F+B TECH 2024 Buyer's Guide by Review Publishing Ltd

2024

New Zealand Food & Beverage Industry

Innovate to Win Global Strength. Local Action.

Let’s create.

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2024

New Zealand Food & Beverage Industry

Challenges Are Many But So Are The Opportunities Tania Walters Publisher

The future of food technology seems more promising and transformative than ever before as we move into 2024. Our annual Buyer’s Guide is a vital industry resource highlighting innovative and cost-effective products and service providers. Throughout 2023, the year proved to be a challenging one from right out of the gate. From catastrophic weather events to a cost of living crisis, rising interest rates and a new government. It’s been a roller coaster ride. Being an election year made things more problematic as businesses took a wait-andsee position. Everything fell static while the country was finding its feet. Hopefully, the new government will settle in, and we’ll see an improvement over time. The heart of New Zealand’s food technology industry lies in our farms. With agtech steering towards sustainability and resilience with new farming techniques, including robotics and bio inputs, these building blocks are moving us to a more efficient and sustainable agriculture sector. Integrating technology and farming is not just a trend; it’s a necessity for the future of our food. It is crucial to stay informed about upcoming developments in these rapidly

advancing categories locally and internationally. As seen at multiple international expos, we have reached our peak of meat alternatives. Bursting with competition has led this category to be extremely oversaturated with me-too’s. This will undoubtedly lead to a collapse of more brands, which poses the question – has plant-based meat had its five minutes of fame? However, despite the scale, cost, and other challenges – plant-based proteins, cellular agriculture, fermentation, and molecular farming support the continuing plant-based consumer trend. We need more innovative solutions to build on a promising outlook for a greener and healthier alternative to traditional animal-derived proteins. Key points of difference we have seen overseas is a lot of development focusing on mouthfeel and new flavour profiles. Meanwhile, instant retail is transforming the way we access food. Smart vending, e-commerce, new retail options, and the evolution of ghost kitchens are ushering in a new era of convenience and efficiency. The retail sector continues to evolve, with technology playing a pivotal role in shaping the future of how we buy, consume, and experience food. Automation is about more than just replicating human actions. AI and robotics are being used to automate food production and improve efficiency. From automated food processing to robotic chefs, these technologies transform how we produce, prepare and sell food. Each trend is one piece of the puzzle of a

more efficient and cost-effective food industry. Creating a seamless integration of these new tools can create an efficient balance for your business, and that is how we suggest you view them as – tools. Much like when the internet launched, we need to learn and grow with new tools to trim overheads on time and labour. Another topic of late has been the evolving post-COVID shift towards ‘food as medicine’ that underscores the convergence of health and food. Healthy aging, personalised food, and interventions to counteract the long-term effects of processed foods are on the horizon, offering a holistic approach to well-being through what we eat. Innovation drives the industry towards a more sustainable and interconnected future, from smart to reusable packaging, food waste management, B2B marketplaces, and the digital supply chain. The challenges are many, but so are the opportunities. We thank you for your ongoing support; stay with us and keep updated as we explore and inform you of the unfolding food tech trends throughout the coming year.

Tania@reviewmags.com

F&B TECHNOLOGY launched to facilitate the connection between food and beverage suppliers of technology, ingredients and packaging across the food and beverage manufacturing sectors for fmcg and foodservice. Copyright 2023

ISSN No. 2744-3566 (ONLINE) - 2744-5895 (PRINT) PUBLISHER Tania Walters GENERAL MANAGER Kieran Mitchell EDITORIAL DIRECTOR Sarah Mitchell EDITOR Caitlan Mitchell EDITORIAL ASSOCIATE Annabel Maasdam ADVERTISING SALES info@reviewmags.com SENIOR DESIGNER Raymund Sarmiento JUNIOR DESIGNER Raymund Santos

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SUPPORTING FAIR PRICES Australian Mangoes CEO Brett Kelly shared that for 2023, the biggest challenges for the mango grower’s industry reflect the challenges facing growers across the ANZ horticulture industries.

he key concerns have been the increase in the cost of production, balancing price versus profit, and sustainability for growers, as this is a key demand and need from consumers and growers alike. Kelly iterated that the challenges of 2023 were likely to follow the industry into 2024. Successful strategies Kelly has observed the industry and its growers leverage to tackle these challenges are underscored by a communal approach, creating collective groups such as co-operatives to gain a position of authority and power to better negotiate for the benefit of growers and to cultivate a closer partnership directly with supermarkets. Much like New Zealand, farming in Australia is the backbone of its heritage and economy; the challenges consumers struggle to overcome are the same challenges farmers and growers struggle with. This is something that consumers have recognised and has led to a heartening level of care and willingness from consumers to pay fair prices for growers’ produce as locality and community with regard to food and ingredient sourcing and support have become increasingly essential values for consumers. “Though consumers are dealing with the ever-increasing cost of living, they do not want to see our farmers go broke as farmer

Brett Kelly

CEO Australian Mangoes

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growers produce the best mangoes in the world. Consumers will support a fair price if it is explained and marketed correctly, which is what we believe all stakeholders will be focused on.” Kelly continued that growers have also continued to adapt and overcome with the help of the best on-farm quality and technological practices. However, he emphasised that there needed to be a better

price and return for all the hard work that goes into harvest and production. “Otherwise, inevitably, the volume will continue to grow, but ownership in the industry will decrease.” Growth opportunities are primarily with domestic and international exports as the world continues to open up more following COVID-19 and demand for high-quality produce grows.

Manufactured in New Zealand & exported Worldwide shop.temprecord.com I sales@temprecord.com I +64 9 274 9825 fbtech.co.nz

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SAVOUR THE SEASON December heralds the arrival of summer, with longer days and warmer nights - it’s the perfect time of the year to enjoy the festivities and savour the seasonal flavours on offer. Whether customers want to prepare a gourmet feast or simply seek wholesome, nutritious options, shelves are brimming with the best Christmas fruit and vegetables.

hoppers and holidaymakers alike will be delighted with the arrival of summer cherries. The popular fruit boasts a sweet and tart taste, and the darker the fruit, the sweeter the flavour. Cherries are cooled immediately after harvesting to maximise freshness and taste. They should be handled with care and stored under refrigeration. Berries take centre stage this month, with blueberries in good supply. Blueberries, with their bright purple-blue hue, are a portable summer fruit that can be eaten on the go and are a good source of fibre, which helps improve digestive health. Strawberries remain popular with shoppers and should be displayed prominently while in season. With more than 20 varieties available, tomatoes offer endless opportunities for summer eating, including BBQs, sandwiches, salads and pizzas. Tomatoes are a good source of Vitamin C, making this a firm favourite with health-conscious shoppers. During the holiday season, asparagus, known for its unique flavours, provides a notable source

of essential vitamins, dietary fibre and potassium. Their bright green stems and distinctive taste make asparagus a nutritional and colourful addition to holiday dishes. Customers need to look at the robust iceberg lettuce for the classic salad. With its dense core and crisp, juicy leaves, the iceberg lettuce provides an ideal base for an array of tasty salad options. Avocado lovers will enjoy this popular fruit’s ripe, buttery delights this season. Avocados provide a good source of dietary fibre, vitamins and minerals, including niacin, potassium and folate, which is good for overall health and well-being. Retailers may prominently display avocados for easy customer inspection and selection, along with any helpful information on nutrition, ripeness and storage tips. The summer fresh fruit and vegetables offer excellent ingredients for traditional or contemporary dishes, bringing people together and strengthening ties to cultural and family traditions. This creates enduring memories for this particular time of the year.

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THE WATCH AND WAIT APPROACH Sally King, Executive Manager of Strawberry Growers New Zealand (SGNZ), said that due to the anticipated shortage of strawberries for the coming summer season, the most pressing concern for the industry was a lack of available labour. Strawberries are 100 percent hand-picked for quality excellence assurances; therefore, the industry is positioned to be highly vulnerable to labour market shifts.

ith an approximated 30 percent fewer strawberry plants and produce for the coming warm weather, the prices of strawberries will be driven up due to their market scarcity. This scarcity contributes to the fact that strawberry plants take a couple of years before they are ready to be planted in commercial beds. The retirements of SGNZ’s larger propagators and poor weather from last season created the perfect cocktail for disease in the elite propagator stock. The labour shortage is another feature setting the stage for a season where strawberries will be in short supply. Despite the challenges, the industry has new propagators starting, so this will not likely be an ongoing issue. King said many of the industry’s prominent growers have supply arrangements with supermarket chains. However, its smaller

Sally King

Executive Manager Strawberry Growers New Zealand (SGNZ)

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growers do a substantial farm gate and farmer market trade. SGNZ invests in research to innovate growing methods and reduce pests and diseases in strawberry crops to support its growers. This ensures consumers across New Zealand receive high-quality strawberries in taste and health. The industry’s susceptibility to weather conditions has also prompted the exploration of innovative solutions, with vertical farming gaining traction as an emerging technology. King pointed out that while it presents unique challenges in managing indoor environments and climate, it offers a unique growing experience compared to traditional methods. Despite higher costs associated with climatecontrolled growing, the advantage lies in a consistent supply of fresh and delicious fruit year-round. King has observed that the industry has adopted a watch-and-wait approach for these new growing methods, particularly with the change influences of climate change over traditional growing methods. “The extent of market adoption remains uncertain,” said King. An exciting innovation in the industry involves new plant protection techniques, such as hot baths or plant saunas for plant stock, aiming to reduce disease before planting. Varied approaches, including tabletop and indoor farming (vertical farming), contribute to diversifying cultivation methods. The SGNZ also supports the industry’s expansion into global markets, such as Vietnam, which has promising potential. Another primary concern for the industry has been the vast amount of additional government compliance. “Not much of the additional impost adds

An exciting innovation in the industry involves new plant protection techniques, such as hot baths or plant saunas for plant stock, aiming to reduce disease before planting. much for the consumer. That’s a worry. SGNZ works hard to advocate for our growers to understand the regulations we must work under.” The reliance on imports for processing is also a concern. There have been some serious health scares from imported fruit. King explained that people don’t realise that very little of the frozen fruit is New Zealand-grown, so substantial food miles and lower quality standards are a risk to all. Many importing countries subsidise strawberry growers, creating a skewed playing field for local strawberry growers, making it harder to compete. This subsidisation allows for imported fresh produce to be sold at lower prices.

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ALIGNING WITH GROWERS Moving into 2024, there are four key issues facing the tomato growing industry: decarbonisation, the rising cost of production, regulation, and biosecurity.

ecarbonisation is driven by insufficient financial support for growers to implement decarbonising methods. Coupled with the rising cost of all inputs involved with production, including energy, fertiliser, and the cost of employment as minimum wages have continued to increase, the tomato growing industry is facing significant challenges in the new year. Tomatoes New Zealand have also identified the implementation of further regulation as another hoop growers are forced to jump through, despite often being nonsensical, as growers adhere to an existing, robust set of regulations regarding compliance in the form of GAP. These regulations are often from central government, regional, and local councils and are typically time-consuming and tone-deaf, ignoring the very body of growers it impacts. For the growing industry, biosecurity is a constant threat as the ramifications of an

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unwanted organism affecting produce have local and international effects. Funded through levies paid by commercial tomato growers, Tomatoes New Zealand fosters projects aligned with and aimed to address the challenges and issues facing its growers. It has a three-year trial into white fly psyllid (Tomato potato psyllid) to the level of beneficial insects required to keep control of these pests. Dinah Cohen, business manager at Tomatoes New Zealand, said the associations also organise workshops to highlight how growers can reduce their energy demands and around alternatives to fossil fuels. It advocates on behalf of growers to policy analysts and works closely with Biosecurity

New Zealand to be prepared for when new pathogens enter New Zealand. Adaptability is essential within the many moving parts of the horticulture industry, a strength of New Zealand growers, coming hand-in-hand with knowledgeability and resilience. Tomatoes are mostly grown through greenhouses in New Zealand, where the climate can be controlled, and the industry is less affected by extreme weather events, which other produce growers may be susceptible to. Tomato growers across the country are developing alternative ways of heating a greenhouse to avoid using fossil fuels, such as converting coal boilers to using wood pellets and exploring geothermal in areas outside of Taupo. These alternative energy sources require input and support from the government and local councils through rules that foster innovation rather than impede the building of new greenhouses in areas near geothermal and wood pellet distribution centres. Vertical farming solutions for tomatoes are limited to lab-based trials in Australia. While this solution is used for a limited number of other produce items, such as microgreens and strawberries, it has yet to touch the tomatogrowing industry in New Zealand. Cohen said the importance of growers to New Zealanders, sharing that most growers have little input into the price of their produce on supermarket shelves. During some years and harvests, the prices on supermarket shelves have not been able to cover the cost of production that growers have input to have their produce available to consumers. “Whether it’s the husband and wife operation growing under a few hundred metres squared of plastic or a multi-hectare operation with hundreds of employees, they all help to ensure fresh produce for Kiwis to buy,” said Cohen.

Insights

SUGAR VS SWEETENERS Food manufacturers increasingly use sweeteners to replicate sugar flavours in popular products without the associated calories. This trend aligns with the growing consumer demand for healthier options.

ncreased awareness of health risks linked to excessive sugar consumption has driven the market for zero and lowcalorie sweeteners. The middle-income earners in developing countries have also adopted sweeteners, reflecting global shifts in consumer dietary preferences. Consumer perceptions of sweeteners have evolved alongside increased health knowledge. Consumers now seek natural sweeteners aligned with clean-label trends, such as monk fruit and stevia. The sweetener market is projected to reach a valuation of US$164.41 billion by 2033, with an estimated CAGR of 3.7 percent from 2023 to 2033. In 2022, the market was anticipated to be US$109.4 billion, and it is expected to reach US$113.77 billion by the end of 2023. The versatility of sweeteners extends beyond

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the food industry, finding applications in personal care, pharmaceuticals, and nutritional supplements. Global governments enforce sugar levies and restrictions, compelling food and beverage manufacturers to use sweeteners to meet regulations and reduce sugar content. However, manufacturers face the challenge of overcoming consumer wariness regarding artificial sweeteners’ safety and potential health risks, necessitating thorough safety evaluations and consumer education initiatives. Differing rules and specifications for sweeteners across nations present compliance and product reformulation challenges for multinational companies. The aging population in China has meant an increase in sweeteners in products targeted at older adults, with a projected CAGR of 2.3

percent over the next decade. In the UK, the high prevalence of diabetes has driven the use of sweeteners as sugar substitutes in products targeted at people with the disease, with a projected CAGR of 4.6 percent over the next decade. The sweetener market is highly fragmented, with various businesses providing solutions to sectors such as pharmaceuticals, food and beverages, and personal care. Major corporations are focusing on launching plant-based natural sweeteners to meet consumer demands for healthier alternatives. Key trends like clean labelling and broad applications are driving the sweetener market. Government initiatives to reduce sugar intake and challenges related to consumer scepticism and diverse regulations also influence market dynamics.

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THE DRIVE FOR POULTRY 2023 posed challenges for many industries. For the Poultry Industry Association and farmers, the increased supply input costs for essentials, such as grain for feeding hens, was a significant challenge. Particularly given that feed is 70 percent of the cost of producing an egg and 65 percent of poultry meat.

xecutive director of the Poultry Industry Association, Michael Brooks, explained that the Ukraine war had a significant influence on grain prices globally, coupled with poor weather in countries such as Argentina has also exacerbated the issue. Although worker shortages are improving, it has still played a significant role in the challenge faced by the industry in 2023, along with the rise of inflation. “The shortage of eggs due to the range of factors which has seen a real shortfall of eggs, with the national flock at least 500,000 hens below what would be optimal, has been problematic for the industry and seen major price rises for eggs,” said Brooks. The duopoly’s decision to ban the sale of colony cage eggs after 2025 and 2026, even though they are lawful, means that 33 percent of all eggs produced in New Zealand will not be available for sale in supermarkets after that date, which will create significant challenges for

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the New Zealand egg market. Brooks continued that removing prophylactic use as an antibiotic, Zinc Bacitracin, means that New Zealand’s poultry meat is now on par with Denmark for being the lowest user of antibiotics in the chicken meat industry globally. “Only one percent of antibiotics of antibiotics used in agriculture in New Zealand is used by the poultry meat industry, which would come as a real surprise to New Zealanders.” Regarding the eggs consumers lean towards, free-range eggs have regularly grown at a CAGR of one percent year-on-year. In 2022, for the first time, free-range and barn eggs became the majority of eggs sold at supermarkets, with 55 to 45 percent sales nationally. Brooks said that these statistics varied across the country depending on socioeconomic factors. “Barn and free range will continue to become the major egg production systems as supermarkets have unilaterally chosen not

Only one percent of antibiotics used in agriculture in New Zealand is used by the poultry meat industry,

to sell colony cage eggs from 2025 to 2026 onwards.” With the cost of living, Brooks anticipates that poultry meat and eggs will be popular among consumers as cost-effective forms of protein in 2024. Changes to welfare standards will also emerge in 2024, as welfare scientists will identify the critical factors for poultry welfare, and the codes will be reviewed in the new year. Brooks said that the export of eggs, chicken meat and livestock, while still small, had potential and growth opportunities for New Zealand. New Zealand’s ability to remain free of the world’s major poultry diseases gives it an advantage, mainly as Highly Pathogenic

Avian influenza, i.e. the bird flu, is a significant threat globally, which has not been present in New Zealand. This advantage means potential export opportunities for New Zealand’s poultry industry to be explored. Moving into the new year, the Poultry Industry Association is working on a sustainability campaign, particularly concerning poultry meat, for its minimal greenhouse gas emissions and low water usage. It is very environmentally friendly. Secondly, it is working towards an independently audited scheme to be New Zealand Egg Quality Assurance (NZEQA) to incorporate food safety, welfare auditing, biosecurity and traceability through egg stamping.

Michael Brooks

Executive Director Poultry Industry Association

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A DECLINING NUMBER OF PASSIONFRUIT GROWERS 2023 posed challenges for many industries. For the Poultry Industry Association and farmers, the increased supply input costs for essentials, such as grain for feeding hens, was a significant challenge. Particularly given that feed is 70 percent of the cost of producing an egg and 65 percent of poultry meat.

“P

assionfruit is a tropical fruit that hasn’t thrived under these conditions,” said Baxter. She continued that they had been lucky that none of Passionfruit New Zealand’s grower’s orchards were affected by the extreme weather events earlier in the year. However, the transport and supply chain disruptions caused by road damage from the extreme weather impacted passionfruit distribution. Coupled with the continual rise of input costs, these have been the most significant challenges for growers everywhere to overcome and manage. Moving forward into 2024, these challenges will remain, with roading repairs scheduled following the heavy rains of 2023 likely to cause further stress for many growers in getting fruit to market. Passionfruit growers’ numbers have declined, as the practice is intensive, and some older growers have now retired. However, these numbers have declined as some growers have

faced disease wreaking havoc in their orchards, causing some to leave the industry altogether. “One of our challenges moving forward as an industry has been looking for solutions for the most prominent diseases. This has been ongoing for the past few years without much success to date. However, we continue to reassess and adapt strategies.” As an industry, there have been continued discussions with marketers on improved ways to present fruit to consumers, with an alternative pricing model also being suggested. Baxter explained that passionfruit is very hands-on with mostly manual processes. There hasn’t been much technological advancement in this area. “I’m sure many growers would welcome an advancement to assist with the time-consuming task of picking up the fruit.” Passionfruit growers are tentatively watching for signs of an improved growing season for 2024 with Baxter adding that there was more space for growers to any interested in growing passionfruit.

Debbie Baxter

President Passionfruit New Zealand

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THE NEED FOR POSITIVE POLICY DECISIONS CEO of New Zealand Apples and Pears, Karen Morrish, said New Zealand grows the best apples and pears worldwide.

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“P

ipfruit is healthy and sustainable, good for people and the planet,” said Morrish. New Zealand Apples and Pears are crucial in promoting and representing the New Zealand apple and pear industry, advocating for growers, packers, and marketers in domestic and export markets. International market access is a crucial focus, involving support for growers in meeting certification standards and exploring new markets. Secondly, the association conducts significant research and development, addressing the changing requirements for over 80 international markets that growers export to, remaining informed and ahead of biosecurity risks and industry effects on climate change.

Morrish explained that the industry’s success relies upon being at the forefront of science and innovation. New Zealand Apples and Pears also offers its support through information, seminars, workshops, and conferences to continuously help its members evolve and maintain a competitive market edge, setting the standard for excellence in global apple and pear growth. Valued at NZ$900 million annually, the sector has a value potential of hitting NZ$2 billion net worth in export, a potential recently hindered by the lasting effects of Cyclone Gabrielle. Despite New Zealand apples and pears growers’ excellence and growth potential, the industry faces enormous changes and

challenges, from extreme weather events devastating crops to increased input costs, regulation, and compliance. Morrish said it has been a tough time in the industry, but it’s rising to the challenge, committing to high standards and leading with sustainability and innovation. Positive policy decisions are essential to create an environment where growers can operate productively, contributing to employment, food security, and export success. While the industry’s fruit continues to experience high domestic and international demand, recognised as the most sustainably grown apples and pears globally, New Zealand grower’s national crop average is approximately down 21 percent due to Cyclone Gabrielle. Replanting requires an amount of time and money. Unaffected fruit from orchards in the Hawkes Bay region and outside has been picked, packed, and distributed. “Only the best fruit makes it to market, whether in New Zealand or internationally.” Despite the setback caused by Cyclone Gabrielle, New Zealand Apples and Pears remains committed to supplying high-quality, sustainably grown fruit, acknowledged globally. The organisation initiated the Smart and Sustainable project, a NZ$15 million, sevenyear government-backed program aimed at reducing agricultural application by 50 percent by 2030 through intelligent technology. Prevar, a joint venture involving New Zealand Apples and Pears, Plant and Food Research, and Apples and Pears Australia, continues to lead global pipfruit innovation,

commercialising varieties like Rockit, Smitten, Sweetie, Lemonade, Dazzle, and Cherish. These new cultivars focus on enhancing taste and texture while improving grower traits, such as tolerance to pests and diseases. Looking ahead to 2024, Morrish anticipates continued efforts by growers to recover and rebuild after extreme weather events. The industry remains dedicated to innovation and growth, consistently working on research and development projects, expanding into new global markets, building its workforce, and engaging with consumers. New Zealand Apples and Pears, governed by a board of elected representatives from grower members, continues to establish itself as a leader in the industry, both nationally and globally.

Karen Morrish

CEO New Zealand Apples and Pears

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TASTE IS PERSONAL

The challenges and opportunities facing Kerry and the flavours manufacturing industry stem from increased consumer interest in health and nutrition. Consumers scrutinise pack labels, demanding transparency in nutritional content.

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erry’s Greg Leader, commercial director, New Zealand and ANZ food service brands lead, and Ronan Moloney, VP of strategy and commercial enablement in the Asia Pacific, Middle East and Africa, have seen a shift toward proactive health choices, with consumers open to fortified food and beverages. Despite this focus on health, taste remains nonnegotiable. “Kerry is well positioned to help manufacturers tackle these challenges, and we continue to invest in local and regional Taste and Nutrition research and development capabilities that enable manufacturers to capitalise on these trends,” said Leader. According to Moloney, the Asian market also reflected trends in sustainability, demand for Instagrammable dishes, and a critical need for affordability, all while there being no compromise on taste and health. More consumers are looking for hyperlocal or microlocal tastes and flavours. It can take time to identify what authentic flavour is. A popular national dish can vary from region to province to city. It can change between restaurants as taste is personal, so a significant challenge to brands is the ability to give consumers authenticity in flavours. Moloney and Leader said that the emphasis on sustainability was accelerating, and many consumers are influenced by sustainability when making food and beverage purchases. “The definition of sustainability is evolving, and consumers are blurring the lines between sustainability and health and nutrition,” said Leader. Regardless of how it gets defined, sustainability is top of mind, with many consumers changing their behaviour to reduce any negative impacts on the planet.

People are also turning more to local products, added Moloney. National pride is growing; with it, the preference is to buy locally produced and sold products. Add to this, consumers expect so much more of everything: from nutrition to sustainability, affordability, taste and experience to more food and beverage options that meet their personal needs. It is a demanding landscape, and the industry needs to be agile and quick to adapt to continue being innovative while giving more excellent value to consumers. “We are also working with customers to tackle the growing issue of food waste with our food protection and preservation solutions in meat and bakery products, maintaining great quality, delivering an extended shelf life of products, and enhancing food safety while not compromising on taste and nutrition, “ said Moloney. Leader added these technologies include fermentation, plant extracts, and buffered vinegar, and Kerry offers specialist technical support to help customers solve their food waste challenges. Among New Zealand consumers, Leader shared that fresh and authentic food is increasingly important. Single-origin extracts that enable provenance claims are also becoming increasingly popular with consumers. Moving into 2024, Kerry has invested in Taste capabilities within ANZ and the Asia Pacific region to service its customers where they do business, developing locally relevant savoury, dairy and sweet taste solutions to bring

Ronan Moloney

VP of Strategy and Commercial Enablement Kerry’s

consistently delicious, quality beverages, meat and food innovations to market. Kerry’s broad range of technologies is focused on authentic, natural extracts that are sustainably harvested and processed. For example, its Simply Nature range delivers the authentic taste of cocoa, vanilla, citrus, coffee, and botanicals as intended by nature. “Our Tastesense solutions use plant-derived ingredients with high-performing flavour modulation, mouthfeel and masking properties to significantly reduce sugar and salt while still delivering great taste,” said Leader. Other critical focus areas include nutritional technologies that deliver on the various consumer need states, such as women’s and infants’ health, digestion, cognition immunity, and joint support.

Greg Leader

Commercial Director Kerry’s

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HIRING VS. BUYING Before I delve into the comparative benefits of hire and rental versus forklift ownership, let’s quickly talk about rental/hire and lease as this can be a bit confusing.

hey are very similar in the fact that they provide you with a forklift of your choice or the choice available at the time. Both have a set start and finish date, an agreed regular monthly cost, and both are not on the balance sheet – meaning you’re not dealing with depreciation liability or a hole in your business’s capital expenditure. They do, however, have slight differences. A lease, whether finance or operating lease, can be optioned as fully maintained or supply-only dependant on the leasing company. Leases also are, typically, a multi-supplier arrangement that involves the forklift supplier and the finance/lease writing supplier – so, more people to deal with. A lease typically is for a multi-year period and at the end of the lease, there is an option to upgrade to the latest version of the forklift or purchase outright with either a balloon payment or cash settlement. Hire or rental (both mean the same regarding plant and equipment) contracts are a “right to use” only. There is no offered or potential ownership of the forklift. You hire a forklift to use it for a period of time and then hand it back. The other difference between a lease and hire is that a lease is for a set minimum period whereas for hire, there is no penalty for returning the equipment at any time. So, why hire – not buy? Here are six reasons why hiring a forklift could be the best option for your business. 1.

No capital outlay: Instead, you can use capital to spend on your business’s core reason for being. Forklift operations are probably not your core reason to exist. It’s an operating expense of the business, so why not have those operating costs all sitting in the same area of your P&L.

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Free maintenance: Hire rates include all servicing and normal wear and tear repairs. You only have to account for the hirer’s damage. This is easily controllable by you, via exceptional training and driving your operators for excellence. Latest equipment: A forklift doesn’t ever seem to die and if you own one, you will more than likely run it well into its second or third life. Hire means you get the latest model machines and when the hire company has ROI, they typically will update it for you. Right gear for the right task: If circumstances change and you need a different forklift type or requirement, you can hand back the existing one and get a fit-for-purpose machine. Sustainability: The operational life of a forklift is exceptionally long. They just don’t die! However, your needs may change in the business, so the forklift may need changing well before it’s at its end of life. Hire will ensure the forklift continues to provide value to someone else with the need. In other words: one forklift and one owner for multiple customers.

Lastly, and possibly the most important, Safety: When you hire, the equipment will meet all the required standards of safety as the hire company is an upstream duty holder with you. They have obligations and want to ensure everyone is safe whilst using their equipment. Rental/Hire and lease as this can be a bit confusing. They are very similar in the fact that they provide.

Rodney Grant

Chief Executive NZ Forklift Industry Association

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MOVING WITH SUSTAINABILITY VALUES The processing and packaging industry is essential to the food and beverage industry. Michael Moran, CEO of the APPMA (Australian Packaging and Processing Machinery Association), said that, like many other sectors, the APPMA and its members have faced many challenges with supply chain delays, rising interest rates, and the increasing costs of resources and materials.

he key challenge, however, has been the availability of skilled resources, coupled with the education and introduction of new next-generation industry entrants with technical skills that can be harnessed and developed by the industry. At the forefront of the industry’s move into 2024 is the ongoing transition to sustainability through changing equipment, production lines, and distribution to support new sustainable packaging designs and materials. Hand in hand with this includes support programmes to reduce food waste. “There is no silver bullet as we strive to meet sustainability targets, so the industry must continue to pivot and adapt to support the programmes,” said Moran. The innovations and developments

implemented to cater to these challenges will be displayed at APPEX 2024, with over 300 leading processing and packaging machinery and equipment suppliers showcasing their products. While the sustainability focus is not unique to Australia, it has leading companies developing and manufacturing innovative products that can attend major international exhibitions to showcase these innovative solutions and establish global relationships supporting this Australian industry. Moran continued that consumer behaviour greatly influences food and beverage processing companies, particularly with sustainable packaging, recycling, and food waste. “It is up to those organisations and the broader packaging and processing industry to get the balance right while educating consumers

about reducing food waste.” As the industry evolves, so has technology, with digital innovation, robotics, and the progressive introduction of AI all contributing to the ongoing development and transformation of the packaging and processing industry. Moran said this would continue to grow and elevate opportunities into 2024 and beyond. One area where Moran anticipates demand to grow domestically and internationally is the demand for quality food and beverages grown and processed in a safe environment. This benefits and is a strength for Australia and New Zealand, recognised for and a preferred supplier to trust for these demands. “The continued evolution and development of our industry as a world leader in production, processing and packaging will provide opportunities for ongoing success.”

Michael Moran CEO APPMA

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Column

CHANGING COLLECTION PRACTICES OF GLASS

Dominic Salmon

Scheme Manager Glass Packaging Forum

The Glass Packaging Forum (GPF) operates the country’s only voluntary product stewardship scheme for glass bottles and jars, where it primarily ensures that as much waste container glass (bottles and jars) is diverted from landfills as possible.

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he GPF member businesses contribute levies to enhance the sustainability of their glass packaging through initiatives supporting improved collection systems, infrastructure, logistics, and reuse programs. In the past year, the GPF has faced reoccurring challenges as well as some specific to 2023, such as the impact of Cyclone Gabrielle on glass transportation. The GPF’s Scheme Manager, Dominic Salmon, said they stepped in with a grant to help make this more viable. “Cyclone Gabrielle highlighted the need for sufficient storage when logistics are disrupted.

The GPF has helped enable future-proofing through grants to improve collections, storage, and transport around Aotearoa,” Salmon said. A recurring challenge is data collection, Salmon said. As businesses are not required to report throughout their supply chain, the data collected is sparse and often disparate, meaning that progress and data often lack synergy. Contamination of the glass stream and loss from co-mingled collection systems (everything in one bin) continues to be a leading challenge to improving New Zealand’s glass recovery and recycling rates. Salmon explained that co-mingled systems are how just under half of New Zealanders are serviced

by kerbside recycling collections. “This results in higher contamination levels and loss in sorting compared to collecting glass separately.” A key area where glass packaging sustainability could be improved is its recycling collection. Salmon emphasised that separating glass would increase recycling rates and reduce carbon emissions as furnaces would run at lower temperatures when using recycled material. He continued that not all glass is ‘created equal’. The carbon footprint and recycled content of glass can vary, with imported glass sometimes only containing 16 percent recycled content (all from pre-consumer material), while others are higher. “It’s important for all those using imported glass to know how to assess its sustainability.” Another challenge revolves around the general uncertainty around proposed government regulation. This directly affects how glass is collected and impacts recycling operators’ ability to have confidence in decisions around infrastructure investment. However, Salmon said it had been encouraging to see councils continue moving to glass-separate collections, which is the industry’s best practice. “Many of our members have taken steps to become more sustainable by introducing targets for recycled content in the glass

packaging they use and measuring the carbon impact of their packaging.” The most significant carbon impact from container glass is at the manufacturing stage. “Globally, glass producers want to decarbonise through furnace fuels and systems changes. For example, in Europe, Absolut Vodka partnered with Ardagh Group to move to a partly hydrogen-powered glass furnace – the first global spirits brand to do so.” The GPF and its members are closely watching this area of advancement, which is being driven in Europe, to see how it can be applied to products here in New Zealand. “Much has been achieved around lightweighting of bottles, but there is still work in this area which can help reduce the carbon footprint of glass.” Also driving glass packaging innovation is a segment of consumers who increasingly seek reuse and refill options as they become more aware of sustainability issues. As a result, more businesses are pivoting as they work out how they can incorporate reuse and refill with their logistics systems. For example, reusable coffee cup-turnedtechnology company Again Again is catering to this demand through its digital platform, where it makes beer refills easier for consumers and retailers. The project has support from some GPF members, who are taking part in the pilot.

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Supplier A-Z

26 I 2024 F+B TECH Buyer’s Guide

Innovate with Edge. Global Strength. Local Action.

Put to work our technical ingenuity and industryleading portfolio to create futureforward nutrition solutions with flavours, colours, specialty ingredients and more. We bring more than a century of global expertise to Australia & New Zealand.

Your Edge. Our Expertise. Let’s create. adm.com/ADM-Nutrition-ANZ

Supplier A-Z

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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

For more information call 03 216 1172 or visist www.conceptsolutions.co.nz

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.

Ph: +64(9) 443 6301 Email: info@vacpack.co.nz www.vacpack.co.nz 4/3 Emirali Road, Silverdale, Auckland

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Supplier A-Z

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.

PH: 0800 500 387

• 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

WWW.DTS.CO.NZ

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

30 I 2024 F+B TECH Buyer’s Guide

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.

Contact 09 579 1990 sales@eurotec.co.nz or visit www.eurotec.co.nz or www.testo.nz

FREE TRIAL KIT

Easi Recycling NZ

info@easirecycling.co.nz www.easirecycling.co.nz Freephone: 0800 342 3177

Supplier A-Z

Large Bag Metal Detector

Checkweigher

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

Gravity Metal Detector

LEARN MORE ABOUT OUR EQUIPMENT ONLINE

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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.

EXBERRY.COM

GROWING COLORS

Supplier A-Z Photo credit: FreePik

Analytical chemistry, nutritional analysis, microbiology testing, shelf-life testing, preservatives, additives & more.

Gribbles Scientific providing tailored solutions for all your food, environmental and product testing needs.

Talk to us today. 0800 474 225

www.gribblesscientific.co.nz

gs foods

we add value to honey Honey & Fruit Drying Specialists

And there is more... We press our honey powder into lozenges, pack the powder and honey crystals into foil tubes and make beautiful private label products.

Our Core purpose is to create new food products, through technology, that makes a difference. Our honey powder is bulk supplied and is used in wet and dry food systems, confectionary and health bars, powdered soups, sauces, gravies, custards, cosmetics, pet food, milk products, an alternative to sugar and dry bakery premixes.

Phone: +64 3 574 2500 Email: sales@gsfoods.nz Web: www.gsfoods.nz

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MANAGING ENERGY EFFICIENTLY

HRS Heat Exchangers operates at the forefront of thermal technology, offering innovative and effective heat transfer products worldwide, focusing on managing energy efﬁciently. Pasteurisation Sterilisation Aseptic Filling Direct Steam Injection Evaporation CIP Kitchens Process Skids Juice Crushing and Remelting

HRS Heat Exchangers

info@anz.hrs-he.com

NZ +64 9889 6045

AU +613 9489 1866

www.hrs-heatexchangers.com/an

Supplier A-Z

CMY

36 I 2024 F+B TECH Buyer’s Guide

Evolving your business for the sustainable future OUR SERVICES INCLUDE: • Sustainability Strategy • Sustainability Reporting • Communicating Sustainability • Stakeholder Engagement • Part-Time Sustainability Team

• Emissions Mapping & Reductions • B Corp • Talks & Presentations • Going Circular • Sustainable Procurement

Businesses we’ve worked with:

www.gowellconsulting.co.nz

027 777 3391

hello@gowellconsulting.co.nz

Supplier A-Z

Get the right measurement technology With 35+ years in process measurement applications we can help you apply the correct technology for all measurement solutions.

Instrumentation

Gas Detection

T: 09 526 0096 I www.instrumatics.co.nz

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Supplier A-Z

Trusted by brands across New Zealand 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

Specialised solutions for in-house food testing P 09 259 4062

E nzms@nzms.co.nz

W www.nzms.co.nz

Processing Solutions for Proteins Since 1987. 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 provides solutions to suit all phases of the production process.

Talk to us today, info@scanztech.com or 09-520 2544. www.scanztech.com

40 I 2024 F+B TECH Buyer’s Guide

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

To find out more about our industrial solutions contact us NZ 0800 638 536 queenprofessional.co.nz

Supplier A-Z

Give your products the X factor with our specialty ingredients. 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

Phone: 09 444 1676 Email: sales@sherratt.co.nz www.sherratt.co.nz

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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

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.

+64 9 307 3555 P sales@urgent.co.nz E

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