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Dave Pooch, Peppermint Press Limited davep@me.com
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Anne Scott, anne@foodnz.co.nz 021 901 884
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NZIFST Conference 2025. News from the organising committee
EDITORIAL
From the Editor
This week, early December 2025, a group of NZIFST Fellows will gather in Auckland for their annual end-ofyear lunch, which has been organised by members for maybe 10 years – initially by Paul Harrison, and latterly by Paul and Anne Scott together.
Numbers vary. We have had as many as 25, and this year the current list is 14. Our venue was the Royal NZ Yacht Squadron for about 6 years, and we now go to another waterfront restaurant, at the Royal Akarana Yacht Club (The theme is unintentional, both venues have glorious views of the Auckland Harbour). Those who attend are old friends, brought together by the common interests of our professional body and professional lives. We have worked together, both professionally and as volunteers, some since the 1970s, yes, ancient history from youthful viewpoints. The average age of the group is dropping, as it should, as new Fellows join us and we chat, and reminisce (sorry!) and enjoy good food together.
This year, at Conference, a Fellows Lunch attracted a guest attendance of more than 50 Fellows, some with partners, and we hope that will become a regular event. The 2026 NZIFST Conference Social Sub-committee certainly has the event on their list. It is a welcome addition to the Conference Social programme, recognising the lifetime, and continuing, contribution made by Fellows. They become Fellows for their service to our industry and to NZIFST and an annual event run by NZIFST recognises their commitment in a visible way.
Twenty years
This issue marks 20 years of my role as editor of FoodNZ. I was initially employed by Review Publishing to edit the journal, in 2004, and then, in 2006, when they resigned from their contract, Dave Pooch and I set up Peppermint Press to take over the contract.
The full story of NZIFST publicatoins is in our 50th Anniversary Book (Here, on ISSUU) but it is worth noting that the FNZ Publishing Contract is set up so that Institute members receive a bi-monthly publication which includes a significant proportion of member and branch news at no cost to the Institute. The contractor is responsible for all costs, and aims to make some money as well by selling advertising space. Unlike many Professional, member organisations, whose journal is funded by member subscriptions, this model means that NZIFST subscriptions stay relatively low. This arrangement, which was originally made when FoodNZ was first published, in 2001, showed significant foresight within Institute management, that is, the Board and Executive. They could not have foreseen that the journal would continue for another 20 years – and hopefully for as long as the Institute continues.
Anne Scott FNZIFST, Editor
Anne Scott FNZIFST, Editor
Newsbites
Food New Zealand’s round up of news about NZIFST members, associated companies and other items of interest.
New tricks from food science at international conference
Food scientists from around the globe attended the 17th International Hydrocolloids Conference at Massey University in Palmerston North from November 12-15 for the 17th International Hydrocolloids Conference.
It is the first time the top-level food science conference has been held in New Zealand in its 32-year history.
An astonishing breadth of subjects were covered. Can discarded beef skins become premium dog food? Would camel milk work for your morning flat white?
Hosted by the Riddet Institute at Massey University, the Conference gathered around 200 scientists from more than 20 countries, including leaders from the International Hydrocolloids Society. The magic of milk proteins, gut health advances, and precision fermentation of proteins were among the many innovative subjects scheduled via more than 100 presentations, with multiple talks occurring in three adjacent venues.
The four-day event was supported by several industry and research organisations including Fonterra Research & Development Centre, Palmerston North City Council, AgResearch, Massey University, and Yili Group.
Food NZ has a full report on the event from page 32.
Cutting edge printer for Opal Cartons in Christchurch
Opal Cartons New Zealand, a leading provider of innovative packaging solutions, has invested in a cutting-edge Koenig & Bauer printer for its Christchurch site, demonstrating the company’s commitment to innovation and high-quality print for local manufacturing in the South Island.
General Manager of Opal Cartons New Zealand, Terri Smith, said this investment offers significant advantages, utilising the latest technology to create additional capacity through efficiencies and high-quality printed products for Opal’s valued customers.
“The printer’s technological features will enhance our production capabilities and set new benchmarks in efficiency and quality, allowing us to continue offering unmatched services to customers, not only in the South Island, but across New Zealand.
“This investment furthers our commitment to ensuring carton packaging for New Zealand is made in New Zealand by those on the ground at our South Island site,” said Ms. Smith.
Opal Cartons Christchurch has been manufacturing for more than 40 years, supplying cartons to a range of key industries including FMCG, seafood, dairy and beverages.
The business recently won gold in the Structural Design Packaging category at the Pride in Print 2024 Awards for the design of a cookie bucket sleeve developed in collaboration with iconic New Zealand brand and Opal Cartons customer, Cookie Time.
“Our structural designer cleverly created a sleeve that featured Cookie Time’s fun, colourful branding and was also functional and strong enough to hold more than one kilogram of cookies.”
As the market leader in carton manufacturing in New Zealand, Opal’s strategic investment is a demonstration of its ongoing support for local manufacturing.
About Opal:
Opal is one of Australia and New Zealand’s largest packaging, paper, and recycling businesses, which manufactures innovative cardboard packaging and paper solutions, and is committed to a circular economy approach.
NZ Exporters at FHA Food & Beverage
New Zealand companies are signing up for FHA-Food & Beverage (FHA), one of the most prestigious and largest international food and hospitality trade shows in the world. Taking place in Singapore from April 8 to 11, 2025.
Renowned as ASEAN’s largest F&B gathering, FHA 2024 attracted over 72,000 visitors from 91 countries, with 1,600 exhibitors across 65,000 sqm. With similar numbers expected in 2025, New Zealand businesses are afforded a unique opportunity to engage with key buyers in Asia’s growing food and hospitality sectors.
Ross McKee, Business Development Manager at Tatua Dairy CoOperative, emphasised the importance of attending the show: “Recognised as one of the most important shows globally, FHA plays a vital role by providing a platform for Tatua to showcase the products that are already available in many markets and allows us to interact with existing and potential customers.”
As part of Tatua’s continued commitment to producing high quality cream products, a new state of the art production facility will be completed late 2025 which will effectively double capacity and enable Tatua to continue to supply the growing demand for dairy in South East Asia.
Southeast Asia is one of the fastest-growing markets for agricultural exports. With population growth, rapid urbanisation, rising incomes, and increasing food security demands, the region’s need for agricultural products is set to rise through to 2040.
As average wages increase and diets diversify, consumption of meat, seafood, eggs, dairy, and processed foods will continue to grow. Consumers are also increasingly prioritising health and food safety, driving demand for cleaner, sustainable, and ethically sourced foods –placing New Zealand in an ideal position to expand its export markets across Asia.
For New Zealand companies looking to expand internationally, FHA 2025 is a key show to attend in the Asian market. Businesses interested in exhibiting in the New Zealand Pavilion or attending FHA as a buyer can contact Export Solutions for more information on how to get involved.
About Export Solutions
Export Solutions has been helping Australian and New Zealand exporters succeed in international markets for over 20 years. With a focus on securing prime exhibition space and providing comprehensive trade show support,
The future of fruit labelling
Sinclair, a global leader in fruit labelling technology, and Zespri, the world’s largest kiwifruit marketer, are proud to announce the launch of the newest and most innovative compostable fruit label. This innovative product marks a significant step forward in produce packaging and environmental responsibility.
Benefits of the new label technology are:
Certified compostable
The home and industrial ‘Finished Products’ certification from TÜV AUSTRIA and the home composting certification from ABA and DIN CERTCO demonstrate that the Sinclair T55 fruit sticker is safely compostable, breaking down and biodegrading completely without leaving harmful residues in the environment.
Consumer convenience and minimal packaging
The compostable sticker provides a minimal packaging solution that reduces consumer waste compared to other packaging. It can be disposed of in home-compost bins along with fruit peels and other organic waste, simplifying consumer waste management.
Durability with performance
With certification for its end-of-life performance the fruit sticker maintains Sinclair's high standards for automated, high-speed application in the packinghouse and throughout the supply chain.
Application performance of this label is equivalent to conventional plastic stickers. It provides exceptional conformity to adhere securely to fruits and vegetables, allowing essential product information—origin, variety, PLU and barcode.
Arnott’s Group acquires Prolife Foods
The Arnott’s Group is once again recognising the value of locally-created New Zealand food brands with the acquisition of Mother Earth, Flemings and VP brands from Prolife Foods Limited.
Mother Earth is a well-known muesli bar, baked slice and nuts and snacks brand in New Zealand with a growing presence in Australia. Flemings and VP are also recognised brands in the New Zealand nutritional snacking market, with product offerings spanning bars, nuts and snack mixes.
Mike Cullerne, Arnott’s Group Managing Director for New Zealand
The acquisition will see the brands join The Arnott’s Group’s better-for-you snacking portfolio and leverage the business’ near 160-years of manufacturing and distribution expertise.
It follows the 2021 purchase of New Zealand based artisan cracker brand, 180degrees and the construction of a 3,900sqm manufacturing facility in Avondale last year which continues to be a hub of innovation for the premium entertaining category.
Mike Cullerne, Arnott’s Group Managing Director for New Zealand
said the Group remains committed to manufacturing locally and taking New Zealand innovations to the world.
“Kiwi-born food brands have proven themselves popular in international markets, which is why we intend to build upon the existing brand loyalty for Mother Earth, Flemings and VP, expanding both their ranges and distribution.”
“It’s great that in an environment where demand for nutritious snacks continues to rise, we’re able to take three local brands and introduce them to new markets and consumers, whilst continuing to invest in local manufacturing.”
Andrew Smith, Prolife Foods CEO, said that he was proud of the success that Prolife has had in growing a strong grocery snacking portfolio.
“Over the past 15 years we have significantly grown the Mother Earth brand into a much-loved and recognised snacking brand in New Zealand. Leveraging The Arnott’s Group’s scale and expertise, the brand will now be able to reach more consumers across Australia and beyond.”
“We will continue to support The Arnott’s Group at our Hamilton site, while we focus on growing our Self Selection business (including The Carefillery and the Refill Station) and our vertically integrated Manuka honey business in New Zealand and internationally.”
businesses which share our values. We look at where we’ve come from, where we are now, and where we want to be in the future.”
Miraka is the world’s first dairy processor to be powered by renewable, geothermal energy.
Miraka will soon be using Plex, by Rockwell Automation, to enhance the company’s business and operations with a business-wide enterprise resource planning (ERP) system.
In announcing the partnership, Miraka CEO, Karl Gradon, said “We’re delighted to be partnering with Rockwell Automation, the largest company in the world that is dedicated to industrial automation and digital transformation.”
“As part of our strategic planning, Miraka will be using Rockwell Automation’s Plex ERP software. In real time, Plex will seamlessly integrate and manage all of our transactions and systems from the farm, to factory, to customer. It will help us to become even more efficient, resilient, agile and sustainable,” he said.
“Miraka has always taken a long-term, intergenerational view about everything we do. We’re focused on success and partnering with
Rockwell Automation regional director, South Pacific, Anthony Wong, said, “What sets Plex apart is that it was designed by manufacturers and processors with deep knowledge of these industries. Companies like Miraka can use these intuitive ERP tools to gain efficiencies across their operations.”
“Plex is also a modular system, so it can grow and adapt as needs change in the future, allowing companies like Miraka to remain agile and stay ahead of the competition,” he said.
Looking to the future
Miraka chief financial officer, Robert Bell, who is leading the project, said, “We see Rockwell Automation’s Plex technology as becoming our ‘single source of truth’ utilising the latest technologies available to optimise our business and operational performance.”
Rockwell Automation is a technology solutions global leader which enables businesses around the world to thrive using the next generation of smart technology.
HRS is reporting more demand for its systems from manufacturers of plant-based drinks
HRS solutions for processing plant-based foodstuffs
The last two years have seen a slowdown in investment by the global food and drink industry, particularly in terms of products containing added sugar. However, plant-based drinks and alternative proteins have continued to grow as a sector.
At HRS Heat Exchangers we’ve seen a difference between some of our traditional markets, such as those making juices, sauces and carbonated drinks, where investment has definitely slowed – and the plant-based and health-food sector where, despite some market readjustment, confidence has been noticeably higher.
We are definitely seeing more demand from manufacturers of plant-based drinks. From our perspective, the actual ingredient is less relevant than its properties. From a design point of view, the material’s viscosity, thermal conductivity and how it flows are more important. Once we’ve established those parameters we can design an efficient heat exchanger.
The ultra-heat treatment (UHT) of soy-, nut- and oat-based milk alternatives is fundamentally the same process as for dairy and, given our experience in dairy processing (together with the increasing use of our systems for handling meat products), makes us well placed to provide solutions both for plant-based drinks and alternative proteins. One of our specialty areas is dealing with viscous materials, whether that’s milk or yoghurt alternatives, plant-based spreads or nut butters. Another consideration is providing manufacturers with flexible equipment that adapts as their product offerings evolve.
In addition, our long-term relationship with Spain’s National Technological Centre for the Food and Canning Industry (CTNC), as well as our range of skid-mounted trial systems, means that we are ideally placed to help manufacturers develop the optimal thermal process for new, reformulated or existing products.
In recent years we have also added the HRS Direct Steam Injection (DSI) System to our range of pasteurisation and sterilisation systems. For products such as plant-based milk alternatives this provides rapid heating without cooking the product, preventing the formation of caramel-type compounds or unwanted flavours.
Animal feedstocks from geothermal gases
New Zealand’s leading poultry producer, Inghams Enterprises (NZ) Pty Ltd (Inghams NZ), is partnering in world-first research to create animal nutrition from greenhouse geothermal gases.
The research focuses on a system that involves biomass being created when micro-organisms feed off greenhouse gas emissions captured from geothermal power stations, such as those used to generate electricity in the central North Island. The biomass produced is made up of several potentially commercially valuable components, including protein for animal feed.
Greg Bannon, Head of Strategy for Inghams New Zealand, says Inghams is excited about being a key industry partner in the research project and the potential benefits from the project.
“If the research is successful, New Zealand would be the first country in the world to pioneer biomass feedstock production from New Zealand’s abundant geothermal resources. The benefits of a decarbonised food production alternative would significantly help reduce our Scope 3 emissions,” said Mr Bannon.
With approximately $5 million of funding, Upflow, a Rotorua-based geothermal consultancy, and its partners will progress to a pilot plant phase to research how two micro-organisms - a bacterium and an alga – can be used together to convert carbon dioxide and methane into a protein-rich biomass.
If successful, this four-year research would be an important contributor to the possible creation of a new biomass feedstock manufacturing industry in New Zealand, which could be worth an estimated $500 million per annum by 2045.
The New Zealand Government is co-investing $2.49 million in the research programme, alongside the project owner Tauhara North No.2 Trust, through the Sustainable Food and Fibre Futures Partnership (SFFF). SFFF supports problem-solving and innovation in New Zealand’s food and fibre sector by co-investing in initiatives that make a positive and lasting difference.
Introducing the IDF World Dairy Summit 2026
Andy Williams
Preparation is now well underway organising the International Dairy Federation (IDF) World Dairy Summit (WDS) in 2026. The dates of 15th to 20th November at the NZ International Convention Centre (NZICCC) have been set and booked. The website is live at www. idfwds2026.com which will be regularly updated as we get closer to the event.
A committee comprising members from dairy companies, MPI, service industries, DCANZ and DairyNZ have tasks allocated to bring this event to fruition. Importantly, the programme committee, headed by Dr Steve Holroyd, is well into selecting topics of note and interest. These topics will centre on the themes of Healthy People, Healthy Planet, and Health Economies. Whilst dairy in nature these themes will apply in some way to all food industries.
In that regard IDF Has reached out to IUFoST for areas of mutual interest which may be more visible by 2026, NZIFST is a long term adhering body to IUFoST.
The first major promotion was recently held in Paris at the IDFWDS2024 with considerable interest by attendees to attend WDS2026. Paris saw an uplift in delegate numbers and this is expected to continue, so numbers similar to the last time the summit was held in New Zealand of >2,000 could be possible.
A focus for the WDS2026 is ensuring a collaborative New Zealand approach by all associated industries, not just dairy companies, providing a pan-New Zealand front to the global attendees. Those critical attendees will be wanting to see what makes our dairy industry the success it is.
Technical tours to farms, research centres, manufacturing plants, and
Andy Williams and Steve Holroyd in Paris at WDS2024 promoting WDS2026, NZICC, Auckland
equipment providers will be an important part of the WDS2026. Finally the response by sponsors to assist in the running of the IDF World Dairy Summit 2026 has been heartening. The importance of this event to our economy and how that is achieved has been universally recognised with over 60 companies expressing interest. Fonterra is the lead sponsor.
Still two years to go and my thanks go to all those involved in bringing this event to New Zealand and working towards making it a success.
Shared Horizons
Raewyn Bleakley, Chief Executive, NZ Food & Grocery Council
I’m writing this while still energised from our New Zealand Food and Grocery Council (NZFGC) Conference, held in Wellington last week.
Shared Horizons
On the opening night of the conference we launched the second season of our Shared Horizons online series, in partnership with ASN Media and our valued supplier members. This online series, which aligns with our conference theme, showcases the latest innovations, inspirations and leadership in New Zealand's food and beverage industry.
This year’s themes cover ‘Sustainability’, ‘the Future of Manufacturing in New Zealand, ‘Reformulation and Innovation’ and ‘Engaging Communities’ and tell some truly inspiring stories about what is important to New Zealand companies today and into the future.
Hon Nicola Willis, Minister of Finance speaking at the NZFGC Conference opening in the Grand Hall of Parliament
Our Shared Horizons season-two contributors included Booth's Logistics, Comvita, Danone, Dole, George Weston Foods, GS1 NZ, McCashin's Brewery, NZ Sugar, Plant & Food Research, Sanitarium, and Tegel. You can explore the content HERE..
Featured speakers
Minister of Finance, the Honourable Nicola Willis, also spoke at the Conference opening in the Grand Hall of Parliament, and shared her Government’s direction and vision for the future of FMCG with our members. The Minister for Commerce and Consumer Affairs, and Small Business and Manufacturing, the Honourable Andrew Bayly, also spoke later in the conference about plans to augment New Zealand manufacturing in a competitive global environment.
Politics couldn’t be further from our minds, however, when rugby royalty Tana Umaga shared his very humbling leadership story with us, centering around his philosophy that he lives every day to honour and serve the legacy of his parents, and what they sacrificed for him.
Panel discussion
Another of my personal highlights was a discussion between our Board Chair (Mike Pretty from Kraft Heinz), Florence van Dyke (Global Sustainability Lead at NZ Trade and Enterprise) and Hamish Reid (Pollination) about how New Zealand companies can secure a competitive edge with the challenges and opportunities posed by environmental, social and governance investing. Mike outlined the new Access to Nutrition Global Index (ATNi) and explained its recent influence on corporate nutrition product and portfolio strategies in publicly listed food companies. I was impressed at the way it
illustrated the inevitable future for food companies, being the need to genuinely prioritise nutrition to meet investor engagement and expectations.
Florence talked about consumers no longer being the main driver for sustainability in our export markets. Instead, global regulatory change is what is driving priorities for sustainable practices by food and beverage manufacturers. Regulatory changes, coming mainly from Europe at present, are leading to globally-applied minimum standards in many multinational companies. Therefore, these are also becoming the accepted norm for New Zealand exports to the world. Hamish hit home with some sobering statistics about the impact the global food industry has on global emissions, and the fact that even if every other industry in the world were net carbon zero, the food industry would still need to reduce its emissions by 3 times, in order to reach the Paris Agreement goal of a 1.5ºC global warming limit.
Reducing food waste
Professor Dame Juliette Gerard (University of Auckland) and Kaitlin Dawson (Food Waste Champions) had some great suggestions about how this could be at least partially achieved by reducing global food waste. With 40% of food produced globally currently going to waste, there is vast potential for system efficiencies to not only reduce this, but also to reduce the resources spent to produce it, transport it and dispose of it.
For NZFGC members, the opportunity to learn, talk and think all things FMCG in the political environment of Wellington helped them to understand the vital role that NZFGC has, in walking that tightrope every day on their behalf. I’m excited to be taking the energy forward into 2025.
Sliding on
Cronobacter is still a concern
Professor John D Brooks, FNZIFST
John Brooks' view of the food world through the lens of a microbiologist.
In July, 2011, Paul Harrison and I read a presentation on Cronobacter sakazaki at the NZIFST conference. The bacterium appeared to be responsible for infection, and in some cases death, of neonates. The first cases of Cronobacter infection in neonates were recognised in the UK in 1961, though two neonates died of generalised sepsis and meningitis in 1958 in apparently related hospital infections in UK. In early 2004 the FAO and WHO jointly convened an expert meeting on C. sakazakii and other pathogens associated with powdered infant formula. Then in 2005 The New Zealand Ministry of Health classified C. sakazakii disease as a notifiable disease.
The history of C. sakazakii is quite involved. It was originally named “yellow-pigmented Enterobacter cloacae but DNA hybridisation and biochemical studies suggested that it should be reclassified as Enterobacter sakazakii, though it had 41% similarity to freundii. Further investigation, using several, more-modern genetic analysis methods resulted in E. sakazakii being reclassified in 2008 as 6 separate species within Cronobacter, gen. nov., within the Enterobacteriaceae family.
Our interest in C. sakazakiiwas triggered by a report of three cases of infection in infants in 2004 in France, the common factor being powdered infant formula. Unlike liquid formula, though it is heattreated during processing, powdered formula is not sterile. In response, all neonatal units in New Zealand were advised to cease using powdered infant formula (PIF), and instead use the prepared ‘ready-to-feed’ (RTF) infant formula recommended by the Ministry of Health and Ministry for Primary Industries.
In the manufacturing process of powdered formula, heat treatment should result in a 21-log reduction in viable counts of the organism. The number of viable cells may be extremely low ( less than ~1 cell per gram), so the contamination probably results from a post-processing step, such as drying or packaging of the product. It should be noted that at this level of contamination, microbiological testing to assure safety is impractical and very close control of the whole process is essential.
In 2009, a survey looked for the presence of Cronobacter spp in a range of samples from farm, food and domestic environments. Surprisingly, the pathogen was not found in bovine faeces or soil. This suggested that raw milk might not be the primary source for the contamination of powdered infant formula.
Besides the possible contamination of powdered formula, C. sakazakii is a ubiquitous environmental contaminant most notable for being associated with the deaths of neonates fed infant formula via naso-
gastric tubing. We have shown that clinical, dairy and environmental isolates are able to form biofilms on three different feeding tube materials - PVC, polyurethane and silicone. Since the feeding tubes are not removed after each feed, they become colonised by biofilms of many different opportunistic pathogens of the Enterobacteriaceae family and can thus serve as an inoculum source at each feeding. The bacteria may be released from the biofilm and pass through the stomach, setting up infection in the intestines. In some cases, the hospital kitchens and equipment were shown to be contaminated. In one study in which rehydrated formula was used as a growth medium and held at the room temperature of the neonatal unit (25ºC) for the average time that formula is left at room temperature during feeding (up to 4 hours) a 2-log increase in levels of C. sakazakii occurred. This, of course, is the situation that arises when mothers take a prepared feeding bottle with them to restaurants or coffee bars to feed the child when it demands it. If the feed is not consumed totally, it may be retained for reheating at some future time, thus giving any contaminating bacteria a chance to replicate, possibly to an infecting dose level.
Recent research suggests that the risks of Cronobacter to newborns may be significantly more complex than previously thought. Historically, approximately 30% of C. sakazakii cases involving invasive illness in infants in the US have been linked to contaminated powdered infant formula. Yet, in those cases, the exact strain of C. sakazakii that sickened those infants was only once found in unopened PIF.
In 2022 there was a severe shortage of infant formula that resulted from a global supply chain crisis compounded by a large-scale product recall after two babies allegedly died after consuming a specific commercial infant formula.
This triggered an increased study of Cronobacter spp. and C. sakazakii. A recent Institute of Environmental Health study found that Cronobacter spp. and C. sakazakii, were prevalent in both the home environment and in various foods. This broad study sampled 263 homes and over 4,000 retail food items, 5% of which were positive. Twenty-five per cent of the homes contained C. sakazakii, predominantly on entryway floors and in the kitchen. However, several plant-based foods also tested positive.
Overall, the results suggest that contamination of the formula most likely occurs during reconstitution of the powder and holding of the formula before feeding, leading to the conclusion that if powdered formula is to be used, greater care in its preparation is required.
From Orchard to Market
– The Role of Food Safety in Global Trade
Vincent Arbuckle, Deputy Director General, New Zealand Food Safety
Introduction
Food safety is a key part of the wider New Zealand food story with the food and fibre sector making up 80.9% of New Zealand’s total merchandise exports and reaching over 200 marketplaces around the world.
We also know that a vital part of adding more value to what we produce in New Zealand is the encouragement and support of innovation and commercial potential, thereby creating new customer demand, new markets, and intellectual property.
The Government’s goal is to double the value of New Zealand’s exports by 2034. Maintaining an effective and trusted food safety system is critical to achieving this goal, especially as safe food is one of the key attributes expected by our international consumers.
International excellence in food safety
This year, we saw the results of exceptional food safety systems and culture in the finalists for the New Zealand Food Awards. As a proud partner of the New Zealand Food Awards, we recognise the good work of food and beverage businesses. This means consumers here and overseas can rely on the safety, authenticity, and suitability of our food.
The Primary Sector Award category winner this year was Next Generation Apples for their Sassy™ apples. This new variety was launched in 2023 and is sold in New Zealand and overseas markets. Developed by Plant and Food Research, the apples are grown and marketed by New Zealand-based growers, Next Generation Apples, comprised of Golden Bay Fruit and Taylor Corp.
Sassy™ apples were developed through plant-breeding techniques to create an early-harvest apple with a crisp texture, high flavour, long storage and shelf life, novel skin and flesh colour, optimal harvest maturity, and pest and disease resistance.
Sassy™ apples are harvested in early February in New Zealand and have already entered international markets including Thailand, China, Vietnam, Canada, and the United Kingdom (UK). The popularity of Sassy™ apples has led to international licensing partnerships in Australia, China, UK and South Africa with more on the horizon.
How NZFS supports food businesses exports
We support primary producers like Sassy™ apples as well as exporters, importers, and consumers by implementing the full range of MPI's legislative and regulatory frameworks. We also ensure that all parts of our regulatory systems are working through our audit, assurance, and monitoring functions, and work closely with Biosecurity New Zealand.
Our Exporter Regulatory Advice Service (ERAS) helps businesses to navigate the evolving food regulatory environment with advice, guidance and education to enable businesses to ensure their products meet the regulatory requirements for their chosen markets.
If you require exporting help, I encourage you to email our ERAS team on exporterhelp@mpi.govt.nz, call 04 894 0269, or visit Help from ERAS for primary industry exporters | NZ Government (mpi. govt.nz).
“Next Generation Apples” were the winners in the NZFS Primary Sector category at the New Zealand Food Awards, for their Sassy™ apples
Oils and Fats News
Laurence Eyres FNZIFST
A regular roundup of news and opinion from the Oils and Fats Group of the New Zealand Institute of Chemistry.
NZIFST conference
There will be a session on Avocado oil at the conference in Palmerston North next year.
Sphingolipids and CVD
Cholesterol is not the only lipid involved in trans-fat-driven cardiovascular disease.
Salk Institute scientists have traced fat digestion in mice, finding specific dietary fats are incorporated into sphingolipids to drive the development of atherosclerotic cardiovascular disease.
Excess cholesterol is known to form artery-clogging plaques that can lead to stroke, arterial disease, heart attack, and more, making it the focus of many heart health campaigns. Fortunately, this attention to cholesterol has prompted the development of cholesterol-lowering drugs called statins and lifestyle interventions like dietary and exercise regimens. But what if there’s more to the picture than just cholesterol?
New research from Salk Institute scientists describes how another class of lipids, called sphingolipids, contributes to arterial plaques and atherosclerotic cardiovascular disease (ASCVD). Using a longitudinal study of mice, fed high-fat diets – with no additional cholesterol –the team tracked how these fats flow through the body and found the progression of ASCVD induced by high trans fats was fuelled by the incorporation of trans fats into ceramides and other sphingolipids. Knowing that sphingolipids promote atherosclerotic plaque formation reveals another side of cardiovascular disease in addition to cholesterol.A study published in Frontiers in Cardiovascular Medicine and involving 2,048 adults who had no heart disease at the start of the study, found that every 1 mg/dL increase in remnant cholesterol corresponded with a 7.8% higher risk of a heart attack, stroke, or heart-related death over a 10-year period.
GOED news
Breaking news about effects of Omega-3 on ageing and other ailments.
LDL cholesterol and oxidised lipids
Human diets contain both cholesterol and oxidised cholesterol (OxC). Cholesterol is susceptible to oxidation, forming a series of cholesterol oxidation products (COP) under various food processing
conditions. The amount of COP can reach up to 10% total cholesterol (TC) in foods particularly in Western countries where total fat intake is high and fried foods are popular. More than thirty COP have been identified and reported the major COP include 7β-hydroxycholesterol, 7α-hydroxycholesterol, 5α-hydroxycholesterol, 7-ketocholesterol and α-epoxides.
Guidelines highlight the importance of targeting low-density lipoprotein cholesterol (LDL-C) for primary and secondary prevention of cardiovascular diseases, with reducing LDL-C remaining the primary lipid-lowering strategy. However, even when LDL-C is lowered to optimal levels, there is a residual risk of cardiovascular disease. Recent findings have brought attention to remnant cholesterol (RC) as a significant factor contributing to this residual risk. The close association between RC, arteriosclerosis, and cardiovascular diseases presents exciting opportunities for lifestyle interventions and medical treatments to control and lower RC levels.
Measurement of LDL
When you get your cholesterol levels measured at the lab, an LDL reading >1.8 indicates potential risk problems and medical advice should be sought. This normally involves taking statins.
Anti-inflammatory medicines and pain
From a personal point of view, pain management is so important as we get older. Sadly, the most potent of the effective painkillers such as diclofenac (Voltaren) and Celebrex etc. cause liver damage if taken over a prolonged period. It always pays to review with your doctor the risks and benefits of taking any medication. Omega-3 does partly alleviate the pain but not completely. Ethanol works but unfortunately also has major side effects. Perhaps it’s worth experimenting with turmeric and curcumin.
Olive oil shortages and replacements
Europe has seen a major shortage of decent quality olive oil due to crop failures and the weird weather. As far as I am aware Australasia has not seen such shortages. If not olive oil (decent quality) what else should you use? Options are avocado oil, hazelnut oil and canola (NZ).
Interesting YouTube video. Thanks to Geoff Webster https://www.youtube.com/watch?v=BiKGydHNjGc
Overview: Services for food manufacturers
– consultants, analytical and food safety services
FoodNZ has gathered and collated information from a range of companies offering valuable services to our food companies
Assured Food Safety Ltd
Providing practical food safety solutions since 2002
Your business needs always come first
Whatever your business in the food industry is, you want advisers who understand your reality. You need a practical approach to managing food safety. You need people like us.
We understand that you need to manage food safety compliance and product development in a way that enhances business growth. You must comply with regulatory or key customer requirements and manage risk. You want peace of mind in these areas so you can focus on your 'real' business.
If you're new to the food industry, or to supplying the major retailers, the myriad of requirements can be confusing. You may need someone to help guide you through the processes, assist in choosing service providers and getting your food labelling right. The team at Assured Food Safety will help.
Who are we?
We're a New Zealand based team of like-minded food industry professionals who are passionate about food. Managing Director, Shane Hopgood’s philosophy is to provide food safety advice and food safety solutions that are robust, cost effective and technically credible.
What do we offer?
Our broad range of services include:
• Developing and implementing Custom Food Control Plans (FCP), My Food Plans, Risk Management Programmes (RMPs), National Programmes,
• Training your staff in food safety, food labelling, allergen management, HACCP or internal auditing
• Review and development of product labelling
• Assisting you to meet food importer requirements
• Technical support with food recalls and complaints
• Internal food safety audits
• Key customer quality assurance requirements
• Listeria management programmes
Our satisfaction comes from helping food businesses meet their customer and regulatory obligations in a practical way.
We have strong food industry networks, in-depth knowledge of regulatory requirements, and a sound working relationship with the Ministry for Primary Industries.
Beverage and Food Gurus Ltd (BFG’s)
Beverage and Food Gurus Ltd (BFG’s) was launched in 2021 with the vision to provide a full technical solutions service to the beverage, food and pet food industries. Their goal is to create a one-stop shop for your technical needs with the right people, equipment and capability all in one place.
The principles of BFG’s – Sam Borgfeldt, Sarah Walter and John Evans – are food technologists with over 65 years of combined experience in the food and beverage industry, and they are supported by a team of experienced product development and food technologists from a range of category backgrounds.
BFG’s has a fully equipped product development laboratory in Mt Eden, Auckland, with their services including product development, regulatory compliance, labelling compliance, shelf life and sensory analysis.
Every client gets a bespoke project plan and price that provides
everything they need and nothing they don’t. BFG’s deliver to clients’ briefs on time and on budget while working independently with all reputable food and beverage ingredient suppliers. They also provide unparalleled expertise in technical and FMCG business advice: coaching, food, beverage and pet food technical project management, operations and strategic advice.
As well as this, BFG’s have partnered with the New Zealand Food Innovation Network to provide technical training via the popular Jumpstart series, which has just re-launched as a range of on-demand webinars covering everything from ideation, product development, packaging design and selling into supermarkets.
They work with companies of all sizes, from start-ups to multinationals and work closely with their clients to deliver products and solutions in a timely and efficient manner. They are approachable and knowledgeable with experience in a wide range of categories. Get in touch with them today for a no-obligation chat.
The BFG team, Sam Borgfeldt, Sarah Walter and John Evans
Overview: Services
Cawthron Laboratories
Cawthron Laboratories provides trusted testing services to New Zealand’s food and natural products sector, helping customers meet food safety and export requirements. Our accredited labs and specialist research and development teams provide tailored testing services with comprehensive administrative and technical support.
Cawthron Laboratories provides an array of microbiological and chemistry testing services spanning dairy and micronutrients, toxins, food safety and certification, microalgae analysis, natural products and supplements, shelf life and stability trials.
Technical support
Our technical team is available as part of our routine testing services, offering expert advice and support to deliver practical solutions that meet your business needs and timeframes.
Highlight on challenge testing
Challenge testing is a laboratory study that verifies whether a product is adequately preserved for the duration of its intended shelf life. By inoculating products with specific spoilage organisms and monitoring
levels over a set period, we ensure that any product modifications maintain high standards of quality and safety throughout the shelf life.
Cawthron recently conducted a challenge test for a new Kraft-Heinz product. The robust data generated provided confidence in the new product’s performance, both in the marketplace and in the hands of consumers.
“Cawthron Laboratories’ high quality and efficient challenge testing, which we utilised for various innovation projects, was valuable to making informed product shelf life decisions.” David Lim, Science and Regulatory Affairs Lead, Kraft-Heinz (ANZ).
Research and method development
Our laboratory staff work closely with Cawthron’s dedicated Food and Bioactive team, to develop customised analytical solutions to support product development and validate the nutritional content for the food and natural products sector. Our flexible, practical approach to method development empowers customers to adapt swiftly to evolving market demands.
Quality Auditing Specialists
Quality Auditing Specialists Ltd (QAS) offers a range of evaluation and verification services to food and wine industries nationwide.
Maree Haddon leads a team of practical, efficient and objective evaluators and verifiers who offer consistency of interpretation of standards for Multi-Sites, Custom, My Food Plan, Template Food Control Plans, National Programmes, Importers and WSMPs.
All evaluators/verifiers have a strong background relating to manufacturing, food service, horticulture, retail, storage and transport and are fully qualified to fulfil all your requirements.
Maree Haddon, QAS Managing Director
Our team will work with your business to ensure you are meeting your Food Act or Wine Act compliance requirements while endeavouring to keep the process practical and simple.
We offer consultancy services through the sister company Quality Systems Specialists (QSS), that include Food Safety, HACCP, Training and Internal audits. We can assist with labels to ensure you meet the Food Standards Code including PEAL which came into effect February 2024.
QSS can develop and deliver training packages to suit your company’s needs. The training can be undertaken virtually or at your place of business. QSS have developed online webinars focusing on Allergens, Labelling including PEAL, Managing Traceability, Verification & Corrective Actions, Recalls, Self Reviews and Self Checks, Micro Testing and Shelf Life. These can be either one on one or in a team session.
We regularly get excellent feedback from our clients, and this was received recently “We get the feeling that they genuinely care for us as a company and want to help us keep improving – rather than coming in to audit waving a big stick which has happened with other companies in years past. They are constructive with their feedback and help us navigate the changes to our industry as they arise. Thank you to QAS, we couldn’t recommend their services highly enough.”
Introducing FoodInc. – Your partner in food innovation and safety
Looking for expert food technology advice? At FoodInc, a single enquiry connects you with our entire network, ensuring the most qualified consultant is matched to your specific needs. This collaborative approach guarantees that, no matter the complexity of your project, you’ll have the right expertise at your side.
FoodInc. has led innovation in New Zealand’s food industry since 1997, offering clients a trusted network of consultants with a wealth of knowledge and specialised expertise.
Our senior consultants excel in areas such as food safety, compliance, product development, and process design. The newest members of our team bring fresh insights and expanded capabilities. Phill Dromgool combines commercial acumen with technical expertise, running a successful food business and consultancy. Oliver Tyrwhitt offers extensive international experience in product development and regulatory compliance. Wilhelm Zabern, a qualified Master of Meat, brings deep expertise in meat processing and innovation. Together, they enhance the breadth and depth of our services.
Our network of members includes Martyn Atack, David Bayliss, Wolfgang Hiepe, Wilhelm Zabern, Cameron Russell, Geoff Webster, Phill Dromgool, and Oliver Tyrwhitt.
Ready to elevate your food innovation or safety standards? Whether you’re a small startup or a global enterprise, FoodInc has the experience to help. Reach out today and take the next step in your journey.
FoodInc.’s newest members, Oliver Tyrwhitt above and Phill Dromgool
Overview: Services
Eurofins Food and Water Testing NZ
Bringing global expertise to regional New Zealand.
We think it’s important to be close to our customers, which is why you’ll find Eurofins Food and Water Testing NZ at nine locations from Auckland to Invercargill. And we’re still growing – adding new capacity and logistics to make sure our world-class food and water laboratory testing is accessible to all who need it.
As part of a unique international network of over 900 laboratories across 62 countries, we tap into specialist centres of excellence for the latest testing technologies, processes, and innovation. We draw on a portfolio of over 200,000 analytical methods, and offer customers across the dairy, meat, seafood, food processing and petfood sectors, an unmatched scope of analytical testing, supported by world-leading scientific expertise.
Our extensive IANZ accreditations in the areas of potable water, trade waste and environmental analysis, have enabled us to provide water and environmental sampling and analytical testing services to organisations around New Zealand for over 30 years. We offer the full range of drinking water tests for MAV compliance/GV checking, and have the testing technology to work with customers to develop testing protocols to tackle regional PFAS issues.
The Eurofins network of companies in New Zealand has evolved out of local laboratory acquisitions into what we are today; a national collaboration of scientific expertise and innovation, driven by a team with a deep commitment to contributing to a safer and healthier world.
While our roots are local, our expertise is global. When you partner with Eurofins Food and Water Testing NZ, you bring global capability to your doorstep - wherever you are in New Zealand.
Produco provides expert food safety and regulatory compliance consultancy services across a range of industries, including dairy, food and beverage, horticulture, honey, meat, seafood, pet food, and transport. We specialise in ensuring your products meet the required regulations and standards such as FSSC22000, BRC, SQF, ISO9001, and comply with both domestic and overseas export regulatory requirements.
Our team consists of senior Quality Assurance Managers and Specialist Advisors with extensive experience in project management, filling recruitment gaps, conducting audits, and backfilling roles while your staff are engaged in other critical projects. We cater to businesses of all sizes, from small family-owned enterprises to large multinationals across New Zealand and Australia.
Our Services:
• Auditing: We evaluate your business facilities, suppliers, and systems, providing guidance to correct defects or nonconformances, driving step changes in your organisation.
• HACCP Plans | Risk Management Plans | Food Control Plans: We offer technical leadership in designing new, comprehensive plans for greenfield sites or major changes, as well as improving existing documentation.
• Incident Management | Product Recall: Whether dealing with persistent pathogens or contaminants like plastic in products, we excel at facilitating problem-solving workshops and managing incidents effectively.
• New Product Development (NPD): From concept to commercial-ready products, we handle reformulations for cost savings, quality improvements, nutritional and flavour development, ingredient substitution, and 'Clean Label' products.
• Labelling | Label Translations: We ensure label compliance for domestic and export markets. Our expertise includes specialised categories like Infant Formula and Supplemented Foods.
• Quality Management Systems | Validation: We inspect and validate processes and systems to ensure consistent, reliable outputs that meet your business and customer requirements. Produco is your trusted partner for regulatory compliance and food safety, ensuring your products meet the standards required, plus the tools to ensure ongoing compliance and success.
Colin Oliver, Liz Maloney and Adam Tyson from Produco
A Polish Biocan glider that I first flew at Taonui Aerodrome near Feilding
What we do in the shadows
Gliding: overtaken by technology
John D Brooks FNZIFST
I have been interested in aeroplanes since I was about seven years old. RAF fighters and trainers used to regularly fly over our house in Yorkshire. To become a private pilot in England was the preserve of those with significant disposable income. I have always wanted to learn to fly and went through an RAF selection process for flight training when I was at University. Unfortunately, I was rejected because I suffer from hay fever in the summer. Over the years, I investigated flying lessons and always found them to be about $10 per hour more than I could afford.
After finishing my PhD in 1978 I decided to shout myself gliding lessons. My early impressions of gliding were from a visit in 1964 to Great Hucklow in Derbyshire, UK. To be honest, I wasn’t much impressed by the gliders, which were slab-sided open cockpit aircraft covered in fabric. (see Slingsby T-31 picture.) The gliders were launched uphill by a winch placed at the top of the escarpment and flung over the edge into the air flowing up the face. Many years later, I did go back to Great Hucklow and flew a slightly more modern Schleicher K7 off the winch and I did fly a T-31 at Feilding.
Glider
engineering – and so it began
Not put off, I joined the Wanganui-Manawatu Gliding Club in 1979, flying out of Taonui Aerodrome near Feilding in a Polish Bocian glider. I soon got roped into glider engineering. This first stage was the Daily Inspection of the glider. This involved ensuring that there were no foreign objects in the cockpit, all controls were moving fully and freely in the correct sense, the harnesses were not damaged, the buckles worked correctly, the instruments were functional and there was no “hangar rash” caused by careless handling. By 1992 I had taken several examinations and achieved a Class 2 Engineer rating, which, under Civil Aviation Rules, permitted me to conduct minor inspections and maintenance. Essentially, it appeared that I could follow the Class 3 Engineer through the Annual Inspections and was allowed to sweep the hangar floor!
Oxygen equipment
About this time, I was asked if I could calibrate oxygen equipment. For flight above 10,000 ft, the pilot should have oxygen available
A winchlaunched Slingsby T-31 Glider, photographed at Wanganui Airport
The controller for the Pulse Demand Electronic Delivery System that provides oxygen to the pilot only when he or she inhales, thus reducing oxygen consumption. This superceded the relatively primitive Bendix Aviation Corporation Pioneer A8-A military surplus device
and if flying above 12,500 ft for more than 30 minutes the pilot should be using oxygen. Obviously, the equipment is a life support system and proper calibration is essential. At the time, most gliders in New Zealand were using Bendix Aviation Corporation Pioneer A8-A military-surplus equipment consisting of a pressure bottle, regulator and facemask. The A8-A has two dials showing the pressure of oxygen in the bottle and the flowrate in terms of altitude. The pilot sets the altitude with a needle valve and the regulator supplies oxygen at appropriate constant flowrates. The regulator is supplied with high pressure oxygen, which feeds through a control valve into a sealed chamber with a spring-loaded diaphragm. As the pressure in the chamber increases, the diaphragm is compressed and a toggle valve closes off the inlet to the chamber. Since oxygen is flowing at a constant rate out of the chamber, the toggle valve alternately closes off and reopens the supply, thus regulating the flow to the pilot’s mask. To conserve oxygen, the feed to the mask goes into a rubber bag that inflates, storing oxygen. As the pilot breathes from the bag, the bag deflates. I obtained the manufacturer’s technical data and calibration instructions for the A8-A regulator, published in 1942, and constructed a test rig. Pure oxygen at high pressure is nasty stuff, combusting with oil and grease, so I used dry nitrogen as the gas. The nitrogen was fed from the cylinder into a Fawcett Engineering truck hydracussion reservoir and pressurised to 3,000psi by oil fed from a manual pump. The regulator gauges, pressure relief valve and flowrates were measured for the test report. Occasionally, internal adjustments were required.
This provided a sideline for me and for a while I imported new constant-flow oxygen equipment from UK. Then, unfortunately, I was overtaken by new technology. The Pulse Demand Electronic Delivery System provides oxygen to the pilot only when he or she inhales, thus reducing oxygen consumption. The oxygen is fed to a cannula inserted into the nose. (See any episode of House!) This does mean that the pilot needs to remember to breathe through the nose! The manufacturers say that it can be used up to 25,000ft, but we recommend that it is used only up to 18,000ft. Above this, a full mask should be used. The atmospheric oxygen partial pressure is 20.9% at ground level, 10.5% at 18,000ft and only 8.1% at 25,000ft.
"Time of useful consciousness" at 25,000ft is only 3 to 5 minutes without supplementary oxygen.
After more study and supervised work I gained Class 3 engineering accreditation, so now I could do Annual Inspections, modifications and repairs, weighing and compass swings.
The rig designed and built to calibrate the barograph which verified a glider’s compliance to a competition course
Competition gliding – verification equipment
There are many awards available to pilots for flying specified courses, e.g. 50km, 300km, speed around a pre-determined course, height gain, absolute height achieved etc. In those days, competition and award pilots used Instamatic cameras to prove that they had rounded turnpoints on the course and on-board barographs to show height achieved and that the glider had not landed and been relaunched on the course. That required that the film be developed and inspected by an Official Observer and that the turnpoint could be identified on a map. Of course, this was a protracted process.
The barographs were of two types, smoked drum or pressuresensitive paper wound on a drum driven by clockwork. A stylus linked to an anaeroid capsule traced altitude vs time for later evaluation by an official observer. Both types required calibration and I was asked if I could do this too. I built a hypobaric chamber and mercury manometer to conduct the calibration. This process is fairly straightforward, but the calculations require correction to take account of the temperature of the mercury and the prevailing atmospheric pressure in the calibration lab. The height of the trace above the baseline was then related to the International Civil Aviation Organization Standard Atmosphere and manually plotted on a paper graph for the official observer to authenticate the flight.
It’s quicker and more accurate with GPS
With the advent of GPS, gliders carry navigation computers that can record their tracks and altitude. These may be permanently installed in the instrument panel or may be as simple as a cellphone loaded with navigation software, so barographs are no longer used. There is always some concern when pilots fly away from the airfield – are they safe, have they landed out or crashed? I obtained GPS tracking devices that would send a location via cellphone that could be displayed in real time on a website provided by Gliding New Zealand. These were fitted to the club aircraft and most privately owned gliders. The data also permitted me as a competition manager to check that pilots had, in fact, rounded specified turnpoints and achieved their competition flights.
The technology expands
Some years ago, the Civil Aviation Authority (CAA) required gliders to install radar transponders if the pilots wanted to fly in controlled airspace. These devices, when interrogated by secondary radar, transmit an identification code and position report, together with the altitude of the glider if “mode S” equipment were installed. This was a significant cost to owners, though grants were available to partly offset the costs, and required more electrical power. I installed three transponders into club and private gliders, making up suitable wiring looms and increasing battery capacity. Of course, nothing lasts forever and the transponders were rendered obsolete when secondary radar was discontinued last year. Now, to fly in controlled airspace, all aircraft must be fitted with ADSB - Automatic Dependent Surveillance-Broadcast, an aviation surveillance technology in which an aircraft determines its position via satellite navigation or other sensors and periodically broadcasts its position and other related data, enabling it to be tracked. The equipment is expensive and a professional installation costs the aircraft owner about $8,000. I obtained three ADSB sets and installed them in club and private gliders, then arranged for the installation to be tested on the ground by a commercial aircraft engineering company and in the air by being recognised by Air Traffic Control. As the cut-off time for the bounty from CAA drew close, I didn’t get much sleep for about a week! The photo on the right shows the area under the cowl behind the instrument panel where an airspeed switch, GPS source, active antenna, signal output coax and a control/display were installed. It’s a bit tight!
In my spare time…
Glider instruction and engineering didn’t occupy my entire time, and I built an MG-TF replica as a project for me and my three sons. It took us about 24 years, but we learned many new engineering skills in the process.
The replica MG-TF that took me and my three sons 24 years to build
An installed Automatic Dependent Surveillance-Broadcast system. This technology allows an aircraft to determine its position and periodically broadcast it, enabling tracking. Yes, it takes up a lot of room!
NZ Food Safety Science & Research Centre
–
Māori Agri-food economy going ‘gangbusters’
The big picture
Richard Brooking, Chair of Whakakī Lake Trust, and a member of the NZFSSRC Board
The New Zealand population of European descent is ageing; the number of over 65s will peak in about 2073. Its birth rate meanwhile is falling below replacement level. The same demographic collapse is happening in almost every country, sooner in some (China, Japan, South Korea) than others (America, the Philippines), and with Africa as the notable exception. Governments are very worried.
In a paper describing the New Zealand situation and how it will play out, former Government Statistician, Len Cook, says, “The combined impact of increased longevity and fertility decline is contributing to a steady fall in the economic potential of the non-Māori population of some 35% between 2011 and 2043.”
By contrast, the Māori-descent population now has a very similar age structure to the non-Māori population of 1966, and as the baby boomers were then, Māori are at their most dynamic and beginning to experience a significant demographic dividend from past fertility. Māori make up 25% of the under-20s and that proportion will continue to increase. What’s different to the situation in the 1960s is that, while recognising inequities between Māori and non-Māori, both men and women have greater access to higher education, and women now take more or less equal part in the workforce.
Len emphasises, “It will be young Māori (and Pasifika) who will invigorate the economy of the next 20 years. We need the Māori economy to flourish; we need young Māori to fulfil their potential for everyone’s benefit, to mitigate the shrinking taxable capacity of which they will also feel the effects equally, or disproportionately.”
At recent pan-iwi hui to discuss Māori unity there was a call for Māorito gain more economic independence, not just for its own sake, but to secure the revival of Te Reo and tikanga Māori.
The Māori economy is estimated to be worth $70bn, with assets of around $100bn by 2030. Its asset base has grown much faster than the rest of the economy (NZ Herald 2022). Iwi such as Ngāi Tahu and collectives like Tūaropaki (central North Island) are going ‘gangbusters’ and have a diverse portfolio of interests, particularly in the agri-food sector. There is a lot of energy driving the Māori agrieconomy.
However, Māori freehold land (1.5m ha or 5-6%) is often marginal and in more remote areas which tend to get hammered by extreme weather events (think Northland and the East Coast).
Kaumātua
Rauru
Kirikiri
CRSNZ is a key individual mediating between the Centre and local iwi
NZFSSRC engagement
In its own small sphere, the New Zealand Food Science & Research Centre (NZFSSRC or the Centre) has for a long time been unselfconsciously assisting the drive for Māori economic independence by offering access to its scientists and training locals to do things like water monitoring themselves. They have been working with iwi to ensure that wild food sources – important for traditional manaakitanga and household economies – are safe to eat and can flourish.
The Centre has formed long standing relationships with people on the East Coast, particularly Uawa/Tolaga Bay. This is a continuum of the relationship Professor Sir Paul Callaghan and the Allan Wilson Centre (a former Centre of Research Excellence) scientists started in 2011, and before that the Royal Society of NZ from 2003, through its myriad Transit of Venus events. These visionary people have grabbed science with both hands and have a clear goal to restore their area to the beautiful state, including productive vegetable gardens, that so impressed Captain James Cook and Joseph Banks in 1769.
Amazingly, they are undaunted by the dreadful damage caused by successive heavy rain events, notably Cyclone Gabrielle, which brought down avalanches of slash from the pine plantations in the steep hills behind them.
The plastic domes covering the blueberry plantation on the outskirts of the town were torn asunder, and a large percentage of the pots were inundated or overturned. The huge amount of sediment lost at sea undoubtedly caused the algal bloom that shut down commercial and recreational seafood gathering for months.
After successful projects investigating and improving the safety of wild watercress in Uawa/Tolaga Bay, the Centre subsequently brought together scientists from Cawthron Institute and Massey University to work with Ngāti Hine, Ngāti Hinepua and Ngai Te Ipu near Wairoa, through the Whakakī Lake Trust, to ensure that the tuna (eels) they prize are safe to eat. Nutrient-rich run-off from farms settles on the Lake bottom and causes periodic toxic algal blooms. At the Centre’s initiative, the work has been funded by MBIE’s Vision Mātauranga Capability Fund (VMCF). Identifying and applying to government funding pools is one important way NZFSSRC can help locals, who do so much work on a voluntary basis.
Whakakī Lake project
Whakakī Lake is special ecologically, being right next to the sea south of Mahia Peninsula. To prevent the surrounding flat farmland being flooded, they routinely have to dig a channel through the sand dunes to the sea to lower the Lake level. Adult tuna leave the Lake and head out to sea when nature prompts them to make the journey to their breeding grounds in the Pacific, the end of their lives. The tiny offspring return to the Lake by some miraculous instinct and inbuilt compass, waiting for high tide and stormy weather to negotiate the sandbanks.
Having established protocols to monitor water health and warn the locals if toxins may be present in the water, and therefore the tuna, the Centre is now applying for funding, again through the VMCF, to explore a more effective way of flushing sediment from the Lake to the sea, thus reducing the incidence of algal blooms. Currently, there is a 3km channel (the Rahui Channel) from the Lake to the sea, blocked by a huge sand bank which has to be cleared by bulldozers and diggers five or six times a year.
Chair of Whakakī Lake Trust, Richard Brooking, is now a member of the NZFSSRC Board, offering extensive experience with Māori economic development. He was formerly Chair of the Eastland Community Trust which funded the landmark Transit of Venus Forum (2012) initiated by Professor Sir Paul Callaghan.
Another key individual mediating between the Centre and local iwi is kaumātua Rauru Kirikiri CRSNZ, who has advised on many science projects and acted as go-between.
Rau, as he is known, says “Self-sufficiency has always been the hallmark of Māori food production and I hope that imperative will continue to grow the Māori and wider Aotearoa economy even more. I believe it will. Māori management is crucial in this, so capabilitybuilding is critical. Whilst partnerships with organisations like NZFSSRC are paving the way, revival of traditional Māori practices is equally important.”
Director of the Centre, Dr Libby Harrison, says, “The Māori sector differs fundamentally from other industry sectors we support. It requires humility, open minds, more face-to-face, on-the-ground meetings, less talking and more listening on our part. Our people have learnt a lot from these relationships. While a large proportion of New Zealand’s primary industries are represented by Centre membership, Māori businesses are under-represented. To address this, we’re going to appoint a part-time person to inform Māori food businesses about the Centre’s capabilities and networking and research opportunities.”
wāhia te awa, kia urutapu – let the waters break through, to be reinvigorated.
The NZFSSRC team and members of the Whakakī Lake Trust on site (2022)
A walk through lipid chemistry milestones
– Oils and Fats Columns in FNZ, February 2001 to 2025
Laurence Eyres FNZIFST
When, in 2001, Food New Zealand was created and publication was contracted to Slice Media, there was already a loyal group of enthusiasts to help produce content from the preceding volunteer publication team. These included professor Laurie Melton, the late Peter Hawkins, Graeme Summers, and a few other stalwarts. We had started to produce a simple editorial for ourselves and the Journal a few years prior. Oils and Fats News was started after the Oils and Fats Group of the Institute of Chemistry (NZIC) ran several conferences and has kept going since then. Anne Scott began editing FNZ in 2004, employed by Review Publishing, the contractor at that time, and then in 2006, she and Dave Pooch set up Peppermint Press to take over the contract.
Over the 25 years of producing Oils and Fats News for FoodNZ, we have seen the unlimited growth of alternative and daft science that has been termed the “March of Unreason”. To counter this, my editorials have always echoed the paid jobs that I have undertaken and the advice of expert professionals in the field. This also reflects the objective technical advice given to my friends when switching margarine for butter when I moved from the edible oils industry to the dairy sector.
Clinical chemistry: summary of cholesterol analyses
My first job in New Zealand (1972) following deportation from the UK, was in the field of clinical diagnostics and chemistry. Working for pathologists and interacting with people in the business was a great first job and the learnings stayed with me throughout my career and when I moved into food.
The job involved going around abattoirs and freezing works to collect blood, which was then brought back to the laboratory for sterile filtering and freezing/freeze drying. My first good mate here, Bernie Cowell, introduced me to the NZIC, to concrete mixing, chain sawing and backing trailers. The blood collection just after dawn in the Bombay Hills, also involved rabbit shooting which then led to new culinary arts. It was fun for a while but then the novelty wore off. It did however stimulate my interest in clinical chemistry and diagnostics. The analysis of lipids like cholesterol and enzymes was, and still is, vitally important in medical diagnostics.
A typical analysis retired old (male) Lipid analyses
A graphic for The Frying Doctor, Geoff Webster, who worked with takeaway outlets to improve their understanding of the perils of overused frying oils
Much evidence has accumulated that implicates the oxidative modification of low-density lipoprotein (LDL) in the early stages of atherogenesis. The antioxidant nutrients, alpha-tocopherol, ascorbic acid, and beta-carotene have been shown to inhibit in vitro LDL oxidation. In addition, they have been shown to increase the resistance of LDL to oxidation when given to animals and humans. Because plasma levels of these nutrients can be increased by dietary supplementation with minimal side effects, they may show promise in the prevention of coronary artery disease.
New Zealand health guidelines recommend these healthy cholesterol levels: n total cholesterol – less than 4 mmol/L n LDL cholesterol –less than 1.8 mmol/L n HDL cholesterol – greater than one mmol/L n triglycerides – less than 1.7 mmol/L n total chol/HDL ratio – less than 4.
Table 1 Lipid analyses
Frying oils and stability
As a complete change, the move to the edible oils business (1974) brought about a whole new perspective on my occupation and the academic world underpinning developments.
Abels Ltd, then the leader in the edible oils business, had a market dominant position in frying fats. My long-time mate and colleague at Abels, Geoff Webster, was once known as The Frying Doctor after all the demanding work advising frying outlets and take away establishments. Many is the time when walking into a takeout establishment, your eyes would water, due to the lachrymatory effect of acrolein from the breakdown fat. In recent years following bloodpressure raising unscientific articles on smoke points, we published a review of smoke point determination and meanings. The smoke point is directly correlated with the FFA level in the fat. For a high smoke point, one needs an exceptionally low FFA which means fully refined. Eyres, (2015), Food NZ
Antioxidants
This was the scientific area of free radicals and the mechanism of antioxidants in technology and in disease studies. Professor Tony Kettle FRS was an early researcher in this field and presented his work at a seminar early in 2000.
In the late eighties this author and my colleagues, when in the edible oil business, lobbied for the acceptance of TBHQ as a permitted food additive. In modern times, due to nutritional concerns, it is preferable to seek techniques of preserving the integrity of the oil without the use of synthetic antioxidants of dubious nutritional status.
Vitamin E and its main isomers have always been an important natural antioxidant. As we have increased our intake of polyunsaturates, we need in-vivo antioxidants to deal with the oxidation, particularly of cholesterol. Other natural extracts like Rosemary oil are also particularly useful.
The science explosion in Omega-3
Our group has always been interested in fish oils, Omega-3, and nutrition. Our secretary did an excellent job of summarising the lipid content and PUFA content of New Zealand fish taken from the original detailed work by Crop and Food Research.
“I have done some computing,” said Omega-3 expert, Dr Jörn Dyerberg in the late 1980's, “and since we published the first paper in 1971 there are now some 14,000 published papers [on Omega-3], including close to 8,000 human studies.”
Dyerberg, then in his mid-thirties, wrote: “We feel strongly that the last word in the problem: dietary habits – especially related to the intake of polyunsaturated fatty acids – plasma lipid and lipoprotein concentrations, and coronary atherosclerosis has not yet been spoken.” He spoke truth.
Infant nutrition and formulae
Discussion: Should infant formula lipids contain cholesterol?
L Eyres, A Dentener, S Xiong, J Zhou - Food New Zealand, 2020
With several researchers from the Auckland Medical School, we did work on optimising infant formulae to get close to mothers’ milk. Anny Dentener has in-depth expertise in the field of Dairy Technology and nutrition.
Infant nutrition is a major food industry segment especially in strong dairy-orientated countries like New Zealand and Australia. The latest figures from Statistics NZ show infant formula exports in 2019 of about 120,000 tonnes. The business grew by 30% over the year before to earn export revenue of more than $1.7 billion NZD. For comparison, exports in 2015 were worth $450 million. Four major blenders, packers and exporters dominate the trade – Fonterra, Synlait, Danone Nutricia and GMP. A2 Milk markets and sells a major brand of infant formula in China but is not a manufacturer. New Zealand accounts for about 7% of the global trade in formula. It is a tricky and emotional business due to the decline worldwide in breast feeding.
Olive oil
When the New Zealand olive oil industry was in its infancy, Margaret Edwards and I did Nationwide seminars on the basics of achieving excellent quality. Key examples of process improvement were the elimination of any brass and copper and reducing oxygen absorption to a minimum. Around 25 years ago New Zealand olive oil was not great: these days it is fantastic and wins gold medals in overseas competitions. This shows the value of a detailed scientific approach to food processing. Also, in FoodNZ, Professor Charmian O’Connor did a detailed paper on detecting adulteration of olive oil. Olive oil in frying is an ongoing topic. It is great for shallow pan frying but is a tad expensive and has too low a smoke point for deep frying.
Food New Zealand, Volume 19 Issue 3 June 2019
History
Avocado oil
25 years ago, avocado oil was a bit of an unknown quantity and when at Massey University we authored a paper on its composition and sensory properties. Since then, Professor Marie Wong, Allan Woolf and co-workers have produced countless original works on avocado oil and its many aspects. They have produced many papers, conference presentations and text references. They first showed that in the early days, the oil content of avocados was directly correlated with the total solids.
Professor Selina Wang (UC Davis) a respected researcher and friend, has published several articles showing that of 82% of avocado oil in the USA is adulterated, hence why the bottles are so cheap and are threatening the existence of decent quality oil from honest producers. Both avocado and olive oil have separate technical and marketing objectives when refining them. In conjunction with a specialist oil refiner and a Massey PhD student we produced a recent review article on the refining and deodorising of avocado oil. The key principles reported in this article refer also to most vegetable oils.
Food NZ, (2024)
They will be presenting a workshop on this area at the NZIFST conference in 2025, in Palmerston North
Recent work has looked at minimising GE and MCPD esters, especially in the area of physical refining with no caustic pretreatment.
Coconut oil
Coconut oil has always been at the basis of many products in the World Food industry. In my first years in New Zealand in the oils and fats business, copra was imported from the Pacific islands then pressed into crude coconut oil which was then refined bleached, hydrogenated, interesterified and deodorised into many distinct products. Due to urban pressures, the refining industry in the middle of Auckland’s Newmarket disappeared to be replaced by housing and offices.
For almost one hundred years coconut oil has been a stalwart ingredient in the World Food industry. Claims around food and health benefits and have appeared relatively. This worried the health professionals who were trying to get consumers to move to a less saturated lipid diet.
Following almost fraudulent claims on the benefits of coconut oil around seven years ago, several researchers viewed all the literature and reported the conclusions that there was no basis for any health claims.
Eyres et.al., Food NZ, (2015)
However, this does notdemonise coconut oil. Some of my best friends are coconut producers and the oil has its place in the food industry.
Palm oil – Kurt Berger
When Kurt left Lyons after a long and distinguished career, he was asked by the WHO to look at developing palm oil as an edible oil. This led to him being appointed by the Malaysian government to start up and head PORIM. PORIM, the Palm oil Research Institute of Malaysia, became, over the years a leading research and development centre in the world of edible oils. At the start of the development the laboratories were in a tin shed with rudimentary equipment. Many early conferences were held which paralleled the building and development of modern refining with many innovations coming to fruition under Kurt’s supervision.
Kurt and his wife Margaret were extremely friendly and hospitable hosts when they were in residence in Kuala Lumpur and hosted many networking events at which lifelong friendships were cemented. They became frequent visitors to New Zealand and spoke at many of our meetings. They were incredibly patient with the noisy group of Merseyside edible oil techno’s who were good at combining hard work and knowledge gathering with celebrating hard (networking). These were exciting years for physical refining, dry fractionation, crystallisation and packing of bakery fats and selective hydrogenation.
Conferences and memorable guests and visitors
Over the years we have run several international fats conferences and held many seminars.The first international conference on Oils and Fats was in 1983.The last one was in 2000. They were great meetings with lots of international researchers.
My thanks to my co-workers (who are very patient) including Ruth Eyres, Michael and Graham Eyres, Marie Wong, Geoff Webster, George Lim, Selina Wang, Allan Woolf, Anne Scott. Too many friends have already left this earth.
References (not exhaustive)
Handbook of Australasian Edible Oils Edited by Charmian J O’Connor, Managing Editor Laurence Eyres, Oils and Fats Specialist Group of the New Zealand Institute of Chemistry, Auckland, New Zealand. 2007, Fats, Fatty acids and Cholesterol, Food NZ vol 29, 4, p143 (1999)
Omega-3 fatty acids and NZ fish Food NZ vol 29,4, p147(1999), part 2 page 187
Should infant formula lipids contain cholesterol? Food New Zealand Journal Article 01 October 2020
(Eyres et.al., Food NZ, (2015)
Eyres, L. (2015). Frying oils: Selection, smoke points and potential deleterious effects for health. Food New Zealand, 15(1), 30–31.
Eyres, L. (2007) In Handbook of Australasian Edible Oils, Oils and Fats
Specialist Group N.Z. p. 214 Technology, 13, 8 Gibon, V. et.al. Inform magazine, (2023), vol. 34 (9), p.24.
Is Consulting for you?
Anny Dentener FNZIFST
As promised in the last issue of FoodNZ, (FNZ Vol24, No 5, pg 47) the following is the transcript of Anny Dentener’s presentation from the Auckland Branch FED talk event. Anny has converted her presentation into a ready reference for those who can see the opportunities and rewards that come from being self-employed.
Why become a consultant?
In the first instance, it is exciting and rewarding, professionally and financially IF you are good at it. You get to work with a wide variety of clients and products and processes which means you are able to tap into a wide range of your knowledge and skills. Often you are rewarded by helping people set up their dream business and seeing what you developed doing well in the market.
Being self-employed allows you to enjoy a flexible and well rewarded life-style but it’s not the easiest way to earn a living. Turning up for work as an employee is a lot simpler.
There are several reasons for deciding to make the leap:
• You may be tired of the corporate environment
• You may have taken a parenting or overseas break and want the flexibility of a non-corporate or salaried role.
• In this tight employment market and in past upheavals of the employment landscape, redundancy (or being fired – often dressed up as “redundancy”) may cause you to reassess your career pathway.
• Perhaps you have retired, but have knowledge and expertise that has value to existing food businesses, or start-ups. Hence you become semi-retired.
Sometimes a person combines consulting with a part-time job or working on a start-up business. This can be a good way to ease into a consulting business.
Pros and Cons
As an independent consultant you are your own boss, so can make your own decisions (and mistakes). You get to adjust your work time to fit around the rest of your life – the top-of-mind response to that is parenting responsibilities, but it may be that you are active in an area that requires a lot of your time, sports, music, charity work, for example.
A consultant works with a wide variety of people and projects –variety is most definitely stimulating and builds your expertise, and people skills.
You won’t have to go to any more job interviews.
On the 27th of August, Auckland branch hosted an enlightening FED Talk at Callaghan Innovation Parnell. The session was opened by host David Clarke who outlined the role of Callaghan and how useful it is to them to be aware of consultants they can link their clients with. Anny Dentener followed with a general overview of consulting and was followed by Cathy McCardle, Marie Grandjonc, Shane Hopgood and Sam Borgfeldt explaining their journey to consultancy and their business models. The event was timed to coincide with the launch of the new NZIFST Food Consultants Directory; https://nzifst.org.nz/Food-Industry-Consultants-Page
But… you will be juggling lots of “bosses”, who individually may set deadlines, and some can be difficult or demanding. (There is a remedy, but more of that later). Flexible working hours mean that you may still may be working late and weekends in order to complete projects.
Working for yourself means no guaranteed income, holidays or sick pay, no training, no employer KiwiSaver contributions. You may find yourself becoming socially isolated, as you have no office colleagues to chat with. You will have to learn some accounting, unless you can afford to employ someone to do your bookkeeping. Business administration is not just accounting, you need to develop your own systems to keep track of projects, clients, billing and payments, and expenses. More details on that below. And never forget the taxman, insurances or the ACC levies that you must pay.
You will also need to learn some sales techniques– you may not have a boss, but you need to find some clients, and that requires an ability to sell yourself. The active consultants presenting tonight are aware that this event is also a selling opportunity – they are promoting themselves and their businesses. (And that applies to many of those who present at conferences, seminars and to branch meetings, whatever their affiliations).
Practical advice
Your business model, in "corporate speak"
There are several ways that consultants operate. You may work as an individual consultant (more than 1 client), a contractor (1 client at a time), or as a sub-contractor that is, you contract your time to another consultant to complete a project on their behalf for one of their clients.
Some consultants operate as a member of a loose network or maybe one that offers a greater degree of structure, e.g a consulting company.
I was a member of the FoodInc network of independent consultants: a professional and social network, operating and funding a shared website, and sharing equipment and friendship. This sort of network setup overcomes social and professionally isolation. We also referred clients to each other.
Where (or how) to start?
If you want to become a consultant, or be part of a wider consulting company, you will need to develop a strategy for getting yourself into it. It is important to define your skills and services: are you generalist or specialist (i.e. labelling, product development, food safety, processing, packaging, sensory, etc.). Also think about the areas that you enjoy doing: you may be brilliant at spotting errors in label compliance, but don’t want to do it every day!
Develop your own competency list and practise verbalising it as a short and succinct “elevator talk”. Create a list of potential customers for your expertise. Small companies, start-ups, corporates – put yourself in their shoes and discover what they may be looking for and approach them. Be aware that it can take around 2 years to become fully busy. Success takes time. You may not be instantly successful.
Setting-up your operation
A
rather than operating as a sole trader. The primary one is ‘limited liability’ which protects your personal assets from business risks in case you make a major mistake. Even then you still need to take out professional indemnity/ liability insurance.
tale with a moral: The consultant dies and goes to heaven. When he meets Peter at the Gate, he protests “I am only 53, why did you take me so early?”
You're 83”, Peter replied, “it was time.”
“How did you get that number, I know I am 53 and I have my birth certificate to prove it”, the consultant replied.“
We added up your time sheets”, Peter said.
Be honest with your timesheets.
Consulting is a business. So, get a business name (lots of names with “food xxx” are taken, and check your new acronym…) and a logo, and register your trade mark. Don’t be too clever with your name, it needs to be easily memorable, unique and brief. Register a website address, or domain name (URL) and set up emails using it, not google mail. Using free google mail for your business email address doesn’t send a good message to clients. There are many sites, for example wordpress, that have a facility to register a domain, and a simple engine for setting up a basic website. (Not for free!)
There are good reasons to register as a limited liability company
Working from home? Then set up your operation with an office, a computer, software and, for PD, a laboratory (or kitchen) and buy equipment that you may need.
Sort out bookkeeping including timekeeping and invoicing system or software (Xero etc). You may find a spreadsheet works initially but be prepared to upgrade.
As mentioned above, will need to understand GST, tax and ACC rules, deductible expenses (car, home office, etc.), KiwiSaver. For advice, and preparation of tax returns, get an accountant. A small local firm is less expensive than a ‘name’ company, and is more approachable.
Take legal advice to develop a contract that you will have all your clients sign. This is important, especially with respect to covering liability, and enforcing payment. I used the FoodInc contract template. Be careful when signing an initial “simple” confidentially agreement that may already imply unlimited liability, don’t go there. Use your own contract. There are some boilerplate contracts available but a lawyer can see risks and gaps that may not be immediately visible.
Read the small print before signing anything. How much can I earn?
You need to make a living, hopefully a good living so work out your rates and how you quote – per job or hourly, on a contract by contract basis or work on a retainer. Talk to contacts about the going rate for this sort of work. Don’t sell yourself too cheaply. Also set your payment and be prepared to ask for deposits, especially with new clients or projects.
There are several ways a client may try and get you cheaply. For example they may offer you a share in their business (and future profits) when they make money. Since most new products fail, this is a rather risky approach and I lost money that way.
About insurance
Never ignore the benefits of insurance. The costs of not being insured are too high. So, get insurance: contents, personal liability and professional indemnity. I had “world excluding USA and Canada”, $1million cover. Larger client companies demand that you have insurance cover, some up to 5 million.
Have reserve money (3-6 months and/or a working partner), set a percentage of incoming money to be automatically aside each month for taxes etc and other expenses such as annual insurance premiums – and don’t spend it – on anything!
How to market yourself
You will have to get the word out that you are on the market. Your networks will play a significant role in getting work for you. Always remember that referrals are not one way, pay back the support. Jobs come from word-of-mouth/referrals, your previous job (if you left on good terms), cold calls and even your social networks.
• Set up a LinkedIn profile and start posting regularly.
• Get on lists, e.g. MPI list (Food Act) plus I was listed by 2 international consulting companies through international connections.
• Add yourself onto the NZIFST consultants listing: https:// nzifst.org.nz/Food-Industry-Consultants.
• Be an active member of NZIFST, speak at conferences, run workshops, for example, at NZ Food Innovation Network, be known by the referrers/suppliers. Attend every food industry event you can get to and talk to people: hand out cards.
• Also have product expertise areas on your website as clients often first think about their products, not your skill-sets.
• A Google Adwords account helped me a lot: even just a few cents per bid gave a better search listing with their algorithm.
• Find IT support. Keep your website up to date. Competition? Oh, yes.
The downloadable MPI spreadsheet lists seventy-nine “Consultants under the Food Act”. The NZIFST list already has 10 listings and is steadily growing.
Dealing with clients
Always be responsive – do not ignore any query that may come your way - even if the answer is no at present.
Dress professionally especially for your first meeting, it’s a job interview. Ladies, don’t hide in black, you don’t work for a funeral director. Embrace colour, get noticed and remembered.
As always with any business meeting, check out potential clients before the first meeting. The resources include:
• Google, of course
• Your own network
• The Companies Office: https://companies-register. companiesoffice.govt.nz/
• The company’s own website, check trade-marks, their focus, and so on
• GLASSDOOR, which has employee feedback on companies
Make sure that before you start work you have a signed contract as described above. Be prepared to walk away.
Chasing slow or non-paying clients can be stressful, you will learn
ways to do this. Prompt reminders are essential. The ultimate threat for non-payment is a lawyer’s letter but sometimes you have to cut your losses and move on. “Firing” a client can be uncomfortable but you could become “too busy” when they come back with another project.
Client touch points
Remember, total confidentiality. This is non-negotiable.
Address conflict-of-interest issues.
When you are busy, clients are often willing to wait but if they are in a hurry, refer them on. Remember, your network is a vital resource going both ways.
Some non-industry PD clients think your first sample will just be perfect already, so present a range to suit different palates, especially regarding sweetness preferences for you and the client. When doing PD be aware of your own palate limitations, you don’t have a team to double check your work. Maybe you aren’t sensitive to bitterness but your client is and rejects something and you don’t understand why. How is your tolerance to intense sweeteners?
You could offer the first half hour of your first meeting for free to establish good fit for the client and yourself. There is no point in telling them everything you know on your first meeting – they may not need/want you after all.
Tact may be necessary in some cases, such as dealing with cultural differences, sexism and reality-checks crashing their dreams (“no, the world probably doesn’t need another chilli sauce, but it’s your money”).
To keep it going
Deliver high quality work.
Constantly adapt and keep up to date with market trends, client funding streams, technology and legal changes (NZ, Australia, your clients’ export countries). Tour various food outlets to see what is on shelves.
Nurture your network, especially the contract manufacturers that many of your smaller clients will need.
For your sanity only work with clients you like, as soon as you can afford to. Life is too short to work with difficult or unpleasant people. This is one of the benefits of being your own boss.
Wrap up…my experience
I worked with hundreds of clients from 1997 – 2023, first part time, then from ~ 2003 fulltime, from one off jobs to 20+ yr clients, both local and international. It paid the bills nicely, but I am not a multimillionaire.
I never considered going back into employment and being part of the FoodInc network was great for me.
I enjoyed using my knowledge and experience and being valued for that in product development and labelling. I loved factory trial work, running workshops and staff training and support. That plus and interesting patent defence and experimental design and analysis all contributed towards setting up clients for success.
Conference
International Hydrocolloids Conference
International food scientists get a taste of New Zealand
An essential food molecule with many uses has helped showcase New Zealand’s world-class reputation in food science.
Two hundred food scientists from around the world headed to Massey University in Palmerston North for the 17th International Hydrocolloids Conference on November 12-15, hosted by the Riddet Institute, a New Zealand Centre of Research Excellence (CoRE) focusing on human nutrition and food research.
The four-day event offered a platform for scientists and students to learn about and discuss the latest scientific thinking and research in this area. There were 100 presentations over the course of three days, with concurrent sessions occurring in three lecture theatres on Massey University’s Turitea campus.
Several Riddet Institute scientists presented research, including Professor Aiqian Ye and Dr Alejandra Acevedo-Fani, who were both plenary speakers. About one third of the delegates came from New Zealand, as well as large numbers from Australia and China. Twenty countries were represented.
It was the first time the conference had been held in New Zealand in the 32-year history of the event. Riddet Institute Director Distinguished Professor Harjinder Singh said it was hugely significant that New Zealand hosted the event, and this was due to New Zealand’s worldclass reputation in food science.
“The fact that leading scientists from across the globe met in Palmerston North puts New Zealand firmly on the map as a key player in the future of food science.”
Opening Address: Dist. Prof Paul Moughan
The conference theme was Future Hydrocolloids for Sustainable Food and Living Solutions, a concept that Distinguished Professor Paul Moughan, a Riddet Institute co-founder, said had enormous relevance for the age we live in.
In his opening address discussing the future of food, the protein expert said projected global population growth was going to put increasing pressure on food production.
“The world faces a major challenge in food supply over the next 2030 years,” he said.
Even today, close to one billion people were not getting adequate food, while ironically at the same time there was an “obesity epidemic,” with too many people eating too much poor-quality food. Both groups were malnourished and nutritionally deficient, leading to negative health outcomes.
“As countries transition from developing countries and come out of poverty, the first thing they want are more animal proteins – meat, milk, fish and eggs.”
Dist. Prof Moughan said mathematical modelling had demonstrated the world would likely need 70% more food to feed the global population by 2050. “But not just more food, more nutrients. It has to be nutritionally adequate.
“Recent research at the Riddet Institute using a technique called
Hydrocolloids are long-chain water-soluble molecules, typically polysaccharides or proteins, commonly used as thickening agents, that influence food texture, flavour, shelf life, digestion, and nutrition. These molecules are building blocks for many food products, and also used in nutraceuticals and cosmetics.
linear programming shows that key minerals are often missing from diets. Diets that contain a combination of plant and animal foods are the most bioavailable and affordable, but we need to know a lot more about minerals, vitamins, and bioavailability.”
He said food was not the sum of all its parts. Foods contain beneficial bacteria and fatty acids among many other components that are not always considered in nutritional terms.
“Food not only feeds the human body, it also fuels our complex microbiome, potentially having profound effects on our health and longevity.”
There was also the ‘Food Matrix Effect,’ where the combination of foods consumed produces synergies that went beyond what the components could be expected to provide individually.
“Milk and cheese should be bad for you when you look at them nutritionally, but every study shows cheese and dairy products have great outcomes and health benefits, because of how the combination of things work.”
This is why the study of hydrocolloids was so important. Complex food structures could affect attributes as various as satiety, nutrient release, shelf life, and a food’s taste and appearance.
“There is a myth that food ‘processing’ is bad. It is not processing
Dist. Prof. Paul Moughan presents his opening address
that makes food healthy or not, it’s the structures we create when processing food. We need to understand the effects of those structures better.”
Climate change exacerbated these issues, he said. Biofuel was a growing industry, but biofuels production competes with land used for food production.
Preparing for a sustainable future, increasing food production, and improving nutrition in the human population was a major challenge, he said, and food science could be part of the answer.
Celebrating New Zealand culture
On the opening day of the conference, delegates experienced a traditional Māori welcoming ceremony at the historic Refectory Building on the Massey University campus. The pōwhiri began with a traditional calling in and greeting of the manuhiri (visitors) by the tangata whenua (hosts). A stirring pōwhiri haka was also performed by a local kapa haka group from Manukura School and traditional oratory by iwi representative Rawiri Shedlock and the university’s Deputy Vice-Chancellor Māori Professor Meihana Durie.
Delegates also experienced flavours from New Zealand at the conference dinner, with a three-course menu providing a showcase of some of the finest local produce.
Sharing perspectives on hydrocolloids
Conference Organising Chair Professor David Everett said the conference was a huge success, particularly because so many international scientists were there.
“People from other parts of the world all have different takes on why hydrocolloids are important, or how they can be used – the different applications – so it’s the diverse international perspectives that are brought to the discussion table that make conferences like this have such an impact.”
Prof Everett anticipated many new research collaborations would come out of the interactions the conference afforded.
“Progress in science requires face-to-face meetings with people: that’s how connections are made,” he said.
Sylvie Turgeon, left, Mike Gidley and Douglas Goff, far right, with conference poster winner Andreas Hopf, from the University of Sydney. Andreas won the prize for his research on ‘Heat-induced gels from dry fractionated faba bean protein ingredients,’ and was presented with his Elseviersponsored prize at the conference dinner
Long-lasting connections and trust-based collaborations were difficult to make via email or Zoom calls and it was much harder to develop and expand professional contacts in any meaningful way online,” he said.
“It’s absolutely critical that scientists meet in person to understand people’s perspectives on hydrocolloids.”
He said research collaborations across organisations and countries were important so scientists were continually exposed to new ideas, and did not become insular in their thinking. The International Hydrocolloids Conference provided such a forum to meet new people and learn from others in the field.
Field trips too
Many of the attendees made the most of Massey University being located within a food hub of specialised food research organisations. While in Palmerston North, 40 delegates visited the Fonterra Research & Development Centre, situated close by, and attendees were also able to tour the food research facilities sited on the campus, including the Te Ohu Rangahau Kai laboratories, a collaboration between Massey University and AgResearch.
Visitors were also able to add wider, New Zealand sight-seeing to their trip, some inevitably taking hydrocolloid themed questions into their travels. On a visit to glow worm caves, Chair of the Conference Science Advisory Committee, Professor Steve Cui from Canada, marvelled at the sticky threads produced by the glow worms.
“As a scientist, it made me wonder: what is it made of? Can we use it?”
The four-day event was supported by several industry and research organisations including Fonterra Research & Development Centre, Palmerston North City Council, AgResearch, Massey University, and Yili Group.
Two academic publications from Elsevier, Food Hydrocolloids and Bioactive Carbohydrates and Dietary Fibre, are planning Special Issues dedicated to the research presented at the 17th International Hydrocolloids Conference.
NZIFST NEWS
Conference 2025
Conference Chair, Don Otter, and his committee are making excellent progress developing the programme for 2025 conference and it's going to be memorable as always. We will also be celebrating 60 years of NZIFST and have even created a subcommittee to ensure that the socials are memorable.
Don Otter is Chair of the Committee for our 60th Anniversary Conference
Every anniversary is an opportunity for reflection: in NZIFST we recognise that the last 60 years has seen enormous technological development in the food area – building on the 19th and early 20th century developments in food transport (remember the Dunedin that carried frozen lamb and butter to Europe) and preservation (e.g.canning) as people moved into urban environments where growing and gathering their own food was not possible. Food safety systems underpin all food production to maintain health have been developed and are applied globally. The committee will be looking for speakers who have seen these changes, and also have an eye to the future.
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 Esraa El Shall esraaelshall@gmail.com
VICE PRESIDENT Bob Olayo bob@matt.nz
TREASURER Grant Boston grant@boston.net.nz
Call for Abstracts
The call for abstracts will open on 2 December. Notices will be sent out, inviting submissions with links to the portal. Suggested abstract themes will be published at that time.
We invite you to submit an abstract and make a contribution to the programme. All abstracts will be reviewed and submitters notified of acceptance. We encourage representatives from industry, students, post docs and others who want to share the results of their work or experience.
The call for abstracts notice will be distributed on 2 December.
Don Otter FNZIFST, Conference Chairman
Professional development programmes
Networking at regular branch meetings, seminars and the Annual Conference As a member of NZIFST you will benefit from and gain
Information through ‘Food New Zealand’, ‘Nibbles’ and our website
Recognition through awards, scholarships and travel grants
https://nzifst.org.nz/join-us
EHEDG Column for December 2024
I am not sure whether it is just a function of age in my case or whether it is a reality for most of us in the food Industry but “Where has the year gone?!” It certainly doesn’t feel like it has been 12 months since I was contemplating all of the actions that needed to be addressed before the Christmas 2024 break!
Don’t risk a breakdown or recall by ignoring regular maintenance
David Lowry, FNZIFST, Chair EHEDG NZ
With the demands of meeting stock-on-hand requirements to cover the statutory breaks, managing ever-increasing compliance deadlines for food safety management systems and customer audits, planning for potential staff shortages and not to mention the day-to-day business of emails and calls – it is all too easy to overlook planned outages for equipment inspections, seal replacements, environmental cleaning. They can be held over – Can’t they?”
Absolutely NO – the risk of equipment failure at a time of maximum usage is bad enough, but the risk of a food safety incident or recall through the development of an undetected contamination niche site entrapping soil and supporting the growth of food spoilage organisms, or worse still pathogens, is not one worth taking. The impact on a business from a food safety recall at any time is difficult enough to manage taking priority over all other activities and sucking up resources and cash reserves, let alone in this time of high production stress.
EHEDG Hygienic Design Risk Management guideline
How best to make sure that these essential elements of hygienic design take the priority they deserve? The recently released, muchanticipated EHEDG Guideline #58 – “Hygienic Design Risk Management” (HCRM) provides blueprints and considerations for undertaking Hygienic Design Risk Assessments to accompany your HACCP Risk Management Plan. It provides guidance on the assessment and management of hygiene risks in the context of the hygienic design of food-related buildings and equipment. HDRM combines hygiene risk assessment and hygiene risk reduction via design, construction, integration and installation as well as residual hygiene risk mitigation via operational procedures, e.g., cleaning, maintenance.
Discussion on HDRM and Guideline #58 is an integral element of the next EHEDG Advanced Hygienic Design Training Course which is to be held in Auckland at the Jet Park Auckland Airport Conference Centre from March 24th to 27th next year. Registration is now open on the NZIFST website - https://nzifst.org.nz/event-5942612. The course incorporates a mix of classroom and hands-on learning and is ideal for both quality and engineering team leaders in the food
manufacturing and equipment/services supply sectors. Your early registration is highly recommended as the course is limited to 24 delegates.
The EHEDG Working Groups have been very active over the past 6 months with the release of several new or updated Guidelines in addition to GL #58:
• GL #13 – Hygienic Design of Equipment for Open Processing
• GL #29 (Part I) – Hygienic Design of Packaging Systems for Solid Foodstuffs
• GL #35 – Hygienic Welding of Stainless-steel Tubing in the Food Industry
Of particular interest to many is the re-writing of the widely used GL #44 – Hygienic Design Principles for Food Factories, currently a large single guideline which is being re-structured into a proposed 5-volume set. The first GL to be published from this re-write will be GL #44 (part II) – “Managing of Building Work & Equipment Installation/ Removal During Food Production” due in Q1 2025. This is a very topical Guideline in our Food Industry where buildings are either re-purposed for different activities or expanded to accommodate new processing lines. (All Guidelines are free to EHEDG Company members or can be purchased from the EHEDG website – www. ehedg.org.)
2024 has been a very busy year for EHEDG globally. The biennial EHEDG World Congress was held in Nantes, France from the 2nd to 3rd October with the EHEDG Plenary Meeting for regional sections around the world held the day previous. Shane Mason and David Lowry attended on behalf of the New Zealand section. It was a very successful and well attended meeting with over 24 speakers and multiple equipment manufacturers exhibiting at the Congress. EHEDG members can download pdf copies of the presentations from the EHEDG website.
The EHEDG website is undergoing a project of re-vitalisation with a dedicated team of IT support staff, including increasing the functionality of the regional section websites. We recommend you visit the New Zealand Section to view upcoming training evens and other activities both here in New Zealand and globally. Of particular value for visitors to the site is the section ‘EHEDG News’ which can be reached from the banner strip on www.ehedg.org. It contains up to date hot topic articles along with interviews and upcoming event notifications as well as archived webinars and journal articles.
The EHEDG NZ committee look forward to meeting up with you in 2025 and bringing you a potpourri of events and articles focusing on hygienic design for your benefit. On behalf of the EHEDG NZ Regional Section and EHEDG worldwide we wish everyone a festive season to remember and enjoy.
David Lowry – Chairperson EHEDG New Zealand
Branch News
Auckland
Coffee, chat and talk
On a sunny Sunday morning in September, we kicked off our firstever social event at Cornwall Park, Auckland and what a day it was! With plenty of coffee in hand, folks gathered at the café for some warm-up chats in a fun, dog-friendly setting on a beautiful sunny day. We split everyone into groups of three, mixing things up every 15 minutes so everyone could meet new people. As we strolled around the park, making the loop back to our starting point, meaningful conversation filled the air. The feedback from attendees was fantastic, which has encouraged us to plan more events like this in the future. Most importantly, thank you to everyone who joined us – you made it a great success!
Supriya Sally
Celebrate Cheese Month
We celebrated Cheese Month on Thursday 24th October at Goodman Fielder’s Head office in the heart of Auckland CBD. While the primary focus was on celebrating cheese, the evening wouldn’t have been complete without the perfect accompaniments – including fine wines and a selection of crackers. We had an informative night lined up with four expert speakers who talked about the process, challenges and added fun facts. Thank you for sharing your knowledge with our members:
• Hamish Conway – Site Manager at Puhoi Valley Cheese
• Jane De Witt – Head Winemaker for Lion North Island
• Cathy Lang – Master Cheesemaker at Fonterra
• Shelley Banham – New Product Development Manager at
This event would not have been possible without the generous support of our sponsors and product donors. We extend our heartfelt thanks to Goodman Fielder, Fonterra Brands, Lion, Griffins, Woolworths New Zealand, and AF Drinks for their contributions.
A big thank you to all those whose tireless efforts in brought this event
Group photo from the Auckland Branch Coffee and Chat event Below: Celebrate Cheese Month speakers,left to right, Jane De Witt, Cathy Lang (on screen), Hamish Conway and Shelley Banham
Griffins Snacks
to life. We would also like to express our appreciation to the amazing team at Goodman Fielder - Hannah, Jessie, Nicole, Andrew, Hamish, and Fraser.
It was a night filled with delicious food pairings, great company and endless conversations. Check out the highlight reel posted on NZIFST’s LinkedIn page
Supriya Sally and Rebecca Fok
EOY celebrations amid much merriment!
A small, spirited group of the Auckland Branch gathered at the central location of the Bridgman, Mt Eden for an evening of connecting, networking, great food and highly competitive enthusiasm with Quizzing!! A fabulous central venue, with our own spacious eclectic room, private bar and quiz screen – to be recommended! Our specialist subject rounds were Food Tech knowledge and the seemingly OK subject that obtained an around the room nod, but actually was quite brutal – New Zealand knowledge – what do we really know? Clearly we don’t know our deepest lake, or what sheep is the most common species! Many were still debating pathogens in the ”danger zone”, with energetic passion and lengthy experience, as the night rounded out. The winning team (Peter, David and Abbey), were pleased to take home wine and crackers.
Best wishes to everyone for a great Christmas and see you all next year!
Jo Kelly-Tuckey
The Auckland Branch has had a very successful 2024, with plans to have an even better 2025! A special thank you to our many guests this year, to our Branch members for participating and supporting us with our events, and to our fantastic committee for their hard work and dedication.
Committee Members for 2024/25 are: Clinton Meharry (Chair), Supriya Sally (Vice-Chair), Rebecca Fok (Secretary), Neala Hart, Sarah Leakey, Julia Ling, Violet Xu, Jess Chong, Jo Kelly-Tuckey, Linda Yan, Christine Jian, Ella Zwagerman, Gabrielle Lobo, Amy Tan (UoA Student Rep), Kelly Tan (UoA Student Rep) and John Kyalondawa (AUT Student Rep).
Rebecca Fok
New members
The winning team at the Auckland Branch Quiz night with their prizes: Abbey Symes, Peter Swedlund and David Bayliss
NZIFST welcomes the following new members and new student members
Standard Members
Carlo Anselmi Food Technologist
Lance Aya Adviser
Patrick Brookman Director
Madison Dagger Food Technologist
Barry Wong
Students
AUT: Shilpa Manivelil Jose
Postgraduate Wine Business Lecturer
Lincoln University Riya Mary Mathew, Anju Shinin
Massey University Nneka Ajomiwe, Bella Lett, Jalak Mistry
University of Otago Ai Ting Goh
Sensient
Ministry for Primary Industries
The Fidelity Network
Lewis Road Creamery
Eastern Institute of Technology
Canterbury/Westland
NIWA Canterbury Westland Science Fair
This year’s NIWA Canterbury Westland Science Fair (21st – 22nd Sept) was judged by Canterbury branch members Katie Brown and Robyn Marshall and with over 140 entries this year’s event was well supported.
The exhibit categories are Chemistry, Ecology, AgricultureHorticulture, Environmental Science and Animal Science, Earth Science and Natural Hazards, Health and Nutrition and “Other”. The food science and technology exhibits are scattered throughout these categories, so the NZIFST judges review all exhibits and selected any that fall into the Food Science and Technology field.
This year there were twelve exhibits to be judged, a slightly lower number than the previous two years. Overall, there was an increase in the environmental and sustainability themed exhibits. There were three strong contenders at the completion of judging – two individual exhibitors and one team exhibitor.
First prize, winner of the Kees Mooyman Memorial Cup and $100, was Noah Palmer from Cashmere High School, for his project on “How much bacteria do you need to make yoghurt”. Noah’s oral and visual presentation on making yogurt with varying percentages of pre prepared yogurt mix and milk powder was excellent. His improvised methodology and explanation of testing viscosity with a pencil was well deliberated with the judges.
Second place went to Therese Surrey from Middleton Grange School for her experiment on “Keeping the Crunch” on how to keep celery fresher longer. Therese undertook trials on six variants over a threeweek period. Both the recipients have taken their research and applied it to their daily practices at home.
Robyn Marshall
Central
Introduction: A busy period
It has been a busy two months at NZIFST Central since our last report was filed; the local committee has excelled by providing three branch events – two talks and a facility visit – with a fourth (the End of Year celebratory dinner) scheduled before this report will publish. Talks were well attended by local members at our two “in person” centres in Palmerston North and Wellington, with several also joining on line, and the factory visit was fully subscribed. Our branch is in good health.
FED Talk: The Dark Side of Microalgae and Future Food
Benoit Guieysse is a professor at Massey University and the coowner of Tahi Spirulina, New Zealand's first spirulina farm. Benoit was invited to present a FED Talk on the future of microalgae for food use as part of the Central Branch series on food fermentation. In his talk Benoit argued that if food production through microalgae fermentation has a sustainable future it would need to be in heterotrophic processes rather than photosynthetic to resolve poor production economics due to high energy demands of photosynthetic microalgae. In heterotrophic fermentation, algae cells (eg chlorella spp) are fed carbon sources like sugar or acetate instead of CO2 and algae are grown in an enclosed, light-free system. Hence less energy is required to produce an equivalent mass of microalgae.
Due to space limitations a full review of this talk is not possible. Members who wish to learn more will find a complete recording of Benoit’s presentation in the Recordings section of the NZIFST website as FED Talk 26 September 2024.
Visit to Genoese Pesto, Levin
Visits to local food producing facilities are amongst the most popular, rewarding and most challenging events we organise. The challenge is
Therese Surrey from Middleton Grange School was awarded second prize at the NIWA Canterbury Westland Science Fair
The Kees Mooyman Memorial Cup winner was Noah Palmer from Cashmere High School
to find appropriate facilities within our catchment that are willing to host a swarm of nosy techie visitors at a time that suits both hosts and visitors. These constraints sadly mean that we do fewer facility visits than we would like to, with one visit a year being the norm.
Genoese Pesto is a local manufacturer of (you guessed it) pesto products. They have national retail distribution and lay claim to being “the number one retail pesto brand in the country.” They are located in the heart of an intensive horticultural area in the very rural Horowhenua town, Levin. For years, successive Central Branch committees have been wooing Genoese to receive our members but while they have always shown a willingness, finding a time that worked for our members’ availability and their production schedule had proven difficult. Genoese manufacture starts and finishes early and there is little value in visiting a factory that is not producing. In the end we scheduled a visit for late morning hoping that sufficient members would be available to fill our attendance quota (which we did, with 18 members travelling).
Genoese is a family business established in 1993 by Ron Parkin and his son who were local asparagus growers. Genoese was founded after an attempt to expand the family business by establishing asparagus growing in Fiji was aborted in favour of growing basil which better suited the tropical climate. Basil growth proved to be so vigorous that fresh basil markets were swamped and it soon became evident that a new market was needed. Pesto provided the obvious outlet, and the family decided they would create the opportunity for themselves. The basil was air-freighted to New Zealand and delivered to the Horowhenua family farm where a shed was set up with kitchen
equipment to manufacture pesto. Initially food service outlets were targeted, but in due course the opportunity to produce a consumer product for distribution through supermarket chains was developed. Since then, the business has grown impressively with the initial basil demand expanding from 35kg per week to the current 1,500kg per week.
As the business grew, logistics of freighting from Fiji became untenable so growing in New Zealand was investigated. In due course a relationship was formed with Southern Fresh in the Waikato, near Cambridge, where basil is grown in open fields for harvest from January to March. Harvested basil is trucked to Levin where it is stabilised by creating an intermediate bulk ingredient with oil in plastic pails. These are stored in a freezer and drawn off as required throughout the year. The harvest period coincides with peak retail demand so this is an intensively active time requiring additional labour to process a year’s supply of basil. Fortunately, the peak harvest coincides with students being available for employment.
Since the initial product was introduced, product development has progressed on two fronts – clean label development and new products. Process improvements have enabled the elimination of sulphites and the label now shows only home-kitchen ingredients, important for a gourmet product. From the initial “traditional” formula (now sold as “Fresh Basil Pesto”) the retail range has extended to include “chunky” (coarser pieces), “plant-based” (consumer-preferred description over “vegan”) and “pesto drizzle” (pesto in a squeeze pack). A range of pack formats is also manufactured. After our walk around the impeccably presented factory, we were invited to enjoy these products as a concluding tasting experience. Yum!
After their tour of the Genoese Pesto factory, Central Branch members were invited to enjoy a tasting of the Genoese products
guest speakers Amos Palfreyman (L) and Abby Thompson (R) flank host Daniel Palfreyman during question time after the Miruku Alt-proteins presentation
FED Talk: Alt Proteins, the beginning of the end or the end of the beginning?
In recent years, there can be few aspects of the food industry that have received more attention (not to mention more hype) than “alternative” proteins. Typically, for a development with faddish following amongst the public, expectations have been raised beyond credible delivery through extensive predictions of world domination for “alternative” proteins making animal farming redundant. Fortunes have been invested (and often lost) chasing the holy grail of replacing animalderived protein foods in the mainstream diet with alternatives produced at scale, providing nutritional, sensorial and economic parity, or better.
This is the world that Miruku seeks to work in, though it has more moderate goals than making animal farming extinct. This talk was presented by Miruku CEO Amos Palfreyman with support from COO Abby Thompson. Amos made much of his familial links to the New Zealand Dairy Industry, an ironic link given Miruku’s business is providing a non-bovine path to produce dairy proteins. Abby is also a product of rural New Zealand and was previously CEO of the innovation hub FoodHQ.
Founded in 2021, Miruku is a technology start-up describing its focus as “molecular farming.” The technology they seek to implement is the production of milk proteins directly in a plant vector. The target for that is the ingredients market currently using isolated individual dairy proteins as functional ingredients rather than attempting to replicate existing consumer products.
Amos provided several examples (eg Oatly) of alt-protein market introductions which entered the market in a blaze then flamed out. A common attribute to these failures was low barriers to entry, particularly the absence of any real and proprietary technology. Hence Miruku has prioritised ensuring it has a unique and defensible technology platform and has filed for patents to achieve this. Enabling plants to produce alien proteins such as those in milk necessitates genetic modification of the plant through precision genetic engineering. Consequently the New Zealand regulatory environment has driven Miruku to work in Australia for its field trials with its proprietary GMO safflower oilseed plants that express betacasein. In addition to Australian collaborators Miruku also relies on technology development through business partners from the Hebrew University of Jerusalem. Through this the team has created its own space to play its part in the alt-protein future, whatever that may be.
Allan Main FNZIFST
Hawkes Bay/Tairawhiti
Sandra Chambers has taken up the role of branch co-ordinator with the support of Nicky Solomon. Welcome back Sandra.
The branch is down to 17 members with a couple of these based in Gisborne so arranging a meeting is proving difficult.
Other ideas from branches are welcomed to try and invigorate this little branch.
It’s been a very quiet 2024 for the branch. A casual drinks meeting was proposed with only three members available to attend, unfortunately, this was subsequently cancelled. Possibly it was too short notice.
Rachel Campbell attempted to arrange a meeting at the new Food East site to update the food industry on the Sustainable is Attainable project. No NZIFST members registered for the event.
I intend to try again to get people together for a drink and catch up in November and will also extend the invitation to the wider food industry and make it more of a ‘foodie catch up’.
Sandra Chambers
Otago/Southland
The NZIFST Otago Southland Branch would like to extend the warmest wishes to Biniam Kebede and Dominic Agyei who are leaving the NZIFST Otago Southland Committee at the end of the year to pursue opportunities farther afield. Both Biniam and Dominic have contributed immensely to the committee over the past 7 years, bringing energy, humour and dedication, aiding in the smooth running of many successful events. We wish them all the best as they depart the deep south, onto their next adventure!
To close out the year, the NZIFST Otago Southland Branch are squeezing in two more events, with an end of year get together on November 29th at Emersons Brewery and a ‘tour and taste’ at Common Ground Espresso Roastery on December 6th. So save the dates in your calendars!
Brigitte
Klimek and Graham Eyres
Waikato
Highlighting Food Safety: Dr Rob Archibald’s engaging talk on foreign objects in food
On 6 November 2024, Dr Rob Archibald presented an insightful FED talk titled “Foreign Objects in Food – The Importance of Definitive Identification” at Tetra Pak’s Hamilton office. The event drew a strong turnout from the Waikato branch and was also streamed online across New Zealand. Drawing on his personal experiences with foreign object incidents and the lessons he learnt, Rob explored the causes, methods for identifying contaminants, and prevention strategies. The session emphasised the importance of rigorous safety protocols and innovative technology in maintaining food quality. Rob demonstrated how food manufacturers can strengthen their inspection processes to enhance consumer confidence and reduce risk. The talk was both educational and engaging, sparking significant interest among attendees, both in person and online. Special thanks to Tetra Pak Hamilton for hosting this successful event.
Miruku
Quiz and Cuisine: Waikato Branch Celebrates 2024
On 6 November 2024, the Waikato Branch wrapped up 2024 with its End of Year function at Wintec’s Rotokauri campus. The evening commenced with an engaging Foodie Quiz organised by Amy and Colin Pitt in one of the Wintec lecture theatres. Members and their guests were thoroughly challenged and entertained by the quiz questions, which tested their food science knowledge. The celebrations continued at Windows Restaurant where everyone tucked into a delightful three-course dinner. With three tempting options for each course – entrée, main, and dessert – there was something to suit all tastes. The generous portions and good company made for a brilliant evening of networking and catching up with fellow food professionals.
Marcus Loi
Rob Archibald’s presented the November FED talk from Waikato Branch: Foreign Objects in Food
Branch members pictured at the Waikato Branch end of year social
Fish processing and packaging conditions affect microbial activity, influencing amine formation
Catch of the Day
– Smart packaging for safer, fresher fish
Nethania
Handoko, Department of Food Science, University of Otago
This article was awarded third prize in the Food Tech Solutions NZIFST Undergraduate Writing Competition 2024. 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.
Food poisoning: a 2020 investigation
On November 11, 2020, NZ Herald reported alarming incidents involving approximately 20 individuals who fell ill with symptoms of food poisoning. These symptoms included tingling and burning sensations around the mouth, facial flushing, diarrhea, skin rash, vomiting, dizziness, and potentially, respiratory distress. These adverse effects occurred after consuming trevally fish sourced from Hello Fresh, a well-known food delivery service. Subsequent investigations revealed that the fish contained elevated levels of histamine, suggesting spoilage as the likely cause of the illness. Most of the time, histamine levels increase in fish products that are poorly stored, especially when they are not adequately chilled (Gabel, 2020).
What is histamine?
Histamine is a biogenic amine that is stable at high temperature and not destroyed by usual cooking (Satomi, 2018). Biogenic amines are metabolic by-products resulting from the microbial and enzymatic activities occurring in foods that contain free amino acids (Ghadiri Alamdari et al., 2022). Histamine is available in various foods, but particularly in fish and fishery products. It possesses toxic effects on multiple human body systems, including the gastrointestinal, cardiovascular, respiratory, and immunological systems, as well as human skin. Additionally, histamine serves as a mediator of allergic reactions (Ruiz-Capillas & Herrero, 2019). Food Standards Australia New Zealand (FSANZ) has set a maximum limit of 200 parts per
million (ppm) of histamine in fish and their products (Satomi, 2018). Histamine poisoning, also known as scombroid poisoning, is associated with the consumption of scombroid fish such as tuna and mackerel. Not only scombroid fish but non-scombroid fish also contain naturally high amounts of the free amino acid histidine in their muscle tissue, which can be decarboxylated to histamine. While histamine plays a significant role in clinical and food chemistry, other biogenic amines also contribute to this illness by enhancing the toxicity level of histamine (Ruiz-Capillas & Herrero, 2019).
The role of histamine in food poisoning and food waste
The food supply chain is important for preventing food deterioration and loss. In the time from manufacturing to reaching the consumer, food goes through packaging, distribution, and storage. Environmental factors pose significant hazards along this journey, risking food quality. If not addressed, these risks can lead to contamination and spoilage, making the food unsafe. This contributes to food waste and can cause food poisoning (Chen et al., 2020).
Storage conditions significantly influence the formation of histamine and other biogenic amines in food, especially fresh meat and fish. Inadequate temperature control above 5℃ promotes rapid microbial growth, especially between 20℃ to 37℃ which is ideal for decarboxylase enzyme-containing microorganisms, increasing amine formation. Conversely, freezing temperatures suppress microbial growth and reduce amine production. Processing and packaging conditions also affect microbial activity, influencing amine formation. These conditions can either promote or inhibit microbial growth, thereby affecting the formation of biogenic amines in food products (Ruiz-Capillas & Herrero, 2019). Therefore, storage and packaging conditions need to be controlled across the food supply chain. What is smart packaging and how does it solve histamine food poisoning and food waste?
Smart packaging is a combination of active packaging and intelligent packaging. The active function of this novel packaging interacts with the food product and internal packaging atmosphere, preventing microbial growth and prolonging shelf life while ensuring product quality and safety (Ozcan, 2020). Biogenic amine, including histamine formation is mainly influenced by bacterial enzymatic activity, and it can be regulated by many preservation methods, including the use of oxygen scavengers. Oxygen scavengers work by eliminating oxygen from the packaging headspace to inhibit microbial activity. Incorporating oxygen scavengers in packaging effectively reduces histamine levels in fish compared to air-packaging (Mohan et al., 2009). Research by Mohan et al., (2009) revealed a direct correlation between histamine formation and freshness decline, with significantly lower levels observed in oxygen scavenger-packed fish. These results highlight the significant role of oxygen scavengers in minimising histamine formation.
Additionally, the "intelligent feature" actively tracks and provides real-time updates on the condition and history of the product without directly affecting it. Freshness indicators, an integral part of intelligent packaging, are designed to convey important information to consumers. Specifically, they monitor the quality of the product during storage and transportation, detecting indicators
of freshness decline (Ozcan, 2020). When fresh fish is contaminated by microorganisms, including those that produce histamine, it speeds up the decomposition process and leads to histamine formation. Consequently, histamine levels often correspond with the advancement of spoilage (Satomi, 2018). Freshness indicators offer straightforward feedback of fish freshness by detecting volatile amines produced during spoilage which accumulate in both food product and its packaging. These indicators utilise pH-sensitive pigments that change colour when they react with degradation metabolites, making spoilage easily detectable (Ozcan, 2020). In an experiment conducted by Ghadiri Alamdari et al., (2022), anthocyanin, responsible for red, blue, and purple pigments, was used. The study observed that as the fish spoiled, the colour shifted from violet to green as the pH transitioned from acidic to basic.
Food safety and consumer health with smart packaging
The recent case of histamine related food poisoning highlights the urgency of maintaining food safety throughout the supply chain. Smart packaging presents viable solutions by incorporating active elements such as oxygen scavengers to minimise histamine formation, along with intelligent systems such as freshness indicators for real-time monitoring of product quality. By addressing storage conditions and implementing innovative packaging solutions, the risk of histamine contamination and food poisoning can be significantly mitigated. Therefore, it is recommended for food service delivery companies to adopt smart packaging to protect consumer health, ensure safety, and minimise food waste.
References
Chen, S., Brahma, S., Mackay, J., Cao, C., & Aliakbarian, B. (2020). The role of smart packaging system in food supply chain. Journal of Food Science, 85(3), 517–525. https://doi.org/10.1111/17503841.15046
Gabel, J. (2020). Hello Fresh food poisoning: 20 Aucklanders now sick. NZ Herald. https://www.nzherald.co.nz/nz/hello-fresh-foodpoisoning-20-more-people-report-symptoms-after-eating-spoiledfish/MJUJVDPF6FWXI5ZBUV7EZN2B7A/
Ghadiri Alamdari, N., Forghani, S., Salmasi, S., Almasi, H., Moradi, M., & Molaei, R. (2022). Ixiolirion tataricum anthocyanins-loaded biocellulose label: Characterization and application for food freshness monitoring. International Journal of Biological Macromolecules, 200, 87–98. https://doi.org/10.1016/j.ijbiomac.2021.12.188
Mohan, C. O., Ravishankar, C. N., Srinivasa Gopal, T. K., Ashok Kumar, K., & Lalitha, K. V. (2009). Biogenic amines formation in seer fish (Scomberomorus commerson) steaks packed with O2 scavenger during chilled storage. Food Research International, 42(3), 411–416. https://doi.org/10.1016/j.foodres.2009.01.015
Ozcan, A. (2020). New approaches in smart packaging technologies. 21–34. Scopus. https://doi.org/10.24867/GRID-2020-p1
Ruiz-Capillas, C., & Herrero, A. M. (2019). Impact of biogenic amines on food quality and safety. Foods, 8(2). Scopus. https://doi. org/10.3390/foods8020062
Satomi, M. (2018). Scombroid (Histamine) Poisoning Associated with Seafood. In Seafood Safety and Quality. CRC Press.
Your suggestions for topics of interest are welcome Conference Committee Chair is Don Otter
Celebrate 60 years of NZIFST and look to the future of our industry
For more information contact NZIFST, wendy@nzifst.org.nz
