F+B TECH Magazine | October/November 2023

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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 2023

ISSN No. 2744-3566 (ONLINE) - 2744-5895 (PRINT)

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PUBLISHER Tania Walters GENERAL MANAGER Kieran Mitchell EDITORIAL DIRECTOR Sarah Mitchell EDITOR Caitlan Mitchell EDITORIAL ASSOCIATE Annabel Maasdam ADVERTISING SALES info@reviewmags.com SENIOR DESIGNER Raymund Sarmiento GRAPHIC DESIGNER Raymund Santos

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

OUR PARTNERS: food& grocery COUNCIL NEW ZEALAND

Owned and presented by

AUSTRALASIAN PROCESSING AND PACKAGING EXPO

Registrations Open November Incorporating PACKAGING + PROCESSING

news RETHINKING PET FOOD PACKAGING

WINNING THE YOUNG GROWER NATIONAL TITLE 2023 Taylor Leabourn, a 28-year-old produce lead, won the 2023 Young Grower national title in Pukekohe earlier this month.

Leabourn, Young Grower of the Year 2023, said the experience was a noticeable step up from the regional competitions held earlier this year. He appreciated competing for the national title in his home region. “It was so nice to be on my home turf; there were a lot of familiar faces, and it was pretty special for it to be in Pukekohe,” said Leabourn.

When Leabourn won the Pukekohe regional competition in May, he worked as an agronomist at Leaderbrand. Six weeks ago, he started a new job as a produce lead for fruit importer SKU Ltd in Wiri. Read more here

Prime100, a 100 percent Australian-made and owned pet nutrition brand, has partnered with leading food and beverage packaging and processing company Tetra Pak to launch a new, premium dog food product line that will not only have tail wagging but is also gentle on the planet. Leveraging Tetra Pak's expertise in sustainable packaging and Prime100's commitment to providing quality pet nutrition, the two companies have joined forces to launch the new SPD (Single Protein Diet) product range that comes in seven flavours and is packaged in Tetra Recart, the packaging solution made from carton with the lowest CO2 footprint in the market. The new SPD product range offers a rich source of protein well suited for all breed types and ages of dogs, including those suffering from food-based allergy and sensitivity, a condition affecting one in three dogs. Made from carefully selected functional ingredients that increase key vitamins, minerals, essential amino and fatty acids, the new range is also slowcooked, proven more digestible and palatable for dogs. The partnership between Prime100 and Tetra Pak signifies an innovative approach to pet nutrition and packaging in Australia, a booming pet food market with one of the highest pet ownerships in the world, where Australians spend an estimated AUD33 billion on pet services and products annually. The product launch also marks Tetra Pak's first entry into the pet food category in Australia. Read more here

THE POISON-FREE PEST SOLUTION Entrap is an innovative, poison-free pesticide from Ensystex. This Ecothor Active Nature Natural Insecticide uniquely provides professional pest managers with the opportunity to offer clients a total poison-free pest management solution. The active constituent in Entrap, methyl-cellulose, is derived from sustainably grown pine trees and all other components are approved for use in food production for human consumption. Read more here

MAKING THE MOST OF ASPARAGUS SEASON The asparagus season has begun. Mike Arnold, LeaderBrand’s South Island Manager, said he might be biased, but he thinks that LeaderBrand’s alpine Asparagus is the pick of the bunch. LeaderBrand has been growing Asparagus in the South Island for over ten years. Grown at the base of the Southern Alps on the fertile plains of Canterbury, the cooler nights and warmer days create the perfect climate to grow the delicious spears. “The overnight temperatures help to lock in the sugars and flavour, making our Asparagus sweeter and juicer. It also creates that lovely green colour in our spears,” said Arnold. “Growing Asparagus is a long-term commitment.

We have asparagus plots in Lincoln, harvested for over 15 years, and Chertsey for about seven years. Read more here

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news USING AI TO INCREASE PACKING PRODUCTION

NEW SCHOLARSHIP PROGRAMME FROM MPI

Global Pac Technologies, a New Zealand-based company, has worked with Robotics Plus to utilise cutting-edge artificial intelligence technology (AI) to increase apple production packing speeds by 40 percent. This ground-breaking development in their apple produce packer, Aporo II, is revolutionising the efficiency of apple packing operations worldwide. Read more here

Students studying agriculture and horticulture at Massey and Lincoln universities have the chance to be offered a scholarship, as part of a new initiative by MPI to boost the number of advisers providing on-theground support to farmers and growers. "Farmers, growers, and whenua Māori owners are operating in an increasingly complex environment.

These new scholarships will help grow the advisory sector’s ability to provide specialised on-the-ground support and advice," said the Ministry for Primary Industries' director of On Farm Support John Roche. "Six scholarships, worth $5,000 each, are on offer for the 2024 academic year to students enrolled in relevant three or four-year degree courses.” Read more here Half page final.pdf

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Evolving your business for the sustainable future

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Businesses we’ve worked with:

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www.gowellconsulting.co.nz

027 777 3391

hello@gowellconsulting.co.nz

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spotlight THE AWARD-WINNING, CUTTING EDGE SUSTAINABLE PAPER CUP THE GOOD CUP exists to protect the planet by helping brand owners, manufacturers and distributors in the food and beverage industry to meet rigorous sustainability goals, elevate consumer experience, increase brand loyalty and reduce costs with patented, cutting-edge packaging solutions.

Its award-winning and cutting-edge sustainable paper cup features an integrated lid that folds and locks into place effortlessly, eliminating the need for plastic. It is produced using the same machines as those used for traditional paper cups, and because no plastic lids are required, switching to The Good Cup translates into a 30 to 40 percent reduction in storage space, transportation volume, and carbon footprint. In other words, a substantial cost savings.

Another key advantage of The Good Cup is that it allows for a superior drinking experience. The secure lid locking (haptic response) and spill-proof design are welcome features for baristas and consumers.

In contrast, the curved design aligns with the mouth’s contour to ensure the spout is always

positioned perfectly with the face and mouth. This also means that brand logos will always be in the same position on the cup when consumers drink or hold The Good Cup. With over one million tonnes of plastic waste generated annually from the 500 billion single-use plastic cups manufactured globally, consumers are looking for ways to eliminate contributions to the growing environmental crisis worldwide. The Good Cup is more relevant now than ever as the race to combat climate change grows increasingly urgent. The idea of The Good Cup is especially appropriate with its integrated paper lid, as it effectively bids farewell to the need for single-use plastic lids forever.

The Good Cup’s mission is to protect the planet by helping brand owners, manufacturers and distributors in the food and beverage industry meet their sustainability goals while elevating the consumer experience to increase brand loyalty and reduce cost.

Consumers will not feel guilty about consuming plastic and truly feel great drinking from a disposable cup that doesn’t harm the environment. After all, the

planet is the most important thing to humans, as there is no Planet B. The Good Cup is crafted from sustainably sourced and forest certified by PEFC paper. It is also certified Plastic-Free by Flustix, Home Compostable by TUV,

PFAS-free, and is a recyclable paper stream.

For more information, contact Cyril Drouet at cyril.drouet@chooseplanetA.com or visit https://thegoodcup.world.

A GROUNDBREAKING ACHIEVEMENT ITP Foods, a trailblazing player in the Malaysian food industry, is proud to announce a groundbreaking achievement: it is the first in Malaysia to introduce sauce packaging in squeeze tubes.

This innovative packaging solution is set to redefine convenience, hygiene, and safety standards, setting ITP Foods apart as a leader in the industry.

In an era where the first impression often sets the standard, ITP Foods is committed to setting a new standard in sauce packaging.

Squeeze tube packaging has several key advantages, including convenience, hygiene, freshness, and safety.

Squeeze tubes make it easy for

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consumers to dispense just the right amount of sauce they need, reducing product wastage and ensuring portion control. Unlike traditional packaging methods, squeeze tubes minimise the risk of contamination. The sealed design prevents germs from infiltrating the sauce, guaranteeing high hygiene and food safety.

Furthermore, the squeeze tubes are designed to reduce oxidation, keeping the sauce fresh and delicious for longer. With airtight seals, squeeze tubes ensure sauces remain safe and free from contamination, delivering peace of mind with every squeeze.

OLIVE OIL ON THE GO Alcalá Oliva is continuously innovating. The numerous awards it has won for its innovative and unique olive-shaped single-serve packaging were a starting off point that motivated Alcalá Oliva to develop a new packaging concept that would allow the brand to stand out also in the retail channel.

Unique in its category, it covers every consumer’s needs, such as at the office, for a picnic or at home. It is available in a wide range of flavours, including extra virgin olive oil, flavoured olive oil, vinegar, and a vinaigrette. Moreover, it can be presented in a display box or clip strips to encourage cross-selling.

It is designed specifically to ensure and maintain product quality at value whilst simultaneously being convenient and catering to consumers' desire for variety, all in a single dose.

ON A MISSION TO REDUCE PLASTIC POLLUTION Twentyfifty creates biodegradable, compostable utensils crafted from natural grains and water.

Built on the foundation of its commitment to creating an alternative to single-use plastic utensils that are truly compostable and biodegradable, Twentyfifty refrains from using bioplastics or utensils made from wood or bamboo, which require chemical treatments.

Twentyfifty is unique as it is the first to use an injection moulding of food ingredients to create utensils. Inventing its own manufacturing process to create its utensils is one of the key reasons Twentyfifty is an innovation leader.

The driving force behind Twentyfifty is its passion to reduce plastic pollution, with its overarching goal for the world to be single-use plasticfree by 2050.

For more information, contact Albert Liu at albert@twentyfiftyfork.com or visit TwentyFiftyFork.com.

WORLD FIRST WATERLESS EB OFFSET PRINTING BAG ITP Foods, under Toray Japan, has created the world's first waterless EB offset printing bag. This technology offers VOCFree (Volatile Organic Compounds), non-chemical-waste, and a greener, healthier printing system.

It supports a safe and chemical hazard-free environment for printing workers. ITP Foods proudly adopts this eco-friendly technology, aligning with its commitment to sustainable practices. It encourages customers and retailers to embrace this innovative packaging solution to savour the brand’s flavourful cooking paste while contributing to a greener and safer future for the planet.

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technology

UNCOVERING THE Mysteries of Yeast

JACOB MANNING

Winely CEO & Founder

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CEO and Founder of Winely, Jacob Manning, describes himself as a serial entrepreneur in biotechnology and AI, propelled by his passion for using technology to answer and provide solutions for some of the deepest mysteries in biology.

“F

ermentation will change the world. This belief drives Winely and Exocule.”

Manning, an ex-accountant left the field to build his first company in biotechnology, centred on supporting horticulturalists’ transition to organic practices.

He grew up in rural New Zealand and greatly respects the primary industry. However, it has become increasingly apparent that New Zealand needs to move towards sustainable horticulturestyle techniques.

Manning built biological products that helped bridge the transition from intensive chemical practice to organic.

“What does this have to do with fermentation?

We must feed an ever-growing population but can’t continue intensive horticulture practices without damaging our environment.”

Precision fermentation, which allows products, to be built using yeast instead of requiring land and intensive practices, has great potential to change the horticulture industry, but to do so requires a more substantial depth of knowledge and understanding of yeast and bacterial systems than what is currently known.

“Precision fermentation is an emerging technology that is difficult if not impossible to scale.”

Manning explained that winemaking uses fermentation to make products at scale already.

However, Winely was established after Manning set out to understand how winemakers went about this process and discovered many problems within the general understanding of yeast systems, which have remained unsolved, even in winemaking. Knowing that this needed to be solved was the reason behind Winely’s inception.

The starting point of creating the technology to understand yeast systems better would begin in the winemaking world.

Now, Manning is building Exocule, a fermentation intelligence platform that uses proprietary sensors and ML to understand fermentation kinetics and yeast vitality deeply.

“Our flagship product, Winely, provides this offering to the wine industry. Our offering saves our customers hundreds of thousands of dollars per year in operational costs and millions of dollars through the ability to optimise wine quality.”

The process winemakers go through without Winely’s technology is what Manning and his team call ‘manual sampling’, which is time-consuming, reactive, and an identified health and safety risk in the industry. Winely’s technology removes this unsafe process by allowing the winemaker to use its platform to see the measurements they would typically have to take samples for. Rather than manually taking a sample and taking it back to the lab to run an analysis, Winely’s technology can give them the data they need in real-time by providing a ‘lab’ in every fermenter.

Manning explained that yeast behaviour and

fermentation kinetics involved many biological interactions, making it unpredictable and volatile.

Winemakers must closely monitor their ferments to ensure they are managed optimally. Wine is only made once a year in each region. It is a condensed period of celebration and hard work.

“Winemakers often bear the brunt of labour shortages and operational inefficiencies. Their work can be quite reactive, and the day-to-day responsibilities can overshadow the focus on making the best possible product.”

Winely’s technology gives winemakers their time back. It allows them to manage their ferments proactively and gives back to the winemaker their autonomy and control.

Manning continued that yeast as a manufacturing system was more than just converting sugar into alcohol. Yeast is directly involved in forming secondary and tertiary metabolites. Winely picks apart the involvement of yeast in this process.

Winely technology also examines grapespecific and yeast-specific data as no grape variety or region is the same, and this has very real fermentation fingerprints and consequences for the wine. Most of the world’s ferments and uses seven commercial yeasts optimised for reliability.

At Winely, with real-time data, it is already optimising fermentation pathways for more exotic commercial yeast, native yeast, and novel yeast.

Without this volume of data, Manning said that the industry would be stuck making the same dull wine forever.

Datapoints from Winely’s technology come through the software dashboard in real time and help its customers understand how their fermentations are tracked and any risks that might be presented.

“We provide alerts and warnings and a virtual scenario analysis tool that allows a winemaker to ‘trial’ an intervention and see its impact on the fermentation curve.”

For a winemaker, this is a game changer. They have one chance a year to turn a grape into the

perfect wine. There is no room for error, and a mistake is devastexating. At the same time, the genuinely world-class winemakers want to make something new and novel, which is risky but can have excellent results. For example, using native or wild yeast or aiming for minimal intervention can produce award-winning wine.

Using Winely enables winemakers to experiment confidently, unlocking the ability to save time and money and streamline operations.

The goal is to improve and optimise end wine quality.

Winely’s technology was initially adopted to remove the unsafe practice of obtaining samples. The wine industry in globally has had deaths consistently over the last three years from this task, the reasons ranging from working at heights, in heat, around dangerous gases, a side of winemaking which is not often revealed but is in very real ways, particularly at more extensive facilities, something the industry was actively looking to reduce risk for.

While addressing safety concerns, Winely’s technology also removes the costs and timeconsuming aspects of manual sampling.

Manning said that Winely was also incredibly excited by winemakers using its platform and technology to enhance their winemaking and to push the boundaries of what was previously thought possible.

“For example, we’ve had wineries eliminate the use of DAP (a common nutrient) and replace it with the intimate use of our platform to monitor fermentation rate.”

Suppose risks of stuck or sluggish ferments appear that require additions. In that case, Winemakers can identify this much earlier and react with interventions like temperature or oxygen rather than needing to use DAP. This is very beneficial with the recent changes to the EU regulations requiring any additives to be listed.

Winely’s platform has also meant that winemakers are increasingly using native and wild yeast; often a great risk for winemakers but with real-time data, Winely’s customers can understand and predict its performance.

Finally, Winely’s platform also helps winemakers save on energy consumption as customers can and are deliberate with their energy use. In contrast, previously, winemakers might be running pump-overs and cooling systems constantly as a precaution due to the manual nature of sampling and fermenting.

Now, they can use these energy-intensive systems when needed.

Manning stated that Winely has a significant research and development project launching next to advance sensing capability, which will be a world first, with the collection of a metadata set that provides extraordinary granular information on biological yeast and bacterial behaviour.

“We invite anyone who produces products using a fermentation or biological system to chat with us to see if they qualify to participate.”

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20minuteswith

PAUL DANIEL TNA Solutions

Moving into 2024, the food processing and packaging industry faces various significant challenges, primarily centred around evolving consumer and manufacturing trends. Paul Daniel, general manager at TNA Solutions, identified five key areas of concern.

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R

esearch suggests fewer than half of consumers globally were highly influenced by the sustainability and ethics megatrend, the reasons for this being three-fold, including a lack of information, accessibility difficulties, and conflicting priorities and beliefs.

“The politicisation of climate change and sustainability also serves as a deterrent to embracing more sustainable lifestyles,” said Daniel.

This conflicting information requires manufacturers to navigate a tricky landscape of balancing consumers' opinions and attitudes towards sustainability when promoting products.

Another key consumer-based issue is accessibility and affordability. Research has shown that convenience options have been overtaken by price and the value-driven and price-sensitive consumer due to the pandemic and elevated levels of inflation.

Thirdly, energy efficiency and costliness for manufacturers are another concern.

Manufacturers are more often seeking to establish sustainable production processes, focusing on energy efficiency driven to cater to the demand for reducing greenhouse gas emissions and offering long-lasting economic benefits as rising energy costs pose a challenge.

The growing emphasis on environmental conservation and ethical sourcing also pressures the company to adopt responsible practices that uphold ethical labour practices and protect biodiversity.

Finally, labour shortages significantly impact the industry, ripple effect on every challenge facing the industry as it affects production capabilities and can increase costs overall.

To manage these challenges, Daniel advised that food processing and packaging manufacturers should strategise to enhance efficiency and flexibility and incorporate digitalisation in their operations. He gave four suggestions to achieve this: process optimisation, technology integration, market adaptability, digitalisation, and partnering with a complete solutions supplier.

“By adopting strategies that leverage technological advancements and focus on agility and efficiency, food manufacturers can navigate the challenges posed by fluctuating consumer

demands and the imperative for sustainable, efficient production.”

As a global leader in food processing and packaging solutions, TNA uses a customercentric approach to ensure goals are achieved and exceeded in the food and processing industry. This is achieved through three key value pillars: performance, responsibility, and customer-centric approach.

Through performance, TNA creates and sustains complete line solutions purposefully created for high output with the lowest unplanned downtime and cost of ownership.

This complete line includes processing and packaging solutions – from destoning, washing, peeling, inspecting, slicing, washing, blanching, dewatering, frying, deoiling, sorting, distribution and seasoning to packaging.

“Our product line controls, integration, SCADA reporting, and consultative services ensure you get the most from your investment.”

TNA’s responsibility is underscored by its innovative spirit for sustainability, reducing waste, preserving energy, and investing in communities. Its commitment to fairness, passion, future orientation, and reliability drives its value of responsibility.

TNA makes an effort to simplify integration with a single point of contact, making its offering consumer, and customer-friendly. This customer-centric approach is achieved through its comprehensive services and a global network of experts, with 30 offices around the globe and 60 field service engineers worldwide. The TNA team helps tackle labour and training challenges, utilising their extensive experience and local presence.

“Because we integrate everything we sell, we can provide invaluable insight on utilising your investment best and inspire you with new ideas for optimising your business.”

To adapt its solutions to diverse markets and regions, TNA employs a tailored approach, cultural understanding, local support, customisations, and a commitment to sustainability. This ensures their solutions meet the specific needs of different markets.

TNA offers primary packaging solutions, including the 'Perfect Pair', the tna robag 3e and the tna auto-splice 3, which provide increased uptime, minimised resource use, and flexibility.

The politicisation of climate change and sustainability also serves as a deterrent to embracing more sustainable lifestyles.

These solutions enhance production efficiency for snack products by offering high speeds, reduced waste, and adaptability to different packaging needs.

This ‘Perfect Pair’ can deliver up to a five percent increase in production uptime with only a 200mm increase in floor space.

The tna auto-splice 3 contributes to smoother film changeovers by automatically joining new rolls of film, reducing interruptions and increasing uptime. This results in more efficient packaging operations for manufacturers.

TNA's case packing capabilities, exemplified by the tna ropac 5, offer high-speed case packing for flexible bags, enhancing throughput and flexibility in packaging processes. Its tool-less changeovers and compact design simplify integration into production lines.

The mass-based gravimetric spraying and dry seasoning control methods used in the tna intelli-flav OMS 5.1 ensure consistent seasoning and waste reduction by applying precise amounts of seasoning and oil based on pre-programmed recipes, resulting in uniform product coverage and minimised waste.

TNA has numerous success stories, such as collaborations with Benestar Brands, Burts Snacks, Mister Bee, and Kingsway Confectionery, where their solutions have significantly improved production capacity, quality, and efficiency.

Regarding future goals, TNA aims to continue innovating and fine-tuning its services, such as the Virtual Factory solution, to help customers streamline workflows and produce high-quality products efficiently. They also prioritise sustainability and social impact, supporting initiatives that benefit disadvantaged communities and advocating for social justice.

TNA is committed to delivering excellence, sustainability, and positive social impact in the food processing and packaging industry.

“With TNA, you gain more than just industry-leading solutions; you become part of a forward-thinking company committed to delivering excellence, sustainability, and positive social impact.”

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health&safety

THE HIDDEN FACTORS OF OPERATOR WELL-BEING

When talking about forklifts, we often think about the machines and sometimes forget the person behind the wheel.

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n an industry where health and safety procedures are paramount, the responsibility of a PCBU (person conducting a business or undertaking) is key for both man and machine.

The NZ Forklift Industry Association’s Forklift Good Practice Guidelines are helpful when selecting and using the appropriate equipment and implementing the correct operator management.

Noise is often an overlooked aspect of forklift operations; but did you know that a forklift’s reversing alarms have a maximum rated level of 97 decibels – similar to mowing your lawns without earmuffs.

Throughout an eight-hour day, no one should be exposed to noise levels of more than 85 decibels (the equivalent of a food blender or a noisy restaurant) or a peak level not exceeding 140 dB, similar to the noise level at your favourite band’s concert.

A forklift’s reversing alarm might not always be on, but that’s

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a lot of exposure time. What a dilemma… have reversing alarms to notify others of the forklift operations or expose your worker to noise? Ensure you understand your environment, find the best controls for all hazards, and that one control doesn’t create another.

This applies to you or your colleagues, whether everyone has hearing protection or not.

In such a loud environment, yelling at someone about a potential hazard isn’t going to work. Therefore, operators should be trained to spot hazards and communicate with hand signals and visual hazard recognition.

Mother Nature can also play a role in workplace conditions and pose operators challenges. Airborne particles, extreme temperatures, and the unpredictability of weather are all important factors to be aware of.

This is where selecting the right equipment becomes critical.

Closed-cab forklifts with pollen filters and air conditioning are the best protection when operating outdoors. Shrink wrap

roofs are not good practice or fit for purpose. If your team is doing this, you need to consider alternative options to provide the protection they seek.

The importance of sleep and rest between shifts cannot be overstated, as fatigue is a wellknown feeling for operators!

Policies for rest breaks are not just a formality; they ensure fast reaction times and alertness.

Those who operate forklifts regularly should be considered within the PCBU’s fatigue management plan. It isn’t just compliance; it’s about ensuring that operators are fit for duty.

Operators must be confident in using safety equipment like spill kits, as handling dangerous goods is a task that comes with its own set of risks.

Compliance with laws regarding the transportation of hazardous substances is paramount.

Appropriate PPE is not just a suggestion; it’s a lifeline. Proper inspection and maintenance of PPE should never be compromised.

Forklifts with no conventional suspension are not known for their comfort, and operators aren’t strangers to vibrations and jolts.

Neck strain is common when looking up at high racking or working in reverse for long periods. And while it may seem silly and inconsequential, finding the right seat and positioning is significant.

The well-being of operators and their forklifts aren’t mutually exclusive.

This means that regular inspections of chains, rollers, tyres, and grease points are essential.

Non-routine maintenance, such as adjustments, should be handled by qualified technicians.

Forklift operation isn’t just about moving loads. It’s about striking a balance between the mechanics of the machine and the well-being of the individual steering it.

After all, a safe operator is not just a legal requirement; they are the backbone of a productive operation.

HOW ARE YOU IMPROVING MENTAL WELLBEING AT WORK?

We have recently celebrated Mental Health Awareness Week. I am sure it was an engaging and stimulating week for those who participated, but how should we focus on mental well-being for the other 51 weeks?

W GERRY LYNCH

Managing Director, The Real Leadership Company

e know stress and burnout have increased over the last few years.

From a recent Gallup survey, people feeling stress the previous day jumped from 31 percent to 43 percent, 63 percent say stress impacts their home life, and 50 percent of people at work want help.

Two of the biggest causes of stress at work are, firstly, workload and, secondly, Interpersonal relationships. So, what can you do as a good leader?

Firstly, create a psychologically safe environment. How do I do that? You do it by being the first to show vulnerability. When the leader says, ‘I don’t know’ or ‘I am feeling off at the moment’, it is much more likely that the team will open up and follow.

Secondly, you can notice the body language and listen to your team. Ask questions like ‘How are you?’, ‘What is frustrating you at present?’ ‘What would make your engagement stronger?’

One of the things I would do regularly with teams was a quick survey in our monthly meeting.

Get everyone to rate (one to ten, one being poor, ten being excellent) where they are on three to five areas. These areas could be learning, enjoyment, workload, stress, energy, etc. The number is not so significant, but what is important is how someone has changed over time, i.e. are they trending down or up? Then the next part of the conversation is ‘What would help you move from a ‘five’ to a ‘seven’, and what could the team do to help?

Thirdly, if you want to get into

the details of mental well-being, you could carry out a mental wellbeing risk assessment. https://www.forum.org.nz/ assets/Uploads/Oct-2022Updated-MWBD-workbook.pdf You can discuss the above guide with your team and then agree on what actions you can take to alleviate issues. The most important thing you can do for your team is to help them identify the issues or barriers to enjoying work and then help them redesign their work to overcome these issues. This is one of the most research-proven ways of improving mental well-being at work.

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ingredients

THE FUTURE OF SUGAR Reformulation Sugar reformulation is a significant challenge facing the beverage industry in 2024. Kerry is a market-leading provider of taste and nutrition ingredients and solutions across the beverage industry, supplying a range of authentic natural flavours for refreshing beverages.

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PAUL DANIEL

T

TNA Solutions

his has only been accelerated by sugar taxes implemented by governments across the globe to control and reduce unhealthy sugar levels in products, with the United Arab Emirates, Thailand, Philippines, Singapore, Malaysia, Nigeria, and South Africa among countries within the Asia Pacific, Middle East and Africa (APMEA) taking the lead in this category.

Emma Stride, Business Development Director for Taste at Kerry Ingredients Australia and New Zealand, said in recent years, particularly post-pandemic, consumers have become more receptive to sweeteners and sugar alternatives. This acceptance comes with a catch. Research shows that 77 percent of global consumers considered the type of sweetener used as the most critical detail, with 75 percent having a preference for natural sweeteners.

Stride continued that 98 percent of APMEA consumers polled had negative taste and health perceptions of artificial sweeteners, with the majority perceiving it as bad for health (58 percent) and believing it to have harmful side effects (47 percent).

Despite this, the APMEA market is dominated by artificial sweeteners, with 46 percent of sugarreformulated new product launches using synthetic sweeteners such as sucralose or acesulfame K. “While this can be viewed as a challenge, this presents a great opportunity for industry players to address the rising demand for natural sweeteners,” said Stride.

Stevia is one example of this. This natural sweetener is a plant extract and is currently the third

most preferred sweetener in the world, following honey and sugar. After these three, coconut sugar and fructose fall in fourth and fifth place.

Consumers can be categorised into three main types: Zero Sugar Advocates, Taste Chasers, and Sugar Reducer Seekers. The first group is particular about the type of sweetener as they have removed sugar from their diet for health reasons, such as diabetes. In APMEA, Taste Chasers constitute the most significant consumer segment; while they are open to reduced or no sugar, they want an authentic taste. Sugar Reducer Seekers are motivated by a healthier lifestyle by cutting back on sugar, of which Australians, Malaysians, and Vietnamese are top consumers that fall under this group.

The growing and evolving consumer demand for healthier sustainably produced functional beverages that better support nutritional needs while retaining great taste is a trend that spans numerous FMCG categories. Kerry’s research shows Australian consumers expect cost parity between low-to-no and high-sugar beverages, with consumers willing to pay more for a beverage with functional benefits such as added protein immunity or gut health support.

The number of product launches with sugar reformulation (reduced, low, or no sugar) between 2018 and 2022 grew at a 38 percent CAGR within APMEA. Kerry’s combined and unique capability in taste and nutrition, and its utilisation and breadth of technologies to enhance taste and improve nutrition and functionality of products, make it an incredibly resourceful and significant industry player.

“We innovate with our customers to create great tasting products with improved nutrition and functionality while ensuring better impact for the planet.”

Kerry’s leading consumer insights, global research, development, and acquisitions team of over 1,100 food scientists, and extensive global footprint enable it to solve its customers’ complex challenges with differentiated solutions, no matter where they are.

Stride explained that Kerry’s deep innovation expertise and extensive solutions portfolio covering food safety and security, clean label, positive and balanced nutrition, proactive

nutrition, and personalised nutrition allows it to help its customers move along the sustainable nutrition spectrum to produce healthier, nutritious products that satisfy consumer demands, feed a growing population and are better for people, society and the planet.

Through its developed taste charts, Kerry has determined several new emerging trends in the beverage industry, particularly regarding flavour.

This includes unique flavours, such as finger lime or applewood smoke, to mainstream trends with a twist, for example, citrus, including lemon or lime, combined with yuzu or grapefruit. These unconventional combinations of traditional ingredients present a significant area of growth.

The sugar reformulation movement and industry awareness of food and beverage is growing consistently, with the Australian Beverages Council taking the lead in the Sugar Reduction Pledge within the beverage industry, which has gained significant traction since its introduction in 2018.

Stride added that earlier this year, the Australian Medical Association called for implementing a sugar tax. The increasing cost of sugar is also putting pressure on manufacturers in isolation to tax.

“Price of sugar is highest in over a decade and double what it was two years ago.”

Kerry recently launched its Sensibly Sweet campaign to provide solutions, showcasing its latest range, Tastesense Advanced, which offers an affordable alternative to sugar and stevia.

This new range can reach over 50 percent sugar reduction, up to 80 percent and is more advanced than single-ingredient solutions, offering benefits across sustainability, taste, and health.

“We understand that taste is a crucial factor in low and no-sugar products, and with Tastesense Advanced, we believe we have provided an excellent solution that will allow manufacturers to create the products consumers want.”

As well as reducing sugar, it supports Kerry’s sustainability pledge by reducing carbon emissions by 30 percent and water usage by 45 percent, compared to sugar, and this aligns with the demand for superior tasting and healthier food options.

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Prebiotic BENEFITS Prebiotic dietary fibre is becoming a sought-after ingredient. As consumers take proactive and holistic approaches to wellness— and better understand the importance of overall gut health—there is increased demand for products that nourish intestinal flora. See how Fibersol dietary fibre makes it easy for formulators to add prebiotic benefits to foods, beverages and dietary supplements.

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FIBERSOL-2 HAS BEEN APPROVED AS PREBIOTIC FIBRE IN ANZ Proven Prebiotic

The list below is a record of food-health relationships* that have been notified to FSANZ: Health effect of food • Fibersol-2 is a prebiotic/prebiotic fibre.

• Fibersol-2 promotes the growth of beneficial gut bacteria.

• Fibersol-2 contributes to a positive change in gut microbiota/health.

• Fibersol-2 helps nourish the intestinal flora and maintain a healthy intestinal tract environment. *Notified food-health relationships to make a health claim (foodstandards.gov.au) REFERENCE: Burns A. (2018). Nutrition Research, 60, 33-42 25g/day Fibersol® doubleblind study (51 subjects) showed a significant increase in fecal bifidobacteria counts.

Clinical studies show that 6g of Fibersol per serving may help nourish the intestinal flora and maintain a healthy intestinal tract environment.

The consumption of the required amount of Fibersol, in up to four individual servings, would be readily achievable within the daily intake levels for dietary fibre recommended in the Nutrient Reference Values for Australia and New Zealand. ​​ *Standard 1.2.7 requires a person who is selfsubstantiating a food-health relationship in order to make a general-level health claim to notify the Chief Executive Officer of FSANZ of the relationship before making a claim on food labels or in advertisements for food.

Well-tolerated Dietary Fibre

Backed by over 30 years of extensive clinical research, Fibersol is proven well tolerated, as high as 68 grams per day.1 It is better tolerated than inulin—with up to 4x the tolerance.1,4 Fibersol is also certified low FODMAP** by Monash University, Australia.

**FODMAP: Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAP), which are short-chain carbohydrates and sugar alcohols that are poorly absorbed by the body, resulting in abdominal pain and bloating.

PROMOTE WELL-BEING WITH WELL-TOLERATED FIBERSOL The Fibersol Advantage

This level of digestive tolerance creates a world of opportunity. Well tolerated at levels significantly higher than other fibres, Fibersol can help deliver the desired benefits of fibre with less gastrointestinal discomfort—even when consumed in a variety of products throughout the day.

This helps ensure that consumers come back for more, creating repeat purchase opportunities.

Formulators who rely on inulin and other less well-tolerated dietary fibres may find their products on consumers’ undesirable ‘never purchase again’ list.2

REFERENCE: Y. Kishimoto et al., 2013; A. Bonnema et al., 2010; A. Bonnema et al., 2010; As codified by FDA Continued on page 10.

October/November 2023

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Continued from page 9.

REDUCE SUGAR BY FORMULATING WITH FIBERSOL Consumers are increasingly concerned about obesity and related health issues, and as a result, they have an increased interest in lower-calorie, reduced- and no-sugar products.

Fibersol prebiotic dietary fibre can replace many of the functional properties of sugar, offering a real option to reduce sugar and achieve caloric reduction.

In food products, Fibersol builds back the structural integrity in reduced sugar baked goods and other snacks.

In beverages, Fibersol adds mouthfeel and sweetness quality, and can help mask off notes created by the use of high-intensity sweeteners.

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Fibersol helps deliver on taste and texture when sweeteners are used to reduce sugar, because it helps: Mask bitterness Balance the flavour profile Improve mouthfeel

Fibersol is backed by over 30 years of extensive clinical research and 100+ published studies.

GREAT FOR A VARIETY OF APPLICATIONS Fibersol makes it easy to add prebiotic benefits to a wide variety of food, beverage and dietary supplement applications, so you can help consumers easily incorporate prebiotics in their dietary lifestyle.

Formulation support is available for a range of product applications.

A WINNING INGREDIENT Fibersol was recognised as the winning Prebiotic Ingredient of the Year by NutraIngredients Asia, 2021.

SOURCES Y. Kishimoto et al., 2013.

2 ADM Outside Voice Fibre Consumer Study, 2019.

3 FMCG-Gurus-Consumer-Trends-in-Australia2022-Report.

4 A. Bonnema et al., 2010.

1

DISCLAIMER ADM disclaims any and all warranties, whether express or implied, and specifically disclaims the implied warranties of merchantability, fitness for a particular purpose, and noninfringement. Our responsibility for any claim is limited to the purchase price of material purchased from us. Customers are responsible for obtaining any licenses or other rights that may be necessary to make, use, or sell products containing our ingredients. Any claims made by customers regarding ingredient traits must be based on the scientific standard and regulatory/legislative requirements of the country in which the final products are offered for sale.

Copyright © 2023 ADM / Matsutani LLC Fibersol.com | ADM / Matsutani LLC | ADM-Nutrition-ANZ

Add ‘contains prebiotic fibre’ to your label when you add Fibersol to your formulation.

Discover the future of fibre with Fibersol.

Find out more at: https://www.adm.com/ADM-Nutrition-ANZ/

October/November 2023

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UNDERSTANDING

Yuzu

Bar manager, Akira Ohki has designed the cocktail menu at Masu expressly to incorporate Japanese ingredients with unique flavour combinations and exceptional presentations to make the experience unforgettable for customers.

O AKIRA OHKI Bar Manager

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hki starts the crafting process for new cocktails with one ingredient in mind and can start thinking of ways it will be matched. The second technique he uses is through a story idea, designing a cocktail alongside the story.

Yuzu is a popular ingredient that Ohki incorporates in a range of cocktails and mocktails on Masu’s drinks menu. He imports highquality Yuzu vinegar from Japan

to ensure that Yuzu-inspired and flavoured drinks are consistently available. The Yuzu fruits grown in New Zealand don’t have the same pungent flavour as their Japanesegrown and juiced counterparts.

Ohki further explained that New Zealand-grown yuzu tends to resemble lemons in flavour and appearance, with Japanese-grown yuzu presenting these elements entirely differently. Traditionally, in Japan, a piece of Yuzu is placed atop a bowl of soup, distinct and

recognised separately from lemon.

Citrus is generally a popular ingredient choice for cocktails as a balancing flavour. Yuzu is a very adaptable citrus fruit that can replace lemon or lime in drinks and completely alter how flavour is complemented. However, Ohki avoids switching lemon and lime in traditional cocktails with Yuzu, firmly stating that new and innovative cocktails should be designed around Yuzu, with flavours chosen carefully to match the fruit.

One of Masu’s signature cocktails uses freeze-dried Yuzu powder sprinkled on top of a yuzu cocktail matched with caramel, passionfruit, and roasted green tea foam.

Yuzu is a seasonal fruit available very briefly and incredibly expensive, with its yield not big enough in New Zealand to cater to the needs of restaurants such as Masu.

“We import yuzu products such as yuzu vinegar, sake-based yuzu liqueur, and yuzu umeshu. We also

use freeze-dried Yuzu produced in New Zealand, which is pretty good,” said Ohki.

The popularity of Yuzu has been present for the last nine years.

Ohki said he was surprised just how prominent Japanese cuisine was when he arrived in New Zealand. Ohki noticed restaurants incorporating Japanese ingredients in dishes as the cuisine became popular, and Yuzu naturally became popular. New Zealand’s range and availability of high-quality seafood is also a leading reason Ohki believes Japanese cuisine has become an integral part of New Zealander’s dining and eating experiences.

However, this rapid growth and popularity of Japanese cuisine and ingredients such as Yuzu has posed the challenge of producing products at a rate where quality is sometimes lacking.

“Where it says it contains yuzu but doesn’t smell or taste like yuzu.”

This leads to misunderstandings regarding Yuzu, its flavour profile and how it works as an ingredient in food or drink. Yuzu is naturally an acidic and strong flavour, making it incredibly versatile for food and drink, but also in fragrances or, if mixed with dry ice, can create yuzu smoke.

Starting in classic bars, Ohki learned mixology techniques from seniors in his team at The Hotel

Ritz-Carlton in Tokyo. He started in the industry at just 20 years old and has accumulated 18 years of work experience as a bartender.

“I learned not only mixology but all hospitality skills from them. The experience of working there lifted me to another level as a bartender.”

Immigrating to New Zealand and joining Masu restaurant eight years ago, Ohki has focused on crafting cocktails with local ingredients and a Japanese twist. The balance of having creative freedom and the social and community aspect of the service industry is the driving reason behind Ohki’s love and commitment to his career.

“Creating something with my hands and being able to see the reaction of guests, that’s why I became a bartender.”

The pandemic has created significant challenges, as a large segment of the industry was made up of immigrants, many of whom returned to their home country during the pandemic. The loss of staff and hands available, and the retainment of staff is more challenging now than ever.

“Business is almost back to normal, but still not enough workers, so it’s difficult to find good ones and keep them.”

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LEARNING THROUGH TRIAL AND ERROR

At the foothills of Mount Buffalo in North East Victoria, Australia, Jane Casey grows yuzu in deep soil where the yuzu trees experience hot, dry summers and wet winters, significantly different from how the fruit is grown in Japan.

BRIAN & JANE CASEY Mountain Yuzu

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his difference in climate means that the grower has fewer issues with fungi and moulds on fruit, which means spraying is conducted at a minimum.

“We also have a large differential in the day and night-time temperatures. This is thought to improve the flavour of the fruit, and the response from our customers seems to confirm this,” said Casey.

When describing the fruit, Casey shared that it was challenging to articulate given how uniquely it lands in the citrus category.

However, she said it falls somewhere between grapefruit, lime, and mandarin.

At Casey’s yuzu orchard, Mountain Yuzu, the grower minimises inorganic inputs and refrains from using pesticides, committed to continually working to improve the soil by mulching all her prunings, distributing nitrogen, and fixing microbes and seaweed emulsions.

Having started Mountain Yuzu with only 20 trees in 2012, the expansion and success of the orchard has been quite a journey.

Casey explained that she had trouble sourcing grafted trees early on, and the nurseryman who supplied Mountain Yuzu with trees could only supply small numbers at a time.

“It took almost eight years to get them all in the ground.”

Growing yuzu comes with its own set of unique challenges, and with minimal literature available, Casey has described the growing experience as one of learning by trial and error.

For example, Casey said that she didn’t realise how large the trees would actually grow and initially planted all the yuzu trees far too close to each other.

Casey’s partner, Brian, spent two years moving trees to give them more space to grow.

However, after over a decade of growing yuzu, Casey feels they are just starting to get it right.

Demand for yuzu has steadily grown over the past ten years as yuzu has become more well-known.

“The main drivers for the demand are the fruit’s versatility, delicious flavour, and fragrance. I’m yet to meet anyone who doesn’t like it.”

The grower predicts that demand for the fruit will continue to increase, and Mountain Yuzu’s production will increase as trees mature.

In the short to medium term, Casey said the couple will continue on their current path, conducting online sales, providores, and distributing to gourmet retailers, distillers, and brewers. In the long term, she hopes to expand into export and mainstream sales channels, such as supermarkets.

Casey has collaborated with several companies to make yuzu products, such as Yuzu Agrumato (yuzu infused olive oil), Yuzu

Bitters (for the cocktail industry), Yuzu Honey, Yuzushu (Japanese style yuzu wine made with shochu), and Yuzu Gin. She continued that Mountain Yuzu will shortly also be launching Yuzu Salt.

“Whilst fresh yuzu is our main priority, it is great to work with other companies to develop yuzu products that can be enjoyed all year round. We can export these value-added products to New Zealand but unfortunately cannot send fresh fruit.”

The popularity of yuzu is limited by the volume of products available, with Casey stating that while there could be more yuzu products on the market, it is better suited to high-end products as a premium and unique fruit variety due to its smaller volume.

Moving into 2024, the grower is primarily concerned with the general economic circumstances the industry is facing, with tight budgets and consumers considering every purchase carefully, making the premium and high-value nature of yuzu a challenge. Other key issues include the need for more harvest workers and how yuzu is harvested. Yuzu fruit must be cut off the tree, as it can’t be picked due to large spikes.

“This creates issues for pickers and the fruit quality if the fruit gets spiked whilst being taken off the tree.”

The harvesting process for yuzu is incredibly time-consuming and is one of the main reasons the fruit is more expensive than any other citrus.

The main drivers for the demand are the fruit’s versatility, delicious flavour, and fragrance. I’m yet to meet anyone who doesn’t like it.

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YUZU FLAVOURS MORE LIKELY TO APPEAL TO CITRUS FANS

With a passion for cake decorating, Sandra Boston spent her second pregnancy working as a home baker. KiwiCakes was formed during a time when sourcing supplies for cake decorating was quite challenging.

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roducing a vast range of ‘sprinkle medleys’, a now commonplace item, KiwiCakes first made these available to the retail public in New Zealand almost ten years ago.

Today, the brand has evolved from a homebased business to a brick-and-mortar store and has an e-commerce website shipping throughout the country.

“I am constantly on the lookout for something new. If it is not too much of a cliche, I would say I am a confessed foodie,” said Boston.

“I tell my customers, yuzu is like a cross between lemon and grapefruit with a hint of orange; it is unique, and you should try it as this description does not truly do it justice.”

Although yuzu is still relatively unknown in New Zealand to home bakers for whom lemon seems to be a more popular choice, professional decorators are more inclined to use it as they often seek to offer something new and exciting to the customers they are baking for.

Boston thinks that it is the freshness of yuzu that appeals to people, specifically those who are fans of citrus flavours.

With the usage and demand of yuzu in the baking industry still in its infancy, freeze-dried yuzu flakes are now available from companies such as Fresh-as, which can be used in icings and cheesecake batters or with yuzu white chocolate

using Valrhona yuzu flavoured chocolate, imported by Sabato, from whom Boston also recently purchased a yuzu mayonnaise.

Being in the retail cake industry since 2006, Boston finds it challenging that many supplies for the industry are imported from overseas and not manufactured in New Zealand, leading to a rise in freight costs, which affects the business.

MAKING YUZU PALATABLE FOR KIWI TASTEBUDS

Like most Kiwis who enjoy winding down with family, friends, and a cheeky beverage, brothers Guy and Matt Hobson founded Native Sparkling, following their passion for bottling up the best of New Zealand to share globally.

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ative Sparkling is a better-for-you RTD, low in sugar, carbohydrates and calories and better for the planet, connecting consumption moments with conservation efforts by planting a native tree for every four packs of ten drinks sold.

Its Lemon and Yuzu flavour was the first ready-to-drink beverage to win People’s Choice at Beervana in 2019. As the first hard seltzer in the country, there was some pressure as this was all the hype in the beverage industry in the USA. Today, many more ready-to-drinks use yuzu to offer something more ‘premium’ or ‘unique’ than lemon and cross over into beer.

“We started playing around with yuzu five years ago, and now it is everywhere. This is great for us as it supports the education around what this great fruit offers. Kiwis love it as it is less acidic than lemon and is a cross between mandarin and grapefruit in terms of taste profile,” said Guy Hobson.

In 2018, the brand worked with the Massey Food Pilot tech lab to combine the best New Zealand fruits like feijoa, kiwifruits and apples with those from overseas and found yuzu to be something the Kiwi tastebuds would like.

They also travelled to Japan to visit yuzu farm owners and found it fascinating how yuzu is a

key ingredient in many food products there.

“Matt and I grew up on a generational sheep and beef farm, which we still call ‘home’. So when we started working with yuzu, we wanted to ensure it was coming from a similar valuebased farm, which is what we found in Japan when we went looking for larger quantities post-scale-up from Massey.”

Native Sparkling tries to keep things fresh and the combination of lemon and yuzu quenches thirst like a well-balanced and upmarket alcoholic old-fashioned lemonade.

“The only missed opportunity is when you are not drinking Native Lemon and Yuzu on a Saturday chilled arvo with good friends.”

With rising manufacturing costs and a drop in disposable income, there will likely be an impact on pack size and innovation this summer. Alcohol prices from smaller players will likely have to increase, which continues to open space for more prominent players to undercut the market with cheaper options putting pressure on the smaller players. This is where Native Sparkling relies on its premium taste and real fruit values, which continues to see it ranked as the top-tasting RTD in New Zealand.

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Rise of Yuzu IN THE CHOCOLATE INDUSTRY As a much-loved New Zealand-based chocolate business, Devonport Chocolates has been serving both local and international customers for more than three decades with retail locations in Devonport, Queens Arcade, Auckland and Wellington’s Old Banks Arcade.

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We are delighted with our customers’ response to our Rose and Yuzu chocolate and are always discussing with them what combinations they might enjoy.

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veryone loves chocolate, and we have a long tradition of working with chocolate. As a business, we are focused on staying true to the traditions of Europe’s finest chocolatiers while capturing Asia-Pacific’s passion, personality, and flavours,” said Sarah Gardner, owner of Devonport Chocolates.

Always on the lookout for new and improved flavours, one such flavour that was caught in the chocolate company’s radar was yuzu.

As the business has gained more interest from Japan, Devonport Chocolates found themselves lucky to have a connection with the country widely known for yuzu.

“Our online lead is Japanese, and our head chocolatier trained at the Cordon Bleu in Tokyo, both of whom had eaten and enjoyed Yuzu before.”

Despite being a new and exciting flavour, yuzu is quite familiar to people due to its reminiscence of an orange or lemon. Hence, while planning their latest spring 2023 collection, Gardner thought the refreshing flavour would be perfect, partnering yuzu with rose for a soft spring-like combination.

“Yuzu has such a beautiful flavour profile; it has a citrus profile, so it is refreshing, perfectly

enhanced and complementary to the sweetness of our milk and white chocolate, a delicious combination.”

The chocolatier has been testing variations of yuzu and chocolate for almost two years and is pleased to see the growing discussion surrounding its usage. However, sourcing remains a big issue, especially given the rising cost of ingredients, transport and logistics.

“We are delighted with our customers’ response to our Rose and Yuzu chocolate and are always discussing with them what combinations they might enjoy.”

As we head into the new year, yuzu will likely become a more commonly used ingredient not just in craft beer and cosmetics but also within the food industry, particularly the chocolate industry, where the culture of exploring endless possibilities exists.

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A PERSEVERING Experimental Spirit Pete Gillespie and Jos Ruffell started the Garage Project in 2011 with the help of Gillespie's brother, Ian. With humble beginnings, as the name would suggest, and created from a love of beer, Garage Project has propelled in the last 11 years.

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It has an incredibly potent citrus ‘punch’, like citrus in HD, that’s both tart and sweet, coupled with the immense juicy refreshment that harmonises with the hop bitterness of a beer.

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undreds of beers later, the founding experimental spirit of Garage Project has remained, with it determined to push boundaries, reinterpret styles, and challenge the notion of what a beer can be. This ethos has led to the creation of Garage Project's range of Yuzu-infused and inspired products.

Yuzu is a unique ingredient adapted and used within multiple segments of the food and beverage sector. Garage Project's interest in brewing with unique ingredients drove them to reach out to Neville Chun, a local Yuzu grower, and the team began incorporating the fruit's juice and zest into several seasonal releases.

The team at Garage project explained that Yuzu has an excellent flavour depth, similar to simultaneously biting into a grapefruit and mandarin.

"It has an incredibly potent citrus 'punch', like citrus in HD, that's both tart and sweet, coupled with the immense juicy refreshment that harmonises with the hop bitterness of a beer," said a spokesperson for Garage Project.

The ingredient's popularity can be primarily attributed to its ability to collaborate and enhance other flavour profiles, making it a star in the brewing industry. Its citrus refreshment cannot be compared with traditional or well-versed citrus flavour. The team at Garage Project added that if there's an end to Yuzu's

ability to complement and build on other flavour profiles, the Garage Project team had yet to find it. This is why a Yuzu release evokes excitement from the Garage Project team and its customers.

Garage Project has been utilising Yuzu in beers for years, and the demand for the ingredient has continued to grow, which has also pushed Garage Project to continue new product development involving Yuzu, which has also meant a larger supply order from Neville Chun.

Garage Project's first product with Yuzu was

its Wabi Sabi Sour 2014, a sour beer combining Honeydew Melon and Yuzu.

"We then created 'Yuzukoshō'- inspired by the Yuzu and Chili condiment, added a Yuzu infused version of our cult classic, 'Pernicious Weed', a raspberry yuzu brewed alcoholic seltzer."

Garage Projects most recent creation with the fruit was the ultimate amalgamation of two beers from opposite ends of the flavour spectrum. A rich dessert stout was blended with a barrel aged yuzu wildflower sour to create 'The View From Nowhere'.

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EMBRACE WELLNESS WITH AN ABUNDANCE OF SEASONAL FRESH PRODUCE With warmer summer days ahead, a variety of fresh produce that delivers both flavour and nutrition will delight shoppers looking for healthy and affordable options.

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aking centre stage are seasonal fruits and vegetables such as asparagus, tomatoes, strawberries, new potatoes and tangelos, which not only tantalise the taste buds but also offer an array of benefits that can help contribute to improved health and well-being.

Fresh seasonal produce has an abundance of vitamins and antioxidants that have been proven to enhance cognitive well-being and gut health.

Growing scientific evidence shows that what you eat directly influences the health of your gut microbiome – which in turn affects your mental state, emotional regulation and neuromuscular function.

Dr Carolyn Lister, a 5+ A Day Trustee and Principal Scientist at Plant and Food Research, says sometimes the gut is called your second brain.

“Hidden within the walls of your digestive system, this ‘brain in your gut’ is instrumental in helping scientists understand the links between digestion, mood, health and cognitive processes. Mood disorders, such as anxiety and depression, have established links to disruptions in gastrointestinal function.”

Shoppers will be delighted with the variety of in-season produce on display, not only for its delicious flavours but also for the healthy addition to a well-balanced diet that supports mental wellbeing and gut health.

Seasonal vegetables such as asparagus are rich in dietary fibre and packed with essential nutrients, including vitamins B6, C and K and

folate. Asparagus is a versatile vegetable that can be roasted, grilled or blanched, offering a healthy addition to any meal.

Tomatoes are not only a kitchen staple but are also packed with nutritional goodness and are rich in vitamin C, potassium and antioxidants.

Whether used in a fresh salad, lasagne or sauce, ripe tomatoes are a seasonal delight.

Sweet and juicy strawberries brighten store shelves and provide a source of dietary fibre, vitamin C and folate, making them a treat for all ages.

Dr Lister highlights the significance of polyphenols found in berries, stating, “There is a new study on strawberries just released by San Diego State University which shows that eating two servings of strawberries daily can improve cognitive function, lower blood pressure and increase your antioxidant capacity.”

New potatoes symbolise a change in the weather and hold the promise of potato salads for those organising their summer BBQs. They are also a source of magnesium, potassium, vitamin C and dietary fibre, adding a wholesome addition to any meal.

Sweet and tangy tangelos are both excellent sources of vitamin C and fibre. Tangelos boasts a vibrant colour, sure to catch the eye of healthconscious shoppers.

Whether you’re grilling asparagus, savouring minted new potatoes, serving a fresh salad or enjoying a juicy tangelo, these seasonal offerings are sure to please both the palate, mind and body.

THE STRAWBERRY SHORTAGE

“T SALLY KING

Executive Manager, Straberry Growers New Zealand

A shortage of available labour is one of the most pressing concerns for the growing industry. Sally King, Executive Manager of Strawberry Growers New Zealand (SGNZ), said that following the short-term plant shortage, availability of labour was the next pressing concern for the industry as strawberries are 100 percent hand harvested to ensure optimum quality.

hat makes us very vulnerable to labour market shifts,” said King. There is an anticipated 30 percent fewer strawberry plants and produce for the upcoming season, which will likely drive the price of strawberries up due to their scarcity. A part of the scarcity also has to do with the strawberry plants taking a couple of years to be ready to go into commercial beds, a combination of retirement for SGNZ’s larger propagators, coupled with the abysmal weather last season, which created disease in the elit propagator stock. With the labour shortage, these factors have created the perfect storm for a strawberry shortage.

However, no the industry has new propagators starting, so this will not likely be an ongoing issue.

“Many of our bigger growers have supply arrangements with the supermarket chains, but our smaller growers do a substantial farm gate and farmer market trade.”

SGNZ supports its growers by investing in research into innovating growing methods and reducing pests and diseases in strawberry crops to ensure consumers around New Zealand receive the highest possible quality of strawberries, both in taste and health.

The strawberry season is highly weatherdependent; the vertical farming growing solution is an emerging technology in New Zealand.

King said that the association has one grower in Horowhenua who is using this growing method, understanding and managing an indoor environment and climate, which is quite a unique

growing experience compared to the challenges many growers face with traditional growing methods.

There are higher costs associated with the climate-controlled growing method, but it does serve the advantage of supplying fresh and delicious fruit year-round.

“I think the industry at large is taking a “watch and wait” approach on the whole, and clearly climate change impacts will be a factor, but it is too early to predict how much of the market will want to take the step.”

One exciting innovation the industry has is new plant protection techniques such as hot baths or even plant saunas for the plant stock to lower disease before planting. There are new techniques, lots more grown on tabletops, and some are even indoors (vertical farming).

The SGNZ also supports the industry’s expansion into global markets, such as Vietnam, which has promising potential. Another primary concern for the industry has been the vast amount of additional government compliance.

“Not much of the additional impost adds much for the consumer. That’s a worry. SGNZ works hard to advocate for our growers to understand the regulations we must work under.”

The reliance on imports for processing is also a concern. There have been some serious health scares from imported fruit. King explained that people don’t realise that very little of the frozen fruit is New Zealand-grown, so substantial food miles and lower quality standards are a risk to all.

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THE RESILIENCE AND TROPICAL FLAVOUR OF WHITE STRAWBERRIES

Originally from Johannesburg, South Africa, the owner and grower at MeadowSweet, Minette Tonoli, has always been a nature lover, primarily interested in culinary and medicinal herbs. This passion led her down a path of interest in horticulture.

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fter completing her Bachelor of Arts majoring in Communications, Tonoli initially began her career as an applications developer. However, in her free time, she was working on her herbs, and she had the idea to create a small herb business to have a little side income.

Immigrating to New Zealand in 2013, Tonoli was offered a role as a horticulturist in a herb project, requiring her to earn a diploma in horticulture in New Zealand. However, the project never took off. Despite this, the diploma gave Tonoli the tools she needed to create MeadowSweet, where Tonoli grows herbs and flowers on an acre of land in Waikuku.

Tonoli’s interest in unusual and exciting edibles led her to grow white alpine strawberries. Familiar with common red alpine strawberries for their culinary and medicinal prowess, Tonoli saw an online advertisement of someone growing white alpine strawberries in 2014. She was determined to get her hands on this unique varietal. Through

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a Facebook connection, Tonoli was mailed seeds and has been growing this rare and unique variety ever since.

White alpine strawberries grow in clumps, compared to their traditional red counterparts, which send out long runners from which new berry plants grow.

“They are beautiful large mounding plants that can be split up through the season from that centre clump,” said Tonoli.

The white alpine strawberry has a unique flavour. While it maintains a similar tartness to the red strawberry when not fully ripe, the berry has a more tropical profile, resembling a pineapple. This variety also self-seeds from birds or fruit that may have missed falling to the ground and can be pretty prolific.

“I’m forever potting on small berry plants from the garden.”

The crop continues to produce berries in the warmer seasons, such as spring and summer, until the very first big frost. Tonoli continued that the variety does as well in her gardens in shady spots as in full sun positions. White strawberries need adequate water and quality soil.

Tonoli practices living soil cultivation, which means no chemical intervention and plenty of companion planting, mulching and compost to create a soil teeming with micro and macro-

organisms, from which she has observed and gathered significant yields from her white strawberry plants.

Growing white strawberries may be easier than traditional red strawberries. Tonoli said the white strawberry variety seemed to have better resistance to the pests and diseases that harm the growth of red strawberries.

“While birds get a few berries, main crops are left for human enjoyment. I don’t think they’ll do well as a commercial crop because they tend to go soft and mushy shortly after picking.”

Tonoli said that the uptake of the berry and the current season has been phenomenal. Tonoli has attributed this to the shortage of common strawberry plants in garden centres and a significant price increase due to the shortfall.

In the past, red and white alpine strawberries were generally purchased by people with young children interested in having a cute harvestable edible in the garden. However, now more people are interested in fruit and edible gardening.

Moving forward into 2024, Tonoli said the most significant challenge for the growing industry would be the rise of input costs. Tonoli’s most significant current expense is her soil.

“If the weather predictions are correct, we’re also in for drought, which is always challenging.”

BRINGING BACK STRAWBERRY’S ORIGINAL FLAVOUR

Dr Jodi Neal began her career as a plant breeder through her PhD in a macadamia nut breeding program, where her primary investigation was looking into the conservation of wild macadamias. While her work was centred on macadamia conservation, she studied it as a resource for breeding, which is where her passion for plant breeding was ignited.

DR JODI NEAL

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Department of Agriculture and Fisheries Queensland

had the opportunity to work as a macadamia breeder with the Queensland Government, and then a few years later, the opportunity arose to move across to strawberries,” said Dr Neal.

As a breeding opportunity, working with strawberries provides a high level of satisfaction, given its nature as a short-term crop. Dr Neal can see and make a significant impact faster than she would for macadamia, which takes approximately 20 years to produce a new variety.

“It’s fantastic to create something that has an on-the-ground impact on our farmers.”

Now the principal plant breeder and team leader of the Strawberry Production Systems unit at the Department of Agriculture and Fisheries Queensland, Dr Neal has played an integral role in introducing pink and white strawberry varieties in Australia.

Primarily, her team’s work is centred around red strawberries, the leading berry grown, and the team routinely develops new varieties of red strawberries. However, introducing pink and white strawberries has come to fruition through a desire to create diversity within the market and for consumers to have a visual indicator of differing strawberry varieties.

There are over ten red strawberry varieties with unique flavour profiles grown around Australia each year. However, the logistics of growers being able to label these different varieties isn’t feasible, as many will have multiple

varieties moving through packing sheds daily.

This also explains why consumers often have differing and inconsistent flavour experiences when buying strawberries, where no two pallets are alike.

Hence, the motivation behind Dr Neal’s pursuits in cultivating white and pink varieties.

Dr Neal’s team contacted a seed bank in the US (USDA National Clonal Germplasm Repository) to access seeds from a naturally white strawberry species from Chile. However, this wild white strawberry is small and soft and not commercially viable as a new variety for Australian growers.

Dr Neal crossed this naturally white species with regular red strawberries and continued with the berry’s offspring. This has meant that over multiple generations, she has created pink and white varieties that are bigger and firmer, maintaining that grandparent’s unique colour and unique and compelling flavour. Simultaneously, these new generation pink and white strawberries, very importantly, have all the attributes of berry that farmers need to make them growable, transportable, maintain a good shelf life and look great for consumers.

“There’s no genetic modification. We’ve used old-fashioned plant breeding techniques of crosspollination: taking pollen from one flower to another, germinating the seeds and picking the best of them.”

The pink and white varieties are grown identically to red strawberries, with a slightly smaller yield. Dr Neal’s primary focus has been on ensuring the taste and quality of the experience consumers have when trying the varieties are perfect.

“If you’ve got something that looks different, you want to make sure that consumers have an amazing experience that first time, so we’ve focused heavily on flavour, appearance, and shelf-life.”

The white and pink varieties have starkly different flavour profiles to red strawberries, where there can often be tart, bitter, or sour. The white and pink varieties more accurately resemble what the strawberry used to taste like, the white wild grandparent of the strawberry variety ensuring a sweet and tropical flavour, like that of a pineapple.

“The scientific name of strawberries contains the word ananassa, which means pineapple. That’s how they used to taste, so the white and pink strawberries are really an old-fashioned strawberry flavour brought back rather than a new flavour creation.”

The presence of the wild white grandparent strawberry also means that the pink and white varieties have a higher disease resistance than their red counterparts, requiring fewer sprays. Their shelf-life’s longevity makes them less likely to be wasted.

Dr Neal is currently in the final stages of commercialising the white and pink varieties. The berry has had a high success rate for enjoyment from both growers and across independently conducted consumer panels. The plant material is being distributed to nurseries that have started bulking up numbers of the varieties so that they can be distributed to farmers as soon as possible.

Red strawberries will likely continue to be the most sought-after strawberry, with white and pink varieties posing as a specialty and gourmet variety October/November 2023

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THE BEST IN THE WORLD

New Zealand’s apples and pears are the best in the world. CEO of New Zealand Apples and Pears, Karen Morrish, said pipfruit is healthy and sustainable, good for people and the planet.

KAREN MORRISH

CEO, New Zealand Apples & Pears

N

ew Zealand Apples and Pears promotes and represents the New Zealand apple and pear industry, the growers, packers, and marketers in domestic and export markets, and leads national research and development for the industry.

Ensuring New Zealand fruit has access to international markets is a significant part of their role, including supporting growers with international certification standards and developing access to new markets.

New Zealand Apples and Pears conducts significant research and development, and the industry’s success relies upon being at the forefront of science and innovation. Research and development supports and addresses changing market requirements for more than 80 international markets that growers can export to, and it keeps us abreast of biosecurity

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risks and the effects of climate change.

The organisation also supports the industry through information, seminars, workshops, and conference.

As a significant part of New Zealand’s primary sector, valued at NZ$900 million annually, the sector can hit a NZ$2 billion net worth of export. However, this potential has been impacted by the effects of Cyclone Gabrielle.

The industry currently, and moving forward, is facing unprecedented change and challenge, from cyclones devastating its crops to increasing input costs, regulations, and compliance.

“It has been a tough time in the industry, but we are rising to the challenge, committing to high standards and leading with sustainability and innovation.”

Morrish said getting the basics right for the

apples and pears industry with positive policy decisions was imperative. Without the right policy and regulatory setting, growers cannot grow.

“Growers need an environment where their businesses can productively operate, providing employment, food security for New Zealanders, and contributing to export success.”

While the industry’s fruit continues to experience high domestic and international demand, recognised as the most sustainably grown apples and pears globally, New Zealand grower’s national crop average is approximately down 21 percent due to Cyclone Gabrielle.

Replanting requires an amount of time and money. Unaffected fruit from orchards in the Hawkes Bay region and outside has been picked, packed, and distributed.

“Only the best fruit makes it to market, whether in New Zealand or internationally.”

In 2022, New Zealand Apples and Pears began its largest industry research project, a NZ$15 million, seven-year programme backed by the government, named Smart and Sustainable. The Smart and Sustainable project involves horticulture research and science experts working to reduce agricultural application by 50 percent by 2030 through targeted and smart technology. This includes real-time sensors for detecting pests and diseases, enabling early intervention without spraying.

“Ensuring our fruit is sustainable starts with embracing nature at the same time as using the latest technology.”

Prevar, a joint venture between New Zealand Apples and Pears, Plant and Food Research and Apples and Pears Australia, has continued to lead global pipfruit innovation by developing and commercialising apple and pear cultivars from its base in Hastings.

“Prevar has commercialised six apple varieties, Rockit, Smitten, Sweetie, Lemonade, Dazzle and Cherish, and the pear variety PiqaBoo.” Morrish explained that new varieties are bred to enhance taste and texture and with improved grower traits like tolerance to pests and diseases.

Moving through to 2024, Morrish said that growers and those affected by the extreme weather events will continue the effort towards recovering and rebuilding.

The pipfruit industry works to innovate and grow every season. It works hard on its research and development projects, accessing new global markets, building its workforce, supporting its growers and engaging with its consumers. It has proudly established itself as a leader in New Zealand and worldwide.

New Zealand Apples and Pears is a nonprofit, incorporated society governed by a board of elected representatives from growers members and independent directors elected by its members, who are its growers.

qyster

MASTERMIND BEHIND THE Qyster

PHOTO CREDIT: Qyster is a trademark of AMS – Aqua Mould Systems NZ Limited

Despite a challenging oyster farming season in New Zealand, the introduction of a new type of oyster called the Qyster has revolutionised the pursuit of oyster perfectionism.

Q

ysters are distinct from regular oysters due to their flawlessly smooth shell, consistent size without sharp edges, and deeper shape, resulting in plumper oysters. The key to achieving the Qysters’ perfection lies in their cultivation within protective pods stacked in trays that are floated just below water level. This environment allows the oysters to naturally conform to the shape of the pod, providing protection from predators and promoting rapid growth.

Shaun Gregory, a seasoned New Zealand seafood expert with a long history in the industry, is the mastermind behind the Qyster. Years of research and development were dedicated to perfecting this unique oyster. Gregory’s concern for the future of oyster cultivation, coupled with the desire to create uniform oysters compatible with automation, drove him to develop this remarkable innovation.

A significant breakthrough came when Gregory noticed a mirror image of lettering on plastic trays imprinted on the oyster shells that attached themselves to the trays. This inspired him to create moulds that resulted in unique designs on the exterior of the oyster shells.

The advantages of the Qyster go beyond its flawless appearance. The larger meat-to-shell ratio offers a more substantial oyster experience for diners, while uniformity simplifies the packing process. Thanks to the AMS Farming System, developed by Gregory, most of the product handling previously done in factories can now be accomplished at sea. This substantial reduction in labour requirements eliminates the need for de-clumping or grading,

making the Qysters market-ready.

Remarkably, Qysters also demonstrate faster growth compared to conventionally produced oysters. The restrained system with a lower water exchange rate allows Pacific oysters grown in these moulds on Gregory’s farm to reach market size within nine months.

The Qyster made its debut at Al Brown’s renowned Depot Auckland restaurant in 2022 and quickly garnered rave reviews. Al Brown himself expressed enthusiasm for the Qysters, emphasising their exceptional taste and texture.

At Depot, a Qyster session includes a business card that explains what a Qyster is and why it’s called a Qyster. The focus is on storytelling rather than just flavour and filling people. Depot is proud to be able to tell this unique story and serve Qysters to diners.

Jack Stott, Head Chef at Depot, and his team eagerly anticipate next year’s offering, praising the Qysters’ rustic nature, beautiful appearance, unique taste, and texture. “A very unique and beautiful oyster- inside and out.”

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CONNECTING GROWERS WITH WHOLESALERS AND RETAILERS

The T&G Fresh marketplace in Auckland, located at 113A Carbine Road, Mt Wellington, is a wholesale market that sells products grown at T&G’s farms and from its third-party growers. Designed to differ from other fresh produce suppliers, T&G Fresh has a centralised market floor that connects growers and produce with the retailer, wholesale and food service customers.

S

hane O’Brien, National Sales Manager at T&G Fresh, explained that the format and environment of the marketplace allowed T&G to showcase ways in which the new seasons’ produce and new varieties of produce could be used at home or in the restaurant and café setting.

“We hope this will inspire our customers to put more healthy food on the menu for New

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Zealanders,” said O’Brien.

T&G Fresh plays an instrumental role in moving produce to consumers, ensuring the produce that enters the site retains its freshest state, ensuring maximum flavour integrity and the highest level of practices for shelflife longevity, and meeting foodsafe practices.

O’Brien said this was achieved by protecting the supply chain’s integrity by having produce that

arrives immediately moved into a chilled environment before being processed into T&G Fresh’s system.

All of the produce is allocated traceable identification details and then stored in an appropriate location or microenvironment before it’s collected for delivery.

For the future of this marketplace format, specifically for wholesale and retail customers only, the primary concern is its carbon footprint. O’Brien said that the aim was to utilise the market floor and commercial kitchen as efficiently as possible with a purposeful, efficient expansion.

“We are genuinely excited about this space’s potential to celebrate fresh fruit and vegetables.”

The commercial kitchen is led by Chef Mike Jones, whose purpose is to increase connectivity with those in the industry responsible for ensuring a high-performing and thriving produce industry.

“Fresh produce is not about product moving in and out of cartons and crates to customers. It’s about promoting seasonality, eating

experience, healthy food options and creativity.”

Chef Mike is integral to helping T&G Fresh create a platform to inspire ideas on promoting fresh produce to New Zealanders.

T&G Fresh has recently celebrated the new season of asparagus and Angelys pears. It will showcase as many produce items as it can, either as produce moves into the season, in supply, or is related to a particular event, which provides an excellent and unique opportunity to showcase grower partners’ produce to a large audience of top retailers and wholesalers across Auckland.

Moving into 2024, the goal is to continue celebrating and promoting fresh fruits and vegetables. O’Brien stated that the marketplace looks forward to showcasing spring and summer produce as it comes into season.

“We are keeping an eye on upcoming cultural events in the calendar that we could celebrate using fresh fruit and vegetable inspirations.”

REMAINING ADAPTABLE IN A CHANGING INDUSTRY

Tomatoes New Zealand has identified four key issues for the tomato growing industry moving forward into 2024: decarbonisation, rising cost of production, regulation, and biosecurity.

T

he demand and need for decarbonisation is a concern primarily due to the lack of sufficient financial support for growers to implement decarbonising methods. This is coupled with the rising cost of all inputs involved with production, including energy, fertiliser, and the cost of employment, as minimum wages have continued to increase.

Another significant issue is the implementation of further regulation, which is often nonsensical, as growers adhere to an existing, robust set of regulations regarding compliance in the form of GAP. Regulations that come in addition to existing regulations are often from central government, regional, and local councils. They are typically timeconsuming and tone-deaf, lacking alignment with the growers, which it impacts.

Finally, biosecurity is a constant threat as the ramifications of an unwanted organism affecting produce have local and international effects.

Tomatoes New Zealand is primarily funded through levies paid by commercial tomato growers. Therefore, the projects it fosters aim to address some of the primary issues for the growers.

Tomatoes New Zealand has a three-year trial into white fly psyllid (Tomato potato psyllid) to the level of beneficial insects required to keep control of these pests.

“We also organise workshops to highlight how growers can reduce their energy demands and around alternatives to fossil fuels,” said Dinah Cohen, business manager at Tomatoes New Zealand.

Tomatoes New Zealand advocates to policy analysts on behalf of growers and works closely with Biosecurity New Zealand to be prepared for when new pathogens enter New Zealand.

Growers need to be adaptable as the horticulture industry has many moving parts. Given that tomatoes are mostly grown through greenhouses in New Zealand, where the climate can be controlled, the industry is less affected by extreme weather events, which other produce growers may be susceptible to.

However, Tomatoes New Zealand iterated that they hoped the government would be open to working with the organisation for the benefit of all New Zealanders to ensure food security, particularly concerning fresh produce grown in New Zealand

rather than the reliance of import for produce which can be grown domestically.

Tomato growers across the country are developing alternative ways of heating a greenhouse to avoid using fossil fuels, such as converting coal boilers to using wood pellets and exploring geothermal in areas outside of Taupo. These alternative energy sources require input and support from the government and local councils through rules that foster innovation rather than impede the building of new greenhouses in areas near geothermal and wood pellet distribution centres.

Vertical farming solutions for tomatoes are limited to lab-based trials in Australia.

While this solution is used for a limited number of other produce items, such as microgreens and strawberries, it has yet to touch the tomato-growing industry in New Zealand.

“I’m not aware of any commercial operations for tomatoes, but never say never.”

Cohen emphasised that most growers have little input into the price of their produce on supermarket shelves. During some years and harvests, the prices on supermarket shelves have not been able to cover the cost of production that growers have input to have their produce available to consumers.

“Whether it’s the husband and wife operation growing under a few hundred metres squared of plastic or a multi-hectare operation with hundreds of employees, they all help to ensure that there is fresh produce for Kiwis to buy.”

She added that growers were adaptable, knowledgeable and resilient, and he hasn’t visited a grower yet where she hadn’t been impressed by their greenhouses and what they were doing.

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