F+B TECH Magazine | October 2024

NEW ZEALAND Passionate about food since

editor ’s note

CONSUMERS EMBRACE FRESH FLAVOURS

Tania Walters Publisher tania@reviewmags.com

The flavour landscape continues to grow and develop, and while some new profiles enjoy only fleeting popularity, others take root as consumers embrace fresh tastes.

Health and well-being remain dominant trends, gaining even more traction since the pandemic as consumers increasingly seek products that align with their wellness goals. However, it's not just about the flavours themselves; it's also about what they represent. Research shows that nearly half of global consumers say the flavours most likely influencing their food and beverage choices are those associated with health or better-for-you attributes. This growing focus on well-being underscores the importance of incorporating

functional, clean-label, and natural ingredients into product development. While healthysounding flavours can catch consumers' attention, they are also drawn to bold taste experiences and nostalgic favourites. Both are expected to be on the radar throughout 2025.

Floral flavours continue to show up in NPD and are gaining momentum, particularly in better-for-you sodas and functional beverages. Spicy

profiles maintain strong consumer appeal, while nostalgic flavours, especially beloved by Kiwis, continue to thrive. Across all categories, comforting tastes from childhood remain as popular as ever.

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PUBLISHER Tania Walters

GENERAL MANAGER Kieran Mitchell

BRAND MANAGER Sarah Mitchell

EDITOR-IN-CHIEF Caitlan Mitchell

EDITORIAL ASSOCIATES Jenelle Sequeira, Sam Francks

ADVERTISING SALES info@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento

GRAPHIC DESIGNER Raymund Santos

localnews

LAKE PŪKAKI BACK ON TRACK

Lake Pūkaki is back in black and on the right track.

The level of New Zealand’s largest hydro storage lake, Lake Pūkaki, has been above the 91year average for the first time since May.

“All the rain we missed from April to August finally arrived in September,” said Meridian GM Wholesale Chris Ewers.

“We’ve been managing our hydro lakes extremely carefully for months now, but there’s nothing like a helping hand from Mother Nature.”

Lake Pūkaki had been below average for more than 150 days and at historically low levels as recently as mid-August before

weeks of heavy rain and snowfall changed the outlook.

Over the last week, Pūkaki rose 715mm to just over 525m above sea level, 102 percent of the average for this time of year.

“The last few weeks have more than exceeded our expectations. September felt wet, and it was. The Waitaki catchment, which feeds Lake Pūkaki and the Waitaki Hydro Scheme, had its fourth wettest September on record.”

But it’s not just water in the lakes that’s welcome. Snow storage is now at 117 percent of the average in the mountains above the Waitaki catchment.

Read more here

FAST TRACK APPROVALS BILL KEY PART OF PLAN

The 149 projects released for inclusion in the Government’s one-stop-shop Fast Track Approvals Bill will help rebuild the economy and fix the housing crisis, improve energy security, and address our infrastructure deficit, Minister for Infrastructure Chris Bishop said.

“The 149 projects selected by the Government have significant regional or national benefits. They will make a big difference in the regions by delivering jobs and growth and develop a pipeline of major projects to help boost the economy,” Regional Development Minister Shane Jones said.

“The projects have been selected through a thorough and robust process which included an open application process run by Ministry for the Environment, analysis by officials, an independent assessment and recommendations process by an independent Advisory Group, and final decisions by Cabinet.

Read more here

NEW CHARGING HUBS AT BP CONNECT

New charging hubs at bp Connect Tirau and bp Connect Wanaka, supported by EECA (the Energy Efficiency and Conservation Authority), are part of bp charge expansion of its national network of fast EV

The new sites provide Kiwi EV drivers with convenient access to 150kw fast charging with six charge points at bp Connect Wanaka and ten charge points at bp Connect Tirau.

These two new charging hubs are funded by bp and EECA, with co-funding from EECA’s

Low Emission Transport Fund (LETF). They join bp charge’s already operational hubs in Auckland at bp Connect Hobsonville, bp Connect Rosedale and bp Connect Smales Farm.

Haley Mahoney, Head of Country, bp New Zealand, said the new EV hubs in Tirau and Wanaka are milestones for bp charge.

“bp charge is on a journey to create New Zealand’s most convenient EV fast-charging network.

Read more here

FONTERRA OFFERS MASSEY UNI SCHOLARSHIP

Fonterra Research and Development Centre (FRDC) has offered new scholarships for first-year Food Technology students starting at Massey University in 2025. The scholarships aim to encourage more students to pursue a career in Food Technology. Each successful student will receive $5000 annually for each year of their degree, as well as two paid internships with FRDC during their studies.

Dr Pierre Venter, Fonterra’s Director of Research and

Development at FRDC, said the Co-op was excited to support students in pursuing successful careers in food technology.

“The Massey FoodTech scholarship aligns with our commitment to fostering innovation and excellence in the food/dairy technology sector. As the Food and Fibre sector is crucial to New Zealand’s economy, these new scholarships will help ensure the training and development of future leaders in this important field,” said Dr Venter.

Read more here

NEW ZEALAND

Passionate about food since 1957

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

LION GROUP THANK SUPPLIERS

Suppliers have been thanked by Lion Group, as it hosted its annual banquet awards evening to recognise their hard work.

Lion Group has hosted its annual trans-Tasman Supplier Recognition Awards, which recognises the performance of 2023 and provides an opportunity to gather Lion’s top suppliers to celebrate our strong and enduring partnerships.

Awards were presented in the

following categories: Packaging, Ingredients, Logistics, Engineering/Site Services, Technology, Diversity, and Sustainability with each award recognizing the leading supplier in its respective category. The awards criteria are based on exceptional performance in terms of delivery performance, quality, customer service and feedback.

Read more here

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Initially, there is the realisation that you may not want or be able to own and run the business forever.

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globalnews

UK'S FIRST PEAT-FREE MUSHROOMS

While some love and some loathe mushrooms, they have become one of the most popular fresh produce items, with over 1.5 billion portions sold each year in the UK.

Conventional mushroom crop production has relied on peat, a precious carbon-rich natural resource that takes thousands of years to grow in wetland ecosystems.

Following a decade of research and development, Sainsbury’s has become the first UK supermarket to launch conventional mushrooms grown without peat.

This significant change to the growth process reduces the carbon intensity of mushroom

production, leaving peat in the ground, which will help protect nature and bring the retailer one step closer to its Net Zero goals.

Customers can spot ‘Grown without Peat’ on Sainsbury’s mushroom packaging in 200+ Sainsbury’s stores. Peatfree mushrooms will be first available in the White Closed Cup 300g and White Baby Button 200g variants.

Mushrooms are typically grown in two layers of material: first, a layer of natural compost and then a layer of peat. The latter plays a crucial role in mushroom yield and quality, making it difficult to replace.

Read more here

COSTA COFFEE X PODBACK STORE RECYCLE TRIAL

Sainsbury’s has announced it is swapping traditional plastic tray packaging for a new vacuumpacked alternative across its entire fresh lamb mince range, saving 26 tonnes of plastic annually.

Another supermarket-first for Sainsbury’s, the new packaging will reduce plastic use by at least 65 percent per product. The change will apply to all Sainsbury’s fresh lamb mince products, which start at just £3.95 for 250g.

Customers can purchase lamb mince in the revamped packaging both in-store and online. These products will be vacuum-packed for freshness, removing all oxygen that typically causes a product to

spoil more quickly.

This will increase the life of the current product and also allow it to last better in the freezer. The new packaging will contain the same amount of lamb mince at the same quality customers can expect from Sainsbury’s. New QR codes will be on the packaging to advise you on how to cook the mince.

“We know customers want us to reduce plastic packaging, and that’s why we’re committed to making bold changes which benefit the environment as well as helping customers to reduce plastic waste at home,” said Richard Crampton, Director of Fresh Food at Sainsbury’s.

Read more here

PURINA DEBUTS HYDROGEN FUEL CELL ELECTRIC SEMI TRUCK

Nestlé Purina PetCare, in collaboration with The Kenan Advantage Group, Inc. (KAG) and Nikola Corporation, launched its first zero-tailpipe-emission delivery using a hydrogen fuel cell electric semi-truck this week.

On its inaugural journey, the truck transported Purina products, including Tidy Cats cat litter, between three California cities: Stockton, Maricopa, and Modesto. This represented a small part of Purina's overall strategy to reduce greenhouse gas emissions.

"We are continuously identifying new opportunities within our business and through partnerships to help us meet our sustainability goals," said Travis Krous, Purina's senior director of Supply Chain Operations.

Read more here

EAT>NOW FRICTIONLESS STORES AT UNIVERSITIES

Sodexo, a global leader in innovative food service for colleges and universities across the U.S., launched four new eat>NOW frictionless grocery stores.

Sodexo’s eat>NOW stores, powered by Amazon Web Services, Inc. (AWS), have either opened or are opening soon at Endicott College, the University of Maine, Orono, Lindenwood University, and Seattle Pacific University, offering students a fresh and convenient shopping experience.

“We’re thrilled to introduce eat>NOW frictionless stores to the vibrant university campuses we’re proud to partner with,” said Sodexo Campus and Government CEO Brett Ladd.

“By combining cutting-edge technology with everyday convenience, we’re elevating the campus experience and offering students a modern, seamless shopping solution. These stores are designed to address the evolving needs of students while fostering a more dynamic campus environment.”

Read more here

TESCO RAIL SERVICE EXPANDS

Tesco has continued reducing the environmental impact of store deliveries.

Afurther 31 million cases of goods a year are set to be moved across the country by the Tesco rail network rather than by lorry, as Tesco continues to roll out its rail service across the UK, with the introduction of a tenth rail service this week.

The latest ‘Tesco train’ will move 600k cases per week, replacing more than 90 trips needed to move goods from its central distribution centre in Daventry, Northamptonshire, on a 260-mile round trip to its regional distribution centre in Widnes in the Northwest.

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A MILESTONE IN DAIRY INNOVATION

The construction of Pure Dairy’s new state-of-the-art manufacturing and cheese processing facility is progressing on schedule for production launch in April 2025.

Structural work has been finished, and most internal fitouts are also nearing completion - including the installation of specialised automated processing equipment.

The 13,000 square metre facility, strategically located in the heart of Dandenong South’s industrial precinct, will feature cutting-edge technology, never before seen in Australia.

“We’re incredibly excited to see this come together,” said Adrian Josephson, Executive Chairman of Pure Dairy.

“For over ten years, we’ve been liaising closely with clients to perfect their businesses across every area of dairy, right around the world. That’s given us the insights required to combine the most efficient equipment and best practices in a facility of our own. Pure Dairy’s new factory is the physical expression of our international thought leadership - a major asset to every stakeholder in Australian dairy.”

Key Progress Milestones:

Construction: The main structure is now complete, and internal configuration of the factory space has begun, along with the development of a test kitchen to support dairy innovation.

Read more here

Image Credit: The new Epson ColorWorks C8010 gloss and matte colour inkjet label printer

Epson LAUNCHES COLORWORKS C8010

COLOUR LABEL PRINTER

Fast, high-quality, on-demand colour label printer offers advanced connectivity and cloud printing for high-volume runs.

Epson has launched its newest on-demand colour inkjet label printer – the ColorWorks C8010. Purpose-built for midto high-volume batch runs in on-demand environments, the 4-inch ColorWorks C8010 is engineered for exceptional print quality, reliable performance, and highspeed printing with advanced connectivity and cloud printing, allowing businesses to print almost any type of label.

Colour labelling is now being used across various applications to improve efficiency, quality, and customisation. The new ColorWorks C8010 helps companies eliminate multi-step printing processes and stockpiling pre-printed colour label rolls to print state-of-the-art, high-quality labels in real-time.

The ColorWorks C8010 has been designed to meet the high-volume label production needs of businesses in several markets, including prime and boutique, product ID, warehousing, and logistics.

The powerful printer features advanced PrecisionCore Heat-Free technology, combining exceptional image quality and sharp precision at incredible speeds. It can print multiple labels with variable data at speeds up to 30.48 cm per second.

The PrecisionCore permanent printhead allows for fewer interventions and low maintenance costs, making it ideal for busy, on-demand environments.

Durable, high-performance UltraChrome DL pigment inks provide high-quality, long-

lasting labels that resist smudging, smearing and fading. Customers can choose between Gloss and Matte Black ink to fit labelling needs.

New high-capacity ink packs are ideal for high-volume batch runs, allowing for fewer interventions and offering low cost per millilitre and low consumable waste.

Advanced connectivity, such as cloud printing and optional Wi-Fi, helps to maximise workflow. Epson Cloud Solution PORT offers remote management for powerful fleet productivity to improve efficiency and optimise printer workflow, including viewing printer status, ink consumption, and operation history.

Epson ColorWorks on-demand label printers are designed to help businesses print as many types of labels as possible with fullcolour capabilities, single-step colour printing simplicity and powerful PrecisionCore technology to produce state-of-the-art, high-quality labels in real-time, eliminating the need for excess inventory and potentially reducing pre-printed label waste.

The ColorWorks C8010 colour inkjet label printer is now available in Australia and New Zealand through Epson’s authorised partners. The printer includes a one-year exchange warranty, with extended service plans available for up to three years of continuous coverage.

For additional information about Epson’s ColorWorks solutions go to: https://www. epson.com.au/products/Commercial-LabelPrinters/?grouptypeid=48.

Allulose A NEW TYPE OF SWEETENER

The sweetener market offers a wide range of natural and artificial options, but a new low-calorie sweetener is gaining attention for its sugar-like qualities - Allulose.

Allulose is a rare sugar naturally found in fruits or crops like figs, grapes and sugar beets. It is about 70 percent of the sweetness of sucrose.

What sets allulose apart is its ability to mimic sugar’s functional properties, such as adding bulk and promoting browning - qualities often missing in other sugar alternatives. It delivers a clean, refreshing, sweet taste without the lingering, bitter aftertaste common with high-intensity sweeteners, making it an excellent choice for creating reduced-sugar products that maintain great taste and texture.

One of Allulose’s standout benefits is its extremely low-calorie content, at nearly 0kcal (0.4kcal). It doesn't raise blood sugar levels, making it an appealing option for diabetic and keto-friendly products. Additionally, allulose does not contribute to the development of cavity-causing bacteria.

Nexweet® Allulose has recently been approved as a novel food by Food Standards Australia and New Zealand (FSANZ) and is now available to New Zealand’s food and beverage manufacturers. Produced from fructose syrup using enzyme technology

with no chemical processing, Nexweet® Allulose is available exclusively through Sherratt Ingredients in both syrup and crystalline forms.

Compared to high-intensity sweeteners like Stevia and Sucralose, Nexweet® Allulose offers a unique sweetening profile that allows for better taste adjustment, masks aftertaste and enhances texture. It performs exceptionally well in various applicationsfrom keeping snack bars soft and promoting browning in baked goods to improving emulsion stability in plant-based milks, preventing recrystallisation in gummies, and preserving the shape and moisture of fruits in jams and fillings.

The team at Sherratt Ingredients can provide expert guidance on the characteristics and applications of allulose. As a local family-owned company, Sherratt Ingredients specialises in offering quality specialty ingredients and bespoke solutions to food and beverage manufacturers in New Zealand, supported by its global network of trusted ingredient suppliers.

For more information, contact09 444 1676 or sales@sherratt.co.nz. www.sherratt.co.nz.

Exclusive NZ supplier of

summer flavours

Hibiscus LEADS FLORAL FLAVOURS

According to Future Market Insights Inc., the global floral flavour industry has witnessed an upsurge in recent years as consumers purchase clean-label goods, leading to an uptick in demand for naturally sourced ingredients like floral flavours.

The market has grown from a CAGR of 2.2 percent from 2018 to 2022 to a CAGR of five percent and has been projected to advance at this pace through 2033. This growth rate can be attributed not only to florals' distinctive taste but also to consumer preference for buying products with functional properties, low sugar content, and natural ingredients.

Rising consumer choice for low-fat and low-sugar beverages boosted the use of floral flavours. At the same time, alterations in the regulations controlling permissible fat and sugar content impacted the demand for floral flavours in food items.

Food and beverage industry manufacturers have also reformulated recipes to accommodate consumer preferences for

natural ingredients. Soft-drink brands have emphasised clean-label categories and natural sweeteners like stevia.

The high antioxidant content of flowers imparts numerous health benefits, enhancing the taste and aroma of foods. At the same time, extracting the ingredients from the flowers is expensive, coupled with a higher cost of extraction filters.

Consumers highly prefer flavours like rose and lavender; however, one of the most dominant flavours is the hibiscus flower, accounting for a market share of USD 197 million as per the market study conducted by FMI. Some prominent products with hibiscus flavours have been yogurt, tea, and beer.

Hibiscus has been known to lower body temperature, treat diseases, and have

skin-healing properties. Rising consumer preference for low-sugar content with hibiscus flavour in correlation with healthy products is expected to further propel the demand for this flavour.

The United States is expected to lead the North American floral flavour market through 2033 due to the easy availability of artificial aromatics, essential oils, and plant extracts to enrich the flavour.

In the Asia Pacific region, India is expected to lead the floral flavour market through 2033 as critical players have industrially produced natural flavours, and rose extracts have been used in multiple cuisines in India. Customers have also been willing to spend a lot on good-quality food with natural flavours, propelling the region's market size of floral flavours.

Summers Heating Up A FUSION OF WELLNESS AND INNOVATION

As the summer heats up, we're seeing a clear shift in what Kiwis are craving – flavours that not only taste great but also support a healthy body, mind, and spirit.

It’s no longer just about indulging; people want food and drink experiences that satisfy their taste buds while also aligning with their wellness goals.

While the classics, like peaches, apricots, and nectarines, are still highly popular, we’re seeing a growing trend towards more adventurous flavour combinations. Pairings like sweet and salty, sour and umami, and even sweet and spicy are pushing taste boundaries and introducing us to new sensory experiences. While we may not all be dipping bacon in chocolate just yet, this summer is all about experimenting with what’s fresh and local.

Floral flavours are also blossoming on the shelves. Think of the calming scent of lavender or the delicate notes of hibiscus paired with vibrant fruits like blackberry, lychee, or guava. Add a hint of mint, and you’ve got a refreshing and creative twist that encapsulates the spirit of summer.

This season’s flavours are a celebration of nature and innovation, bringing something fresh, fun, and distinctly Kiwi to our plates and glasses.

Get in touch with Pacific Flavours to turn your next creation into a reality—because tomorrow starts today.

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summer flavours

Floral FASCINATION

One of the top trends predicted by Innova Market Insights has been the fascination with florals, showcasing a shift towards wellness and sustainability among consumers.

From the delicate hints of jasmine in premium coffee to the bold infusion of hops in craft beers, floral flavours have added a touch of sophistication and complexity to a wide range of products. Consumers have become increasingly drawn to these natural, often health-associated flavours, driving product launches across categories.

Nearly half of the consumers worldwide surveyed by Innova Market Insights said that healthy flavours and flavours associated with better-for-you food and beverage features influenced their food and beverage choices the most.

An even higher percentage of consumers perceived that herbal or floral botanical flavours were good for their health. Floral flavours have aligned seamlessly and naturally with health and sustainability, as two out of three consumers surveyed globally perceived that botanical flavour ingredients were generally more sustainable.

Hops have become vital for broader adoption beyond beer, with potential applications in waters, soft drinks, and packaged foods. This flavour trend has also been driven by younger generations who have begun to cut back on alcohol consumption or abstain altogether.

Although floral flavours have become particularly prominent in soft drinks, examples including sparkling water infused with jasmine and lavender, probiotic kombucha with chamomile, and lavenderflavoured energy drinks, floral flavours have also made their way into packaged foods, particularly dairy, desserts, and snacks.

Floral flavours, including chamomile, honeysuckle, and rose, were the fastestgrowing botanical flavour trends in packaged foods, followed by herbs, spices and seeds. These can add complexity and sophistication while appealing to healthconscious consumers seeking natural and sustainable options.

There has been a noticeable rise in floral notes in premium coffee and chocolate, with brands leveraging these aromas to enhance product quality and appeal to discerning consumers.

In coffee, floral notes are not simply added flavourings but inherent characteristics of high-quality Arabica beans from specific origins. Ethiopian beans, for instance, have been known for their floral qualities, while other regions like Uganda and Rwanda also produce coffees with distinct floral profiles.

Various coffee products leverage floral notes, ranging from single-origin beans

to blends and capsules. These products have often been positioned as premium offerings, catering to consumers seeking a sophisticated and nuanced coffee experience.

Floral notes have also been a hallmark of high-quality cocoa beans, distinguishing them from bulk or ordinary cocoa, attributing to a combination of factors, including local growing conditions, processing techniques, and genetics.

Fine cocoa beans are characterised by fruity, floral, herbal, woody, nutty, caramel, and rich, balanced chocolate base notes. The consumer interest in floral notes in chocolate has been partially driven by demand for premium and artisanal products, and many brands have embraced this.

Floral flavours will likely continue gaining popularity as the Southern Hemisphere enters the spring-summer season.

With floral notes becoming increasingly prominent in desserts, confectionery, and even savoury dishes like ready meals and sauces, and the additional potential for floral flavours to enhance health-focused offerings in conjunction with botanicals and probiotics, brands are expected to use floral notes to create more sophisticated and luxurious products.

KIWI NEWSTALGIA

Summer is just around the corner, and one of the best things about the warm weather has always been ice cream.

Insights from Innova have shown that the ice cream market has steadily increased throughout the past five years, growing by seven percent in sales and three percent in product launches. When analysing per capita consumption, New Zealand was the top country, followed by Australia, the US, Spain, and Finland.

Earlier this year, Magnum kicked off 2024’s ice cream season with its first moodinspired flavours. Combining cracking chocolate, ice cream, and a surprising core, the range delivered new ice cream experiences to consumers, with flavours such as Chill, Euphoria and Wonder.

Findings by cocoa supplier Barry Callebaut showed that 75 percent of global consumers were optimistic about trying new and exciting ice cream experiences.

Magnum Euphoria paired lemon ice cream with a refreshing raspberry sorbet core. Its thick white chocolate shell was studded with

popping candy to add texture and fun.

Magnum Wonder capitalised on chocolate, caramel, toffee, and molasses, known as brown flavours in the food industry, while Magnum Chill's flavour inspiration was blueberries. This vegan option matched vanilla biscuit-flavoured ice cream with a blueberry sorbet core and crunchy cookie pieces covered in a rich vegan chocolate couverture.

Recently, Unilever’s new bite-sized ice creams also tapped into the growing snacking trend as consumers sought smaller, more frequent meals throughout the day. Magnum launched its first bite-sized Bon Bons to address this trend, joining Ben & Jerry’s Peaces pouches and Yasso Poppables in leveraging micro-formats, which have gained popularity, especially among Gen Z.

Studying recent bite-size launches, Nielsen data showed that the bite-sized format drives ice cream sales. Kantar data

also showed that bites have helped to premiumise the ice cream category.

Ben & Jerry’s has also expanded its bitesized ice cream offering, introducing a new Salted Caramel Brownie flavour to its Peaces range. The new flavour will sit alongside its Cookie Dough Peaces. Both flavours come in a resealable ziplock bag, making them the perfect snack for sharing anywhere, anytime.

New Zealand-based company FoodFlo International observed that the nostalgic trend has continued to grow but with a twist. Showcasing a new and innovative take on nostalgic flavours, ‘Newstalgia’, as it has been coined, has infinite possibilities, especially in the ice cream space.

Whether it's the month's flavour or a signature scoop from days past, New Zealand ice cream businesses have a distinct approach to offering fresh, new flavours and traditional varieties that have never gone out of style.

As some have made it their mission to serve unique flavours or combinations not usually found elsewhere, such as rum and raisin or licorice, others have not parted with the classics, particularly Hokey Pokey, which has great cultural significance in the country.

FoodFlo’s NPD team has been busy

summer flavours

Whether it's the month's flavour or a signature scoop from days past, New Zealand ice cream businesses have a distinct approach to offering fresh, new flavours and traditional varieties that have never gone out of style.

creating delicious new fudges based on nostalgia. To help inspire creativity, it has added some new flavours to ice cream, including Banoffee and Licorice.

Inspired by its new Banoffee Fudge Chunks, FoodFlo has mixed French vanilla ice cream with its Cocoa Micro Biscuit and swirled caramel sauce. The Cocoa Micro Biscuit has softened beautifully in ice cream, adding a not-too-sweet biscuity chocolate element. The banana and caramel flavour of the Banoffee Fudge Chunks has made for a truly indulgent experience.

At the same time, the Licorice Allsorts Ice Cream was initially developed as a Licorice Fudge Chunks flavour idea, so FoodFlo decided to go all out and add all the colours to make a whole Allsorts experience.

Each colour has replicated the colours and flavours in a bag of Allsorts with a coconut base to make them taste authentic. This colourful mix was added to vanilla ice cream to let the flavours speak for themselves.

As summer approaches, many New Zealand ice cream businesses will keep focused on global trends, new and exotic flavour pairings, and, most of all, ensuring customers' demand during the current economic turbulence.

GLOBAL TASTES, LOCAL PLATES

Recent research conducted by HRA Global and Rochester PR Group revealed that UK consumers were receptive to new brands coming into the market, with 90 percent expressing openness to trying new products from or inspired by international cuisines they haven’t tried before.

UK consumers strongly supported seeing more international brands, flavours, and supermarket trends. Eighty-two percent agreed that they want more products inspired by global cuisines. Additionally, 81 percent enjoyed exploring food and drink items inspired by international flavours and culinary traditions.

Over 80 percent said that they bought products from or were inspired by international cuisines weekly or every few weeks, with only seven percent purchasing once every few months.

Seventy-six percent thought it very important or necessary when choosing food and drink products to experience new and exciting flavours worldwide. 73 percent very likely or likely to buy a new product from or

inspired by an international cuisine/s if they see it instore

“This research reinforces what we’ve been seeing - a strong appetite for international flavours and a growing openness to try new products from global markets,” said Managing Director of HRA Global, Hamish Renton.

“This presents a significant opportunity. Now is the perfect time for global food and drink brands to expand their reach, broaden product offerings and capture consumer interest in new, exciting cuisines.”

Despite the current availability, it seemed there has been more that supermarkets could do, with 83 percent of respondents strongly agreeing or agreeing that “I would like to see more new products inspired by

international flavours, cuisines & trends in the supermarket.”

With 73 percent saying they were very likely or likely to buy a new product from or inspired by an international cuisine/s in the store, it seemed retailers were on to a good opportunity.

When asked to specify favourite brands and products, the panel proved very responsive and mentioned hundreds of items and individual brands from black rice pudding to Bavarian Kartoffelpuffer and Australian Lamington.

They were also able to mention additional brands or food products from over 25 countries, including Canada, Greece, Iran, Japan, Korea, and Puerto Rico, that they would like to see available in the UK.

summer flavours

The top three reasons for buying products from or being inspired by international cuisines were to try something new and different, to experience the flavours of a country visited or want to visit and use them as an ingredient when cooking international dishes at home.

When asked which cuisines/cultures they would be open to trying food and drink products from or inspired by, Asia came out on top, followed by European, Indian, and Middle Eastern cuisines.

“This is good news – there is an opportunity. It’s essential to get your brand seen and loved by UK consumers, whether through innovative marketing and PR strategies that tell your brand story, tapping into emerging trends or simply making sure your products stand out on the shelf,” said Joanna Dodd, Managing Director, Rochester PR Group.

“It’s not just buying international products that is welcomed; it's also cooking at home with brands and eating out. For example, 92 percent strongly agree or agree that “I believe that trying new flavours from different cultures can enhance your overall dining experience.”

Eighty-two percent were very likely or likely to try products/dishes that combined familiar flavours with an international twist (e.g., fusion foods). Another 53 percent said they frequently took inspiration from international cuisines and dishes when cooking at home, with another 41 percent saying they did so occasionally.

Renton added that it was exciting to see UK consumers embracing international cuisines in their kitchens. Over half frequently took inspiration from global dishes when cooking at home. There was a real opportunity for brands to become

household staples by offering accessible, authentic flavours.

There also was an upward trend, with 59 percent saying the frequency with which they took inspiration from international cuisines and dishes when cooking at home has increased in the last two years.

Regarding factors of importance when buying products from or inspired by international cuisines, taste/flavour has been paramount, followed by price, quality of ingredients, nutritional content, health benefits, authenticity of product, sustainability credentials, and country of origin.

The top three reasons for buying products from or being inspired by international cuisines were to try something new and different, to experience the flavours of a country visited or want to visit and to use them as an ingredient when cooking international dishes at home.

When asked about what had influenced their buying behaviour, recommendations from friends and family scored highly, followed by in-store promotions, having tried the product aboard, social media and the opportunity to try a sample.

Dodd said this research reaffirmed that the UK was open to international flavours and eager for more.

“For brands willing to bring authentic, high quality products that resonate with local tastes, the UK market offers immense growth potential.”

summer flavours

SWICY SUMMER

With over three decades in the New Zealand-based food ingredient business, Sherratt Ingredients and its Australian sweet flavours supplier, Essential, suggested that it was essential to observe summer trends in the USA and the UK, as these usually had a flow-on effect into the Southern Hemisphere summer season.

Summertime is associated with tropical escapes, and mangoes have been the king of the summer, especially in Asia. The businesses mentioned that the much-loved fruit would also rule the ANZ region this summer.

Carabao mango, for example, has a distinctive rich aroma and juicy, fleshy, sweet, tropical notes. These make it an incredibly versatile flavour and a favourite with product developers across many countries and various categories.

The rich flavour has complemented various food and beverages, including dairy, non-alcoholic and alcoholic beverages,

energy drinks, ice cream, desserts, confectionery, and much more.

Also known as the Philippine mango or Manila mango, the Carabao mango is highly regarded for its sweet and aromatic flavour. The Guinness Book of World Records certified it as the sweetest variety of mango.

The popularity of the tropical fruit has increased with blends of savoury and sweet flavours, such as basil and honeydew or chilli pepper and mango. This fusion of sweet and spicy flavours has seen a rise not only in beverages but also in bakery and patisserie.

Some “spicy” combinations include the long-popular mango and chilli, as well as

newer ones such as orange and ginger.

Essential also referenced the latest global Taste Tomorrow consumer survey, which showcased that 60 percent of consumers have been looking for new experiences in food, and another 65 percent of consumers worldwide now want to try unusual combinations of tastes.

“The interplay of sweet and spicy in a mango chilli macaron perfectly scratches that itch.”

Other fruit flavours gaining excellent traction that Essential mentioned were peach, dragon fruit, guava, uber and tamarind.

SCREENING & TESTING FLAVOURS

Home to Australia’s most extensive sensory testing facilities, discussing all things flavours has been a massive part of Play Innovation’s managing director Becky Mead’s life.

Flavour screening can be helpful based on the brand objectives, but it is not a one-size-fits-all solution. Whether developing something new or refreshing an existing product range, flavour screening helps you choose flavours that appeal to a wide range of consumers. This is essential for maximising brand reach and attracting various buyers, as the "most popular" flavours may not always be the best choice. A unique flavour could attract new buyers who overlook specific brand offerings. Niche or unusual flavours can be challenging, and finding the right balance among flavours is another crucial factor. The flavour screening approach allows brands to

make data-driven decisions since qualitative testing is often better for understanding consumer perceptions.

Sometimes, product names don’t convey the taste and flavour. In this situation, sensory tests can be more effective for obtaining feedback on the taste of the flavours rather than relying on potentially confusing names.

It is also important to remember that certain flavours might not be able to be produced due to manufacturing constraints or legal issues. Therefore, brands must ensure, before starting, that they can create the flavours being tested and that all ingredients comply with legal standards.

Trend 3:

Euphoric Wellness

Consumers are chasing the positive emotions associated with physical and mental well-being. With a bevy of foods and beverages aimed at mood, and exploration for new avenues of wellness, consumers’ goals are to discover nourishment for body and soul.

APAC Consumers EMBRACE NEW HUMAN NATURE

Color Inspirations

Trend Expressions:

WMood Foods & Beverages

ith a world increasingly dominated by technology, 2025 will be a year of embracing the "new human nature" through recognising innate human qualities. This "rediscovery" of the self has influenced which flavours and colours resonate most with consumers.

Flavors and colors can help create the emotional context around foods and beverages designed to help shift consumers’ moods, whether to relax at one end of the spectrum or to energize at the other end. The full experience can help crystallize the occasion consumers’ are searching for.

Nourishing Discovery

ADM's 2025 Flavour and Colour Trends Report identified what would captivate consumers with unique sensory experiences that capture seemingly contradictory desires for the past and future, along with evolving needs for wellness, affordability and personalisation.

Guided by their desires and needs, they have sought flavours and colours in food and beverages that reflect this new human experience.

colours for the first time, have led to a reinvention of tradition through simplicity, familiarity and comfort.

Classic and familiar local flavours such as lemon, strawberry, watermelon, ume and plum are gaining popularity among consumers in the Asia Pacific region.

Adaptive Eating

Flavor profiles can help guide consumers to products that nourish body and soul with an understanding of their needs and motivations in specific applications. With a focus on evoking positive emotions associated with healthy lifestyle choices, flavors and colors will help create an overall experience.

Revisit and Re-Invent

The power of human memories and shared experiences coupled with new generations experiencing classic tastes and

ADM has released its report on the trending flavours and colours that will impact food and beverage innovation in the following year.

Consumers have tailored their consumption moments to improve the quality of their health, adapt to changing economic or environmental concerns, and fulfil human needs for satisfaction from foods and beverages.

Demand for orange, apple, honey, and creamy flavours has been expected to rise in the coming year.

Euphoric Wellness

including nourishment for the mind, body and soul.

In 2025, local Asia Pacific consumers will seek out food and beverage products incorporating citrus flavours such as pink grapefruit, calamansi, bergamot, Hiromi lemon, kiwi, pink guava, and acai.

Made for [You]

Flavor Inspirations

• Hops – as “the new botanical” for hop-forward (not necessarily just alcoholic) beverages

Sparking human curiosity and creating meaningful moments has led to positivity and personal joy through exploring unexpected and personalised foods and beverages brought to life through vibrant flavours and colours.

• Grapefruit, bergamot

• Tropicals and botanicals

Flavours and colours have interconnected with human moods and emotions, and there would be an ongoing desire for options representing different wellness areas,

Experimenting with new flavour pairings and profiles using Sichuan pepper, citrus, spicy plum, dragonfruit, watermelon, mint, and blueberry can help bring APAC consumers joy in trying new taste experiences.

In an era of rapidly advancing technology, consumers have begun navigating a new universe of digital influences to define and embrace the “New Human Nature”.

Honeydew Melon Earthy Olive

Sweet Sage

2025 Flavor and Color Outlook

2025: A Year to Embrace the “New Human Nature”

While navigating a world immersed in rapidly advancing technology, consumers will find themselves facing a new frontier of human civilization. Trusting in authenticity, guided by their instinctual desires and needs, they will pioneer in a new universe of digital influences to define and embrace a “new human nature”.

In re-discovering ourselves, we incorporate the past and forge bravely into the future of food and beverages, resplendent with flavors and colors that bring human experience to life in new and unexpected ways.

summer flavours

TropicalFRUITY FLAVOURS WITH ACID WHEY

ADM has released its report on the trending flavours and colours that will impact food and beverage innovation in the following year.

The new ‘Upcycle Your Whey to Value’ concept has solved the dairy industry's long-standing sustainability challenge. Twothirds of the milk used to produce Greek yoghurt and other strained fermented dairy products is waste.

The disposal of acid whey, the main side-stream of the process, is expensive and associated with environmental risk. However, it is nutrient-rich and, with the right expertise, can be transformed into a nutritious ingredient, opening up new opportunities for innovative food and beverage products.

Now, Arla Foods Ingredients has created three new ambient dairy concepts that demonstrate the potential of acid whey to be used in products with an ‘upcycled’ positioning:

• An 8 percent protein drinking yoghurt with pineapple/coconut flavours

• An 8 percent protein creamy dessert with pineapple/coconut flavours

• An 8 percent protein beverage with strawberry flavour.

In each recipe, acid whey, which accounts for 50 percent and 73 percent of the entire product, is combined with ingredients from the Nutrilac ProteinBoost range of patented microparticulate whey proteins.

The recipes offer a mild dairy taste and a smooth and creamy mouthfeel. They are also suitable for processing on a standard

dairy line and offer good viscosity control and stability through shelf life. The concept was designed to help manufacturers meet a growing market need, with climate change and waste increasingly at the top of dairy consumers' minds.

According to New Nutrition Business, 10 Key Trends, 2023, over eight in ten consumers are aware of sustainability issues in the category, and 20 percent have actively changed their behaviour when buying dairy products.

“The use of upcycled side-streams can help brands reduce waste and increase their appeal to climate-conscious consumers. Additionally, acid whey is nutrient-rich and, in combination with the right ingredients, can be used to create exciting new products that offer indulgence as well as nutritional value,” said Claus Bukbjerg Andersen, Senior Dairy Category Manager at Arla Foods Ingredients.

“Allowing all the goodness of milk to be kept in the food chain is good for the planet, consumers and manufacturers, who can position products as upcycled, in line with a growing dairy industry trend.”

Arla Foods Ingredients will showcase the ‘Upcycle Your Whey to Value’ concept at Gulfood Manufacturing in Dubai this November and demonstrate how Nutrilac ProteinBoost can overcome technical challenges in high-protein dairy production and highlight solutions for high-protein cheese.

Meet the Grower ELECTRIC CHERRIES AT FOREST LODGE ORCHARD

Owned by two families, Rachel and Euan White, as well as Rebecca and Mike Casey, Forest Lodge Orchard is a 5.7-hectare cherry orchard located in Mt Pisa near Cromwell.

“Mike and I are old mates from high school in Wellington many moons ago. We each have roles in the business: Rachel handles logistics, communications and HR; Rebecca handles the accounts and packaging; Mike handles the business side, and I am the orchard manager who grows the fruit,” said Euan White.

“Mike and Rebecca brought the land six years ago and brought Rachel and me on board, and without a single minute of previous horticulture experience between us before this, we are doing pretty well.”

Forest Lodge Orchard has 9,300 cherry trees planted in upright fruiting offshoots (UFO). The trees are vertical and flat, creating a 2-dimensional face on which the fruit grows. This has improved light inception (no part of the tree is in the shade) and increased harvesting, spraying, and pruning efficiencies over traditional 3D

trees. This style is called ‘robot-ready’ in that it is ready for automation, as everything is flat and straight, unlike a regular tree.

As the world’s first fully electric commercial cherry orchard, everything on the orchard is electric, including the tractor, orchard vehicles, frost-fighting equipment, and irrigation.

Eighty percent of the operation is from the orchard’s solar array, which also exports surplus power to the grid. The site has 160kW of solar panels and 300kWh of battery storage.

Having hosted around 11,400 visitors at the orchard in the last four years and 28 current or former Ministers and MPs sitting on the electric tractor, White said everyone has been interested in what they do.

Central Otago is known worldwide for its cherries. White mentioned that cherries grow best when the climate is nice and hot in summer but cold in winter. This lets the dormant buds develop over winter, roar back to life in spring, and ripen beautifully in summertime. Forest Lodge Orchard harvests its cherries from mid-December to the end of January.

Most of his day-to-day work has involved typical horticulture, from checking the trees for pests and diseases to arranging staff and monitoring the weather for frosts. At the same time, he has also been involved in electrifying other farming operations and hosting visitors.

“Learning how to use electric equipment was a big learning curve, but it is a piece of cake once the routines are established.”

Summer 2024-25 will be the orchard’s largest harvest due to maturing trees. As they age, they produce more, and the orchard has estimated that they will produce 80 to 100 tonnes of cherries this harvest.

Producing five different types of cherries, White’s favourite was the Rainier, a yellow and red cherry with very little juice and crunchy flesh. It has been the first to be picked and is a pre-Christmas variety.

“Our previous harvest was 50T, then 12T, and our first was 2T. We hope to sell 10T of this directly to NZ consumers through our website, giving Kiwis the export-quality fruit they cannot find in shops and cutting out the middleman simultaneously.”

Around 70 percent of the yield is up to export quality and is exported to Taiwan and China. The rest is sold domestically as 'domestic quality,' typical supermarket fruit.

“We contract our harvesting to CentralPac or 45 South based in Cromwell. We typically pick 18-20T daily, once a week, for five to six weeks. We transport it to the packhouse using an electric truck we lease from Mainfrieght, which we charge off our solar array.”

Forest Lodge Orchard's produce is unique because the cherries have been grown and harvested using only electricity and no fossil fuels.

“We are the only ones in the world who do this.”

The orchard has continued to refine its systems to be as efficient as possible in energy, labour, and time and to be the most profitable orchard in NZ. Its business goals have been to expand sales to Kiwis and provide guidance and support to other growers and producers so they can electrify.

“We had a conversation about electrifying everything around three years ago, and it ended with a decision that September 2022 would be the end of fossil fuels in our orchard. We had to find, research, and dream up ways of doing all the normal horticulture jobs without using any fuels.”

The owners approached a Christchurchbased company called Loxley Innovation to upgrade their existing electric tractor.

“Loxley Innovation already had a tractor they had converted, and they upgraded the battery for the orchard before we received

it. We used it for about 18 months until the Monarch tractor was delivered from the US.”

When the tractor was upgraded to the Monarch, the New Zealand company TRS also upgraded the sprayer, which had much more battery capacity to run the pump and air assistance. This sprayer achieved as good as, if not better, spray coverage results than traditional sprayers while making a fraction of the noise and using about 15 percent of the energy.

The new Monarch tractor (the world's first electric autonomous tractor) can spray continuously for up to ten hours using only electricity from the orchard’s solar array. It will do all the everyday work expected of a tractor this size at a fraction of the cost and noise.

Grants from EECA and MPI assisted the tractor and sprayer, which were revolutionary in their jobs and could reshape how other growers and farmers

operate by drastically reducing their emissions, fuel costs, and dependence on fossil fuels and related industries.

“We are on the cutting edge of what our equipment can do. Our sprayer, for example, is the only one in NZ (TRS has since exported two directly to Monarch because they are so good), and our tractor is the only one in the Southern Hemisphere. This makes spare parts hard to come by relying on emerging technology, which is inherently challenging but tremendously rewarding.”

White added that the orchard’s fruits proved it worked. He said they had overcome the challenges by engaging with the manufacturers and getting their support to make the equipment work.

“We get tremendous support from our suppliers as they want their equipment to work just as much as we do.”

Climate change has meant that fruit growers must be more resilient regarding energy, weather mitigation, and markets. The more significant impact has been the increased cost of living, which has decreased consumer spending.

“The more we sell to Kiwis, the better for everyone.”

Forest Lodge Orchard has just launched a product where anyone can 'adopt' a cherry tree for a season. All the fruit grown by their tree will be sent directly to the adoptee when ready.

“They are selling well, so I want to get them out there. Lastly, farmers and growers can do much better with their energy use. A solar array on a farm that powers their machines and sells surplus to the grid is an absolute win-win. Happy, profitable farmers equal a happy, productive country.”

tradetalks

GROWUP WINS WATER CONVERSATION AWARD

Pioneering vertical farm GrowUp has added another accolade to its trophy cabinet after scooping the Water Conservation Award at the National Sustainability Awards.

Now in its fourth year, the National Sustainability Awards have recognised the pioneers of sustainability and championed the companies leading the way through innovation and breadth of impact across all sectors.

The judges were particularly impressed by GrowUp, a certified B Corp, partnering with water treatment experts Salinity Solutions to run a successful waterpurification trial at its Kent vertical farm.

This trial, the first globally in the food sector, purified 98 percent of the vertical farm's wastewater streams to a standard better than tap water. The new, disruptive technology dramatically reduced the environmental footprint of water treatment, using half the energy of existing systems.

As part of the trial, Salinity Solutions

used its ground-breaking Hybatch reverse osmosis (RO) technology, the first hybrid batch RO to be manufactured commercially. This technology could now significantly reduce wastewater, not only in the food sector but in many other sectors around the world, helping solve the emerging global water crisis.

"I'm delighted we've won the Water Conservation Award at the National Sustainability Awards, which are highly regarded as cross-industry awards. I'm proud of everyone on the GrowUp team and their commitment to our purpose of growing better food correctly,” said GrowUp CEO Marcus Whately.

"We've been lucky enough to win many awards for the quality of our salad, but awards like this shine a light on brands with greener ways to do business.

This Water Conservation Award is the second for the Salinity Solutions and GrowUp partnership and GrowUp's eighth accolade in less than a year. Salinity and GrowUp won the Water Efficiency Project of the Year at the Water Industry Award earlier this year.

"We're very grateful to GrowUp for allowing us to demonstrate our technology in the food sector and delighted that the project has been recognised with an award,” said Salinity Solutions' co-founder, Liam Burlace.

“Our shared goal is to reduce energy and water consumption, so the results of this trial could significantly impact how the food industry manages its resources. I'd like to take the opportunity to thank our manufacturing partner, Te-Tech Process Solutions, for their support in delivering this project."

The award also recognised GrowUp's dedicated work in creating a vertical farm that uses significantly less water to grow its salad leaves. The team at GrowUp has a strong focus on reducing waste and enhancing water efficiency. They work with the Resource Innovation Institute to introduce whole-system efficiency measures, which means the farm tracks its total water and energy use per kilo of produce.

The farm uses state-of-the-art technology to create the ideal environment for the leaves to thrive, ensuring they receive the optimal balance of water, light, and nutrients. The leaves are also grown without the need for pesticides or chlorine washing, all processes that degrade their quality.

The GrowUp team has been entirely focused on growing the tastiest variety of leaves that are low on impact and significant on flavour. Its salad brands, Unbeleafable and Fresh Leaf Co., are now available in four major UK supermarket groups.

"Sustainability has been a driving force for GrowUp since the early days of the business, so we are truly honoured that our water conservation efforts and partnership with Salinity Solutions have been acknowledged.”

tradetalks

in Sydney COLES NEW CFC ENHANCES ONLINE SHOPPING

Coles has marked a significant milestone in its technology-led supply chain innovation journey with the official opening of its second Customer Fulfilment Centre (CFC) in New South Wales.

The CFC has combined world-class technology and automation to enhance the shopping experience for Coles Online customers in more excellent Sydney.

Located 40 kilometres west of Sydney’s CBD, the Federal member and Minister for Climate Change and Energy Chris Bowen, Coles Group Chairman James Graham, and Coles Group CEO Leah Weckert opened the Wetherill Park CFC this morning.

It’s the second CFC to launch this year as part of a $400 million partnership with a global leader in online grocery transformation, Ocado, with last month's first CFC opening in Truganina, Victoria.

Once fully operational, the modern facility will deliver an enhanced shopping experience for online customers, with better availability, fewer substitutions, an increased range of products, and improvements in the shelf-life of staples like mince and milk.

"Today's launch marks a significant transformation of our online grocery delivery service for New South Wales. Across Victoria and New South Wales, we have delivered more than 120,000 orders, the equivalent of 5.5 million products, with

our customers getting near-perfect orders with zero substitutions. This is an incredible result for our customers and a testament to the world-class Ocado technology,” said Coles Chief Executive Officer Leah Weckert.

"The launch of our CFCs in Victoria and New South Wales comes just in time for Christmas's busiest trading period. With greater choice, better availability, improved freshness and more flexible delivery options, our CFCs are making it easier for our customers to shop this Christmas.”

The New South Wales CFC’s delivery catchment has been home to more than five million people and spans the growing Sydney region from Hazelbrook in the west to Bondi in the east and from Cowan in the north down to Bargo.

Tapping into customers' appetites for creating restaurant-quality meals at home, the CFC will house a range of specialty brands and local foods from smaller suppliers like Byron Bay Peanut Butter Company, which first started selling its product at local Byron Bay markets.

The extended product ranges also span the health and dietary, vitamin, and

baby categories, with a wider selection of brands and products designed to support customers' growing needs.

There is an on-site bakery that bakes to order twice a day and a fresh produce area where produce is cut and packaged to order, leading to less wastage.

Customers will also have the choice of extended delivery windows with later cutoffs for next-day deliveries in the morning and evening.

The CFC will use cutting-edge Ocado technology, artificial intelligence, advanced robotics, and automation to transform the way Coles Online orders are picked, packed, and delivered.

The Wetherill Park site has a footprint of more than 87,000 square metres and can hold three million units of stock while processing more than 10,000 customer orders daily when running at total capacity.

The state-of-the-art site features a centralised hub known as ‘The Hive,’ where a fleet of more than 700 bots will fulfil a customer order containing 50 items in just

five minutes.

An artificial intelligence ‘air traffic’ control system will oversee the bots as they move around giant 3D grids, transporting containers of grocery items to be packed and delivered by Coles team members.

The CFC will employ more than 1,000 team members, including drivers and fulfillment roles that will use high-tech packing equipment. There will also be a fleet of around 200 home delivery vans specially designed with dual compartments to ensure fresher products while reducing emissions and a side door to make it easier and safer for delivery drivers to unload.

Delivery times will also be improved, with Ocado’s technology allowing Coles to calculate the most efficient routes based on real-time conditions and the tonnage of the home delivery vans.

Coles Group Chairman James Graham was pleased to see the latest investment in Coles’ technology strategy come to life.

“The opening of our second CFC results from a five-year partnership with Ocado,

whose global expertise is helping Coles innovate for our customers' evolving needs,” said Graham.

“With the recent opening of our two automated distribution centres in Kemps Creek and in Redbank, Queensland, alongside our two Ocado CFCs – the first in Victoria last month and now here in Western Sydney today – we have made significant strides in using world-class technology to enhance our supply chain.”

The Wetherill Park CFC has been designed to support best practices in sustainability. The building includes a twomegawatt solar installation, sensor lighting, a water recycling system, and 100 percent cardboard recycling.

Ocado Group CEO Tim Steiner said he was thrilled to be part of the step-change for Coles customers with the opening of the Wetherill Park CFC.

“It’s a great moment for Ocado as we celebrate the opening of this second CFC here in Australia with Coles. This is one of the fastest growing markets in the world for

grocery ecommerce, and Coles is already a market leader in the online channel,” said Steiner.

“As these CFCs ramp up both here in New South Wales and Victoria, Coles Online customers in metropolitan Sydney and Melbourne will experience a gamechanging difference in the quality of service available online.”

Coles thanked its building partners and consultants from FDC, TMX, and Accenture, along with Charter Hall, which developed and owned the site, for completing a complex project together.

The Wetherill Park CFC has been named Duraway Ngurra, meaning Grass Country.

The site of the Wetherill Park CFC is located in Dharug Ngurra country, where the family groups across Dharug Ngurra all have connections to Ngurra right across the Sydney basin and beyond.

The name and associated artwork at the Wetherill Park CFC were developed through consultation with the Dharug community and local artist Leanne Watson.

EMPOWERING CONFIDENCE AND SAFETY THROUGH MACHINERY TRAINING

Between 2013 and 2020, WorkSafe recorded 11 fatalities involving a forklift and an average of 127 injuries, resulting in more than a week away from work each year.

Trysen Myers Manager ASWEFA Hamilton Training Center

Across industries, from logistics and warehousing to construction and manufacturing, machinery plays a vital role in keeping businesses efficient and productive. But beyond the convenience and power of machines like forklifts, elevating work platforms (EWPs), and Wheels, Tracks, or Rollers (WTR), there lies a responsibility that no business can afford to overlook—ensuring the safety of the people who operate them.

At ASWEFA (A Safe Working Environment for All), we have spent over two decades focused on this exact mission: making sure people not only walk away with the skills to operate machinery but that they go home safe, confident, and proud of what they’ve achieved.

My journey in training began with a love for connecting with people and a lifelong exposure to machinery. It was a natural fit for me to move into a role where I could

combine these passions. Every day, I see firsthand how proper training makes a difference—not just in terms of compliance and fiscally in the cost damages have on a company, but in the way, it empowers individuals to feel confident and capable in their workplace.

At ASWEFA, we’ve developed a training culture that strongly emphasises personal achievement. Completing a course and gaining certification successfully is a moment of pride, and it’s important to acknowledge that.

Whether participants are new to machinery or returning for a refresher course, I want every trainee to leave with a smile on their face and a real sense of accomplishment. It’s about more than just passing a course; it’s about changing someone’s outlook and giving them the tools to succeed safely in their role.

The machinery and safety standards world is constantly evolving, and staying on top of these changes is critical. I prioritise staying current with industry trends by talking directly to the people we train, conducting research online, and exploring new machinery and training techniques. However, how we approach the learning environment is just as important as the technical side of things.

We live in a time where creating a safe, supportive space for learning is crucial. People need to feel comfortable asking questions, making mistakes, and improving without fear of judgment. I spend much time listening to audiobooks and lectures on new teaching strategies and approaches to help people feel more at ease during training. My goal is always to bring out the best in everyone, ensuring they leave with a certification and confidence in their skills. Safety Is a Shared Responsibility

One piece of advice I always share with businesses is that while new technology and safety features are fantastic, they’re only part of the equation. You can have the best machinery in the world, equipped with sensors, cameras, and warning devices, but if your safety culture isn’t the number one priority, you won’t reach your full safety potential.

Safety is a shared responsibility that needs to be embedded into the very fabric of the workplace. Everyone, from management to operators, plays a role in ensuring that the number one goal is for every person to go home in the same condition they came to work in, or even better. Everything beyond that is a bonus.

At ASWEFA, we believe in creating a culture where safety isn’t just a checkbox to tick off but a mindset ingrained in everything we do. No more “she’ll be right” attitudes. Let’s work together to make every workplace A Safe Working Environment For All (ASWEFA).

Interested in learning more about machinery training and how we can help your team stay safe and confident? Visit us online at aswefa.co.nz or email us at sales@aswefa.co.nz.

E-METHANOL STORAGE: A PATHWAY TO TRUE ENERGY SECURITY

At some point, an energy crisis is inevitable – it’s not a question of if, but when. As recent global geopolitical tensions, cyber-attacks, pandemics, and supply chain disruptions have demonstrated, energy security is a pressing matter of national sovereignty.

Akey component of energy security is storage. While technologies, like pumped hydro and batteries have dominated discussions and are essential solutions to energy security in their own right, they are not the only energy sources that need to be stored.

For example, the International Energy Agency (IEA) must stockpile 90 days’ worth of oil imports, which can be difficult if supply chains are disrupted. Maintaining these levels is a large and growing concern.

For this reason, we as a nation should look to a national transformation and transition to e-methanol. This would reduce the need for oil imports and enable the stockpiling of a sustainable alternative. Additionally, this shift would be subsidised through optimising the electricity market.

What is e-Methanol?

Methanol, often called wood alcohol, is conventionally derived from fossil fuels. It can also be made from hydrogen and biomass. It is a flammable liquid that can be stored easily at normal temperature and pressure. It already has a strong market presence as a fuel and a precursor to many chemicals and has even been used in fuel cells to generate electricity.

There are some issues with methanol as an energy source: for example, converting electricity to methanol and back is often criticised for energy losses. However, this issue can be mitigated entirely through e-methanol, which is methanol generated from renewable sources and then optimised as part of a broader ecosystem like Sunshine Hydro’s Superhybrid system.

This Superhybrid system combines longduration energy storage, like pumped hydro, with flexible loads, such as e-methanol production. E-methanol is produced and stored, allowing the system to sell it as a fuel or ramp up electricity production when the market demands it.

A significant advantage of this approach is that it has no technical upper limit. It’s modular and can be expanded by adding more tanks, offering scalability that traditional energy storage systems struggle to match. Superhybrid systems are

versatile, allowing short-term energy market flexibility and long-term seasonal energy storage.

What does this mean for fuel security?

Beyond electricity storage, e-methanol is attractive to national sovereignty because it can also serve as a national fuel reserve.

Methanol-powered trucks are already available from manufacturers like Geely (China) and Asok-Leyland (India), making the transition to methanol-powered vehicles more achievable than other alternatives. These trucks run on internal combustion engines, providing an easy way to begin decarbonising transport.

Methanol is also gaining ground in the marine sector. Around ten percent of new ships contracted can run on methanol, and smaller vessels like tugs already use methanol engines and fuel cells.

As methanol logistics expands, its use in sectors like agriculture, construction, and mining, critical areas of national security, will only increase. Another compelling reason to move to ethanol is that ultra-deep e-methanol storage is incredibly costeffective compared to traditional energy storage options.

A substantial pumped hydro project typically offers around 24 hours of storage at a capital cost of around $300 per kWh. Similarly, vanadium flow batteries cost

about $700 per kWh for a 12-hour system. In contrast, scaling an e-methanol plant to include a three-month ultra-deep storage capability would make the cost per kWh system as low as $0.32 – hundreds of times cheaper than pumped hydro or battery solutions. With the ability to store energy for months, e-methanol offers a superior solution for long-term energy storage.

Overall, the energy sector must start thinking creatively to ensure energy resilience and decarbonisation. E-methanol storage presents a unique opportunity to provide long-term energy security while offering flexibility in the fuel market. Other synthetic fuels, like Sustainable Aviation Fuel (SAF), could play a role, but of all the solutions, e-methanol should be seen as the most attractive given its scalability and economic viability. By incentivising and embracing innovative solutions like e-methanol, the nation can secure a greener, more resilient future.

THE HIRE INDUSTRY AND WHY TRAIN

The Hire Industry Association of New Zealand (HIANZ) is collectively the largest owner of MEWPs and forklift fleets. Rough estimates have the hire fleet accounting for 80 percent of the country's total forklifts and closer to 90 percent for MEWPs.

HIANZ focuses on helping develop a safe and thriving community using plant and equipment by supporting hire businesses in their success. The association focuses its attention on three core strategies.

Advocate – Ensure hire is strongly represented and considered when developing or reviewing regulations and legislation.

Educate - Providing tools and support to ensure the duty of care is prioritised in achieving industry safety best practices, growing and developing our people to be the best in providing solutions for those wanting to use plant and equipment.

Empower – Promote the economic and environmental benefits of hiring, assisting in making hiring the first choice.

The Silvercard Competent Operator Program is a training program for Mobile Elevating Work Platforms (MEWPs) and forklifts. It is owned by HIANZ and delivered by accredited independent trainers/assessors across the country.

HIANZ manages this program to help the hire industry manage the risks of owning MEWPs and forklifts. The hire company is assured that a person hiring their equipment can use it if they hold a Silvercard.

This meets the hire company's duty of care under the HSWA and reduces the risk of the machine being damaged or misused

while under the competent operator's stewardship.

If you own your forklift or a MEWP, the above applies to you and, in some cases, may assist you with compliance requirements and insurance support.

As a business owner, you, too, have a duty under the HSWA to ensure all workers are trained in their tasks. The Silvercard Program assists in understanding the quality of training a worker receives.

Silvercards are delivered to some of the highest standards in the vocational education sector. It's owned by the hire industry, making it the most closely connected program to the market, with access to the best and safest knowledge base. This ensures that learners receive the highest quality training possible.

As a business, you can rest assured that a Silvercard Competent Operator has received the best training and assessment according to NZQA requirements, fully meeting the standards of regulations and legislation.

A key point for businesses is that the Silvercard Program creates a safe, competent, and productive worker. This is what a business really needs: safety in the workplace, competent machinery operations on site, and all done at a productive rate. The three biggest risks to a business covered are safety, quality, and profitability.

That covers the hire Industry, the most extensive MEWPs and business fleet owners.

But why train as a person/ worker?

You, the worker, need training for the exact same reason above: to ensure you are safe and don't get injured at work, to ensure you get home at the end of the workday tired but in one piece, and to ensure you are the best worker in the business, consistently delivering work that meets or exceeds the company's standards.

I'm not saying you will get a pay rise for participating in the Silvercard program, but it does contribute to those decisions. An employer will always consider a safe, competent, and productive worker to be more valuable than one who isn't.

Training isn’t everything, nor is it the end of a worker’s responsibilities when it comes to safe, competent, and productive work with a MEWP or Forklift. Continued understanding of the hazards in the workplace, communicating with your teammates, and following everything you were taught at your training are just as important.

Understanding hazards means identifying what actions or tasks could harm you or others and then figuring out how to prevent them.

THELATESTEQUIPMENT

1

Hiringgivesyouaccesstoahugerangeofthelatest equipment.Trialthelatestvariationsandensureyou arealwaysusingtherightequipmentforthejob. Youalwayshaveaccesstothelatestdesignfeaturesand variancesavailable.

2

ENSUREEFFICIENCY

Whenyouhireyouarespeakingtoexpertswhocanhelp youchoosetherightequipmentforyourjob. BychoosingtohirefromaHIANZmemberyouare ensuringequipmentreliabilityandefficiency.

3

CONTROLCOSTS

Don’tworryaboutmachinemaintenance,depreciation ortyingupyourcapital.Whenyouhavefinishedusinga pieceofhiredequipment,itisreturned,withoutthe worryofrepairsandmaintenance,depreciation,and storagecosts,orwhetherthatpieceofequipmentwill everbeusedagain.

SAVETIME

Nowastingtimeupdatingandmaintainingmachinery. Hiringgivesyouinstantaccesstotheequipmentyou needwhenyouneedit–andHIANZmemberswill evenlookafteranysparepartsorextraattachmentsyou mayneed. 4

SAVEMONEY

Owningequipmentisexpensive.Byhiringyouwill alwayshaveaccesstothelatestequipmentwithout worryingaboutdepreciation,maintenanceand borrowingcosts.Hiringequipmentisfullytaxdeductible whichmakesgoodbusinesssense.

SAVESPACE

Noneedtoworryaboutstorageshedsoryardsand equipmentsittingidle.Hiringmeansyoucanreturnthe equipmentassoonasyourefinishedusingit. 6

An example is using “Man-up/WAV/ EWP” in the aisle to retrieve a box from the top of the racking; as work is carried out at height, there’s a risk of hitting a pedestrian while moving the machine or knocking a box off the top.

These risks can be easily mitigated by closing the aisle for the short time the task is performed and having another staff member act as a spotter/guide when moving the machine to the aisle. While this isn’t an exhaustive list, it gives you an idea of how to control these hazards.

Communicating is just talking –explaining what you will do so others understand. Don’t make your workmates or

SAVETHEENVIRONMENT

7

Equipmentthatispurchasedoftensitsidleforlong periodsoftime.Peopleareincreasinglyconsciousof theircarbonfootprint,thereforehiringmakessensefor yourbusinessaswellastheenvironment.

ENSURESAFETY

Whenyouhire,themaintenanceoftheequipmentis lookedafterforyou,ensuringthattheequipmentyou areusingisalwaysuptostandardandmeets regulations.SelectingaHIANZmembertohirefrom ensuresthehigheststandardofsafetyandservice.

PROTECTYOURSTAFF

Allrentalequipmentisthoroughlycheckedand maintainedpriortoeachhireandiselectricallytested andtaggedasrequired.Rentalequipmentishiredout completewithwrittenoperatinginstructions,warning decalsandlabels,andsupportmanuals. Endusershavetheopportunitytobeinstructedinthe safeuseoftheequipmentbeforehiring.

SERVICE

Whenyouhireyoudon’tjustwanttherightequipment attherighttime,youalsowantsomeoneelsetoworry aboutdelivery,maintenance,spareparts,accessories andmore.Youjustwanttheequipmenttowork.Should somethingbreakdownyouwantitfixedorreplaced immediately,andwhenyouhireyougetthisandmore.

BESTSUPPLIERS

HIANZmembersusethebestOEMandconsumable supplylinesavailabletomakesuretheequipmentyou hirehastherightpartsandconsumables,givingyouthe peaceofmindofhavingreliabilityandefficiencyinthe equipmentbeinghired. 11

others guess what you are doing; tell them. In summary, training increases everything we desire from work. Whether you are the industry association, a MEWP owner, a business, or a worker, we all want a safe, competent, and productive worker and workplace.

Silvercard Competent Operator training program delivers this. See Silvercard.co.nz for a course and trainer near you.

For more information on the hire industry and how we can assist you, go to hianz.net.nz. Finally, to know the benefits of hiring over owning, visit your local HIANZ member Hire Centre. They can show you 11 great ways to add value to your business.

AppealingMAKING DAIRY-FREE

DairyX has successfully crafted the next-gen casein micelles using precision fermentation.

DairyX Foods Ltd. announced a major advancement in creating authentic milk proteins without cows using precision fermentation. The food-tech start-up has developed a method to produce casein proteins that can self-assemble into micelles, the primary building blocks of dairy products such as cheese and yogurt.

It has also refined a complementary technology to enhance the gelation of its casein micelles. Casein micelles are crucial to dairy products' appealing sensory profile, and DairyX’s gelating micelles have enabled manufacturers to produce firm, stretchy, and creamy products using

traditional dairy-making processes.

“Not all caseins produced using precision fermentation are alike. We trained yeast to produce the next generation of casein. DairyX's patent-pending casein is an advanced form created to precisely and effectively organise into micelles,” said Maya Bar-Zeev, PhD, Head of Product Development and Downstream Processing.

Currently, manufacturers of animalfree dairy products use additives, like stabilisers, emulsifiers and thickeners, which do not perform as well as cow’s milk and can add unpleasant aftertastes. These fail to satisfy consumer cravings for a real dairy experience.

“The industry knows quite well that caseins are extremely hard to produce using precision fermentation, so our initial goal was to solve this problem,” said DairyX CEO and founder Arik Ryvkin, PhD.

“Once we successfully crafted caseins, the

next major challenge was to upgrade caseins so they could self-assemble into gelating micelles to produce the dairy properties manufacturers are seeking.”

Galit Kuznets, Head of Strain Development and Fermentation, added that DairyX caseins have amino acid sequences identical to their animal counterparts, making them non-genetically modified. This has also eliminated the need for hormones and antibiotics in dairy farms.

For consumers, taste and price have been dairy’s two most important features. DairyX addressed taste with its innovative caseins while also making non-animal dairy affordable. It has also been creating yeast strains that produce exceptionally high casein yields in short timeframes. This approach has ensured that DairyX's ingredients are cost-effective, a crucial factor for dairy manufacturers' adoption. Another significant challenge dairy

These achievements bring us one essential step closer to helping dairy companies make the exact products consumers desire while helping cows live happier lives.

companies have faced has been adapting their production facilities to use new ingredients, so DairyX created a drop-in replacement for milk that does not require process changes or retooling.

“I am a fan of cows, just not for producing dairy. As a scientist and former vegan, I didn’t eat plant-based dairy for a decade because I didn’t find tasty and additive-free products. To genuinely mimic traditional dairy, producers needed to start with different source ingredients,” said Ryvkin, who had the vision and the scientific expertise to create sustainable dairy proteins identical to cow’s milk proteins in structure and function.

Supported by a team of biotechnology and industry experts, he forged ahead with the pioneering development of these nextgeneration dairy ingredients.

Worldwide, 270 million cows spend their lives producing dairy products. This not only impacts the cows but also harms the environment. Dairy production is responsible for over three percent of global greenhouse gas emissions and uses

excessive farmland and water.

Eliminating cow’s milk as a food source is impractical, so DairyX has been devoted to lowering the dairy industry’s dependence on traditional milk as a raw ingredient. Doing so promotes sustainability, improved animal welfare, and using precious land and water for better causes.

“As protein ingredients, DairyX micelles have no cholesterol or lactose, giving our clients, the CPG companies, the versatility to decide which fats and sugars to add to their formulations.”

He said that recreating casein protein micelles from yeast was an important milestone, and DairyX was currently focused on scaling up its fermentation process and collaborating with dairy companies.

“These achievements bring us one essential step closer to helping dairy companies make the exact products consumers desire while helping cows live happier lives.”

Kuznets discussed DairyX's proprietary technologies and protocols.

“We have achieved several key objectives

with our solutions. Our biological design genetically manipulated yeast to produce functional caseins that we organised into micelles. We developed a fast-tracked screening process that simulated evolution to locate super-producers of protein from among millions of yeast strains,” she said.

“Our machine-learning models simulated fermentation to determine optimal fermentation conditions. We have proven our ability to create a gel from reconstituted casein micelles. All these ingenuities have helped us work smarter and faster to create highly functional micelles.”

Founded in 2022, DairyX solutions have been created by a talented multidisciplinary group of scientists, fermentation experts, product developers, and advisors who are pioneers in their fields. DairyX investors include Peregrine Ventures, Jesselson, Phibro Animal Health Corporation, the Israel Innovation Authority and Incentive – Peregrine’s Incubator. The company has signed a letter of intent with CSM Ingredients and several other dairy partners.

Unilever Aims TO REDUCE VIRGIN PLASTIC PACKAGING

Unilever has been working on various solutions to advance the delivery of its plastic goals. Through the ‘Future Flexibles’ programme, they have been developing recyclable and compostable materials.

The aim has been to end plastic pollution through reduction, circulation, and collaboration.

The Global Packaging R&D Centre has a specialist team dedicated to making this vision a reality.

In recent years, Unilever has more than doubled its investment in materials science and technology and further boosted inhouse expertise to accelerate delivery against its ambitious plastic goals.

“Our plastic progress is industry-leading, but we cannot be complacent,” said Unilever Global Head of Packaging Pablo Costa.

“That’s why we’re now taking materials science into our own hands. We aim to optimise what we can do in-house while working end-to-end with our partners and

peers to bring these solutions to market.”

Incorporating more post-consumer recycled (PCR) content into packaging has reduced virgin plastic use. However, this has not simply been a case of swapping one for the other; rather, it has been a complex technical challenge.

The recycled plastic undergoes rigorous testing and quality checks to ensure the packaging looks good and performs like virgin plastic, for example, smelling fresh and with colours that are still bright and appealing to consumers.

This year, the Unilever Packaging R&D team characterised 160 grades of recycled plastic content to create a digital tool that can predict packaging colour. This eliminated the need to create a physical prototype with recycled materials just to see

what it would look like, saving a massive amount of time and resources and cutting development time by around 25 percent.

Unilever has also used its Advanced Manufacturing Centre, a pilot-scale plant for in-house testing, to optimise its materials and designs virtually before bringing them to market. This has further reduced the need for physical tests and factory trials and helped ensure the packaging is fit for widescale factory roll-out.

Unilever has been developing a range of solutions to make 100 percent of flexible plastic packaging reusable, recyclable, or compostable by 2035. Its approach begins with eliminating non-essential packaging by scaling alternative product formats and business models.

At the same time, it is realistic that these

will take more time and systemic change, so it has been developing material alternatives to flexible plastic.

Through the 'Future Flexibles’ programme, Unilever has developed recyclable and compostable materials for pouches and sachets. This means designing materials that are compatible with recycling systems and naturally biodegradable.

Paper is the only widely recyclable and compostable packaging material on the market. However, on its own, paper is insufficient as a packaging material. It has low barrier properties, rips easily in industrial production settings, and doesn’t melt, which makes sealing the pack extra challenging. This is why many paper packaging solutions today often require a

thin layer of plastic film to provide barrier protection and seal and protect the product inside.

“Packaging liquid products like laundry detergent and shampoo in paper is one of the most technically complex challenges we’re tackling in R&D. They have higher barrier requirements than dry products. The solution lies in removing the plastic film layer by developing material alternatives that can still seal the packaging and provide barrier protection without impacting its recyclability and natural biodegradability.”

The Packaging R&D team has constantly evaluated emerging materials and assessed over 3,000 technologies, including those from other industry sectors. It will continue

Switching to recyclable and compostable paper flexibles will require major industry transformation. There are no quick fixes. But we're already starting work to prepare our supply chain and our customers for the transition.

to scout innovations and work with partners to adapt and test the most promising in the broad portfolio.

“Switching to recyclable and compostable paper flexibles will require major industry transformation. There are no quick fixes. But we’re already starting work to prepare our supply chain and our consumers for the transition.”

Creating new sustainable materials and technologies goes hand in hand with Unilever’s work to develop and deploy entirely new packaging formats and scalable reuse–refill models.

“We will only scale alternative materials, formats and models and reach our goals by working together. We’re all in when it comes to leading this change.”

CONCEPT SOLUTIONS

Concept Solutions offers a comprehensive range of flat belt and plastic modular belt conveyors and equipment. These can be specified to suit virtually any configuration, environment or conveyed product.

• Versatile, reliable and economic conveying solutions

• 3D design for realistic product visualisation

• Hygienic design for ease of sanitation

• Plant layout and flow optimisation

• Safety standard compliant design

• Food grade plastic machining and supply

ECO FOOD PACKAGING

Vacpack is a leading provider of innovative machinery and cardboard base food packaging products to New Zealand, Australia and the Pacific.

Are you looking for eco-friendly packaging that improves the shelf life of your fresh and frozen items? Then, Vacpack’s market leading cardboard base technology is the solution for

you. The systems help reduce plastic by up to 80%, is 100% biodegradable or recyclable and creates an appealing and safe end-product. Call us now to find out more.

or

www.conceptsolutions.co.nz

STAINLESS STEEL ENGINEERING

At DTS, we specialise in stainless steel engineering solutions for the food, beverage and pharmaceutical industries. Our tank design philosophy is to minimise waste and maximise profit, not only during tank fabrication, but also throughout the tank’s operational life and production. • Food & beverage tanks

• Insulated hazardous pressure vessels

• Hot water recovery / 2205 duplex

• Laser-welded dimple pads / thermal control

• Clean in place and agitation

• Walkways, ladders and handrails

EUROTEC LTD

In the food industry, temperature measurements are part of the daily routine. The quality of food products can only be tested and guaranteed by precise measurements. The Testo range of measuring instruments, available from NZ authorized distributor Eurotec Ltd, a member of Carel Group, can carry out spot-check measurements in seconds.

Whether in the transport and storage of foods, in restaurants or in large kitchens, wherever temperature needs to be recorded, Testo measures up and helps you keep compliant. Testo enables you to guarantee optimal performance in key areas of your business.

Food industry instrumentation for incoming goods: Every item that enters your premises should undergo rigorous checks in order to ensure its quality and safety. Whether that be your weekly delivery of fresh fish, or the daily top up of your fruit and vegetable stocks, food can spend a long time in transit from the wholesaler before it arrives at your door. The testo 831 infrared thermometer is perfect for

dealing with incoming goods, as it allows you to carry out quick and precise temperature measurements of whole pallets of food and smaller individual products from a distance.

Monitor the cold chain and ensure food safety Perishable foods are sensitive to changes in temperature. While fruit and vegetables ripen quickly and barely make it to the supermarket if they are stored and transported in conditions that are too warm, bacteria can multiply in meat and dairy products when heated. These, in turn, can cause serious illnesses. Therefore there must never be any gaps in the cold chain, but this can only be ensured through continuous monitoring. The testo 184 series

of Cool Chain Temperature Loggers can measure the temperature and humidity of your goods while in transit. With up to 150 days of battery life, you’ll be able to keep track of goods over long stretches, measure and analyse temperature and humidity data - arming you with information to implement changes when needed backed by data.

info@easirecycling.co.nz www.easirecycling.co.nz

Freephone: 0800 342 3177

Protect your brand solutions that enhance food safety and weight compliance for processing lines.

LEARN MORE ABOUT OUR EQUIPMENT ONLINE

Checkweigher Large

Discover the power of plant-based colours

EXBERRY® Colours are the ideal and future-proof solution for food and drink applications matching the recent plant-based, vegan and vegetarian trends.

MANAGING ENERGY EFFICIENTLY

HRS Heat Exchangers operates at the forefront of thermal technology, offering

Pasteurisation

Sterilisation

Aseptic Filling

Direct Steam Injection

Evaporation

CIP Kitchens

Process Skids

Juice Crushing and Remelting

NZMS Scientific offers specialised solutions to help ensure your products meet the standards you and your customers expect.

Give us a call today to talk about:

• Pathogen testing

• Allergen testing

• Hygiene testing

• Sterility testing

SCANZ is a multi-discipline supply company and manufacturers agent, specialising in technology and equipment for the food industry. It’s primary focus is within three market segments, namely fish (including aquaculture), meat and the dairy industry. High Pressure Processing takes Scanz into other areas, as does a recent involvement in industrial waste water treatment.

SCANZ

a Custom Blends

a Flavours: Sweet, Savoury, Smoke

a Caramel Colours

a Yeast Extracts

a Proteins: Plant & Animal

a Starches: Native & Modified

a Minerals

a Dehydrated Vegetables

a Carrageenan & Gums

a Preservatives

a Clean Label Ingredients

Industrial experts in specialty vanilla

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

BULK FORMATS & CUSTOMISED SOLUTIONS:

Extracts

Pastes

Dried vanilla derivatives

CUSTOMISABLE CLAIMS:

Certified organic

Certified vanilla provenance

Urgent Couriers are specialists in temperature -controlled deliveries of chilled small goods.

Fast, reliable, guaranteed sameday services live tracked from despatch all the way to your customer’s door. We provide techforward and innovative solutions to make your life easier.

TC TRANSCONTINENTAL PACKAGING NEW ZEALAND

With over 40 years operating experience in New Zealand, TC Transcontinental Packaging New Zealand (TC NZ) is a leading manufacturer of flexible packaging to the FMCG, horticulture, retail and manufacturing markets

TC NZ is both a reputable manufacturer and trader, supplying all forms of flexible packaging made from traditional plastic films recycled blended films, laminated barrier substrates. TC NZ employs over 90 people in New Zealand with centres in Auckland and Christchurch, home to an ultra-modern food grade packaging manufacturing plant, and supported by our global TC Transcontinental research and technology platform from North America.

TC Transcontinental Packaging brings a distinctive blend of science, technology, and art together to create flexible packaging that preserves our customers’ products and accentuates their brands on the store shelf. Our expertise, resources and conversion technology helps us create packaging that gives our customers a competitive advantage. We utilise a widevariety of printing techniques, laminations and converting styles including pouches that help enhance your brand.

We invest in state of the art technology to offer and invest in a sustainable future and are delighted to be recognised for our high quality packaging that we supply to our customers. Globally TC Transcontinental Packaging is committed to a circular approach to plastic. As global signatories to the Ellen MacArthur Foundation, we are working towards our 2025 goal where 100% of our plastic packaging will be reusable, recyclable or compostable, and 10% of our plastic output to be made from recycled plastic waste.

At the 2022 Pride in Print Awards, TC NZ were awarded Gold Sustainability Award in the Flexible Packaging Category for our significant volumes used into industrial, refuse and hygiene packaging. TC NZ are meeting customer requirements by extruding and converting recycled resins of in-house, postindustrial waste, and post-consumer recycled content , Green PE (PE derived from renewable resources such as waste sugar cane), and has the ability to manufacture flexible packaging with other

Authentic Italian Delicacies