F+B Technology Magazine | October/November 2021

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October/November 2021

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Vol. 2

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10.95 No. 4

editorsnote Tania Walters Publisher

tania@reviewmags.com

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hen faced with the supermarket duopoly in New Zealand often the only way forward to grow a brand is to export, but that too has some steep mountains and devastating pitfalls. Making sure you stress test your business model is the first step according to NZTE. Are you able to grow your business sustainably and cost-effectively without putting stress on capital investment?

Being able to scale, knowing the target market is big enough and easy enough to access is also critical to take the step forward to export.

Common mistakes that earlystage exporters make are that they try to enter too many markets and across too many products.

Complexity can kill a business, so it's important to find your niche — and to do this quickly and costeffectively.

Being strong enough to defend the brand is also a consideration, and one that should be investigated long before any first steps toward export is taken.

And finally, are you ready to kill your darling?

If something isn't working, kill it.

Check the data, invest in the data and if you get new information that suggests moving in a different direction, don't be afraid of change.

Fail as cheaply as possible, and if you have success at something, double up. The bravery to fail will require a growth mindset, not a

fixed one.

As every successful person has found, failing is often the driver to even bigger success.

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

ISSN No.

CHAIRMAN PETER MITCHELL PUBLISHER Tania Walters GENERAL MANAGER Kieran Mitchell EDITORIAL DIRECTOR Sarah Mitchell EDITOR Caitlan Mitchell SENIOR EDITORIAL ASSOCIATE Sophie Procter EDITORIAL ASSOCIATE Shania Taylor ADVERTISING SALES info@reviewmags.com SENIOR DESIGNER Raymund Sarmiento GRAPHIC DESIGNER 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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2744-3566 (ONLINE) - 2744-5895 (PRINT)

OUR PARTNERS: food& grocery COUNCIL NEW ZEALAND

LET'S HELP HOSPO KEEP THE LIGHTS ON Want to support the hospitality sector

but don't know how? We thought that too, and so have many other businesses.

Without a doubt, these have been very challenging times for the hospitality industry.

Continued restrictions and lockdowns have taken their toll on the people who make our hotels, restaurants, bars and cafes places of fun, friendship and community.

There is hope for hospitality businesses, but they need our help.

Together with Stoddart NZ, Restaurant & Café magazine has created an online auction called Hands Up 4 Hospo on TradeMe. With an array of items donated by a crosssection of New Zealand businesses the Hands Up 4 Hospo auction is for the benefit of hospitality businesses, and funds raised will be disbursed through an online application process.

If you'd like to donate an item for the auction, or would like to know more, please get in touch.

A little donation from many means that collectively we can help hospo keep the lights on.

ORGANISERS:

CALL AUCTION MANAGER: 021 297 2494 or email: caroline@reviewmags.com

news T&G Sale-Leaseback Funds Growth Strategy

T&G Global is selling and leasing back its Whakatu West site in Hastings in a move that will generate nearly $80m to support its growth strategy. T&G Global’s chief executive, Gareth Edgecombe, said the transaction will help T&G free up capital to fuel its growth. “By entering into a sale-leaseback agreement with PFI, we can unlock funds to reinvest back into our core business and new growth activities, while continuing to operate our post-harvest facilities out of the Hawke’s Bay.” Read more online

Plant & Food Research Scientist Wins Morton Coutts Award Plant & Food Research scientist Dr Ron Beatson was awarded the prestigious Morton Coutts Trophy at the Brewers Guild of New Zealand 2021 New Zealand Beer Awards in recognition of his outstanding contribution to the New Zealand hops industry.

“His successful breeding and selection of new hops cultivars have transformed the New Zealand brewing industry. Because of his foresight, we have the basis to keep producing new hops that will surprise and exceed the expectations of brewers and growers.” Read more online

Kiwi Canned Wine Exports Set for Huge Growth

One of New Zealand’s largest exporters of canned wine has launched a multimillion-dollar expansion into North America as its share of the global small format wine market grows. The move by the Wairarapa winemaker into the lucrative US market, follows an approach from $16bn retail chain Wholefoods after a win in a major canned wine competition. “We are seeing small format wines resonate strongly with millennials as well as our core target demographic aged 35+ who are choosing these products for a range of convenience and health reasons - such as portion control, lower alcohol, sugar and calories.”

Read more online

A Powerful Acquisition for Cookie Time Ltd Cookie Time Limited has acquired Em’s Power Cookies. Cookie Time, an iconic family owned company, is home to much loved brands including flagship Cookie Time, and snack and functional food brands Bumper and OSM. Em’s Power Cookies will complement the existing product portfolio. Guy Pope-Mayell, Cookie Time Managing Director noted that Em’s offers many synergies with the Cookie Time portfolio, from bakery processes through to product quality and purpose. Read more online

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New Board Appointment for Silver Fern Farms Co-Op King Country farmer Anna Nelson has today been announced as a new Board-appointed Farmer Director to the Silver Fern Farms Co-operative. Nelson runs a 1450ha breeding and finishing block in Aria with husband Blair (Munta), and in-laws Jon and Kaye Nelson.

“The broader outlook for the red meat sector is positive, but we’re facing into some really difficult challenges at the moment.”

Read more online

news Fonterra Forecasts Bests Prices Yet Fonterra Co-operative Group Ltd increased and narrowed its forecast Farmgate Milk Price range to NZD $7.90-$8.90 per kgMS, from NZD $7.25-$8.75 per kgMS. The midpoint of the range, which farmers are paid off, has increased to NZD $8.40 per kgMS, from NZD $8.00 per kgMS. “At an $8.40 midpoint, this would equal the highest Farmgate Milk Price paid by the Co-op and would see almost $13 billion flow into regional New Zealand through milk price payments this season. We have seen demand from China ease over the past couple of months, while other regions have stepped in to keep demand firm.” Read more online

More Cargo for Port of Tauranga Processing cargo that would normally have shipped earlier in the year, Port of Tauranga has had a busy first quarter, with a 6.9 percent increase in trade.

Chief executive Leonard Sampson gave shareholders at the company’s annual meeting an insight into the disruption for the country’s largest port due to COVID-19. “The near future remains uncertain due to the ongoing impacts of the COVID-19 pandemic, including the effects of the extended lockdown in Auckland and labour shortages.” Read more online

New Research to Reduce Fruit Loss

Consumers Re-wire Their Priorities Tetra Pak has unveiled how COVID-19 has made consumers rethink the way they live, and fundamentally shift how they act in the latest Tetra Pak Index report. “This year’s Tetra Pak Index reveals interesting insights around how consumers are adjusting their lifestyles in practical, everyday ways to make a positive difference, as they seek a more resilient and sustainable future. There is an evident increase in traditional ‘back-to basics’ values, including home cooking, eating with the family and minimising waste.”

A new report has found that more than 10 percent of fruit grown in Central Otago is not sold or eaten.

The Central Otago District Council commissioned the research to better understand how much fruit grown on orchards in the region isn’t being utilised as a first step to supporting ideas to reduce fruit loss.

“There is very little research on food loss in New Zealand and we couldn’t find anything published for our local horticulture sector, so doing this research to understand our current situation seemed like a very good place to start.” Read more online

Northland Farmer Fined $14,000 After not registering 500 animals under the national tracing scheme, a Northland farmer has been fined $14,000.

Farmers are required to tag cattle and deer with National Animal Identification and Tracing (NAIT) tags, and register them in the system. “Just putting NAIT tags on the animals is not enough. We take the situation very seriously. Our ability to track and trace cattle and deer through the NAIT system is a critical factor in managing biosecurity threats which could have a devastating impact on New Zealand’s agricultural sector.” Read more online

Read more online

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importexport

The Biggest Challenges Affecting Supply Chain in 2021 and Tips on How to Overcome Them While there’s no denying supply chain logistics are always evolving, it’s safe to say 2020 caused disruptions that most consumer goods brands aren’t accustomed to seeing. Now, in 2021, there are new challenges companies must tackle to remain successful within the competitive eCommerce space.

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ifferent parts of the world have experienced supply chain issues that have been exacerbated for different reasons. For example, power shortages in China have affected production in recent months, while in the U.K., Brexit has been a big factor around a shortage of truck drivers. The U.S. is also battling a shortage of truckers, as is Germany, with the former also experiencing large backlogs at its ports.

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Unfortunately, experts like Tim Uy of Moody’s Analytics have noted that supply chain problems will get worse before they get better.

“As the global economic recovery continues to gather steam, what is increasingly apparent is how it will be stymied by supply-chain disruptions that are now showing up at every corner,” Uy stated in a recent report.

Companies who survived the volatility of 2020 likely did so by way of getting lean, selling

through inventory, and focusing on working capital. Suppliers and manufacturers from all over the world have largely been put to the test, encountering massive stock shortages, fulfilment delays, and lengthy backorders on common inventory items.

The COVID-19 pandemic continues to disrupt the supply chain ecosystem with new and unforeseen barriers to both productivity and profitability.

SUPPLY CHAIN CHALLENGES IN 2021

• Material scarcity Insufficient inputs have been a concern since the pandemic began, due to an abrupt rise in consumer demand like never before.

Even now, companies and suppliers alike are struggling to meet this demand in the midst of limited availability for many parts and materials.

• Increasing freight prices Contrary to initial expectations, the need for container shipping has increased considerably throughout the pandemic. With worldwide lockdown measures inciting a surge in eCommerce sales, the response has been a greater import demand for raw materials and manufactured consumer goods (a large percentage of which are moved in shipping

containers). And since this demand was much more substantial than anticipated, it was met with insufficient shipping capacity and an unprecedented shortage of empty or available containers.

• Difficult demand forecasting Demand forecasting in the middle of a global pandemic has added a new layer of complexity to many companies’ supply chain management. The onset of COVID-19 essentially shattered the forecasts for countless retailers and suppliers of consumer goods/ services, leaving them without a guide as to how much inventory to stock or manufacture at any given time. The challenge, then, has come from trying to improve predictions for customer demand, while in many ways having to rely on gut instinct rather than data-driven research.

• Port congestion Port congestion caused by the pandemic remains one of the top challenges for the world’s supply chains, seeing as port owners, carriers, and shippers are collectively still scrambling for a viable solution to this problem. Congestion occurs whenever a ship arrives at a port but cannot load (or unload) because that station is already at capacity. Although the loading/unloading process typically goes according to plan, labor shortages and social distancing associated with the pandemic has notably steered things off course, creating major bottlenecks at a number of busy global docks.

• Changing consumer attitudes Consumer attitudes and behaviours have changed in some big ways during the pandemic, as well, like lowering the threshold for delivery times and raising the requirements for a positive customer experience. The

challenge comes in having an agile supply chain that can harness the power of automations to optimise fulfilment and handle accelerated demand with ease. An excellent example of this supply chain flexibility comes from a multichannel order fulfilment services and inventory management software.

TIPS FOR OVERCOMING SUPPLY CHAIN ISSUES

• Keep liquidity in your business Protect your business with flexible access to capital. After all, having cash on hand is often the difference between meeting demand and going out of stock. With sharp ebbs and flows of inventory expected in the coming months, it’s wise to consider a flexible line of credit that can be used to stock up on evergreen or perennial items in high demand and pay for priority manufacturing/shipping, or even air freighting.

• Diversify sourcing in your supply chain strategy Broaden your range of sourcing, perhaps geographically, to increase choice and abundance within your supply chain. By developing a number of supplier relationships, it’s easier to become more flexible and adjust to a constantly changing market (i.e. during a prolonged pandemic that alters the entire global economy). Many times, diverse sourcing is the key to a brand’s success, as it readily locates goods and materials while maintaining profits, growing customers, and boosting innovation.

• Identify alternative shipping ports

Hedge your bets by seeking out alternative ports to meet your fulfilment needs and stay on schedule, regardless of unforeseen events or a sudden spike in customer orders.

With DTC brands increasingly dependent on Asian imports, the sister ports of Los Angeles and Long Beach have become the bedrock of Transpacific trade. Given that these ports account for over 25 percent of North America’s ocean freight, it’d be wise to identify a fail safe in case of congestion or other inefficiencies.

• Improve demand forecasting Without fail, the best way to improve forecasting is by using automations to calculate these metrics on your behalf. eCommerce sellers are always looking for a balance between their inventory levels, warehousing costs, and the demand from their customers to prevent stock-outs or inventory shortages.

The pandemic has not only amplified the need for greater supply chain optimisation, but the need for faster decision-making, too.

Your business can and should leverage technology like Skubana to get a good pulse on everything from customer relationship management to bringing more visibility to your supply chain. Once you have artificial intelligence and analytics to inform inventory build, make sure you have flexible access to capital so that you can place your orders when you need to and ultimately, meet customer demand.

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Third Record Month in a Row for Imports A third successive month of record imports has ushed New Zealand to a record trade deficit.

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tatistics New Zealand said September imports - at $6.6 billion - outstripped exports ($4.4 billion) by some $2.2 billion. A record.

The import figure was up some $1.5 billion (30% percent) on the same month a year ago. The exports figure was $387 million higher than a year ago. The annual trade balance for the year ended September 2021 was a deficit of $4.1 billion.

“These three consecutive record months for imports are a reflection of both the higher prices New Zealanders are paying for consumer goods, and strong demand for capital goods such as machinery used in construction, and passenger vehicles,” Stats NZ’s international trade manager Alasdair Allen explained.

The largest contributor to the rise in imports was vehicles, parts, and accessories, up $269 million (43 percent) compared with a year ago to $895 million.

Stats NZ said September 2021 also saw the highest monthly value of imports of electric vehicles to date, at $53 million. Imports of electric vehicles accounted for 6.0 percent of all passenger vehicle imports in the year ended September 2021, whereas they made up just 2.0 percent in the year ended September 2018.

Other significant rises in imports were in mechanical machinery and equipment (up $192 million), and electrical machinery and equipment (up $131 million), with its top contributor being mobile phones (up $60 million).

On the exports side, dairy products have been a star. Giant dairy co-operative Fonterra raised its

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forecast payout to farmers for the current season to an implied record-equalling $8.40 per kilogram of milk solids up from $8 previously.

Exports of milk powder, butter, and cheese were up $128 million (17 percent) in September, reaching $904 million. The largest contributor to

this rise was milk powder, up $64 million.

“We’ve seen a strong start to the export season for milk powder, butter, and cheese, this month having the highest value for exports for any September month since 2013,” concluded Allen.

NZ NON-ALCOHOLIC BEVERAGE TRADE NZ AND THE GLOBAL MARKET

GLOBAL MARKET ANALYSIS

New Zealand’s top export destinations (by value) 2020 (1)

Non-alcoholic beverage retail market value by type, 2021 (2)

Australia Japan

(59%) (12%)

United States

(9%)

China Malaysia

(7%) (2%)

Total exports NZD 267.5 million (142.5 million litres) Total imports NZD 206.2 million (106.2 million litres)

Ready to drink tea 8% Energy drinks 7%

Juice 15%

2020

Other 7% Bottled water 27% Total value = USD 872 billion

New Zealand’s export value by product type and destination*, 2020 (1) Plain water

Carbonated drinks 36%

Total volume = 734 billion litres

Soft drinks

Malaysia

Fruit and vege juices

China

MARKET TRENDS

United States Japan

Australia NZD$-

$50m

$100m

$150m

New Zealand exports of non-alcoholic beverages in 2020 totalled NZD 267 million. The largest category of exports was soft drinks, comprising 58% of total exports.

In response to consumer health concerns, reduced sugar or sugarfree varieties of regular product lines continue to grow. In 2020, 25% of energy drinks launched were sugar free, rising from 20% in 2019. (4)

Australia is the largest market for non-alcoholic beverage exports by value (NZD 157 million).

Japan is the largest market for fruit and vegetable exports from New Zealand, while China is the largest market for plain water exports, accounting for 45% of total plain water exports.

In the past 10 years, New Zealand’s exports have grown faster than imports by value. However, exports in 2020 decreased from a 2019 high (NZD 282 million) as a result of supply chain disruption caused by COVID-19.

MARKET VALUE AND GROWTH EXPORT VALUE 2020 (3) • •

Global exports fell 8% to USD 36 billion in 2020 as the effects of COVID-19 negatively impacted supply chains.

The US remains the largest importer of non-alcoholic beverages, accounting for 19% of global imports by value.

PROJECTED GROWTH 2021 THROUGH 2025 • • •

(2)

From 2021 to 2025, the global retail market for non-alcoholic beverages is forecast to increase by USD 229 billion, reaching USD 1.1 trillion in 2025.

The fastest growth category will be carbonated ready-to-drink tea (kombucha), with forecast 12% year on year growth, higher than total category growth of 6%.

The global retail market for organic soft drinks is worth USD 3.4 billion and forecast to reach USD 4.5 billion in 2025.

Novel flavours and demand for functional beverages with added vitamins, minerals and probiotics are key themes in new product development. (4)

Sustainable packaging claims will continue to be a dominant feature – This is reflected in increasing prevalence of composite packaging, while plastic packaging is reducing in popularity. (4)

NEED HELP EXPORTING? Contact our free export advice service: info@mpi.govt.nz 0800 00 83 33 MPI.govt.nz/exporting

EXPORTER REGULATORY ADVICE SERVICE & ECONOMIC INTELLIGENCE UNIT (1): Stats NZ (2021); (2): Euromonitor (2021), (3): Comtrade (2021); (4): Mintel (2021) This data is obtained from 3rd party sources and is for information only. Users should make their own enquiries. MPI is not liable for any loss incurred in reliance on the data. *These product types (plain water, soft drinks, and fruit and vegetable juices) refer to products exported under HS codes 2201, 2202, and 2009 respectively.

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importexport

THE GERMAN FRUIT & VEGETABLES MARKET: What’s in it for New Zealand?

As New Zealand’s horticulture sector continues to grow, so too does German demand for fresh fruit and vegetables.

Germany is Europe’s largest importer of fresh fruit and vegetables with a self-sufficiency rate of only 36 percent for vegetables and 22 percent for fruit.

MARKET TRENDS

Kiwifruit and apples dominate our fruit and vegetables trade with Germany. Both have fluctuated over the years in volume and value, but overall the value/volume ratio has improved strongly. Last year, 35,000t of apples worth €50 million and nearly 31,000t of kiwifruit worth nearly €90 million made it to Germany, compared with a combined 74,000t worth €100 million ten years ago. Germany has increased its own production of apples over that period but produces no kiwifruit.

Germany stands out as the lead market for New Zealand onions, our #3 fruit and vegetables export earner in this market. A striking newcomer is squash. Germany did not import squash from New Zealand until a few years ago.

Since then squash has become our #4 export earner in Germany, with more than 560t worth nearly €1 million shipped last year.

The COVID-19 pandemic has impacted

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significantly on the German market for fresh fruit and vegetables, with demand shifting from out-of-home to retail (and to less perishable products). In 2020, German households spent nearly 16 percent more year-on-year for fresh fruit and vegetables and the European harvest has so far been mixed, with poor yields for some produce (e.g. pears) or delays due to difficult weather conditions.

OPPORTUNITIES FOR KIWI EXPORTERS Germany is a strong market for fresh fruit and vegetables. Self-sufficiency rates remain low and prices are increasing overall. Preference for seasonal produce appears to be strong with regard to fresh cherries and pears, but less relevant for apples, kiwifruit, onions, avocados, blueberries and squash.

Preference for locally grown produce

potentially affects our apple and onions exports, but is less of a factor when German consumers want kiwifruit (absent domestic production) or squash (outside the domestic season). A future New Zealand-European Union free trade agreement could also potentially improve market access for the sector.

There are some limitations to the potential for our exporters, however, shipping times of up to four weeks effectively rule out exports to Germany of fresh avocados or blueberries, and air freight is usually not an option either due to limited capacity, high costs, and a much higher carbon footprint.

Prospects seem most promising for kiwifruit (healthy, not competing with domestic production) and specific varieties (apples) or niche products (squash) with a longer shelf-life.

For more information, visit www.mfat.govt.nz

MONITORING GLOBAL SUPPLY CHAINS

To ensure New Zealand’s global supply chain connections continue to function during the COVID-19 pandemic, MFAT’s network of Posts and the Trade Recovery Unit are monitoring the operation of New Zealand’s global sea and air freight connectivity.

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his report provides a snapshot of how global supply chains are functioning offshore, significant international initiatives affecting supply chains, and other issues of interest to New Zealand exporters and importers.

DEVELOPMENTS IN INTERNATIONAL AIR FREIGHT Although global air cargo capacity was higher in August 2021 than during the same month in 2020, it is still lower than pre-pandemic levels.

With many COVID-19 travel restrictions being relaxed in the Northern Hemisphere air traffic has started to increase, but as airlines re-focus on busy passenger routes we may see a reduction in

available air freight capacity on Asia-Pacific routes where traveler restrictions remain.

Many airlines, including Air New Zealand, have used COVID-19 to retire the older fleet and focus on more fuel-efficient aircraft (e.g. a shift from Boeing 777s to 787s on some routes) This may see a reduction in available air freight capacity servicing New Zealand (compared to before the pandemic) as given the smaller belly hold capacity on 787 aircraft.

Other short term global disruptions such as the temporary closure of the Shanghai Pudong International Airport Cargo Terminal, the world’s third largest cargo airport, in late August contributed further to added pressure on global air freight capacity, particularly into China.

DEVELOPMENTS IN INTERNATIONAL SEA FREIGHT International sea freight congestion continues to take a toll on global trade, with the effects of COVID-19 restrictions exacerbating more longstanding problems in global maritime supply chains.

Ongoing pressure on global sea freight is expected to continue as consumer demand remains elevated (compared to before the pandemic), but as leisure travel returns in 2022 we may see consumer demand drop and

demand-side pressure on sea freight reduce.

Supply side pressures on ports may reduce as governments shift from using lockdowns as the primary response to control COVID-19 and to focusing on vaccine coverage.

The causes and possible policy responses to global sea freight congestion were discussed when officials from the United States, China and the European Union met virtually in September for the fifth biennial Global Regulatory Summit.

The Summit, addressed competition issues in the global shipping industry, canvassed the responses to date of different jurisdictions and covered prospective actions to bolster resilience in the maritime freight sector.

For more information, visit www.mfat.govt.nz, or contact exports@mfat.net

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importexport

NZ-UK AGREEMENT IN PRINCIPLE REACHED It has been announced that New Zealand and the UK have reached an Agreement in Principle (AIP) on a high quality, comprehensive and inclusive free trade agreement (FTA) that will remove over 97 percent of tariffs on exports into the UK the day the FTA enters into force.

AGREEMENT IN PRINCIPLE

Under the AIP, New Zealand and the UK have agreed to remove trade barriers, including tariff and non-tariff barriers, to make it easier for both sides to trade with each other. The aim is to conclude the NZ-UK FTA by the end of the year.

The UK is the seventh most important trading partner for exports from New Zealand, with two-way trade worth nearly NZ$6 billion for the year to March 2020.

The FTA will provide New Zealand exporters with more favourable access into the UK, with preCOVID estimates predicting that following the full implementation of the FTA: • Exports could increase up to 40 percent • GDP could grow by almost $1 billion New Zealand exporters could save around $37.8 million per year on tariff elimination alone based on current export volumes.

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GOODS AND TARIFFS

Under the AIP, tariffs are set to be eliminated on most New Zealand goods (over 97 percent) into the UK from day one of the FTA being in force.

This covers 63 percent of the value of New Zealand’s current exports to the UK including wine, honey, onion, kiwifruit, some seafood and many dairy products.

A further 35 percent of New Zealand’s exports will benefit from tariff-free access through sizeable duty-free quotas, meaning 98 percent of New Zealand’s current exports will enter the UK duty-free when the agreement comes into force.

Tariffs on beef and sheep meat will be removed after 15 years, with significant quotas agreed to ensure these products can still enjoy duty-free and improved access from day one.

NON-TARIFF BARRIERS

Under the AIP, New Zealand has also secured the removal of other administratively burdensome and costly non-tariff barriers in the UK market. Commitments include: • Ensuring efficient clearance for exporters, including paperless trading and establishing a ‘single window’ system for submitting the necessary customs documentation electronically.

• Goods will be released from customs within clear timeframes (48 hours) to provide certainty for traders and reduce costs, provided all requirements have been met.

• Exporters will not be required to use customs brokers for import and export procedures.

WHAT HAPPENS NEXT?

Following this agreement in principle (AIP), several steps need to be completed before the FTA can enter into force.

• Negotiations will need to conclude, and the legal text finalised to be signed by both parties.

• Once the FTA has fully gone through the parliamentary processes in both countries and has been ratified, the FTA can enter into force and trade between the UK and New Zealand will begin to operate under the terms of the agreement.

An FTA will bring New Zealand and UK businesses, workers and consumers even closer together by providing a platform to grow trade, investment, and greater UK-NZ cooperation on sustainable development and inclusive trade issues.

For more information on the AIP, login into your myNZTE account at www.my.nzte.govt.nz

importexport

Source Ethically and Sustainably From the Blue Pacific It’s no secret that consumers are increasingly more astute in asking where their products are sourced from, and how they are produced. People are actively seeking out goods with the descriptors “sustainable, organic, traceable and fair trade”.

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he main factors driving this upward trend include a growing awareness of the repercussions from the use of synthetic ingredients, the effect they have on health, the rise in plantbased manufacturing demand, and an ageing population.

The sun, sea, and fertile lands of the Blue Pacific create perfect conditions to many natural and useful ingredients using local farmers, traditional knowledge and processing procedures which do not strip products of their natural goodness.

The producers Pacific Trade Invest New Zealand (PTINZ) represent grow sustainably farmed, ethically sourced products which are harvested by local families and communities. By choosing to purchase from Pacific producers you are helping to employ these local families, raise their living standard, and positively impact their community and their country’s economy.

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For more than 30 years, PTINZ has been the Pacific region’s lead trade promotion agency, the trade and investment arm of the Pacific Islands Forum and is funded by MFAT. As a not-for-profit organisation, PTINZ does not generate income from any of the products listed. Its role is to facilitate the introduction between businesses in the Blue Pacific and retailers, wholesalers, and distributors in Aotearoa New Zealand. These products include:

VANILLA POWDER

Pure, unadulterated vanilla bean powder lending sublime flavour to baking. Because it doesn’t contain alcohol which can evaporate in the high heat as it does with extracts vanilla powder will retain its gorgeous flavour. From an organic certified producer in Vanuatu providing an income to vanilla suppliers living in remote villages. Origin: Vanuatu

NATURAL AROMAS

We have available beautiful natural extracts made from 100% local and natural plants. With

no additives these aromas are the scent of the Pacific Islands with cacao, lemon, combava and coffee available. This provider is currently working on gaining their organic agriculture certification as well as a range of natural food colours. Origin: New Caledonia

CACAO NIBS

Cacao nibs are a highly nutritious chocolate product made from crushed cocoa beans which contain antioxidants. The small size and intense chocolatey flavour of cacao nibs help give them the nickname “nature’s chocolate chips.” Great as a snack, add to favourite trail mixes, granola, smoothies, or Mexican mole sauces. Origin: Solomon Islands

MOZUKU SEAWEED

Low in calories, mozuku seaweed makes an ideal snack and side dish to enjoy. It is a unique brown seaweed which is a natural source of fucoidan with great antioxidant properties. When mozuku is boiled in water, its colour turns green.

The seaweed has a firm, crunchy texture like

wakame. In Japan, mozuku is often eaten as a form of tempura, suimono (a classic Japanese autumnal soup), or with a vinegar sauce. Origin: Tonga

BLUE PRAWNS

The Caledonian blue prawn is the only French prawn to be recognised as ‘sashimi’ in Japan. Its unique taste, firm but tender flesh and beautiful blue colour make it a seafood product of excellence especially appreciated by chefs and consumers. The giant blue prawns are produced in very low quantities (1,200 tons per year on average), in basins with natural beds, using nonaggressive traditional methods. This producer works alongside local tribes to ensure production and harvesting practices are environmentally conscious. Origin: New Caledonia

GOURMET SALT

Salt is shaking off it’s bad rep and is coming back with a vengeance in the form of solarevaporated, unprocessed artisan sea salt from

the pristine waters of the Blue Pacific.

Moisture is locked into each uniquely formed salt crystal. Gourmet salt makes a wonderful addition to any dish or cocktail with blends such as chilli, hibiscus or ginger and curcuma. Try a gourmet chilli salt blend on fresh mango and be blown away. Origin: Fiji, French Polynesia

TURMERIC

Turmeric has exploded onto the foodie scene in recent years. A highly versatile spice which can be used in scrambles and frittatas, roast veges, rice, soups and as a tea latte. With proven health benefits turmeric has been used for thousands of years as both a spice and a medicinal herb well known for aiding digestion. Available in powder or paste. Origin: Fiji, Papua New Guinea

GINGER

Like turmeric this edible root is prized for its medicinal properties as well as being a fabulous addition to the kitchen spice staple. Spicy, warm, and sharp ginger when cooked imparts a somewhat sweet flavour making it a lovely

addition to curries, stir fries, dumplings, and soups. Available in powder or paste. Origin: Fiji, Papua New Guinea

COCONUT OIL

Coconut oil is ideal for searing, sautéing, and, depending on the grade, even frying. When it comes to baking, it›s a better substitute for butter than liquid-at-room-temperature oils, like olive oil or canola oil. We have extensive options on offer that will fit a variety of needs: from copra oil to cold pressed virgin coconut oil including organically certified options. Origin: Fiji, French Polynesia, Papua New Guinea, Samoa, Solomon Islands, Vanuatu.

PTINZ have so many more products in addition to those highlighted here and would love to hear from you and find out how it can connect you with these amazing products. Get in contact with and request a full food and beverage product catalogue.

Email aude.d@pacifictradeinvest.co.nz, rohan@pacifictradeinvest.co.nz or visit www.pacifictradeinvest.co.nz October/November 2021

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ingredients

Innovative Ingredient Suppliers Will Set the Stage for What’s Next

No one really knows what’s next in the world of food innovation, but ingredient suppliers at this year’s virtual conference from the Institute of Food Technologists have a good idea of where current product development efforts need to focus.

M

any of the 101 companies that participated in the Supplier Suites portion of IFT FIRST on July 19-21 highlighted their ingredient technology through videos of hands-on demonstrations. Many have used this past year to build their in-house customer labs and to invite customers to innovate at them. It’s all about being prepared for what’s next.

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A part of that preparation is revisiting what healthy means.

“People are looking for a lot of different things,” said Joan Driggs, vice president of content and thought leadership, Information Resources, Inc., Chicago, a speaker at the conference.

Most consumers have more than six personal health and wellness goals, she said. This includes everything from getting better sleep to improving mental acuity to

destressing and managing weight.

The pandemic made people more mindful of these goals. It also made consumers more aware of the role of food and beverage in attaining the goals.

Formulating for what’s next requires a new mindset in terms of what is healthy for humans, for the planet and for businesses.

Discerning what’s next also requires elements of addressing sustainability and supply chain resilience, while keeping nutrition, clean label and other qualities top of mind.

Plant-based is an area that meets

commonly used in plant-based burgers, steaks and patties.

The production method involves washing the starch away from wheat flour, which results in strands of gluten. It holds an extremely bland flavour making it a particularly versatile ingredient as it absorbs flavours such as spices and sauces especially well.

JACKFRUIT

Jackfruit is a tropical fruit from trees native to southwest India. It is used across a variety of dishes, but is increasingly popular as a plant-based meat alternative ingredient due to its texture and ability to absorb flavours. Not only is jackfruit a good alternative to meat products because of its texture, but it is also low in calories, a good source of fibre and easily flavoured.

The texture of jackfruit is considered similar to that of pulled meat, meaning it is often used as a substitute for plant-based versions of shredded chicken and pulled pork.

PEA PROTEIN

Pea protein, derived from the yellow split pea, is arguably currently one of the most sought after ingredients in the plant-based market. Powdered pea protein is a valuable alternative for those with intolerances or allergies to dairy or soy and holds between 17-25g of protein per serving.

The US and UK are leading the way in the use of pea protein. This protein is an increasingly important ingredient in the global plantbased food and drink market. The versatility of pea protein is clear, with major companies utilising the ingredient in a wide range of applications.

a lot of consumer health demands, and brands are innovating their offerings to reflect consumer needs for better taste and mouth-feel.

According to Euromonitor, the meat-substitute market is expected to reach $2.5 billion by 2023.

A recent report by Kerry found taste to be the number one barrier for the consumption and purchases of plant-based substitutes. As a result, innovation in the plant-based ingredient industry is booming.

Ingredients such as hemp, seitan and jackfruit are likely to be used more frequently in products as we see

exponential growth in the plantbased market.

HEMP

Hemp is derived from a strain of Cannabis Sativa Plant which, in the past, were grown predominantly for industrial use. Today, the consumption of hemp seeds has increased substantially and can be used to produce a large array of edible products, from hemp-based protein powder to cheese and milk. It is clear consumer attitudes towards the use of hemp and cannabis are changing significantly.

In terms of sustainability, hemp is a particularly effective product.

Not only is it healthy, can thrive in a range of soils and is fast-growing, but it does not require fertilisers or pesticides. It needs little water and has been found to sequester carbon effectively so is considered a ‘regenerative crop.’

SEITAN

Seitan is derived from wheat gluten and offers a high-protein, low-carb alternative to animal proteins. It can closely replicate the texture of meat and is therefore

TEMPEH

Whilst the array of plant-based products are ever increasing, there is growing demand from consumers for more natural, less processed products containing fewer ingredients. Recent research from Mintel found that 31 percent of consumers view meat-free foods as overly processed.

Tempeh, however, is considered a healthier plant-based ingredient that is made from fermented soybeans and taps into the growing trend for products that give rise to improved gut health.

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ingredients

Food Powder A COMPLETE CHARACTERISATION SOLUTION Anton Paar instruments form the perfect team for a comprehensive powder analysis.

B

ring your food products to perfection with instruments from Anton Paar that measure further relevant properties of your food powders. Discover all the parameters you can measure with the Anton Paar portfolio: MCR series: Powder rheology You can simulate how you store

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or process your food powders with a high-precision MCR rheometer equipped with a powder flow cell and the new powder shear cell. Find out how your material behaves when experiencing load, like at the bottom of a container or silo. Determining how much it will cake can help to avoid handling or silo discharge issues. You can also investigate

the difference between batches to optimize the processing parameters.

PSA series: Particle size Measuring the particle size based on laser diffraction is an easy, quick, and highly reproducible method to investigate a products’ dissolution behaviour, permeability, or tendency for

agglomeration. In case of milk emulsions and milk powders, the fat and sugar particle size strongly influence the texture, mouthfeel, and flow behaviour.

Litesizer series: Zeta potential and particle size Monitoring the size of small particles dispersed in a liquid is important when investigating

the manufacturing and processing conditions as well as the formulation instructions and nutrients content of food suspensions. Determining the zeta potential with Litesizer also helps you determine the stability of a suspension (often the final product).

Combine these techniques to fully characterise your powders,

whether to ensure easy storage or improve the quality of your food products in terms of mouthfeel and stability. Contact us for further details, package prices, and demos.

For more information, contact info.nz@anton-paar.com, or visit anton-paar.com/nz-en/particlecharacterization/

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column

CANNABIS DRINKS MARKET SCALES UP Functional drinks and drinks based

on plant extracts – in particular, those containing cannabis- or hempderived ingredients like CBD – are one of the fastest growing segments of the beverage category.

A

By MATT HALE

International Sales & Marketing Director, HRS Heat Exchangers

s with any new and developing market, there are a number of start-up companies without a traditional food manufacturing background, some of whom will be more successful than others. However, while some of the hype around the market and the products is reducing, there is no doubt about the potential for profit.

Those companies which want to have long-term success will need to efficiently scale-up production while maintaining the physical and chemical characteristics which make their products unique and desirable.

Learning from existing beverage manufacturers about the best processing options for pasteurisation, cooling or filling will be essential to achieving prolonged success.

What is CBD?

CBD (cannabidiol) is a chemical extracted from hemp and marijuana plants (Cannabis

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sativa L.). While CBD is an active ingredient in cannabis, it does not cause the ‘high’ or psychoactive effects associated with the chemical THC (tetrahydrocannabinol) which is also found in the plants.

CBD used for food and drink products is usually taken from hemp oil due to the lower levels of THC. Although medical studies are inconclusive, some of the claimed benefits of CBD include reducing inflammation, improving relaxation and better focus. With so much potential, it is easy to see why many are hailing hemp as the next superfood.

Market Opportunities Around the world projected valuations for the recreational CBD products (as opposed to medical markets) have recently been revised downwards as investors begin to workout which start-ups are feasible long-term businesses and which have no

experience and no revenue.

However, the demand is clear.

For example, in US states where cannabis is legal for recreational use, drinks make up 15% of purchased cannabis products, and around the world one-infour consumers say they would be willing to try cannabis-infused drinks1.

However, even with such healthy scepticism, the global cannabis drinks market is predicted to treble in value by 2024, reaching US$1.82bn by the end of 2020, and US$5.8bn within four years. This growth is seen across every segment of the drinks industry, from alcoholic drinks to wellness beverages and everyday drinks like tea and coffee.

Large global brands including AB InBev and Molson Coors have announced plans to produce CBD-containing products, and while the global impacts of Covid-19 have slowed some aspects of product development and marketing, there is no doubt

that a huge market remains untapped.

Entering this market is not for the faint-hearted. Different stages of market development, recognition and approval around the world present challenges to the development of a large market with common standards.

The limitations and prohibitions on different products in different countries (and even states) prevent the export of even successful products from one region to another without meeting a whole new range of tests and approvals, but despite the difficulties, legislation and licencing requirements around the world things are becoming clearer all the time and a number of consultancies operate in different countries to provide help and advice.

Technical Challenges Not all marketing focuses on the cannabis and CBD associations,

with some manufacturers simply referring to their products as containing ‘hemp seed extracts,’ possibly in a bid to emphasise the natural associations of their product.

However, CBD extraction and isolation are usually industrial processes and many of the functional ingredients which are produced aren’t soluble. To overcome this, it is necessary to produce an emulsion, which requires careful handing during processing.

Traditional high-pressure homogenisation is suitable for products where clarity is not an issue, but for infused waters and similar drinks, a number of proprietary ‘nano technologies’ have been developed to create stable products.

Scaling-up Production Heat exchangers play a key role in the manufacture of many beverage products, and cannabis

infused drinks have the same requirements for pasteurisation, sterilisation, cooking or cooling as any other beverages which contain specific ingredients.

High-Temperature, ShortTime (HTST) pasteurisation techniques help to preserve the flavour and texture (including the crucial emulsion) of many drinks, while cooling can involve chilled water or specific materials such as glycol. Evaporation using heat exchangers is also an efficient method of concentrating products to achieve the required formulation.

Recapturing and reusing heat from other sources (such as surplus heat from cooling operations or spare boiler capacity) can be an effective way of increasing capacity or adding a new production process without the need for major new heating or energy infrastructure.

Depending on the application, HRS Heat Exchangers’ equipment has been shown to recover as much as 50% of

previously wasted heat, which can then be used for water, space or process heating, waste treatment or other thermal applications.

The type and model of heat exchanger will depend on many different factors, such as the nature of the process to be carried out (pasteurisation, sterilisation, dehydration, etc.) and the viscosity of the drink being processed, but HRS has a complete range of products from simple tube-in-tube designs to reciprocating scrapedsurface designs, all of which combine efficient heat transfer with delicate product handling; ensuring that products remain in emulsion and that the product does not foul the equipment.

Whether you are setting up a production line or looking to expand into new markets, HRS has the proven technology to help produce your CBD drink.

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growersnews Giant Greenhouse to Grow Salad Year-Round

Leaderbrand, New Zealand’s largest broccoli grower, is building a giant greenhouse to grow salad leaves all year round in what is considered the first greenhouse of its kind in New Zealand. Leaderbrand chief executive Richard Burke said the large greenhouses were common in Europe and Japan, but few are in New Zealand, and none are used to grow crops directly in the ground. The idea was the greenhouse would allow year-round production and be a step towards being more environmentally sustainable. The greenhouse would create a more consistent crop, unaffected by weather, which would, in turn, provide more jobs throughout the year. Read more online

Meet the Creators of Aotearoa’s Only Blue Agave Spirit

Kiwi Spirit Distillery is a New Zealand, family-owned and operated distillery that specialises in unique, handcrafted spirits. Kiwi Spirit is the only distillery in New Zealand that makes TeKiwi 100% Blue Agave Spirit, made from the famous Agave Tequilana Weber Blue.

The Weber Blue Agave Tequilana plants are grown at the farm and take eight years to mature. Read more online

Tomato Plant Disease Halts Exports

It’s peak tomato season, but exports to eight countries remain off the table after discovering a plant disease here. In April, Pepino Mosaic Virus was found in a greenhouse in Auckland. The extremely contagious disease can affect the yield of crops and delay fruit growth. Tomatoes NZ general manager Helen Barnes said that while its biggest market, Japan, was still open for business, the situation was not ideal given COVID-related freight problems were already testing growers. “There’s a bit of uncertainty, and it’s quite challenging.” Read more online

Red Kiwifruit Renamed for Official Launch

Zespri confirmed its current red kiwifruit will be named Zespri RubyRed for the first year of commercial volume sales in the upcoming season in 2022. Zespri chief growth officer Jiunn Shih said the new name better reflected the fruit’s properties and had tested well in consumer research. “The consumer response to our limited sales trials over the last three seasons have exceeded expectations and suggest Zespri RubyRed Kiwifruit is able to attract new and younger consumers into the kiwifruit category, complementing our offering of the world’s best kiwifruit.”

New Multi-Million Dollar T&G Orchard

Read more online

A new apple orchard worth about $18m has been planted in Napier. It is a partnership between T&G Global and investment company MyFarm, the orchard will grow T&G’s Envy apples across 40ha of planted land. MyFarm CEO Andrew Watters said the company had a portfolio of six orchards across Hawke’s Bay and were excited to partner with T&G for the first time. T&G will handle the operational side of the business, including growing, selling and shipping the fruit.

Read more online

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Young Grower of the Year 2021 Melissa van den Heuvel has won the Young Grower of the Year 2021.

H

euvel is an avocado grower services representative at Apata Group Ltd, based in the Bay of Plenty.

“I am very proud to be in this industry. It is something I am very passionate about and what we produce is top-notch,” she said.

“It was great to be part of this competition and get to know my fellow competitors. We’d all like to thank the sponsors and HortNZ for giving us this opportunity.”

HortNZ president, Barry O’Neil explained that supporting young people and encouraging more of them to the industry was critical to its continued success and growth in

the new world with COVID. “At times like these, having a cause and taking time out to celebrate it is even more important than it was before.

“This year’s regional finals were oversubscribed, which shows the inherent optimism in our industry as well as the pride inherent in providing New Zealand and the world with tasty and healthy, fruit and vegetables.”

The national final was held at the

Lower Hutt Events on 20 and 21 October.

The Young Grower of the Year, hosted by Horticulture New Zealand, is an annual competition comprised of regional finals in major fruit and vegetable growing areas, followed by a national final.

The competition encourages young people to take up a career in horticulture as well as celebrate the success of young people in the industry.

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column

NGĀ KAITIAKI O NGĀ TAEWA – GUARDIANS OF THE POTATOES This winter Potatoes New Zealand teamed up with Eat New Zealand for the Feast Matariki campaign by sponsoring The Great Taewa Hunt.

We envisaged connecting with local communities and smaller growers who are kaitiaki for the taonga that is Maori potatoes. By Gemma Carroll

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T

aewa is the name for the potato tuber varieties traditionally cultivated

by Māori. Once they’ve been prepared for eating, potatoes are then referred to as ngā rīwai.

The Great Taewa Hunt was a competition calling for images and story sharing.

We wanted to hear where they are growing, who is growing them, and what varieties currently exist?

This competition was an opportunity for all kaitiaki kai (guardians of food) including keen photographers, eaters, growers, iwi, farmer markets and chefs to share stories of taewa.

pet Magpies ‘Marvin’ also likes to eat the small taewa.”

PHIL VARLEY: “Growing taewa is all about love and connection for us; to the land, the seasons, our environment, to our community that we are privileged to share these nourishing foods, and to our past whānau that gifted these taonga to us when we first came to Aotearoa. Let’s spread the love & grow together!”

Taewa are traditional potato varieties introduced to New Zealand in the late 18th century and became a staple Māori food crop.

I am in love of these treasures and so grateful that our community have protected these seeds and kept them where they belong: in our gardens and on our tables.”

HERE’S SOME OF THE AROHA AND SPUDLOVE WE RECEIVED. CAROLYN CHADWICK: “These Tutaekuri are growing just out of Matata near Whakatane.

Louise is a nurse, and she was given them 10 years ago by a patient from Kawerau.”

MARION FUMAROLA: “The revival of indigenous and locally adapted seeds is one of the keys to secure food crop diversity.

We need to maintain traditional crops through continued agroecological cultivation coupled with traditional knowledge and keep the seeds in our hands to be passed on to the next generation.

GREG WIECHERN: “From a small bucket of shriveled, root bound, taewa, to a barrow load of beautiful kai.”

SLICK ULTRA: “I sourced tubers at least 15 years ago from an abandoned garden, the plants were struggling in the overgrowth, at the time they resembled small tutaekuri (love that name). I have been selectively and organically growing these each year since and will continue to do so as they are a family favourite, especially as a purple mash, which we simply wash and boil without peeling. Also, my ‘purple’ potato salad always invites discussion.

I store them unwashed to maximise their shelf-life.

The purple variety are rich in antioxidants and have health benefits for my family, as well as being highly nutritious. One of my

MARK IBBOTSON: “I live with my wife at the foot of the Radiant Range on the West Coast at the top of the South Island. I have been growing taewa for several years after being given the seed from a friend who moved here from Birdlings Flat on the East Coast. We have a wet but mild climate and root crops seem to do quite well here.

I grow organically with sheep and chicken manure. Weka fences are a must in our area. These taewa and yams were grown dug and photographed on the old Little Wanganui riverbed, top of the West Coast, South Island.

Freshly dug taewa grown and consumed locally, in our paradise that is the Karamea Bight.”

CRAIG MARTIN: “Know the whakapapa of your food.”

It’s clear there’s a resounding love and protection of ngā taewa and that food sovereignty is treasured in Aotearoa. Potatoes New Zealand is very grateful to have had the opportunity to read these stories, see the images, make these connections and we hope to encourage further community support for growers of these unique varieties.

Our understanding is that the following named taewa have been or continue to grow in Aotearoa.

RĀUPĪ: round with yellow and purple speckled skin. Cream coloured flesh, excellent texture and keep well.

TUTAEKURI: long yam like tuber with dark pruplre skin and purple flesh, an average keeper.

KARUPARERĀ: round dark purple skin and deep white eyes.

The name likens these tubers to the eyes of a duck and they keep well.

HUAKARORO: cream coloured skin and flesh, a buttery taste and keep well.

MOEMOE: Multi-coloured skin with cream coloured patterned flesh and keep well.

URENIKA: Yam like in shape, pruple with white flecks, very floury, ideal for baking, roasting and wedges.

WAIPOROPORO: light purple mottled skin. A firm potato with a smooth creamy flesh, rich and buttery flavour.

These tubers have a rich history throughout Aotearoa but they face various challenges including disease susceptability and a declining population. There is currently no programme to protect the seed stock, and cultural sensitivity means this may never be an appropriate measure, but we appreciate there are growers and communities caring for this taonga throughout the motu.

As part of our sustainability strategy, we work to support community events such as this to maintain social connectivity, cultural learning and respect.

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meetthegrower

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Brown Acres Organic Microgreens is a family-owned and operated microgreen farm run by husband and wife Jess and Don Brown. Brown Acres supplies fresh, organic microgreens both commercially and to Kiwi consumers. he Brown’s journey into microgreen farming was a bumpy road. The pair sold their house and were looking at lifestyle properties when New Zealand went into its first lockdown in 2020.

“We got stuck at Mum’s house with all our belongings in storage and where to move to,” said Jess Brown.

“During that lockdown, Don badly broke his leg and was unable to continue his career in construction.”

Finally, the family found a lifestyle block, but now she was faced with becoming a farmer, something she had never planned on.

“After Don was told he wouldn’t be able to build anymore, I did a lot of research on how to utilise a lifestyle block without missing out on our children’s upbringing before we established Brown Acres,” continued Jess.

Brown Acres has been operating since February. The Brown’s started selling at the Lincoln farmers market but now sell to several vegetable and organic wholesalers around Christchurch.

The microgreens are grown in a vertical farm, which uses 95 percent less water and six times less land than

traditional farming and no heavy machinery. Using fewer resources and future-proofing were two important factors for the Browns.

“We are looking into some ways we can expand to make things a little more automated, but we haven’t even been operating for a year, so these things take time.”

As well as growing vertically, the microgreens are grown indoors.

“We are fortunate in terms of climate change. Frost, heat, and flooding - all of which we have experienced this past year - have never affected our growing. We can control the environment, and there is no need for pest control, so we don’t have to use chemicals like pesticides.

“We feel we have future-proofed our business against the effects of climate change by growing indoors.

We don’t need to worry about bitter winter nights or scorching hot summers in our insulated grow space.”

The farm is NZGap, Biogro certified organic, and the Browns are continually learning and changing, which they believe is very important.

Much of the Brown’s customer base was affected by the recent lockdowns, as many restaurants were closed or reduced operations.

“Not having any restaurants to sell greens to was difficult, but our home delivery customers increased a lot during the lockdown.”

Despite a chaotic first year, Brown Acres is growing rapidly.

“We would like to see our products in supermarkets nationwide, and we are looking at making health supplements,” concluded Jess.

“We would also like to put some processes in place to become off-grid or solar-powered and expand our growing space to bring in some automated practices.”

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grapetoglass

Planted in 1979, Dog Point Vineyard started producing wine in 2002. In the 80s and 90s, it supplied Cloudy Bay and continues to supply produce to this day, using 30 percent of its harvest to create its own wine.

M

att Sutherland, Dog Point Vineyard’s general manager, grew up on a Marlborough vineyard and studied viticulture, oenology, and business communications.

“I was raised on a cropping farm in Marlborough until the age of five when we shifted to a vineyard for the first time. It was early days for the industry with not many vines to be seen,” remembered Sutherland.

“I have been surrounded by the industry since those pioneering years and have seen the evolution of the industry and region.

“I worked in the wine industry in New Zealand, Australia, the UK and France for both wine distributors and producers. In 2016 I produced a vintage with Benjamin Leroux in Burgundy.”

It was part way through his studies that Dog Point launched its own wines, and Sutherland

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loved the idea of linking business with the practical side of the industry.

Dog Point Vineyard first planted vines in 1979 but didn’t produce its own wine until 2002.

Owners Ivan, Marg, James, and Wendy were at Cloudy Bay for many years, and the majority of Dog Point’s fruit went there in the 80s and 90s.

Sutherland noted that Dog Point operates on collaboration and sharing knowledge.

“No one is beyond a job, and we like to have an environment where everyone feels they can add value and input.”

Dog Point is one of the oldest privately established vineyards in Marlborough. Its central location at the convergence of the Brancott and Omaka valleys makes it a desirable grape-growing location. The region’s naturally warm days and cool nights are also the perfect conditions for ripening grapes.

“We are all estate-grown and the soil certainly

drives a citrus core of flavours, particularly in our whites,” said Sutherland.

“The diversity of the terrain is quite special and the straight clay hill slopes gives us the depth and structure to our pinot that we are chasing.”

As every viticulturist will know, it is the physical site - the terroir - that creates diversity amongst wines.

“You could make wine 300 metres down the road the same way and it would taste different.

You can’t replicate that sense of place.”

In 2009 the vineyard began its conversion to organic growing and is now 100% certified organic by Biogro NZ. “We make our own compost and have done a huge amount of native planting since the 1990s,” said Sutherland.

“Our property focuses on biodiversity with olives, pine nuts, sheep, cattle, streams, natives, beehives and more. We are currently looking at our Carbon Footprint, to understand what it means and looks like for our vineyard, winery and community.”

Due to the pandemic, Dog Point has had to rethink some of its practices.

“Cost control has been critical, and we’ve had to work more closely with our partners than ever

before. We must be well-planned and organised as shipping delays and port congestion is a very real problem.”

Staffing and skilled workers continue to be a challenge. It was hard enough before, he says, but the pandemic has just escalated that difficulty, especially since all produce is hand-picked.

Despite the hardships, Sutherland loves what he does.

“We get to meet a load of different people and have established friendships all over the world.

“Being able to produce something off the family farm that people enjoy is also pretty cool,” he added.

New Zealand’s wine industry is progressive, but it is also very young. There is benefit in this, as there is a world of history and inspiration Kiwi viticulturists can draw and improve on.

“We were leading the world with the sustainability model from NZ Winegrowers,” Sutherland concluded.

“We need to tighten this up though if we are to remain at the forefront. We have come a long way in a short time, and I think our collective knowledge sharing amongst peers is a real strength.”

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distilleryprofile

KIWI INGINUITY

Strange Nature Gin by Giesen

Strange Nature Gin is a unique spirit made from the separated alcohol of Giesen Wines 0% Sauvignon Blanc. New Zealand’s first gin made from wine, the spirit keeps the aroma and flavours of the Sauvignon Blanc with only the addition of juniper.

G

iesen Wines was founded by brothers Theo, Alex and Marcel in 1981. With an uncompromising drive for quality and a strong culture of innovation, the brothers’ investment in their people, vineyards and equipment has led to their reputation as a leader in the New Zealand wine industry.

Kyle Skene is Giesen Group’s general manager and the managing director of Strange Nature Gin. Skene started with Coca Cola Amatil in New Zealand. From there, he moved to a global joint venture between Jim Beam Brands (USA), Remy Cointreau (France), The Famous Grouse Whisky (Scotland) and ABSOLUT Vodka (Sweden).

In this role, Skene became aware of Giesen Wines and the potential it had both domestically and in export markets.

Strange Nature Gin is made from the separated alcohol from Giesen Wines 0% Sauvignon Blanc.

“The birth of the 0% wine came about from a company fitness challenge which included cutting out alcohol for a month, giving the winemaking team motivation to pursue 0% wine.

“Our consumers are wanting to add choice to their wine repertoire and with 40 years experience, we recognised we were in a fantastic position to offer the next evolution for a particular market segment.”

The team knew they wanted to start their trials with a distinctive,

aromatic varietal.

“So what better place to start than with our best-selling wine, Marlborough Sauvignon Blanc.”

The creation of the alcoholremoved wine using spinning cone technology gave Skene the first look at the distilled layers of the wine aroma, alcohol and the remaining body of the wine.

Whilst most of the aroma is added back into the body of the wine to create Giesen 0%, Skene saw the potential for the alcohol layer straight away.

“As soon as we discovered this sensational, pure Sauvignon Blanc alcohol, I knew it would be perfect for gin.

“The flavour profile was really complementary - the base spirit tasted phenomenal on its own and we immediately imagined it with juniper.”

The next 18 months were spent trialling and refining the gin and eventually, Skene settled on a double distillation, the first gently distilling the alcohol out of full-strength wine and the second was distillation with juniper.

Skene describes Strange Nature as having a provenance that other gins don’t have.

“We know where everything comes from and can take you to the vines where the grapes used in the wine and therefore strange nature, were grown.”

The gin bears all the quintessential flavours of its unique origins.

Aromatic and fruity, it’s part tropical and zesty, part herbaceous. There are sweet notes and savoury hits in every sip - you might detect fresh pineapple, candied grapefruit, a touch of kaffir lime, blood orange, piney juniper, blackcurrant leaf, or fresh green pepper.

To separate the alcohol from the wine, spinning cone technology is used. Spinning cone technology is a form of gentle distillation that’s popular in perfume making because it can handle delicate aromas with care.

“The machine gently distils the wine into three layers: aroma, alcohol and body. Leaving the alcohol aside, the distinctive aroma is then added back into the body of the wine.

“This means we can keep as much of the beautiful, varietally-expressive aroma as possible to recombine with the body of the wine, with no more than 0.5% alcohol - approximately the same amount as what naturally occurs in fruit juice,” Skene explained.

Giesen Group was the first winery in New Zealand to purchase its own spinning cone.

“Investing in this equipment onsite means that we have much greater capability to experiment with what makes a truly great alcoholremoved wine.

“That means making the best alcohol-free wine we can, and one thing that makes a great dealcoholised wine is freshness.”

“One key thing with 0% alcohol wines is that they are fresh! They’ve got to be made fresh, blended fresh and bottled fresh. Having our own unit means we can keep a very tight timeline, bottling wines within just a few days of production. This lets us capture aroma in the bottle, producing more varietally expressive wines,” explained Giesen Group’s Chief Winemaker Duncan.

Since its release in early October, Strange Nature Gin has had an overwhelmingly positive response. The first batch has almost completely sold out in close to a month.

“Every detail was carefully considered. We personally poured over heritage glass to find the look and colour we wanted for the bottle.

The wooden stoppers are designed and imported from Italy. It was important to me that we got every aspect of the gin right the first time, and the feedback is telling us this effort paid off,” said Skene.

As a new and one-of-a-kind gin, there are many cocktail recipes and combinations to be explored. Skene discovered that the Strange Nature Gin pairs well with kombucha.

“One combination that really surprised me was pairing Strange Nature Gin with berry kombucha.

“I’ve never been a big kombucha drinker but after hearing about its health benefits and then tasting how delicious it was with the gin was a real highlight! So easy and really tasty!”

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meet the roaster

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JAMES GILLING Ozone Coffee

“I

James Gilling is Ozone Coffee’s production and fulfilment supervisor, or as he likes to call himself - coffee roaster.

’m originally from the northeast of England, where I was a barista. I’ve worked in coffee for almost a decade now, in many roles, and have progressed into wholesale,” he explained.

“I’ve been roasting for just over two years now and have loved every hot minute.”

Coffee is an incredible product that touches many skillsets, from design and packaging to food science and global trade, which is what Gilling loves.

“Each day at work can be extremely varied and fast-paced; all centred around a product we get to taste and celebrate. What’s not to love?”

Gilling also loves having access to a vast amount of contrasting coffee.

“Being a coffee lover involved in tasting and roasting specialty coffee is amazing. The different processes, countries of origin and annual crops, long term relationships, plus the feeling of being trusted with these is extremely humbling.”

According to Gilling, the characteristics of a great roast is not a one size fits all.

“A roast that maximises the quality of the coffee without tainting it is what I’d call ‘great.’

It’s more about roasting to

highlight the work of the farmer, the choices in processing and sourcing with clarity and respect.

“Our goal is to allow the customer to appreciate these parts of the sourcing chain and fuel some conversation.”

Ozone sources organic and FairTrade beans.

“Organic certified coffee suggests

that we source a product that treats the ecosystem the coffee grew amongst in a more considered way.

FairTrade suggests we treat and pay the humans within that chain in a more considered way.

“Both are excellent goals - we should try to do both at all times.

As consumers of coffee, we should always try to understand the true value of what we drink beyond convenience.”

Similarly, the roots of sustainability within the industry is encouraging, said Gilling.

“Transparency is key to empowering customers to make considered decisions about where and how their coffee is grown, transported and brewed.

“Sustainability is paramount to all our operational decisions, both small and large; be that how we source our coffee to how we repurpose our packaging.

We have a duty and obligation to be a positive force for all the communities we interact with and to foster meaningful change in a thoughtful and enduring way.”

Ozone is also in the process of becoming B-Corp certified.

Sustainability is incredibly important, as climate change continually affects coffee crops.

“Specialty coffee is under existential threat. There’s no way around it. A case in point being

the frosts in Brazil which have devastated coffee crops and caused spikes in volatility within the coffee market.

“On a micro level, individual coffee farmers face extremely worsening conditions in an already threatened sector.

“On a macro level, global supply and trade of coffee is facing growing strain and disruption.

It’s vitally important we continue to maintain strong, valuable and prevailing relationships with our partners at origin and work with them to highlight this issue to our customers and wholesale clients.”

The COVID-19 pandemic has also affected the coffee supply chain.

“In the short-term, the physical movement of coffee globally has been extremely challenging, and we have been fortunate in New Zealand to have operated relatively normally in relation to other territories.

“The pandemic has accelerated rapid change across all aspects of the industry, from travelling to origin to how your morning cup of coffee is physically paid for.

“It’s important more than ever to reach out to each other and ensure that we are doing all we can to support our community and friends.”

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deepcleaning

DEEP CLEAN LEARNING RESOURCES HELPING TO ERADICATE COVID-19

Careerforce has partnered with Building Service Contractors New Zealand (BSCNZ) to create a free online learning resources with useful advice on how to undertake a deep clean and halt the spread of COVID-19.

C

areerforce, the Industry Training Organisation (ITO) for the broader health, wellbeing and cleaning sectors, develops training programmes and associated learning resources, supporting staff to gain formal qualifications.

During the COVID-19 pandemic, the two organisations identified an opportunity to develop guides and instructions specifically focused on deep cleaning and to make these freely available.

The new resource is intended for use by cleaners in a range of environments including residential care homes. The content has been based on the latest information

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on COVID-19. It is designed to educate cleaners on the basics of this respiratory virus and to reinforce best practice for them to carry out deep cleaning for COVID-19 risk or exposed areas under the guidance of a cleaning supervisor.

The online learning module makes use of some innovative presentation techniques, and covers the following topics: The deep cleaning for COVID-19 process.

The difference between a general clean and a deep clean for COVID-19.

Foundation knowledge for deep cleaning a COVID-19 exposed area.

Planning to start the clean and the use of personal protective equipment (PPE).

During the clean, how to deep clean for a COVID-19 exposed area.

After the clean, how to correctly clean your equipment, waste removal, removing PPE, safe transport, and self-care after the clean.

The deep clean resource complements the free online learning materials developed by Careerforce in partnership with the Ministry of Health in 2020.

These resources provide valuable reminders about hand hygiene and infection prevention.

The ‘cleaning your hands’ module explains how to practice good hand hygiene and break the cycle of infection. The ‘stop the spread of COVID-19’ module explains the different ways that COVID-19 can spread and what can be done to stop it.

These free learning resources can be accessed via the Careerforce website www.careerforce.org.nz or via the BSCNZ website www.bsc. org.nz

Sanitise on your way in Covid19.govt.nz Covid19.govt.nz Covid19.govt.nz

deepcleaning

PROTECT YOUR BUSINESS

Established in 2016, New Zealand-owned Clear Protect Group are experts in Pathogen Control and Specialised Cleaning Solutions.

“W

e help keep staff and work environments safe, healthy and hygienic,” explained Clear Protect Group General Manager, Jane Brown.

The company tailors solutions to work with a businesses current policy and protocols through health and safety consultancy, and offer a monthly fogging program to ensure workplaces are resistant to mould, viruses and bacteria.

“From elite sports people to the world’s most vulnerable, we protect them all. We are also an Official Supplier to the NZ Paralympics.”

Simply put, antimicrobial protection is the control of harmful pathogens (or germs) in facilities.

This includes the spread of germs within facilities and between people and staff.

“A Clear Protect program can be thought of as an invisible shield, or a “bubble of protection” over an organisation.”.

As a technical solutions business, Clear Protect provide specialised cleaning, hygiene and antimicrobial protection services.

“We help major organisations solve problems and manage risk around hygiene, illness, contamination and outbreaks.”

Services include: • Antimicrobial Protecton (Fogging Services) • Outbreak Response Services • Industrial Cleaning & Hygiene

Services • Heights & Confined Spaces Work • Air Quality Hygiene • Mould Remediations • Drains (Fat, Oil & Grease) • Corporate Cleaning When businesses work with Clear Protect Group, they get the benefit of experts in pathogen control with years of experience working across many sectors, including, but not limited to: • Food Manufacturing • Professional Sports • Aged Care • Industrial • Corporate • Media/Film Industry • Education Sector “As a result, we understand the specific needs of our customers.

Not every business is the same and we tailor solutions to individual needs and requirements,” noted Brown.

“2020 has taught us all that we must future-proof against even the most unimaginable circumstances and the Clear Protect Group have been here to help during all Alert Levels right from the beginning.

We create comprehensive programs encompassing both preventative and reactive responses.”

Clear Protect offer a range of specialised products that have been tested and proven to kill COVID-19. The company has a COVID-19 Response Team that

can be dispatched at a moments notice, 24 hours a day.

“Each of our COVID-19 Response Team undergoes a unique and intensive training program to secure the safety of the business environment,” Brown continued.

“Our capabilities for dealing with any actual or possible COVID-19 case with a business is second to none. Recent clients have included fast food restaurants, food manufacturing companies, fitness and health centres and much more.”

If a business is exposed to COVID-19, they can contact the Response Team who will work with the business’ needs in the environment they are in.

The Clear Protect product range utilised during a deep clean have all been tested and proven in killing COVID-19.

A typical Deep Clean will involve manually cleaning high risk touch-points and common surfaces utilising the Clear Protect Ultra Cleaner & Sanitiser. Following the manual clean, the company completes Antimicrobial Fogging

of all areas using a Clear Protect Product that is a long lasting Surface Sanitiser & Protectant.

Both products have efficacy data showing that is 99.99% effective against COVID-19.

“The guidelines that we follow are those that are laid out by the Ministry of Health, Cleaning Following a Confirmed or Probable Case of COVID-19.”

With over 6 years experience within the Antimicrobial Protection Industry. Clear Protect Group understand each business has their own needs and face their own problems.

“We work with the customer to understand their risks and develop a “Clear Protect Program” that is specific to that business,” concluded Brown.

“At Clear Protect Group we know “Getting back to Normal” is going to look quite different for businesses and a selection of highly effective products and services will be required to live with and mange the ongoing risk from COVID-19 and any of the variants that hit our shores.”

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deepcleaning

The Five Pathogen Hotspots in Your HVAC System and What to Do About Them Think filters are all it takes? Think again.

T

he inside of HVAC systems are largely unseen, therefore easy to forget about. After 16 years working inside food factory HVAC systems, Presco Environmental shares five of the most common pathogen hotspots nobody thinks about, and what to do about them.

FILTERS

Dirt and bacteria build up on the dirty side and on your filters.

Filters are designed to only trap a percentage of the particulate matter in your air. Therefore, the dirtier your dirty side, the dirtier your clean side. Some of this build up will enter the factory on the air stream.

HEAT EXCHANGE COIL

The tiny fins of your heat exchange coil can: • get clogged up with dust • get blinded • break down This makes the heat exchange less efficient and tiny bits of aluminium and copper can enter the factory on

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the air stream. The heat exchange also often creates condensation, which collects in the condensation pan. Now you have moisture, the right temperature, and a bit of soil - the three elements to sustain life.

Pathogens can start to grow.

FAN AND FAN ROOM

At least three things in your fan room can put food safety inside your factory at risk: • The drains in the fan room can block up, so water sits in the bottom of them. As we know, this is one of the elements to sustain life.

• Mould starts to grow there because of the moisture in the drain. This is bad, as mould has a spore that can become airborne and enter the factory.

• Without upkeep, paint can begin to flake. The flakes can be picked up by the air stream and enter the factory as foreign matter and contaminate the food product.

If there are open vessels of food product, this is dangerous.

SEALS

If the seals in your doors, filters and hatches are not perfectly intact, air can get through them. Dirty air will get sucked straight into the factory.

DUCTING

Ducting does get dusty, as some soil has passed through the filters, remember?

As soon as it gets a bit of age it begins to corrode and leak. The air rushing through the duct creates a Venturi effect and sucks dirty air in from the ceiling space. Remember, this is all after the filters everything will just flow straight on into the factory.

HOW TO KEEP ON TOP OF THESE HOTSPOTS

To keep in front of these critical food safety risks, create an HVAC hygiene maintenance schedule.

This intelligently schedules filter changes on an annual calendar to avoid running the filters to maximum dust-holding capacity.

It also schedules routine cleaning of the heat exchange coil and your fan room, keeping moisture out of the system; one way to stop pathogens breeding in your AHU. The schedule should include an annual deep clean, where the entire air handling unit is cleaned and sanitised, from top to bottom - ceilings, walls and floors. The integrity of all paint and seals is also checked.

Presco Environmental are HVAC hygiene specialists for New Zealand food producers. They can help you set up the best HVAC maintenance schedule for you, and their technicians can put it into practise. They also advise on air cleaning technologies that can keep your system cleaner all year around, such as UV-C lighting and needlepoint bipolar ionisation.

Get in touch today for a condition grade assessment, 0800 773 726 or info@presco.co.nz or visit the Presco Environmental learning centre at www. prescoenvironmental.co.nz

Installing new air supply filters means your HVAC system doesn’t need to be touched again until next season...

A. True B. False

Answer: False

Your heat exchange coils, seals, ducting, fan and fan room are all potential food safety risks to your product downstairs.

No need to fret. Presco Environmental are experts in HVAC hygiene. They can help you set up and execute a scheduled maintenance plan to always keep in front of the food safety risks in your HVAC system.

Get in touch today for a condition grade assessment at

0800 773 726 or info@presco.co.nz or learn more on our learning centre www.prescoenvironmental.co.nz

vaxxednews

PROMOTE YOURSELF AS A VAXXED VENDOR

Kiwi consumers are eagerly awaiting the easing of restrictions and the ability to experience their favourite shops and services again. Consumers want to feel safe and at ease when they’re out shopping, and in the age of COVID that means vaccination.

As a small family-owned Kiwi business, here at Review Publishing we understand how hard the pandemic and its restrictions have been. We think the best way to support local is to support the vaccination effort and those businesses who are doing their part to help get every eligible Kiwi vaccinated, as well as those who are actively supporting the Public Health Act.

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If you would like to show the public that your team is vaccinated in a clear and easy way, you can download one of these posters to stick in your window here.

A clear sign of your support for the team of 5 million and getting small businesses back open. Together we can do this!

WANT A POSTER? DOWNLOAD NOW

Created by:

Created by:

www.restaurantandcafe.co.nz

www.restaurantandcafe.co.nz

NO MASK NO SERVICE

NO EXCUSES, WEAR A MASK.

Created by:

www.restaurantandcafe.co.nz www.restaurantandcafe.co.nz

www.fbtech.co.nz

(09) 304 0142 ext 704 felicity@reviewmags.com

TARGET YOUR MARKETING, DEFINE YOUR AUDIENCE, HONE YOUR STRATEGY WITH US. Want to talk to CUSTOMERS?

NEW ZEALAND

Passionate about food since 1957

Supplying quality Italian cheeses to New Zealand food manufacturers. Backed by the wealth of experience and industry innovation from Granarolo, the largest Italian milk and cheese group, offering the best dairy products that nature and technological progress can create.

Granarolo New Zealand Ltd 337 High St, Boulcott, Lower Hutt 5010, New Zealand

+64 (0)9 551 7410

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