F+B Technology Magazine | June/July 2021

$ 10.95

June 2021

UNOX NEW ZEALAND | ROBIN MASSEY | ROBIN@UNOX.CO.NZ | 0273 400 404

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Vol. 2

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No. 2

editorsnote Tania Walters Publisher

tania@reviewmags.com

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ith the arrival and ongoing consequences of the COVID-19 pandemic, businesses have been busy re-evaluating many of their processes, including introducing more technology, supply chain alternatives, and sustainability.

Worldwide the food and beverage eco-system supports a fast-growing global population and has fuelled economic development for decades.

Productivity gains have come at a cost due to the linear nature of food production, which extracts from finite resources.

Our current food production models are wasteful and environmentally polluting. The growing global population is forcing manufacturers to alter the way they manufacture. The model of take, make, use, dispose of is being challenged by consumer demands for a circular model.

The industry is gaining momentum in moving to reduce waste. Exciting industry developments are emerging, finding ways to create new products from that which is usually discarded as waste.

From community food waste programmes to the uptake of

innovative packaging options, the industry is evolving. Waste is not waste. It is a raw material that can be developed or changed into other processes.

Make, use, return, recycle, reuse, make - the basic principles of a circular economy.

tania@reviewmags.com

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F&B TECHNOLOGY launched to facilitate the connection between food and beverage suppliers of technology, ingredients and packaging across the food and beverage manufacturing sectors for fmcg and foodservice. Copyright 2021

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ISSN No. CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR EDITORIAL ASSOCIATE ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER

PETER MITCHELL Tania Walters Kieran Mitchell Sarah Mitchell Caitlan Mitchell Sophie Procter info@reviewmags.com Raymund Sarmiento Debby Wei

Retail 6, Heards Bldg, 2 Ruskin St, Parnell, Auckland. PO Box 37140 Parnell, Auckland Tel (09) 3040142 Email: edit@reviewmags.com

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OUR PARTNERS: food& grocery COUNCIL NEW ZEALAND

news

New Blueberries for Kiwi Growers Click to read

Best Tasting Honey in the World Click to read

From Unwanted Spuds to an OnTrend Ingredient Click to read

Holy Avocado! Strong Growth for NZ Industry Click to read

Validated Testing for Global Hemp Commerce Click to read

Making Pals with the Low-to-No Alcohol Trend Click to read

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FREE WEBINAR: Exporting 101 Click to read

Foodservice Australia Expo Moved to August Click to read

100th Annual Shareholder Meeting for T&G Global Click to read

New Cider Tackling NZ’s Pest Problem Click to read

A Push to Progress Compostable Packaging Click to read

Zespri Considers Stickers for Counterfeit Fruit Click to read

June 2021

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fromthefactoryfloor

A TASTI SOLUTION New Zealand food manufacturer Tasti Foods recently invested in a complete Kaeser compressed air system. This was selected to not only meet the compressed air demands of its new wholefoods manufacturing hall, but also to deliver compressed air reliably and efficiently to all other required areas of the manufacturing facility.

For maximum efficiency, complete control, and connectivity of all components within the compressed air station, a Sigma Air Manager 4.0 master controller was installed.

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rom baked bars, nut bars, muesli/granola, and cereal style bars, to raw fruit and nut snack packs, dried fruits, nuts and baking products - on most supermarket shelves throughout New Zealand and Australia, you will find products manufactured by Tasti Foods.

Now in its third generation, Tasti Foods remains proudly New Zealand owned and operated. The company began life back in the 1930’s when two friends decided to start producing crystalised ginger. Fast forward over 80 years and now a workforce of over 250 produce a whole range of food products including co-manufacturing for several internationally recognised brands. They also supply nearly every supermarket chain in New Zealand and Australia with private label snack bars.

Operating an Efficient Manufacturing Facility

Tasti has always manufactured in New Zealand and has been in its current purpose-built facility on the Te Atatu Peninsula for almost 50 years. In that

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time the factory has been extended and re-fitted several times as the company has grown.

This modern facility is fully automated and designed to deliver the highest quality products, and Tasti continue to invest heavily in the required plant and facilities to ensure they can operate efficiently and to the highest quality standards.

Compressed air is mainly used for the automation of equipment in the manufacturing process. Some of the most sensitive pieces of equipment that compressed air powers at Tasti are the sophisticated and robotic packing machines. Here, compressed air powers cylinders that perform a number of critical tasks from; picking and making boxes, placing the products in the boxes, to then sealing the boxes up ready for dispatch.

The equipment operates very quickly – it is able to pack over 800 products a minute – however, to do this it relies on a constant supply of high quality and dry compressed air.

The existing compressed air system was struggling to meet the compressed air requirements reliably and efficiently at Tasti. Reoccurring failures in the compressed air line were creating downtime in some areas of production.

At the same time as these issues were occurring, Tasti had begun planning the expansion of its manufacturing facility to include a new hall specifically to manufacture its burgeoning wholefoods ‘free from’ product range.

As Tasti started the planning process for the new build, elevated electricity bills had additionally led them to invite Energy NZ to conduct an audit on the existing manufacturing facility. One area the audit highlighted was that cost savings could be made by investing in compressors that were connected through a controller to each other and were well staged.

As the manufacturing facility had developed over the years so had the compressed air system grown and changed. The existing compressors were therefore not linked together and so they had no control around staging.

There was also no ring main connecting all compressed air applications in the facility together to one compressed air source.

All of these factors led Matthew Barber, the Maintenance Engineering and Environmental Manager at Tasti, to take the new build – which would require compressed air - as an opportunity to address the entire compressed air system for the manufacturing facility.

“We saw the expansion as the ideal opportunity to find one solution that would not only solve the issues, we were having with the existing compressor system, but would also allow us to get the whole plant set up on a ring main from one central compressor room,” explained Barber.

“In addition, we were keen to digitalise the compressed air system - linking all of the compressed air equipment together for optimum efficiency and system control.”

Meeting the Criteria Barber invited a number of compressed air providers to review their requirements and recommend a solution. Working closely with the Procurement Manager, he developed a selection criteria by which they could measure not only the overall suitability of the recommended compressed air equipment – including design, quality, digitalisation and efficiency – but also other key factors to Tasti, such as after sales support, service, backup and training.

Kaeser Compressors was invited to tender for the project and was successful in meeting Tasti’s criteria. As a result, a complete Kaeser compressed air system was recently installed. A ring main was also installed which now connects all the compressed air applications throughout the manufacturing facility to the new compressed air system.

The compressed air system comprises of three ASD series rotary screw compressors alongside a complete compressed air treatment package which includes two TD series refrigeration dryers. For total control and digitalisation, the entire compressed air system is controlled and managed by a Sigma Air Manager 4.0 master controller.

Industry 4.0-ready Compressed Air Technology The latest generation of ASD series rotary screw compressors from Kaeser once again push the boundaries of compressed air efficiency. Not only do they deliver more compressed air for less energy, but they also combine ease of use and maintenance with exceptional versatility and environmentally responsible design.

At the heart of every ASD compressor lies a premium quality screw compressor block featuring Kaeser’s Sigma Profile rotors. Flowoptimised for impressive performance, these advanced rotors help Kaeser ASD compressors set the highest standards for efficiency. The inclusion of the innovative Electronic Thermo Management (ETM) system also dynamically regulates fluid temperature. This not only reliably

prevents condensate formation and associated moisture damage but saves additional energy.

For Tasti, incorporating the Sigma Air Manager 4.0 master controller was the final piece of the puzzle to ensure they had complete control of the entire compressed air system.

Delivering Compressed Air When and Where Required Now up and running the new Kaeser compressed air system is delivering a reliable, efficient and high quality source of dry compressed air throughout the manufacturing facility - exactly where and when it is needed.

“The new Kaeser compressed air system has helped us solve a number of issues. The SAM 4.0 in particular has allowed us to develop a fully connected compressed air system, giving us a lot of control over for example our energy usage,” concluded Barber.

The standard ASD series rotary screw compressor models from Kaeser are available with drive powers of 18.5 to 30 kW and produce flow rates from 2.58 to 5.53 m3/min, designed for pressures 7.5 to 15 bar. The Sigma Air Manager 4.0 master controller can control up to 16 compressors within a compressed air station.

For more information, visit www. nz.kaeser.com

Click the link below to see how Kaeser Compressors relieved the pressure for Tasti Foods.

June 2021

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bakerybusiness

THE BUSINESS OF BAKING:

Trends That Will Shape the Industry

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Leveraging AI from more than 28,000 data sources, Spoonshot, an international food and beverage data analytics company has created a report examining nine emerging trends in the bakery industry. Spoonshot’s FoodBrain Predicts report has examined emerging trends that are just surfacing but expected to expand in 2022 and beyond.

“We dive deep into these trends so that everyone from R&D professionals and insights teams to food start-ups, culinary professionals, and anyone with an interest in consumer behaviour can gain actional intelligence,” noted Kishan Vasani, co-founder and CEO of Spoonshot.

Health & Wellbeing As consumers sought out ways to guard themselves against the coronavirus, immunity became the claim of the year. Interest in health grew by 30 percent in consumer media and by 29 percent in business media last year. As more people get vaccinated, however, interest in generic immunity will fade away, evolving into the specifics of nutrition and its impacts. Spoonshot has predicted the trends to come will include food synergies and how gut health can also promote lung health.

Perfect Pairings This trend opens opportunities to

promote ingredient pairs for their increased benefits, such as tomatoes and broccoli that together prove more effective in slowing the growth of prostate tumours. Or raspberries and chocolate, together showing an improved antioxidant absorption.

The Gut-Lung Axis Lung health has become a major topic thanks to coronavirus and recently published research has shown a connection between the lungs and the gut. Maintaining a healthy gut microbiome has been a huge trend for 2021, a trend sparked even before the pandemic with consumer interest growing by 76 percent over the past five years. This new connection with the lungs is only set to see the trend grow.

Taste & Smell As the loss of smell and taste emerged as a key symptom of COVID-19, concern among consumers shot up by 418 percent. For bakery

producers, this triggers the chance to zero in on bold flavours that can be appreciated by people suffering from diminished senses. There is also room to play up textures and the various sensations offered by spices.

Sustainability Spoonshot has identified three emerging trends in the sustainability space: the growth and potential of labgrown foods, how grains will be the next growth area for plant-based milks, and how upcycling can go mainstream.

Lab to Fork In 2013, the first lab-grown burger was served, it took three months and £280,000 to make. Last year, two lab-grown meat providers reported that a chicken breast can be made in just fourteen days for a cost of less that USD$4. Lab-grown food may have started with meat, but according to Spoonshot, it doesn’t end there – dairy, gelatine, honey and coffee have all received the lab treatment.

Alternative Milks Grains will be the next growth spurt within the plant-based milk category.

Oat milk has already set the stage and has overtaken other contenders in the alt milk space. Spoonshot has forecast that the focus in coming years will be on other grains like barley, quinoa, and millets will come in to play.

Upcycling

Upcycled Foods Association, upcycling will see significate action in the coming years. While it remains a niche concept among consumers, Spoonshot has predicted that upcycling will grow in popularity having grown beyond the use of ugly produce to something that allows extraction of valuable nutrients from by-products.

Postbiotics Studies have indicated that his new category of functional ingredients in the biotics space may have wide-ranging implications for health. Spoonshot data found that interest in postbiotics went up by 391 percent over the past year.

Carbon Labelling With more brands being upfront about their carbon footprint, carbon labels are showing up on products in different formats.

Robots Robots will soon begin to play a bigger role in the food industry with delivery robots expanding their radius, robots used to manage kitchen and manufacturing tasks, and restaurants adopting robotic wait staff.

“The time is absolutely now for the food and beverage industry to reexamine their planned product offerings as the global industry emerges from the pandemic,” expressed Vasani.

“These insights can help companies stay ahead during these difficult times.”

Now with a formal definition and certification programme from the June 2021

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TRAINING THE NEXT GENERATION OF BAKING STARS

Food & Produce NZ (FPNZ) is a New Zealand Qualifications Authority (NZQA) registered and accredited private training establishment, with over 40 years’ experience in training and education.

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PNZ was established following the acquisition and merge of the Plant & Food training establishment into Pacific Coast Technical Institute (PCTI).

Food and Produce NZ manages a range of apprenticeship / industry training programmes for the baking industry and a range of short courses relevant to the food manufacturing and primary industries. With close links to Plant and Food, FPNZ involves scientists and specialists in the design and delivery of its programmes.

Food and Produce are contracted by COMPETENZ, the Industry Training Organization (ITO) to manage and support Baking Apprenticeships across New Zealand.

“Apprenticeships are so important for the industry, particularly with the current shortage of skilled workers from overseas,” noted Mark Hellyer, director of Food & Produce NZ. “The right training gives bakers the expertise and knowledge to be confident that they are producing the very best, and it gives those already in the sector the chance to train the next generation of industry leaders.”

Craft Bakery Apprenticeships Trainees are employed with Craft Bakeries and are then signed up with COMPETENZ on a Training Agreement between the Employer, the

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ITO and themselves. Trainees then enrol on a National or New Zealand Certificate in Baking, level 3 or 4 which they complete on the job training, via distance training modules and annual block courses.

FPNZ’s head Baker, Tutor and Assessor, Graham Heaven is constantly travelling around all the bakeries in New Zealand, promoting apprenticeships, supporting trainees, and assessing on the job skills.

Plant Bakery Apprenticeships Large nationwide employers such as Quality Bakers manage their apprentices directly with COMPETENZ. Food and Produce NZ has a role in supporting Plant Bakery Apprentices through mentoring visits and they develop and deliver the theory unit standards through distance training and assessment modules.

A Baking Apprentice in Your Bakery Can You Say “Yes!” To The Following Questions?

• Do you own your own bakery, but you’re finding it hard to hold on to good staff?

• Have you noticed that the industry is becoming more competitive, and you want to improve your quality and customer service?

If you answered “YES!” to either (or both) of those questions, then hiring an apprentice might be exactly what you need.

You might already have a promising employee working for you already, if so, offering them an apprenticeship might be just what it takes to help them grow into their potential, improve the quality of your product, and keep them with you for longer.

Four Reasons Why You Should Hire An Apprentice Baker

1. Cost effective • In exchange for your mentoring and work experience, trainees are willing to accept student-level wages • As their skill increases over time, their value to your business continues to increase 2. Longer-term employees • You’ll know how hard it is to find and retain good staff. Offering them an apprenticeship is likely to keep them with you for longer 3. Improved output • Having an apprentice who is constantly learning and improving leads to better quality output, higher standards being maintained, better customer satisfaction, and improvement to your reputation. These elements could lead to higher revenues and profitability

• In today’s highly competitive world with endless consumer choice, training an apprentice is a competitive advantage 4. We all benefit from an improving industry • Training the next generation of bakers is your way of giving back to the industry that has given you so much • It raises the level of professionalism in the industry and fosters innovation and new ideas “The baking industry does need more apprentices. Apprenticeships are especially important for artisan bakers like us because there is a real danger of the skills and knowledge not being passed on and being lost.

Graham Heaven supports us, and the apprentice, and is always up to date with the latest ideas in the industry, which we talk about when he visits.,” noted Joshua Brinkman and Brooke Bryers, owner/operators Artisan Bread Bakers, Pyes Pa. FPNZ is the leading provider of baking apprenticeships in craft bakeries all over New Zealand. Programme lead, Graham Heaven has been in the industry for 40 years and has run several successful baking businesses, during which time he trained 21 apprentices personally, he keeps bakeries up to date with international trends and new ideas in the industry.

FROM THE WHEAT FIELDS TO THE BAKERY Working with the Triscuit brand, Mondelez International has begun a food transparency programme. Consumers can discover the journey of the white-winter wheat baked into Triscuit crackers from a cooperative of farmers’ fields in Michigan, U.S, to where the product is made.

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his data-driven, consumercentric supply chain transparency pilot is the first of its kind for Mondelēz in North America.

The initiative reinforces the company’s commitments to ESG (Environmental, Social and Governance), including expanded insight into the provenance of essential ingredients.

The move is in line with Innova Market Insights Top Ten Trends for 2021 and comes amid growing consumer demand for transparency and more information about what’s in their food and where it comes from.

Consumers can discover the journey of the wheat from the Triscuit brand’s Unity Gold Farmer Program

from farms to the factory using their smartphones.

The interactive web app experience can be accessed by scanning the QR code found on the front of Triscuit Original 8.5 ounce and Original Family Size boxes. After entering the product’s “best by” date found on the packaging top flap, consumers can view the location of more than 127 farmers who participate in the Unity Gold Farmer Program and learn more

about the wheat’s journey from the farms to the Co-op Elevator, mill, and bakery.

“We’re committed to understanding and meeting the growing needs and preferences of our consumers, and as consumers are demanding more transparency about their food, we’re eager to find ways to share more information about where their food comes from and how it is grown,” noted Mondelēz.

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bakeryflavours

THE NEXT flavour sensation Flavour is what brings a baked goods to life. From time-tested traditional offerings to playing with consumers’ palates, here are the current and emerging sweet flavour trends for the bakery industry.

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TWEAKING TRADITION For sweet baked goods there is no big trend that currently reinvents the wheel, instead emerging trends are about showcasing creativity with flavours and products that are already well established.

Combining traditional sweets along with savoury flavours is a great way to play with the palate, for example, lemon and rosemary drizzle cake, chocolate cupcakes with fresh mint buttercream, or scones filled with cardamom-infused cream. Citrus flavours continue to be popular but with a modern twist - yuzu is a more complex citrus alternative to lemon and clementine is emerging rather than simple orange.

Nostalgia and comfort foods, trends that have risen since the onset of the pandemic, are taking inspiration from three key areas: ice cream, classic desserts, and retro sweets. This gives bakers the opportunity to reinvent classics, for example ice cream inspired flavours like rum & raisin and Neapolitan work well as flavours for cakes and muffins.

Continued on page 14.

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bakeryflavours

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Continued from page 13.

ELEVATING THE EVERYDAY

This trend takes classic flavours to a new level by adding small twists to recipes, providing something new without being unfamiliar.

Take salted caramel, a flavour that has continued to dominate sweet bakery, producers should experiment with different savoury takes for the ingredients – Miso caramel, for example, is an interesting sweet/savoury combination while also tapping into the Japanese trend that has been tapped for growth due to the 2021 Tokyo Olympics.

Chocolate is a classic that can be used in many different pairings. Bakers can bring warmth and spiciness during the colder seasons by adding a pinch of cayenne. Other innovative pairings for chocolate include adding more unusual fruits or vegetables, like chocolate muffins with avocado frosting.

Continued on page 16.

bakeryflavours

Continued from page 15.

INTERNATIONAL INSPIRATION Flavours of rose, saffron and cardamom are at the heart of Indian bakery and confectionary and can create treats that enable consumers to travel through their taste buds.

U.S inspired flavours include s’mores (marshmallow, biscuit, and chocolate) and cereal inspired concepts such as Fruit Loops and Lucky Charms. Growth in Asian flavours looks set to continue – try donuts with yuzu custard, sponge cake made with matcha tea or wasabi muffins.

June 2021

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localnews packaging

FROM HOME DELIVERY HAVEN TO HYGIENE HEROICS: Innova Market Insights Reveal the Top Packaging Trends for 2021

Innova Market Insights has revealed its Top Packaging Trends for 2021 in collaboration with PackagingInsights. ‘Home Delivery Haven’ has been identified as the year’s leading trend, spurred by a world that is still persevering with COVID-19 and its restrictions.

Also identified was an increasing relevance of packaging’s carbon footprint and innovation in touch-free solutions catering to heightened concerns around hygiene.

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HOME DELIVERY HAVEN E-commerce is a long-term trend, exponentially expanded by the COVID-19 pandemic. Home food delivery has especially soared as a consequence of lockdowns and social restrictions. According to a recent survey by Innova Market Insights, 35 percent of global consumers have increased their home food delivery use since the virus outbreak.

Moreover, the survey indicates 15 percent of global consumers do not expect to return to regular grocery habits post-pandemic.

In the UK, Germany and the US, as many as 20 percent of consumers expect to continue with COVID-19 purchasing habits.

A crucial challenge for transit packaging is freshness preservation, intensified by pandemic supply chain disruptions.

Mondi’s corrugated BCoolBox – keeping fresh food chilled below 7°C using thermo-insulation and replacing the need for high-energy cooling trucks – demonstrates the shelf life-enhancement power of packaging innovation.

Exponential e-commerce growth also creates opportunities for enhanced brand recognition and product experience through fit-forpurpose packaging.

THE CARBON CATALYST

Getty Images identified climate change and sustainability as the top public issues in 26 countries – above even COVID-19 – using its creative insights platform Visual GPS. Climate change fears are encouraging brands to take a holistic approach to packaging’s environmental impact, ushering in an age of Life Cycle Assessments (LCAs) focused on more than just end-of-life disposal.

Recycled plastics accessible via established circular economies are increasingly integral in fighting climate change. A landmark 2017 Alpla study found recycled PET (rPET) produces 79 percent lower CO2 emissions than virgin PET. Garçon Wines’ carbon-neutral rPET wine bottle with Banrock Station demonstrates how supply chain CO2

savings can be achieved through lightweight design, weighing in at 87 percent lighter than the average UK glass wine bottle.

Energy efficiency in production and processing is also crucial to packaging’s total CO2 impact. Renewable energy is increasingly common – ranging from Palsgaard’s carbon-neutral plant-based polymer additives to Crown’s wind-powered North American beverage can plants. Leading packaging suppliers are lining up to commit to net-zero carbon emissions, including Sealed Air by 2040 and Smurfit Kappa by 2050.

FIBRE-BASED FRENZY

Innovation in plastic-replacement fibre-based solutions is booming as brands explore plastic waste escape routes and new connections with the enlarging eco-conscious consumer base. Even in more technically challenging categories like confectionery bar wrappers and pouches, full-scale paper packaging conversions are occurring, notably Nestlé’s Smarties.

More stringent regulations are driving the transition from single-use plastics to fibre-based alternatives.

The EU’s Plastics Strategy requires all packaging to be recyclable or reusable

in an economically viable way by 2030, while its recently introduced plastics tax imposes a US$0.97/kg levy on non-recycled plastic packaging waste.

Likewise, the UK is proposing a £200 (US$282) per ton tax rate for plastic packaging with less than 30 percent recycled content, effective from April 2022. China’s National Development and Reform Commission has also begun phasing out some single-use plastic items, as has Mexico City.

Interestingly, according to Innova Market Insights, 46 percent of global consumers would accept decreased product shelf life if it meant more sustainable packaging.

HYGIENE HEROICS The COVID-19 pandemic has also heightened consumer hygiene concerns, giving rise to touch-free packaging designs and antimicrobial technologies. In the Innova Market Insights’ consumer survey, 59 percent of global consumers believe packaging’s protective function is more important since the virus outbreak.

Recent DS Smith research revealed that one in three European consumers wash or disinfect all loose items, including fruit and vegetables, while 12 percent now avoid buying loose, unpacked goods.

In response, the supplier released a host of paperboard boxes and punnets designed to prevent consumers from touching fresh produce before purchase.

DS Smith is also pioneering Touchguard’s antimicrobial technology on cardboard e-commerce packaging, protecting consumers against potentially harmful bacteria.

Touchguard boasts a proven 99.5 percent defense rate against feline coronavirus (the same virus family as COVID-19) and other pathogens such as MRSA and E. coli.

Antimicrobial solutions also demonstrate impressive shelf lifeextending capabilities, vital in maintaining product hygiene and avoiding food waste. Rotting food produces methane – a gas more potent than CO2.

Consumers are evidently on board with the food waste fight, with global consumers regarding freshness indicators as the most critical packaging feature (44%), slightly more popular than minimal (43%) and flexible packaging (42%).

REUSABLE REVOLUTION

from NGOs, regulatory bodies and consumers.

According to Innova Market Insights, the majority of global consumers (52%) believe reusable packaging is the most sustainable model, followed by recyclable (50%) and recycled (39%), biodegradable (31%) and compostable (24%).

Although many reusable packaging systems remain in trial stages, growing environmental consciousness and big player backing point to short and long-term growth. Prevalent is TerraCycle’s zero-waste, reusable packaging platform Loop, active in the US, Canada, Australia, Japan, Germany, France and the UK. Loop’s rapidly expanding partnerships include McDonald’s, Burger King, Tupperware, Tesco and Open Farm pet food.

Meanwhile, Unilever has launched its largest-ever supermarket refill trial in Europe with UK supermarket Asda for personal care brands Simple and Radox, Persil laundry liquid and Pukka and PG Tips teabags using touchscreen machines. QR codes are enabling Unilever to track refills, evaluate consumer engagement and expand the scheme.

Reusable packaging is increasingly recognized as crucial to waste reduction, with wide-ranging support June 2021

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packaging

SHIFTING GEARS FOR SUCCESS

How a packaging partnership with Contour International helped Heilala Vanilla unlock high volume markets.

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roducing the richest grade of vanilla in the Asia Pacific region, Heilala Vanilla is in hot demand world-wide.

However, to meet this demand and break into the US market, Heilala Vanilla needed to increase their

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production volume significantly.

That is where their relationship with Contour International came in, providing tailored packaging and automation solutions that delivered increased output, accuracy and growth.

“The Contour machines have really enabled us to move our production into thousands of units per month, which were required by these high-volume markets such as the supermarkets and amazon”, said Heilala Vanilla’s Technical Director Garth Boggiss.

While Contour’s machines enabled Heilala Vanilla to increase production reliability, the supportive relationship that emerged is set to deliver value for years to come.

“The relationship we have with Contour is great, we can take a problem to them, a new type of product or packaging, and they’ll work with a solution from their portfolio of products and propose a solution back to us,” Garth Boggiss said.

Find out more about how a relationship with Contour International helped Heilala Vanilla shift gears for international success below.

Are you ready to shift gears and move into the fast lane, just like Heilala Vanilla?

Give our team a call on 0800 576 997 / Email support@contoursales.co.nz or visit www.contoursales.co.nz

PACK & SEAL SOLUTIONS FOR EVERY KITCHEN TYPE • Eye catching and inviting food packaging.

• Simple to open and tamper evident.

• Microwaveable, freezable and conventional ovenable.

• Robost, purpose built sealing machines, for busy kitchens.

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INTERACTIVE INNOVATION FROM PAKKO

At last, the process of ordering custom packaging will be simplified, efficient and user-friendly thanks to Australian owned and operated packaging manufacturer Pakko who are revolutionising the way custom packaging is ordered through their innovative program, the Interactive Design Platform (IDP).

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eveloped in Australia, the Interactive Design Platform (IDP) allows users to design, customise and order custom packaging online directly through the Pakko website with efficiency and ease,” explained Nina Nguyen Founder & CEO of Pakko.

“The IDP allows you to customise the size, upload designs and visually view it in a 3D model before making a commitment to ordering. The platform provides an access for all businesses to be in complete creative control of their packaging.”

The IDP simplifies the process of requesting a custom packaging design, quote and order. The platform is accessible on the Pakko website which allows the user to be in complete control in a few simple steps: • Select the box style - Choose from a few different options • Design – the artistic process - add logos, images and text • Select the desired quantity for checkout. - Instant pricing based on a tiered quantity structure • Within 10-12 working days the order is ready for despatch.

Currently in Beta phase, the IDP is limited to invited customers with a full range of support and feedback.

During this stage, Pakko will be able to track user engagement, orders and monitor the live functionality.

The Beta phase will conclude on June 30th, 2021 and the IDP will be available on the Pakko website to the general public. “We are so proud to be the first in Australia

to have developed this platform for the cardboard manufacturing industry,” commented Nguyen.

“We wanted to develop a platform that focuses on the user-experience, whilst bringing forth innovations and technology to revolutionise the custom packaging process. The IDP will enhance business capabilities across the board by increasing efficiency, generating instant pricing and allowing anyone on the team to create and customise orders, regardless of their graphic or design skills.”

Head to the Pakko website (www.pakko.com.au) to find out more and begin your custom packaging experience. Pakko is an Australian owned and operated packaging company based in Geebung, Queensland.

Established by Founder and CEO, Nina Nguyen in 2017, with a vision to create an Australian packaging house that could compete with international standards at every level.

Nina Nguyen is not your average company CEO. Motivated by passion and a can-do attitude, she has established a stellar entrepreneurial business career that spans across fashion, beauty, farming and packaging.

Today, she is one of the few, high-profile female leaders of the Australian manufacturing industry.

“My parents taught me to work hard and never give up; like many other refugee arrivals at the time their journey was paved with hardships. We made our home the diverse and culturally aware community of South-West Sydney - it became our extended family; full of energetic and frenetic families managing family businesses; it’s a vision that inspired me then and still does today.”

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PACKAGING PROFITS WITH THE RIGHT DESIGN

Food packaging trends are ever-changing, and as technology evolves, so do customer demands. Various forms of packaging design have surfaced to meet these demands, ensure products stand out among competing brands, and to better connect with the target market.

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R codes have emerged as the number one technology to enable many of these innovations, here’s how they work with some of the top packaging design trends for 2021.

Sustainability

The Global Sustainability Index Institute reported that 400 of the world’s most prominent business companies found that sustainability goals had more than doubled. Packaging can be utilised to promote sustainability in the long run as well as being sustainable in and of itself. The use of innovative technology on packaging, such as QR codes can cut down on the amount of information that needs to be printed, also contributing to sustainability.

TechnologyEnabled Solutions

Smart packaging solutions are one of the best strategies used today to present and add value to your food packaging. Not only are they on trend, but technology-enabled solutions that can be accessed using smartphone gadgets leverage the experience of the end-user. QR codes have the ability to interact with the customer and provide them with more information about the product while connecting them to a business online.

Story-Driven Food Packaging Customers want to hear a brand’s personal story, and it couldn’t be more convenient than to access that story with a scan of their smartphone or similar device. With the QR code element, brands can generate video or image galleries that make the packaging interactive and entertaining for customers while telling the brand’s story. More than ever consumers are choosing to spend with companies they can connect with.

Packaging that Drives Offline Consumers Online The world is increasingly becoming contactless, and consumers are looking for contactless ways to shop. When scanned, a QR code incorporated into a product’s packaging could display other products available from the same brand, connecting the customer to a platform where they can place their orders from the comfort of their home, or when waiting for the bus.

Packaging that Collects Feedback

Feedback from customers enables and accelerates growth, it also provides a sense of interactivity between brand and end-user. QR innovation can be used

for a seamless and contactless way of gathering feedback.

Retro and Vintage with a Modern Twist Nostalgia was a key trend to emerge from the global pandemic, this has caused a surge in products that are traditional with a modern twist that still makes them exciting, and packaging is no different.

Adding a modern QR code to a vintage design connects to this trend of nostalgia while remaining up to

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date. If a brand is old enough, they can bring back a beloved design from yester-year and have their longrunning brand identification reach new, younger audiences.

Anti-Counterfeit Packaging

Counterfeit products are not only a problem in the fashion and retail sector, but counterfeiting has also become an increasing problem in the food industry. QR codes can help combat this issue by containing information that can be used to track food items and identify counterfeits.

Minimalist Food Packaging

Personalised Packaging

Minimalism is still a big trend with many in the packaging industry moving away from extravagant and cluttered designs in favour of simplicity and clear labelling. While flamboyant graphics and artwork may be captivating for some markets, simplicity and minimalism help highlight a product’s value without being overpowering.

A clean and simple look can be a breath of fresh air in a cluttered world, making the product look elegant and desirable.

The future of food packaging design promises more customised packaging to bridge the gap between consumer needs and product reality. Consumers want their food and snacks to meet their unique needs and innovative packaging design that incorporates a personal element can meet that challenge. While the trend for personalised packaging is yet to be affordable for smaller businesses, there are ways around this, for example personalised stickers or gift tags can increase brand recall and appeal.

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WASHOFF LABELS THAT TELL A STORY Kiwi Labels’ KiwiCycle brand offers an award-winning suite of environmental label products and services.

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hese products help to reduce the impact of waste through the use of wash-off, biodegradable, commercial and home compostable labels, as well as providing FSC® and PEFC materials. Kiwi Labels works closely with their suppliers to keep up to date in this growing market, ensuring they find sustainable solutions to suit your product and packaging.

At the recent NZ Health Products Summit in Blenheim, Kiwi Labels showcased an extended content label – a KiwiECL, which also included their KiwiCycle Wash-Off adhesive technology. This shows how versatile labels can be.

The label peels open to reveal more information under the first layer of the label. KiwiECLs give you extra space on your label for branding, information or to use as part of a promotion or competition. The label adhesive is part of the KiwiCycle range of products – a Wash-Off adhesive that allows the labels to undergo common PET recycling processes with the labels easily separating from PET containers.

The label also includes the KiwiSecure Farm to Fork feature.

This innovative feature adds a layer of security to products, making it

more difficult to counterfeit labels and products. The KiwiSecure FTF seal can be printed directly onto labels, or it can be used as a separate tamper evident label. Included in the FTF seal is the ‘Follow my Story’ feature through which the brand owner can invite consumers to follow the story of the product from development right through to the end product.

Follow the story of Kiwi Labels’ wash-off label by scanning the QR code and entering the code P1861k.

For more information about Kiwi Labels’ products, contact info@kiwilabels.co.nz or visit www.kiwilabels.co.nz

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THE HUMBLE BARCODE IS TURNING 50 And it continues to optimise supermarket stock efficiency, including the COVID-19 era online shopping boom and economic transformation.

our supermarkets and consumers.

Independent economist Brian Easton estimated the savings from using barcodes in New Zealand in the supermarket sector alone to be over a $1 billion annually - savings to each New Zealander are around $280 per year, or over $20 a week for a family of four and representing a productivity improvement to the whole economy of over 0.5 percent.

DR PETER STEVENS CEO, GS1 NZ

HOW IT ALL BEGAN

The humble ‘beep’ of a scanner on a GS1 barcode is now so embedded in the social milieu that we don’t often reflect on how it came to be ubiquitous (or indeed who made it happen). The story of how 50 years ago fierce supermarket competitors got together, adopted digital tools and transformed the global economy has not often been told.

Back in 1971 a powerful group of business leaders agreed on the first standards, that have long since become embedded in the global economy.

Although the first bar code patent was as early as 1952, the cheap scanners and computers which made installation worthwhile didn’t exist.

It was not until 1974, in Ohio, that the first retail product was sold using a scanner. (It was a packet of chewing gum, now housed in a Smithsonian Museum in Washington DC.) What we now know as the humble GS1 barcode, succeeded because it took into consideration particular and practical needs, and because the group were a sufficiently large part of the industry their decision flowed on to others.

As so often happens with a technology that took years to introduce, its success exceeded expectations. Instead of the projected 10,000 companies expected to use the barcode when it was introduced – mainly in the US grocery industry, 50 years later there are over two million companies in every country in the world identifying their products with a standardised barcode – 8000 in New Zealand alone.

New Zealand was one of the earliest adopters of scanning globally – and remarkably done without the conflict, fear and industrial strife that bedevilled other countries. Thanks to a remarkable partnership between government agencies, business interests including

SO, WHAT’S NEXT? COVID-19 and the next generation of digital tools are transforming the global economy again.

TWO TRENDS are now very clear.

1. Product supply chains are going to be made far more resilient New Zealand: Retail stores had product outages through last year and shortages of items saw prices shoot up, in consequence of global shipping bottlenecks and delays, we saw ships queuing for access to Auckland Port at times, and the volume of containers handed at the border nationwide fell 7 percent in 2020.

2. More and more business of every kind is going to shift online New Zealand: NZ Post research showed a 30 percent jump in Kiwis’ online purchasing over the year to last August – and NZ Post expects that trend to continue with online grocery shopping in particular the “new normal” for much of the country.

Obviously these two trends are driven by advances in digital technology.

NOW, there is a transformational advance occurring in digital technology in two areas: • a drive to step up the interoperability of computers and information systems – their ability to talk to each other – to enable supply chain visibility, and • peoples’ desire and expectation to use digital technologies, especially their smartphones, to ask questions and find information.

The arrival of COVID and its shock to how we all live, work and engage in the modern economy is rapidly accelerating the use of a new generation of digital tools that can • link people more closely with physical goods and services, and • form new and vastly expanded links between systems for data capture,

storage and exchange across the world.

How are GS1’s Digital Tools Responding?

1. Serving a broader audience Just as you can purchase electronic goods and pharmaceutical goods in a supermarket and grocery items in a DIY store, GS1’s standards and tools are adopted across all sectors. Identification, automatic data capture and data sharing are universal needs.

So too have the users broadened– from predominantly a Business-toBusiness (B2B) tool, GS1’s tools are also used by farmers, government agencies and consumers: • The COVID-19 Tracer App – 580,000+ business locations are identified by GS1 Global Location Numbers embedded in the nowfamiliar QR codes, and scanned all day, every day by Kiwi citizens.

• 828,000 Kiwi businesses use the NZ Business Number as their legal entity identifier – again another 13-digit number allocated by GS1 NZ under the NZBN Act (2016) • Consumers are scanning barcodes in stores asking simple questions – what is this? What is in it? Where can I buy it cheaper?

• Athletes crossing the finishing line … unaware of the link between the RFID chip embedded in their race number and GS1’s Electronic Product Code (EPC) standards invented by the grocery industry to power hands-free automatic identification.

2. Expanding information capture and use cases It is a truism that ‘data is the new oil’.

The way this is playing out in industry is an insatiable desire for information, and GS1’s tools are playing an active (and expanding) role.

• Grocers wanting to capture the batch code or expiry date right at the point-of-sale (to batch trace and /or deliver automatic deductions to the consumer at the till).

• Healthcare workers automatically recording the serial number of a medical device by scanning a 2-D barcode (a GS1 DataMatrix) before implanting it in a patient.

• The invisible ProductRecallnz network between suppliers and individual retail stores that keeps unsafe product from being sold powered by GS1 Global Trade Item Numbers. A service run by GS1 NZ

for industry in collaboration with regulators.

• China Customs officers receiving very detailed electronic information about a specific product from a NZ producer at the border to assist admission decision-making (rather than, as in the recent past, gross tonnages of a generic commodity) • Retailers are enhancing the visibility of their online offer by encoding their website with specific ‘HTML tags’ (the language that programmers use to code web pages) so that Google’s robots can reliably identify the product on page and the offer price to facilitate comparison shopping by consumers (using GS1 SmartSearch standards).

All these use cases are powered by GS1’s standards and services – and the result of engagement by GS1 NZ’s members with new sectors and audiences.

3. Linking to information in a context-sensitive way – the Digital Link tool In essence, rather than barcodes being simply for business-to-business purposes, consumers and patients will be able to use 2D barcodes (such as the QR Codes used in COVID Tracing or those used on healthcare items now) to access standardised, structured information on the webproduct ingredients, use-by dates, expert reviews and so on. And, because the scanning device is your mobile phone, the information can be automatically context sensitive (e.g. directions for use for medicines available in automatically in the language you have set on your cell phone – a ‘digital label’). igital Link has been developed by the global GS1 supply chain management organisation, again, in collaboration with some of the world’s biggest retailers and manufacturers, and transport and logistics firms.

This all leads to more informed and efficient shopping decisions and promotes consumer safety and satisfaction.

It all builds on a first generation of digital tools - the humble barcode; standards for identification and data formatting, and scannable barcodes.

Leadership by private sector and government agencies led to the successful last 50 years – let’s hope that the next 50 years can drive efficiencies, safety and productivity further.

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Regan Judd

TWO REGIONAL TITLES FOR T&G’S YOUNG GROWERS Two of T&G Global’s talented young growers have been awarded regional titles at the 2021 Young Grower of the Year competition.

Heather Feetham

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eather Feetham, Production Manager at T&G Fresh, and Regan Judd, Orchard Foreman at T&G Global, were respectively awarded Pukekohe Young Grower of the Year and Hawke’s Bay Young Fruit Grower of the Year.

T&G Global Chief Executive, Gareth Edgecombe noted that the winning results reflect their commitment, hard work and perseverance.

“We’re incredibly proud of Heather and Regan for their determination and drive to lead Aotearoa’s horticulture industry forward. They are the future leaders of our industry and we’re honoured to have them in our team,” said Edgecombe.

“At T&G we believe that success is all about our people, so to see Heather and Regan flourishing at these competitions across the country brings great pride to everyone within our business.”

In early 2019, T&G Global introduced a well-researched performance framework to create a

high-performance environment which enables people and teams to perform at their best.

“We’re focused on creating a workplace where our people can grow and reach the greatest of their potential.

That’s why we’ve invested in initiatives to develop our people throughout our company. This has included our Emerging Leaders Programme, which both Heather and Regan have completed,” continued Edgecombe.

“This programme is developing our frontline and future leaders, growing their confidence and leadership capabilities. As shown by Heather and Regan, the programme has created incredible value for our people and T&G.” Throughout the Young Grower of the Year competition, contestants were assessed on numerous modules and had to deliver a speech on a range of topics covering the challenges and opportunities facing the industry.

“The horticulture industry holds great talent, and to see T&G’s young leaders pave the way forward throughout the competition makes our whole team very proud. They’re absolutely a credit to T&G,” Edgecombe cocluded.

Heather Feetham and Regan Judd will compete in the national Young Grower of the Year competition in Wellington on 22-23 September with five other regional finalists.

DEVELOPING FUTURE LEADERS Young Grower of the Year is an annual competition to find the best young fruit and vegetable growers in New Zealand.

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ince 2007, Horticulture New Zealand has run the annual Young Grower of the Year competition. Young fruit and vegetable growers from around the country compete in regional heats, testing their horticultural skills and knowledge.

The winners of the regional competitions then compete in the national final. Young Grower pushes contestants out of their comfort zone and teaches them valuable new skills along the way.

The competition provides exceptional

professional development and networking opportunities, providing a massive career boost to all who enter. The Pukekohe, Central Otago, and Hawkes Bay regionals have already gone ahead with Gisborne and Bay of Plenty regionals taking place in July. The National Final then takes place in September. The national finals will put the regional finalists to the test.

A series of business and practical modules will test their horticultural skills, business knowledge, leadership abilities, and oratory talents.

SENSE THE DIFFERENCE

We are at home everywhere in the world Brenntag New Zealand Limited Level 2, Building C 602 Great South Road Ellerslie, Auckland 1051 New Zealand Phone: +64 9 275 0745 info-nz@brenntag-asia.com www.brenntag.com/food-nutrition

36903_BT_NZ_Food_184x128mm_En.indd 2

Brenntag Food & Nutrition is well positioned to cater to its business partners’ needs at a local level. Thanks to our strong infrastructure in 73 countries and 30 application & development centres, we are engrained in the local culture and business. You will benefit from this extensive market, industry and product know-how, including our understanding of regulations, policies, challenges and developments.

We are passionate about Food & Nutrition.

From bringing you the right ingredients and

innovative solutions, through to optimising your formulation and supply chain, our team lives and breathes the world of food.

We are the partner who puts your needs in the centre of everything we do. We have a broad and deep product offering, and work with the best suppliers in the industry. We reduce your compliance burden with a dedicated quality and regulatory team and seek to lead the way in safety and responsibility, managing the many complexities of the food industry.

03.12.20 09:42

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A Small and Mighty

Marlborough’s 2021 vintage story is one of low crops and “exceptional” wines, according to Forrest Estate General Manager Beth Forrest. “For me it was the year for Sauvignon Blanc,” said the winemaker, describing the complexity of Marlborough’s flagship variety. “They were overly aromatic and beautiful, with multi-layered flavour levels as well.”

Continued on page 36.

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growingnew zealand Continued from page 35.

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lant & Food Research weather expert Rob Agnew noted that lower yields were due to a variety of factors, including inclement flowering conditions, with Marlborough temperatures mostly lower than average from mid-November to the first week of December last year. A late frost on September 30 last year also played its part, coinciding with early budburst for Sauvignon Blanc in some parts of Marlborough.

Forrest, a director on the Marlborough Winegrowers board, added that the lighter crops enabled viticulturists to pick blocks three or four times to ensure the fruit’s “peak” profile and the great quality of the harvest, following on from excellent 2019 and 2020 vintages, is a prime opportunity for premiumisation.

“It gave you time to wait for the absolute best. For us it will be a focus on ‘great’ this year.” Blank Canvas coowner and winemaker Matt Thomson, a consultant for several wine companies, commented that crops ranging from “extraordinarily light” through to fairly light, promise wines of “great intensity and balance”. He believes the 2021 vintage is an “industry changing event”, as low yields meet strong demand for

Marlborough and New Zealand wine.

“The vintage will bring short term intense pain, for a longer-term gain.

It is an opportunity for our industry to refocus on premium.” Villa Maria’s Chief Global Sales and Marketing Officer Matt Deller agreed, saying there is opportunity in the lower yields. “It gives us the opportunity to prioritise our higher tiers, so proportionately it will accelerate our premiumisation.”

But it’s also a challenge, expressed Wairau River Wines General Manager Lindsay Parkinson, who is working to

manage expectations, as buyers run low of 2020 wine and clamour for their share of the limited 2021 supply.

“It’s quite a complicated methodology on who you restrict, or where you change the price… And there’s not one solution to fit them all.” The 2021 harvest won’t only be remembered for light and lovely crops, with the earliest ever harvest finish for many companies, according to Wine Marlborough General Manager Marcus Pickens. “It also stands out because of increased costs and labour shortfalls,” he said.

International workers were locked out by COVID-19 border closures, but individual companies proved light on their feet in recruiting and training new people from around the country, while also employing foreign cellar hands and vineyard workers who remained in New Zealand during the global pandemic.

“The season was also a credit to industry collaboration, with companies, suppliers and organisations all working together to find and implement efficient solutions.”

OVĀVO, The New Super Ingredient OVĀVO is on a journey to harness the goodness of avocado as an ingredient people will want, and story people will want to be part of.

OVĀVO avocados come from the northernmost tip of New Zealand, one of the most pristine and remote growing environments on the planet.

The unique geology is surrounded by forest and idyllic beaches, bathed in sunlight and warm clean air from Ninety Mile Beach to our west and the

Pacific Ocean to our east. Soils are rich in nutrients, and the pristine water and micro-climate lends itself to growing the highest quality Hass avocados.

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DEVELOPING GENOMIC SOLUTIONS FOR A PLANT TAONGA

Conservation of the native rewarewa, also known as New Zealand honeysuckle, has taken a major step forward. A team of Genomics Aotearoa scientists from Manaaki Whenua Landcare Research, Plant & Food Research and University of Otago have sequenced the genome of the rewarewa (Knightia excelsa).

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he milestone is significant as it is only one of a handful of New Zealand native trees to be sequenced, now paving the way for developing genomic processes for conservation of taonga species important to Aotearoa.

Genomes - the complete set of genetic material present in a cell or organism – are valuable to understand biology of a species. Knowing what genes they have and how they work in turn can help to develop genetic solutions to problems.

Rewarewa is endemic to Aotearoa New Zealand. It is mostly found on the North Island and the top of the South Island, and common in coastal, lowland and lower montane habitats. Bees are attracted to the spikey red flowers of the rewarewa, producing a delicious honey.

This tree had multiple traditional uses for Māori including medicinal, spiritual and for construction. Not only did Māori collect and eat the nectar of the rewarewa, they also tapped the flowers inside a gourd and used the inner bark to bandage wounds to stop bleeding and speed healing. The wood was used for river posts and palisade walls.

Establishing a high-quality genome for this taonga species has specific cultural importance to Māori, as well as commercial importance to honey producers.

The project used leaf samples collected from a tree located in Northland, in conjunction with the Te Rarawa Anga Mua and the Komiti Kaitiaki for Warawara Ngahere.

Currently research is looking at the genomic diversity of rewarewa in New Zealand. This is part of a MBIE Endeavour programme led by Manaaki Whenua which leverages Genomic Aotearoa’s genomic solutions and infrastructure. This information will help to better understand rewarewa diversity, giving the honey industry the information needed to characterise their product.

Plant & Food Research project co-leader David Chagné said the goal is to enable the burgeoning rewarewa honey industry to commercialise their honey based on its provenance and whakapapa, as New Zealand is doing in mānuka and wine.

“More fundamentally, doing this research using a high-quality genome like the one we produced for rewarewa means we can gain a deeper understanding of which genes contribute to adaptation of this species to a range of climatic conditions.”

Genomics Aotearoa, a collaborative platform of nine New Zealand universities and crown research institutes, was established to ensure that New Zealand is internationally participating in genomics and bioinformatics research, with national collaborations and funded projects in health, environment and primary production. Genomics Aotearoa is funded by the Ministry of Business, Innovation and Employment Strategic Science Investment Fund.

INCREASING THE VALUE OF NEW ZEALAND MACADAMIA NUTS

The High-Value Nutrition (HVN) National Science Challenge recently funded a project to add to the sales value of New Zealand-grown macadamia nut products. Currently, available nutritional information for macadamias applies mainly to overseas varieties. Scientific evidence is also lacking as to why New Zealand macadamias differ in taste and size so profoundly from the same varieties grown in other countries.

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orere Macadamias Limited (TML) in Gisborne, with Plant & Food Research, have been awarded $43,220 over four months for a project that will identify and verify the uniqueness and nutritional value of Aotearoa New Zealand-grown macadamias.

This knowledge will provide a

sound basis upon which to develop and validate innovative high-value products for future local and export markets.

TML’s extensive research over many years has identified the best commercial dropping varieties suitable for the New Zealand climate. Staff of TML are all Māori, including whānau and trainee Orchard Managers from the Eastern Bay of Plenty, the East Coast and Gisborne.

“Our staff’s health and social well-being are vitally important and supported by TML with a safe, organic workplace,” said Vanessa Hayes, Ngai Tai, Whakatohea & Te Aitanga a Mahaki, TML Director.

“Staff gain experience in all aspects of the macadamia business, from planting seed nuts to product sales and marketing. Torere Macadamia staff are committed to training and working together to develop their whenua organically and sustainably with great pride.

“HVN is hugely supportive of industries like TML,” says Joanne Todd, Director of the High-Value Nutrition National Science Challenge.

We are very excited to be able to fund small, innovative, industries like TML, who not only add to our future Aotearoa New Zealand local and export markets but are also an extremely high-value food product.”

At the beginning of June, the New Zealand Macadamia Society held their Conference and Annual General

Meeting in Karaka.

The conference provided an opportunity for members to hear from industry leaders and representatives, and to discuss their various experiences as growers and suppliers in the Macadamia Industry. HVN’s Research Operations Manager, Dr Simmon Hofstetter, spoke at the conference about the HVN programme and its support of the industry via the newly awarded grant.

“The conference provided good insight into the work being done to resolve issues facing the New Zealand macadamia industry, including the increasing support for its long-term strategy,” noted Dr Hofstetter.

“Producers and researchers are working together to understand and solve challenges to the industry, and the High-Value Nutrition National Science Challenge is honoured to be able to support a piece of the industry’s ongoing efforts.”

The HVN Challenge is a mission-led programme of innovative research into the health attributes of New Zealandproduced foods for our major export markets.

The Challenge will, over the next three years, fund a number of projects through a competitive contestable funding process, and has recently approved other contestable funding opportunities with business partners.

The HVN Contestable Fund Request for Proposals remains open for applications.

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FROM A POPULAR GAME CONSOLE TO PICKING ASPARAGUS In 2016, a Waikato PHD student saw the potential for using the cameras from the popular Xbox Kinect console in a wider application far from the television screen.

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evin-based growers Tendertips approached The University of Waikato and Dr Shen Hin Lim, senior lecturer in mechatronics and mechanical engineering to see if his students could help come up with a solution to aid in the harvesting of asparagus.

Lim knew that PHD student, Matthew Peebles was working with the Xbox cameras, and together, they saw how this application could be used to create a robotic asparagus harvester.

Lim then approached Callaghan Innovations for start-up funding and started working with Tauranga-based company Robotics Plus to create a machine that uses the cameras as sensors that scan and select asparagus spears for picking. A robotic arm then

cuts the spears as the machine passes over.

In 2018, the first trial robot was created with help from Robotics Design Engineer, Josh Barnett.

Lim expressed how technological advances have meant that real-world applications of research topics can now happen almost immediately, unlike 15 years ago, when he was completing his PHD. “We were coming up with ideas that couldn’t be built for another 10 years,” he said.

For Lim and his students at Waikato, the goal is to build things people want and can actually use. He explained the ‘Golden Triangle’ where industry sets out a problem, Waikato University is the research provider, then Robotics

Plus comes in to see if the idea is commercially viable.

New Zealand’s asparagus industry has around 40 growers spread across the main growing regions of Waikato, Canterbury, the southwest of the North Island and Hawke’s Bay. The vegetable is harvested by hand in early summer, a backbreaking, labour-intensive task.

The robotic harvester is powered by a generator and is towed slowly behind a tractor. The camera’s sensor technology reads the asparagus stalk, which tells the robot’s computer where to go and whether the stalk is tall enough to pick.

The industry already sees huge potential in the harvester to help solve ongoing labour issues if it became a commercial reality. A commercially viable machine is still about six years

off, according to Lim, however, New Zealand can become a leader in this kind of technology, as we are already seen on the world stage as a leading agriculture and horticulture country.

Agritech and robotics can have incredible benefits for Kiwi growers, but Lim wanted to reassure that robots aren’t here to take over the world or replace the jobs of humans.

“After working in the agritech space for the last couple of years, the main concern is not that robotics will take over human jobs,” commented Lim. “These jobs are labour intensive, so it’s more about upskilling the work force so humans don’t have to do the labour-intensive work and instead can move up and forward within the industry.”

Lim explained that further projects will look at creating human-assist applications for sectors like grape pruning in the wine industry and blueberry harvesting. These projects have a sociologist on board to examine the social impact of robotic assistance.

Lim is a believer in the hive mind and is a chair on the board of NZ Robotics, Automation and Sensing – an academic body that collaborates and shares research ideas. Advancements can also only be achieved when industry and academics work together.

“New Zealand can be a leader in robotics for horticulture because the growers here give us the opportunity to test our ideas, and they are blunt when it comes to feedback, which is good because we want to give the growers

something they want,” explained Lim. Collaboration is key, at the end of the day the robotic asparagus harvester has multiple aspects that have come together for its successful application.

The vision system, researched and applied by PHD student Matthew Peebles, the building and design of the robot by Robotics Design Engineer, Josh Barnett, the fabrication

by Robotics Plus, and funding from Callaghan Innovation.

“This robot is Kiwi made and owned,” Lim noted proudly.

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sustainability NINE PROGRESSIVE SUSTAINABILITY GOALS

Leading food manufacturer Goodman Fielder has launched ‘Better Together’, an ambitious new sustainability strategy designed to help embed sustainability across the company’s business, culture, brands and products.

Developed to support global efforts to deliver the UN 2030 Sustainable Development Goals (SDGs), the ‘Better Together’ strategy highlights nine progressive new sustainability goals: 1. Net zero emissions by 2040.

2. 100% recyclable packaging by 2025.

3. Meaningfully improve the nutritional value of its product by 2025.

4. 100% sustainable packaging materials by 2030.

5. 100% renewable electricity by 2025.

6. Reach 40m with our sustainability message by 2030.

7. Halve food waste by 2030.

8. 00% sustainably sourced

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ingredients by 2030.

9. Develop a diversity, inclusion, and Indigenous recognition plan in 2021.

“Our products touch millions of people every day and we are committed to using that reach as a force for good. We are thrilled to today launch ‘Better Together’, an important milestone for the Goodman Fielder family,” said Bernard Duignan, Goodman Fielder NZ CEO commented.

“By driving progress against our four key focus areas of better products, better planet, better business and better communities, this strategy will provide us with a pathway to living our purpose

and ensuring food is a force for good. We’re excited to deliver local solutions to global challenges, turn our bold ambition into action and continue to make a difference. We know that by working together, we can make everyday food better for everyone.”

In order to meet the new goals, this year Goodman Fielder will launch a series of innovative new sustainability programs and initiatives.

In 2021 the food company will: • Move to 100% renewable electricity in New Zealand and Australia. This will more than halve the greenhouse gas emissions from its operations in these countries and provide a pathway for net zero emissions. This initiative is the equivalent of taking 17,000 cars off the road • Complete year three of a four year Network Transformation programme that will see a reduction of 1,745 tonnes CO2 emissions annually • Switch its fleet of 110 Sales company vehicles to Hybrid models by end 2022, which will reduce fuel consumption of the fleet by 41% • Eliminate 40 tonnes of PVC packaging in NZ (switching to PET with 30% recycled content), and will remove all PVC from retail packaging across New Zealand and Australia by end 2021

• Replace 100 tonnes of virgin plastic with recycled content across New Zealand and Australia • Four NZ manufacturing sites are participating in EECA’s Energy Transition Accelerator Program to develop road maps to zero emissions at each site • Provide logistics support to expand the NZ Soft Plastic Recycling Scheme to the South Island and, by the end of 2023, aim to achieve 1500% increase in Nature’s Fresh bread bags being recycled annually The ‘Better Together’ strategy also showcases some of Goodman Fielders’ recent sustainability achievements.

Since 2010 Goodman Fielder NZ has donated over two million loaves of fresh bread to foodbanks in New Zealand, and launched the Goodman Fielder Cares Trust, which has donated over $300,000 to initiatives helping to fight poverty.

2020 saw the brand deliver a lighting replacement program and generate its first 1000MWh of solar electricity. Meanwhile in the sustainable packaging space, across the group Goodman Fielder has replaced 100 tonnes of problematic PVC with PET (including 30% recycled content) and removed 185 tonnes of plastic and 100 tonnes of cardboard from its packaging.

HELPING TO RESTORE AND PROTECT WATERWAY Mondelēz New Zealand (MDLZ NZ), maker of Cadbury Dairy Milk, Pascall, Oreo and Philadelphia, and Conservation Volunteers New Zealand (CVNZ) have announced a multi-year project aimed at restoring and protecting the Papakura Stream.

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he Papakura Stream in South Auckland runs from Brookby to the Manukau Harbour via the Pahurehure inlet and is approximately 63 km long with a catchment covering 4,100 ha.

The restoration of this significant freshwater system will include installing fencing, planting native trees and shrubs, weed control, litter cleanups and community engagement.

The multi-faceted project will kick off with the planting of 12,500 trees and the installation of nearly 400 metres of Future Posts fencing, made from recycled soft plastics.

In addition to the conservation element of the project, the project will teach people about the recycling of

soft plastics and how these materials can be turned into new products such as fencing and gardening boxes.

“This is an incredibly important project for us as it combines both conservation efforts as well as consumer awareness around recycled materials and underscores our commitment to protecting the environment,” said Cara Liebrock, Managing Director, Mondelēz New Zealand.

“We want to illustrate the importance of collecting and recycling soft plastics and divert it from landfill.

It’s a great step forward in achieving New Zealand’s goal of transitioning towards a circular economy.”

The stream restoration project also includes an educational element for schools focused on the longfin eel, one of New Zealand’s threatened species which calls the Papakura Stream its home.

Poor understanding of the species has led to general disregard for the important role this species plays in freshwater ecosystems. The survival of the longfin eel is intricately linked to healthy waterways and requires action to help ensure its protection.

Beyond the longfin eel, protecting the Papakura Stream will help many native species including inanga and banded kokopu which live in the stream itself.

Increased tree cover will also provide food and habitat for bird species including kākā, bellbirds, kereru,

tūī and New Zealand’s only native mammal, the long-tailed bat.

“The Papakura Stream Restoration Project is a multi-stakeholder programme that encourages local boards, landowners, corporates and the community to work together on a common goal – the restoration of the Papakura Stream.

We aim to not only make a difference to stream health, but also mobilise and educate as many people as possible on the importance of getting involved in the protection of our waterways,” said Siobhan O’Grady, Strategic Partnerships Manager, Conservation Volunteers New Zealand.

In 2020, CVNZ, in partnership with the Papakura, Manurewa and Franklin Local Boards and Auckland Councils Healthy Waters Team, conducted a landowner engagement survey which identified community members keen to get involved in the project.

Since that time, CVNZ has engaged additional partners and sponsors such as Mondelēz New Zealand, One Tree Planted and Million Meters Streams Project to grow the programme.

The Papakura Stream Project extends the ongoing conservation efforts between CVNZ and MDLZ NZ. The project will require the ongoing work of volunteers to help with the weed control, litter collection and tree planting.

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sustainability

MAXIMISING THE VALUE OF FOOD WASTE DIGESTION Matt Hale, International Sales & Marketing Director for HRS Heat Exchangers, explains how innovations in heating, pasteurisation and concentration technology can help food processors and food waste AD operators to thrive.

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ew Zealand continues to lag behind many other countries, in particular in Europe and North America, in terms of its adoption of anaerobic digestion (AD). According to the New Zealand Bioenergy Association, there are just 31 key biogas generation sites, of which only three are dedicated to processing waste from food processing operations, including kiwi fruit and meat processing waste. The overall use of anaerobic digestion technology in this sector is well below other parts of the world.

It’s easy to see why food waste AD should be more popular. Processing organic wastes through anaerobic digestion not only cuts greenhouse gas emissions by diverting waste from landfill, but it also generates homegrown renewable energy and

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produces a biofertiliser (digestate), rich in valuable nutrients such as nitrogen, potassium and phosphorus.

Using existing sources including waste from meat and dairy processing, a further petajoule of energy could be generated each year, equivalent to more than one per cent of the country’s current natural gas consumption used for electricity production.

Capacity and Competition It is estimated that 327,000 tonnes of food are wasted from industrial and household sources in New Zealand each year, with a cost to economy of $568 million. Therefore, there is ample scope to increase the amount of food waste treated by anaerobic digestion.

But, from an AD point of view, not all food waste is equal. The easiest sources of food waste to capture and treat anaerobically are from primary production and the commercial and industrial sectors, which account for more than 103,000 tonnes of food waste each year.

So, while there is plenty of food waste to expand New Zealand’s food waste AD sector, there will be increasing competition for those feedstocks which are the easiest to obtain and process.

Therefore, these feedstocks are likely to be subject to increasing competition and falling gate fees, making it more important than ever that food waste AD plants are operated efficiently, with every aspect of the process optimised to ensure maximum return on investment.

One area that many food waste AD operators are still missing out on is the potential extra income that could be made from the biofertiliser (digestate) end product. Dismissed as an afterthought by some in the past, today’s successful operators keep it firmly at the heart of their business.

They understand that creating a quality end product, which can then be sold to farmers, growers and even gardeners – using as little energy as possible to do so – is essential for a thriving AD operation that will continue to appeal to investors.

Efficient Digestate Pasteurisation Pasteurisation can greatly increase the saleability of the digestate from food waste digestion and is actually a legal requirement in many countries.

The process, which is often backed up by an independent certification scheme, provides reassurance to farmers, growers and legislators that it is safe to be applied to land.

The 3 Tank Batch Sludge Pasteuriser System from HRS Heat Exchangers achieves this using up to 70 per cent less energy than existing competitor technology.

The system works on a three-tank principle: while one tank is being filled, the second tank holds the digestate above 70°C, at the same time as the third tank is being emptied; each process last one hour.

Traditionally, systems that heat digestate in a tank use a heating jacket – a bit like waiting for a giant kettle to boil – and then dump the heat after it has served its original purpose. The HRS system, however, employs energy

recovery and is typically two to three times more efficient.

By transferring energy from the hotter (pasteurised) sludge to the colder (unpasteurised) sludge, energy consumption is reduced by up to 70 per cent, maximising heat which would have otherwise been wasted.

This also circumvents the need to install an additional heat source such as a biomass boiler, which could add hundreds of thousands of pounds to a project.

pasteurisation system is tailored to meet an individual plant’s needs.

AD operators are now increasingly demanding systems which offer a reduced footprint, scalability and a flexible lead-time; all of which are standard with HRS. The system also uses the company’s in-house software to ensure full traceability so that users remain complaint with legislation and can troubleshoot any issues arising from a particular batch.

Flexible and Adaptable

Overcoming Digestate Storage Issues

The inner tube in the HRS system’s exchanger which carries the digestate is a unique corrugated design; unlike the smooth tubes used in alternative exchangers.

This boosts heat transfer by creating extra turbulence and also helps reduce fouling – as the digestate travels around the system, it’s less likely to stick to the tube wall – downtime and maintenance, as well as increasing the system’s lifespan.

With increased competition for feedstock among food waste AD operators, digestate stocks can fluctuate depending on the volume of feedstock being processed at the front end. It is therefore important that operators employ a pasteurisation system which is capable of running a continuous process even when stock levels fall.

HRS’s addition of four level temperature probes – three in the bottom of each tank and one in the top – means the tanks can be filled to half capacities should the demand or flow drop off, allowing for continuous and flexible digestate production.

Without these probes, the system would be put on a ‘go slow’ waiting for the tanks to fill, which would not only require more heat but would also incur the expense of slowing down production or shutting the system and restarting.

It is also imperative that a

Yet while heat exchanger and pasteurisation technology are helping food waste AD operators to create a quality digestate, the sheer volumes being produced can be difficult to manage. A typical 1.5 MW plant generates as much as 40,000 tonnes of liquid digestate each year, bringing significant economic and logistical challenges associated with its storage and transportation.

And as best practice dictates that digestate should not be applied to land all year round, digestate storage is a major consideration for AD operators.

In fact, spreading digestate at the wrong time of year, when the crop is unable to take full advantage of its nutrients, reduces its value and risks polluting the environment.

Reducing the liquid fraction can greatly help to overcome these issues.

The Digestate Concentration System (DCS) from HRS superheats liquid digestate in a vacuum, increasing the dry matter typically from four per cent to 20 per cent and reducing the overall volume of digestate produced.

This means that up to 60 per cent less storage capacity is needed, and fewer lorry loads are required, helping curb a plant’s transportation costs and carbon footprint. The water removed by the process is then recovered and can be mixed with the AD feedstock, increasing the efficiency of the

digester, and reducing the overall amount of energy and water used.

Survival of the fittest The use of intelligent heat exchanger, pasteurisation and concentration technology could help food waste AD operators to recover nearly half the heat produced by their AD plant and assist them in producing

a quality biofertiliser, at the same time as making cost and energy savings.

Maximising the value of digestate will give AD operators the best chance of not only surviving but thriving in the face of greater competition for the most economic feedstocks and uncertain environmental regulation.

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distillery profile

Meet Dunedin’s Newest Distillery

No8 DISTILLERY In a sunny street in Dunedin sits a funky café and venue called Dog With Two Tails and in the window of Dog With Two Tails sits a shiny copper still.

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W

hen the first COVID-19 lockdown hit last year, Dog With Two Tails had to close and its owners, Michael Wilson and Julien Delavoie sat at home bored and restless. They fancied the idea of setting up a still in the window of their establishment and, like that, No8 Distillery was born.

No8 is the first distillery to open in Dunedin since legendary Willowbank Distillery auctioned off their last whisky barrel in 1997. But despite being new, the Kiwi distillery has a legacy that dates back over four generations, drawing upon treasured family recipes and distilling knowledge.

From the success of Dog With Two Tails, Wilson and Delavoie draw on their long hospitality experience.

Wilson brings his flavour extraction expertise from 15 years in coffee roasting, brewing and bean to bar chocolate manufacturing, while Delavoie draws upon his French heritage and experience making gin, calvados, and cider with his grandparents in Normandy. “I was basically breast-fed calvados,” joked Delavoi about his background.

The boys’ experience is vast. Delavoi has worked as a chef/pastry chef for 18 years, including at Michelin-starred restaurants in France and has been in New Zealand for the last six years. Born in Dunedin, Wilson studied genetics at university, was a Royal Engineer in the British Army, started the first speciality coffee company in Scotland and Malaysia, and has a craft bean-to-bar chocolate operation in Kuala Lumpur.

“I come from a family of distillers; I have this great picture of my grandmother scrubbing out an ageing barrel from the inside,” explained Delavoi, adding that the shiny, copper still they use is named Thérèse, after his spirits-making grandmother.

“All the current liqueurs sold have been made in France for the last 20 years. The absinthe recipe that we use was developed in 1926 and is ridiculously smooth for a drop at 72% ABV. But my great love is rum, I’m excited that our first batch age will be released in August.”

Wilson doesn’t drink but reckons Delavoie drinks enough for both of them. However, he loves tasting the drinks and has spent many years working with fermentation and flavours. He spends hours each week running around the mountains in Dunedin looking for leaves and flowers for Delavoie to extract flavours from. He also lived in Scotland for seven years and became fascinated with whiskey.

According to the boys, gin is a drink that can be

savoured throughout the day and so needs to appeal to the different moods that we all have at different times. “We’ve gone for three distinctively different gins in order to appeal to times when we need a hug, want some inspiration, or feel it’s time to party.”

Delavoie went on to explain that the quality of the botanic, the bush or three forages need to be selected carefully, to be sublimated during preparation and during distillation, like a fine dining dish. The many botanicals should address depth of flavour, body, and aftertaste, but there needs to be some flavours that stand out and make it distinct. “Well-crafted gin should set out the rules and fulfil your desires while asserting that you’re drinking something of quality.”

When combining different distillates for a new drink, Delavoie and Wilson get an informal panel together to decide which combination works best. “After all, we’re making spirits for people to enjoy and the best way to work out what combinations to go for, is to get immediate feedback from drinkers,” said Delavoie.

“We extract flavours from the botanicals at four points: before distillation, this can be simple maceration or something as complex as vacuum extraction; in the pot still; in the gin basket; and after

Still my beating heart distillation. This means that we can get many different flavours from the same plant and combine them to create unique flavours.”

The name No8 Distillery is a tribute to the pair’s Kiwi ingenuity and drive to make things happen.

As well as making spirits and liqueurs, they have undertaken all the design work, construction, distilling and are constantly tinkering, coming up with new and, occasionally, better ways of extracting flavours from plants as well as running the business. The spirits they have created also reflect influences of the pair’s backgrounds.

“The Dunners Dry Gin borrows from both our culinary heritages, blending New Zealand native plants with Mediterranean herbs into a strong bushy/herby, hybrid love-child,” expressed Delavoie.

“The Hibiscus Gin is full of flavours like kaffir lime, passionfruit, hibiscus, mandarin and cinnamon from Southeast Asia where I travelled extensively. Hibiscus is also the national flower of Malaysia where Michael lived for six years.”

There is also the Horopito Gin which is remarkable for the separation of flavours as they hit in four waves: First the citrus, then cardamom, then cinnamon and

finally there’s the piquancy of horopito. The pair describe it like a rollercoaster for the tastebuds.

Among the No8 collection is Absinthe-1926, a recipe passed down by Delavoie’s family from their distilling business in France. Flavour-maestro Wilson said tasting Absinthe-1926 is like being smacked in the face with a log of soft-eating liquorice.

All three of No8’s gins picked up medals at the London Spirits Competition and the seven spirits that they entered in the NZ Spirits Competition also picked up awards. “No8 is all about experimentation and making things work with what we’ve got to hand. This starts with the foraging of plants in the local area, the design of our brand, and the fact that we’re squeezed into the window space at Dog with Two Tails.

With our time spent in hospitality, we appreciate that different flavours appeal to different people and to the same people at different times and moods - we’re not just creating drinks for us to drink.”

Sustainability and being kind to the environment underpin the ethos that this pair live by and not surprisingly it’s entwined in No8 Distillery.

The beautiful No 8 bottles can be refilled and swapped at No8 and receive a $5 return credit. They

chose eco paper for their labels and they aim to be zero waste. This means choosing to use second-grade fruit such as apricots and walnuts from Otago Farmers Market, which are often rejected as imperfect by consumers but are full of flavour for spirits making.

Where possible they choose organic fruit and ingredients. The botanic mash left after spirits are made goes to a worm farm and any excess fruit is made into marmalade.

Wilson and Delavoie are currently working on a rum and calvados as well as a new spirit fermented and made solely from Aotearoa natives. The pair are always looking at innovative ways of serving their cocktails and supplying their wholesale customers.

“We need to get into bigger premises. We’ve tested the market and it makes sense for us to expand soon,” concluded Delavoie.

“We are also always looking for collabs with a bars or restaurants to do pairing or tasting nights, but also a brewery, chocolate or cheese maker to twist and educate the palette of everyone.”

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(09) 304 0142 ext 703 caroline@reviewmags.com

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