Food New Zealand

DECEMBER 2022/JANUARY 2023 | VOLUME 22, NO.6 ISSN 2744-7308 (ONLINE) ISSN 1175-4621 (PRINT)

Notice to Contributors

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NZIFST is pleased to welcome Wendy Bayliss to the role of Executive Manager.

Wendy, in her own words:

I have been around the food industry my whole life, growing up on a dairy farm in South Taranaki.

I went to Massey University in Palmerston North to study Food Technology and then trained to be a chef down in Christchurch at what is now ARA Institute of Canterbury.

I was fortunate to be selected for the Fonterra Graduate Training Programme which led to working for Fonterra for 10 years in research and NPD roles in New Zealand and Australia.

I took some time off working to have children and was then given the chance to work with the NZIFST as the Conference Speaker Coordinator, which has been an amazing opportunity to reconnect with the New Zealand food industry.

I have also been lucky enough to work with a whole bunch of new and inspiring foodies as a food technology consultant.

I am very excited to now be working as the Executive Manager for the NZIFST. The NZIFST has an important role to play within the New Zealand food industry.

NZIFST’s new Executive Manager, Wendy Bayliss, who took over her role in August

It is a community that has the opportunity to embrace all parts of the food industry, from manufacturing and quality to packaging and NPD, from sales and marketing to research and development. We can connect people and ideas to help grow the New Zealand food industry though efficiencies, and innovation and help to feed New Zealand and the world.

I love that we have members from academia, industry, and government, as this helps to create linkages all along the food chain to help us create a vibrant and exciting community.

I see my role as helping to connecting the dots within the food community, so get in touch if I can be of assistance (wendy@ nzifst.org.nz).

Additionally, I encourage all members to be actively engaged with your local branch and bring along work mates and other people from the food community to see what the NZIFST has to offer. Our local committee members work very hard to bring fun and interesting events to your local area, and it is always nice to do this work knowing there will be a good turnout.

I look forward to seeing many of you at our annual conference in Dunedin in July 2023.

Wendy Bayliss, Executive Manager, NZIFST

Newsbites

Food New Zealand’s round up of news about NZIFST members, associated companies and other items of interest.

Send in your feedback on the Geographical Indication regime

The Ministry of Business, Innovation and Employment (MBIE) is asking for feedback on changes to New Zealand’s registered geographical indications regime. This follows the recently negotiated Free Trade Agreement (FTA) between New Zealand and the European Union. Changes to our legislation are needed for New Zealand to meet its FTA obligations.

Geographical indications (GIs) are intellectual property rights similar to trademarks. They help producers give consumers information on characteristics of a product that are connected to its geographical origin. Examples include “Marlborough” (for wine produced in that region of New Zealand) “Scotch Whisky”, and "Champagne".

Under the FTA, New Zealand will register around 2,000 EU GIs for food, wine, spirits, and other beverages for domestic protection. New Zealand is also required to put in place mechanisms to protect these GIs from misuse. The changes need to be in place when the agreement comes into force, which could be in 2024, subject to required processes being completed by both New Zealand and the EU.

MBIE is asking for feedback on what changes should be made and how they should be implemented. The feedback received will inform the development of any amendments to the Geographical Indications (Wine and Spirits) Registration Act 2006.

More information on this consultation and how interested parties can provide feedback is available here. This consultation is open from 23 November 2022 until 28 February 2023.

Kiwis contribute to ILSI Food Safety Book

ILSI and Academic Press have just published Present Knowledge in Food Safety and there are three New Zealand authors among the more than 100 (of 72 chapters).

One is Nigel French ("Wholegenome sequencing for Food Safety’') and the other two are Katherine Rich and Gary Bowering (“Communicating about risk in relation to food with the public and countering media alarmism”).

This new textbook presents a holistic approach to scientific advances and applications in risk assessment at key stages in the food supply chain. Conceptually modelled after ILSI’s highly successful Present Knowledge in Nutrition, this book is the first to provide coverage of new and emerging science in the risk assessment paradigm as applied to chemical, physical and microbiological safety issues at each contiguous stage of the food chain – from farm to consumption.

Under the guidance of four leading international experts, the book covers exposure-led risk assessment and management of changes in foodcompositioncausedbychangesintentionallymadeoradventitious at all key stages of food production. As the first book to do this in a single volume, this is a first-line resource for professionals, as well as graduate and post-graduate students in associated fields.

Horizon Europe

New Zealand in formal negotiations to join the EU’s €95.5 billion research and innovation programme.

Along with Canada, New Zealand was the first highly industrialised countrytostartexploratorytalkswiththeEUonbecominganassociated country in Horizon Europe. In the previous research programme, Horizon 2020, New Zealand participated as a ‘third country’ a status that does not offer the full benefits of association.

The Commission concluded informal talks with both New Zealand and Canada and in early September, EU member states gave approval for the Commission to continue negotiations with both countries.

New Zealand and the EU signed a cooperation agreement covering science and technology back in 2009. That has provided a general framework for cooperation and acted as a forum for regular discussions about research priorities and areas of common interest ever since.

EU research commissioner Mariya Gabriel said the EU “is glad about the perspective” of New Zealand joining the programme. “Together, we will address common global challenges from climate change to environmental degradation, from food security to health crises,” she said.

New Zealand’s Minister for Research, Science And Innovation, Ayesha Verrall, said the two parties will be able to work more closely on joint research objectives in zero carbon technologies, reducing emissions from agriculture and developing emerging technologies. “Becoming an associated country of Horizon Europe would reflect our deep relationship and shared values, especially at a time of disruption and uncertainty,” Verrall said.

From Science Business

Recyclable high barrier pack for dry pet food

Mondi, a global leader in packaging and paper, has developed a recyclable high-barrier packaging solution for Norwegian pet food manufacturer Felleskjøpet, that keeps packaging material in circulation and avoids waste.

Mondi’s FlexiBag Recyclable, a pre-made mono-material polyethylene (PE) bag, will replace the previous unrecyclable multi-layer solution, delivering packaging that is designed for recycling, according to

Kiwi Greentech start-up, CiRCLR, takes global stage at COP27

Northland parents of four, Sara Smeath and Chris Saunders, presented their business, CiRCLR, on stage at the United Nations Climate Conference COP27 in Egypt as part of a global cohort of top technologies addressing climate change.

CiRCLR is a New Zealand start-up whose technology separates waste from wasted opportunities, by matchmaking businesses to create circular economies. Every exchange provides sustainable transparency for businesses, their consumers and lenders. Cofounder Chris says, “We see CiRCLR as a no-brainer for businesses, that enables extracting more value from their resources while reducing waste sent to landfill. We’re helping break silos across industries with more diverse supply-chains, smaller carbon footprints and access to green finance with sustainable actions they

CEFLEX D4ACE guidelines, and is recyclable in existing Norwegian plastic recycling streams.

The material provides excellent product protection and preserves the premium pet food, thanks to its high barrier material. A slider enables easy opening and closing for the bigger bags to ensure longlasting freshness, while a handle allows for convenient transportation.

FlexiBag Recyclable has excellent print qualities that guarantee good visibility on-shelf and can communicate all product and recycling information clearly.

can prove. At COP27, Sara and Chris focused on promoting CiRCLR as the way to connect the dots for businesses, by simplifying circular economies and unlocking a $600 billion dollar "wasted" opportunity in the food and agriculture sector.

CiRCLR is 7 months old but in that short time was part of the Climate Response Accelerator at Creative HQ and is now participating in the Orion Energy Accelerator where their platform investigates connecting waste to energy. CiRCLR is also part the Ministry of Awesome Founders catalyst. Sara comes from many years in the fashion industry where she helped build circular economies and sustainable innovations for global supply chains. Chris has over ten years’ experience in product design and software development for start-ups and Fortune 500s globally. Their technology meets this year’s COP27 goals by addressing connectivity, decarbonisation and climate finance while creating a solution to transform world food systems.

FastBack 4.0 from Heat and Control

FastBack® 4.0 is the latest revolution of ground-breaking, horizontal motion conveying technology from world-leading equipment solution manufacturer, Heat and Control.

Since their introduction in 1995, FastBack conveyors have brought unmatched benefits to the food processing markets – near zero breakage and product damage, no loss of coatings or seasonings, greatly reduced sanitation and associated down time, quiet, smooth, and trouble-free operation proven with thousands of units for years of operation.

Because of these benefits, FastBack is recognised as the number one brand in horizontal motion conveying, with the highest resale value and the largest market share.

With more than 25 years and three generations of FastBack, Heat and Control takes advanced knowledge of horizontal motion conveying to the next level. FastBack 4.0 is the culmination of more than 10 years development and multiple international patents.

“Investing in continued innovation is at the heart of what we do at Heat and Control. Ensuring high performance that provides results is a priority when we undertake design development such as FastBack 4.0,” said Tony Caridis, Heat and Control, Inc. President.

FastBack 4.0 retains all the benefits that FastBack units are famous for, and includes:

• Instant reversing capability

• Trouble free – no preventive maintenance, no lubrication

• No flexures, no linear bearings, no bushings

• The longest design life

• High pressure washdown capability

• Fewer moving parts (by 70%)

• Easy maintenance – only two wrench sizes needed for all operations – 13mm and 17 mm

• Small footprint for both ease of installation and ease of sanitation.

FastBack 4.0 is a circular to linear drive horizontal motion conveyor, a new solution in horizontal motion conveying. A key design feature is a rotational (circular) drive motion that produces a horizontal (linear) motion. The circular to linear drive efficiency converts rotational motion into pure horizontal motion while also supporting the vertical weight of the pan. This is an innovation in design that has achieved multiple international patents and capacity that is found in no other design.

To help make FastBack 4.0 a reality, Heat and Control teamed up with the world leading industrial bearing manufacturer SKF (AB SKF). The development partnership resulted in a precise and customised application that meets the goal of transforming the horizontal motion conveyor category. SKF is also able to meet growth targets across the globe with their large industrial network, a scope that supports the Heat and Control vision.

When it comes to operational design goals of the FastBack 4.0, special attention was given to making it easier to own, removing the pain points that production line managers and operators face on a regular basis when it comes to maintenance, cleaning, and performance. “Feedback we receive from plant managers and operators is often about needing to reduce downtime which aligned with our goal of designing the perfect system, one that becomes the best student and not a troublemaker, offering the highest level of operability with the lowest level of effort,” said Blake Svejkovsky, Heat and Control, Inc General Manager - Product Handling Systems. www.heatandcontrol.com

Sanford opens new Bioactives Centre

The hidden properties of many New Zealand marine species will be explored and unlocked at a new marine extracts plant just opened in Blenheim, Marlborough. The $20 million plus Bioactives innovation centre is the brainchild of New Zealand’s largest seafood company, Sanford, and it will make the most of the beneficial properties of several of Aotearoa’s under-appreciated marine products.

Sanford’s GM of Innovation, Andrew Stanley says the plant will do two key things.

“Firstly, Sanford Bioactives will work with marine products which we already know have beneficial properties such as Greenshell Mussel powder which has proven anti-inflammatory and joint health benefits. We already make it, we already sell it, it is very popular. Our new Bioactives centre introduces new tech and equipment which gives us a chance to double and eventually quadruple our output.

“Secondly, there are the new areas of marine extracts and science we are going to explore. The potential is huge, given that Sanford is a fishing and aquaculture company that works with more than 100 different marine species. We already know quite a bit about some of their hidden properties and we will be working to discover more. This science is being done with great partners like Cawthron, Plant & Food and Massey University. Our Blenheim plant will be a home for much of that work.”

Sanford CEO Peter Reidie says some of the products Sanford will be making in Blenheim can sound like science fiction the first time you hear about them.

“Hoki skin collagen is one of those. Sanford has been producing this at a relatively small scale. We extract the collagen from the hoki skins and then one of our partners turns it into a nanofibre. That fibre is then woven into beauty masks which melt on contact with damp skin, delivering the collagen deep into the dermis. These sell out in South Korea, showing that there is huge potential to grow and to make the most of a product, in this case a fish skin, which many people would previously have seen as waste.

“This all fits with Sanford’s strategy to improve the value utilisation of the entire fish and eliminate waste. We see this approach as key to sustainability and getting more value out of New Zealand’s precious seafood.

“Blenheim is currently world famous as a centre for beautiful New

Sanford has been extracting the collagen from dried hoki skins for conversion into a nanofibre used in beauty products

Zealand wines. We believe it can and should become famous as a home for marine products and extracts that can take the world by storm.”

The Sanford Bioactives Centres is creating new jobs for scientists and technicians in Marlborough. It will eventually employ up to 48 people.

Mr Reidie says “what we know already is very exciting – more jobs, better value for our seafood – but what we don’t know yet is equally exciting. What are the products of the future that will come out of this plant? They could be anything from new beauty products to compounds with medical benefits. There is so much potential from seafood such as our Greenshell mussels, which are unique to New Zealand, and we can’t wait to see what our Bioactives team will do in the future.”

About Sanford:

Sanford is New Zealand’s oldest listed company and our largest seafood company. They farm salmon and mussels and hold just under 20% of New Zealand commercial fishing quotas.

Sanfords debuted on the New Zealand Stock Exchange in 1924.The company is focused on sustainability and on maximising the value of the resources gathered from New Zealand’s oceans. Sanford sites can be found in 15 locations around New Zealand and in Melbourne, Australia, with 1,400 staff and sharefishers who are committed to innovation. Sanford’s scientists are on a mission to find new ways to make the most of the life-enhancing properties of seafood, from antiinflammatory supplements to skin-nurturing collagen.

For more, please visit: www.sanford.co.nz

Health Star Rating gets an update

What you need to know

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

When we announced the latest Health Star Rating (HSR) milestone in November, there was much accompanying media coverage. I was interviewed on radio and TV, and both print and online articles carried the news that most food labels had been updated to reflect an upgrade to the system.

Consumer interest

This strong media interest is a good gauge of consumer interest. People lead busy lives, and it can be difficult to make healthy choices at the supermarket, so consumers appreciate the at-a-glance nutritional information the stars provide.

Consumer research from 2018 shows that three-quarters of shoppers recognise HSR. The same research showed that shoppers’ use of the system had increased from one in ten in 2015 to three in ten in 2018. These numbers are the most recent we have, but fresh research could be on the cards under a new monitoring framework that’s being developed, and we expect these figures have gone up.

Consumers also appreciate that concerns about discrepancies in ratings – again highlighted in the media in recent years - have been heard. That ratings are now tougher on sugar and salt is good news and increases the level of trust they can have in the system.

The worth of the system was reinforced by Nestlé’s November announcement about making the nutritional value of its global portfolio transparent in its yearly reporting – and that their evaluation benchmark would be HSR. “HSR will provide a single basis of comparison for our broad, global offering of food and beverages across 186 countries, except for our specialised nutrition products,” Nestlé said.

Supporting reformulation for health

Reformulation is another example of how the system helps deliver health benefits to consumers. Research published this year in the online journal BMJ Nutrition, Prevention & Health shows that consumer purchases of starred products have lower salt and higher fibre content compared with these same products prior to the introduction of the HSR system. The research concludes: “The positive effect on nutrient purchasing of HSR-labelled foods likely arises from reformulation of products to achieve a better HSR label.”

Shoppers clearly care about nutritional information and what they’re buying, so it’s great to see more food businesses working to give their consumers the information they want. If you haven’t adopted HSR yet, it’s worth considering.

What you need to know

• Started in 2014, the trans-Tasman HSR system is a front-ofpackage labelling system that allows consumers to compare the nutritional values of similar foods by using a scale of 0.5 to 5 stars.

• A scheduled independent review in 2019 found that although the system was performing well, there were improvements to be made to better reflect dietary guidelines.

• The updated system was implemented in 2020, with all label changes needing to be made by 14 November 2022. For products with a shelf-life of 12 months or longer, a stock-intrade provision was made for a further 12 months.

What’s changed?

• The algorithm underpinning the HSR calculator more strongly penalises total sugars and sodium.

• The system remains voluntar y – and there is no government charge to use it – but if uptake by manufacturers does not meet a 70% target by 2025, government will consider making it mandatory. The interim uptake targets for intended products are:

• 50% by 14 November 2023

• 60% by 14 November 2024

Which foods should carry ratings?

The foods intended to carry HSR labelling are those that:

• are permitted to use the system, and

• are required by the Australia New Zealand Food Standards Code to have a nutrition information panel, and

• can vary in nutritional composition.

Which ones shouldn’t?

You can't use HSR labelling on alcohol or beverages resembling alcohol, kava, or some special purpose foods such as:

• formulated supplementary foods for young children,

• foods for special medical purposes, or

• infant formula.

Uptake monitoring

• Uptake in NZ was last officially monitored in early 2018 to inform the five-year review of the system. At that time, there were 2997 eligible products displaying a HSR in the NZ Nutritrack database, representing 20.9% of eligible products in the database that year. Food groups with the greatest uptake were packaged fruit and vegetables, cereals and cereal products, and non-alcoholic beverages.

• Current informal reports from industry estimate that around 6000 products in supermarkets have health stars on their labels.

• Uptake monitoring will next be done in November 2023.

How to calculate a rating

It's easy to use HSR on your product. You don’t need to register – just calculate your product’s rating and prepare the label. Links to a handy calculator and label artwork can be found on the Ministry for Primary Industries website.

Still have questions?

New Zealand Food Safety administers HSR in NZ. If you have questions, contact our labelling gurus phillippa.hawthorne@mpi.govt.nz or rebecca.doonan@mpi.govt.nz.

IUFoST World Congress finally signed-off!

Where it began

You will remember 2020 – we were all dressed up and ready for the IUFoST World Congress in Auckland. The Food Science and Technology world was beating an aerial path to our South Pacific door. Then Covid19 struck and we had to cancel. We were left with no punters and a potential debt of ~$300k to our sponsors. We had spent their money but given them no conference!

IUFoST is the International Union of Food Science and Technology. Many national IFSTs of the world are members. NZIFST has been an adhering body since the 1960s. The World Congress is held every second year and is the chance for one nation to strut its stuff and show of its food science and technology capabilities.

We had been waiting since the 1960’s to host a congress and finally won the right for the 2020 Congress at the Dublin Congress in 2016. A small group from the organising committee attended the 2018 Congress in Mumbai and received, at its closure, the symbols of authority – a bell on which are engraved the host nations’ names, and the IUFoST flag – as hosts of the 20th World Congress in Auckland in 2020.

Phsssphttttt.

Fortunately, we had built a strong relationship with Singapore Institute of Food Science and Technology (SIFST) who were to host the 21st World Congress in 2022. We had included SIFST in our conference organising committee since 2020 (as Singapore did with Italy who have it in 2024). When we had to cancel, SIFST kindly granted us the first half day of their Congress to strut our stuff before handing over the flag and bell. Furthermore, they kindly gave us free registrations and access to booths for our major sponsors. Fortunately for us many of our sponsors had agreed to trade reimbursement for the option of free access to the 2022 Congress in the heart of South East Asia.

So planning for 2022 was actually quite a big deal. And it has just happened: 30 October to 3 November in Singapore. In the end we presented:

• Two major 30 minute plenary talks in the first morning

• Two shorter form 15 minute plenary talks later in the morning

• Two 90 minute sessions on New Zealand research in the parallel session part of the Congress

All our speakers did us proud and the word “New Zealand” was audible frequently. Our four plenary speakers were:

• Jeremy Hill from Fonterra and the Riddet Institute spoke broadly about the Delta Model. He showed that the world has enough protein already for its 2050 population needs, albeit poorly distributed. Plant protein is important and will expand but, overall, no more protein, or even essential amino acid, is needed.

• Sir Peter Gluckman followed with a pretty tough appraisal of the challenges to food and nutritional science posed by the food system now. More efficient routes to produce protein than raising ruminants are inevitable.

• Dr Jim Bier of Tatua talked about modern specialised dairy protein nutritional ingredients, especially tailored hydrolysates.

• Nikos Patiniotakis, Global Brand Manager for Zespri, who is based in Singapore, presented on building a brand around Kiwifruit, especially through approaches tuned to the different cultures of Asia.

Collectively our speakers gave a high-powered look at New Zealand’s quite sophisticated food industry – accentuating its positive progression.

Phil Bremer and Richard Archer attended the General Assembly of IUFoST. The Royal Society of NZ supports our attendance at General

Richard Archer, Phil Bremer and Anne Scott

Jeremy Hill, Fonterra, right and Peter Gluckman, were Keynote Speakers in Singapore, and used the opportunity to give a high-powered look at New Zealand’s sophisticated food industry

Assemblies – it is all part of the international science system which sets and maintains standards.

An important role of IUFoST is to honour well-performed food scientists, technologists and engineers. Several Kiwis were honoured or inducted during the 2022 Congress:

• Dominic Agyei won the Young Researcher Award 2021

• Biniam Kebebe won a Young Scientist Award for 2022

• Richard Archer and Indrawati Oey were elected IAFoST Fellows in 2020

• Anne Perera was elected IAFoST Fellow in 2022 That’s it! Eight years!!. One year of preparing a bid, three planning a conference and all the detail of our Auckland Congress (including watching our preferred venue burn), then two more years of disorganising our Auckland Congress and mounting a fraction of one remotely in Singapore – all now done. (See below.)

NZIFST in Singapore

Many people contributed to organising this, including Singapore-

based alumni and staff from Massey and Fonterra. Yi-Chern Lee, an established NZIFST member now working for Fonterra in Singapore did not stint. Dr Mathew Zhou (now lecturing with Massey at SIT) was on the scientific committee. Dr Oni Yuliarti, now lecturing at SP was a huge part of the main organising committee. Anne Perera and Don Otter helped organise our parallel sessions. Collectively they carried a lot of the local weight and looked out for the New Zealand chapter, most ably.

We, NZIFST, have ended up with only a small loss out of these eight years thanks to the generosity and flexibility of our sponsors, skill of our conference organisers and efforts of our members.

We had around two dozen Kiwis as delegates at the 21st Congress plus another two dozen Massey Singapore alumni and students assisting with its organisation. People from Otago, Massey, Auckland, Lincoln and several New Zealand companies presented or attended. It was great to catch up with many Massey and Otago alumni who were presenting or attending. Cuddon Ltd had a booth at the Congress. That is not bad. In 2024 the Congress will be in Rimini in Italy. I wonder who we will have there...?

Richard Archer and Phil Bremer

anything from 1000 to 3000 delegates, and only 3 years to prepare –preparations moved quickly. NZIFST was fortunate that Rosemary Hancock is also a professional conference organiser so with her guiding hand the Institute and Congress committees got to work. An event this large needed a professional management team so Avenues Event Management was appointed in that role. Budgets, plans, committees, venues, catering – the work rolled on. Sponsors were locked in, scientific content was planned, abstracts were called for, registrations started rolling in and by 2019 all was on track but then…

The IUFoST Congress that wasn’t

In 2015 NZIFST was invited to make a bid to hold the 2020 IUFoST World Congress in New Zealand. Anne Scott was NZIFST President at that time and presided over the Exec and Board meetings that investigated the proposal and agreed to make a bid for the Congress. A face-to-face presentation was required to be made at the 2016 Congress in Dublin.

The Board was generously supported by Tourism New Zealand as development work progressed. Part of the role of TNZ is to support international events such as conferences and expositions for the benefit of tourism operators, such as hospitality and venue providers, so they have a full year of bookings, especially in the winter or low season. TNZ allocated us a budget and a design house which helped create our logo and a slick bid document and PPT presentation for IUFoST. The first draft of the bid document was 86 pages, but the balance was more touristy than Congress. After several iterations an acceptable design was achieved – in 52 pages. At the same time a PowerPoint presentation was created that included a wonderful TNZ video of New Zealand scenery.

A Congress Committee was collected – actually 2 committees, a Scientific Programme Committee, chaired by Gordon Robertson, and a Congress Organising Committee, chaired by Andrew Cleland.

Gordon Robertson and Rosemary Hancock were charged to carry our bid to IUFoST Congress in Dublin and, gratifyingly, we were awarded the 2020 Congress baton, on our first try!

Once the reality had sunk in – we now needed an event for

Venue change

Our chosen venue, the new International Convention Centre, had been having construction problems, and they kept moving their opening date more and more into the future. Finally, we changed venues to the Aotea Centre which necessitated many hours of rejigging the spaces for presentations, exhibits and social events –not to mention renegotiating with exhibitors who now had a less perfect space. We were vindicated for making the change when the still incomplete ICC construction site suffered a major fire in October 2019.

Pandemic

April 2020 saw all of New Zealand and much of the world reeling from the appearance of the Coronavirus. By that time, Richard Archer was NZIFST President and bore the brunt of the many discussions and meetings that culminated in the devastating realisation that 2020 Vision had to be cancelled.

The great unwind

But that was far from the end of the story. NZIFST had invested a 5-figure sum in getting this far. Sponsors and exhibitors had committed even more money. Many hours were spent negotiating so that our Institute maintained its reserves while exhibitors and sponsors received benefits from their investments. Arrangements were made with Singapore Institute of Food Science and Technology to complete the IUFoST Congress ceremonial handover in Singapore this year.

Anne Scott

The story of NZIFST’s activities at IUFoST Congress in Singapore started in 2015.

NZIFST members at IUFoST Congress in Singapore

Congratulations to our members whose achievements were recognised in Singapore.

Above, NZIFST President, Phil Bremer, right, at the formal, very belated, handover of the IUFoST Congress flag and bell to Richard Khaw SIFST President and co-chair of the Congress Organizing Committee at this year’s opening session

Dominic Agyei from Otago University won the Young Researcher Award 2021, right

Dr Anne Perera was elected a Fellow of IAFoST in 2020 and was presented with her award in Singapore by Dr. Ogugua Aworh, President of the IAFoST Council

As always the great and the good fill the front row, Guest of Honour, Ms Low Yen Ling is seated 5th from the right in a pink jacket, and our NZIFST President, Phil Bremer, is on the right, cradling the IUFoST Bell and Flag before the handover

Richard Archer, (above) was elected a Fellow of IAFoST in 2020 and received his certificate in Singapore. He also introduced the session of New Zealand Special Invited Speakers and Young Scientist Award Presentations

Biniam Kebebe from Otago University won a Young Scientist Award for 2022. He is pictured here making his presentation.

Dr Indrawati Oey from Otago University was elected a Fellow of IAFoST for 2022 and was presented with her award in Singapore by Dr. Ogugua Aworh, President of the IAFoST Council

Oils and Fats News

Laurence Eyres FNZIFST

AGM of the Oils and Fats Group

The AGM and Annual gathering was held on 14th of November at the Grand Harbour Chinese Restaurant. Our Chairman maintained his AGM duration policy of “keeping it short” and a lovely evening was enjoyed by a convivial group of 21. Thanks to Sally Xiong for arranging our delicious dinner and the Chair for his selection of excellent wines. The committee remains unchanged.

Pain and inflammation

Most of my colleagues and friends in my senior age group suffer from some form aches and pains and this is universal. So, what should we take for these aches? The most active pharmaceutical that I have found is diclofenac (Voltaren). However, like all pharmaceuticals, drugs have side effects and consequences. Non-steroidal anti-inflammatory drugs (NSAIDs) are used to reduce mild-to-moderate pain and inflammation (swelling).

These include

• Aspirin Ibuprofen (Nurofen, Advil, Motrin). Ibuprofen can treat a range of conditions including post-surgical pain and pain from inflammator y diseases, such as ankylosing spondylitis.

• Naproxen (Aleve, Anaprox DS, Naprosyn)

• Celecoxib (Celebrex)

They work by blocking and reducing enzymes and hormones that cause pain and swelling in your body.

NSAIDs can be used for short-term pain such as when you have an injury or a flare-up of symptoms but they are not suitable if you have stomach problems because they may cause stomach bleeding. They may also not be suitable if you have asthma, heart, liver, or kidney problems.

While anti-inflammatory drugs such as ibuprofen or naproxen can be effective for acute pain, long-term use can cause harmful side effects, including kidney and gastrointestinal damage. Some natural supplements can be highly effective for certain conditions, and some have fewer side effects. However, not all supplements are effective or safe for everyone. Although pharmacological pain therapy offers several alternatives, pain management remains often unsatisfactory.

What about natural remedies?

Natural medicinal approaches, commonly referred to as complementary medicine or dietary supplements, continue to grow in popularity. Americans spend more than $30 billion each year on complementary

health products and practices. Unfortunately, a great proportion of supplements have no beneficial effect in this area and its always useful to check out the background scientific evidence for supplements. Natural health remedies with background scientific data for efficacy include high purity fish oil, astaxanthin, PEA and resveratrol.

Pain pathways

Cells in injured and inflamed tissues produce several proalgesic lipidderived mediators, which excite nociceptive neurons by activating selective G-protein-coupled receptors or ligand-gated ion channels. Recent work has shown that these proalgesic factors are counteracted by a distinct group of lipid molecules that lower nociceptor excitability and attenuate nociception in peripheral tissues. Analgesic lipid mediators include endogenous agonists of cannabinoid receptors endocannabinoids, CBD oil), lipid-amide agonists of peroxisome proliferator-activated receptor-α PEA, and products of oxidative metabolism of polyunsaturated fatty acids via cytochrome P450 and other enzyme pathways. Evidence indicates that these lipid messengers are produced and act at distinct stages of inflammation in the response to tissue injury and may be part of a peripheral gating mechanism that regulates the access of nociceptive information to the spinal cord and the brain. Growing knowledge about this peripheral control system may be used to discover safer medicines for pain.

PEA is technically referred to as a “pro-resolving lipid signalling molecule.” What this means is that through impacting central control mechanisms within our cells, PEA has an ability to resolve inflammation and cellular stress. This extremely beneficial effect has been demonstrated in over 600 scientific investigations. The potential clinical applications of PEA are quite broad, but research and popular use have focused on its use as an anti-inflammatory and pain-relieving agent in conditions like low back pain, sciatica, osteoarthritis, etc. Preclinical and human studies have also investigated its effects on depression, boosting mental function and memory, autism, multiple sclerosis, obesity, and metabolic syndrome. While it shares many features comparable to cannabidiol (CBD), the advantage of PEA is that it has better science to support its use. Having said that, the use of medicinal cannabis is growing, Use of cannabinoid compounds

There are many drugs prescribed for pain relief but like all pharmaceuticals, many have side effects and unintended consequences

as therapeutic agents dates back at least 4000 years, with medical references documenting the first medicinal use in 2737 BC in China. It seems like a small percentage of THC attenuates the action of the CBD. I wanted to grow some plants in the back garden for research purposes, but the Financial and Compliance director said no!

Used frying fats for biodiesel

Years ago, used cooking oil (UCO) was considered hazardous waste. By law, restaurants had to dispose of it safely, so they paid companies to take it away until the industry realised that plant- or animal-based oils could be converted into biodiesel (mainly in the USA) – a green energy source.

Today, restaurants sell their used oil. They get only a small fraction of what they paid for it, but for restaurants struggling to make even a meagre profit, trading a monthly expense for a mini-revenue stream makes sense.

Used cooking oil also can be used to manufacture animal food, compost, health and beauty products and various household cleaning and maintenance solutions.

Biodiesel is the primary use for used cooking oil, as it reduces dependence on environmentally toxic fossil fuels.

“Feedstock”, or source material, for biodiesel includes soybeans; canola, corn, and other plant oils; rendered animal fats; winter oilseed cover crops; used cooking oil; and other biomasses,

Investigating recovery from Covid

Even though most individuals with COVID-19- experience substantial recovery, there is considerable population of individuals with persistent symptoms such as breathlessness (plus olfactory dysfunction) and fatigue, who seemingly have limited therapeutic options. To assess the efficacy of treatment with high doses of omega-3 fatty acid (O3FA) supplementation, researchers conducted a randomised, placebocontrolled, double-blinded clinical trial among patients with laboratoryconfirmed or clinically suspected COVID-19 infection and self-reported, improvement between March 2020 and October 2021.

Patients were prospectively recruited for the current clinical trial if they exhibited evidence of quantitative post Covid problems, which was defined as a Brief Smell Identification Test (BSIT) score of 9 or less. The study included an experimental group and a control group. Participants in the experimental arm received O3FA 2g supplementation, which included eicosapentaenoic acid 1366 mg and docosahexaenoic acid 504 mg, whereas those in the control arm received an identical placebo. Each of the treatments was to be taken daily for 6 weeks. The primary study outcome was small improvements in well-being.

Reference: Omega-3 fatty acid supplementation for the treatment of COVID-19-related olfactory dysfunction. Abstract presented at: AAOHNSF 2022 Annual Meeting and OTO Experience; September 10-14, 2022; Philadelphia, PA. Otolaryngol Head Neck Surg. 2022;167(1 suppl):P147.

Omega-3 Cognition

A new study published in J. Nutrition suggests that positive associations between omega-3 polyunsaturated fatty acids and better cognitive function may vary according to other dietary factors and sex. There is growing interest in examining the protective role of omega-3 polyunsaturated fatty acids in cognitive health among older adults. Yet, studies comparing lower versus greater dietary intakes of omega-3 polyunsaturated fatty acids on neurocognitive outcomes remains somewhat inconclusive. It is speculated that the effect of omega-3 polyunsaturated fatty acids on cognitive function could be masked or confounded by the presence of other fatty acids in the diet including omega-6 polyunsaturated fatty acids, monounsaturated and saturated fatty acids. Untangling the interrelation between fatty acids that share similar biological pathways could improve our understanding of the specific effect of omega-3 polyunsaturated fatty acids on cognitive functions. Research also suggests that brain metabolic activity in aging males and females may not be the same (“Drat!”). As a result, sex-related differences in cognitive function are also important considerations. Considering the evidence for sex-based differences in omega-3 fatty acid concentrations, it is surprising that few studies have examined the moderating role of sex in the association between omega-3 fatty acids and cognitive function.

Biodiesel is the primary end-point for used cooking oil

Note I always ask my wife for help when it comes to remembering names and events.

In some studies, higher omega-3 polyunsaturated fatty acid concentrations were associated with better non-verbal memory and processing speed in models not including other fatty acids. The magnitude of these associations varied when other fatty acids were entered in the model. Associations with verbal episodic memory were limited to higher concentrations of eicosapentaenoic acid, an omega-3 polyunsaturated fatty acid that is particularly important to brain structure and function, whereas there was no association between omega-3 polyunsaturated fatty acids and executive function. Higher omega-3 polyunsaturated fatty acids were associated with better verbal and nonverbal episodic memory in females and with better executive functioning and processing speed in males.

The results of this cross-sectional study showed that higher concentrations of omega-3 polyunsaturated fatty acids were associated with better nonverbal episodic memory, processing speed, and, in some cases, verbal episodic memory. Reference: Fatty Acids and Cognitive Domains in Community-Dwelling Older Adults from the NuAge Study: Exploring the Associations with Other Fatty Acids and Sex, The Journal of Nutrition, Volume 152, Issue 9, September 2022, Pages 2117–2124, https://doi.org/10.1093/jn/nxac110

Avocado oil standards (Codex)

Professor Selina Wang of UC Davis has been leading a group of science researchers working to produce a standard for Avocado oil. No standard exists at present. Fraudulent activities abound in this area and it's similar to the situation with Olive oil. Countries that produce high quality olive oil, such as California, Australia and New Zealand, lamented for many years over the IOC trading standard for olive oil which was “loose as a goose”. These 3 countries now have their own standards which are much tighter than the IOC. I suspect the same may be true for the proposed Codex standard. One distinct marker of adulteration in avocado oil is the lowering of the level of Cis octadec11-enoic acid (cis vaccenic acid, an isomer of oleic acid). A topic to be pursued by the UC Davis group.

Unfortunately, the workings of such scientists are usually unappreciated by industry who confuse science and standard setting with compliance and food law. Expecting scientists to enforce draft and non-existent food laws is both naïve and shows a lack of understanding of key issues.

References:

i Green, H. S.; Wang, S. C. Food Control 2023, 143, 109277 “Evaluation of proposed Codex standard for Avocado oil.

ii.Green, H. S.; Wang, S. C. Food Chemistry Advances 2022, 1, 100107

“Cis-vaccenic acid: New marker to detect seed oil adulteration in avocado oil”

iii.Green, H. S.; Wang, S. C. Applied Food Research 2022, 2(2), 100190 “Extra virgin grade avocado oil can be achieved using whole fruits or only mesocarp.

Use for Avocado seeds (or pips)

For the first time, ground avocado seeds are being used in beauty products, replacing the now banned and environmentally harmful plastic micro-beads previously used. After three years of research, development and product testing, Westfalia Fruit’s business in the UK is supplying the ground avocado seeds to the premium beauty brand Dr. Craft for use as a part of a range of cosmetics.

The extraction process is very complex, but with perseverance a perfect particle size and process was discovered to work within a cosmetic body scrub as the replacement for microbeads.

Currently, avocado waste components, including skins and stones, are used in low value anaerobic digestors. Their sustainable inclusion in beauty and cosmetic products opens a new, higher value alternative in-line with a history of identifying, implementing, and pioneering, innovative and industry leading methods to reduce inputs, waste and reinforces a commitment to protecting the health of the environment.

New food/nutrition books from Tim Spector

Tim Spector, an epidemiologist, and co-founder of the ZOE nutrition study, wants to change the way people think about food. His 2015 book The Diet Myth popularised the idea that each of us has a unique and constantly changing gut microbiome that is crucial to our health. Spoon-Fed, in 2020, exposed diet misinformation. Food for Life, at over 500 pages, overlaps with these but offers more information than ever before. It aims to think about food for “our individual health, the health of our society and the health of our planet.” It’s complex, hard to digest and obviously good for us, like an enormous portion of fibrous vegetables, well balanced with olive oil and spices. Would make a good Xmas present for the foodies in your life.

Saturated fat and linoleic acid – a new look

Tim Spector attempts to destroy the “myths” around saturated fat and omega-6 fatty acids. I plan to look again at this area and report back. Food nutrition is never simple and there are always a host of conflicting factors. There is no such thing as one theory to rule them all. (Apology to Tolkien)

[If you like to listen to your health advice, Tim Spector has a podcast: Zoe Science and Nutrition. Ed]

Professor Selina Wang of UC Davis has been leading a group of science researchers working to produce a standard for Avocado oil – none is in existence to date

Sliding on

Germ Warfare – the battle against food spoilage

Professor John D Brooks, FNZIFST

John Brooks' view of the food world through the lens of a microbiologist.

It’s not all PCRs and gene sequencers

I’m sure that many people yearn for the glamorous life of the food microbiologist leading the war against microorganisms – yeah, right! Perhaps those people visualise the microbiologist surrounded by modern laboratory equipment, such as PCR machines and gene sequencers, but the sad fact is that what is portrayed in films and television just isn’t reality. It might be the case in forensic work or pathogen testing, but in the food industry, much of the work involves monotonous sampling and plate counting.

The reason for this is that there is a constant battle between food manufacturers and the microorganisms that can cause spoilage or food poisoning. Food safety is assessed in relation to counts of specific bacteria, yeasts and moulds. The International Commission on Specifications for Foods was formed in 1962 and wrote Microbiology of Foods Volume 2: Food Commodities in 1980. This was updated in 1996 (1). Our Microbiological Reference Criteria for Food were published by the Ministry of Health and Version 2 appeared in 1995. The Reference Criteria are expressed in the ICMSF format as a guide to indicate when food can be considered unacceptable or unsafe.

The result is that many food microbiologists and technicians spend a large part of their working day conducting plate counts on foods, with the result that very large numbers of plates must be poured and diluents prepared.

This is particularly so in the dairy industry, though large laboratories such as these may use automation for plating, such as spiral platers and robotic sample diluters, and image analysis for counting. This is, of course, very expensive and involves a lot of plastic that probably cannot be recycled. Against this background, it is a bit disappointing that food borne infections continue unabated in USA, UK and Europe. Ready-to-eat foods, such as leafy greens, have recently shown up with Escherichia coli contamination, while berry fruits have been associated with Hepatitis A infections.

Special Agent – microbiology

Of course, some food microbiologists do lead an interesting life. These are the Special Agents who investigate food contamination, food poisoning and food spoilage. While it might be argued that there is nothing new under the sun. Each case is different – human error, mechanical breakdown, packaging failures and poor equipment design may all figure in the systematic examination, leading to an understanding of what has gone wrong and a suggested solution. Investigation often involves looking closely at the process and interviewing operators. Access to a suitable microbiological testing laboratory is often essential in identifying the problem.

Factory design

Looking back over many years as a consultant microbiologist, I can think of lots of investigations where the explanation was a surprise:

A dried vegetable processing operation in which the product had spikes of contamination. On this occasion, I was fortunate to see the problem immediately. The vegetables passed through a steam blancher which was located under a cold air trunking. Steam condensed on the trunking, which was covered in a thick black tarry layer, and every so often, condensate would fall onto the vegetables being conveyed to the drier. A factory design fault.

Overloading

Staphylococcus aureus contamination of canned product. This was not a low acid food and therefore was not subject to a 12-D process. The immediate suggestion was that the cans were leaking during cooling, sucking in cooling water. However, it was found that the cans were dump loaded into a lidded vessel and hot water was introduced and held for the duration of the process schedule. With a temperature above 75°C for a suitable time, the Staphylococci should have been destroyed. We eventually discovered that the vessel was overloaded and some of the cans were above the water level, so did not receive the scheduled process.

Dangerously slow cooling

In a small pie shop, minced meat for pie filling was cooked on a stove in large pans of about 35 L capacity, which were then put into a chiller to cool. On occasion, the pies spoiled after the growth of Clostridial spores activated by the heating. It was found that the pans of meat took over 48 hours for the centre to cool to about 12°C. The solution was simple – put the filling into shallow trays for cooling.

Damaged food contact surface

Listeria monocytogenes was found in sliced meat. The slicer was a standard design, but was very difficult to clean properly and dried meat residue was found in the transfer mechanism. The slicer was mounted on a stainless steel table, and the whole area was meticulously cleaned. However, the table surface was heavily scratched and two feet-mounting spikes penetrated the stainless steel. Unfortunately, the stainless steel was only a couple of millimetres thick and was laid on Medium Density Fibreboard (MDF). The result was that the MDF got wet every time the table was cleaned and was colonised by L. monocytogenes. These examples show that those working in processing facilities may be essentially blind to the potential failures and a fresh set of eyes with appropriate experience may recognise the problems quickly.

Foodmicrobiologist.007@gmail.com

References

1. ICMSF. (1996) Microorganisms in Foods 6: Microbial Ecology of Food Commodities.

2.Ministry of Health (1995) Food Administration Manual S. 11: Microbiological Criteria

Overview: Consultants

• Technical support with food recalls,

• New product development,

• Key customer quality assurance requirements.

Our satisfaction comes from helping food businesses meet their customer and regulator y 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.

Get in touch now via our website (www.assuredfoodsafety.co.nz) to discuss your requirements.

AsureQuality

AsureQuality has your food assurance needs covered

Assured Food Safety Ltd

Providing practical food safety solutions since 2002

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.

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,

AsureQuality is a leading provider of assurance services to New Zealand’s food and primary production sectors. With over 145 years’ experience and over 1700 dedicated people, they offer a comprehensive range of services - on the farm, in the factory and right through to the supermarket shelves and consumers.

AsureQuality’s Food Laboratories are led by a team of scientists and industry experts who support more than 500 staff at peak capacity. The team understand that speed and accuracy in food testing services can make a huge difference for a food producer, so to support this, their laboratories are open every day of the year, conducting up to 10,000 lab tests per day. AsureQuality also invests significantly in the latest innovations and continual methodology development to stay one step ahead of meeting ever-changing demands for food producers. The laboratory offers around 6,000 different test types, over 250 matrices, and is the market leader in offering new services, including the accredited FT-NIR service; delivering one day confirmations following presumptive outcomes for Listeria, Salmonella and Cronobacter; with technology that delivers market-leading low false-positive rates for rapid microbiology testing. From environmental swabs and raw materials through to finished products, AsureQuality Laboratories offer food testing services covering composition, safety, government, international and customer regulatory requirements.

Complementing the expertise in lab testing, they also offer a wide range of services across the value chain; delivering verification, audit, and inspection services which enable you to meet the most demanding market access requirements: Assurance Marks which help you provide trust and transparency for your consumers and specialist industry training services for your staff delivered by the AsureQuality Academy.

As a New Zealand Government-owned entity, AsureQuality helps deliver trust in New Zealand food, helping producers provide confidence for their consumers, while unlocking and growing the value of our $70+ billion food industry. Visit our website at asurequality.com.

A collection of service providers for the food industry including product development or reformulation, analytical, food safety and auditing providers.

Hill Laboratories – Blenheim

At the Blenheim site, Hill Laboratories mainly serves the wine industry with a suite of testing for every stage in wine production. They specialise in wine export analysis and have a number of other related analyses to meet all major winery testing needs.

Site Manager at Hill Laboratories Blenheim site, Vanessa Burrows, finds Megazyme kits the perfect solution for testing all export wine samples. “The kits are stable and ready to use – they go straight into the instrument with no preparation needed. They also have a decent shelf-life, so there’s no fear of running out. Our supplier, Food Tech Solutions, (FTS) runs an amazing, overnight service which ensures that we are always able to carry out testing when required.”

“We have been buying Megazyme kits from FTS for 15 years. They are the exclusive New Zealand distributor for Megazyme enzymes and wine testing kits and even with the disruption of supply chains due to the pandemic, there was never any problem with supply. We use both autoanalyser and manual kits in our wine testing.”

Hill Laboratories is New Zealand's largest privately owned analytical testing laboratory and have led the way in analytical testing for many years with an extensive range of tests, using the latest technology and methods. As a New Zealand accredited laboratory by International Accreditation New Zealand (IANZ), Hill Laboratories' commitment to quality is tantamount to their overall operating philosophy. Their primary quality standard is ISO/IEC 17025:2017 which incorporates the aspects of ISO 9000 relevant to testing laboratories.

Food Tech Solutions Ltd. was established in 1998 to help satisfy demands within the food industry for testing solutions to support companies in product, plant and site testing and accreditation. Their distribution facility is in Auckland, servicing customers on a national basis.

About Megazyme Kits

Many of the analytical methods distributed by FTS and developed by Megazyme have been validated as official standard methods, recommended by the relevant regulatory bodies and scientific associations following rigorous inter-laboratory evaluations. These stamps of approval confirm that their accurate, reliable, quantitative and easy-to-use test methods meet customers’ exact specifications.

About Megazyme

Megazyme was founded in 1988 in Sydney, Australia and has been based in Bray, Ireland since 1996. Megazyme has always focused on the development of test kits and reagents for use in analytical and research laboratories. The company is recognised as one of the world’s most dynamic and innovative life sciences businesses, winning a number of prestigious awards. The company was acquired by NEOGEN in 2021.

Vanessa Burrows, Blenheim Site Manager using Megazyme kits in wine analysis

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 and John Evans – are food technologists with over 45 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 central Auckland, with their services including regulatory compliance, labelling compliance, shelf life and sensory analysis. They deliver to clients’ briefs on time and on budget while working independently with all reputable food and beverage ingredient suppliers. BFG’s also provides 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 provide technical training via the popular Jumpstart series, run in conjunction with the New Zealand Food Innovation Network

They work with companies of all sizes, from start-ups to multi-nationals 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.

Eurofins Food and Water Testing NZ

www.eurofins.co.nz

Really local. Truly global.

Eurofins Food and Water Testing NZ offers an unmatched scope of independent analytical testing and support services to customers across the food, water, and agricultural industries. Our extensive

laboratory network is spread nationally with facilities in Auckland, Taupo, Hastings, Wellington, Christchurch and Dunedin, offering customers easy access to all our services.

Through our international network, we draw on a portfolio of over 200,000 analytical methods for characterising the safety, identity, purity, composition, authenticity, and origin of food and agricultural products. Our testing services are supported by the highest level of scientific expertise, fast turnaround times, and competitive pricing. Available testing expertise includes microbiology, food nutrition, general chemistry, pesticide residues, potable and process water, environmental, and physical and chemical contaminants.

We believe in listening to, and working closely with, our customers to understand their needs, delivering tailor-made solutions to help them achieve their goals. We offer the dairy, meat, seafood, apiculture, food processing and petfood sectors a unique range of analytical techniques to assure quality and safety standards, and provide solutions to support product development, compliance, and market access.

Our extensive IANZ accreditations in the areas of potable water, sewage and effluent, trade waste and environmental analysis, have enabled us to provide sampling and analytical testing services to councils and other organisations around New Zealand for over 25 years. We offer the full range of drinking water tests for MAV compliance/GV checking.

The Eurofins network of companies in New Zealand has evolved out of local laboratory acquisitions into what it is 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.

Produco

Food Safety & Regulatory Compliance Specialists

Produco provides expert food safety and regulatory compliance services to dairy, food and beverage, honey, horticulture, meat, seafood and transport industries.

They're highly experienced in assessing the regulations that your products require, meeting FSSC22000, BRC, SQF, ISO9001 standards and ensuring compliance to domestic and overseas export regulatory requirements.

Their team of senior technical managers, quality assurance managers,

BFG’s consultants, Wendy Bayliss, left, Jess Chong and Sam Borgfeldt provide a full technical solutions service to the beverage, food and pet food industries

specialist advisors and food technologists are agile, capable project managers that deliver your business-critical projects, fill recruitment gaps, and backfill while staff are on other projects.

Their customers span small operations to large multi-nationals. With consultants based around the country, Produco will visit your site and then work remotely to deliver your project on time, to your requirements.

HACCP Plans | Risk Management Plans | Food Control Plans: Technical services to design new, complete plans for greenfield sites, significant changes to existing RMPs, and to improve existing systems. Training of your staff at completion to lift capability and understand changes.

Auditing: Internal audits, Supplier audits, Food Defence, Vulnerability assessments. Evaluating your facility, suppliers, and systems with guidance to remedy defects or non-conformances to create a step change in your business.

New Product Development (NPD): They take your concept and turn it into a commercialised, store-ready product. reformulation (cost savings), quality improvements (functionality), nutritional development, flavour development, ingredient substitution and ‘Clean Labels’.

Labelling Requirements | Label Translations: Compliance to domestic and export markets. Specialist product category knowledge of Infant Formula, Supplemented Foods, F&B. Chinese (Mandarin) to English translations.

Incident Management | Product Recall: Have a persistent pathogen? Plastic in your product? Highly experienced and skilled at facilitating problem solve workshops to establish root-cause of failures.

Quality Management Systems | Validation: They inspect the outputs of a system/process to ensure it consistently meets your business requirements and customer requirements.

Produco: Comply with us.

Telarc

The Benefits of Certification in the Food Industry

Food safety is a growing concern and impacts both consumers and businesses worldwide. While much of the world’s food supply is safe, high profile cases regularly underline the potential danger of foodborne threats to consumers. Food related diseases affect tens of millions of people and cause billions in healthcare-related and industry costs annually. The globalisation of the food supply and consolidation in the food retail industry have resulted in the demand for an internationally recognised standard of food safety management.

Third party certification means that an independent organisation has reviewed the processes of a company and has independently determined that the company’s systems comply with specific standards and regulatory requirements for food safety and/or quality. Certification against a leading, internationally recognised management scheme

reduces information asymmetries in supply chains, thereby generating a uniformly high and globally understood standard of food processing and production.

Regulatory requirements, including overseas market access, labelling and sound traceability are key areas where we can add our expertise and ensure your business is ready to meet your customer’s demands.

Telarc is New Zealand’s largest auditing body with a strong presence in the beverage industry and a growing market share in food safety management. We conduct audits with expert, experienced auditors who are backed with the resources of an industry-leading company. We are also able to verify your regulatory compliance with recognised verifiers in both the food and wine sectors. We are proactive in our approach; ensuring clients can implement and continually improve their system in accordance with the standard, adding value in every visit.

We can help with your HACCP and ISO 22000 certification requirements, GFSI standards (FSSC 22000, BRCGS), regulatory requirements such as Food Act and WSMP verification, and customer audits such as WSE and SQMS. We can integrate these to your quality, health and safety and environmental standards and also assist with other approvals such as GAP. Check our website at www.telarc.co.nz for further information.

Quality Auditing Specialists

Quality Auditing Specialists Ltd (QAS) offers a range of evaluation and verification services to the 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 and 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.

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 also offer consultancy services through the sister company, Quality Systems Specialists (QSS), that include Integrated Management Systems, Food Safety, HACCP development, training and internal audits. QSS can help you develop appropriate documented systems that will meet the requirements of the Food Act and the associated legislation.

QSS can develop and deliver training packages to suit your company’s needs. Training includes general food safety, HACCP, internal auditing, traceability or any other area where you require assistance. The training can be undertaken via virtual meeting at a central location or alternatively, if you have the facilities available, at your place of business. QSS has developed online webinars focusing on Allergens, Labelling, Managing Traceability, Verification & Corrective Actions and Recalls, Self-Reviews & Self Checks. These can be either one on one or in a team session.

Qualified Packaging Technologists wanted

Nerida Kelton MAIP

It is fair to say that if you were to graduate high school tomorrow in Australia and New Zealand there is no direct career path to become a qualified packaging technologist.

With no undergraduate degrees in packaging technology available through universities many find their way into the industry via an engineering, industrial design or food science degree. Very few people start their working life as a packaging technologist or engineer. The challenge is that Packaging Design and Technology is in fact a science that requires the appropriate higher education and training in the discipline.

The flow-on effect is that even though packaging design is well and truly in the spotlight there is a limited supply of truly qualified packaging technologists and designers in the region. Most of these talented people are already entrenched in a business and are not looking to leave their current role anytime soon.

There is a juxtaposition happening right now in the industry and it is interesting to watch.

On one hand the recent abundance of job advertisements for skilled packaging technologists, often thinly veiled in sustainable or procurement roles, is a clear sign that the industry is in desperate search for the ever-elusive qualified packaging technologist.

On the other hand, the high volume of applications every year for the Australasian Bioplastics Association (ABA) and AIP Scholarship Programme indicates that many people are looking to upskill and to become a qualified packaging technologist. The applicants are often young and newer to the industry, with insufficient income to be able to invest in a Degree in Packaging. They see the scholarship programme

ABA Awards two Scholarships for 2022

The Australasian Bioplastics Association (ABA), in partnership with the Australian Institute of Packaging (AIP), offers an annual Scholarship programme for Australia and New Zealand.

The Scholarship programme enables one eligible candidate to undertake a Diploma in Packaging Technology and a second person the opportunity to undertake a Certificate in Packaging.

The first 2022 ABA Scholarship was awarded to Lea Reynolds AAIP, Commercialisation Manager, Steggall Nutrition, to undertake a Certificate in Packaging.

Through embracing and undertaking further education, she would like to assist in educating others to make more environmentally friendly and sustainable packaging decisions, and more importantly educate her own children who can continue to educate future generations.

For Lea, being awarded this invaluable opportunity means that she can continue to learn and grow as the industry changes and be confident in the information that she has learned to tackle challenges and to make informed decisions.

The second 2022 ABA Scholarship was awarded to Mark Saturnino MAIP, Packaging Specialist, Woolworths, to undertake a Diploma in Packaging Technology.

Mark believes that undertaking the Diploma in Packaging will enable him to truly fill in the knowledge voids and become closer to his professional goals and personal aspirations. Once completing his degree, Mark would like to be seen as an emerging leader in this industry and engage in discussing problems relating to the Elimination of Food Waste and Packaging Waste.

AIP awards President’s Scholarship

The AIP President’s Scholarship has been designed to work in collaboration with the ABA scholarship programme to help one additional person undertake either a Certificate in Packaging or a Diploma in Packaging Technology each year.

Lea Reynolds AAIP, Commercialisation Manager, Steggall Nutrition, was awarded the first 2022 ABA Scholarship to undertake a Certificate in Packaging

Mark Saturnino MAIP, Packaging Specialist, Woolworths, was awarded the second 2022 ABA Scholarship to undertake a Diploma in Packaging Technology

The winner of the 2022 AIP President’s Award is Azadeh Yousefi, Packaging Designer, Production Packaging Innovations, with the decision to offer Azadeh a Diploma in Packaging Technology scholarship.

Having faced many challenges and barriers in her life Azadeh Yousefi came to Australia due to her strong passion to become a part of the packaging industry in which she is qualified to work.. Sadly, the country she came from has a typically male-dominated industry and women do not have the chance to grow in the field they are educated in. Azadeh has started to thrive in her professional career since landing in our country and she represents the future of this industry.

as the answer. The sad reality is that there are not enough scholarships available each year for all of the extremely competent applicants.

So how can the industry work together to fill knowledge gaps and skills shortages? How can we help those already in the industry to become qualified packaging technologists, designers and engineers?

Well, the solutions are available and have been for over forty years. As the peak professional body for packaging training and education in Australasia, the Australian Institute of Packaging (AIP) offers:

• An internationally accredited and globally recognised Diploma in Packaging Technology,

• A Certificate in Packaging,

• Bite-sized modules wrapped up in the Fundamentals in Packaging Technology (FPT) course,

• A Master of Food Packaging & Innovation.

The good news is that currently a large number of students are enrolled

in the Diploma and Certificate degrees and many others working on learning modules from the FPT course.

The bad news is that we need to see more enrolments to ensure that the next generation of packaging technologists have the qualifications to one day step into the hard-to-come-by senior packaging roles. So, this is where you can help. Consider working with the AIP to develop an internal scholarship programme for your packaging team or pay for a Diploma in Packaging Technology or Certificate in Packaging degree for someone who shows promise in this field.

Another way is to offer your support to grow the scholarship programme currently available in Australia and New Zealand so that we can collaboratively enhance the skills within the industry.

The Australasian Bioplastics Association (ABA) recognises the benefit of scholarships, as does the AIP, so please join with us to develop qualified Packaging Technologists, Designers and Engineers so that we can watch them grow into the Packaging Managers of tomorrow.

Whatever happened to… Dr John Sumner?

College of Sciences and Engineering 629833

Introduction

Dr John Sumner taught food microbiology at Massey and Lincoln in the 1970s before moving to head Food Technology at the Royal Melbourne Institute of Technology (RMIT). He was an active member of our institute, chairing the Canterbury Branch and serving as national Vice-President in 1977-78. He also chaired the organising committee for the Institute’s “Nutritech ’78” Conference at Lincoln – a joint conference with the Nutrition Society and the Dietitians Association. He became a Fellow in 1979.

Recently John was awarded the degree of Doctor of Science (DSc) by the University of Tasmania, his Thesis: Microbiological Risk Assessment (MRA) of Meat and Seafoods. In this article he takes us through aspects of a long career, which continues today. He apologises in advance for overuse of the vertical pronoun.

From the start

My career began at ICI (Imperial Chemical Industries) where we laboratory assistants were granted one day off each week to study for an external London degree. After graduating I hankered after an academic career and in 1965 I applied for a research fellowship at Keele University. As I waited for my interview I read a magazine article about bacteria that grew at 70°C. I was asked what I’d study – if I got the job that is. I said I was interested in microbial growth at high temperatures (something I’d only just stumbled across). The thermophilic Mucor and Rhizopus species from warm coal spoil tips, cooling towers and selfincubating hay bales grew well around 50°C with maxima up to 60°C. I worked on their nutrition and later, on the lipid composition of their membranes.

It was almost a rite of passage in the 1960s to do post-doctoral research in North America and I landed a Teaching Fellowship in the Department of Food Science at the University of Alberta in Edmonton. Unfortunately, my boss left on sabbatical soon after my arrival and I was handed his lectures and graduate students, but not any lecture notes – struggle street!

The New Zealand leg of the journey

As the end of my contract loomed I got lucky. The department’s food engineer, New Zealander Gordon Packer, put in a good word for a position in Biotechnology at Massey. I arrived in February 1971, just in time for the academic year, to be told that I would also be teaching Food Tech students as John McDougall was on sabbatical; no notes –struggle street revisited! How I envied my young colleagues, Gordon Robertson and Malcolm Reeves – products of the Massey system and returning after a stint in industry with their acts well and truly together. Fortunately, Sam Oldfield (meat), Robin Fenwick (dairy) and Neil

18 October 2022

Dr John Sumner 2 Hayley Court Deviot TAS 7275 (sent by email)

Dear John

AWARD OF DOCTOR OF SCIENCE

I wish to advise that your thesis submitted in fulfilment of the award of Doctor of Science at the University of Tasmania has been examined. The DSc Committee of the College of Sciences and Engineering has unanimously approved the award of the degree.

On behalf of the College and the University, I would like to congratulate you on receiving this prestigious award.

Details concerning graduation will be sent to you from the Graduation Office, in due course.

Sincerely, (on behalf of) Prof Jim Reid Chair of the DSc Committee

University of Tasmania Sciences & Engineering (CoSE) Private Bag 9 Hobart, Tasmania7001, Australia

T +61 3 6226 2125 (if calling from overseas)

U.Connect@utas.edu.au www.utas.edu.au/science-engineeringtechnology ABN 30 764 374 782 / CRICOS 00586B

Even aged 82, Dr John Sumner is still researching and submitting, as evidenced in this letter.

Boyd (seafood) took me under their wing and helped me learn about processing and how microbiology fitted in. The NZ Fishing Industry Board funded R&D at Massey, the centrepiece being a huge caravan fitted out as a laboratory, which Neil towed all over both islands, running workshops and doing product and environmental micro. Those were the days of glass Petri dishes and pipettes and media that required autoclaving – nowadays with Petrifilm, prepared diluents and sterile, single use pipettes I’m up and running on site in minutes.

When I moved to Lincoln College, Ron Hooker was a big influence, taking me to one side and informing me of his decision that I would be Chairman of the Canterbury branch: that speakers at meetings would be limited to 30 minutes (including questions) and that there must always be ample “afters”. When I arranged an AGM in the tasting room at the brewery, with attendees allocated to one of the many spigots, Ron beamed approvingly.

The Canterbury branch organised our national conference, a big joint affair “Nutritech ‘78”, with more than 150 food techs, nutritionists and dietitians gathering at Lincoln. The Hooker Dictum reached its zenith in the form of a wine tasting led by Prof Don Beavan who said we’d do this professionally with a fresh glass for every wine. “How many wines and how many people can you take?” I asked. “Five reds, five whites, fresh bread for palate cleansing and a maximum of 50 people” was

John Sumner as his Massey students knew him in the 1970s

the reply. In the end more than 120 signed up and a great organising committee ran it like clockwork.

New Zealand and beyond

After New Zealand, at RMIT and Victoria University in Australia and at universities in Turkey, The Philippines and Singapore, I gradually built a background in process hygiene, which led to a consulting practice with food companies, Australian governments and international organisations including the United Nations Food and Agriculture Organisation (FAO), World Health Organisation (WHO) as clients.

The advent of QA

As a food microbiologist I’ve seen three key developments over the past half century: the Hazard Analysis Critical Control Point (HACCP) concept, Quality Assurance (QA) and Predictive Microbiology. Florian Majorack (US FDA) spoke on HACCP at our NZIFST 1979 conference in Auckland. I was very impressed with the concept, and while chatting afterwards he kindly gave me his overhead projector slides. I immediately introduced HACCP into my teaching at RMIT and into QA plans for various industry sectors, aided by Malcolm Reeves’ Massey notes.

QA became de rigueur in the 1980s, when all manner of quality ideas flourished, as did “quality gurus”. The Economist magazine rated them and Peter Drucker, who received the highest score, thanked the Economist for his rating gently advising that they were called gurus only because “charlatan” was difficult to spell.

Predictive microbiology and risk analysis

In New Zealand, my introduction to Predictive Microbiology came in 1971 when a fourth-year food tech student, Peter Nixon, built a TEFIMUPOT machine (Temperature Function Integration and Multipoint Telemeter).

HACCP, QA, and Predictive Micro all came together for me when I found myself part of the Codex Joint Expert Microbiological Risk Assessment (JEMRA) on the Vibrios in Seafoods team. At our first meeting we decided on main topics for V. cholerae, V. vulnificus and V. parahaemolyticus. At our second meeting we were presented with risk estimates by the USA members for V. parahaemolyticus in Australia and New Zealand of hundreds of cases per annum, with numerous

deaths. I disagreed, knowing of less than 10 documented cases over the past quarter of a century in Australia and, similarly, not many in New Zealand, only to hear a sentence I was to hear often: “But our modelling shows ….” I canvassed the organisers for additional help and by the next meeting we had Dorothy-Jean McCoubrey (then NZ MAF) and Tom McMeekin (UTas) on the team; things looked up thereafter and the final estimates aligned with documented cases. We also managed to make use of a food safety predictor tool, Risk Ranger, designed by Tom Ross of University of Tasmania (mainly) and me.

The three large Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) reviews we published are probably my most cited but the most widely read paper has a distinct New Zealand flavour. “Are cricket umpires biased?” in New Scientist (1980) was spawned by some terrible decisions against the Black Caps in the Boxing Day Test in Melbourne in 1979. Home country bias was strong in India and Pakistan, neutral in Australia and England, and actually favoured the visiting team in New Zealand. Make of that what you may.

Regarding the newly conferred DSc, it is gratifying to receive further recognition of my activities in the microbiology world, and continue harvesting and pressing grapes in Tasmania, back of beyond!

References

Bowers, J., Dalsgaard, A., DePaola, A., Karunasagar, I., McMeekin, T., Nishibuchi, M., Osaka, K., Sumner, J. & Waldehaug, M. (2005) Risk assessment of Vibrio vulnificus in raw oysters. FAO/WHO Microbiological risk assessment series 8.

Bowers, J., et al. (2005). Risk assessment of choleragenic Vibrio cholerae O1 & O139 in warm-water shrimp in international trade. FAO/ WHO Microbiological risk assessment series 9.

Bowers, J., et al. (2011). Risk assessment of Vibrio parahaemolyticus in seafood. FAO/WHO Microbiological risk assessment series 16. Ross, T. & Sumner, J. (2002). A simple, spreadsheet-based, food safety risk assessment tool. International Journal of Food Microbiology, 77:39-53.

Sumner, J. & Ross, T. (2002). A semi-quantitative seafood safety risk assessment. International Journal of Food Microbiology, 77:55-59.

Sumner, J. & Mobley, M. (1981) Are cricket umpires biased? New Scientist, 91:29-31.

A “now” photograph, John Sumer, centre front, takes a break from harvesting grapes on his one hectare pinot noir vineyard on the Tamar River in Tasmania

Dairy processing training success

Supplied by Primary ITO

Company tackles skills shortage with training partnership

Auckland goat milk product company NIG Nutritionals has substantially increased productivity and staff retention in its manufacturing plants by partnering with Primary ITO to give staff opportunities to gain recognised qualifications.

This year more than 30 of the 80 staff in the manufacturing teams of its two processing and packing plants have begun studying towards national qualifications while working on the job, with the first learners graduating in the middle of the year.

General Manager of Manufacturing, John Beeby, says that within the first month of team members starting their study, both plants recorded big increases in productivity and performance.

The larger of the two packing operations, Packing Plants 1 and 2 at Paerata, met its attainment goal week on week for the first time in three years, while the Avondale plant was continually breaking its daily canning record.

Since then, the plants have hit record attainment quantities – exceeding the planned quantities produced – increased throughput, significantly reduced absenteeism and improved health and safety practices.

John Beeby says the dairy processing apprenticeship programme and continuous improvement aspect of the Level 4 New Zealand Certificate are key contributors to these improvements.

"The course material and assessments direct learners to give evidence with the use of company systems. Through this, our health and safety reporting has increased. The opportunity to improve our safety has been very valuable and now we can see an underlying culture forming around health and safety.”

Study programme attracts permanent staff

The biggest change for the company, though, is that it has turned around its reliance on temporary staff and is attracting permanent staff, against the tide of the current skills shortage.

In 2021 an analysis of NIG Nutritionals' processes for recruitment and retention identified that culture and performance were lacking because it was unable to retain staff and was dependent on temps.

There was room for improvement in the areas of staff engagement, cost, quality and safety. Further analysis found the company was losing staff to its competitors who viewed NIG Nutritionals as a good training ground.

To address the challenges, management developed a staff retention and engagement strategy which included the opportunity for training and qualifications.

Led by John Beeby and Continuous Improvement Manager Tommy Dong, the strategy also included wage increases and introduced pay banding for skill levels.

By February 2022 the strategy was being implemented and a

Benefits of training

NIG has experienced significant benefits by enrolling staff in Primary ITO training programmes, including:

• Increases in productivity, staff retention and performance

• Continually breaking daily canning records

• Increased throughput

• Significantly reduced absenteeism

• Improved health and safety practices

collaboration with Primary ITO as a strategic partner was underway to offer apprenticeships to staff.

Programmes on offer were the New Zealand Certificates in Dairy Processing Levels 3 and 4, and the New Zealand Certificates in Distribution Level 3 or 4, with the first learners enrolled in March.

The company also began offering the New Zealand Apprenticeship in Dairy Processing in its recruitment and John Beeby says the effect was an increase in the number of permanent staff being hired, allowing the company to reduce temporary staff numbers.

New pay scale incentivises learners

Offering existing staff and new recruits the opportunity to study has stabilised the company’s workforce and helped it to address a skills shortage in the sector, says NIG Nutritionals People and Capability Manager Lisa Thomson.

The company needed to stop relying on hiring in new staff to fill roles. “The available people are just not there anymore. We realised we could support the people we have and promote them from within.

“We have a great team, and we want to see their long-term careers with us. Providing study opportunities and support was a way of giving the team certainty with a career path.”

The strategy is to strengthen, upskill and promote existing talent. “It builds their skills for their future careers and it helps our businesses be future-ready as well.”

The initiative has been a very positive journey for both the business and staff, with improved engagement, teamwork and motivation, she says. The new pay scale and ongoing support for learners has incentivised and aided learners to complete their study. Lisa says this is a key part of the programme’s success along with good support from Primary ITO and company management.

Alongside the apprenticeships and qualifications, NIG Nutritionals has introduced a paid study day which occurs once a month for the learners. The sessions are led by John and Tommy, who support learners to complete the work.

Lacretia Ray –Can Filling Lead, left and Nicole Beeby – Packing Plant Supervisor, right, have both benefited from the training programmes

Case Studies

Nicole Beeby – Packing Plant Supervisor – Qualified Dairy Processing Apprentice

Supervisor Nicole Beeby had only recently joined NIG Nutritionals as a can packing plant lead when she was offered the opportunity to become the first learner to sign on to the apprenticeship programme.

Within three months she was promoted to a supervisor role at the company’s Paerata operation, Packing Plant 1, where she supervises 16 staff.

Nicole says she is thankful for the opportunity NIG Nutritionals provided and the ongoing support from management, which is helping her to learn and grow in the supervisor role.

More than 30 staff have since signed on to the programme. Nicole commends the company for giving staff the opportunity to learn and gain qualifications, and also for introducing monthly study days supported by management.

“It is a real learning environment as a team that has been really inspiring. We all benefit from those days and it is prompting others to think about also taking the opportunity.”

Nicole says the programme has created a more positive atmosphere within the work site. “Those that are finished or ahead of others are now supporting and encouraging others starting out on this journey.”

Nicole devoted evenings and weekends to complete her Level 3 and 4 Certificates in Dairy Processing.

She is delighted that several members of her team have now started on the apprenticeship programme. “This builds their skills and

Primary ITO Training Adviser, Kelly Tobin, says NIG Nutritionals' commitment to the programme has made a real difference for its learners. “A big part of assessments is having someone to verify and assess that a learner has done the work, and the company has put in time and effort here to see its staff complete.”

Improved team spirit

Learners gain an understanding of other areas and roles in the company and gain a deeper knowledge of their role and how it fits in with the overall goals and outputs.

“They learn why they need to do their work a certain way, and how and why this contributes to the bigger picture in the company.”

confidence and is an asset for your CV, so it also opens opportunities for them in the future.”

Lacretia Ray – Can Filling Lead – Completed New Zealand Certificate in Dairy Processing Level 3

Lacretia Ray was hesitant when her manager offered her the opportunity to start the New Zealand Apprenticeship in Dairy Processing (which includes Level 3 and 4 certificates).

“I could see the benefit in completing it, but I hadn’t studied for 35 years, since I left school. I would need to learn how to study again.” Lacretia discussed the opportunity with her family who were supportive. “My kids said go for it, so I decided to give it a go.”

She devoted her weekends to completing the New Zealand Certificate in Dairy Processing Level 3 and has since started the Level 4 programme.

“The good thing was that there are learning books with the assessments, so I had something to reference the learning on. Once I got going the learning just happened and kept flowing.”

Lacretia says she appreciates the company’s support with study days, and she is loving learning new skills and about other parts of the manufacturing operation.

And she has noticed a new enthusiasm among the team. “We have some brilliant days and weeks where we feel satisfied that we’ve achieved attainments and done really well. You go home after a great day and are eager to come back to work again.”

Lacretia says she’s pleased she has extended her knowledge and can now fill in for others if needed and is enjoying continuing to learn. “It has been a huge achievement for me, and I have enjoyed it. You don’t know where you can go from here.”

Lisa says staff learning on the job has created more connection between areas and teams, with the first learners passing their new knowledge on to those who are yet to join up.

Typically, learners will take 12 to 18 months to complete a level 3 or 4 Certificate. With good support, additional effort by learners, and incentives, some NIG Nutritionals staff have been able to complete these certificates sooner.

For more information visit www.primaryito.ac.nz or get in touch with your local Primary ITO Training Adviser on 0800 20 80 20. Primary ITO is now part of Te Pūkenga – the New Zealand Institute of Skills and Technology.

NZFSSRC Forum

Predicting the food safety future – an approximate science

Back from the future

The future is another country, speaking another language. We don’t even have the language for the future, because most things do not yet exist.

Imagine going back to visit colleagues in December 1999 to prime them for the changes ahead. You are asked to present at a food safety futures forum at Massey University. How can you possibly get across the impact of the mobile phone revolution and the flavour of the posttruth world? The audience sit open-mouthed, confused and sceptical at the same time. You change tack and assure them that food is still pretty much the same, that there's more of it, and fewer people in the world are hungry. Despite a rise in veganism, the middle classes in China and India are growing enormously and have an appetite for our meat, seafood and dairy. The same old pathogens are still around but DNA technologies, now affordable, are helping manage them.

They roll their eyes at the range of plant milks. They completely dismiss the idea of cellular agriculture. The rules of this time travel game mean that you can’t warn them about imminent natural or man-made disasters – the killer heatwaves, floods, fires, earthquakes, tsunamis, terrorist attacks, and wars. So you can’t tell them about the pandemic either – instead you give covert warnings about the fragility of just-intime supply lines, dependence on transient labour, and putting all their eggs in one export basket. Your pause for effect meets blank stares. You ask them to think about what would happen to their businesses if the border closed. They frown at this science-fictional notion and start losing interest. The lunch trolley arrives – just in time. You note that there are no vegetarian or vegan alternatives with post-it note labels. They avoid you.

Looking for the future

The NZ Food Safety Science & Research Centre held a futures forum on 8 September, attended by food safety leaders from industry, science and government. The programme consisted of a series of presentations in the morning, and workshops in the afternoon for industry sectors,

Ken Olsen, President, Chairman and Founder of Digital Equipment Corporation (1977)

followed by a draw-down of what it all meant – potentially – for the Centre and its research agenda.

There was no well-informed prophet returning from the world in 2050, and the first presenter, futurist Melissa Clark-Reynolds, acknowledged that ‘futurology’ is all pretty hairy guesswork, and that the crystal ball is scratched and opaque from about 18 months out. To underline the point she quoted sweeping predictions by various illustrious commentators from the past, all since proven amusingly wrong. It seems the more ‘expert’ a person is on a subject, the less able they are to predict its future development. Random members of the public do better, according to The Wisdom of Crowds by James Surowiecki. Despite the upfront caveats, attendees were enthralled by Melissa’s taster of things to come, based on hints and signals already in the market. Their attentiveness suggested that many of these were new to people, or they had not picked them as powerful trends. For example, she noted the burgeoning of online subscription models, citing My Food Bag and Nespresso as good examples. From your desk, you buy a year’s worth of those coffee capsules for Mother’s Day, then feel obliged to keep buying year on year – by this time your mother has a serious caffeine addiction. That’s the same marketing psychology that caused National Geographic pile-ups in bookshelves and garages. You don’t want to cut off the supply.

Food is becoming a very popular gift. The rise of online pre-ordering takes a lot of the financial risk and waste out of production. You produce only what you know you can sell. Trouble is, direct ordering of food products has the potential to throw up novel food safety challenges that will need to be addressed.

The trend to people working from home, for at least part of the

This article has been written exclusively for Food NZ by the NZ Food Safety Science & Research Centre, by director Dr Libby Harrison and science writer Glenda Lewis

Melissa Clark-Reynolds, Craig Billington and Helen Darling each made engaging and thought-provoking presentations at the NZ Food Safety Science & Research Centre futures forum on 8 September

There is no reason for any individual to have a computer in his home.

week, is here to stay, because it has clear productivity and cost saving advantages for employers, and obvious benefits for working parents and long-range commuters. This dramatic change has consequences for food purchasing and dietary habits.

Hard to come to terms with is the production of exact copies of human breast milk. That’s here and now, too. Think of the possible implications of that.

A minor but interesting new trend is the proliferation overseas of CBD (cannabidiol is the medicinal, but not intoxicating, component of cannabis) drinks and food.

Although only a small percentage of the population are fully-committed vegans, many more people are buying vegan products to reduce the amount of meat they are consuming.

Younger people, Melissa bets, will spurn, indeed be revolted by, some of the foods older generations eat now – just as baby boomers swap horror stories about the tripe, junket and lambs tongues they were forced to eat as children. Tastes change. Barbecue flavoured insect crisps? Yum!

Precision agriculture will be the big game changer. We’ll get used to the idea and future generations will find it hard to believe that we slaughtered and ate lambs and piglets on an industrial scale. Probably. Maybe. But where will the cellular feedstock come from and when will it become affordable?

Vertical farming is bound to take off. Greens, tomatoes and berries will be produced on the doorsteps of urban dwellers – not hundreds of miles away – saving land, water, and pesticides, as well as fuel. Sending mesclun from the water-poor West Coast of America to New York will soon seem insane.

A reduction in land required for conventional agriculture might mitigate

Dr Dionysus Larder, Professor of Natural Philosophy and Astronomy, University College London (1800)

the problem of humans encroaching wild animal habitats, creating highways for disease and future pandemics. The COVID-19 pandemic, Melissa concludes, was a food safety failure.

Harvesting big data for trends

The following presenter, Helen Darling of Sumfood Ltd, looks at big data to discern patterns and trends in food issues. Despite our remarkable progress in feeding the world, the food system is stretched and stressed, she said, with a tenth undernourished and a quarter overweight. There are huge bottlenecks – the Ukraine war is preventing shipments of grain to countries desperate for it, while there are reports of China hoarding large amounts of grain and holding huge strategic reserves of other products, and the recent Pakistan flood has impacted food transportation in that region.

Helen says food safety and security cannot be separated. She defines food security as access to safe, nutritious, affordable food. Despite significant investment in systems to protect food supplies, a sizeable proportion of global food production continues to be contaminated, adulterated, or otherwise wasted.

Food fraud is costing billions every year. Then there’s the cost of cyberattacks on companies which are only likely to increase unless

Vertical farming is bound to take off. Greens, tomatoes and berries will be produced on the doorsteps of urban dwellers (Melissa Clark-Reynolds)

Rail travel at high speed is not possible, because the passengers, unable to breathe, would die of asphyxia.

managers get smart fast and invest more in IT security. An attack on the JBS meat processing company stopped the works in Australia, Canada and the US. They paid a US$11m ransom.

COVID-19, Helen said, has taught us a lot about supply line vulnerabilities. In Iowa, more than half a million pigs had to be euthanized and destroyed when labour shortages due to COVID infection among workers forced the closure of processing plants.

Closer to home, warming seas killed over a thousand tonnes of salmon in Marlborough. The proverbial canary down the coal mine.

Helen says that innovation is happening in garages and home offices these days, not so much inside the big companies. They buy the IP once developed. She says resilience and sustainability will be the key investment criteria now.

“We need leadership, and the power is in this room,” was her final, stirring exhortation.

Small things with huge impacts

Following on from Helen’s space station view of the global situation, Craig Billington of ESR took a microscopic view of the future. Craig is a molecular microbiologist with 20 years’ experience in researching food and water risks. We take safety for granted, he says, but floods can be pathogen super-spreaders as the Havelock North Campylobacter outbreak showed.

He echoed the warning about inevitable future pandemics due to our proximity to wildlife habitats. The next one could be foodborne and/or transmitted by agricultural animals. He pointed out that there are coronaviruses affecting pigs, chickens and cattle, and with recombination these could make the leap to human hosts.

There was a sharp rise in antibiotic-resistant organisms during the pandemic when scientific attention necessarily shifted from mitigating the significant risk they pose to beating COVID-19. Regardless of how good our own antibiotic management practices are, we are open to international travel and trade from countries with poor stewardship. He warned delegates to keep their eye on antimicrobial resistance in the Gram-negative bacteria (these have an extra cell membrane making them harder to kill) – namely, Salmonella, E.coli, Campylobacter, Pseudomonas – which can form persistent biofilms in processing facilities.

The switch from petrochemical fertilisers to biological sources may come with increased pathogen risks. Compost can harbour allergens, spores, pathogenic bacteria, and toxic breakdown products. Plant growth-promoting microbes (PGPs) can also be applied directly onto plants – they help nutrient uptake just like bacteria in the human gut. But some of these PGPs are also opportunistic human pathogens and if the plants internalise these bacteria, such as Pseudomonas, and the plant is eaten uncooked, then people may be at risk, particularly those with compromised immunity. Such risks are compounded as the population ages and becomes more susceptible to disease.

Greater crop and animal densities will also increase microbial risks. Biowastes will be more geographically concentrated and these condensed food growing areas will attract more pests such as birds, which are disease vectors without borders.

Dr Clifford Stoll, Newsweek article entitled “The Internet? Bah!” (1995)

If only export distribution was as direct as the bird flies. Continuing difficulties with air transport and shipping will result in increased spoilage. Our fruit does not like waiting on the vine, long sea voyages, or sitting around in warm ports.

The shift to new materials for more sustainable food packaging options may compromise temperature control and be more liable to leakage. Novel foods with modified textures could provide new safe harbours for pathogens. Nutrient dense foods may also nourish large populations of microorganisms.

It is estimated that 95% of microorganisms cannot be cultured, so the advent of metagenomics is a giant leap forward to unlocking our understanding of the microbial flora of foods and agricultural systems. Instead of concentrating on individual pathogens, the focus will be on analysing collective samples to identify any genes for allergens, toxicity, etc. Further, as the newly available detection technologies are relatively low-cost, give almost instant results and are easy to use, consumers may start to routinely test the foods they buy, leading to a mini-revolution in food safety practice. “Low cost analytical tools and open databases democratise independent assessment,” says Craig.

He worries (his job is to worry) that large-scale precision fermentation could also be vulnerable to growth of pathogens at the same time –huge quantities of them. In the short to medium term, Craig thinks insect protein is a more viable alternative protein source. “They can be grown on food waste, and the whole process is low-tech, whereas the cellular medium for precision fermentation is complex, difficult to make from non-animal sources, and the process is very high-tech. We’ll see. But we do need to be wary of unintended consequences,” says Craig.

But wait – there’s more!

The audience were also provoked and entertained by presentations from Sarah Nelson (ESR) on climate change and food safety, and Mark Gahegan (UoA) on artificial intelligence and robotics. The presentations and a summary of discussions and deliberations of the participants are at https://www.nzfssrc.org.nz/news/see-presentations-and-reportfrom-centre-futures-forum/#/

Director of the NZ Food Safety Science & Research Centre, Dr Libby Harrison, says the day fully met her expectations. “We invited speakers from outside our usual orbit, and they did not disappoint. We will likely make this a regular event. Delegates clearly indicated they want more. It gave us at the Centre a lot to think about. What is our wider role in food security? We have helped companies learn how to use whole genome sequencing. Do we play the same training role with data management and metagenomics, which is the next phase in the DNA revolution? The survey of potential risks from such a multiplicity of sources showed just how much work we have in front of us. Food safety science must not lag behind these momentous changes.”

The truth is, no online database will replace your daily newspaper.

Food authenticity, adulteration and fraud – Part2

Methods for prevention

Tamara Coory and Steve Flint (Massey University)

This is the second of two articles looking at the problem of food authenticity, adulteration and fraud and focuses on methods to ensure authenticity and prevent food fraud.

The Global Food Safety Initiative implemented vulnerability assessment critical control point procedures (VACCP) in 2018, raising the food industry’s awareness of food fraud. Quick response codes on packaging can allow consumers to confirm the authenticity of product. Analytical detection technologies are available but they are costly, and often require a well-equipped laboratory. As technology advances, smaller hand-held devices which can be taken into the field are being developed. These, together with stringent food fraud legislation, will help in the fight against food fraud.

Introduction

Prevention of fraud saves money and potentially protects consumers’ health (FAO, 2021).

Governments have a role to play in ensuring that food is authentic and not fraudulent. Findings from the food fraud report for 2020-2021 by the government of Canada are shown in Figure 1.

Although prevention is preferred, authenticity test methods which are validated and have comparison programmes to ensure consistent

results are also necessary. There is an urgent need to determine the most efficient authenticity method for each food type and put in place surveillance to try and catch and deter fraudsters (Smith et al., 2021). Work also needs to be completed on making test methods cheaper and user friendly (Smith et al., 2021).

Prevention

Robson et al. (2021), state that 29 in the fight against food fraud, prevention and mitigation measures should be developed which are specific to each food sector’s supply chain management procedures. By developing this guidance documentation, including recommended analytical test methods, ambiguity will be removed and focus on food fraud risk can be achieved (Robson et al., 2021).

Vulnerability assessment and mitigation plan

Both public and private food safety schemes have recognised the importance of including food fraud (FAO, 2021). The requirement for completion of a vulnerability assessment and the implementation of a control plan (FAO, 2021) has been activated. The “Vulnerability Analysis Critical Control Points” (VACCP) principles were created for businesses to document the identified concerns and mitigations put in place (FAO, 2021).

The Global Food Safety Initiative implemented VACCP in 2018. Before this many food manufacturers did not analyse their risk from food fraud. Around this time, training providers also started running courses for both VACCP and TACCP to increase awareness and understanding of the issue.

Supply Safe Affordable Food Everywhere (SSAFE) produced a free tool for completing a “food fraud vulnerability assessment.”

Vulnerability assessments will not necessarily identify all potential food fraud possibilities, however by completing assessments, companies may identify areas of vulnerability not previously recognised, and therefore allow mitigation steps to be put in place (SSAFE, 2015).

Vulnerability assessments should be completed by the companies’ food safety teams, made up of representatives from each area of the business (SSAFE, 2015). The team should review the vulnerability assessments at a minimum of annually or following learning of a food fraud incident relating to the industry. Companies should view vulnerability assessments as living documents as vulnerabilities are always changing (Smith et al., 2021).

Carrying out VACCP analysis can be challenging for small food manufacturers and distributors around the globe who do not have the

Figure 1. Results of the 2020-2021 food fraud annual report (Government of Canada, 2022)

resources to carry out this analysis and also constantly scan the horizon for potential issues relating to them. This could potentially make them more vulnerable to food fraud.

VACCP is one of three parts of the food safety management system, as seen in Figure 2.

Completing a vulnerability assessment and putting in place a mitigation plan is seen as the first step a company can take against food fraud (Smith et al., 2021).

Companies which have thorough mitigation plans, including analytical testing to confirm raw material authenticity, are more likely to deter fraudsters or catch fraudulent goods before they enter the manufacturing facility (Lees & Reimann, 2021).

Quick response codes

QR codes have been developed which have an embedded tracer known as the ‘ProtectCode’ (Smith et al., 2021). This tracer allows the product to be traced throughout the supply chain (Smith et al., 2021). Customers can then scan the code to confirm a product’s authenticity (Smith et al., 2021).

Horizon Scanning

Horizon scanning tools are beneficial for food fraud mitigation. This technique involves looking for threats and opportunities which may lead to food fraud and analysing them (Food Fraud Advisors, 2019) and is used for medium to long term issues (Food Fraud Advisors, 2019).

Free databases such as the EU Rapid Alert System for Food and Feed (RASSF) can be used to keep up to date with recent issues (Brooks et al., 2021). There are also paid databases such as HorizonScan and Decernis. HorizonScan provides regular updates on emerging issues relating to food. The Decernis Food Fraud database has records of food fraud as well as information on different tests which can be carried out for different products (Robson et al., 2021).

Constant monitoring is required with horizon scanning as threats are constantly changing and evolving (Food Fraud Advisors, 2019). Food safety professionals are often very busy, therefore signing-up to updates is beneficial and doesn’t rely on remembering to regularly look for emerging issues which may lead to food fraud (Food Fraud Advisors, 2019).

Traceability

Traceability is important in the fight against food fraud (Smith et al., 2021). Products should be traceable from raw ingredient processing, through production and to market, either export or retail (Smith et al., 2021).

Tracing products from end-to-end is expensive (Smith et al., 2021). However, traceability is being pushed by consumers and assists in risk mitigation (Smith et al., 2021).

Implementation of end-to-end traceability in the food sector is challenging, as many small and medium size businesses cannot afford traceability software. This raises concern as their products are untraceable and may be used not only on their own, but also in the manufacture of many larger business’s products (Smith et al., 2021).

Fraud is more likely in developing countries which have less access to technology and potentially less regulation, where traceability is more difficult to achieve (Smith et al., 2021).

Figure 2. The three components of food safety management

QR codes have been developed which have an embedded tracer known as the ‘ProtectCode’ (Smith et al., 2021). This tracer allows the product to be traced throughout the supply chain so customers can confirm a product’s authenticity (Smith et al., 2021)

Block Number Created Smart Contract Triggers New Input Input from the Previous Block

Block 1

When the raw food material delivered to the manufacturer

Temperature 1 Volume Time and Date Origin

Block 2

Block 3

Block 4

Block 5

Block 6

When food is picked up by a distribution company Temperature 2 Retailer Order Volume Time and Date

When loaded into a distribution center Temperature 3 Logistics Order Retailer Order Time and Date

When transferred from the distribution center to delivery truck

Temperature 4 RetaiI Order Logistics Order Time and Date

When Loaded to the retailer Temperature 5 RetaiI Order Logistics Order Time and Date

When picked up by consumer Temperature 6

RetaiI Order Logistics Order Time and Date

Blockchain

An example of traceability technology is Blockchain which allows the creation of an unchangeable, tracked history of a product from creation through to sale (FAO, 2021). Blockchain has been a topic of discussion for a while now, without a huge uptake. It is likely that cost is the most prohibitive factor (Figure 4).

Examples of how Blockchain and IoT technology work together, gathering data such as temperature and time along the supply chain can be seen in Table 1.

Food fraud detection technologies

Detecting food fraud is a forever evolving battle (FAO, 2021). Fraudsters are always finding new, innovative ways to commit food fraud: driven to make more money without worrying about consumer health (FAO, 2021).

Figure 4. Blockchain traceability (DreamzIoT, 2018)

Table 1. Explanation of the steps in blockchain data collection (after DreamzIoT, 2018)

Advancements in technology have made testing cheaper and produced portable field-based testing capabilities (FAO, 2021). The functionality of these technologies relies on the availability of a reference database (FAO, 2021). Data must be screened before entry, as poor data would not help in the detection of fraud (FAO, 2021).

Such a database would have a significant cost, this cost could spark debate of who should pay for the database and who owns it and who should be allowed access.

The nature of food is complex, therefore so far there is no one technique fits all approach for detecting fraud in varying food types (Brooks et al., 2021). As with types of food fraud the techniques to detect fraud are constantly changing, therefore it is challenging to ensure methods are validated and verified and ready to be used as quickly as possible (Brooks et al., 2021).

The Association of Official Agricultural Chemists International (AOAC) recognised the importance of creating international authenticity

Molecular Techniques

Chromatographic Techniques

testing standards and created the Food Authenticity and Food Fraud Programme (FAF) (Smith et al., 2021). The FAF are identifying both targeted and non-targeted approaches and will develop reference methods (Smith et al., 2021).

Molecular techniques

1. DNA testing

DNA testing can be both a targeted and a non-targeted approach for food fraud detection (Smith et al., 2021). The targeted approach requires reference samples, whereas the non-targeted approach relies on a database (Smith et al., 2021).

Non targeted methods can provide an overall picture which can potentially lead to earlier detection of food fraud (Lees & Reimann, 2021).

2. PCR testing

DNA testing using PCR analysis is becoming more common due to its decreasing cost and increasing convenience, it can authenticate foods due to DNA natural variations (Smith et al., 2021).

Isotopic Techniques

Elemental Techniques

Sensory Techniques

Immunological Techniques

Vibrational and Fluorescence Spectroscopy Nuclear Magnetic Resonance Mass Spectrometry Techniques

Figure 6. The process for DNA barcoding

Figure5. (above) Methods for detecting food fraud (modified Brooks et al., 2021)

2. DNA barcoding

DNA barcoding for the testing of food authenticity is also becoming more common (Smith et al., 2021). Databases such as the “Barcode of Life Data System” (BOLD) are used for this approach (Smith et al., 2021). The BOLD database is a public database, into which barcodes for species have been entered over the past few years (Böhme et al., 2019). Figure 6. shows the process for DNA barcoding.

If a food is made up of more than one species, for example fish cakes, conventional DNA barcoding cannot be used (Smith et al., 2021). The level of processing the food has been subjected to can also prevent the use of DNA barcoding in determining authenticity (Smith et al., 2021).

3. Next generation sequencing (NGS)

NGS can be used on both mixed species and processed foods (Smith et al., 2021). If sufficient DNA can be extracted then the shotgun approach, which is also known as metagenomics or meta-barcoding, can be used (Smith et al., 2021). NGS is capable of producing results determining contamination even when present at

low levels (Smith et al., 2021). NGS has a greater throughput, is faster and provides results in real time (Böhme et al., 2019).

NGS is testing is currently costly and requires expensive equipment however this cost is declining rapidly, making it more affordable to more companies (Smith et al., 2021). For example, Oxford Nanapore Technologies has developed the MinION sequencer, a handheld device costing less than $1000 and producing data in minutes (Smith et al., 2021).

It is thought that the use of genetic techniques is likely to continue to increase as the demand to authenticate food increases (Smith et al., 2021). For example, NGS of raw materials identified by companies’ VACCP as being high risk is likely to increase over the coming years as the technology becomes cheaper and more accessible.

4. Lab-on-a-chip

These technologies are still in their infancy, consisting of an “opticalthin-film-biosensor” which currently can be used to determine which meat species are present (at present the test works for 8 species) to an accuracy of 0.001% (Smith et al., 2021).

5. High resolution melting

High resolution melting (HRM) is a method applied post PCR (Böhme et al., 2019). Melting temperatures can be used to discover genetic variation (Böhme et al., 2019). HRM has been used along with DNA barcoding (Bar-HRM), with good results achieved in differentiating between species and subspecies (Böhme et al., 2019). Using these methods together allows for quantification (Böhme et al., 2019).

Nuclear techniques

1. Stable isotope analysis

Stable isotope analysis is used globally for food authenticity testing (Lees & Reimann, 2021). “Isotopes are atoms of a single element differentiated by their mass; that is why in nature, we find them in different quantities. Their profile depends on many different factors” (DeAndreis, 2021).

A specific example of the use of this testing is in the Umbria region of Italy where isotopic testing of olive oil will be implemented, using a set of characteristics unique to the region (DeAndreis, 2021). Many factors make isotopes unique. For example, temperature, latitude, rainfall, the cultivar and how the oil is processed (DeAndreis, 2021).

As with other technologies, a database of information is required to reference results against (DeAndreis, 2021). Researchers have studied the local climate, soil, and olive oil samples to enable them to have footprint data to reference against (DeAndreis, 2021).

2. Nuclear magnetic resonance spectroscopy (NMR)

NMR testing when used alongside chemometric data analysis can provide fingerprinting (Lees & Reimann, 2021). The downside to NMR analysis is it requires a comprehensive database (Lees & Reimann, 2021).

Conclusions

Food fraud will continue to be a concern even with the advent of advanced traceability tools. However, these tools have provided us with greater confidence in the detection of food fraud. Blockchain traceability has shown us how comprehensive traceability can be but comes at a cost. Various DNA tools enable us to confirm the authenticity of products and are becoming easier and cheaper to access and are very reliable. Chemical assays for stable isotopes and NMR are likely to grow in use as databases of information expand.

Codex

The “Codex Committee on Food Import and Export Inspection and Certification Systems” (CCFICS) is currently working on “Guidance

on the Prevention and Control of Food Fraud” this document will be discussed at the 26th session of the CCFICS, November 2022 (MPI, 2021).

It is expected that the guidance document will be published either in 2024 or 2025 (Food Safety Magazine, 2022).

References

Böhme, K., Calo-Mata, P., Barros-Velazquez, J., & Ortea, I. (2019). Review of recent DNA-based methods for main food-authentication topics. Journal of Agricultural and Food Chemistry. (67), 3854-3864. https://doi.org/ 10.1021/acs.jafc.8b07016

Brooks, C., Parr, L., Smith, C. M., Buchanan, D., Snioch, D., & Hebishy, E. (2021). A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry. Food Control. (130), 108171 https://doi.org/10.1016/j.foodcont.2021.108171

DeAndreis, P. (2021, November 10). Using isotopic footprints to authenticate olive oil, combat fraud. Olive Oil Times.

https://www.oliveoiltimes.com/business/isotopic-footprintsauthenticate-olive-oil- combat-fraud/100345

DreamzIoT. (2018). Transforming food supply chain with blockchain and IoT.

https://dreamziot.com/transforming-food-supply-chain-withblockchain-and-iot/

Food and Agriculture Organisation of the United Nations (FAO). (2021). Food fraud- intention, detection and management. https://www.fao.org/3/cb2863en/cb2863en.pdf

Food Fraud Advisors. (2019). Learn the lingo; food fraud terms explained.

https://foodfraudadvisors.com/food-fraud-terms-explained/ Food Safety Magazine. (2022). Codex commission drafting guidance on food fraud.https://www.food-safety.com/articles/7757-codexcommission-drafting-guidance- on-food-fraud Government of Canada. (2022). Food fraud annual report 2020 to 2021.

https://inspection.canada.ca/science-and-research/our-research-andpublications/food-fraud-report/eng/1651594307095/1651594307580 #b5

Lees, M., & Reimann, L. (2021). Analytical detection methods and strategies for food fraud. In R. S. Hellberg, K. Everstine & S.A. Sklare (Eds). Food fraud – A global threat with public health and economic consequences. (pp. 45-67). Academic Press. https://doi.org/10.1016/B978-0-12-817242-1.00003-8

Ministry for Primary Industries (MPI). (2021). Codex committee on methods of analysis. https://www.mpi.govt.nz/dmsdocument/31617/ send

Regethermic. (2020). Introducing TACCP and VACCP. https://regethermic.com.au/introducing-taccp-vaccp/ Robson, K., Dean, M., Haughey, S., & Elliott, C. (2021). A comprehensive review of food fraud terminologies and food fraud mitigation strategies. Food Control. 120 (107516) https://doi-org. ezproxy.massey.ac.nz/10.1016/j.foodcont.2020.107516

Smith, M., Ashraf, M., Austin, C., & Lester, R. (2021). Product fraud: impacts on Australian agriculture, fisheries and forestry industries. AgriFutures National Rural Issues.

https://www.agrifutures.com.au/wp-content/uploads/2021/11/21-039. pdf

Supply Safe Affordable Food Everywhere (SSAFE). (2015). Food fraud vulnerability assessment tool.

https://www.ssafe-food.org/tools/food-fraud-vulnerability-assessmenttool

Exploring 3D Printing

Authors: Hannah Lee1, Jessica Hampton1, Isobel Pope1, Sahiti Peddisetti1, Damir Torrico1, Lovedeep Kaur2, Jaspreet Singh2,

Introduction

Food 3D printing is the most impressive novel technology available to the food industry for preparing complex shaped foods with improved functional and nutritional value. Currently, this technology is being considered for implementation by many food companies (1,2,3,4). Students from the Food Science & Innovation programme (Lincoln University, photo 1) have been using the newly installed benchtop 3D food printers (‘FOODINI’, manufactured by Natural Machines) to produce nutritious and attractive food constructs. The team has a particular interest and enthusiasm towards creating 3D constructs by upcycling low value protein sources. They have optimised key parameters such as the behaviour of the food inks and alternative gelling agents, as the success of 3D food production relies on the consistency and properties of these mixtures. This article shares some insights into the development of protein rich food inks and 3D food products using meat, dairy, pea and combinations of these ingredients, as a part of creating future food product concepts.

Meat protein food inks

The low-value beef blade and shoulder cuts were chosen as 3D printing could be a means to increase their value. The meat was freeze-dried and powdered to make a base for printable food inks. The powder was sieved to eliminate larger connective tissue particles, which improved consistency and prevented blocking the printing nozzle. This additional

Cooked, 3D printed beef ‘meat patty’. 6.5x2cm

Cooked, 3-layer beef star. 5x1.5cm

step was necessary as blockages or air pockets could stop printing altogether, create gaps, or ruin the intended printing image. Water and gelling agents were added to the meat powders until the texture resembled either ice cream or mashed potatoes. These mixtures needed to be refrigerated overnight to allow the meat to rehydrate before printing. Simple layered shapes, like the meat patty and star, worked well with the largest 4.00 mm nozzle.

One disadvantage of using meat inks is that the prints still need to be cooked after printing, and this can change the attributes of the product. Oven baking was trialled, but this changed the colour and texture of the prints. Positively, the cooked beef constructs browned as would be expected with traditional meat products, but negatively became dry. The removal of the connective tissues (including collagen and fat) at the start of processing resulted in very lean meat products. Retaining or adding back in some of these connective tissues may help to prevent the drying out and give a more positive eating experience. This is one of the challenges to overcome when producing meat-based 3D printed items. Further investigation into 3D printed meat items would be worthwhile for those who struggle with eating and swallowing, yet longing for meat in their diet. Printed meat ink is much softer than the original cut of meat and a much more intense flavour than a meat puree. It can also be a visually attractive construct for consumers’ sensory desire. Using 3D printing to produce a meat product which has similar appearance and taste to a traditional cut, but in an accessible form, can provide a more authentic and enjoyable eating experience.

James Morton1 1 Lincoln University, 2 Massey University.

Design and analysis of novel 3D printed foods with re-purposed animal and plant proteins.

Group photo with FOODINI 3D printer, pictured from left: Sahiti Peddisetti, Jessica Hampton, Isobel Pope

Dairy protein food inks

The intention with whey protein was to create a sweet product, such as a high protein dessert. We tried different flavours, sweeteners and shapes to create a concept product. The dairy by-product, whey protein concentrate (70% protein) and isolate (92.4% protein) were initially tested to construct a 3D protein food. The whey isolate was tested but swiftly abandoned due to its inability to retain water and form a printable food ink. Whey concentrate performed much better, resulting in a smooth ink that resembled butter cream icing or smooth cookie dough. However, unlike the meat inks, whey inks need to be printed immediately as the ink would dry quickly while resting on the bench. Whey ink was suitable for use with both 1.5 mm and 4.0 mm nozzles. Most of the prints made with whey-based ink were the ‘flower tower’ which was fast to print but allowed us to determine suitability for layers, and minimal design. This product weighing 68g, contained approximately 20g protein, which contributes at least a third of the protein RDI for adults (46-64g). (5). We could experiment further

Pea protein Castle

food ink from commercial pea protein isolate (79% protein) mixed with water and gelling agents was very smooth with a texture similar to the whey-based food inks. Many products were made with the pea ink and complex patterns with many layers were achieved using the 4.00mm and 1.5 mm nozzles. This included the castle, salamander, and corn cob. These prints contained approximately 15-25g protein depending on the size.

The storage conditions for these prints were challenging to determine, as the printed products exposed at room temperature or stored in a fridge formed a hard outer layer, whereas the prints stored in airtight containers in room temperature grew fungus and mould. Pea food inks may be best suited for printing ‘on demand’ for consumption straight away. Investigating a vegan option was important due to the increasing demand for plant-based options. Having successfully created many pea prints it is clear that vegans can be catered for with 3D printed food products.

Prototype meat-pea combined protein food inks

with making a product after we had the basic recipe established. This resulted in a small 3D printed 'cup' with a chocolate-flavoured exterior and a strawberry-flavoured interior,both of which were printed using our original high protein whey food ink.

Pea protein food inks

The New Zealand government’s vision of Food Transition 2050 emphasises diversification and hence evaluation of non-animal protein for food application is gaining increasing attention. Pea protein powders are well accepted in the current alterative protein market. A

However, while many people are strictly vegan and many are adamantly meat lovers, there is also an in-between group. They are interested in reducing their meat consumption but still want the flavour. To round out the project, a combination ‘beef and pea’ product was trialled. This was successful and formed a small star using the pea ink to form the layers and design, and the beef ink to form the base and filling. This highlights the possibilities for 3D food printing, and how inks which behave in different ways can be used in conjunction to form a successful product. There is something for everyone.

Filling

“Salamander” from pea protein mix

Pea protein “case” with beef protein filling

Comparison of gelling hardness from different samples

Hardness (g) Sample

Graph: Peak height (hardness) (g) values for pea, lamb, beef, and whey samples made with gelatine and agar, and store-bought jelly as a control. Each reading with N = 1-2

Importance of Food Texture in 3D Food Printing

Food inks for 3D printing had to be smooth and fluid to extrude through the small printing nozzle, but the prints needed to be able to be layered, hold their form, and ‘set’ in shape. Gelatine and agar were tested as gelling agents to help form gel networks to achieve these properties (6).

The gelling strength of these two agents, gelatine (animal extract) and agar (plant extract), was compared across samples. To get this measurement, a machine pressed a probe into the surface of the sample and recorded the surface's resistance (hardness) as a numerical value. Hardness of each protein source gelled with gelatine was compared to that with agar and we also measured the hardness of a commercial jelly sample to gain understanding of the texture in the food ink. Pea and beef samples showed comparable hardness whether gelatine or agar was used, while lamb and whey responded differently to the different gelling agents used. The amount or types of proteins in the lamb and whey may interact differently with the gelling agents leading to the different results. More investigation will be useful to discover the full extent of the interaction of different gelling agents with various proteins. Of particular interest is the ability to use a vegan gelling agent (agar) with plant-based proteins.

When compared to jelly, only beef samples had a lower hardness value than the jelly control. Further work in understanding the full texture profile and sensory experience is needed to gain a thorough understanding of the products.

Conclusion

So far, the development of food inks suited for printing has been the focus of our student study. However, more research is needed to understand product changes as they travel through the production chain and to the final consumer. Sensory assessment, including taste, look, and texture, will be a future focus of this research. This will be a critical step in ensuring that 3D printed items fulfil the demands and expectations of the consumer.

The work shows the potential for development of 3D printed high protein snacks or meal accompaniments. With further development and appropriate testing, common waste products such as whey

powder and low value meat cuts could be upcycled into more desirable products. The production restrictions of 3D printing food products also present a unique opportunity to create interesting and appealing food items for those who struggle to chew and swallow foods of regular texture. Taking advantage of these high protein sources also has the benefit of helping these people to meet their nutritional needs. The next stage will involve working with Associate Professor Jaspreet Singh and Dr Lovedeep Kaur of Massey University to understand the digestibility of these products.

Acknowledgements

This work has been done as part of the “3D Food Printing using New Zealand Products” which has been funded by the Massey-Lincoln and the Agricultural Industry Trust (MLAIT).

The Faculty of Agriculture and Life Sciences at Lincoln University has also supported the work via a Summer Scholarship 2021/22 “Pilot study on reconstructing market desirable meat product using 3D printing technology” and an on-going research assistance funds,

References

1.Bhat, Z. F., Morton, J. D., Bekhit, A. E. A., Kumar, S., & Bhat, H. F. (2021). Emerging processing technologies for improved digestibility of muscle proteins. Trends in Food Science & Technology, 110, 226-239.

2.Liu, Z., Zhang, M., Bhandari, B., & Wang, Y. (2017). 3D printing: Printing precision and application in food sector. Trends in Food Science & Technology, 69, 83-94. https://doi.org/https://doi.org/10.1016/j. tifs.2017.08.018

3.Carolo, L. (2021). 3D printed food: all you need to know in 2021. https://all3dp.com/2/3d-printed-food-3d-printing-food/ (accessed on 14.06.2021).

4.Emergen Research (2020). 3D food printing market size worth USD 1,015.4 million by 2027. https://www.emergenresearch.com/pressrelease/global-3d-food-printing-market (accessed on 14.06.2021).

5.New Zealand Nutrition Foundation (2022). Protein. https:// nutritionfoundation.org.nz/nutrition-facts/nutrients/protein/ (accessed on 22/11/2022

6.Javanmard, M., Chin, N. L., Mirhosseini, S. H., & Endan, J. (2012). Characteristics of gelling agent substituted fruit jam: studies on the textural, optical, physicochemical and sensory properties. International Journal of Food Science & Technology, 47(9), 1808- 1818. https://doi. org/https://doi.org/10.1111/j.1365-2621.2012.03036.x

End of an era: Jenny Dee FNZIFST and NZIFST Careers

Among a number of NZIFST members who have had a significant impact through their contribution to the Institute, Jenny Dee stands tall for her work promoting careers in Food Science and Technology over the last 15 years.

Jenny became a member of NZIFST in 1987 and was made a Fellow at the 2004 Conference.

To mark her retirement, Wendy organised flowers and a prezzy card, which Sandra Chambers presented to Jenny at a HB/PB branch meeting.

NZIFST President, Phil Bremer wrote in the card,“On behalf of the NZIFST I sincerely thank you for the enormous contribution you have made to promoting Food Science as a career to school students. You have cajoled, pushed, prodded and helped many food scientists, technologists and teachers to get involved in supporting high school students in their food science projects and career development. As such I believe that you have played an important role in helping to find, develop and deliver many people who are today making a great contribution to the food industry. Your dedication and enthusiasm has been an inspiration to many.”

“I wish you well in your future endeavours.”

NZIFST and Careers promotion

NZIFST has engaged in promotion of careers in food science and technology since it was incorporated in 1965. There have been periods of huge activity, generally impelled a member, or group of members voluntarily manning stands at Careers Expos and visiting schools to communicate food industry roles. Early in this century, it was noted at an AGM (2004) that the adoption of the subject title “Food Technology” to replace “Home Economics” in high schools was a retrograde step, because it put our expertise into the realm of “just cooking” in the minds of secondary school careers advisors and pupils. This perception is still strong and has impacted the numbers of students entering the field.

In 2006, NZIFST relaunched its careers and education initiatives with a major revamp and update of career information on the website, including resources for teachers, secondary school and university students. Much of that material (updated) is still available at https:// nzifst.org.nz/Careers. The Institute actively engaged with Futureintech, (An IPENZ initiative, with Callaghan Innovation funding) Techlink and CREST (Royal Society of New Zealand).

But where does Jenny fit with this story?

Jenny actively engaged with the NZIFST careers work at this time and in 2007 she was appointed into a part-time contracted role as Careers Coordinator. Her first report was printed in the June 2007 issue of Food New Zealand. Her role was to manage the connection with Futureintech et al and develop projects to bring careers in Food Science and Technology back into the science space.

NZIFST/CREST Student Product Development Challenge

Each year, for 11 years, working in partnership with Jessie McKenzie, who ran the CREST programme on behalf of the Royal Society, Jenny located secondary schools that wanted to enter teams in the New

NZIFST’s support of the NZIFST/CREST student product development challenge was an outstanding success, thanks largely to the commitment of Jenny Dee who, with Jessie McKenzie from the Royal Society, was awarded the 2013 NZIFST Food Industry Award for Excellence in Service & Supply for her work for the programme

Product Development Challenge and develop a new food product. Each team was sponsored by a food company (for whom they developed the product) and supported by mentors, (NZIFST members). The project was predominantly carried out in the food technology department of the school.

The programme commenced in 2008, and in 2014 thirty three teams from 20 schools, from Auckland, Waikato, Bay of Plenty, Hawke’s Bay, Taranaki, Manawatu, Wellington, Christchurch, Dunedin and Invercargill completed the programme. Nine schools participated for the first time.

Jenny spent many hours talking to mentors, teachers and sponsors and wrote many reports for NZIFST and FoodNZ showcasing projects, students and schools: providing lots of photographs. Records of the winners since 2014 are still posted on the NZIFST website at https:// nzifst.org.nz/Food-Innovation-Challenge. Many of the mentors and teams in the photographs are now successfully working in the industry.

The Challenge benefited from support given by a “Who’s Who?” of the New Zealand food industry, with both sponsorship and the time of their employees who contributed as mentors. Branches of NZIFST supported the programme by recruiting mentors and running an annual event for their region’s final judging.

The programme’s success was due to Jenny’s drive and creative energy. Sadly, the Challenge programme was cancelled in 2018 due to dwindling interest from schools and NZIFST’s inability to continue funding it without the support of external sponsors.

Since the PD Challenge ceased Jenny’s work has centred around supporting the small number of schools still running their own Product Development programme – notably Carmel College in Auckland. She has also lent the support of NZIFST’s expertise to GrowingNZ by engaging members to appear in posters and information, to participate in Inspiring the Future mini-workshops and in arranging for teachers participating in Teachers’ Day Out events.

With Jenny’s retirement, NZIFST has lost a significant driver in promoting careers in our industry. We will not see Jenny Dee’s like again.

Jenny’s final Careers report for NZIFST is overleaf.

Anne Scott FNZIFST

Mentoring secondary school food technology students

Jenny Dee FNZIFST, Careers Coordinator

Papamoa College

Having seen the benefits of an industry mentor when teaching in Auckland, Sophie Enefer from Papamoa College approached us for a mentor for her senior students. Tamara Miller from Taura Natural Ingredients offered to help.

On her first visit to the class, Tamara outlined her role within R&D at Taura, and how she came to work within the food industry. She explained how Taura's products are developed and tested, and then guided students through a tasting of the bake-stable products. This gave them the opportunity to discuss with Tamara the use of each type of product and how they link to current food trends. Over the following months, the students worked on designing products using Taura bake-stable pieces or pastes. Their final product designs included a squeezable fruit paste and chewy snack bars for athletes, and fruity oat bites and whole grain fruit coins for pre-schoolers.

Sophie says “This has been a very valuable industry experience for the students. As this authentic learning proved to be so successful and engaging in the classroom, I would very much like to continue with this in my planning and teaching next year.”

Carmel College

2022 is the 13th year we’ve mentored Sandy Goonan’s senior food technology students through their product development projects. Having a client and role model from the food processing industry gives her students an authentic product development experience they would not otherwise get. This year we mentored seven of her Year 13s for NCEA Level 3, three of whom submitted their projects for Technology Scholarship.

Joy Chemelil from Tegel mentored Cherrie Ha, who developed ‘Dine In. Global Gourmet’ – a range of convenient, heat and eat meal solutions. The chicken was cooked by the sous vide method and comes in three delicious flavour combinations: Korean BBQ, Coq Au Vin and Mexican Spice.

Angelique Indrawidjaja was mentored by Valencia Ngadi from Tip Top. Angelique says: “For my food technology project this year, I worked with Tip Top to create a new ice cream for their Crave range, one which would provide a multisensory experience. I was delighted to have Valencia, a Carmel Alumni, be my mentor for this project as she has gone through the same experience in her past years at Carmel. Throughout this year, I researched and trialled many different ice creams and received feedback from a wide range of stakeholders to develop my final outcome. The Bubble Tea ice cream included a base of tea-flavoured ice cream with inclusions of brown sugar, caramel ripple and boba pearls.”

Sarina Carson from Vitaco Health mentored Olivia Gardener, who summarised her project: “For my final food technology project this year, I worked with Sarina Carson from Vitaco and was assigned a brief to make a coffee mix, that qualified as low sugar and also high protein at the same time. We wanted the beverage mix to be consumed at any time of the day by people who want a caffeinated beverage but don't

want to derail the health and wellness goals that they work hard for. My final outcome consisted of a range of two drink flavours; a coconut mocha and a vanilla toffee latte.”

Sandy, Sophie and NZIFST would like to thank all the industry mentors, and their employers for enabling them to take time out of work to do it. Both teachers have asked for our support again next year to find industry mentors for their students.

Tamara Miller from Taura Natural Ingredients (in mask) with Papamoa College Students tasting their prototype products

Joy Chemelil from Tegel (left) mentored Cherrie Ha, who developed ‘Dine In. Global Gourmet’ – a range of convenient, heat and eat meal solutions

NZIFST News

59th NZIFST Conference 2023 - Update

DATE CHANGE!

Due to an unfortunate clash with the National Brass Band Championships, also being held in Dunedin, the date of the conference has been moved one day earlier – Monday 3rd July to Wednesday 5th July 2023. Save the date in your diaries now!

Indications are that accommodation will be limited, so you are encouraged to make your plans early this year.

The conference will be held as a joint event with the New Zealand Food Safety Science and Research Centre (NZFSSRC) annual symposium on Monday 3rd July. We are excited to have the opportunity to hold the conference as an integrated event with the NZFSSRC.

The conference organising committee are now in the process of developing an exciting and topical programme to address the conference theme of “Food in a Changing World”. The hot topics of interest identified for the 2023 include:

• What is New Zealand’s place in feeding the world?

• How changes in agriculture/horticulture impact on the food industr y

• How can New Zealand achieve carbon neutrality and what is the role of the food industr y?

• Evolving markets for New Zealand exports

• Regulator y requirements in overseas markets

• Reimagining food production for better population health

• Innovations in the food industr y for sustainable food production

• The future of sustainable packaging and its role in preventing food waste

• Nutritional quality of plant-based foods and animal proteins

• Current challenges and opportunities in food safety

• Sensor y and flavour science to meet consumer demands

• Consumer insights and behaviour

Any research, developments, or innovations from both academia and industry that covers these topics and the conference theme are welcome. Any suggestions for session topics please contact conference chair, Dr Graham Eyres, graham.eyres@otago.ac.nz.

Look out for further notices on the website, in Nibbles, LinkedIn and in the February/March issue of FoodNZ for more information on the programme and speakers.

The official call for abstracts and submission process will be announced in due course. The deadlines will be 10th March 2023 for oral abstracts and 30th April 2023 for posters.

New Members

NZIFST

Martia

Simone

Hannah

Shannon

Jessica

Samuel

University of Otago: Tharushi Horagampita Gamage and Gaurav Rauniyar

Conference Chair, Graham Eyres

Branch News

Auckland

The Auckland branch has had a busy year, despite Covid throwing a spanner in the works for the first half!

At the end of July we had our branch AGM, where Alex Radley told our members about his Off-Piste journey (plant-based Jerky), and our new committee was elected. Jessica Chong is the new Branch Chair, Clinton Meharry is the Vice Chair, and Rebecca Fok is the Branch Secretary. The Food Awards celebration was held at our branch in October, to showcase and delve deeper into how the Food Awards work, the winners, and to ask important questions of the Awards themselves –do we give our food technologists and engineers enough credit and recognition for their work? We had some very stimulating and thoughtprovoking conversations led by Anny Dentener and Anne Scott. Our final event of the year is coming up in late November, and will be the first in-person Christmas event the Auckland Branch has been able to have for two years. The Branch is having a two-course sit down dinner, with a quiz and a show hosted by a drag queen called Vanessa LaRoux. The committee thought it would be fun for the members of the Branch, and give them a chance to dress up and experience something they likely would not usually.

Jessica Chong

Canterbury Westland

Airborne Honey Factory Tour

Nine members from the Canterbury Westland branch took a picturesque drive out to Leeston for an enjoyable factory tour at Airborne Honey Ltd.

Airborne Honey has been in operation since 1910 and on the current site since 1928. They no longer own hives but focus on the processing and packing of honey sourced from all over New Zealand.

Onsite they produce premium monofloral and multifloral honey blends from incoming raw honey and finished, packaged product for both domestic and export markets. The Canterbury plains produce some of the best clover honey and the West Coast is an excellent producer of Kamahi honey. Export markets are still strong for Manuka Honey due to its beneficial health properties.

Following receipt of the drums of honey from the beekeepers, the product is tested for pollen, moisture, colour, HMF, sugars and flavour. Used drums are washed, inspected and reused when possible but at end of life all are recycled. Barcode tracing down to each individual drum allows the end consumer to check the variety, quality and origin of their honey by simply scanning the QR code.

As we enter the production factory, we were enveloped by the sweet aromas of honey being gently warmed and turned prior to centrifuging and filtering. At this point the honey is either creamed or packed as liquid. A single line is adjusted to fill and label the specific product into either jars or squeeze bottles.

We headed into the state-of-the-art onsite laboratory to review the

Esraa El Shall, second from left, distributes Food Awards finalists' product samples to, left to right, Robert Schumann, Rachel Pickmere and Hanna Gu

CanterburyWestland members at Airborne Honey, left to right, Robyn Marshall, Dion Thompson, Yuki Wadamori, Beverley Foulds, Jasmin Estrera, Michelle Neyra, Ian McRae, Nicola Wilson, David Galbraith, Calab Dawson. Photographer: Natalia Ivashchenko

testing processes that support and verify the quality of the honey produced. This was followed by sensory testing on a wide range of finished products where the group discussed the different flavour notes observed and shared their personal favourites.

Thank you to Beverley Foulds, Quality Manager and Ian McRae, Factory Manager who kindly gave us their time and knowledge during the tour and to the Airborne Honey team for welcoming us to see their iconic product being packed.

Robyn Marshall

Central

The NZ Pet Food Industry

Our food industry is more reliant on pet food production than we may realise, providing a means to cycle food by-products and co-products into valuable foods for our four-legged domestic pet buddies.

On Tuesday 18 October the Branch hosted Dr Michael Parker and Dr David Thomas of Massey University, both deeply experienced in the New Zealand pet food industry, who acquainted us with the fascinating details of pet food, accompanied by a brew from the Massey Pilot Brewery, and cheese from the Fonterra FRDC. In addition to the 11 members who joined our speakers in person to enjoy the catering, and a further three attending remotely in Wellington, a group of 16 signedin from around the country through an internet link. We were provided a picture of the industry that is a thriving component of the domestic and export economy. Presentations led us through a host of facts and figures that characterise the local market and pet food industry, starting with the extent of the Kiwi passion for pets. With 64% of New Zealand households including a companion animal in their family (41% own a cat, 34% own a dog implying that 11% own both) we constitute the second highest rate of pet ownership in the world after the United States (67% penetration of companion animals). Powered by Covid isolation, there has been a further explosion of pet ownership with a commensurate surge in pet food opportunities.

Consequently the New Zealand pet food market is substantial at slightly more than half a billion dollars and growing at 12% annually. Value growth is notably higher than volume growth, reflecting the focus on value-added products. We love our four-legged family members and expect to pay well to give them the care they warrant.

Surprisingly the cat food and dog food segments have quite different levels of producer concentration. Around 80% of cat food sales hail from just 3 companies whereas the dog food market is markedly more distributed despite its lesser value. Also the product format distributions are quite different with shelf-stable products (canned/pouches and dried) comprising 80% of the cat food market but less than 50% for dog food where chilled products – notably dog sausage – have high penetration.

Many other statistics were shared and our speakers helpfully referred us (and we now refer you) to their source resources from Companion

Central branch host Prof Richard Archer with October meeting speakers Assoc Prof David Thomas and Dr Michael Parker

Animals NZ (“Companion Animals in New Zealand”, 2020), NZ Pet Food Manufacturers Assn (“The Pet Food Market”, 2022) and MPI (“NZ Pet Food Exports”, 2022) should we need more information.

This was a very interesting session providing insights to the companion industry to food manufacturing, with exciting prospects for growth and exports.

Biophive Pet Treats, Feilding

Whether by good luck or sublime design, our November Branch event followed on neatly from the earlier meeting on the pet food industry with a visit to a local converter of animal by-products into pet treats. During the October meeting we were told that “treats” (the companion animal equivalent to snacks and confectionary) provided the fastest growing element of the industry and the highest priced segment of the retail pet food business.

Biophive was established around 12 years ago to transform the least valued components of the meat industry, “the fifth quarter” not consumed by humans, into high value treats for companion animals both in New Zealand and to selected export markets.

We visited the Feilding factory after the single shift ended, so were able to get the full tour without impeding normal operations. We were hosted by Operations Manager, Alex Honoré who led us through the facilities that had been a meat processing operation in a previous life. The inputs to Biophive’s manufacture are animal body parts like ears, hooves/trotters, bones, oesophagus, hides, horns, lungs and other unmentionable components unwanted for human food. Given these raw materials there was a degree of trepidation of what sights and smells might greet us in the factory.

We need not have worried. The facilities were impeccably clean and the air only faintly tainted by the smell of manuka smoke from the on-site smoke house. Yes, some of these dog treats receive a natural smoking

treatment, though one suspects this is more directed to appeal to the product purchaser than the product consumer.

The core technology for Biophive’s business is air drying on trays. Biophive has a suite of nine air driers each comparable in size to a 40-foot container into which dollies of tiered product-laden trays are wheeled. Every Biophive product is subject to an air drying regime ranging from 15 hours to as long as 140 hours depending on the material. Products are mostly mono-component (though one creative exception comprises an oesophagus slipped over a venison bone before drying). Products are desiccated to the degree that they are assured a 2 year shelf life. The air blown into the driers is indirectly heated by steam pipes from a central gas boiler and drying rate controlled by dry bulb temperature control. Finished products are either packaged into retail display hang bags or bulk packed for the ubiquitous bulk bins.

At the conclusion of the tour those of us with fur- and fuzz-buddies at home were provided a sample bag of treats. My mini-schnauzer Trixie was most appreciative, but Lizzie the blue Burmese cat was less so!

Allan Main FNZIFST

Southland Science Fair 2022

Early in September a team of 3 from across the Southland region converged on Invercargill to assist in the judging of the NZ Aluminium Smelters Southland Science & Technology Fair. A big thank you to Evelyn and Helen for joining me for the event and especially to Evelyn for representing us at the Awards night and giving out the prizes. We were all first-time judges, so can’t compare to prior years, but were impressed by the range and quality of the entries across the posters presented.

It was a well-attended event with entries from across Southland, including a number from Stewart Island and other regional schools.

Members are briefed at the Biophive manual packing line by Operations Manager Alex Honoré

Projects with a food focus were well represented with popular topics being chocolate, popcorn and cupcakes. Projects related to the primary industries were also in evidence, while the team was impressed by a project which demonstrated well the innovation process, from problem through to solution, and stood out uniquely amongst more traditional projects.

Our NZIFST award prize money of $150 was well and truly boosted with generous sponsorship support from Seperex Nutritionals. Seperex Nutritionals is a Dunedin-based Functional Food Ingredient company. To show their commitment to supporting the continued growth of Food Science and Technology in the Otago-Southland region, Seperex awarded $500 in prize money and has committed to do this for the next three years. In conjunction with our branch committee, it was agreed that there would be an award of $200 to the most outstanding food science and technology related project, and the balance of funds ($150 from NZIFST and $50 from Seperex) divided amongst other prize winners.

The team ended up awarding 5 prizes: NZIFST Seperex Grand Prize for Food Science & Technology Projects (also Year 9-10 Prize Winner): Best Way to Pop Popcorn

Our top prize winner demonstrated a sound scientific approach, well planned experiments and also showed an understanding of the underlying Food Science principles in explaining the differences they saw in their experiments.

• NZIFST Year 5-6 Best Food Science & Technology Project: Melting Chocolicious

• NZIFST Year 7-8 Best Food Science & Technology Project: Melting Chocolate

• NZIFST Innovations Award: Drip & Sip Ice Cream Catcher

• NZIFST Food Packaging & Sustainability Award: Drink Smart –keeping drinks hot and cold. Well done to all the entries and congratulations to the prize winners!

Matt Steven

Waikato

Mauri yeast manufacturing site

On Monday 3rd October 12 Waikato members made a site visit to the Mauri yeast manufacturing plant. After sign-in we were divided into two groups, the first having a presentation from Regional Manager, Ken Douglas, while the second group did a tour of the laboratory (Cameron) and plant (Mike).

Mauri Bros and Thompson was founded in Australia in the 1800’s. Since then, it has had amalgamations with other companies and owners but now uses the original Mauri name. The original yeast plant was built in Auckland in 1921. This was moved to Hamilton in the early 2000’s. The plant produces liquid yeast which is stored cold on site before tanker delivery to major New Zealand bakeries. Another variation is produced for smaller bakeries or users in one tonne bins.

The basic process is that molasses is inoculated with a yeast strain which multiplies in a fermentation tank feeding on the molasses. At the end of the fermentation the broth is separated, washed with water and re-centrifuged to yield a yeast cream which is cooled and stored. Some yeast is vacuum filtered to produce a crumb which is compressed to form a yeast block.

Richard Gray

FED talk webinar- Blue Cheese Making

Waikato branch organised the second national webinar for this year on 27th October at 6.30 pm via Zoom. There were 39 attendees for the talk given by Cathy Lang who is the master cheese maker for speciality cheese site at Bridge Street Eltham Fonterra Brands NZ in Taranaki. She has more than 17 years of experience in cheese making and the talk was based on blue cheese making. She shared the technical elements related to blue cheese making and Zoom attendees asked interesting questions at the end of the talk. The presentation will be available on the NZIFST website – in the Conference and Events tab.

Thank you Cathy.

Waikato members in their hi-vis, ready for the visit to Mauri

Food Tech Solutions Student Essay Competition

The great, slimy treasure hunt: high-value opportunities for a New Zealand seaweed market

Kizzie Amoore, Massey University, Albany Campus

This article was awarded third prize in the Food Tech Solutions NZIFST Undergraduate Writing Competition 2022. The annual competition is open to undergraduate food science and food technology students who are invited to write on any technical subject or latest development in the food science and technology field that may be important to the consumer.

Introduction

A story of redemption is being written by local researchers, iwi and legislators, inspired by the slimy kai that sporadically announces itself after storm surges. The drive for locally produced seaweed can itself be described as a perfect storm, resulting from cultural and environmental shifts on a global scale. Historically, commercial seaweed production has been limited in geographical distribution and dominated by polysaccharide manufacture (Bradly et al., 2021). The health-food industry has driven interest in additional algal components, such as micronutrients and bioactive compounds (FAO, 2022).

Spurred by environmental fears and consumer trends, seaweed aquaculture has raised global interest and New Zealand is no exception. The story of New Zealand’s marine management is not dissimilar to old, washed-up seaweeds themselves – unpleasant and a bit embarrassing to dig into. However, in facing this past we have the chance to grow sustainably in its fullest definition, encompassing environmental, economic, social and cultural prosperity for generations to come.

Identifying potential

Current efforts to develop a seaweed sector under an ambitious aquaculture strategy, mark a return to valuing our indigenous species and environment as a whole (New Zealand Government, 2022). Establishing a local seaweed sector presents research and development opportunities in food technology, ranging from safety and quality management to the development of novel products and ingredients. Technological advances and environmental concerns have rapidly increased the global demand for seaweed production. In a recent food safety foresight report by the FAO (2022), a chapter is dedicated to seaweed as a “new” food ingredient: seaweed farming has reached historic highs, especially in the Western world. The main drivers of this change are 1) diversification of marine products to compensate for the impacts of climate change and overfishing, and 2) enhanced understanding and interest in the nutritional and functional components of seaweeds (FAO, 2022). A key benefit of seaweed farming is littleto-no consumption of feed, land and freshwater. Compared to other aquaculture products, greenhouse gas emissions from a tonne of farmed seaweed are an approximate tenth of the emissions from a tonne

of farmed mussels, or a hundredth of the emissions from a tonne of farmed finfish (Jones et al., 2022). From a food technology perspective, there is great potential for further research and development. While the global market is dominated by polysaccharide extraction, there is a growing interest in algae as a source of sustainable micronutrients (in whole or processed forms) and of technologically or functionally useful compounds. With this expansion of production, particularly in new environments, risk assessments are needed to fully characterise and mitigate chemical, biological and physical food safety hazards (FAO, 2022).

Moving forward

Historically, policy issues in New Zealand’s fisheries management regime have held the country back when compared to the international aquaculture industry but now collaborative initiatives and innovation are making progress in addressing this issue.

After the advent of commercial aquaculture in the 1960s, the following decade saw many changes. Mussel dredging collapsed, driving rope cultivation. Oyster farming transitioned to non-indigenous Pacific oysters, and the first commercial salmon farms were established. There have been many changes to aquaculture regulations in the 21st century which are intended to improve the efficiency and certainty of marine farm applications whilst maintaining appropriately stringent biosecurity and safety measures (Stenton-Dozey et al., 2020). It has long been recognised that New Zealand’s geographical isolation is advantageous in terms of species diversity and economically controlled ocean area, but New Zealand’s fisheries and marine ecosystems are in a precarious position from decades of exploitative mismanagement. New attitudes in aquaculture management aim to address disregard for sustainability and for Māori kaitiaki rights. An upside to New Zealand’s late-blooming seaweed commercialisation efforts is the establishment of foundational Kaupapa and partnership agreements respecting Te Tiriti o Waitangi and mātauranga Māori (Wheeler et al., 2021). As part of an effort to expand New Zealand’s existing aquaculture market value to NZ$3 billion by 2035, the Government’s Sustainable Seas National Science Challenge has funded foundational projects for ensuring the sustainable development of a national seaweed sector (New Zealand Government, 2022).

Undaria pinnatifida is the species at the forefront of New Zealand’s research into commercialisation of high value seaweed components in health and nutraceutical products

For the future

In line with international trends, there are valuable opportunities yet to be explored and uncovered for locally produced seaweeds. It is unlikely that New Zealand can compete with the large volumes of cheaply produced seaweeds from Asia but current trends and technology have opened new commercialisation routes (Bradly et al., 2021). The most feasible prospects for a New Zealand seaweed industry are similar to other marine harvests, such as mussels and oysters, leveraging sustainable production and high-value products (Stenton-Dozey et al., 2020). High-value seaweed components such as antioxidants and micronutrients in health and nutraceutical products convert relatively low quantities of biomass into high financial returns across the whole supply chain, circumventing issues of scalability and limited supply (Wheeler et al., 2021). Industry expansion, which involves new production environments and a broader range of cultivated species, introduces health and safety risks, requiring further examination for effective management (FAO, 2022). Environment-specific quality and safety controls have dual advantages in maintaining both New Zealand’s global reputation for producing high-quality foods and in ensuring the well-being of our people.

Conclusion

Considering both global and national relationships with aquaculture and seaweed, there is a clear need for contributions from a food technology perspective in the continued development of this sector. As international demand soars and New Zealand’s aquaculture industry continues to develop, local seaweeds may unlock new export potentials. Exploring the composition, quality and safety of seaweed is not only an economic opportunity but also an opportunity to return to the national responsibility for kaitiakitanga, the guardianship of our environment.

References

Bradly, N., Syddall, V., Ingram, C., Clarkson, R., Elliot, A., Major, R., & Adams, S. (2021). Stocktake and characterisation of Aotearoa New Zealand’s seaweed sector: Market and regulatory focus National Sciences Challenge: Sustainable Seas. https://www.sustainableseaschallenge. co.nz/tools-and-resources/nz-seaweed-sector-review-part-1/ New Zealand Government, (2022). Aquaculture strategy: 2022 implementation plan. https://www.mpi.govt.nz/dmsdocument/505702022-Aquaculture-implementation-planJones, A. R., Alleway, H. K., McAfee, D., Reis-Santos, P., Theuerkauf, S. J., & Jones, R. C. (2022). Climate-friendly seafood: The potential for emissions reduction and carbon capture in marine aquaculture. BioScience, 72(2), 123-143. https://doi.org/10.1093/biosci/biab126

Food and Agriculture Organisation for the United Nations (FAO), (2022). Thinking about the future of food safety: A foresight report. https://doi.org/10.4060/cb8667en

Stenton-Dozey, J. M. E., Heath, P., Ren, J. S., & Zamora, L. N. (2020). New Zealand aquaculture industry: research, opportunities and constraints for integrative multitrophic farming. New Zealand Journal of Marine and Freshwater Research, 55(2), 265-285. https://doi.org/10 .1080/00288330.2020.1752266

Wheeler, T., Major, R., South, P., Ogilvie, S., Romanazzi, D., & Adams, S. (2021). Stocktake and characterisation of New Zealand’s seaweed sector: Species characteristics and Te Tiriti o Waitangi considerations. National Sciences Challenge: Sustainable Seas. https://www. sustainableseaschallenge.co.nz/tools-and-resources/nz-seaweedsector-review-part-2/

Call for Abstracts out shortly

Conference Committee Chair is Graham Eyres graham.eyres@otago.ac.nz

An event worth attending, for the science and technology, and for the people

For more information contact wendy@nzifst.org.nz