F+B TECH Magazine | October/November 2022

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October/November 2022

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Vol. 3

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10.95 No. 6

editors note Tania Walters Publisher

tania@reviewmags.com

NECESSITY IS THE MOTHER OF INVENTION

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n a world dominated by climate change, global conflict, supply chain issues, and a cost-of-living crisis, food and beverage manufacturers are in a process of evolution.

For logistics and delivery this means exploring automation and electric vehicles. The global electric

commercial vehicle market size is projected to grow from 353 thousand units in 2022 to 3,144 thousand units by 2030, at a CAGR of 31.4 percent.

The increasing use of electric commercial vehicles for last-mile delivery of goods from warehouses to end-users is expected to boost the electric commercial vehicle market in the near future. Electric commercial vehicles have a major role in last-mile delivery with lower emissions, cheaper running costs, and less ongoing maintenance.

For manufacturers and producers, evolving means transitioning your offering so that it appeals to the top consumer concerns. As consumers adapt to a global cost-of-living crisis in the face of economic and political

volatility, and with budgets stretched and supplies under strain, brands must be flexible in action and open to connecting more with consumers, while also taking full advantage of rapidly emerging technologies.

Over the last year, cost and value for money have become more important to more than half of F&B consumers worldwide. Today’s shoppers are increasingly exploring money-saving strategies, such as choosing lower-cost items and cooking from scratch.

However, consumers are still determined to sample new experiences, ensure personal wellbeing, and support planetary health. Therefore, there is more pressure on brands and manufacturers to deliver value while

still meeting these wider public expectations.

Strategies such as simple price increases or flexible ingredient lists to cope with supply chain fluctuations can work in the short term. However, brands need to be open in their communication and clearly show the benefits they are bringing.

The aim is to be a brand that is non-substitutable, and that means listening to what is needed, and being adaptable and open to change.

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 2022

ISSN No.

PUBLISHER Tania Walters GENERAL MANAGER Kieran Mitchell EDITORIAL DIRECTOR Sarah Mitchell EDITOR Caitlan Mitchell SENIOR EDITORIAL ASSOCIATE Sophie Procter ADVERTISING SALES info@reviewmags.com SENIOR DESIGNER Raymund Sarmiento GRAPHIC DESIGNER Debby Wei

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October/November 2022

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mostread fromweb DIRE TRUCK DRIVER SHORTAGES LOOMING

With one company flying drivers to the South Island each week to cover important routes, the trucking industry is warning of dire heavy vehicle driver shortages. A letter was sent to Immigration Minister Michael Wood from industry heads warning waste collection and public transport services could be “pared back” if changes aren’t made to allow more drivers into the country immediately.

Read more here

2023 TOP TRENDS REFLECT COST-OFLIVING CRISIS

As consumers adapt to a global costof-living crisis in the face of economic and political volatility, and with budgets stretched and supplies under strain, brands must be flexible in action and open to connecting more with consumers, while also taking full advantage of rapidly emerging technologies. This is the word from Innova Market Insights which has identified “Redefining Value” as its top F&B trend for 2023.

Read more here

A NEW WAVE OF SENSORY SEEKERS In these challenging times of supply issues, rising costs, new legislation and the growth of private labels, food and beverage brands must put the onus on providing better and more memorable user experiences. One way to do this is via the careful engineering of sensory cues which can lift expectation and improve the perceived reality of the consumer. One type of future consumer is ‘the sensory seeker’ who is craving the “experiential” and who wants to expand their world through food. They are open to trying high sensorial moments and passionate about things like rediscovered cuisine and embracing tech-led innovations.

Read more here

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UNITED FRESH | WORKING TOWARDS SUSTAINABILITY

New Zealand’s $6 billion horticulture industry has been one of the first to feel the adverse effects of climate change as significant weather events increase and rising temperatures disrupt New Zealand crop patterns. Working towards increasing sustainability in the sector is one of the top priorities for United Fresh and for many of its partners as it looks to ensure that fruit and vegetable supply chains meet the United Nations Sustainable Development Goals. Recent work by the United Fresh Technical Advisory Group (TAG) includes several significant projects intended to drive change in the sector.

Read more here

SPECIAL ACCESS TO GOLD LICENCE CATCHING THE NEXT WAVE OF ALTERNATIVE SEAFOOD Mycoprotein is a protein-rich, fungiderived ingredient predominantly used for its ‘meaty’ texture in processed meat alternatives. Now, a new method of treating mycoprotein could make it suitable for 3D printing. Traditionally, mycoprotein-based alternatives aim to mimic reconstituted

animal-based products (meat-free sausages, burger patties, and fish fingers for example), but a new collaboration between mycoprotein supplier, Mycorena and vegan seafood brand, Revo Foods aims to tackle the most attractive format: whole cuts.

After disappointing returns in recent years, and with rising orchard costs, Kiwifruit marketer Zespri will set aside 200 hectares of its next limited growing licence release area, so green fruit growers get a chance to access the prized bestseller SunGold variety. Zespri’s board has approved the release of a total of 350ha of SunGold and 150ha of the new RubyRed licence for next year.

Read more here

Read more here

NEW SUSTAINABLE FINANCE FROM FONTERRA

B CORP CERTIFICATION HAS HONEY MAKER BUZZING B Corp is a global movement that aims “to use business as a force for good”. Today, there are close to 6000 certified B Corps in over 150 industries and 74 countries. Certification

by B Corp involves measuring a company’s entire social and environmental performance with a focus on governance, workers, community, environment, and customers.

Manawa Honey NZ recently completed this challenging process and gained certification

by B Corp.

Read more here

As part of Fonterra’s commitment to sustainability and implementation of its strategy, the Co-operative has released its Sustainable Finance Framework (Framework). This Framework aligns Fonterra’s funding strategy with its sustainability ambitions and reflects the evolving preferences of lenders and debt investors in this area.

“This new Framework is a step on our sustainable financing journey – aligning with our Co-operative’s broader sustainability ambitions.”

Read more here

NZ INTERNATIONAL BUSINESS AWARD WINNERS REVEALED

A Hawkes Bay business dedicated to “powering up your day, one bite at a time” is the Supreme Winner of the New Zealand International Business Awards 2022, announced last night at the Awards’ first in-person event since 2019.

Rockit Global is an apple company whose unique product – miniature apples – is now sold in more than 30 countries and grown in 10. Operating for more than 20 years, Rockit Global employs unique growing methods and technologies that are breaking new ground for their business and industry.

Read more here

October/November 2022

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electricvehicle

THE ROAD AHEAD is E lectric Both transportation and logistics are advancing rapidly with more companies directing their focus on the vehicles they use for deliveries and how they can improve upon their efficiency.

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raditionally, logistics companies have relied on vehicles with internal combustion engines (ICEs) as the primary choice for delivery vans and trucks. However, these vehicles release additional carbon dioxide into the atmosphere, considerably reduce air quality and are expensive to maintain.

There are three main types of electric vehicles: HEV, PHEV and BEV. An HEV or Hybrid Electric Vehicle uses the combination of a combustion engine with a small battery pack and electric motor that usually can only drive on electric power for short distances.

The battery is charged on braking and deceleration. PHEV vehicles combine a combustion engine with plug-in electric power. Batteries are bigger than those in an HEV and designed for overnight charging. Once the electric battery is depleted, the vehicle will run like an HEV. A BEV is a purely electric vehicle that does not burn any fossil fuels. It relies solely on the driver to plug in and recharge the battery.

Sustainability is the need of the hour, while it is also important to balance other aspects of business such as people and profit. This is where the use of electric vehicles and alternative fuels steps in.

Good for Profits and the Planet

The estimated cost savings of a company using EVs over one year varies depending on the circumstances of the company.

Fuelling up on electricity is cheaper than petrol or diesel. Maintenance costs are low because battery EV motors have fewer moving parts and there are road user charges (RUC) exemptions as well.

As of 1 April 2022, under the Clean Car Discount Scheme electric vehicles and low emissions vehicles registered for the first time in New Zealand are eligible for rebates up to a maximum of $8,625. High emissions vehicles will incur fees.

Electrifying your fleet will ensure value for money on your new vehicle purchases.

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Some businesses undertaking particularly innovative vehicle electrification projects could be eligible for funding from EECA’s Low Emission Transport Fund. The LETF makes up to $25m a year in funding available to support the demonstration and adoption of low emission transport solutions. The fund has helped facilitate projects like the introduction of New Zealand’s first electric milk tanker and concrete mixer, wireless bus charging in Auckland and solar-powered buses.

Genless offers a Total Cost of Ownership Calculator where you can compare the cost of buying, running, and on-selling new electric vehicles with hybrid, petrol or diesel alternatives.

Leading the Charge

Several businesses in New Zealand, from small enterprises to major corporates, have been successful in their transition to electric. Electric vehicle adoption showcases your company’s commitment to the environment and positions you as a leader in tech and the new era of transport.

The additional upfront expenditure for an EV over a standard ICE vehicle can be prohibitive for some, however, one option is to lease rather than buy, which has benefits other than just removing the upfront cost.

“People have seen it’s a rapidly changing environment, and that there is not a lot of sales data for new EVs. Rather than take the additional risk, and to remove the capex challenge, they’ve considered leasing for the first time. They’ve also gone for shorter terms than they’ve had for owned vehicles so they can respond as and when EV technology evolves,” explained Custom Fleet Strategic Sales Consultant, Jane Morrison.

What consumers want to know, of course, is if an uptick in the use of EVs will mean lower costs for them. Because consumers ultimately want to save the money in their pockets as much as they want to save the planet.

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This smart system constantly increases or decreases the charging power to the electric vehicle according to the rest of the building power consumption.

In this way, you can achieve the highest recharge in the shortest possible time without exceeding the contracted power.

The built-in RDC-DD (Residual Direct Current Detection Device) means you don’t need to install an expensive RCCB Type B at the switchboard, you only need the standard type A, which saves you money.

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Contact Eurotec to discuss your EV charging requirements 09 579 1990 sales@eurotec.co.nz www.eurotec.co.nz October/November 2022

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electricvehicle

EVs AND THE STATE OF THE NATION In New Zealand, the Climate Change Commission has recommended phasing out imports of fossil-fuelled cars by no later than 2035.

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ith governments worldwide setting stricter fuel efficiency standards, vehicle manufacturers offering more electric and hybrid models, and some swearing off fossilfuelled vehicles for good, the tide is turning.More Kiwi companies are turning to EVs as part of their transition to a zero-carbon emission future.

Countdown

Countdown’s first EV charging sites were installed in Waikato in 2018 at the Hamilton, Bridge Street, Claudelands, St James and Huntly stores. The supermarket installed the first public EV station on Waiheke Island in 2020.

There are now 15 Countdown stores across the country with EV chargers available for customers to use, totalling 65 chargers.

“We know customers really value being able to charge their EV with us while they shop, which is why we have established an internal working group to look at how we can further expand our network of EV chargers into more communities across Aotearoa,” said a

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Countdown Spokesperson.

EV chargers are also available to staff members and customers to use at the Auckland Fresh Distribution Centre, Palmerston North Regional Distribution Centre, and Favona Support Office.

Fonterra

New Zealand’s first electric milk tanker, Milk-E, was launched by the Minister for Energy and Resources, Hon. Dr Megan Woods, in July this year. Local Government, Iwi, Industry and Fonterra employees were also present to recognise the significant milestone in the decarbonisation of New Zealand’s heavy transport, while also recognising the team behind the build.

Named by Fonterra farmer Stephen Todd from Murchison, Milk-E is part of Fonterra’s fleet decarbonisation work, which is one of several programmes that are helping the Co-op towards becoming a leader in sustainability.

“Right across the Co-op our teams are constantly looking at how we can decrease our emissions – from on farm, to at our sites and

throughout our transport network,” said Chief Operating Officer, Fraser Whineray.

“The team here at our Morrinsville Workshop have done a fantastic job of pulling this tanker together. Being a New Zealand first, there’s been a lot of creative thinking and Kiwi ingenuity to bring Milk-E to life.”

Fonterra received co-funding from the Government’s Low Emissions Transport Fund (LEFT), which is administered by EECA (the Energy Efficiency and Conservation Authority).

“We’re pleased to see this project come to life. New Zealand has ambitious targets to rapidly reduce carbon emissions, and transport is key, but heavy freight has proven hard to decarbonise. If successful, this project could be replicated across several New Zealand businesses,” said EECA Group Manager Investment and Engagement, Nicki Sutherland.

Z Energy

Z Energy were the first fuel company in New Zealand to introduce an EV charger at a retail service station.

By the end of March 2023, the company

aims to have a functional charging network between Auckland, Hamilton and Tauranga that consists of 30 charging points. While also implementing chargers in several sites across the rest of the country.

“We recognise the need for a fair, equitable and inclusive transition, as not all New Zealanders can afford an EV,” said Kaye Herrick, EV Experience Manager at Z Energy.

Infrastructure to manage the transition to EV at Z Energy means managing queue anxiety with multiple charging points at each location, providing integrated billing options, and offering parks that are half a metre larger than the norm to ensure accessibility.

The energy company is also transitioning its own corporate fleet to EVs and is efficiently managing employee reimbursements and experience for at-home charging.

Ports of Auckland

Ports of Auckland welcomed Sparky, the world’s first full-sized electric tug boat, to Tāmaki Makaurau in June this year.

“Welcoming Sparky is an exciting day for us at the port,” said Roger Gray CEO of Ports of Auckland.

“Sparky is the first e-tug of its type in the world and was a truly innovative project for us.

Her arrival marks a big step towards the ports’ decarbonisation of operations and towards our long-term emissions reduction goals.”

In 2019, Ports of Auckland signed a contract with Dutch maritime manufacturer Damen Shipyards to purchase the fully electric tugboat. This move was part of the ports’ larger plans to become emissions-free by 2040.

According to the Ports of Auckland, the new electric tugboat is expected to complete as many as four shipping moves on a single charge and can replenish its batteries in about two hours. By going electric, the Ports of Auckland expects ol’ Sparky to save around 465 tons of CO2 emissions each year and the expected cost of operating the tug is less than a third of the cost of a diesel equivalent.

NZ Post

NZ Post is the one of the largest and longest standing companies in New Zealand – having been around for 170 years.

The company has committed to reducing their carbon impact and has set a goal to reduce greenhouse gas emissions by 32 percent by 2030, compared to 2018. They’re also a Toitū carbon reduce certified organisation, which means they’ve measured and managed the operational emissions of their organisation.

As part of their commitment to reducing emissions, and with support from EECA’s Low Emissions Vehicle Contestable Fund (now

known as the Low Emission Transport Fund), NZ Post trialled eight electric vans in their courier fleet during 2018 and 2019.

The vans were trialled in both urban and rural delivery networks and were demonstrated throughout New Zealand to maximise exposure to drivers from all over the country. Urban route drivers typically travelled 80–100 km per day, with routes maxing out at 150km in the rural setting.

Six months of trialling proved the electric vans to be both economic and practical options for NZ Post fleets. Vehicle-based emissions reduced by approximately 90 percent, and drivers saw an 80% percent reduction in fuel costs and a 50 percent reduction in maintenance costs.

Since it started, NZ Post has commenced other complementary projects including a study on charger impact, piloting EVs in rural areas, and a commitment to pilot EVs in their owned fleet.

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logistics

New Zealand’s first 3PL Automated Warehouse Lightning-fast order processing times will be the result when Cardinal, New Zealand’s largest privately-owned logistics company, completes its revolutionary automated warehouse in mid-2023.

The Drury facility will increase order processing times by 400% over traditional carton warehouse operations, minimise product damage, and increase picking and packing accuracy.

Construction of the building is underway and will offer a distribution hub filled with high-speed pallet cranes and rapid Sorting Transfer Vehicles capable of handling 60,000 pallets. Automated technology will move products to pallets and into trucks at record speeds.

Chief Executive Brendon Furness noted that the $250 million investment is unique for New Zealand’s logistics industry. “This is about forging a leading edge capable of rapidly improving the last mile of customers’ supply chains,” said Furness.

“Our decision to invest in this new technology is about putting the customer first and will increase confidence they will receive accurate and complete orders, streamlining their operations on the shop floor.”

automatedwarehouse.nz

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This move towards automation isn’t the first for the company. In 2022, Cardinal pioneered the Perfect Pallet system. Using smart technology to optimally load pallets by analysing inventory, orders, and layering of products.

Cardinal has partnered with world-leading automated material handling solutions provider, Daifuku, providing machinery and infrastructure along with a shuttle system capable of moving cartons at nearly 200 metres a minute.

Cardinal’s new Drury warehouse is due for completion in mid-2023 and is the first of three similar facilities planned over the coming years.

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October/November 2022

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bakery

THE BUSINESS OF Bakery In 2022, the baking industry continues to face formidable and ongoing challenges related to the supply chain, workforce development, and an inflationary economy.

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espite these political, economic, and social changes that constantly impact the world we live in, one thing remains constant: People love baked goods.

The global bakery and confectionary market was expected to grow from $871.04 billion in 2021 to $950.72 billion in 2022 and is expected to grow to $1,293.64 billion by 2026. So, what are the trends currently shaping the baking world, and how will those play out in consumer behaviour?

Sharing is Caring – Especially Online

Baked goods already benefit from looking delicious. But for the consumer looking to share a photo of their treat on social media, appearance is more important than ever before.

Did you know that 30 percent of Instagram users say they’ve bought a product they discovered on the platform? When posting your own tasty baked goods, case studies show that 11 is the magic number of hashtags to use to drive engagement, and while rainbow may not be ideal for every product, don’t be afraid to make your product purple: not only is it the natural colour of superfoods, it’s also a standout colour trend on social media right now.

A More Meaningful Eating Experience

Consumers are moving away from seeing

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food as purely a caloric necessity. Increasingly, consumers see their food as an opportunity for an experience in terms of tastes and textures, and they’re especially responding to products that position themselves as natural and healthy.

Producers are responding to this trend by incorporating “superfood” seeds into their offerings, such as chia seeds. These seeds, while having the innate benefit of being perceived to add extra healthiness, also tend to be high in protein and/or calcium. A recent study by Mintel also found that up to 47 percent of consumers are willing to pay a premium for breads with natural and healthy positioning.

Utilising Local Ingredients

Consumers are increasingly open to new, exciting options – and when it comes to baked goods, that can mean hybrid options like “cronuts,” “duffins,” and “cretzels,” to name a few. These are often described as craft foods that are premium and niche products.

Bakeries are also including more and more local ingredients in their recipes, and that’s a trend resonating with consumers as well. This delivers a “more local” product with a lower carbon footprint, leading to a positive feeling for the purchaser.

Some producers are also reviving breads made with ancient grains, such as spelt or kamut, which provide an entirely different eating experience.

CONSUMERS WANT BETTER-FOR-YOU BAKED PRODUCTS (that still taste amazing)

It’s no secret that health has been at the top of the agenda for many consumers this year, and it will continue to be. For bakers looking for inspiration for new product launches, keep these trends in mind when creating better-for-you baked goods.

Reduced sugar According to Ingredion, 42 percent of consumers want to reduce the amount of sugar they consume in their diet. That is why reduced sugar claims are gaining traction in the market.

Reducing the amount of sugar in bakery fillings can help you tap into this growing global health and wellness trend.

Plant-Based

It’s the trend that’s not going away with almost half of consumers trying to reduce their meat intake for both personal health reasons and for the health of the planet. A fully plantbased diet means not using eggs, butter, and cream, yet consumers also demand plant-based

products that do not compromise on taste.

Therein lies the innovation opportunity for industrial bakeries, to create the best-tasting plant-based products.

Flavours that boost the immune system

Innova Market Insights 2021 reported that 45 percent of global consumers are consuming food and beverage products that boost their immune system, this trend has continued this year and doesn’t appear to be slowing. How have bakeries responded? In various countries around the world, there is an increase in the use of ginger, turmeric, and citrus ingredients in baked products. Known for their health properties, using these ingredients falls in line with consumers’ growing health concerns.

Enhanced nutrition in baked goods

Another trend in the baking industry that supports the massive health awareness movement is through healthier bread and cake options that include high fibre, protein, and fruit content.

Manufacturers are starting to look for suppliers who can provide more nutrient-dense ingredients.

Again, this is an opportunity for industrial bakeries to continue to grow their business.

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bakery

THE PSYCHOLOGY OF COLOUR

As one of the most important sensory cues when it comes to what consumers choose to eat, colour can influence, not only what customers see, but also what they taste and feel. So, how can bakery brands capitalise on this?

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n essential tool in marketing and branding, colour has the power to influence perceptions that are not obvious, such as the taste of food. It can also play a role in creating certain emotions. Red, for example, typically evokes desire, excitement, and energy, with some research suggesting it whets the appetite and attracts spontaneous purchases. A very rich, dark brown creates a sense of indulgence, while green denotes health.

Shining Bright on Social Media

The trend of ‘conspicuous consumption’ is making colour more important than ever – in other words: eating experiences designed for Instagram. The popularity of bold, bright colours is being fuelled by consumers’ love of social media platforms – and impactful colours in baked goods make for a great Instagram picture.

A big challenge is how to create these colourful treats while retaining a clean and natural product positioning.

When using natural colours in some applications, there can be challenges with colour fade over the shelf life of the product.

To ensure vibrancy in bakes using natural colours, UK-based Dawn Foods advises baking in smaller batches or baking cake layers that are thinner, for example. This means the natural colour will be much more concentrated and the bake time diminished to preserve the colour.

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Healthy Hues In the past, bright colours were easily achieved with the addition of artificial colourings and flavours, but today, consumers are more healthconscious and seek products with ingredients that reflect this.

Wouter Stomph, head of Cocoa Product Development and Innovation at olam food ingredients (ofi), suggests using highly pigmented spices like turmeric offer a multi-functional solution, adding bright colour and a health halo that is attractive to wellness-oriented shoppers.

Adding fruit and vegetable juice extracts to baked goods is another natural way to add both colour and flavour. Citrus-associated hues include bright orange, green, yellow, red, and pink. Tropical and citrus fruits are natural sources for these vibrant colours, and their flavours are frequently associated with products formulated to support immune function as well as brain health.

Moody Blues

Blue is a colour associated with calm and consistency, as well as digitalisation and inspiration. When blues adorn frosted cakes, fruit pies, marshmallow creams people might expect berry or playful flavours like cotton candy or bubble gum. Bakers creating whimsical applications can use natural ingredients for a range of blue colourings, such as Pantone’s 2022 Colour of the Year, Very Peri.

Product developers have access to a true-blue hue with ADM’s proprietary fruit juice blue, derived from the Amazonian huito fruit.

With ADM’s acid-, light- and heat-stable blue colouring, bakers can achieve various shades of blue, purple, green, and brown from a natural source, even in the most challenging applications.

Industrial experts in specialty vanilla For 125 years we’ve been a trusted ingredient partner for iconic vanilla. With a range of bulk and customised solutions for industrial, along with deep manufacturing experience, we can help you find your next flavour solution. Our food industry passion, dedicated technical team and global commitments to sustainable and ethical sourcing can help you achieve your business goals.

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ingredients

KEY INGREDIENTS FOR Creating Success The biggest trends in flavours and ingredients follow familiar themes including health and wellness, sustainability, functionality, and plant-based, however, it’s the development of surprising twists on the familiar that is key to meeting consumer demand.

Holistic Health Health and wellness continue to evolve as consumers take a more holistic approach. Consumers are increasingly attuned to their own health and wellness, which today extends beyond traditional physical fitness to include mental and emotional health.

Ingredients that have calming and relaxing or immune-boosting connotations are in high demand.

From Clean to Clear Labels

The clean label movement, which promotes products with a few simple ingredients labelled with easy-to-understand language describing what is in or how the product is made, has been on trend for more than a decade.

Now, clear labels are the next big thing. This means complete transparency about what is contained in the product and straightforward labelling that does not hide chemicals or chemicalsounding ingredients under a “natural” moniker.

Multifunctional Matters

Food and beverage makers continue to look for ways to deliver a bigger functional punch to meet consumer demand.

Ingredients or flavours that deliver more than one functional attribute per product can go a long way toward helping food and beverage manufacturers deliver on the benefits of other trends such as health, wellness, and sustainability. Multifunctional

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ingredients also give consumers the bang-for-your-buck products they want.

In some cases, multifunctional ingredients also ensure a product’s physical quality characteristics.

stews. What’s more, kokihi is extremely healthy being rich in Vitamin A, C and B6, as well as riboflavin, calcium, and iron.

HOROPITO - A naturally

Next-Level Natives

A growing awareness of organics, food origin and healthy choices is driving a move towards locally produced products, and today there is less focus on prolific production and more on quality, refinement, and originality.

This is reflected in the growing prevalence of indigenous foods and traditional Māori cuisine on restaurant menus.

Many native New Zealand ingredients also fit in with wellness trends for their perceived health benefits.

Some of the best New Zealand natives to use in food and beverage applications include: KOKIHI - Primarily found in coastal regions, kokihi is commonly known as New Zealand spinach. It’s most often used in soups, salads, and

occurring pepper plant that is often called the New Zealand pepper tree. However, this is no regular type of pepper – horopito has a much spicier and more acidic flavour to it. Horopito is an excellent seasoning to incorporate into a wide assortment of balanced meals.

PIKOPIKO - Also commonly known as bush asparagus, Pikopiko is one of the few native ferns that are safe to consume in New Zealand (the rest are carcinogenic).

PUHA - This is a plant that grows abundantly around New Zealand and is even a pesky weed in the eyes of some gardeners. However, it can be used in cooking to add a unique bitterness to a dish. It goes well with meat, vegetable stews, and in salads.

KAWAKAWA - Although kawakawa has the common name of pepper tree, don’t mistake it for horopito (also called the pepper tree). The signature heart-shaped leaves have a light, minty flavour and were traditionally used to brew herbal remedies. Traditionally the tea was drunk to soothe the digestive system./

CLEAN-LABEL COLOURS FOR THE MODERN MARKET Colour is key to making a positive first impression. The right shade can help food and drink stand out on the shelf and determine expectations on quality. Research has even shown that products’ hue and intensity can influence flavour perception.

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hile visual impact is crucial, shoppers also want their food and drink to contain only ingredients they know and trust. FMCG Gurus’ research shows that, in Asia-Pacific, two-thirds of consumers now say they seek out food and drink containing recognizable ingredients.

EXBERRY® Coloring Foods can provide the solution. These plant-based concentrates are made from edible fruit, vegetables, and plants using traditional, physical production methods.

Due to the way they are created, they are considered to be food ingredients rather than additives in many countries throughout the world, including New Zealand. As a result, they can be described on ingredient lists in a way that is simple to understand, such as “colouring food

(concentrate of carrot and blackcurrant)” or “concentrates (carrot and blackcurrant).”

EXBERRY® colours are available in shades spanning the full spectrum and can deliver excellent results in practically any food and drink application.

Organic Range

We also offer a special range of organiccertified EXBERRY® Coloring Foods in both liquid and powder formats. Organic products are seeing increased interest as shoppers seek out natural, healthy, and sustainable food and drink; EXBERRY® Organics can ensure these products also deliver strong visual appeal.

EXBERRY® Organics liquids are available in yellow, orange, red, pink, purple, blue, and green and typically provide the ideal solution for applications including beverages, confectionery, and dairy. This year, we expanded our range

of liquids with two new products. Made from organic safflower, they can deliver yellow and green shades in a wide variety of applications.

EXBERRY® Organics powders, meanwhile, are available in yellow, red, pink, purple, and blue.

They can be used in dry applications such as instant beverages, seasonings, and cake mixes.

Future-Proof Colours

Making the switch to EXBERRY® is easy. We can provide support every step of the way to help you achieve your goals, from concept innovation to colour matching to regulatory matters.

Our colour concentrates allow food and beverage brands to achieve vibrant shades while supporting completely clean and clear labels.

Based on the concept of colouring food with food, EXBERRY® is the perfect solution for the modern market.

By Victor Foo, General Manager at GNT Singapore October/November 2022

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Vanilla

KAI PASIFIKA Fine produce & cuisine from the Blue Pacific Continent

KAI PASIFIKA a celebration of Blue Pacific cuisine was held at Peter Gordon’s acclaimed Homeland restaurant at Westhaven, Auckland, in the week starting 3 October.

KAI PASIFIKA introduced unique ingredients from Pacific Island producers to New Zealand chefs, importers, distributors, food lovers, and media.

and foster cultural exchange through food creativity. Importantly too, it will encourage export opportunities for fine foodstuffs from the Blue Pacific Continent.

KAI PASIFIKA introduced these products to New Zealand’s speciality food importers, fine restaurants and foodies.

Althought native to central America, vanilla plants find perfect growing conditrions in the Blue Pacific Continent too. Vanilla tahitensis is the variety commercially grown here, having established itself scurely after being introduced to Tahiti in 1848. Vanilla is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive.

The Loska family managing Vanille du Pacific have been working with the best Tahitian vanilla growers over the years, supporting more than 200 of them in remote Polynesian islands. www. vanille-pacific.com Venui Vanilla in Vanuatu has perfected a cultivation system plus processing and curing methods that represent the ultimate in vanilla production. Venui Vanilla works closely with local growers and their communities across six islands in Vanuatu. www.venuivanilla.com

Rum

Sugar cane (Saccharum officinarum) originated in Papua New Guinea and Melanesia, and spread around the world from there. Naturally the islands of the Blue Pacific Continent are perfect for growing sugar cane and for making rum.

83 Islands Distillery makes premium craft rum and spirits using Vanuatu ingredients.

Their 2020 Rhum Agricole is made with wild sugarcane. The South Pacific sub-tropical climate creates an exceptional environment for rum ageing. https://83islands.com/ Continued on page 20.

The festival included 25 Invited chefs (in-cluding five of the Blue Pacific’s finest chefs sponsored by the New Zealand government, alongside Kiwi locals) spontaneously creating new dishes from the mountain of specially-imported Pacific ingredients.

The event is an initiative of Pacific Trade Invest NZ, which for more than 30 years has been the Pacific region’s lead trade promotion agency, the trade and investment arm of the Pacific Islands Forum. It is funded by MFAT. KAI PASIFIKA will help strengthen relationships between Aotearoa New Zealand and the Pacific, October/November 2022

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Continued from page 19.

KAI PASIFIKA The Distillerie Moux David has about 13ha of sugar cane plantation on Tahiti as well as fruit tree orchards. Their Tamure Dream is a rum with the scent of wild oranges from the mountains of Tahiti.

Terre du Sud rums are produced and distilled on rich and preserved land in New Caledonia by Distillerie du Soleil. Their sugar canes and local fruits, picked and peeled by hand, bring incomparable aromas. The white rum won the silver medal at the Concours Général Agricole of the Salon International de l’Agriculture 2019 edition. www.facebook.com/distilleriedusoleil.nc

Seafood

Naturally, the Blue Pacific Continent is the world’s largest seafood resource . And with sustainable harvesting, it will contine to be so into the future. The unique New Caledonian blue prawns (Litopenaeus stylirostris), are produced by aquaculture company SOPAC. A survey by the University of Marine Science & Technology, Tokyo, revealed that the levels of some amino acids are particularly high in Cristal Blue prawns, giving them a special sweet flavour. https://sopac.nc/en/our-products/ Golden Ocean Fish’s core business is sustainable tuna long-line fishing, processing and exporting of yellow fin, big eye and albacore tuna. Also other Blue Pacific deep sea fish - marlin, swordfish, mahimahi, wahoo, opah, escolar, sailfish and spearfish. All products carry SQF Code Edition 9.0 certifications. Golden Ocean Fish are listed in the EU list of exporters, and are USFDA approved.

Honey

The Blue Pacific Continent is a haven for bees, with many islands remaining disease free. Niue Honey is certified organic and completely free from chemicals (including glyphosates), disease and parasites. Niue’s bees have never suffered from Colony Collapse Disorder (CCD). Niue Honey won two First-in-class golds and was named Best International Honey at the UK’s 85th Nation-al Honey Show - The Oscar’s of world honey. https://www.niuehoney.co/

Coffee

Coffee production in the Blue Pacific Continent may well escape the huge hit that climate chane will bring to many farmers elsewhere in the world. Banz Kofi is based in Papua New Guinea, roasting the freshest organic single origin Arabica coffee beans from the Waghi Valley. Complex flavours are developed that lack the acidity of many coffee brands. https:// www.banzkofi.com/ KAI PASIFIKA will also feature the Pacific Island Wake Up blend from South Pacific Coffee Company, Fiji.

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Spices

Spices are synonymous with the Blue Pacific Continent too, with their heady fragrances spreading far and wide. Bora Bora Sea Salt is produced naturally on the French Polynesian Island of the same name. Bora Bora Sea Salt is offered as a pure product, or mixed with Tahitian vanilla, or ginger and curcuma, or coconut. www.boraboraseasalt.com Fiji Fire Chilli Sauce is a blend of handpicked native bongo chillies, local wild-harvest

turmeric, naturally brewed vinegar, carrots and sea salt. It is all natural, has no additives, no extra flavouring, and no preservatives.

Venui in Vanuatu has expanded to cultivating other spices including pepper, chilli, ginger and turmeric. Venui’s pepper undergoes curing and processing within a few hours of harvesting, in a purposely designed solar tunnel dryer.

Cacao and chocolate

Like vanilla, cacao trees also originated in cental America and the Amazon Basin: and find ideal growing conditions in the Blue Pacific Continent.

Gaston Chocolat is produced from pure single origin Vanuatu cocoa. The company is close to a network of farmers, and flies out to remote islands to visit them. Gaston Chocolat handles the whole harvest and post-harvest process, from the fruits on the trees to turning them into chocolate bars. https://www.gastonchocolat.com/

The Cacao Ambassador

Cacao Butter, Cacao Nibs, and 100% Cacao Paste – three products from The Cacao Ambassador coming to New Zealand. Sourced from the Solomon Islands and Papua New Guinea, these products come from over 18 years of experience in the craft chocolate industry and experiencing the disconnect between chocolate and the farm-ing communities who grow cacao. www.thecacaoambassador.com Fiji Fijiana produces a Japanese-style cacao curry mix, made from healthy ingredients. The best quality sourced from the Fijian hinterland.

Fresh Produce

Think of the islands of the Blue Pacific Continent and you immediately envisage the greenery of coconut palms, exotic fruit trees and taro plantations.

Tukai Fiji snap freezes its white and golden taro, and cassava produce within 24 hours of harvest to lock in all the flavour and goodness. The produce is organically grown on rich volcanic soil with abundant rainfall. Tuikai is developing a new vision for export focused commercial farming, creating opportunities for small holder Fijian farmers who would otherwise be unable to ac-cess export markets. Taro is one of the

worlds’s most ancient crops with cultivation in the Pacific Islands for over 20,000 years. https://www.tuikaifood.com/

Baking ingredients

The Blue Pacific Continent can provide amazing root crops as staples, which also produce versatile gluten free flours including cassava and breadfruit.

Friend Fiji adds to this with Seven Grains a traditional Indian super food known as Satwa or seven toasted grains - maize, red rice, cowpeas, pigeon peas, green gram, black gram, chickpeas. It’s used for breakfast and various delicacies. Turmeric Powder is harvested from the hills of Vanua Levu is 100% Organic. Also in the Friend Fiji range - desiccated coconut, cinnamon and lemon grass teas, and kava. http://friendfiji.com/

For trade enquires please contact AUDE DOUYÉRE aude.douyere@pacifictradeinvest.com

https://pacifictradeinvest.com

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packaging

NZ DRINKS GETS ON TOP OF THE TAILS

From their Pokeno site, NZ Drinks uses innovative automation and cutting-edge technology to produce, pack and send over 200 million bottles of water per year. Despite this advanced capability, one small issue was causing a major headache. The ‘tail’ of older generation film was unwinding from the pallet – and clogging up stacks and chewing through time in the process.

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t’s the largest, fastest, and most efficient automated water bottling facility in New Zealand, supplying customers across New Zealand and throughout the world. Yet Raa Turua, Operations Manager at NZ Drinks, was faced with an ongoing challenge.

The conventional, older blown wrap product was not sticking properly to the outside of the pallet. This was causing all sorts of problems.

“First, it wasn’t sticking to the pallets. Second, we were getting

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a lot of sway during travel and, third, we were getting loads returned – which was a huge cost,” said Turua.

“It was also causing issues in our satellite racking, as it was blocking sensors.”

These shuttle racking sensors can be sensitive, meaning the entire system is stopped if there are film tails. Retrieving the problematic pallet (and then often re-wrapping it), takes time, money, and extra plastic. Add on the issues with pallet film unwinding during transportation with damaged goods and unsafe loads and there was a clear need for a solution.

At NZ Drinks this meant a two-pronged approach – installing a roping unit on the automatic machinery line and moving to a new pallet film: NanoWrap. The former strengthened the film and permitted a greater film tension enabling greater force to load.

The latter quickly fixed the tail problem – the 17 micron, 750mm wide NanoWrap film providing far superior binding that endures throughout the transportation of the pallet.

The move to NanoWrap also

means using less plastic overall – ensuring NZ Drinks can create further sustainable change here.

“Since going to the Nano and the roping system they (the pallets) are massively stronger travel-wise. With the savings and the racking issue sorted to me, it’s superb.”

The gregarious Operations Manager also deems Universal Packaging’s service “brilliant”, particularly when the NZ Drinks team might get caught short.

“When we really need product quickly, I can call them, and they’ll follow on from there. The customer service team have been a real key for us to push those orders through. I just make one phone call and they take care of the rest.”

To find out how the Universal Packaging team can help you, get in touch today at 0800 700 000 or visit www.universalpackaging.co.nz.

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growernews Kiwi Wine Export Value at All-Time High The value of New Zealand wine in international markets is stronger than ever, with exports for 12 months to September at an all-time high of $2.03 billion, up 6 percent from the previous year. The month of September 2022 has set a new export record of $287 million, this being the first time the export value has exceeded over $¼ billion in any month.

Read more here

Research Scientist Recognised Plant physiologist Dr Jill Stanley has been elected a Companion of the Royal Society Te Apārangi. As Science Group Leader Fruit Crops Physiology at Plant & Food Research, Stanley leads a team of more than 35 people focused on research that improves fruit quality and productivity of perennial fruit crops. “Jill Stanley is a leader, not only in her scientific endeavours, but also in developing people,” said Professor Richard Newcomb, Chief Scientist at Plant & Food Research.

Read more here

New Flavour for Summer New Pesticide Approved For Use

A new pesticide to combat parasitic worms in carrots, kumara, parsnips, and potatoes has been approved for use in New Zealand. Plant-parasitic worms, or nematodes, are considered a major risk to root vegetables, with producers sometimes experiencing complete crop failure from the damage they cause. The applicant, Adama New Zealand Limited said it’s product Nimlitz will be an important tool to ensure the economic viability of these crops.

Read more here

New Autonomous Modular Vehicle Unveiled New Zealand-based agritech company Robotics Plus has launched its autonomous multi-use, modular vehicle platform for agriculture. It’s designed to carry out a variety of orchard and vineyard machine tasks - to alleviate ongoing labour shortages and transform the industry.

Growers will be able to rotate multiple tools on the highly adaptable and configurable agriculture platform, depending on the day’s work - for jobs such as spraying, weed control, mulching, mowing and crop analysis.

Read more here

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After introducing New Zealand foodies to the taste of fresh locally grown white quinoa, Kiwi Quinoa is turning the flavour up again with the introduction of a red grain. Kiwi Red Quinoa is the latest innovation from the pioneers of the local industry Jacqui and Dan Cottrell. “Red quinoa has an amazing subtle crunch and gives a little pop when you bite it – it’s become my go-to favourite.”

Read more here

Making it Count, One Tree at a Time

Kiwi Organic Wine Exports Boosted by French Winegrower The creation of a new organic vineyard in Otago, by a prominent French wine producer, is set to boost New Zealand’s exports and international profile.

Bordeaux based Edmond de Rothschild Heritage Wines has been granted consent to acquire a 52 hectares estate with 34.5ha of vines in Central Otago’s Bannockburn, along with the Akarua Estate vineyard, which was founded in 1996 by former Dunedin mayor Sir Clifford Skeggs. Edmond de Rothschild Heritage is a unique, family-owned lifestyle brand, combining luxury hotels and restaurants, wines, and farming expertise.

Read more here

Project Crimson Trust is on a mission to actively connect New Zealanders with nature and contribute to healthy and sustainable ecosystems. Its programme Trees That Count wants to see millions more native trees planted in New Zealand. The open marketplace was New Zealand’s first for native trees. Funds are donated and then matched to different planting groups around the country to support the restoration, regeneration and protection of New Zealand’s native biodiversity. Over 900 businesses are actively involved with Trees That Count, ranging from large corporates to small businesses across every sector.

Read more here

Grower Celebrates 50 Years

JS Ewers, one of New Zealand’s leading market gardeners, celebrated 50 years since they started growing fresh produce on the Waimea plains near Nelson. “This milestone offers us a great opportunity to reflect on our history as a business and recognise the many people who have been part of our success over the past 50 years,” said Pierre Gargiulo, JS Ewers’ General Manager.

Read more here

MPI Sustainability Fund Recipients Taupo’s Hot Lime Labs, Otago’s Forest Lodge Orchard, and a partnership between AgResearch and Waikato Regional Council have all received funding from MPI’s Sustainable Food and Fibre Futures Fund. Hot Lime Labs is receiving $707,360 over two years towards its $1.76 million project that converts crop and wood waste from glasshouses into char.

Read more here

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meet thegrower

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JEN & GUS ROSS Left Fields, Waipu

Jen and Gus Ross own and operate Left Fields farm in Waipu. The couple once lived in Auckland as environmentally aware foodies who love to cook.

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us worked in international trade for organic produce and Jen in animal nutrition, where travelling for work meant they often felt like ships passing in the night.

The couple maintained a rural lifestyle by running a flock of 100 Texel sheep across three properties in Whitford but decided to escape the big smoke for Waipu when they wanted a different pace of life on the land.

Left Fields has several unique values and operating practices that make its produce extra special. The no-dig farming practice eliminates the use of heavy machinery and preserves soil integrity. Reduced compaction leads to improved soil structure and biodiversity, alongside a healthy soil biome that supports plant immunity and health.

The practice also reduces weed pressures over

time, as undisturbed soil means that weeds remain dormant and are not lifted to the surface, so they struggle to germinate.

No machinery means farming by hand; Jen and Gus keep their hands in the soil and stay connected to the food they produce. Produce on the farm is also grown spray-free, and interplanting, crop rotation and cutting flowers allow them to grow intensively on their half an acre of land.

Day-to-day life on the farm varies based on the season. In the warmer months, Jen and Gus are up nice and early to harvest and get produce in the chiller before it gets too hot - otherwise, it wilts. Sometimes they would even harvest in the evenings with head torches on.

Regardless of the time, a typical day involves irrigating, seeding, harvesting, pricking out seedlings, delivering orders and property

maintenance. There is always plenty to do.

Left Field’s most successful crop that’s popular with customers would be the ‘Rainbow Carrots,’ which are exactly what the names suggest, a delightful array of multi-coloured carrots. Their toughest crop would be Garlic, as high humidity levels in Northland are not always ideal growing conditions.

On the topic of tough growing conditions, climate change is something that has made things more ‘changeable’ and erratic for Left Fields. They had an unseasonably warm August after one of the wettest Julys on record. They expect to see price increases as farmers all over are met with challenging growing conditions and regulations. Also, water is likely to become more regulated moving forward with it already being so precious.

Covid-19, however, bought about a different

change for Jen and Gus. With each lockdown announcement, there was an increase in demand for produce.

Customers became increasingly cognisant of food security and were happy to source locally where possible. Local produce markets were forced to close during restrictions, creating even more demand.

The produce from Left Feilds is sold exclusively in Bream Bay, Northland.

Consumers either purchase directly from the farm or through cafe retail. The future for Jen and Gus means increasing the production of their existing market garden and expanding into a new plot on the farm. While doing so, their focus will always remain on soil fertility.

Check out Left Fields on Instagram or their website www.leftfields.co.nz

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meet thebrewer

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LUKE MILLER Good Buzz

Born and bred in Mount Maunganui, a strong interest in science led Luke Miller to pursue a Bachelor of Science at the University of Waikato.

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owever, upon graduation, he realised lab work was not creative enough for him and continued his education with a postgraduate diploma in Viticulture and Enology at Lincoln University.

After 16 years of making wine, an exciting opportunity arose for him to become a brewer for Good Buzz in the comfort of his home in Tauranga.

Good Buzz is a beverage company that specialises in the art and craft of kombucha, using natural ingredients and traditional methods to create a drink that’s alive, tasty, and fizzing.

Good Buzz Kombucha is fermented traditionally, taking

place with a symbiotic culture, (or SCOBY as favourably known) combined in a lightly sweetened tea brew. Its mother SCOBY once belonged to the founder’s Grandmother who started brewing what she called “Manchurian tea” in the sleepy town of Kaikohe back in 1974. The brewing process spans two weeks, allowing ample time for the bacteria to get cosy with natural sugars, slowly converting them into organic acids.

Kombucha is fermented by a good-natured colony of live bacteria and yeast. Good Buzz organic BioGro-certified kombucha is fizzing with live cultures to support a healthy digestive system and plays a part in supporting our overall health and wellbeing.

A powerful source of probiotics, fermented kombucha tea is home to a host of good bacteria, providing a healthy boost to our body’s natural immune systems.

Rich in antioxidants, kombucha improves our wellbeing from the inside out.

Since its launch in 2014, sustainability has been a core part of the business for Good Buzz.

The brand’s bottles are made from New Zealand recycled glass, while leftover tea bags are composted locally. According to Miller, 89 percent of their waste is diverted from landfills, and they have plans to reach a target goal of 95 percent in 2023.

“Our sustainability goals are premised on authentic

sustainability practices which our whole team are committed to achieving.”

They’re a team of kombucha lovers at Good Buzz and bringing new flavours to the table is something the team likes to do together in their innovation room.

“In the early stages we’ll trial our ideas in buckets the same way you’d brew kombucha at home. We follow our same process, just on a much smaller scale which allows us to get a feel for whether or not a flavour combination has winning potential,” Miller explained.

“For me, a great beverage is one that you savour; you take your time to enjoy the full flavour experience.”

Once the team have decided on

a flavour to bring to life, it’s back to the buckets to continually tweak measurements and ratios of organic fruit and organic fruit extracts to get the taste just right.

Miller started with the new factory in November and loves his role trialling and refining new flavours. His experience in the wine industry makes him passionate about taste, smell and texture he has trialled over 40 different flavour combinations since he arrived that’s a lot of kombucha!

From humble beginnings, the Good Buzz team grew to a team of 10 and recently upgraded into a purpose-built factory and production facility located in Tauriko, Bay of Plenty.

The thriving team continues to

grow and brew organic kombucha for cafés, events, supermarkets, gyms, and bars right across Aotearoa.

“No matter how much we grow, we continue to hold on to our ethos of small batch-brewed kombucha.”

Recently, with rising consumer awareness of food ingredients, there has been a real push toward beverages, lower in sugar and functional.

In the future, Good Buzz has plans to expand into different beverage options centred on promoting health and wellbeing but are still delicious.

“We are looking to brew a new flavour for our A-Series kombucha collection – watch this space!”

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Call Caroline on (09) 304 0142 ext 703 or caroline@reviewmags.com

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90

$

Makes the perfect plant-based coffee.

Email vitasoy.orders@pave.co.nz for a free sample or to order. T&Cs apply.

R&C 2022 Buyers Guide v2.indd 1

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