Recognising the unsung heroes for their contributions to New Zealand’s food
Vincent Arbuckle, Deputy Director
Food NZ is distributed online to all members of the New Zealand Institute of Food Science and Technology. An online edition is shared internationally. Visit www.foodnz.co.nz to subscribe.
Director Julie North, Foodcom foodnzeditor@nzifst.org.nz
Advertising Anne Scott anne@foodnz.co.nz 021901884
Design and Layout Jo Paynter, Pix Design
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Future food? Where are we going? Can we nourish the world population with plant based foods? Probably not. So the creativity of food technology and food science researcherscontinues to be critical for making the most of our resources.
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EDITORIAL
From the Editor
This issue of FoodNZ is my last, after 20 years, and 143 issues. Not exactly 20 years, but near enough. I first became Editor of the journal late in 2004, working for the then contracted publisher, Review Publishing, part time. I replaced Hugh Stringleman, who had resigned to focus on his agricultural journalism. At Review I worked in the same office as John Corbett who was then editor of Grocers’ Review. John, who sadly died 3 years ago, was a journalist and editor of many years’ experience. I learned a lot from John, observing his methods and process. I also learned a lot from Nikki George, Advertising Sales Manager – an ace telephone saleswoman.
At that time the NZIFST Publishing Committee was still active, notably including Peter Hawkins and Laurence Eyres. I remember our meetings, either at Hawkins Watts or in a tiny Chinese restaurant, I think, at the Market Road corner of Great South Road, in Auckland, but I am sure Laurence will correct me there. My previous experience in the printing and publishing world had been while working in Sydney, at Network Communications, for four years. It was in the very early days of desktop publishing using PageMaker, the earliest version of what is now the very powerful layout tool, InDesign.
From Sydney we went to Thailand and Manila, courtesy of the Coca-Cola Corporation. My husband Stuart, an Industrial Management and Engineering (IM&E) B. Tech graduate, class of 73, worked for Coca-Cola for about 20 years. Both in Bangkok and Manila, I continued desktop publishing, for the "women's groups" and some commercial operations, doing catalogues etc..
We returned to New Zealand in 1996. It took me until 2002 to re-enter our food industry world, working for Professor Ray Winger as event manager for the Massey University Food Awards for the 2002 and 2004 events. I rejoined NZIFST, after a hiatus of 15 years.
On beginning work as FoodNZ Editor, I began attending more NZIFST events, reconnecting with many from my early NZIFST and University days.
In 2006, Review Publishing resigned their FoodNZ publishing contract. Dave Pooch and I were appointed by the board as the new contractors and so it began.
I had known Dave since about 1975, as a very active member of NZIFST and the Auckland Branch. I was then a very new graduate: Class of '75, and Dick Hubbard and Torben Sorensen (B.Tech class of ’69) were all active NZIFST members. I remember being chivvied (encouraged, sorry) into standing for election as Auckland Branch Chair, late in the 1970s. I became National Secretary of NZIFST when Torben was President, 1983 – 1985.
Having signed the contract, Dave and I each contributed seed money, bought ourselves a couple of iMacs and printers etc and got on with it. Initially I took over the editing, production management and sales roles, Dave became our roving reporter.
Late in 2006, Mike Dimond, who had been the advertising salesman in earliest early days of FoodNZ, came on board as commission advertising salesman so I could concentrate on production and editing. Mike left us in 2014, having moved to a lifestyle block and deciding to devote his full energies to life in the country. I took over advertising sales again.
The journey has not always been easy. There were times when revenue barely covered expenses, especially when these expenses included ever-increasing postage and printing costs.
Happily, support for the magazine has always been strong. Quality editorial contributions were always forthcoming, we seldom paid for copy and that was generally an in-kind cost, such as paying for a writer to attend a conference and receiving a conference report in return.
And that brings me to my loyal columnists.
Laurence Eyres has prepared the Oils and Fats Column every issue since FoodNZ was first published in 2001 – and before then in “The Food Technologist”. Laurence has also frequently contributed scholarly articles pressed from his oily pathway. His issue count is well beyond 150 so his retirement from the role is well-earned. Thank you Laurence.
When we took over the magazine a formal association with the Meat Industry Association(MIA) was in place. For many years, Alison Spencer was contracted by MIA to supply 6 pages of copy, including "Meaty Morsels" and general MIA news. Her material was always interesting and did much to keep NZIFST members informed of happenings in the Meat sector. This arrangement continued until MIA decided to end the relationship, in 2019. Ali became a good friend, one of those I like to catch-up with on my rare visits to Wellington. Thanks Ali.
The Ministry of Health and the New Zealand Food Safety Authority and its later iterations, now New Zealand Food Safety, has supplied a column since the beginning of FoodNZ. So thank you to all the communications people and staff at that organisation. It is no easy task to write a column directed at scientists, rather than consumers, and get signoff in time for deadline.
The FoodNZ Careers Column has been contributed by John Lawson, of Lawson Williams Consulting, since 2005. His articles are on the NZIFST website, serving as a source of valuable information for those wishing to build and pursue their careers. (Everyone, then!) Much appreciated, John.
For many years NZIFST ran a Careers Promotion programme, managed by Jenny Dee. Jenny kept members up to date on
Anne Scott FNZIFST, Editor
the programme activities with regular reports and photographs up until 2022.
While Glen Neal was General Manager Risk Management and Intelligence, FSANZ, he contributed a lively column reflecting on the strategic work done by that organisation in developing regulatory pathways for foods. He seemed to have a fixation on “nuts and novels” – that is, nutritional ingredients and novel foods – not surprising really. Thanks Glen.
Almost 3 years ago, I asked John Brooks to write a Micro column for the magazine. Fifteen issues later he is still going strong. His latest column reminds us that forgetting history has unforeseen consequences. It is for good reason that those with experience are valued in many walks of life. Experience, i.e history, teaches us so much. Thanks John, I hope you continue sharing your experience in the column.
We now have a regular contribution from the Chief Executive of the NZ Food and Grocery Council, Raewyn Bleakley. NZFGC is the body that represents food manufacturers in this commercial and complicated world. Thank you, Donnell Alexander, a longtime NZIFST member, for helping set this up and Raewyn for your regular contribution. Who else?
The NZ Food Safety Science and Research Centre articles are written on their behalf by science journalist, Glenda Lewis,and give us all an insight into the work of this “virtual” organisation that has played such a vital role in maintaining the safety of our food supply, and in our nation’s international reputation for safe and wholesome food.
I apologise to those I haven’t named individually. My heartfelt thanks to everyone who has supported the journal. Without writers, columnists and NZIFST branch reporters (thanks to many of those, over the years) the journal wouldn’t be the magazine it is today.
Without advertisers there would be no journal, it has always been financially supported by proceeds from advertising sales. Finally, I must recognise the work of my layout designer – Jo Paynter.
When Dave and I began publishing FoodNZ we worked with a small design company. Their output was excellent but we were one of a number of clients. Our printer recommended Bill Paynter of Pix Design and after a year or so Bill handed the job onto his wife Jo, who had recently retired as a layout designer for the Herald. Jo and I have worked together preparing the magazine for printing, since 2008, and over the last 4 years for digital publication. It has been Jo's suggestion to subtly update the look of the magazine, with modern fonts and spacing, use of white space and the like, over that time. We have also prepared the NZIFST Conference handbook each year. Jo worked with me on the preparation of the NZIFST 50th Anniversary book and we will prepare the 60th Anniversay souvenir publication too.
Jo and I have developed systems and a workflow that works perfectly for us. We both work from home so our work schedules fit around our individual lives and social activity. Weekends and public holidays don’t interfere with workflow. I have become spoilt, in that during publication time, my designer is always available. Her work is impeccable. We have become so efficient that a two week timeslot to prepare for publication actually is probably about 5 days’ work. So, heartfelt thanks to a work colleague who has become a dear friend.
It’s been wonderful. I have made new friends, and strengthened lifetime friendships.
And now the Journal is to have a new editor, and a new designer (see below). Advertising sales will be taken over by NZIFST Executive Manager, Wendy Bayliss.
So long and thanks for all the words and the connections. …(with apologies to the Hitchhikers Guide to the Galaxy)
Anne Scott FNZIFST, Editor
New Editorial team for FoodNZ
Introducing Foodcom
Foodcom is a food and health communications consultancy, based in Nelson, with a small team of professional food enthusiasts – who love to talk about food.
Julie North is Director of Foodcom, is a registered nutritionist, and has been a member of NZIFST for many years. She has held industry roles in nutrition, public affairs and communications with Heinz Wattie’s, Fonterra and Sealord. Joining her on the team contracted to edit and publish FoodNZ will be Lauren Sheridan, trained as a chef and also in food technology with industry experience at Kerry Foods (UK) and New Zealand King Salmon. Chantell Bramley is their key project manager bringing marketing communications experience with Danone UK and Seafood New Zealand. Britte van der Pouw is their in-house graphic designer, trained as a dietitian in the Netherlands and now a whizz at designing magazines, infographics and animations. The Foodcom team are excited to take the reins of FoodNZ and have huge respect for the legacy work of Anne Scott. Very big shoes to fill indeed.
More information about Foodcom and the team is on www.foodcom.nz or see what they are up to on: LinkedIn
Foodcom Director, Julie North
Newsbites
Food New Zealand’s round up of news about NZIFST members, associated companies and other items of interest.
Congratulations to Dr Harjinder Singh FNZIFST
Distinguished Professor Singh was created Companion of the New Zealand Order of Merit for services to food science in the 2025 New Years Honours.
The text below is edited from the citation published on the website of the Department of the Prime Minister and Cabinet.
Dr Harjinder Singh has made outstanding contributions to food science, in particular protein chemistry related to foods and food processing, for more than 30 years.
His FerriPro technology, which brings affordable iron nutrition to the developing world, where iron deficiency is a debilitating problem, has been commercialised by the Nestlé-Riddet institute partnership, earning significant royalties for Massey University and the Riddet Institute. The FerriPro technology is one of the largest licensing deals in Massey University’s history and has been recognised by several awards.
Whilst at the Riddet, Dr Singh has contributed to development of functional milk protein products for Fonterra, which generate significant revenue annually.
He has investigated structure-function relationships in food colloids, providing new insights into molecular interactions in food systems and how they alter following food processing. With his team he invented an encapsulation technology for omega-three fatty acids, which allows the incorporation of fish oil into foods at high levels, creating healthier foods, subsequently enabling several companies to create products using this technology.
His prolific publications have ranked him as the number one food scientist in Oceania, with more than 500 publications, including serving on 15 editorial journal boards. He has translated his scientific findings to commerce, to achieve industrial outcomes of significant economic and social importance.
Congratulations Rodney Wong FNZIFST
Rodney has received the top honour of the Institute of Directors: Distinguished Fellow for his outstanding contribution to the public, private, and not-for-profit sectors, including a long-standing history in the dairy and food sectors.
His food industry experience included leading the merger that formed Plant & Food Research – a move that enabled top scientists in the sector to flourish.
He was chief executive, owner, and managing director of Yoplait, a company that had three Australian investors and was one of the largest privately-owned dairy companies in New Zealand for about six years. The company tried unsuccessfully to buy out Anchor when Fonterra was formed in 2002.
Rodney is still active in NZIFST, making an informative and entertaining presentation to Central/Taranaki Branch members last year, reported in FNZ Vol24, No 5.
Rodney Wong pictured at a recent presentation to NZIFST members
Euromonitor 2024 Snack Report
According to Euromonitor’s World Market for Snacks 2024 report, the replacement of meals with snacks has been on the rise. This is in line with convenience-oriented lifestyle changes in favour of snacking, and consumer purchases impacted by economic uncertainty.
Carl Quash III, head of snacks at Euromonitor International, said: “Consumers have been under unprecedented stress these past few years with the cost-of-living crisis among a number of other challenges. Snacks have been leveraged for comfort and stress reduction by providing entertainment at gatherings, joy as affordable gifts or presents, and pleasure as self-treats or rewards.”
According to Euromonitor International’s World Market for Snacks 2024 report, 14% of adult Vietnamese, 13% of adult Thais and 11 % of adult Singaporeans have been replacing their meals with snacks, as convenience-oriented lifestyle changes favour snacking and consumer purchases continue to be impacted by economic uncertainty.
Across other regions, 18% of adult Indians, 17% of adult Americans and 13 % of adult Britons have been replacing their meals with snacks.
The year-on-year growth underscores a significant shift in consumer behaviour, reflecting changing dietary preferences. However, Asia Pacific and Australasia as a whole are challenged by low consumer demand for snacks following years of inflation.
Australia sees one in ten, and New Zealand sees one in nine adults choose to replace meals with snacks in 2024. Both countries saw nominal growth of between 1% to 2% from 2023 to 2024.
The global market for snacks is expected to see sustained value growth, with retail sales projected to surpass USD680 billion in 2024, up 3.7% from 2023 in constant value prices. Asia Pacific is forecast to exceed USD160 billion in 2024, just behind North America at USD195 billion.
Quash added: “The motives driving consumers to snack are expanding and manufacturers are intersecting these new occasions and intents with offerings that provide opportunities for broader consumption throughout the day.”
Looking forward to 2025
Griffith Foods, a global leader in food product development based in USA, is kicking off 2025 with a focus on wellness as a defining factor in food trends for 2025.
The Griffith Foods Food & Flavour Outlook 2025 provides a comprehensive exploration of trends, emerging flavours, and evolving consumer preferences. Backed by global research and expert insights, the report highlights key developments expected to shape the culinary market in the year ahead.
As people embrace the New Year, many are prioritising balanced, feelgood eating practices over traditional health resolutions. “Consumers are increasingly interested in foods that support a holistic approach to wellbeing – reducing fatigue, aging gracefully, managing weight, and improving digestion,” explains Mark Serice, Vice President of Global Culinary for Griffith Foods.
The Food & Flavour Outlook 2025 reports that in North America, protein, and fibre-focused products positively influence purchase behaviours. In addition:
• Americans prioritise lower carbohydrates and non-GMO claims and associate fruits, vegetables, and lean meats as optimal
• Mexican consumers prefer low carb products and 44% are trying to eat more vitamin-rich foods
• Most Canadians are actively trying to eat healthy, but women more so than men.
Globally, innovative, wellness-focused foods are making waves:
In the UAE, energy-boosting almond-coconut protein balls promote heart health and circulation.
In Germany, a health-conscious restaurant chain features nutrient-packed dishes like a "vitality salad" with watercress, carrots, and pumpkin seeds.
The Food & Flavour Outlook 2025 dives into these trends and more, offering actionable insights for industry professionals seeking to stay ahead in an everevolving market. It can help them:
• Find balance between nutritious and delicious
• Ensure that healthy food is accessible and affordable.
Caps & Closures awarded for Easy Pour technology
Caps & Closures, in collaboration with Thankyou, has received international recognition, winning two esteemed WorldStar Packaging Awards for their innovative EzyPour cap. These accolades, awarded in the Health and Personal Care and Household categories, recognise Caps & Closures’ dedication to providing sustainable, practical, and user-friendly packaging solutions that set a new standard within the industry.
The EzyPour cap was designed to improve consumers’ refill experience. Its precisely engineered design allows for a smooth, controlled pour that minimises spills and ensures a clean and efficient refilling process. This unique feature and its intuitive usability make it the ideal choice for everyday household and personal care items. In a time when consumers are increasingly looking for eco-friendly options, the EzyPour cap promotes a more sustainable future. By making refillable packaging more convenient and accessible, this cap encourages users to reduce their use of single-use plastics and adopt reusable systems. Its lightweight, recyclable design not only minimises material waste but also lessens the brand’s environmental impact.
The WorldStar Packaging Awards, conducted by the World Packaging Organisation (WPO), is among the most prestigious international
packaging competitions, recognising outstanding innovation, design, and sustainability achievements. This year’s award ceremony will be held in person on May 30, 2025, in Milan, Italy, during the IPACKIMA Show from May 27 to May 30, 2025.
For more information about the show, visit IPACK-IMA. Receiving these awards places Caps & Closures among the leaders in the global packaging industry, reinforcing our commitment to delivering impactful solutions for the future of sustainable packaging.
Weight management benefits of Chicory
Root Fibre
Systematic literature review
A new systematic literature review with meta-analyses, conducted by Reimer et al, demonstrates that chicory root fibre intake promotes a significant reduction in body weight, body mass index (BMI), fat mass, waist circumference and, to a certain extent, body fat percentage. Based on this review, there is now even stronger evidence to show that supplementation with chicory root fibre can lead to clinically meaningful reductions in body weight and other weight management parameters.
Included in the systematic review with meta-analyses, considered the strongest methodology in the hierarchy of scientific evidence, were 32 randomised controlled trials and almost 1200 participants. The studies were selected based on an extensive literature search and review process that followed the guidelines of the Cochrane Handbook for Systematic Reviews and Interventions and the PRISMA standards of quality for reporting systematic reviews and meta-analyses. The inclusion criteria for the studies were based on the consumption of chicory root fibre in randomised controlled trials that were designed to gauge its effect on body weight, BMI, total body
fat, body fat percentage, or waist circumference in adults of all health conditions.
Commenting on the findings, Prof. Dr. Raylene Reimer, University of Calgary, Canada, said: “Prebiotics have been investigated for their ability to modulate the gut microbiota and affect various aspects of metabolic health. This systematic review and meta-analyses show that inulin-type fructans, specifically those derived from chicory root, beneficially impact multiple facets of body weight management. Given the positive outcomes seen across a wide range of participants, chicory root prebiotic fibre could be an important tool to help promote improved weight management.”
BENEO’s prebiotic fibres, Orafti® Inulin and Oligofructose, are inulintype fructans. They are natural, non-GMO, clean label prebiotic fibres that are derived from chicory root via a gentle hot water extraction method, unlike some other fibres that are artificially or chemically made. They can be used in a wide range of food and beverage applications including baby food, according to national legislations. As proven prebiotics, chicory root fibres (inulin, oligofructose) support a healthy gut microbiota and selectively promote the growth of beneficial microorganisms, such as Bifidobacteria, in the gut. Being prebiotics, they also trigger a cascade of metabolic effects, resulting in the promotion of satiety, thereby helping people to naturally reduce their food intake.
Food product reformulation
A collaboration for better health
Raewyn Bleakley, Chief Executive, NZ Food & Grocery Council
As food technologists, processors, and researchers you have a lot on your plate – and not just breakfast, lunch and dinner! Our food supply is in your capable hands and I for one am so grateful for that. In my view we don’t celebrate enough the amazing formulation and reformulation work that’s been achieved – especially over the last two decades. Such dedication and innovation have significantly improved food quality, safety, and sustainability, benefiting countless lives. As a result of this work, shoppers now have access to hundreds of healthier options – more than ever before. For example, there are more low- or no-sugar products on the market now than at any time in New Zealand’s history.
Companies are often quiet about how their recipes are slowly getting healthier – whether it be less salt, less sugar, less saturated fat or more fibre and vegetables – but this work stealthily continues. Why keep this on the down low? Well despite the evidence that such changes will positively influence health outcomes, many consumers are still wary when taste is still one of the main motivators for purchase. No one wants to risk losing sales, so reformulated foods must still taste great - another largely unsung major achievement of food technologists.
Ill-informed criticism of manufactured foods a concern
Unfortunately, the fact that such work is not highly publicised plays straight into the hands of critics. With increased reference to concerns about ultra processed foods, there is a growing, ill-informed narrative that all manufactured foods are somehow less healthy. Over the summer break The Post ran a series of articles on the subject, on the "proliferation of ultra processed foods" interviewing nutritionists for their views. It was encouraging to read the three-part series finished with, “while it’s good to be mindful of what we’re putting in our bodies, we should look at the picture holistically and in context”. Nutritionists – especially those working in the food industry – know this is true and frequently defend the place of manufactured foods in an affordable, convenient, balanced and varied diet.
Informing through the Shared Horizons Series
At the New Zealand Food & Grocery Council we are doing what we can to highlight the great work being done across the sector to ensure many commonly consumed manufactured foods are actually
Every food product reformulation for better health must taste good too. Sensory evaluation is one part of the whole process
healthier than ever before. One of the ways we are communicating this is through our Shared Horizons content series – specifically addressing the work that’s going on to improve the healthfulness of the food supply in the "reformulation and innovation" videos. In the "drivers of change" video I give an overview of the importance of reformulation and why it should be celebrated – that the real beauty is that we’re giving the population a healthier diet, without compromising the palatability of those foods.
In our advocacy work we also take every opportunity to promote the reformulation work that the Heart Foundation does with the food industry. This important programme which has steadily chipped away at reformulation targets and established new norms across different categories over two decades, has achieved astounding nutritional change for New Zealanders. It’s a successful collaborative model which has the potential to be even more effective with more government support and recognition. The results would not exist without the expertise of individual food technologists within the companies themselves. For example, the median sugar content of the top 10 selling yoghurts has reduced by 39%, and the median sugar content of the top 10 selling flavoured milk has reduced by 19%. Those are amazing statistics.
We welcome the ongoing dialogue with food technologists about how we can further communicate your important work and continue to give credit where credit is due. Together, we can amplify the recognition of your contributions and inspire future innovations in the food industry.
NZ Food Safety –
Recognising the unsung heroes for their contributions to New Zealand’s food safety system
Vincent Arbuckle, Deputy Director General, New Zealand Food Safety
All New Zealanders interact with our food safety system each day.
Our nation’s health, reputation, and economy rely on maintaining an effective and trusted food safety system in New Zealand.
Food safety is a company-wide, end-to-end business responsibility involving everyone, including consumers. With the food sector’s business environment constantly changing, the food industry must continually build and maintain good food safety capability.
Food safety culture is essential to our food safety system and to your business.
New Zealand’s strong reputation for safe and suitable food depends on the commitment of the industry and is an important part of our wider food story. A culture of safe food practices is essential for businesses to endure through the highs and lows of the industry. Practically demonstrating this culture through integrated and continuous food safety procedures protects and builds trust with consumers; reduces risk of incidents; ensures products meet standards for domestic and international sale; and positions our businesses as trusted and reliable across the globe.
Some companies and individuals have gone above and beyond in their work to improve and implement food safety practices in New Zealand. To recognise these outstanding contributors to the food safety system, New Zealand Food Safety (NZFS) champions the Significant Contribution to Food Safety award, presented as part of the annual New Zealand Institute of Food Science and Technology (NZIFST) Awards.
About the award
The heroes of the food safety system often operate unnoticed through process improvement, developments in risk management, or advocating for food safety and quality, and communication.
In collaboration with NZIFST, we at NZFS aim to recognise those unsung heroes, and encourage members of the food industry to do the same. The Significant Contribution to Food Safety Award recognises outstanding, original, creative improvements or exceptional commitment to the safety of New Zealand’s food.
Because the award is open to all areas of the food industry, recipients come from all types of backgrounds. Past winners all demonstrate commitment to maintaining a strong food safety culture.
Past winners
Since 2015, NZFS has seen some fantastic work from past winners. In 2021, Denver McGregor (General Manager of Food Safety and Quality, New Zealand King Salmon) was recognised for pioneering a Listeria Strategy Programme, to better understand Listeria monocytogenes, its occurrence within the New Zealand King Salmon manufacturing environment, and find methods to control it. This programme enables New Zealand King Salmon to accurately match a strain of Listeria back to the original source. The company
is now able to use this technology and research findings to create methods to eliminate Listeria from the manufacturing environment.
More recently, in 2024 Dr Pierre Venter (Director Research and Development, Fonterra) was presented the award. Dr Venter led the development of new, world-leading tools to enhance Fonterra’s environmental pathogen risk management, innovate safety into new products and processes as well as maintain advanced communication with a broad range of risk managers including regulators and customers. His work improved how Fonterra, New Zealand, and the world assess and manage food safety risk.
Nominations for the 2025 Significant Contribution to Food Safety Award are open
So many of New Zealand’s dedicated food industry participants work behind the scenes to transform, optimise, and innovate processes, which keep our food safe and suitable. Our food industry’s unsung heroes work with deep commitment and the highest level of integrity to implement improvements and developments in food safety.
NZFS invites your nominations for an organisation, team, or individual who demonstrates commitment to and application of food safety improvements or developments. Nominations can come from any sector within the food industry. The winner will be announced and recognised at the NZIFST conference dinner.
Be sure to submit your nominations by Tuesday 27 May 2025 for the Significant Contribution to Food Safety Award | NZ Government. For any questions, contact NZFSEngagement@mpi.govt.nz.
Winner of the 2024 Significant Contribution to Food Safety Award, (right) Dr Pierre Venter (Director Research and Development, Fonterra), is pictured at the Awards Dinner with NZFS DDG, Vincent Arbuckle
Sliding on
Lessons Forgotten
Professor John D Brooks, FNZIFST
John Brooks' view of the food world through the lens of a microbiologist.
With few exceptions, there is very little new in microbiological food safety. It seems that the same culprits turn up again and again - Listeria, Salmonella, Escherichia coli, Norovirus (though Campylobacter outbreaks seem relatively rare) – and the range of foods is extensive, but not surprising – cucumbers, carrots, onions, ground beef and undercooked or made-to-order burgers, deli meats, eggs, oysters, raw milk and raw milk cheese, lettuce and walnuts. Some causative agents occur rarely, e.g. bongkrekic acid produced by Burkholderia gladioli pathovar cocovenenans, Clostridium botulinum, and Penicillium adametzioides producing puberulic acid in red yeast rice supplements.
Of course, a recent concern is the detection of Avian Influenza in dairy cattle in America. Tests on pasteurised milk revealed fragments of the H5N1 virus, but these were shown to be inactive. This was not the case for raw milk. A recent, isolated case of human infection with bird flu in Texas involved a dairy farm employee working with cows presumed to be infected with H5N1. The worker did not develop respiratory symptoms. However, they did develop conjunctivitis and the virus was present in the eye tissue.
Darin Detwiler published a useful opinion piece in Food Safety News in September,1 taking as his thesis that the recent Boar’s Head’s deadly Listeria outbreak serves as a stark reminder that the food safety issues exposed by Upton Sinclair over a century ago in “The Jungle” still persist. Though this was a novel with a focus on the exploitation of workers, the reviewer, writing in the London Times Literary Supplement 1906, felt that the account was grounded in reality. The reviewer stated that “The things described by Mr. Sinclair happened yesterday, are happening today, and will happen tomorrow and the next day, until some Hercules comes to cleanse the filthy stable.” I wonder if we are still living in ‘the next day’. American philosopher George Santayana is claimed to have written “Those who cannot remember the past are condemned to repeat it”.
Boar’s Head is a company with 120 years’ experience in producing delicatessen meats, cheeses and condiments. One could be forgiven for thinking that they would have their safety procedures well-developed. But having procedures in place and being in compliance with food safety regulations is not enough. Ingredient sourcing, staff training, storage facilities and equipment maintenance are also critical for production of safe food. I have written before on the almost futile exercise of end-product microbiological testing: inspection cannot ensure the safety of food – this must come from rigorous adherence to internal standards and continuous monitoring of hygiene and sanitation during harvesting, processing and distribution.
Looking back over my years as a microbiological consultant, I see many examples of lessons lost or ignored and this applies both to food
Packaged baked goods may develop mould if equipment and systems are not adequate
manufacturers and consumers. Sometimes the production managers don’t actually know what is going on in their own processes.
The case of the mouldy biscuits
A biscuit manufacturer was concerned about biscuits going mouldy in the bags. The biscuits were cooked on a strip oven and were packed as soon as they came off the strip, so the humidity in the bags was quite high. I noted that the ceiling in the processing hall was covered in mould colonies and I thought that this was the source of contamination. After cleaning, the mould problem continued. We found that two of the gas burners in the oven were not working, so biscuits on that side of the oven were undercooked. Even after that was fixed, the biscuits still went mouldy. We measured the water activity in the biscuits and found that it varied considerably, but the production manager assured me that the raw mix always had the same composition. However, the oven operators told me that when the mix didn’t extrude cleanly onto the strip, an extra bucket of water was added!
… and what about the high counts in dried vegetables?
A dried vegetable product was showing spikes of high microbiological counts. The manager said that there was no product recycling in the drying process, but I could see from the viewing platform a couple of workers shovelling product from the outlet back to the inlet of the dryer. But the real issue was the processing hall itself. A cold air
In microbiological food safety the same culprits turn up again and again
trunking over the steam blancher had a thick black layer of material over its whole surface and condensate dripped intermittently into the finished product, presumably carrying microorganisms with it.
Where does your cooling air come from?
I visited yet another factory having problems with mould growing in their finished packaged product. The raw batter was transferred to a cooker and the cooked product was ejected onto a perforated strip with a slight angle from horizontal. Air was blown up through the perforations, both cooling the product and effectively fluidising the flow to transport the products to the finishing cooler prior to packaging. It was fairly easy to see where the problem lay. Air was drawn into the factory from the outside by a fan in the air duct. There was no filter on the air and a quick look outside revealed cattle grazing right up to the factory wall. The fan drew in air containing dust from the paddock, which was then blasted into the product.
...and don't talk to me about barbecues!
I attended a meeting of food experts in Wageningen, Holland. One evening, we were taken to the Zoo in Arnhem. After the visit, we had a meal in the somewhat inappropriately named Burgers Zoo Restaurant. A feature of this is the do-it-yourself barbeque. This ingenious device is like the continuous toasters you see in some hotel dining rooms – the food is placed on a continuous belt grill and passes over heated briquettes. Diners select their meats and salads from the
large range set out on side tables. I guess I should not have been surprised to see several of them take their raw meats and salads onto a single plate. They cooked the meats and then put them back onto the same plate! Nobody took fresh plates or heated the tongs used to put the meat on the grill – cooked food should NEVER be put on a plate that has held uncooked meat, and cross-contamination of salads from raw meats must be avoided. When I pointed out their mistake to a couple of my colleagues, they understood, but still didn’t know what to do about it. Clearly, not all the participants were experts in food safety, but I had hoped that they would know about basic food safety rules. At the other end of the scale, one young lady expressed concern as to whether she had cooked her steak sufficiently and was she at risk of food poisoning? In my opinion, her meat was over-cooked. She expressed the view that barbequing was a bloke’s job, but I wonder if it should be left to food microbiologists?
My favourite example was one in which the production manager was inexperienced to the extent that he didn’t understand the principles of food processing. The company was having problems with Listeria monocytogenes contamination in several products. I did a hygiene audit and found a thick biofilm in the floor drains. When I pointed this out to him, he said “That biofilm isn’t ours, it comes out of the drains”.
John Lawson FNZIFST, Lawson Williams Consulting Group
Working in recruitment I am immersed in the world of words. In 2025, the reality is that words will mean the difference between you being overlooked or standing out.
We all should know that words hold immense power – they shape perceptions and can create opportunities.
Increasingly, whether in a job search, professional networking, or AI interactions, the right words can land you a job, build your reputation, and open doors.
Make yourself stand out
The Power of Language and Keywords in your career, job search and in the world of AI.
In today's competitive job market, simply having the right experience and qualifications is not enough.
In 2025 we know companies are receiving multiple applications per role, so to stand out requires a strategic approach.
To differentiate yourself, you need a strong personal brand, an ATS-optimised resume, and a proactive networking strategy. Leveraging AI-driven job search techniques, crafting impactful LinkedIn profiles, and using precise, keyword-rich applications can significantly boost your visibility.
the right keywords and action verbs can make the difference between getting hired or ignored. In networking, strong word choices help you build relationships and make lasting impressions. Networking isn’t just about who you know, but how you communicate.
3 Words unlock AI’s potential (How you talk to AI Matters) AI, including ChatGPT, responds directly to the words you use. AI interprets words literally so the more precise and structured your language, the better the results. This is especially true in AI-powered job searches, where keyword-rich queries improve search results.
4 Words reflect Leadership and Emotional Intelligence Great leaders understand that how they communicate defines how they inspire and influence others. Similarly, emotional intelligence (EQ) is reflected in our choice of words. Being mindful of tone, intent, and delivery builds stronger relationships in personal and professional spaces.
There is power in words. What you say is what you get. – Zig Ziglar
In the world of AI, words dictate how technology understands and responds to human intent.
Breaking down the power of words.
1 Words shape perceptions and influence decisions The way we frame our language directly impacts how we are perceived by others—whether in a job interview, a LinkedIn post, or a business pitch. Words control first impressions. They set the tone for how we are viewed and remembered.
2 Words drive career success (resumes, interviews, and Networking). The ATS game in job searching In today's job market, Applicant Tracking Systems (ATS) scan resumes for specific keywords before a human ever sees them. Using the right words – aligned with the job description – can make your application more discoverable. In job applications, using
5 Words create and control narratives (Branding and Influence) In today’s digital world, personal branding is everything – and it’s built through the words you use online. Even on social media and company branding, words control how people see you or your business. Your LinkedIn profile, resume summary, and cover letter tell your professional story. The words you choose create your personal brand.
So, are Keywords the future of career success?
As technology continues to shape job searching, it seems that keywords are increasingly becoming the “currency” of visibility and opportunity.
Whether we consider this to be progress or not, this shift in hiring is not slowing down – and will only accelerate.
The future appears to belong to those who can leverage AI, digital tools, and strategic keyword usage and of course while still showcasing human creativity, adaptability, and leadership.
John Lawson is founder of Lawson Williams Consulting Group. He initially studied Biotechnology at Massey and is a Fellow of NZIFST. He now enjoys leading a team of recruitment consultants, helping people like you develop satisfying careers.
Overview: Laboratory Requirements
Equipment, consumables, instrumentation, rapid analysis technologies and more.
Food New Zealand’s round up of current suppliers and their latest offerings.
Alphatech Systems
Alphatech Systems is a proudly New Zealand-owned and operated company, servicing the Food Science community for 42 years. The analysis of chemicals in food is crucial for comprehending their behaviour and assessing potential environmental consequences. Alphatech proudly presents the following selection of high-quality brands for all your testing needs:
• Biochrom/WPA – Libra Scanning UV/Vis Spectros, which feature double beam and variable bandwidth options.
• Cooper-Atkins – exceptional thermometry solutions, including meters and customised probes and sensors tailored for the food and beverage industries.
• Eutech Instruments – renowned food and water analysis instruments, covering pH/mV/Ion-specific, temperature, Conductivity/Resistivity/ TDS and Salinity, DO, Turbidity, and Colorimeter meters.
• Horiba Laqua – high-quality equipment for water and food testing, with the added capability of creating custom applications for pH, ORP, EC, TDS, and DO.
• Human Corporation – laboratory and high-capacity RO water systems, ranging from Type 1 Ultra-Pure to high-capacity RO systems suitable for research, general lab and industrial applications.
• Laboratoires Dujardin-Salleron – a traditional range of wine analysis apparatus, including ebulliometers, sulfilysers, hydrometers, and titrators.
• Multisensor Systems – Water and air analysers specialising in hydrocarbon analysis, oil-in-water detection, THM, and ammonia analysis, essential for protecting potable and wastewater.
• Optika – specialty instruments for refractometry, sugar purity, optical rotation, and polarimetry.
• Precisa – Balances with capacities and resolutions ranging from 125g (0.01mg) to 12.2kg (0.1g), extending to industrial scales, moisture balances, and automatic ashing. The new 390 and 520 Series Balances with tablet-style touch screens offer intuitive operation.
• VICAM – instruments and a complete line of qualitative and quantitative rapid diagnostic test kits, strips, and instruments for testing mycotoxins in food, feed, and grain products.
• Waters Corporation – an extensive array of Chromatographic equipment, chemistry and consumables, including HPLC, Mass Spectrometry, HPLC Columns, Vials, filters, and more.
Please don't hesitate to reach out to us at Alphatech Customer Service. We greatly appreciate your feedback, and we take pride in our commitment to meeting the unique needs of each and every customer. Your satisfaction is our priority. We deliver.
Capex it or Lease it?
The alternative: tailored leasing
In today's dynamic business landscape, the decision between leasing and purchasing assets can significantly impact a company's financial health and operational flexibility. BACD Leasing, a Matt Solutions Ltd Company, offers compelling alternatives to traditional asset acquisition through its tailored leasing solutions.
Leasing provides numerous advantages over outright purchase, particularly in terms of capital expenditure management. By opting for a lease, businesses can avoid substantial upfront costs, preserving valuable capital for other critical areas of operation. This approach allows companies to acquire necessary equipment without depleting cash reserves or resorting to loans that may impact their credit standing.
Leasing also offers attractive tax benefits. Lease payments are fully tax-deductible as operating expenses, potentially reducing a company's overall tax liability.
Flexibility is another key benefit of leasing. As technology and business needs evolve rapidly, leasing allows companies to easily upgrade or replace equipment without the burden of selling outdated assets. This agility can be crucial in maintaining a competitive edge in fastpaced industries.
BACD Leasing understands that each business has unique needs. They offer flexible leasing terms of 1, 2, or 3 years, with options for finance-only or fully supported leases that include maintenance costs. This flexibility allows businesses to choose the most suitable arrangement for their specific requirements and budget constraints.
Opting for a fully supported lease can result in lower overall costs compared to outright purchase. With maintenance included, businesses can benefit from predictable monthly expenses, eliminating unexpected repair costs and simplifying budgeting. Additionally, BACD's buying power often translates to discounts on services and maintenance, further reducing total ownership costs.
By choosing to lease through BACD, companies can focus on their core competencies and growth strategies, leaving asset management to the experts. This smart, flexible, and financially savvy approach to asset acquisition enables businesses to thrive in an ever-changing economic landscape while optimizing their financial resources.
Bio-Rad
Peace of Mind for food safety testing
Bio-Rad is a global leader in real-time Polymerase Chain Reaction (PCR) and has strong expertise in microbiology linked to the heritage of Pasteur Institute. Bio-Rad manufactures tests for food safety with a complete line of solutions for food pathogen testing.
The CFX Opus System is the next evolution of qPCR that delivers consistent data with improved thermal performance and connectivity combined with our proprietary optical shuttle system. This system enables precise discrimination of up to five targets in large-volume reactions. Coupled with CFX Manager software, Industrial Diagnostic Edition (IDE), it ensures easy sample setup, result analysis, and seamless bidirectional laboratory information management system (LIMS) connection.
iQ-Check Real-Time PCR Solution is based on PCR to provide a
fast and accurate method for food pathogen testing. It is a complete, flexible and open solution, allowing industrial microbiology laboratories quick control and reaction in quality assurance procedures. It uses an optimised system of primers and probes to ensure high specificity and eliminate cross-reactions. It is designed as a multiplex reaction that includes an internal inhibition control that is amplified in parallel with the target DNA for a reliable result. Our solutions are validated by international certification bodies, including AOAC, AFNOR, NordVal, MicroVal and Health Canada.
As an instrument manufacturer, Bio-Rad also provides instrument options for both low and high-volume users, including our iQ-Check Prep automation system. With over 70 years of experience, we are committed to providing products for food, beverage, industrial water, and veterinary safety diagnostics, building lasting relationships with our customers.
ATA Scientific
Analytical tools for measuring food quality
Used to determine particle size and size distribution for foods and additives, Malvern Panalytical’s latest Mastersizer 3000+ offers a significant advancement in particle size analysis, combining decades of trusted expertise with state-of-the-art technology. Seamlessly integrating artificial intelligence (AI) and data sciencedriven software solutions, this cutting-edge automated instrument offers a helping hand to users at all proficiency levels. Particle size defines mouth feel and is important for controlling manufacturing costs. With a dynamic range spanning 0.01 to 3500 microns, the Mastersizer 3000+ delivers precise, robust, wet and dry particle size measurements tailored to the operator’s application needs. A small footprint, exceptional dry dispersion capabilities and intuitive software designed to ease user workload have resulted to its enduring appeal and propelled the system as the unit of choice.
Malvern Zetasizer Ultra is used for the measurement of particle and molecular size, particle charge and particle concentration. The system can be used to determine optimal concentrations of food additives for desired taste and smell performance or to improve emulsion stabilisation of flavourings.
The new Zetasizer Ultra delivers enhanced speed and ease of use, accelerating sample throughput. Multi-Angle Dynamic Light Scattering (MADLS) technology provides higher resolution, more complete particle size distributions and calibration-free particle concentration analysis to enable even greater insight into your samples.
Phenom Desktop Scanning Electron Microscope (SEM) is an essential tool used to study the relationship between food processing conditions and morphological changes of food components, as the structure of foods can influence nutritional value. The Phenom XL G2 desktop SEM is easy to use and offers superfast imaging with fully integrated X-ray analysis to enable both food structures to be physically examined and their elemental composition determined. New automation solutions for quality control (QC) enable manual, repetitive tasks to be automated and a high volume of samples to be quickly processed. Particles, pores, fibres can be automatically characterised and foreign contaminants automatically identified for chemical composition.
For further details contact ATA Scientific Pty Ltd.
Bio-Strategy – Part of DKSH Group
– offering multiple solutions for the NZ food and dairy industry
Jasco: FTIR Application in Food Analysis; for component analysis of dairy product and identification test of food additives.
Gold Standard Diagnostics: Diagnostic test kits and instruments for Food, Feed, and Environmental Safety for applications in research and industry.
PerkinElmer Food and feed safety testing for a safer global food chain. A diverse range of test kits to detect antibiotics, hormones, veterinary drug residues, natural toxins, pathogens, and industrial contaminants.
Hamilton: Sensors for process analytics in the food and beverage industries. Optical DO and pH process sensors offer lower operating costs, tighter process control; seamless calibration, troubleshooting and connectivity. foodInspect™ NIMBUS® for 3M™ Molecular Detection System. Automation solution for quality pipetting.
Molecular Devices: Absorbance microplate readers for beer, wine and food safety analyses, including gluten level testing, yeast metabolism, colour and bitterness (IBU's); L-Malic acid and phenolic compounds; and Endotoxin testing and melamine detection in GLP/ GMP environments.
RAD SOURCE: Patented Quastar® Photonic Decontamination technology provides the cannabis industry with the only technology to safely inactivate mould, powdery mildew, Aspergillus, BTGN, yeast, Salmonella, E. coli, Coliform and other challenging microbes.
Ohaus: A wide range of balances, scales, pH meters, and moisture analysers that meet the demands of the foods industry at economical prices.
Miele Professional: Under-bench and stand-alone laboratory washers/disinfectors with a large range of accessories for both wide and narrow neck glassware. Passive drying or active HEPA filtered drying models.
Priorclave: Autoclaves for all your sterilisation needs.
ESCO: A wide range of Laminar Airflow Cabinets in either horizontal or vertical airflow formats providing ULPA filtered clean air as well as ovens and incubators from 32L to 240L.
Binder: Large range of ovens and incubators.
Microbiological Testing: Comprehensive range of consumables including media and plasticware.
For more information, please contact Bio-Strategy – Part of DKSH Group.
The Malvern Panalytical Zetasizer from ATA
Hygiena
From tradition to technology: advancing sterility testing in food manufacturing
Extending the shelf life of food products has been a crucial objective for manufacturers for decades. Ultra-High Temperature (UHT) treatments, a key process to achieve commercial sterility, enable the production of food products with exceptionally long shelf-life, often exceeding 12 months.
Commercial sterility refers to "the absence of microorganisms capable of growing in the food under normal non-refrigerated conditions during manufacture, distribution, and storage” (Codex Alimentarius Commission (WHO/FAO) CAC/RCP 40-1993).
Maintaining food quality and safety is essential, and microbial contamination in UHT products poses a significant challenge.
The standard method for verifying sterility in finished products involves total bacterial count which, using traditional methods, is time-consuming, labour-intensive, and costly due to extended storage periods. Consequently, UHT manufacturers are increasingly adopting faster, less laborious alternatives that can maintain the accuracy of traditional methods.
Several rapid testing methods for sterility have emerged, including pH measurement, ATP testing, Co2 monitoring and Flow Cytometry. Each method offers distinct advantages and drawbacks.
• pH Testing: Following incubation (3–5 days at 30 °C and 55 °C), a significant pH drop indicates contamination. This method is cost-effective and requires minimal equipment but is limited to detecting acid-producing microorganisms and is unsuitable for acidic foods like juices.
• CO2 Monitoring: This approach measures CO2 levels, which rise during bacterial growth, using a colorimetric or fluorescencebased reaction. Results are available in two to four days, reducing holding times. This method requires minimal labour and conserves lab space through automated incubation. However, it has limited sample throughput due to instrument capacity. The initial set-up costs and the cost per test are high.
• ATP Testing: ATP testing detects microbial contamination through light emitted during a bioluminescence reaction. The process involves removing free ATP, lysing microbial cells, and measuring bacterial ATP using a luminometer, all of which is performed in an instrument. (such as the Innovate™ System from Hygiena®). This method supports high throughput, processing 96 samples in under 20 minutes. It significantly reduces holding times by at least five days and is user-friendly and cost-effective. Even though it entails higher initial set-up and equipment costs, the cost per test is low.
• Flow Cytometry: Flow cytometry is a technique that can be used to test for sterility in samples such as blood products. The method doesn’t support high throughput testing as well as ATP
testing. The initial set-up cost can be very high and on a cost per test basis, this is the most expensive method. However, it requires less labour and provides accurate results.
Selecting an appropriate rapid microbial screening method depends on several factors:
• Speed and reliability
• Laboratory efficiency
• Technical support
• Regulatory compliance
• Continuous improvement
The pursuit of efficient, accurate, and cost-effective methods to ensure the commercial sterility of UHT products continues to evolve. While traditional methods remain reliable, rapid methods such as pH testing, ATP testing, Flow Cytometry and CO2 monitoring offer compelling alternatives to meet the dynamic needs of the food industry.
John Morris Group
John Morris Group specialises in the supply, installation and servicing of scientific testing and analysis equipment.
Our food and beverage solutions monitor food quality and composition using accredited methods.
We can provide solutions for:
• fast automated solvent extraction of pesticides
• acid digestion measurement for extracting trace metal contaminants
• compositional analysis to measure fat/protein/water/ ash more accurately than NIR/FT-NIR systems, while still being simple, safe and rapid approaches
• sample preparation for automated SPE, dioxin, pesticide, mycotoxin analysis
• measuring physical properties such as brittleness, hardness, firmness, stickiness of food products to meet the textural characteristics desired by consumers
• measuring powder flowability through hoppers and to ensure crisps are evenly seasoned
• flow measurements of fluids, semi-solids, and even solids for processability, formulation changes, and ageing phenomena
• particle characterisation to prepare stable colloidal dispersions, measure particle size and molecular weight distribution
• colour measurement for food and beverages, sugar solutions, honey, beer and more
• measuring salts and sugars, moisture in honey, a perfectly brewed coffee and when cooling oil needs replacing.
If you need to dry, grind, mill, cut, weight, count, pump, ferment or incubate it, come speak to John Morris Group.
If it’s an instrument for in-line, at-line, or for on the farm, search for it on the John Morris Group website.
Our products and knowledgeable staff help companies maximise profitability and product quality by optimising their process control.
Metrohm New Zealand
Metrohm New Zealand provides experience and knowledge to the food and beverage industry, earned through years of supportng customers with a complete line of robust, efficient, and sensitve instruments.
Here are 5 ways to optmise your food analysis using Metrohm instruments, from sample preparaton and nutrient testng to labelling, using various applicatons and techniques.
Salt Analysis – Metrohm provides a cost-efficient, fast sodium analysis with the Eco Titrator system. The Eco Titrator Salt plus provides the complete package for the analysis of chloride in a wide variety of food samples.
Allergen Testng Solutons – With the range of enzymatc/chemical test kits from BioSystems, you can now test your food and beverage production for a wide range of consttuents. ELISA kits analyse the presence of substances at very low concentratons due to the specificity of antgen-antbody binding reactons.
Importance of Homogenisaton – Samples are often complex and
need to be homogenised and reduced to a suitable partcle size depending on the chosen analysis method. RETSCH offers a variety of mills and grinders suitable for the different requirements of food analysis.
Qualitatve and Quantitatve Analysis – Compositon and authenticity of food products can be assessed non-destructively with Raman spectroscopy. This includes detecting contaminants, identfying food additves and ingredients like cellulose, sorbitol, stearic acid, and starch. Raman spectroscopy also quantifies the compositon of fatty acids and other components, such as flavours, in food products. Near-Infrared Spectroscopy can also analyse ash content, providing additonal depth to food compositon analysis. Ash analysis can also be performed using Carbolite ovens for more flexibility.
Protein and Total Nitrogen – The ELEMENTRAC CN-r is the perfect solution for high-throughput laboratories needing fast (<3 min) and reliable results. This analysis method, known as Dumas analysis, is a proven alternative to the traditional Kjeldhal method for determining total nitrogen and protein by combustion of the sample.
Lab Supply: The best support and service in the market
A trusted partner for laboratory equipment, consumables, and scientific solutions, what sets Lab Supply apart is our expert infield support, customer service and aftercare. As a one-stop shop for your laboratory needs, we offer access to 90 leading global suppliers and carry a wide range of stock for fast and efficient delivery.
We’re thrilled to have recently enhanced our partnership with Merck, solidifying Lab Supply as the go-to for all things Merck Science Lab Solutions within New Zealand. This exciting collaboration empowers us to offer an even broader range of premium Merck products, from innovative reagents and pH indicators to high-quality filtration solutions and cutting-edge laboratory consumables.
Some of our other key partners include BRAND for their innovative and world-leading liquid handling solutions, designed for accuracy and reliability in sample handling; Memmert ovens, incubators and climate chambers, renowned for their performance and durability; and Greiner BioOne plastics, perfect for modern laboratory workflows. We also feature Heidolph Instruments for advanced stirring and mixing.
Whether you’re testing for quality, ensuring safety or driving innovation in food and beverage production, Lab Supply is your trusted partner for excellence. Explore our unmatched portfolio of world-leading brands and discover why food and beverage laboratories across New Zealand rely on us to deliver the tools and solutions they need to thrive.
Lab Supply is here to power innovation in every lab, every day.
Mediray NZ
Empowering New Zealand’s food industry
In today’s fast-paced food industry, success demands innovation, precision, and sustainability. Mediray is proud to support New Zealand’s food producers and processors with cutting-edge laboratory consumables, equipment, and rapid analysis technologies.
As a trusted partner, we have the best global brands to meet local needs, ensuring our customers stay ahead in a competitive market. From eco-friendly consumables to advanced equipment, our portfolio is designed to enhance efficiency and support greener operations without compromising performance.
At the heart of Mediray’s success is our
exceptional sales team. With deep expertise and a commitment to understanding your unique challenges, we deliver tailored solutions that drive real results.
Our customers’ feedback reflects our dedication to excellence. One shared, “I’ve always had a very positive experience with Mediray. Enquiries are answered promptly, I don’t feel pressured afterwards. The website is easy to navigate, product prices and availability are clear. The products are excellent quality, and alternatives are suggested when needed.”
More than a distributor, Mediray is a partner invested in your success. Together, we can deliver safe, high-quality food products that earn consumer trust locally and globally.
The future of food is fresh, sustainable, and innovative – and Mediray is ready to help you seize it.
Neogen
Continuing its forty-year legacy of innovation, Neogen® has welcomed yet another addition to its Petrifilm® product line. Introducing, the Neogen Petrifilm Bacillus cereus Count Plate.
This innovative new solution offers food safety professionals a simple, reliable, and efficient method for testing for Bacillus cereus, a persistent threat to a wide range of foods with potentially deadly consequences.
“The Bacillus cereus bacteria is a pervasive threat within the food safety industry,” said John Adent, Neogen’s President and CEO. “For over forty years, Petrifilm Plates have been a trusted method for microbial testing. Our new Bacillus cereus Count Plate continues this tradition of reliability and efficiency, helping food safety professionals address a critical need with a solution they can count on.”
The Petrifilm Bacillus cereus Count Plate provides comprehensive testing for the entire sensu lato groups, including B. cytotoxicus, returning easy-to-interpret results in as few as 20 hours.
This selective and differential sample-ready-culture-medium system eliminates the prep work associated with traditional agar methods, while delivering confidence and accuracy in microbial testing. By utilising this solution, food safety professionals can enhance safety protocols within their laboratories.
In today’s environment of heightened focus on food safety and increasingly stringent quality requirements, labs are under pressure to provide tests that are fast, reliable, and consistently accurate.
Petrifilm Plates have demonstrated consistent performance that has been cited globally with more than 200 certificates, recognitions, validations, and peer-review publications.
Food safety professionals around the world continue to put their trust in Petrifilm Plates. That’s because Petrifilm Plates have streamlined, standardised, and simplified the process of microbial quantitative indicator testing, improving productivity and helping ensure the highest levels of product quality.
The Neogen Petrifilm Bacillus cereus Count Plate in use
Hygiena ATP systems have added capabilities for same-day microbiology testing, pasteurisation verification and water testing
Ngaio Diagnostics
Ngaio Diagnostics is an established, New Zealand owned diagnostic and testing supply company. Ngaio specialises in market leading hygiene, microbiology, allergen, dairy, food and drink testing solutions. Our experience and vast range of products allow us to offer complete solutions to fulfil every customers requirements.
Our quality products are sourced from the world’s best manufacturers and our range includes, but is not limited to:
Hygiena Adenosine Triphosphate (ATP) systems – the gold standard solution for ATP testing, with added capabilities for same-day microbiology testing, pasteurisation verification and water testing. CertaBlue – real-time microbiology testing, ready-to-use vials with simplified testing procedures suitable for users of any experience.
Dehydrated Sheet Media – a full range of affordable and easy-to-use sheet media.
Hygiena BAX – a leading molecular system for laboratories and food manufacturers, providing rapid and reproducible results for pathogen detection.
Allergen kits – for all requirements, lateral flow tests and ELISA kits. Surface Residue Tests – Protein, Glucose and Lactose detection systems to verify surface cleanliness.
Water Testing solutions – automated detection and quantification (MPN) of E. coli and coliform bacteria in water – both low and high throughput.
Solus Pathogen Detection System – one day Listeria and Salmonella testing, offering cost, time and performance benefits over molecular systems.
Ngaio also supports specialised systems for constituent, mycotoxin, dairy, industrial contaminant, pesticide, toxin and drug analysis.
Proud to supply top customer service for over 34 years, trusted solutions and great pricing to all customers.
Contact our experienced technical sales team at Ngaio to discuss your requirements or for any technical assistance.
Onelab
Food testing equipment, reagents and consumables – New Zealand owned – Country Wide.
Effective measures against food fraud, efficient and healthy food processing and the development of functional foods and nutraceuticals are just a few of the many challenges in modern food and beverage production and analysis. Onelab offers a range of equipment and consumables relevant for your food testing needs. From classical reference techniques and quality-control tools to continuous monitoring instrumentation and research and development tools.
Updates from Onelab:
Onelab has recently acquired Food Tech Solutions Ltd., a successful New Zealand company with over 25 years of experience and expertise in providing products to the New Zealand food testing industry. This acquisition further strengthens Onelab's existing capabilities. Onelab has also recently partnered with Merck Milli-Q® Lab Water Solutions as the exclusive partner in the New Zealand market. Merck Milli-Q® products are world renowned, for the production, of highquality purified water for laboratory use. These water purification systems are designed to deliver ultrapure water for various applications, ranging from sensitive quality control analyses to buffer preparation and glassware rinsing.
Onelab Can Provide a Range of Equipment and Consumables to Support:
• Drying (food and beverage) – including newly released freeze dryers
• Titration
• NIR Measurement
• Gas Generation for MAP Packaging, and scientific instrumentation
• pH Measurement
• General laboratory equipment
• Proximate analysis – reference techniques
• Nitrogen/protein determination
• Fat extraction And much more….
Onelab offers a complete range of laboratory and process optimisation equipment and consumables for a wide range of international leaders including Charm Sciences, Buchi, R Biopharm, METTLER TOLEDO, Merck Milli-Q®, Rainin, Milestone, Gerber, Integra, Interscience, Omni International, Peak, SSI Bio, Labconco, Megazyme, Tecan, IKA, Grant and many others. Contact us at Onelab.
Onelab, where results matter.
MPI and Poultry Industry face down the Avian Flu crisis
Executive Director of the Poultry Industry Association, Michael Brooks
MPI’s Chief Veterinary Officer, Dr Mary van Andel
This article has been written exclusively for Food New Zealand’ magazine, by the NZ Food Safety Science & Research Centre.
Executive Director of the Poultry Industry Association (PIANZ), Michael Brooks, and his flock have had a challenging few years. Having successfully managed an outbreak of Salmonella enteritidis in 2021 (zero cases detected since May 2022), albeit at the cost of 550,000 birds and $NZ losses in the hundreds of thousands, in December 2024, they were confronted with the first outbreak of a highly pathogenic strain of avian influenza (HPAI), identified as H7N6. This is closely related to a low pathogenicity strain that has been present in New Zealand wild birds for the last twenty years, not the H7 strain that emerged in Australia earlier in 2024 and led to huge bird culls.
Genomic analysis indicates that the outbreak is likely to have occurred after free-range laying hens foraging outside on the Mainland Poultry Ltd farm in Otago were exposed to low pathogenicity avian influenza from wild waterfowl, which then mutated in the hens to become HPAI. We have seen with COVID-19 just how quickly viruses can change. Avian flu spreads quickly through bird ‘secretions’ so, sadly, the only answer is to euthanise all the birds in a shed. Michael stresses that the unlucky farmer involved was following textbook biosecurity practices. However, the movement of wild birds cannot be controlled and free-range farms like this one are particularly vulnerable.
Planning for the worst case scenario
Industry, MPI, the Department of Conservation and health agencies had been nervously poised and preparing for an outbreak of H5N1 clade 2.3.4.4b, the highly pathogenic strain that has been spreading across the globe since it emerged in 2020. That planning put agencies in a good position to deal with the less virulent H7N6 strain found in Otago.
The bottom line is the same for chicken meat and egg farmers with any highly pathogenic strain: immediate quarantine, mass culling and a massive follow up effort to sanitise the sheds, equipment and where possible outdoor areas to ensure all traces of the disease have been removed.
Our Otago farmer was praised for his cooperation with MPI. It was hard. The virus was successively detected in shed after shed, until every bird (over 200,000) on the farm was euthanised. The good news is that no other infections have emerged since in any other locations. The joint industry/MPI team managing the outbreak got to have Christmas off after all. MPI threw everything at it, with around 200 staff involved at the peak of the response, just prior to Christmas.
Communicating with all stakeholders
Michael and MPI’s Chief Veterinary Officer, Dr Mary van Andel, handled the intense period of media enquiries with admirable openness, clarity and sensitivity. It was decided early on that MPI would be the single lead agency and would work closely with industry through PIANZ. Before this event, when they were all planning for an outbreak of H5N1, teams made up of industry and MPI people went to Australia and the UK to learn from their experiences. Michael says “You can have all the plans you like, but there are always things that occur differently.
“Communication is vital," says Michael. "For our worried producers, we have had webinars and regular newsletters on the work to prepare for H5N1. During the Otago event we shared the daily updates from MPI and met regularly with MPI staff."
“Because 120 of the 160 free-range egg producers are small, and don’t
have the resources of the big companies, we’ve offered them extra biosecurity support by way of farm plans and documents, and free biosecurity audits by an external auditing company, QConz. Freerange eggs now account for 40% of sales.”
There are no food safety concerns. Avian influenza viruses are sensitive to heat treatment, meaning that poultry products, including eggs, even from infected birds – whether with H7N6 or H5N1 – are still safe to eat provided they are thoroughly cooked. New Zealand Food Safety recommends that eggs should be cooked until the white is completely firm, and the yolk begins to thicken. Chicken needs to be cooked to an internal temperature of 75°C for at least 30 seconds, or 70°C for 3 minutes, or 65°C for 15 minutes.
Even though it is not a food safety issue, perversely it is from a communications point of view, as consumers need to be constantly assured of that.
A major export snag
Regardless, it is a major export snag. All New Zealand exports of eggs, poultry meat, associated rendered product, and live chicks, were immediately stopped when the virus was discovered. New Zealand has lost its coveted HPAI-free status until such time as MPI can provide a ‘self-declaration of freedom’ to the World Organisation for Animal Health (WOAH). The sanitisation process takes weeks and then proof of freedom on farm can take months. It wasn’t just the Otago farmer who lost money, the whole industry has been affected. Under the Biosecurity Act, a farmer may be eligible for compensation for losses if they are instructed to depopulate a shed or farm, or controls are imposed on their operations.
There has been an enormous amount of work on the part of MPI to keep overseas governments informed and to work with trading partners to understand what information they require to resume trade. New Zealand was previously the ONLY country free of the three main poultry diseases: Newcastle disease virus, infectious Bursal disease, and HPAI. Because of this, three international companies – Cobb,
Hendriks, and Aviagen – have set up big incubator farms here in the North Island (respectively Huntly, Pukekohe and New Plymouth) to grow chicks – millions of them – for export to Asian countries. The effects of this one incursion are huge.
As is so often the case in life, you look for trouble in one direction, and it comes at you from another. Michael says, “We were paranoid about H5N1 which could threaten our whole free-range supply. H5N1 is a more virulent infection and if it spread, we would have to stop freerange production because of the exposure of outdoor areas to wild bird droppings and uninvited visitors. We have never (in forty years) had an instance before of an H7 low pathogenicity strain mutating like this, though it has been a regular occurrence in Australia – about once every three years there.”
Director of NZFSSRC, Libby Harrison, says, “The job of the Centre is to support MPI and industry however it can with independent food safety messaging and research. Earlier this year, former Centre Director and Chief Scientist Nigel French and Chief Scientist Phil Bremer put out a comprehensive Q&A document on HPAI avian flu in preparation for an outbreak, and Nigel has been one of the media’s ‘go to’ experts. Nigel has been very involved with the poultry industry through the concerted efforts to reduce campylobacteriosis and is a foremost expert on managing disease outbreaks with whole genome sequencing methods.”
Although this crisis appears to be all but over, there is still the constant threat of new incursions, and the dreaded possibility that our endangered native birds might become infected. DOC has been heavily involved in planning for an H5N1 outbreak. If that strain gets into the wild bird population, it won’t be possible to eradicate it. DOC’s focus will be on minimising its spread on public conservation land.
The battle between animals and viruses goes on. These ingenious scraps of DNA and RNA are a match for our big brains and best science and technologies.
AIP News
Save Food Packaging Design shines bright
Nerida Kelton FAIP, Executive Director-AIP, Vice President Sustainability & Save Food - WPO
Save Food Packaging is designed to minimise or prevent food waste, from paddock to plate, using innovative and intuitive design features that can contain and protect, preserve, extend shelf life, easily open and reseal, provide consumer convenience and portion control: all the while meeting global sustainable packaging targets.
The challenge for packaging technologists and engineers is to be able to design packaging with the lowest environmental impact at the start. It is about finding the balance between meeting food waste targets, at the same time as achieving packaging waste targets. If the balance is tipped either way it will create unintended consequences which could see overpacking (wasting packaging materials) or underpacking (wasting food). Finding the perfect balance can be challenging and requires technical knowledge and understanding of packaging design.
Award winning Save Food packaging innovations
Recent winners of the Australasian Packaging Innovation & Design (PIDA) awards are a testament to how many companies are now working to minimise or prevent food waste from paddock to plate using the Save Food Packaging Design features.
Portion dispensing pouches
McDonald’s Australia has moved to Flexprep Portion Dispensing Pouches, supplied by Cryovac. These pouches have been tailored for the food service sector, garnering significant attention with their recent adoption by McDonald's Australia. This innovative solution offers a more sustainable approach to packing, storing, and dispensing sauces across its range of Big Mac, McChicken and FiletO-Fish burgers over traditional paper-based rigid cans.
FlexPrep pre-filled flexible pouches have been designed for portion control and are used with a mechanical dispensing gun to release sauces and condiments in precise portions; reducing the risk of overpouring or product waste. The desired portion size can be adjusted via the dispenser. This innovative solution is easy to use, reduces preparation time and provides up to 98% yield: a significant improvement versus rigid containers.
To enable back-of-house efficiencies, the pouches are designed with a frangible seal that opens up when compression is applied to that point via the dispensing unit. While this knife-free opening feature facilitates operator ease and workplace efficiencies it remains unaffected from the forces/vibrations experienced across the supply chain and does not compromise pack integrity.
The purposefully designed carton in which the pouches are packed,
Cryovac’s FlexPrep Portion Dispensing Pouches have been adopted by MacDonald’s in Australia to minimise waste in food preparation
also offers added protection for the integrity of the frangible seal –ensuring it can withstand nominated stacking weights and crush performance parameters. Unlike rigid cardboard canister formats which require the lid to be removed to access the product, FlexPrep Portion Dispensing limits the product's exposure to air while dispensing. By doing so, waste due to oxygen related spoilage (off colour/flavour) is minimised.
The flexible pouches are formulated with excellent oxygen barrier properties to ensure condiments remain fresh, and flavour consistency is delivered for every burger.
Saving imperfect fruit
Naked Rivals are on a mission to save imperfect fruit and also end food waste at home, providing consumers with convenient food options that don’t compromise their need for great tasting, healthy ingredients that are sustainably packaged.
Naked Rivals provide consumers with access to frozen 100% fresh lemon and 100% lime juice cubes.. In each pack, consumers receive the juice from 6 lemons or limes, conveniently portioned into cubes – with each cube equal to the juice from half a lemon or lime. The product has a shelf life of 2.5 years, extending the shelf life of the fruit and the product reduces the amount of citrus waste being disposed of in landfill.
Naked Rivals ensures that any fruit damaged in unforeseen weather events can be saved and consumed through the new product range. The new and unique product ensures that consumers, and also food service professionals, do not over purchase the ingredient and that it is always on hand. Naked Rivals also reduces reliance on importing the ingredients of juices out of season, which lowers the overall environmental impact of the product.
The world-first product offers single serve, portion controlled,
precision volumes of liquid. The juice is sealed and frozen immediately once it has been filled in the bespoke 100% sustainable packaging which includes an rPET tray and a kerbside recyclable cardboard outer. The printing on the outer uses ink from vegetable oil extract.
The packaging is unique with the easy-peel film and tray allowing consumers to pop out cubes with ease.
The bespoke recyclable rPET tray with tamper proof features is a unique sustainable packaging for juice. This product uses only Australian fruit, so producers receive a good price for their imperfect fruit and their produce doesn’t end up in landfill.
Naked Rivals was born from a simple idea: that even the most natural of ingredients can still be improved with a dash of ingenuity. Their mission is to fight food waste at home, promoting healthier lifestyles in a more sustainable way
Naked Rivals saves imperfect fruit from being wasted and reduces the environmental impact of 600 million lemons and limes being thrown into landfill. Citrus is just the beginning for the Naked Rivals brand, and they plan to execute other ingredients such as stock, herbs in the future.
There is no other product like this globally, so they have created a new food category focussed on health, sustainability, convenience at an affordable price.
We encourage all brands to review their packaging design and to start embedding the 5x Save Food Packaging Design Principles into their business. McDonald’s Australia and Naked Rivals are fine examples of the important role that packaging can play in minimising food loss and waste. We look forward to seeing more companies designing innovative and intuitive Save Food Packaging as everyone has a role to play.
Naked Rivals are taking imperfect fruit and making pure juice cubes
What we do in the shadows
Chainsaws and trees – Taking risks: managing risks.
John van den Beuken FNZIFST
Where it began
With an office-based day job, getting outdoors in the weekends is essential: activities that get the blood pumping with an element of risk. For me this means cycling, the odd bit of motorcycling – a day on the Manfield racetrack, and yes, getting among trees with a chainsaw. I grew up on a dairy farm where the outdoors came with saws, trees, tractors, and motorbikes. As a teenager there was plenty of sawing to be done, with blown-down trees, creeks to clear or trees to remove.
During my later high school years, I sold firewood by the trailer load, three quarters of a cord at a time, with several teachers as customers. I became expert at backing a loaded trailer down narrow driveways – a handy skill.
As an engineering intermediate student at Canterbury, I was able to pick up a truck and heavy trailer licence after just one lesson. Oddly, I have never driven a truck since.
Over many years, John has collected an array of chainsaws, from the Echo, at just 3kg, to the 15 Kg McCulloch SP125, at 15kg
It’s a risky business
Sawing trees is a risky business. But with risk comes prior risk assessment and risk management, which can be expected of a Food Tech, even when working in the Shadows. Safety is obviously important when you consider the brutally efficient design and function of modern saws with their powerful lightweight two-stroke motors driving a sharp toothed chain in a slotted bar. The operator feels the power and bite, the saw dust flying, the healthy roar and the heady aromas of pine and petrol: cutting through a 50cm trunk in seconds, reducing a large tree to manageable pieces in less than one hour!
The wood is often heavy and can be under strain. It is all about knowing your saw and the wood, recognising your limits and making those go or no-go decisions. For many, the elimination of risk is to call in the professionals, buy the firewood, or simply install a heat pump. Fair enough!
While chainsaws go back to my childhood and teenage years on the family farm, this skill-set has been rekindled over the past 20 years to keep the home fire burning. With spreading fame numerous requests to remove unwanted trees and vegetation have been received.
I’ve become a collector of chainsaws
The saw collection developed as a sideline interest, growing to over thirty classic and vintage machines of various sizes, colours, and brands. Many were coaxed to life after collecting dust for over 40 years, often with little more than a clean and fresh fuel, but typically with a carb kit and new fuel lines. The engines are usually well preserved due to residues of two-stroke oil, bringing joy and the excitement of the first bark of sound and, with a little fettling, the glory of steady woodcutting power. The older Pioneers and Canadiens and the Jonsereds are vintage saws belonging to an era when size, weight, and long bars were required for the big trees of the day. They are all metal. The men who used them wore black singlets, with 2-stroke fuel mixed by the gallon and noise was just plain loud. No ear protection! I am amused to see some of these saws in grainy black and white photos and film clips of 1960s forestry and back country farms.
To ensure saw collecting doesn’t overwhelm time and space, I have, with the occasional exception, focused on saws I have a personal connection to. Special saws include a Homelite we had on the farm in the mid 1970s. Its power comes with thirstiness that provides regular welcome rest breaks during refuelling. To pick up this saw is to reestablish brain connections to those earlier times and experiences (largely good ones I might add!). The distinctive orange Husqvarna heralded light-weight plastic of Scandinavian quality that most will know from Lego. Ahead of its time, its sound is softer, and lightness makes it nice to handle. By contrast, the big yellow US-made McCulloch saws and the white and red Canadiens and Pioneers are almost totally metal – lots of alloy with heavy torquey motors. The Pioneer RA, and its earlier sibling the HC, of the late 1950s were sandcast. This laborious process required truckloads of sand and was soon replaced by modern die casting. The Remington PL4 is notable for its precision quality that you might expect from a US gun maker even to the click of parts when re-assembling the exhaust.
Formal arborist training
As John points out, it’s a risky business, using very dangerous tools. Often we are better off getting the work done by professionals.
For those interested in arborist training there is lots of information on line.
Careers New Zealand has a page titled: Arborist – How to enter the job
Primary ITO runs New Zealand Apprenticeships in Arboriculture
What it takes to become a trained arborist in New Zealand (a page posted by a professional arborist company).
My smallest and newest saw is the 25cc Echo top-handle arborist saw weighing just 3 kg, making it a sure favourite in a tree. This compares to the largest at 15kg plus, the McCulloch SP125. This saw still bears NZ Forest Products markings from the 1970s and later served well in firewood fund-raising events in Palmerston North. The McCulloch 85Os (5 cubic inch/82cc) are impressive tree felling saws that hail from the forests of American Pacific Northwest and British Columbia.
I was amused by a phone call from a seller in Gisborne, perhaps noting my Wellington city address asking, “Mate, do you know what you’re-a buying?”, I said “Yeah, a big, grunty American muscle saw”. He replied, “All good then” and a big McCulloch arrived two days later as my third saw.
Learning the ropes (or should I say chains)
As a teenager on the farm, training rarely went beyond how to start the saw. Every saw owner thinks there is a special technique to get their saw running. Not to be undervalued, it is important to have freshly mixed fuel, well shaken, full choke until the first pop and then push the choke in and let the saw warm up. The McCulloch manual, interestingly, includes advice to squirt a little petrol into the carb if the saw has been sitting for a while. A forerunner of the modern small engine fuel bulb – 5 squirts when cold – one of the great modern innovations.
Safety equipment meant your own steel-toed boots and earmuffs. Fortunately, safety has evolved with formal workplace training and safety equipment including polyester/Kevlar chaps for the legs, gloves, helmets, safety boots, safety glasses, earmuffs as the norm. Modern saws come with a mandatory “chain brake” – a lever in front of the handlebar, which causes a metal band to grip the clutch drum to stop the chain in an instant – a safety feature in the event of the saw kicking back. Kickbacks are rare but may occur when the top quarter of the bar tip grips the wood and suddenly propels the bar and chain upwards toward the unsuspecting operator. This can result
Left: Dismantling a sizable tree with Echo in hand, harness, and plenty of branches to work with Far left: Cutting the trunk with one of the 5 cubic inch/82cc McCulloch 850s.
in severe injury to the head, upper body or anything that gets in the way. Unprotected feet and legs are at particular risk from the highspeed coarse chain, so Kevlar chaps and boots are essential safety equipment. Modern saws often have a tapering bar with a smaller front sprocket to limit torque in a kickback.
Safe cutting is about predicting what the saw will do and how the tree or branch will respond. Heavy logs and branches can roll. Branches under tension can annoyingly snag your bar. Keep a standby saw or two for a rescue cut from a different angle!
Working at heights when pruning or dismantling trees is a particular challenge that for most is best left for the professionals. Today’s tree fellers and arborists have light-weight specialised saws (top handled) and safety equipment plus access to modern techniques and training – worthwhile even if it is online! When I walk past budget saws in hardware stores, I often wonder at the expertise of the buyers, and the safety equipment they will use. I have suggested to some to buy the safety gear, do some training – and then buy the saw. At least read the owner’s manual, which will have the basics of cutting wood. However, for many would-be tree workers the safest go/no go decision is to call the experts. Some have asked if they can borrow one of my saws. My reply is “of course, but I come with it”, often to looks of relief.
Training online
I am pleased to have found several excellent online courses, some with options of being issued with a certificate! Notably the BC/British Columbia Faller. YouTube channels take you along with tree fellers via attached cameras. Numerous online tree felling fails provide real life examples of crushed vehicles, sheds, fences, houses, and ladders taken out by cut branches and near misses to learn from. My own tree climbing has grown from several years of indoor rock climbing and adrenaline forest experiences with our children that included the use of climbing harnesses and carabiners.
Don’t take unnecessary risks
So, what is the art of chainsaw risk management? Get some training, use the safety gear, assess the job beforehand and take the no-go decision if things are clearly beyond your abilities. For most this means staying out of trees and avoiding ladders. But don’t let this put you off. A saw or two and some wood to cut can be one of life’s great pleasures. If you acquire one or two older saws you may reconnect with an earlier time in life. Enjoy making some noise and flexing a bit of chainsaw muscle. The firewood is a bonus.
In Memorium, Jim Fraser FNZIFST
Contributions to this obituary were received from Peter Hubscher, Marion Riordan and Judy Barker. Further information came from Jim's J C A Award (1990) Citation.
Stalwart supporter of NZIFST for many years, Jim Fraser died on 6 January at Wellington Hospital, aged 93.
Jim was born in Brisbane, Australia and spent his whole life in the food industry. Firstly, growing up in a food producing and manufacturing family, and starting his working life in the industry, before coming to New Zealand to study.
In 1948 and 1949 Jim worked in Newcastle, Melbourne and Perth as well as the family company in Brisbane to gain experience in the food industry. He came to New Zealand in 1950 to do a Diploma in Dairying at Massey Agriculture College. On returning to Brisbane he gained experience in the manufacture of crumpets, milk powders, ice cream, frozen confections, butter and UHT milk.
Returning to New Zealand to further his technical qualifications, he was one of the earliest students in the ‘new’ Bachelor of Food Technology degree at Massey, graduating in 1966 – the same year as Peter Hubscher, who remained a lifelong friend. 1966 saw a move to the Queensland Department of Primary Industry as Research Technologist. Here Jim was involved in projects on waste disposal, whey, trickling filters, milk production for reconstituted dairy products in Asia, spreadability of butter and tropical legumes. He came back to New Zealand and joined the Department of Health as a food technologist in 1970, becoming Superintendent of Foods in 1974. In 1979 he became assistant director, Division of Public Health and eight years later, after a departmental restructure, Chief Scientist. In his retirement he consulted part time in the areas of food safety and food legislation.
During his time in the department Jim was actively involved with food legislation. Firstly there was the introduction of the Food and Drug Regulations 1973. Then there was the drafting and enactment of the Food Act 1981 followed by the Food Regulatons 1974 and the Dietary Supplements Regulations 1985. Food administration in the department also involved visiting food processors in New Zealand, carrying out commodity inspections, liaising with DSIR on food sampling and projects, plus considerable involvement with the media about food safety and food surveillance. He was a prime mover in projects to harmonise food legislation between Australia and New Zealand.
The inception of the Food Standards Australia New Zealand (FSANZ)
From the NZIFST 50th Anniversary Book
Jim persuaded the powers that be to set up the Food Standards Committee in 1975. At the time there was considerable industry dissatisfaction with the current food regulation-setting process and NZIFST played a part in lobbying for the committee to be set up. There were many tasks for the committee. Labelling requirements were
changing and new products were appearing, so adopting standards from Codex was important and alignment with Australia grew in importance as trade expanded.
Slowly the Committee’s consultative processes settled down and worked well until date marking raised its head. The food industry was completely divided. Not only were there for and against lobbies but also lobbies on the method. Food Standards Committee eventually made the decision to recommend:
1. Date marking of short shelf life products.
2. The use of “best before” “use by” or “packed on”.
The Food Standards Committee’s success was probably helped by some of its early problems. Jim’s early years of working in Australia proved invaluable during the discussions on harmonisation of food legislation. Later the transition to the “Australia New Zealand Food Standards Association” (Now Food Standards Australia New Zealand (FSANZ)) was a good move towards overcoming problems caused by the differences in Australian State legislation.
And that’s not all…
Additionally, Jim represented the Director General of Health on the Consumer Council for 12 years. In conjunction with DSIR he organised Total Diet Surveys which then became part of the Monitoring Programme.
He always had a keen interest in wine and the wine industry and was appointed by the Minister of Science to VORAC (Viticulture and Oenological Research Advisory Committee) and later to the Wine Industry Co-ordinating Committee. He was a strong supporter of TELARC and a member of the Chemical Registration Advisory Committee.
He also had considerable involvement with FAO and WHO, acting as Principal Investigator of the WHO Food Contamination Monitoring Programme in New Zealand. He was made a fellow of the NZIFST in 1977 and a fellow of AIFST in 1982.
During the years he worked in the Department Jim became very well known throughout the food industry in New Zealand, establishing the role of technical expertise in the food section of the Department of Health and was held in high regard by his colleagues. He retired from the department of health in 1990.
Massey University classmate, Peter Hubscher, remembers Jim’s introduction to New Zealand was in the early 1950’s when as a young man he went to Massey College to study for a Dairy Technology Diploma. His interest was driven by the thought that he could return to Queensland and be in a better position to support his family’s company who were significant players in the Queensland dairy industry. Unfortunately this aspiration was frustrated by the company being sold soon after his return home. With the changed commercial world that then prevailed, he realised
Pictured at the 6th Joint NZIFST/ AIFST Convention in 1995 with, left to right, Professor Ken Buckle, AIFST
President Barbara Munce, Jim Fraser and NZIFST
President Belinda Moss. Ken Buckle and Jim Fraser were recipients of their respective organisations’ awards for Eminence in Food Science. Jim received the J C Andrews Award at that event
that his Diploma would not be sufficient to further his intended technical career. Being a proactive person he then decided to return to Massey in 1961 and become one of the early students studying for the new Food Technology Degree. The new course of study had only a small number of young students and Jim, with his life and work experience, soon became their leader. He quickly acquired the appropriate nickname of the “Great Australian Mouth” – he was a great communicator.
On the completion of his studies he returned to Australia for a number of years before coming back to Wellington to take a prominent role in the Department of Health’s Food Division. He was an ideal appointment as he understood both the new technical standards that the local food industry needed to adopt, and the commercial problems that would need to be overcome to introduce them.
His work in helping the wine industry, a product he was developing a passion for, was typical of his approach. The Industry needed to phase out the then current practices of making the majority of its products by adding copious quantities of sugar and water to its limited grape resource. It also needed to adopt soundly based record keeping that would enable New Zealand wine to be sold with confidence on the local and export markets.
Under his guidance the Health Department worked with senior industry leaders to develop new winemaking standards and control measures that would ensure their implementation. That these fundamental winemaking changes were introduced by general agreement and able to be adopted without disruption to the new industry was in part because of Jim’s leadership and understanding of how best to implement change.
The enjoyment of wine became a major retirement activity for Jim. He always closely followed the progress of the industry, whether by region or the development of new wine styles, and he then promoted their benefits to all who would listen.
New Zealand was fortunate that he chose to spend his working life amongst us as he was indeed a great and knowledgeable communicator who made possible many positive changes to the food we eat and drink, contributing to us as consumers having healthier and more pleasurable lives.
Peter Hubscher
Obituary
Health Department Colleague, Marion Riordan, remembers a valued colleague, friend and boss
I feel very privileged to have known Jim Fraser and contribute to his obituary. He was a terrific boss and mentor and a dear friend for over 50 years. Jim was very likeable and friendly with an enquiring mind. He put me at ease right from the informal interview in early 1974 for a position as a food technologist in the Food and Nutrition Section of the Department of Health’s Public Health Division. He taught me the ropes at a new and exciting time for food regulation in New Zealand. Jim had worked at New Zealand Health since 1970 and had recently taken over the role of Superintendent of Foods. He was like a breath of fresh air in that role. The Food and Drug Regulations 1973 had just come into force. A key role for our small team was to work with field staff in the district offices of the Department of Health to help the food industry become familiar with the new food rules and carry out commodity inspections to assess compliance. Jim was already well known and respected amongst food technologists. He was a mature student with a young family when he moved from Queensland to NEW ZEALAND in the early 60s to complete the new Food Technology degree at Massey.
Jim had a thirst for knowledge, a great memory and a scientific but pragmatic approach to many food regulatory issues. Throughout his years in Health until his retirement in 1990 he fostered and built strong connections within the food industry, industry bodies, and other regulatory and scientific agencies. Not just in New Zealand but in also in Australia, Europe and North America.
Membership and participation in the NZIFST both at the Welington branch and national level and were important to Jim. He encouraged and found ways for his team of food technologists to attend annual conferences to keep up with developments in technology and network with other technologists. It was fitting that Jim was presented with the JC Andrews award in 1990.
There are many initiatives in food regulatory reform in New Zealand for which we can thank Jim. I will touch on just a few of these.
Jim served on the first Food Standards Committee that advised the Minister of Health of changes needed to standards. Jim also fostered strong links with the Australian Food Standards Committee and Australian state officials.
In 1977 he was awarded a WHO scholarship which enabled him to visit food regulatory agencies in Europe and North America. And he bought new ideas for food surveillance into operation in New Zealand. These included the Total Diet Survey, to determine
Flanked by Judy Barker and Marion Riordan, at the Department of Health offices –probably some time in the late 1970s. Judy and Marion, both NZIFST members, were two food technologists on his team
total dietary exposure to contaminants such as heavy metals and pesticide residues, plus food monitoring surveys targeting toxins and contaminants in individual foods. Other initiatives included targeted sampling and testing of imported food and microbiological guidelines for food.
Jim oversaw significant changes to food law in the nearly 20 years he worked at Health. These included the Food Act 1981 (where previously there was a Food and Drug Act), the Dietary Supplements Regulations 1985 and various amendments to the Food Regulations. A wider international approach to harmonization of food standards was underway in the 1970s through the FAO/WHO Codex Alimentarius Commission and its various committees. Jim persuaded senior management and Ministers of the importance of staff attending these meetings and fought for the budget to allow attendance. Jim attended some of these early Codex meetings and allowed myself and others on his team to represent New Zealand at these meetings.
Jim’s charm and gentle but persuasive approach was also evident at briefings with various Ministers of Health. I recall one meeting when the Minister concerned noted “this feels like I am in an episode of [the TV series] Yes Minister”.
After Jim’s retirement from Health in 1990 he continued to work as a consultant to the food industry including the wine industry. He had forged strong links with the wine institute particularly when export certification was required for New Zealand wine exported to the ECC. He was also made a Fellow of that organisation.
Marion Riordan
I knew Jim peripherally through our association with NZIFST, particularly when I was a new graduate and he was “always there” at Conferences. The comments above by those who knew him well reinforce my memory of a genial, approachable and communicative man. His achievements throughout his career are significant, occurring during a time of huge growth and change in the food industry and in regulatory oversight. The food industry was fortunate to have him as our advocate within the regulatory field at that time. Much of this Obituary is taken from Jim’s 1990 JCA citation, supported by text from our 50th Anniversary book, and with personal recollections from three people who knew him well. I have left personal recollections largely unchanged, hence some duplication of information.
Anne Scott
NZIFST NEWS
2025 Conference: Call for Abstracts
You are invited to submit an abstract/summary of your proposed paper for presentation at the 2025 Conference.
The committee is looking for papers from those who have seen the enormous changes in our industry since the Institute was incorporated in 1964, and from those who are looking to the future through the lens of what has gone before.
A short-list of suggested topic areas is:
Food safety | Lipid chemistry | Sustainability | Tradition into the future | Ideas ahead of their time | Nutrition new and old | Processing through time | In defence of processing | Genetic Engineering |Consumer & Sensory Science | Packaging | Meat | Alternative Proteins | Wine | The changing shape of the NZ food industry | Aquaculture | The weightless export - IP exploitation Topics outside this suggested list are also welcome. All accepted abstracts that are received by the due date will be included in the conference proceedings, which is posted online.
Guidelines for Abstracts
Please take note of the following:
1. Submission of an abstract/summary for oral presentation does not guarantee a speaking slot in the programme.
2. There are limited speaking slots available, and all abstracts/ summaries will be reviewed for quality and relevancy to the conference sessions.
3. Abstracts/summaries not accepted for oral presentation will be
offered a poster presentation.
4. In general, each speaking slot will be 20 minutes, excluding questions.
5. Your Title should be no longer than 110 characters – short and snappy is better.
6. Your Summary (i.e. abstract) of what you will talk about should be 250 words max.
7. We also ask for up to 5 key words – these help with deciding on suitability and session fit.
Any questions please contact programme@nzifst.org.nz
EXECUTIVE MANAGER Wendy Bayliss PO Box 44322, Pt Chevalier Auckland 1022 New Zealand Phone: 022 549 8483, Email: wendy@nzifst.org.nz
PRESIDENT Esraa El Shall esraaelshall@gmail.com
VICE PRESIDENT Bob Olayo bob@matt.nz
TREASURER Grant Boston grant@boston.net.nz
Professional development programmes
Networking at regular branch meetings, seminars and the Annual Conference As a member of NZIFST you will
Information through ‘Food New Zealand’, ‘Nibbles’ and our website
Recognition through awards, scholarships and travel grants
Branch News
Canterbury/Westland Branch members enjoying their Christmas Dinner and Quiz night. Quiz master, Jonathan Cox, at right, clearly enjoyed his role
Canterbury Westland
Christmas Dinner 26th Nov 2024
This year, the Canterbury Westland NZIFST branch held its Christmas Dinner at Dux Central. After formalities and a quick review of the branch year by Chris, our Vice-Chair, around 35 members enjoyed a delicious range of shared plates.
Between mains and desserts, Jono, our Quiz Master Extraordinaire, once again put us through our paces. And as usual he remained
immune to our pleas for half points for muddled answers, and took pleasure in reminding us how much we still don’t know about the world of food processing! No-one achieved full marks but top performers received goody bags, and we showed there were no hard feelings by gifting one to Jono too in thanks for the work he puts in each year to this much anticipated event.
Thanks also to the companies who donated items for the goody bags, to Robyn for organising the venue and to Bob for MC duties.
Dairyworks NZ Visit
On 27th Nov, for our final factory tour of the year, Zara Beckingdale kindly hosted a group from Canterbury Westland branch at Dairyworks in Hornby, Christchurch.
Before touring, we learnt the history of the company and saw an overview of products, brands, markets, ownership changes etc. We also had the opportunity to sample the latest new product – low lactose cheese sticks.
In 2001, the company started cheesemaking and packing in Temuka but the business quickly outgrew that site and in 2006 they moved to a new plant in Hornby. Other than a smoking line, the Hornby site is purely a packing site, with the raw material delivered in 20kg blocks. The majority of the output is distributed within New Zealand, but increasingly Dairyworks is exporting to Australia, Asia and Pacific Islands.
Following this introduction, we entered the factory gallery from where we were able to view and discuss the various processing steps and packing lines from the decartoning of the 20kg cheese blocks to the palletisation of the final products.
New Members
NZIFST welcomes the following new members and student members.
New Standard Member
• 20kg blocks are cut into 500g, 750g and 1kg units and also slices.
• The slices are packed with and without crackers. (Snack packs.)
• Wastage is minimised by grating off-cuts – sold in resealable packs.
• Packaging types viewed were thermo-formed packaging & flow wrap/f-f-s
Many of the operations are manual but automation is underway and started with auto depalletisation and palletisation. These steps were prioritised for automation as they are the most physically demanding on staff and had the most Health & Safety concerns.
The tour wrapped up with a short walk to view the storage and distribution facility.
Thanks to Dairyworks and Zara for this opportunity to visit their Hornby site. The array of packing lines were fascinating to watch and learn about.
Yusur Al-shaikhli R&D Product Development Technician Goodman Fielder
Shamsia Askari Product Information Specialist ( R & D) Goodman Fielder
Rhodi Bulloch Regulatory Manager
Birgit Ha Senior Scientist
Goodman Fielder
The New Zealand Institute for Plant and Food Research Limited
Kazhal Mesbah R&D technician Goodman Fielder
Junnan Su Product Development Technologist Goodman Fielder
Abbey Symes Category and Product Manager Invita NZ Ltd
Marlene Tsao Principal Technologist Goodman Fielder
Linakshi Weerakoon Product Development Technologist SHOTT Beverages
New Student Members
Lincoln University: Asma Naseem, Pei-Chin Tsai
University of Otago: Elizabeth Tabe Agbor epse Muluh, Yunfan Mo, Yuqing Yan
Margot Richards
Logan, one of Common Ground’s three roasters, describes and demonstrates the coffee cupping process for Otago/Southland Members
Hawkes Bay Tairawhiti
Five members gathered on the 12th of December for a few drinks and nibbles at Mijita in Havelock North. We had a lovely evening in the sun reminiscing and looking forward to 2025. A number of good ideas for future branch meetings were discussed and we look forward to a busier 2025 for the branch.
Sandra Chambers
Otago/Southland
Common Ground Espresso Roastery tour and cupping
On a sunny afternoon early in December, members of the NZIFST Otago Southland branch met at Common Ground Espresso roastery. We were an enthusiastic group, delighted to be there again for the first time post-Covid-19, and with most attendees already committed admirers of Common Ground’s exquisite coffee. We first heard about the company’s small-scale origins where Nick Scott, the owner, started roasting so he could share his love for coffee. The roastery initially supported his two cafes in Dunedin and now supplies to fellow coffee enthusiasts as far away as Stewart Island. Nick noted his appreciation of being based in a town like Dunedin where the business could grow organically out of passion and not from pressure. Logan, one of Common Ground’s three roasters, took us through the roasting process, showing off their brand-new roaster, recently arrived from Germany. Not surprisingly, the roasting parameters and data outputs of the new machine were discussed in detail, along with some of the current environmental, and economic challenges affecting the coffee market. We finished with a cupping, where we tasted the house blend and five single origin roasts, we discussed our preferences, argued over milk or no milk, purchased kilograms of coffee, and had a fantastic time catching up with
Otago/Southland Branch members chatting with their fellow members and guests in their happy place. Guess where!
colleagues and friends. Thank you to the team at Common Ground for having us.
Stephanie McLeod and Brigitte Klimek
End of Year Function at Emersons Brewery
As one of the first Christmas parties of the season, the NZIFST Otago Southland branch had a fantastic get-together at Emerson’s Brewery in Dunedin. With a mix of industry colleagues, University of Otago academic staff, student members, and family, we tasted our way through Emerson’s wide selection of drinks and snacks. It was a great opportunity to catch up with colleagues and celebrate our successes of the year- such as the International Dinner, our Careers events and flourishing collaborations between local industry and academia. It
was also a good opportunity to acknowledge our committee, branch, and national members for their knowledge, enthusiasm, and support. We look forward to an exciting 2025.
Stephanie McLeod
Waikato
Happy New Year to all Waikato members! The Waikato branch is excited to be back in action after a refreshing summer break. Our committee kicked off the year with a productive meeting on January 14th, planning some fantastic events ahead. Stay tuned—we look forward to seeing you soon!
Central
Farewell 2024 and Happy New Year to you and all our foodie-colleagues.
A peculiar aspect of the Central Branch is the double-cluster of our members in the two major cities in our domain, Wellington and Palmerston North, separated by 150km. This feature causes us to operate in the virtual world for most of our branch meetings with zoom hubs at each centre. This strategy generally serves us well but there is nothing that matches the collegiality of being present in the same physical space.
And so our annual end-of-year dinner, at which we typically meet somewhere between our two cities for an evening of conviviality, has become a critical element of our branch culture. Hence, on a late November Friday (so beating the rush of corporate seasonal
commitments) 20 of us commuted to Waikanae on the Kapiti Coast to Salt and Wood, a barbecue restaurant with associated microbrewery. This attendance meant that we were at capacity for our table quota which, given travel is required by all, is a very healthy sign for branch well-being. Because suitable options between the two centres are very limited, this is the third successive year that we have held our end-of-year dinner at Salt and Wood Texas barbecue, with each repeat growing in success. The venue is wonderfully casual with the food distinctive in style, reliable quality and affordably priced, though it is not an ideal destination for vegans! Having local beer on tap from the brewery through the rear glass wall of the restaurant adds a further dimension to the venue.
Looking around the table confirmed two impressions about attendance at these annual celebrations. First, we see some members at these events who seldom attend the regular branch meeting programme. Catching up with them is most welcome. Secondly, members are encouraged to bring partners which provides a stronger community feel.
We ate and drank well, and shared great conversations, some of it even relevant to our profession! Somehow our hosts were able to keep track of what was consumed by whom so that the tab could be squared away at the end of the night. Those who attended extend our profound appreciation to Clare Chandler for her organisational skills, and to Megan Sinclair who, on behalf of Whittaker’s Chocolate, provided gifts to all.
I’m sure we’ll do it all again at the end of this year.
Allan Main FNZIFST
Central members enjoy each others’ company at the end of year dinner at Salt and Wood restaurant in Waikanae
Portal for Abstract Submissions now open HERE Conference Committee Chair is Don Otter
Celebrate 60 years of NZIFST and look to the future of our industry
For more information contact NZIFST, wendy@nzifst.org.nz
