featured in this issue - NZIFST - The New Zealand Institute of Food ...

April/May 2011
NZ’s Authority on Food Technology, Research and Manufacturing
FEATURED IN THIS ISSUE:
New Glass Furnace at O-I
Overview: Packaging for Liquids
Conference Reports:
Food Structure Workshop – Riddet Institute
2011 NZ/Oz Sensory Symposium
100 years of Home Science at Otago
The official Journal of The New zealand institute of food science and technology inc.

EDITORIALS
From the Editor
On the Earth’s power
Our Earth is a bounteous planet supporting an environment which gives life: its right and
proper role in the psyche of mankind. Events in Christchurch and Japan in the last month
or so, have forcibly reminded us that the earth is also a vast rock, floating in space, which
has absolutely no regard for the safety of its population, and continues its evolutionary path
regardless – as has happened for millenia.
Historians, geologists and geographers tell us that similar events in varying degrees have
been happening since our ‘rock’ became a world and the evidence of survival and rebuilding
shows us that our species is amazingly powerful in its own way. Our evolutionary path has
given us the strength and will to go on, as we can see happening here and in Japan. It may
seem trite to say this, but I am proud to see the community of Christchurch picking itself up
and starting the journey back to normal, whatever that may be.
Quality information
Having decried the amount of poor information about food published in general media, it Anne Scott
is worth mentioning that the Science Media Centre (SMC), ably run by Peter Griffin and his
team, does an excellent job of ensuring that no journalist can say that good science information is not available. Whenever a
story breaks (and often before) the SMC team gather expert comment and distribute it to subscribers by email, and maintain
a website which contains a valuable resource for journalists. SMC also run regular online media briefings.
The SMC (NZ) is an independent centre established by the Royal Society of New Zealand with funding from the Ministry of
Research, Science and Technology
It’s worth a look, www.sciencemediacentre.co.nz
Anne Scott, MNZIFST, Publisher and Editor
From the President
Two messages this month
Just as Canterbury is strong in sport, the Canterbury branch of the Institute is strong too.
First established in 1968, the branch has been home to several conferences and has a very
active life. I thought about this when I visited some Canterbury branch members at their
places of work just a week ago. You can read about these visits on page 12 of this issue.
What occurred to me is this. The Canterbury food processing industry is pretty well OK and
employs a lot of people whose homes, belongings and friends are not OK. The Canterbury
food industry is contributing wages and salaries to its employees; more than a hundred of
whom are our members. While we can personally do our part by making donations to the
Red Cross etc, we can do a lot more by buying products and services from Christchurch. As
consumers we can choose to buy Airborne Honey or a Cookietime One Square Meal. As
industrial customers we have much more spending power and can choose to give the red
and blacks have a chance at supplying our companies.
Conference
Our annual conference is a great event. If you have never been, talk to someone who has.
This year it is being held at the purpose-built Events Centre in Rotorua.
Ask your boss if you can go. The programme, which is on the website, is shaping up really well and so to is the Food Trade
Exhibition. Over 40 providers of specialist products and services will be exhibiting.
Talk to your boss and use these three good reasons why he or she should send you. (Busy bosses don’t need any more than
three good reasons).
1.
2.
3.
Easily meet potential suppliers, customers and experts in your field. In other words, extend your network.
Learn about recent developments and trends in your industry.
Bring back new knowledge and ideas to your company.
(And there is an excellent social programme too …)
Dave Pooch, President NZIFST, FNZIFST
Dave Pooch
Food New Zealand

Contacts
Executive Manager, Rosemary Hancock
P O Box 5574, Terrace End,
Palmerston North 4441, New Zealand
Phone: 06 356 1686 or 021 217 8298
Fax: 06 356 1687
Email: rosemary@nzifst.org.nz
Website: www.nzifst.org.nz
Meat Industry Association of New Zealand
Tim Ritchie, Chief Executive
PO Box 345, Wellington
Phone: 04 473 6465
Fax: 04 473 1731
Next editorial and advertising
deadline: 20th May, 2011
Features for June 2011
NZIFST Conference Exhibitor preview
NZIFST Conference Handbook – Centre
pullout
Cover picture: Bottles fresh out of the
moulds on O-I’s new bottle manufacturing
line. Story starts pg 20.
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NZ’s Authority on Food Technology, Research and Manufacturing
April/May 2011| Volume 11, No.2 ISSN 1175 – 4621
Contents
2 Editorials
4 In-Brief
12 Christchurch calling
15 Overview: Liquid Packaging
18 Oils & Fats News
Laurence Eyres, FNZIFST
19 Riddet News
20 New glass furnace at O-I, Auckland
Anne Scott, MNZIFST
22 Conference report: 100 years of Home Science at Otago
Indrawati Oey, MNZIFST, University of Otago
24 Collaboration with China on new ways to control pathogens in foods
Andrew Hudson, MNZIFST, ESR
26 From the F-Files: – new gums from nature
28 Conference report: Food structure workshop – Riddet Institute
Ofir Benjamin, PhD student, University of Otago
29 NZIFST News including:
News from Council
New members
Conference 2011
Branch activities
Careers
36 MIA News
Ali Spencer, MIA
40 NZIFST PDP Labelling Workshop
Cathy McArdle, FNZIFST
41 5th Annual NZ/Australia Consumer Science and Sensory Symposium
Hester Cooper, FNZIFST
42 Events and Conference Diary
David Everett, FNZIFST
Publisher and Managing Editor
Anne Scott, Peppermint Press Limited
anne@peppermintpress.co.nz
Director and Writer
Dave Pooch, Peppermint Press Limited
dave@peppermintpress.co.nz
NZIFST Publications Committee
David Everett, Chair, Anne Scott, Lee Huffman,
Owen McCarthy, Tom Robertson, Marie Wong,
Rosemary Hancock, Sophie Lindsay, Namalie
Jayasinha, Shayne Nam.
Published by Peppermint Press Limited
Printed by MHP Design and Print, Auckland
Food NZ ABC Audited Circulation 2588 June 2010
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information retrieval systems, or otherwise) without
the written permission of Peppermint Press. The views
expressed in this journal are those of the writers and do
not necessarily represent the view of the Publisher, the
Scientific Review Board, NZIFST or MIA.
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Regular Contributors
Laurence Eyres, Ali Spencer, Laurie Melton,
Owen McCarthy, Dave Pooch, David Everett,
Jenny Dee and Cathy McArdle
ENDORSED BY THE MEAT INDUSTRY ASSOCIATION OF NEW ZEALAND
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April/May 2011

In-Brief
In-Brief
New appointment at Riddet
Fonterra and the Riddet Institute have established a new Massey
University Fonterra Chair in Food Material Science.
Dr Peter Munro FRSNZ, FNZIFST, a 17-year veteran at the
Fonterra Research Centre (and its predecessor the New Zealand
Dairy Research Institute), is the
first appointment to the new
Chair. This appointment heralds
Dr Munro’s return to the university
world. He was previously a
Massey University Professor of
Food Engineering and head of
department.
During his career he has led
research teams which have developed
a range of milk protein
concentrates, alternate-make
cheeses and other novel ingredients.
He will be based at the
Riddet Institute headquarters at
Massey University, Palmerston
North and will lead a research team of post-doctoral fellows
and doctoral researchers based in various partner organisations
of the Riddet Institute and its collaborators.
The Chair has been funded by Fonterra as part of the seven
year, $73 million post-farmgate Primary Growth Partnership
(PGP) announced in August last year which sees Fonterra join
forces with the Government, DairyNZ and other industry players
in a $170 million research programme set to drive new value
in the dairy industry.
Professor Munro takes up the new position in May this year.
New GM at George Weston Foods
George Weston Foods has appointed
Greg Coffey to the role
of General Manager of the Baking
Division in New Zealand.
Greg is responsible for overseeing
the manufacturing, distribution,
marketing and sales of
some of New Zealand’s favourite
brands of bread including
Tip Top, Ploughmans, Bürgen,
Bazaar Breads of the World,
Golden Crumpets and Big Ben
Pies as well as developing business
strategy.
Professor Peter Munro
Greg Coffey, new GM at
George Weston Foods
“In a well established market
such as New Zealand, we need
to create value through innovation and offering consumers
something different. This will be a focus across all our brands.”
Prior to taking the general manager role, Greg was Finance Director
of George Weston Foods Baking Division in Australia and
New Zealand for two years.
He also spent 12 years with global alcoholic beverages company,
Diageo, in a variety of roles including corporate strategy
and finance, working around the world.
Realcold Milmech rebrands as
Milmeq
As of Monday
4th April
2011, Realcold
Milmech
will become
Milmeq.
Milmeq incorporates the businesses formerly known as
Realcold Milmech, Realcold Industrial, Realcold Mechanical
and Realcold Millers Mechanical.
The company’s combined expertise now includes
• Primary food processing systems
• Materials handling systems
• Chilling and freezing systems
When the company began trading in New Zealand in 1952
it was known as Refrigeration Engineering and experienced
rapid growth, working with meat and dairy processors with
chilling, freezing and cold storage systems. Refrigeration
Engineering later became known as The Realcold Group
of Companies which also incorporated wholesaling operations
for refrigeration and air conditioning components.
The commercial components wholesale operations located
in both New Zealand and Australia have merged and are
now named as Realcold. Milmeq and Realcold are now two
separate entities.
For Milmeq, the name and look has changed, but all the
staff and expertise that develop, design and deliver highly
complex processing systems remain the same.
Speaking of the renaming of the company, Tony Johnson,
general manager business development and marketing says,
“Beyond our home markets of New Zealand and Australia,
our systems have found markets in the dairy industry in
the USA and Japan, the poultry industry in Mexico, sheep
processing in Chile and cold storage and low temperature
materials handling systems in Ireland and Holland.”
“We will continue to develop and support our home markets
as well as increase our overseas installations and adoption
of Milmeq technologies.”
The new Milmeq website at www.milmeq.com went live
4th April.
AsureQuality launches Global
Proficiency
AsureQuality has merged its Proficiency business unit with
LabChek (Proficiency Services Ltd) to form a new company,
Global Proficiency, supplying both the domestic and the international
market with a world-class proficiency capability.
Goals of the merger are to create added benefits for customers,
and to strengthen the company’s position as a world leader in
Proficiency Testing (PT) services. The merger will benefit existing
and new customers through improved accuracy of PT assessments,
and will ensure specialist competencies within each
Food New Zealand

programme are further enhanced.
Tony Egan, CEO for AsureQuality, said the synergies between
the two businesses are significant and that the decision to merge
them was largely driven by opportunities for further growth in
international markets.
“Global Proficiency will now have the combined expertise
and data of two highly respected independent proficiency
testing companies, capable of offering specialist proficiency
programmes to the rest of the world. Both AsureQuality and
LabChek have technically supported the New Zealand Laboratory
market with leading PT Schemes and reference materials,
and can now collectively work to compete for and grow work
in the global arena.”
Joanne Bedford, Manager/Director – Operations for LabChek,
and now a director of Global Proficiency, believes the service
the new company will offer will significantly benefit existing
clients.
“Our ability to compete internationally will largely depend on
our reputation for supplying the domestic market to a worldclass
standard. Both AsureQuality and LabChek have proven
their commitment to the New Zealand market and together can
confidently take Global Proficiency to the rest of the world.”
AsureQuality believes the merger offers
• Broadening of technical and specialist capabilities
• Gains from economies of scope and scale and geographical
coverage
• More capacity to compete globally in the competitive
Proficiency Testing market
• More effective use of all resources, including co-ordination
of skills and technology to provide a new centre of
excellence
Calling all ice cream
manufacturers
Entries are sought for the 2011 Ice Cream Awards
Closing date for entries is Monday, 18th April 2011.
Entry Forms and Rules are available from: New Zealand Ice
Cream Manufacturers’ Assn (Inc), Email: info@nzicecream.
org.nz, www.nzicecream.org.nz
The Ice Cream Awards were instituted in 1997 with the objective
of raising ice cream standards and promoting the
quality of New Zealand ice cream. This year’s results will
be announced at the Annual Conference in Queenstown on
Thursday, 26th May 2011.
This year, in recognition of the growth in small boutique ice
cream and gelato manufacturers, there will be a Supreme
Award for Large Manufacturers and a Supreme Award for
Boutique Manufacturers. A Boutique manufacturer must
produce less than 500,000 litres per annum.
Kay McMath, who has been judging the Ice Cream Awards
since 2002, is the Chief Judge and judging will take place at
Massey University in Albany at the beginning of May. The
Association acknowledges the support of Massey University
for the use of their facilities. Historical information on the
New Zealand Ice Cream Awards for the years 2000 through
to 2010 is also available on the Association’s website.
In-Brief
Packaging Council of New Zealand Calls for Entries
The Packaging Council of New Zealand is calling for entries for
the 2011 Environmental Packaging Awards which recognise the
outstanding efforts New Zealand is making towards sustainable
packaging.
Executive Director of the Packaging Council, Paul Curtis says,
“The number of categories has been revised this year to ensure
each award is more focused on the different stages of sustainable
packaging, from design right through the supply chain to
the end product and further on to packaging education programmes.
“These awards are an excellent opportunity for an organisation
to receive recognition for working towards a more sustainable
environment and we’re looking forward to seeing many more
organisations getting involved.”
Winners of past Awards have included captains of industry
through to small enterprises and community groups.
Entries close on 31st May, 2011. All entries will be judged by an
independent panel of experts.
A gala evening and awards ceremony will be held at Auckland’s
Hilton Hotel on the 2nd September.
For more information on the awards visit www.packaging.org.
nz
April/May 2011

In-Brief
Glenhaven Aquaculture Centre
opens
A multi million dollar investment in aquaculture research and
technology was recently opened by Fisheries and Aquaculture
Minister Phil Heatley.
Funded jointly by the Cawthron Institute and the Ministry of
Economic Development, the Glenhaven Aquaculture Centre
provides a shared facility for research, education and learning
which will be used by Cawthron Institute researchers, industry,
and the Nelson Marlborough Institute of Technology for its
aquaculture diploma programme.
It includes 1200 square metres of research and development
space; including wet and dry laboratories, offices, educational
spaces and workshops to support aquaculture research and
commercialisation activities.
In opening the new facility, the Minister said Government was
pleased to have been able to support the extension and development
of a facility that will promote considerable national
economic benefits.
“The expansion of the Glenhaven Aquaculture Centre illustrates
how well Cawthron combines scientific research with support
to industry.”
Cawthron chief executive, Gillian Wratt says the Aquaculture
Centre is not just an extension of Cawthron’s research and development
capability; it is also a very real expression of its continued
commitment to the sector, to Nelson, and to supporting
sustainable growth of the New Zealand economy.
“We now have a world-class aquaculture research and technology
facility that will facilitate the taking of a product or technique
Fisheries and Aquaculture Minister Phil Heatley,
assisted by Dr Zoe Hilton of Cawthron, formally opens
the Glenhaven Aquaculture Centre while Cawthron CEO
Gillian Wratt looks on
from research through to pilot scale commercial production on
one site.”
It is the first new building at the Glen in more than a decade.
Cawthron has contributed research and development expertise
to the aquaculture sector on the site since 1991. The opening of
this building is an important milestone in the history of the Institute,
which this year also celebrates its ninetieth anniversary.
Technology Development Grants
available
The 2011 investment round for the Technology Development
Grants has begun. Around $48.3m over three years is
available for investments in R&D-intensive businesses.
Technology Development Grants will support firms that already
have a good track record in R&D and which spend a
significant proportion of their revenue on research, that is,
firms with high R&D intensity.
The Grant reimburses 20% of eligible R&D expenditure on
a business’s R&D programme, up to $2.4 million (excluding
GST) a year.
Businesses that are considering submitting a proposal for
the Grant will have to meet the following eligibility criteria:
• must have an average annual R&D intensity (eligible
R&D expenditure divided by revenue) of at least five
per cent (5%) over the past three years
• must have average annual operating revenues of at
least $3m over the past three years
• must be a person or entity that is ‘in business’ and
resident in New Zealand, must not be an entity
established under the Education Act 1989, Crown
Research Institutes Act 1992, Local Government Act
2002 or the New Zealand Public Health and Disability
Act 2000, or be or an entity that is 50% or more owned
by one or more of those types of entities.
Contrary to last year, there will not be a requirement to
submit an accountant’s certificate validating the R&D intensity
percentage with your application.
Businesses that are successful in their application may be
required to provide a certificate as a pre-contract condition.
Before you can apply, you are required to register your
interest with us first. To do this, or for more information
please go to www.msi.govt.nz/technz/TDG.
photo Nelson Mail
Food New Zealand

Review of R&D
support to the
high-tech sector
In-Brief
Clean label technology from Zymus
Over the last decade there has been an
increasing demand for food and beverage
products that contain no additives and/
or no preservatives. The proposition of a
“Clean Label” is a move by food and beverage
manufacturers to create food and beverage
products that are simpler and more
understandable to consumers.
In February 2011, FSANZ reclassified Velcorin,
a technology developed by the
specialty chemicals group LANXESS, as a
processing aid which means that it now
doesn’t need to be listed on the label. This
decision is in line with regulatory compliances
for major beverage markets like the
USA and Germany, where Velcorin is also
registered as a processing aid.
The FSANZ reclassification of Velcorin from
a food additive to a processing aid, gives
the beverage producer the opportunity to
replace traditionally used preservatives with
Velcorin, and allowing the creation of a
“Clean Label”.
Velcorin is not present in the consumed
beverage and is therefore not considered
a classical preservative anymore. After addition
to the beverage, Velcorin rapidly
breaks down into negligible amounts of
methanol and carbon dioxide, naturally
occurring compounds in many beverages
such as fruit and vegetable juices. Consequently,
Velcorin has no effects on the
taste, smell or colour of the beverage.
With Velcorin cold fill technology, the
beverage is, depending on the formulation,
blended and flash pasteurised, then
filled at ambient temperature with Velcorin
added into the filling line. This may lead
to cost savings from heat recovery and use
of lighter weight packaging. Furthermore;
given that the beverage is exposed to heat
for a very short period the vitamin content
and aroma of the beverage is much less
affected. Velcorin is highly effective against
harmful microorganisms, even at low dosages.
For more information you are invited to
contact Zymus International Ltd.
A review of how R&D can
better support New Zealand’s
high value manufacturing and
services sector, including hightech
and related services is in
progress.
The review, conducted by
Ministry of Science and Innovation
(MSI), will focus on access
to, and uptake of, R&D by the
sector. It is part of the wider
package of Government actions
to increase businesses’ R&D
uptake.
The review recommendations,
expected in April 2011, will
help inform the development
of any future policy initiatives
relating to business R&D,
commercialisation, technology
and knowledge transfer, and
the role research organisations
play in these areas. An independent
panel will conduct the
review and report to a Steering
Committee comprised of MSI,
Ministry of Economic Development
and New Zealand Trade
and Enterprise representatives.
The review panel includes
Professor John Raine (Chair),
Professor Mina Teicher and Phil
O’Reilly.
The Terms of Reference for the
independent review panel can
be read at www.msi.govt.nz
For enquiries relating to
the review, please contact
R&Dreview@msi.govt.nz.
April/May 2011

In-Brief
Who’s gone where
Food NZ helps you keep in touch with your peers – and
keeps tabs on them too – with a regular listing of NZIFST
members who have changed jobs, left the country, or
come home to enjoy life in Godzone again.
So here, in no particular order, is the latest on who’s
where.
NB, if you want to contact any of these people, you can
find their emails in the members’ section of the NZIFST
website (password required). If you want to be included,
email pamela@nzifst.org.nz
Shelley Banham – Just letting you all know that I am leaving
my product development role at Hubbards and have
started working as a senior technologist at Griffins Foods in
Papakura.
Shaun La Franco emailed that he was sad to be leaving
Zymus.
“I first joined Zymus as Technical Manager in 2009 and since
then have thoroughly enjoyed working there. I would like to
take the opportunity to thank Maria and the rest of the staff
for making my time at Zymus an enjoyable one.”
Shaun has decided to train to be a Winemaker and plans to
keep in touch, maintaining an involvement with the food
and beverage industry, and of course, NZIFST.
Marites Perida has left Speirs Nutritionals Partners LP
in Marton and is now working as a food technologist for
Hansells Food Group Ltd in Auckland.
David Bayliss has returned from 5 months in Bangkok and
is now establishing himself as a consultant to the food industry,
specialising in projects and systems to develop and
ensure the quality of FMCG products.
We have received an email from Valerie Wong which says
“I have finished working as food technologist at George Weston
Foods (NZ) Ltd – Baking Division, and am now quality
assurance manager at Hawkins Watts Ltd.”
Grace Ling has moved from her position as food technologist
at CookieTime in Christchurch to technologist/food
service at the Tatua Co-operative Dairy Company Ltd in Morrinsville.
Women in Science
Entrepreneurship Award
Women scientists with a business idea now have the opportunity
to start their own company to commercialise it.
The Association for Women in the Sciences together with Pacific
Channel, a venture development and investment company specialising
in clean-technology and life-sciences, has launched the
Women in Science Entrepreneurship Award. The winner of the
Award will receive $50,000 worth of incubation time at Pacific
Channel, including access to an advisory board with experience
in science commercialisation.
The aim of the award is to encourage the involvement of more
women in science entrepreneurship and venture creation in
New Zealand, says Mitali Purohit, Associate at Pacific Channel.
“New Zealand needs a world class innovation ecosystem to
capitalise on our strengths in areas such as agriculture and in
scientific research, and women are currently under-represented
in the upper levels of commercial science,” says Ms Purohit.
“We hope this competition will allow women involved in scientific
endeavours to think about their research and the potential
opportunities for commercialisation for their and New Zealand’s
enrichment.”
A panel of judges – including Dr Jilly Evans, co-founder of Amira
Pharmaceuticals and 2010 World Class New Zealand Biotechnology
category winner, Sarah Gibbs, co-founder of Trilogy, and
Mitali Purohit from Pacific Channel – will choose the winning
entry that demonstrates the greatest social and financial impact.
Ideas must be presented by individual women or groups with a
female majority. Entry to the competition closes on 30 June, and
the winner will be announced at the Association for Women in
the Sciences (AWIS) conference on 28-29 July.
More information on the competition, as well as the official
entry form, can be found on the Pacific Channel website www.
pacificchannel.com or on the AWIS website www.awis.org.nz.
Largest tomato crop for some
years
Wattie’s in Hastings has started processing this year’s tomato
crop, and with over 40,000 tonnes expected to be
harvested it will be the largest crop for several years.
North Island Agricultural Manager Ivan Angland says so
far the crop has benefited from an excellent growing
season.
“Tomatoes are the company’s single biggest crop, used
in more than 200 product lines ranging from tomato
sauce and baked beans to pesto style and Indian tomatoes.
“Wattie’s tomatoes are normally in the first stage of
processing within two hours of being harvested.”
The tomatoes are a proprietary variety which has been
bred for disease resistance, peel-ability, fruit quality
and yield. The crop is grown on 450 hectares across
Hawke’s Bay.
Food New Zealand

ProTeCT
Your brAnd
Choose Independent
Quality Assurance
Services You Can Trust
Pall’s new GeneDisc, an easy-to-use disposable device preloaded
with reagents necessary for the PCR reaction
Detection of non-O157 STEC in meat
Pall Corporation’s GeneDisc Rapid Microbiology system has been validated
by the AOAC Research Institute. This validation from one of the world’s
leading standards organisations is expected to enable more effective monitoring
of the food supply for pathogenic E. coli contamination, a common
cause of foodborne illness.
Pall’s product is the first to receive AOAC’s multiparametric validation of a
detection method for four serogroups of the most common non-O157 Shiga
toxin-producing E. coli (STEC) in ground beef and beef trim. The Pall GeneDisc
Rapid Microbiology system enables producers to test simultaneously
for the pathogenic E. coli O157 and four of the top six non-O157 STEC
(O26, O103, O111, O145) that the U.S. Department of Agriculture (USDA)
identifies as key targets in its new laboratory guidance (MLG 5B.00).
The Pall GeneDisc system is based on real-time Polymerase Chain Reaction
(PCR) technology. The system features an exceptionally robust PCR
platform utilising ready-to-use consumables. The system and test procedure
yields consistently repeatable results and claims to virtually eliminate operator
error. It provides data on the presence or absence of multiple pathogens
in as little as 3 hours, offering an ideal solution for food manufacturers
who need fast and specific detection of potential health risks with the least
amount of false positives.
Kern Scales for the food industry
Kern & Sohn Gmbh, a German company based in Balingen, has been in
the business of selling professional weighing instrument since 1844.
Their offering of scales ranges from the scientific laboratories, food, industrial
and medical. John
Morris Scientific are New
Zealand agents for Kern
Scales.
The FFN series bench scale
is a low cost range that has
a housing made of stainless
steel, so it is rustproof and
easy to clean. This scale is
IP 67 rated, so it will resist
dust and water splashes.
This model is battery operated
for easy mobility and
perfect for the food industry.
A premium model FVN series,
which is IP68 rated,
meaning it is waterproof, is
also available.
The FFN series bench scale
Third Party Audits
Laboratory Testing
Industry Training
A world-clAss provider of food
sAfetyAnd biosecurity services
T. 0508 00 11 22
April/May 2011
W. www.asurequality.com

In-Brief
The MPFSC-120 volumetric filler dispenses clean, accurate portions of
many difficult to fill products
MPFSC-120 volumetric
filler from HBM
A leading North American food service company
which produces close to 500 different
fresh food products ranging from salads, soups
and pastas to meatloaves has recently invested
US$5million in a high pressure processing
(HPP) line, which included an MPFSC-120
volumetric filler which dispenses accurate portions
of many difficult to fill products such as
pastas and rices. The company will use the
unit to fill penne and spaghetti pasta products
into 1-4.5kg containers at speeds of up to 40
cpm.
The MPFSC-120 is a mobile unit which can be
positioned over container conveying systems,
as well as a wide range of horizontal and vertical
bagging systems. It can be quickly cleaned
for a product changeover or moved to a different
production line in minutes, ready to fill
a different product into a different container
with minimum parts.
Features of the unit include:
• adjustable volumetric pocket system for
precision dosing
• no container-no fill function activated by
proximity sensor
• vacuum system which assists product
flow, especially for traditionally difficult
to handle products, e.g. cooked spaghetti,
IQF rice and wet salads
• food grade stainless steel construction, in
compliance with international standards
Wayne Brown at HBM Packaging Technologies
in Auckland has more information.
Process Multimeter Doubles as a
Calibrator
The new Yokogawa CA450 process multimeter is an on-site
measuring instrument that not only offers the functionality
of a digital multimeter for basic measurements such as voltage,
current, and resistance, but can also act as a calibrator
for electrical and process measurements.
The CA450 is a true RMS digital multimeter with a basic
measurement and generator accuracy of 0.05% and dedicated
sensor modes for direct inputs from sensors such as
AC/DC clamp probes. In addition, it incorporates a number
of process-related features including loop check and 4-20
mA output generation and measurement functions.
The CA450 can also be used to carry out operating checks
and adjustments on valve positioners, including zero and
span adjustment, response testing using the auto-step
function, and tests for hunting, sticking/slipping and valve
open/close errors. Controller programs can also be verified
using the CA450’s 4-20 mA step generation function, which
switches between 4 and 20 mA in 4mA output steps.
For further information about the CA450 contact Paul
Twigg at Yokogawa Australia.
10
Food New Zealand

© Novozymes A/S · Customer Communications · No. 2010-06561-02
DAIRY PRODUCTS THAT EVEN THE
LACTOSE INTOLERANT CAN ENJOY
LET’S MILK THE BENEFITS!
Please contact:
Novozymes Australia Pty.Ltd.
3/22 Loyalty Road PO Box 4942
2151 North Rocks
NSW · Australia
Tel. +61 296 30 84 66
Email sid@novozymes.com
foodinfo@novozymes.com
www.novozymes.com
With 70% of the world's population suffering from a degree of
lactose intolerance, a solution that breaks down lactose and enables
almost everyone to enjoy milk-based products is naturally a smart
one. Novozymes Lactozym ® Pure expands your potential customer
base by cost-effectively and naturally eliminating lactose. Its premium
purity offers superior low-lactose products and significantly reduces
the risk of off-flavor development, while improving process flexibility
and filterability. Nature's know-how coupled with Novozymes'
experience and proven track record within dairy and food enzymes
for decades ensures innovative solutions that you can rely on.
April/May 2011
11

Christchurch
Christchurch
Food New Zealand is proud to publish these reports from Christchurch Companies.
People in the Christchurch food industry were quick to roll up sleeves and get on with
things after the February 22 earthquake. Actions by members and others in the industry
are inspiring and give insights into the Cantabrian character.
“Aperio Group has two manufacturing sites in Christchurch,
both located in Hornby. Thankfully all our staff are
safe, and we have experienced only very minor damage
to our plants. Thursday 22 February saw most staff back
at work and production/supply re-commenced. Thanks
to all our customers for their continued support.”
. .. .. .. .. . .. .. .. ..
Catalyst®R&D Ltd are pleased to confirm that their
Christchurch office is open for business and Jane Lancaster
and the team nationally look forward to continuing
to working with clients on your technology and
sustainability projects. www.catalystnz.co.nz
Catalyst also would like to thank everyone for their messages
of support.
. .. .. .. .. . .. .. .. ..
Cookie Time Ltd was born in Christchurch nearly 30
years ago. So when the recent series of earthquakes hit,
it wasn’t just close to home – it was home. With the February
22nd quake the business got away lightly with a
slight slump in the factory ceiling but staff needed time
and were given the week to look after family, friends
and homes. Over this period a team packed 25,000
Cookie Time cookies, One Square Meals and Bumper
Bars which were delivered into the cordon by the Defence
Force to the rescue and relief workers. We also
delivered $10,000-worth of One Square Meals to council
relief centres. Come Monday 28th February eager staff
were keen to start baking again, not only to supply customers
but, just as importantly, to support the approximately
50 local factory staff on wages and their families
as well as local ingredient suppliers.
. .. .. .. .. . .. .. .. ..
“We’re about a forty five minute drive out of the Christchurch
CBD, and so thankfully, our Leeston factory was
not damaged,” says Airborne Honey sales and marketing
manager, John Smart, who was at a meeting in nowdevastated
Cashel Mall when the earthquake hit.
The September event knocked out the distribution centres
of the major supermarket chains, forcing Airborne to
make some swift and creative systems changes to ensure
that none of its customers went without.
“We’re doing whatever it takes to keep customers happy
and make it as easy on them as possible to get products
to their own customers,” John says. “Here at Airborne
Honey we like to think that, in our small way, we’re doing
what we can to help get Canterbury back on its feet.”
. .. .. .. .. . .. .. .. ..
Formula Foods
From Bob Olayo, manager, instrumentation:
We express sadness and our sincere condolences for the
families of those we know who were struck so tragically
by the earthquake. Most of us have never experienced
anything quite as devastating: the TV and press photographs
are not really doing justice to the reality.
Formula Foods staff are all OK and fortunately our
premises came away unscathed this time, having just
had repair work completed from the September quake.
The company was up and running again just two days
after the quake.
Staff called all their Christchurch customers to see how
they were going. We were able to help with water testing,
microbiology product testing and also bridged some
industrial links that had been severed. For example, information
gaps suddenly appeared between customers
and co-packers. Knowing all the players in the industry
really helped.
Some staff suffered damage to their homes and have
moved out to alternative accommodation. However we
are luckier than so many who have suffered seriously
with loss of family members and friends.
12
Food New Zealand

calling
Christchurch
Dave Pooch, President of NZIFST was in Christchurch
mid-March and visited Formula Foods.
Staff member Nicki Sutton told Dave of a sales trip she
made to Blenheim a few days after the quake. She found
customers wanted to talk about her experience but also
wanted to offer support in a practical way to help the
Christchurch economy get up and running again. Some
made gifts.
One client made a donation and left it to Nicki to decide
who it went to. She distributed that to what she called
a ‘special case’ family. She looked solemn, then distant
and gave no further information.
. .. .. .. .. . .. .. .. ..
Homersham Ltd would like to take this opportunity to
advise all customers and suppliers that they are up and
running after the recent Christchurch earthquake. “We
are one of the fortunate with all staff OK and no damage
to our business.”
. .. .. .. .. . .. .. .. ..
John Brooks Ltd Christchurch premises had liquefaction
in the back of the warehouse, and minor damage
to the office and show room, but no staff or their families
were injured. The phones were transferred to their
Wellington branch until the 1st March, and this allowed
the staff to clean and reset the warehouse back up for
operation.
“The staff went beyond the call of duty to have the
branch back operational for the 1st March, when courier
the freight services restarted also.”
Chris Brooks is pleased to report that the Christchurch
operation is now fully functional.
. .. .. .. .. . .. .. .. ..
Mercer Stainless has been really lucky to come through
both earthquakes with minimal cosmetic damage to the
workshop. We were out of action for three days after
Feb 22, waiting for the building to be inspected, but we
are cleared and fully operational now. All contact details
are unchanged,” writes David Gaiger.
Sara Hargraves from NZ Labs wrote us this personal
account of her experience on 22 Feb.
12.51pm on Tuesday February 22nd 2011 is a day no
one in Christchurch will forget.
I was sitting at my desk talking with Brian Watson, general
manager for NZLabs New Zealand when the quake
hit. I dropped the phone and ran outside counting staff
as we all waited for the shaking to stop. Being based in
Wigram the shake was hard but we didn’t have the total
devastation that the inner city had. We didn’t see buildings
fall down or cars crushed with rubble but we were
all shaken and scared.
The building was checked ensuring staff safety and the
all clear given.
Staff were in the staff room for a de-brief and calm down
when the first after-shock hit. After that, those staff that
needed to get children or check on properties and extended
family left. Remaining was a core set of staff that
finished the day’s work and set up for the next day.
The laboratory sustained no damage, but we realised
quickly the impact this quake would have on staff and
their need to be able to sort out their own properties if
damaged and to support their families. We also knew
the impact on the inner city and that couriers would not
be operational so the decision was made to ship our
out-of-Christchurch clients’ work directly to our other
labs in the North Island. Being part of a nationwide laboratory
chain certainly has its advantages. NZLabs staff
at our Auckland, Hamilton and Hastings sites looked
after Christchurch’s clients extremely well over the next
five days, thus ensuring that our clients had no impact
on their businesses because of the earthquake: they still
received excellent support and turnaround times from
NZLabs. Our Christchurch site remained open for local
clients and to manage the increased work load due to
required water testing. We were back into full swing by
Monday February 28th.
Our staff were amazing during this time, not only turning
up for work when they could but also in supporting
one another with places to stay and meals. We received
parcels of non perishable food from our nationwide network
of labs and from many of our clients. This was
amazing and certainly touched us all here at NZLabs
Christchurch.
. .. .. .. .. . .. .. .. .. . .. .. .. .. . .. .. .. ..
April/May 2011
13

Christchurch
Pakworld knows that the road back from natural disaster
can be a long one. While effects of the earthquake
are evident daily, Pakworld’s contingency plans were efficient
enough to enable production to be back at 100%
within two weeks of the Earthquake. Pakworld is open
for business and looking for support from all packaging
customers nationwide to help re–build the Canterbury
district.
. .. .. .. .. . .. .. .. ..
SMC Pneumatics (NZ) Ltd Christchurch Branch is fully
operational having sustained no damage in the February
22nd earthquake. Some of our customers have not fared
as well, but we have been amazed at how efficiently
they have gone about getting their businesses up and
running. It has also been very comforting to have had so
many customers and suppliers from outside the region
contact us to see if we were OK and could they help. We
are very confident that Christchurch will bounce back
from this setback and return to the vibrant business centre
that it has always been”, writes Nick O’Connor.
. .. .. .. .. . .. .. .. ..
Schneider Country president, Ray Dunn writes, “The
team at Schneider Electric are deeply saddened by the
news of the devastating earthquake in Christchurch. Our
warehouse in Carlyle Street and the manufacturing plant
and sales office based in Moncur Place, Middleton have
been deemed safe and are back conducting usual business.
. .. .. .. .. . .. .. .. ..
“Through generous support of the local community, notably
Mainfreight, it is ‘business as usual’ for the Sherratt
Ingredients team in Christchurch,” writes Geoff Davies.
“Our new address is: Unit 2, 3 Birmingham Drive, Middleton,
Christchurch, Ph: 03 365 6326.
Our fax and postal address remain the same.
. .. .. .. .. . .. .. .. ..
Southern Engineering Solutions Ltd is open and although
we lost a few items and some staff lost homes we
are functioning as normal.
We have a wide range of engineering services. Professional
engineers and technicians are available if required
to help others get going again.
. .. .. .. .. . .. .. .. ..
TH Solar Ltd premises have been damaged but we have
plenty of stock and are operating,” says Phil Loughnan.
. .. .. .. .. . .. .. .. ..
The recent earthquakes caused only minor setbacks in
the already planned move for Wedderburn Christchurch,
who are now fully operational from 84 Carmen
Road, Hornby. There is plenty of off-road parking and
visitors are welcome, so feel free to pop in and check out
the great new showroom.
14
Food New Zealand

Liquid packaging – from
IBC to retail
Overview
3Swans
Here’s an easier way to pour and decant bulk containers.
A 20L container of product is
heavy and unwieldy to pour
from which may result in
lost product and dangerous
or messy chemicals contaminating
a workspace. Simplify
pouring by using a Tap-cap.
With less chance of spillage
and wastage than by simply
tipping the container, this
makes dispensing a breeze.
What makes Tap-caps different
is that they are breather cap
Smooth flow tap on 63.5mm
taps which do not require a
secondary opening to achieve a smooth flow.
Tap-caps are especially useful with dangerous goods, expensive
products (that customers don’t want to waste by spilling)
and water (for camping, events or emergencies). When using
Tap-caps with chemicals we recommend you always return the
container to its upright position after using the tap. This reduces
the chance of leakage from around the cap (an issue whether
or not you use a Tap-cap). It also reduces the contact between
the product and the tap and increases the life expectancy of
the tap.
All taps from 3Swans are made from food grade LDPE and polypropylene
so they are compatible with a wide range of chemicals
or food products. Available in two sized breather taps, there
is the Aeroflow with an 18mm outlet and the Smooth Flow with
a 12mm outlet. This tap is more suited to decanting small quantities
and/or decanting into narrow necked bottles. Standard
Aeroflow taps with a ¾” adaptor are also available, along with a
large range of other taps, including some suitable for solvents.
View the full range of taps and other dispensing products on
our website, www.3swans.co.nz.
A complete IBC service from
Auckland Drum
Auckland Drum Sustainability Services (ADSS) is a leading service
provider for the collection and supply of ‘hard to recycle’
packaging. With national collection and reconditioning services,
Auckland Drum can offer customers a lower cost and more environmentally
sound solution for bulk packaging.
Key features and benefits:
• New, rebottled and reconditioned intermediate bulk
containers (IBC’s)
• National collection and buying service
• Spare parts
• DG Recertification
• Maintenance services
• Technical support
• Total Fleet Management
New IBC’s
ADSS represents Mauser® IBC’s. Manufactured under licence,
Mauser IBC’s are designed to meet the tough needs of food,
industrial and chemical packaging and are renowned for their
reliability and durability.
Rebottled IBC’s
Rebottled IBC’s are a cost effective alternative to a new IBC and
combine the integrity of a new food safe bottle, valve and cap
with the economy of a reconditioned cage.
Reconditioned IBC’s
Reconditioning requires IBC’s to undergo a tightly controlled
quality process that ensures the bottle and cage are thoroughly
cleaned, components are checked and replaced if necessary.
DG approved IBC’s are recertified, including leak testing and
optional foil seals applied to the valves.
Collection of IBC’s
• Collection and buying service covers all brands in New
Zealand or Australia
New and rebottled “Food Safe” IBC’s
Ph 0800 373747
Email:info@auckdrum.co.nz
April/May 2011
15

Overview
• ADSS is a partner in the global Mauser Recollect program
which provides free collection of empty IBC’s in most
countries
Total fleet management
ADSS can manage your IBC fleet including return logistics,
cleaning, maintenance, DG recertification and return to you for
reuse. We even provide a collection service from your customers’
premises and when your IBC reaches the end of its life we
dispose of it responsibly.
www.auckdrum.co.nz
Chadwicks
Cyclops Yoghurt uses foil tops from Chadwicks
A UK based lids
company has produced
eye-catching,
bespoke lids for the
Greek yoghurt inspired
natural foods
range, Cyclops.
Chadwicks has provided
100.5mm
aluminium foil lids
that are printed four
colour UV Flexo to
bring the unique
eye design to life.
John Savage, business
development
manager at Chadwicks
Australia, said:
“We have enjoyed a
long standing working relationship with Serra Natural Foods,
having been its trusted lid supplier for more than 12 years. We
pride ourselves on consistently offering them the best quality
lids and the highest level of customer service.
Jim Small, CEO of Serra Natural Foods, said: “We always receive
fantastic service from Chadwicks and the Cyclops Blue Pearl lid
was no exception. The design we provided is very significant to
us, and the way in which it has been expertly manufactured by
Chadwicks shows our product in the best possible light.
Chadwicks, based in Bury, Greater Manchester, is the UK’s
leading manufacturer of pre-cut lids to market sectors including
food, dairy and beverage markets, and exports 50% of its output
as far a field as the Far East and Australia/New Zealand.
www.chadwicks-lids.com
Form-fill-seal packs from Bencopack equipment
Bencopack from HBM
Bencopack offers form-fill-seal systems for mini-portions, single
and thermoformed cups, in hygienic, ultra clean and aseptic
versions, with over 350 machine installations worldwide.
A major Korean company, Pulmuone, has installed a Bencopack
aseptic form-fill-seal machine for their range of microwavable
thermoformed soup cups (ready meals) that will contain
soups with meat and vegetables.
Pulmuone is one of the world’s leading providers of fresh,
close-to-nature food products and are a large exporter to the
USA. Their product range includes noodles, tofu, dumplings
and soups to name a few.
BencoPack is represented in New Zealand by HBM Packaging
Technologies.
www.hbm.com.au
PET container design by Krones
PET beverage bottles are required to look great, feel good, to be
light but stable, and also possess a high recognition value into
the bargain. A successful design for a beer, water or soft-drink
bottle is always preceded by an exacting design process.
The challenge involved here is to create a container that func-
16
Food New Zealand

Overview
Marrying design to content, a fruit juice bottle from
Krones design team
tions properly and looks appealing. The container’s shape has
to satisfy the requirements of a high-speed line in all respects,
a stipulation that is met (always in close consultation with the
client) by the team at Krones Container Design. The experts at
Krones Plastics Technology marry machinery know-how and
process engineering expertise to creative bottle design ideas.
Because Krones’ principle of always thinking holistically also
covers the handling qualities of a container in a complete bottling
and packaging line, and all the way to consumers’ refrigerators.
The entire process demands a lot of experience and
intuitive know-how from everyone involved.
The product development work carried out at Krones is tasked
with combining client’s ideas with technically feasible possibilities
in order to create a viable product. Sample bottles are
subjected to a meticulous programme of testing in the Krones
laboratory which is equipped with state-of-the-art instruments.
Only when all the stipulations involved have been met can an
approval be issued. Only then is the new container ready for
the bottling line and the supermarket. Mission accomplished.
http://www.krones.com/en/service/asia_pacific.htm
Sherpac for flexible liquid
packaging
Have you reviewed your structure
This seems a strange question but the answer in too many cases
is “no!” With the widespread move to flexible packaging for
liquids to take advantage of its many advantages, there is a
general lack of understanding of the structures that are used in
this packaging. From the outside, one flexible pack looks like
another, however the performance, product protection, usage
applications, and environmental impacts vary considerably.
Modern flexible packaging is made up of multi layer laminates:
the materials used, thicknesses, extrusion or bonding methods
and treatments combine to make materials that perform very
differently.
Grant Faber, managing director of Sherpac, says, “Our team is
constantly surprised at the gains companies can make by reviewing
their packaging options. Too many companies continue
to order packaging without reviewing what could be achieved
by alternative structures.
Packaging technology is advancing all the time, so ordering
what you ordered twelve months ago without review is missing
the opportunity for significant gains. Our approach is to
review all the options and present these so that the customer
can understand what can be achieved with the various structure
options available. This is a straightforward process and we help
many companies with their reviews.”
“We can often reconfigure structures, for no additional cost, to
give a customer wider product application, for example allow a
product to be in-pack microwaved where it was not previously
possible, or to extend product shelf life through improved barrier
performance.”
Manufacturers are also urged to use the environmental gains
available with newer flexible packaging structures. Existing materials
may contain chlorides which mean the materials should
not be incinerated. Newer, chloride-free materials are now
available.
So the clear message is, “review your structure”. There is much
to be gained. Michelle Lamberton is ready to answer your questions.
www.Sherpac.co.nz
April/May 2011
17

Oils & Fats
Oils & Fats News
Laurence Eyres, FNZIFST
Honour for Miller and Nichols
Matt Miller (Plant & Food
Research) and Peter Nichols
(CSIRO) were two of several
scientists from the Food Futures
Flagship Omega-3 Land
Plants team, recently honoured
by CSIRO for their outstanding
research on producing omega-
3 lipids from plants. Our congratulations
to these two great
lipid characters, members of
the Australasian Oils and Fats
community.
Biodiesel
The events in the Middle East other events around the world are
leading to the conclusion that an increase in fuels from renewable
resources is urgently needed. Dr. John Birch of Otago university
is doing his fair share with reporting on innovative ways
to prepare biodiesel ethyl esters by using lipase as a catalyst. He
presented his paper at the Otago University Home Science/Consumer
and Applied Sciences conference in Dunedin. (See page
22 for a full report.)
J. Han et. al. Journal of ASTM International, Vol. 7, No. 1(2010)
News from FSANZ
Plant & Food Research
scientist, Matt Miller
Slim Seed
The NSW Food Authority has issued urgent advice to consumers
not to consume plant seeds marketed as slimming products under
the labels ‘The Latin Seed’ and ‘Slim Seed’ after DNA testing
showed the product was not the Aleurites moluccana species
(commonly known as Candle Nut) as declared on the product
label, but the highly toxic Thevetia neriifolia or Thevetia peruviana,
otherwise known as Yellow Oleander.
The Authority has received medical advice that Yellow Oleander
contains cardiac (digoxin-like) glycosides which can be highly
toxic to the heart. Consequently the Authority has advised the
distributors of these products that further sale should be discontinued
and that the products be withdrawn from sale.
Yellow Oleander is listed in Schedule 1 of Standard 1.4.4 – Prohibited
and Restricted Plants and Fungi of the Food Standards
Code.
The Latin Seed product is marketed in Australia on the internet,
in broadcast and print media and is also available for sale in
some health food stores.
Consumers who have purchased the product are advised not
to consume it and to dispose of it or return it to the place of
purchase.
Hemp seed products
Once upon a time you could smoke it, and then you could
wear it, now maybe you can eat it. Food Standards Australia
New Zealand (FSANZ) is seeking public comment on requested
changes to the food code to allow hemp to be eaten.
Deemed to have no psychoactive properties due to low levels
of delta 9-tetrahydrocannabinol (THC), the industrial species of
hemp is produced in Australia for fibre, food for pets and livestock,
and oil for cosmetics and nutritional purposes, but to
date the oil may not be used for human food. A first attempt to
get the material approved happened in 2001(ANZFA A 360) but
the new draft is now out on the FSANZ website.
Olys, a new fruit and cereal oil
Olys is novel cooking oil, cleverly marketed, and combining the
attributes of 5 different lipid sources into one cooking oil for
optimum nutrition.
Olys has a clean taste (RBD oil) and delicate flavour, suitable
for salads and baking through to high heat applications such as
your favourite grill or barbecue dish.
The corn, rice bran, wheat germ, walnut and blackcurrant oils
in Olys each bring different properties and all five play an important
role in making Olys an interesting new addition to the
crowded vegetable oil area of the supermarket.
Progress on olive oil Standard
The final date for commenting on the proposed new Standardfor
Australasia was on February 24th.
The steering committee is now reviewing all the comments.
There is a strong and powerful commercial opposition to the
standard as it will eliminate the misleading terms “pure” and
“light” from the labels on the oil. For years the importers have
benefited from the positive reports on the health benefits of
extra virgin olive oil whereas the oils with these two deceptive
terms are in fact refined, bleached and deodorised oils.
Structured lipid from Enzymotec
Enzymotec is an innovative Israeli company which has launched
a structured lipid called “Infat” which has palmitic acid in the 2-
position of the triglyceride. It is a similarly structured fat to Benefat
(also known as Salatrim). Its application is in infant formulae.
Enzymotec also have developed omega-3 fatty acids combined
with phospholipids, similar to the lipid found in krill.
Contact Invita for more information.
Book on Oxidation
Professor Ed Decker was an excellent keynote speaker at last
year’s NZIFST conference. He and his colleagues have now edited
a book on the oxidation of lipids in food which received a
very favourable review in Inform.
Inform, February 2011, vol. 22(2), p 95
18
Food New Zealand

PROTEOS – the future of
world protein
The PROTEOS programme is an important collaboration
between the Riddet Institute and Wageningen University,
launched in October in the Netherlands by our Minister
of Agriculture, the Hon. David Carter (1).
At the launch, Mr Carter had this to say:
“PROTEOS is aimed at solving global protein shortages. As
we all know, the world faces a growing food crisis, with the
global population expected to top nine billion by 2050. The
demand for animal protein by then will be twice what we are
capable of producing now. Our capacity to meet this demand
in a sustainable manner will be a huge challenge.”
The FAO, in their report World agriculture: towards
2030/2050 suggests that the demand for livestock products,
principally meat and dairy, could double by 2050, driven by
population growth and by economic development enabling
improved diet in developing countries (2). It is generally
recognised that production of animal-derived foods requires
more land resources than plant-based foods, although estimates
vary from 1.3 times to 10 times or more (3). Given
the limitations of agricultural resources (principally land and
water) and sustainability considerations (greenhouse gases
and energy use), a large increase in productivity and sustainability
is called for.
The PROTEOS programme aims to contribute by enabling
novel solutions that involve substituting and extending future
animal-based protein sources, thus facilitating a transformation
of the protein supply chain in an economical and
sustainable manner. The programme will address a range
of solutions in the context of technical, social, cultural and
economic feasibility. PROTEOS intends to develop an array
of initiatives that will allow sustainable systems of animal
production to meet future needs, such as through raising efficiency
by increasing the production of high-quality protein
per unit input, and developing suitable replacement proteins.
Such solutions will need to be matched to the scale
of projected market opportunities as well as to regional and
local needs, particularly in developing economies.
The PROTEOS team involves scientists from Massey University
and other Riddet partners and the University of Wageningen,
from a wide range of disciplines working together.
Areas of expertise include food science and engineering, nutrition
(animal as well as human), economics and consumer
studies.
PROTEOS will achieve its aim through a number of integrated
approaches. A comprehensive mapping of the problem
and potential solutions will first be undertaken, including
mapping the technological, socio-economic and geopolitical
landscapes. This will allow the identification relevant work
that has already been completed and assessment of the viability
and impact of potential solutions.
Possible partial solutions that are to be considered include
(but are not limited to):
• use of novel sources of proteins (e.g. from insects or
algae – particularly for animal feed),
• use of lower input proteins as extenders for high value
animal proteins,
• use of plant-based proteins for substitution or extension
of animal proteins,
• development of niche high-value protein ingredients as
nutritional balancers,
• wider use of food waste and of co-products from nonfood
applications such as biofuels for animal nutrition.
The PROTEOS programme has adopted the following propositions:
• Future protein demand requires enhancing the
sustainable production of protein from all possible
sources.
• Current plant-based protein sources will become
increasingly important in future human nutrition while
animal nutrition will rely increasingly on alternative
protein sources.
• Shifting protein sources up the supply chain will be the
primary basis to meet future protein demand.
• Plant-based substitutes or extenders for animal protein
foods will require enhancements of nutritional, sensory
and textural properties.
• Successful extended and substituted animal foods will
be those that take into account socio-economic needs
and cultural aspects.
• ... and it has to taste good.
References
1. Project Launched to solve global protein shortage. FoodNZ
December/January 2011 p. 45.
2. Alexandratos N, Bruinsma J, Bödeker G, Schmidhuber J,
Broca S, Shetty P & Grazia Ottaviani M. (2006). World agriculture:
towards 2030/2050. United Nations Food and Agriculture
Organisation, Rome.
3. Fairlie, S. (2010) “An acre a meal” in “Meat, a benign
extravagance” pp 12-34. Chelsea Green Publishing, White
River, Vt, USA.
For further information contact Dr Mike Boland, Riddet Institute, mikeb@xtra.co.nz
April/May 2011
19

Construction
New glass
furnace at
O-I in
Auckland
Anne Scott, MNZIFST
Late last year Prime Minister John Key
officially opened O-I New Zealand’s
new $125 million glassmaking furnace.
The huge increase in glassmaking
capacity – by around 90,000 tonnes
per annum, more than double previous
production, and the subsequent
increase in bottle making capacity
by 1.4-1.5 million bottles per day has
significant benefits, for the company
and its New Zealand customers.
A staff member
at O-I’s Penrose
glassworks is
dwarfed by the
‘batch’ silo above
the new furnace
Why build a new
furnace
First on the list is improved ability to
supply local markets. Before the furnace
came on stream O-I was importing around
30% of the bottles they supplied to the local
market. New Zealand customers have
already benefited from shorter lead times
for their mainstream wine and beer bottles.
Some bottles are still imported, like
the black glass bottle used by Monteith’s
for their single source brew (see sidebar)
but the new lines have capability for a
significantly wider variety of shapes than
previously available, assuming there is
sufficient demand.
The second major benefit of the new
production lines is a significant reduction
in the volume of glass required for
each bottle. This has been achieved by
the installation of narrow neck press and
blow (NNPB) technology in the forming
of the bottles. This technology ensures the
liquid glass film ‘blown’ in the moulds is
consistently uniform, so that excess glass
that used to be needed to ‘smooth out’
possible thin, weak spots is eliminated.
Compared to the older ‘narrow neck blow
blow’ technology, this process allows O-I
to use between 10-15% less glass in bottle
manufacture. The new technology also
allows the finish, i.e. the screw or crown
area of the bottle to be pressed with the
20
Food New Zealand

glass hotter and using higher pressures, so it very accurately
reflects the mould.
A lighter bottle and reduced use of resources both make
good economic and ecological sense.
Leading edge technology
Much of the new furnace and plant has been built using O-I’s
own expertise.
The bottle making machine was built in the USA, using worldfirst
technology, with componentry sourced from around the
world. All steel work was carried out by local firms. O-I has
its own bottle-mould facility in China which supplies the Pacific
Region.
Black glass
O–I has ‘rediscovered’ black glass. Old, old
knowledge has been brought into the 21st
century and the company is guarding the
secret of its technology very closely.
First product to appear in black glass bottles
in New Zealand is Monteith’s new Single
Source brew. Monteith’s saw black glass
as delivering a very distinct image, reflecting
their unique brewing process with the added benefit that the
glass protects the beer flavour from damaging UV light.
O-I’s new black glass beer bottles are commercially available in
one design and two closure finishes. The bottles are 100% recyclable
and provide a number of functional benefits, including
superior light and UV protection.
Construction
Bottlemaking 101
First you make your glass ‘batch’. This consists of sand, limestone,
soda ash and cullet (recycled glass, around 60% of
the total weight) up to a total weight of around 1-1.5 tonne.
Where colour is required the appropriate metal oxide is used,
e.g. iron chromate for green glass. The batch is loaded into
the silo above the furnace and progressively ‘charged’ into
the furnace above the ‘glass line’. The temperature is around
1600°C in the airspace. The high temperature within in the
furnace is needed for the chemical process that converts the
silica in the sand into extremely hot liquid glass. The inflow
of raw material controls the rate of the outflow of glass which
controls the size of the glass gobs that drop into the blow
moulder, so the rate at which raw material is added to the
furnace is critical. The glass in the furnace is mixed by fluid
dynamics, the intensity of heating that is applied is used to
keep it moving as required.
Made glass exits the furnace through the ‘throat. The ‘throat’
is a tank behind the furnace and conditions the glass, ready
for making the bottles, by removing bubbles and ensuring
an even temperature for the bottle making machines. Liquid
glass at 1100-1200°C ‘drops’ into the new machine through
three orifices (triple gob). The weight of the gobs is adjusted
by setting the time the glass is allowed to flow before being
cut off and ‘shooting off’ into the moulds. There is some
form of alchemy, or instinct which seems to operate here to
ensure the correct weight drops every time.
Once the bottles have been shaped, they leave the moulds,
still glowing yellow and orange, and line up on the conveyer
belt (see cover image) which carries them through the primer
stage. The hot glass bottles are primed with an organic tin
coating which fills microscopic fissures and holes in the glass
surface.
At this point the bottles have cooled to about 500°C so they are
then passed through the annealing tunnel to reheat, then slowly
cool again which ensures any stresses in the glass, caused
by too rapid cooling are relieved. On exiting the annealing
tunnel, they are coated with a plastic emulsion (‘teflon’ for
glass bottles) which ensures they slide past each other on
production and filling lines.
Finished bottles are bulk palletised, each bottle individually
identified in the stack so that if, perhaps, one mould is found
to be producing a less than perfect bottle the sorting machine
can go through a pallet and ‘spit out’ every, say, 24th bottle.
Brand new technology, skilled operators and significant recycling
are features of any visit to the glassworks.
What makes a bottlemaker
Our host at O-I, national sales and marketing manager, Andrew
Sharp, reckons that bottlemakers are a unique breed.
The site has many long term employees among the 240 staff
on site, with even some third generation employees. Staff in
the production area are mostly highly skilled: a mix of mechanical
and chemical engineers and tradesmen.
Andrew has been with the glass company since finishing university
studies. “I have worked through many areas of the
business and find the process of creating product from sand
with a ‘little’ heat is fascinating and 22 years later every day is
still new. Glass making may have been around since the pharaohs
but the new technology, new products and new issues
keep you hooked.”
GLOBAL
LEADER IN
REUSABLE
PACKAGING
CHEP New Zealand congratulates
O-I Glass on the commissioning
of Furnace AK4
Phone (09) 279 2929
Freephone 0800 652 437
www.chep.com
CHEP – exclusive NZ pallet suppliers
to O-I Glass since 1982
April/May 2011
21

Conference ReporT
100 Years of Home
Science at Otago
Bringing it home
Indrawati Oey, MNZIFST, University of Otago
This year, Home Science/Consumer and Applied Sciences
(CApSc) commemorates 100 years at the University of
Otago.
The centenary was celebrated on the Otago campus and comprised
a two-day reunion on the 5th–6th February, the annual
Patricia Coleman Lecture on the 6th February, and a three-day
CApSc Centenary Conference “Bringing it Home – Remembering
the Past + Feeding the Future” Kia tikina mai: he hokinga
mahara, he whãngai a muri ake on the 7th-9th February 2011.
More than 400 alumni, University of Otago staff and former
staff, not only from New Zealand, but also from as far afield as
Australia, Malaysia, the United States, Canada, the United Arab
Emirates and Europe, gathered in Dunedin for the event.
Home Science studies initially focused on issues surrounding
daily life and home activities, but now the CApSc programme
is much broader. There are five cores of Consumer and Applied
Sciences in the disciplines of Clothing and Textile Sciences,
Community and Family Studies, Design, Consumer Food
Science/Food Science, Human Nutrition and Dietetics. The
centenary conference focused on general issues and scientific
findings around those cores. The diversity and the coverage of
the conference programme illustrated a consistent focus, apparent
over the past 100 years, of creating strong communities,
supporting health and well-being for New Zealanders and the
application of science in ways that supports the communities in
which we live, as pointed out by Dr. Cheryl Wilson (Director
of the CApSc Programme). Professor Keith Hunter (Pro Vice-
Chancellor for Sciences) also introduced the new programme
“Applied Sciences” at Otago to alumni and the public as the
future direction, as Consumer and Applied Sciences enters its
next 100 years.
Preserving our heritage
As part of this celebration, an exhibition was held at the
Hocken Library in Dunedin from the 29th January to 5th
March 2011 capturing the founding, building, student life
and development of Home Science and CApSc over the last
100 years. Jane Malthus and Michael Findlay (alumna and
member of the CApSc staff, respectively) were the curators
of this exhibition.
The centenary conference started with presentations around the
theme of ‘Preserving our Heritage’. Dr. Fenella France, Home
Science alumna and currently working at the Library of Congress
Preservation Directorate in the USA explained that lost
information about our heritage could be recovered by applying
advanced digital technologies and imaging techniques to
unravel the past. She also demonstrated that these techniques
could help conservators to discover proper conditions for preservation
of historical artefacts so that our next generation can
still enjoy them. Emeritus Professor Helen Leach (University of
Otago) explained that, based on the evolution of kitchen design
and construction, from a cottage kitchen to the New Zealand
‘modern kitchen’, we could learn about the dynamism of New
Zealand community structure, hygiene and sanitation, changes
in food supply, family size and the increasing affordability
of high-tech, labour-saving devices such as microwaves, dish
washers and the like over the last 100 years.
Good design – a difficult task
How good design should be achieved was discussed at the
conference. The clothing industries are still facing problems resulting
from poor estimation of garment sizes. Dr. Kathleen Robinette
(an award-winning anthropology researcher and Fellow
of the US Air Force Research Laboratory) pointed out that many
people still cannot find clothes that fit. People have been asking
what is ‘the average’ man, head, hand, foot, etc. so they can
perfect the design of clothing. “Who is average” In fact, a researcher,
Gilbert Daniels (1952) reported that the average man
does not exist. Correct sizing is still an unresolved problem.
Dr. Robinette stated that ‘good fit and function’ were really
needed to have a good design. Up until now, guesswork has
been applied, but this is an expensive design approach without
any guarantee of creating a product design suitable for end users.
She pointed out that a statistical approach using advanced
3-D capture and modelling could improve the fit more effectively
than simply using 1-D statistical information such as average
and percentile values.
22
Food New Zealand

..and so to food and health
Then, how should we design healthy foods Food and health
was, is and will be a complex topic. Is obesity a new concern of
our modern society “Certainly not!” said Janet Mitchell (University
of Otago). Janet showed evidence from old newspapers that
obesity was already a concern 100 years ago in New Zealand,
initially related to the concern about appearance, but nowadays
the focus is more about health concerns linked to diseases.
Associate Professor Russell Keast (Deakin University, Australia),
explained that understanding the human taste system with respect
to lipids could help achieve a better understanding of the
potential links between food and health/disease. Issues in micronutrient
malnutrition in the New Zealand population in the
last 100 years were also discussed. Dr. Sheila Skeaff (University
of Otago) clearly showed a remarkable trend in deficiency to
sufficiency, and back again to deficiency, in the iodine status of
the NZ population over the last century.
The latter deficiency could be due to reducing salt consumption
because of health issues such as cardiovascular disease
and high blood pressure. Sook Ling Leong (University of Otago)
also reported a significant, 2.8% increase in the BMI of the
NZ population. Faster eating was associated with high BMI of
NZ middle-aged women. Thus, changes in consumer choice,
perception and habits clearly affect the nutrition status of the
population.
What is the future
With regards to what has happened over the last 100 years,
Dame Alison Holst (NZ writer) took a serious look at what is
likely to happen in the future, “cooking and sewing seem to be
dying arts and many people cannot grow good vegetables in
gardens. Children are our future, and these disappearing practices
are as important a part of childhood as learning about
healthy foods,” Dame Alison explained. In the last century,
adoption of science and technology has improved the production
and quality of New Zealand products such as sea urchins
(Professor Phil Bremer, FNZIFST), dairy products (Dr. David
Everett, FNZIFST), olive oil (Margaret Edwards, MNZIFST) and
tallow (Dr. John Birch, MNZIFST). Laurence Eyres (FNZIFST)
also clearly addressed how New Zealand food industries should
respond to nutritional dietary guidelines.
Now the question is, “How should healthy foods be promoted
in this changing world” Professor Indrawati Oey (MNZIFST)
showed that the internet was a powerful medium used by a
large proportion of the New Zealand public to search for information.
The ongoing challenge is how to tell the non-scientific
New Zealand public where to get the correct information. At this
conference, Professor Oey pointed out that the current global
situation demanded well-developed communication skills for
today’s scientists to eliminate communication barriers between
the public/consumers and scientists. Hereto, science communication
in food science should play an increasingly important
role in the future of New Zealand food research and technology
promotion, both nationally and globally.
This Centenary Conference delivered wide, but thought provoking
information around Home Science issues over the last
100 years. Remembering our “disappearing” heritage (e.g. home
cooking, sewing and gardening) and looking to and learning
from the past does not mean that we step backwards. Conversely,
it will give us a stronger foundation to adopt and integrate
new technologies that are important for our society, the
economy and the future.
Conference ReporT
April/May 2011
23

Scientific Paper
Left to right: Professor Shi Jianrong, Dr Zhao Yinli, Dr Stephen On, Mr Peter Cressey, Dr Andrew Hudson, Dr Zhang
Hui, Dr Wang Ran, Dr Craig Billington, Christchurch, November, 2010
Collaboration with China:
– new ways to control pathogens in foods
Andrew Hudson, MNZIFST, ESR
Consumers demand that food is safe, fresh, preservativefree
and appealing. This is somewhat at odds with
conventional food preservation techniques (e.g. chemical
preservation, pasteurisation) which are perceived by
some to compromise food quality. Consequently, there is
a growing interest in biocontrol: the use of one organism
(or organism-derived product) to control another to ensure
food safety.
Recently, scientists from the Institute of Environmental Science
and Research (ESR) Ltd, New Zealand, and the Jiangsu Academy
of Agricultural Sciences (JAAS), China, established a collaboration
that will investigate food safety biocontrol (FSB). This
collaboration has led to ESR scientists visiting the JAAS facility
in Nanjing.
Scientists from JAAS, ESR and the Beijing-based Chinese Cereals
and Oils Association (CCOA) currently share another interest,
in mycotoxins: ESR and CCOA in their risk assessment and
measurement, and JAAS in respect to their biocontrol.
Project aims
To promote these collaborative activities the Ministry of Foreign
Affairs and Trade (MFAT) is partially supporting the initiative,
with a project that has two aims.
• Enhancement of scientific links between ESR and Chinese
food safety researchers.
• Establishment of a web resource for regulators and the
food industry facing novel FSB interventions and others
wishing to know more about these new FSB approaches.
Part of MFAT’s resourcing was used to support a four-day workshop
held at ESR’s Christchurch Science Centre in November
2010 to promote scientific exchange. Seven presentations from
CCOA, ESR and JAAS scientists on the first day focused on two
areas:
• The food safety landscape in each country, identifying
common areas and points of difference.
• Research updates on biocontrol of mycotoxigenic fungi
and bioremediation of mycotoxins, and bacteriophage
biocontrol of bacterial pathogens.
Subsequent days involved in-depth workshop discussions about
these two areas and how the organisations might work more
closely together in the future to further the science and assist
the trade in food between the two countries.
Contrasting food safety landscapes
Cultural differences impact on patterns of foodborne illness in
each country. Chinese consumers tend to behave differently
24
Food New Zealand

after suffering a bout of foodborne disease compared to New
Zealanders – they accept their fate. This is important as it means
that reporting of foodborne disease in China will be different to
that in New Zealand where the sick may take a less philosophical
view of their plight. The style of cooking in China is also
different and may impact on the pattern of foodborne disease.
For example, Chinese people rarely eat uncooked vegetables
and generally eat food that has been recently cooked, i.e. with
no time for any surviving pathogens to grow. This contrasts
with New Zealand where many foods are eaten raw, and foods
which were cooked perhaps weeks ago, then packed, and cold
stored, are consumed regularly by many people. Published data
written in English on foodborne disease in China are scant, but
an analysis of outbreak data in one paper showed some stark
differences to New Zealand. For example, there are instances of
deaths attributed to intoxications by Pseudomonas cocovenenans
in China – an organism that is unheard of in New Zealand
as the food involved is not consumed here.
tube studies. The group has also looked at the ability of phages
to kill Shigella on foods and shown them to be effective against
three important species. Allied work on animal health has considered
the use of phages to control diarrhoeal disease caused
by Escherichia coli K88 and K99 in piglets and shown promising
results in a mouse model system. The group is also looking
at the potential to use phages to control various diseases caused
by Salmonella in chickens.
ESR has so far isolated a number of phages, including those that
infect L. monocytogenes, Salmonella, E. coli O157:H7, Campylobacter,
Staphylococcus aureus, Yersinia enterocoliticae and Y.
pseudotuberculosis, and Bacillis cereus. A broad view of potential
applications has been taken and work is underway, examining
the effects of viable phages, ultraviolet-inactivated phages
and phage-derived enzymes on foodborne pathogens. Some of
this work is summarised on the group’s site http://www.esr.cri.
nz/competencies/foodsafety/Pages/biocontrolfoodpath.aspx.
Scientific Paper
Mycotoxins
Workshop attendees learned about the situation with respect to
mycotoxins in China and New Zealand. Many kinds of mycotoxins
with different associated degrees of clinical significance
occur in a variety of foods. Mycotoxins form when fungi infect
growing or stored cereal (and other) crops and can produce
very serious clinical effects, for example, aflatoxins can cause
liver cancer.
Since aflatoxins may be present in peanuts, their presence is
significant for both countries as peanuts are a major trade commodity
for China, and New Zealand imports all the peanuts and
peanut products consumed here. It became apparent that quantitative
risk modelling is needed to allow the health importance
of the myriad foods and toxins to be clarified. ESR has capability
in risk modelling and this is seen to be of immediate use to
JAAS to help them assess the situation in their home province.
Researchers at JAAS have focused on controlling mycotoxins
produced by Fusarium spp. in wheat and have isolated a bacterium
which inhibits the growth of the fungus in laboratory
studies. Additionally, they have isolated a bacterium which produces
an enzyme that can degrade the mycotoxin produced
by Fusarium spp., deoxynivalenol. These findings present the
possibility of applying a biocontrol of the mycotoxigenic fungi
containing a component which retards the formation of the
toxin complemented by another which degrades it should it be
formed.
A quirk to the mycotoxins story is that if animals are fed contaminated
feed, some toxins can pass into the meat and milk.
It is therefore necessary to control the presence of these compounds
in animal feeds to ensure the safety of foods for human
consumption. Contaminated feed can be rendered harmless by
adding minerals which complex the toxins and allow them to
pass through the animal. In the future, it may be possible to
introduce a toxin-degrading enzyme to render feed safe or, perhaps,
to colonise animals with a stable population of bacteria
producing such enzymes.
Phage biocontrol of bacterial
pathogens
Scientists from JAAS and ESR described their biocontrol work
that uses phages to kill foodborne pathogens. JAAS has successfully
cloned an enzyme from a phage infecting Listeria monocytogenes
and demonstrated its ability to kill the pathogen in test
A food biocontrol web resource
The development of a website for both regulators and the food
industry is the other objective of the MFAT project. When biocontrols
become more widely used in the future this will represent
challenges in the assessment of their safety and efficacy.
The science and properties of biocontrols need to be de-mystified
in order for foods treated with them to be fully accepted.
While the website is still under development, the intention is
that it will be made publicly accessible as soon as possible, and
the link will be www.biocontrolfood.esr.cri.nz. Information on
the site includes that concerning the safety and regulatory position
of biocontrols in food. For example, descriptions and lists
are provided of those phage interventions which are Generally
Recognised as Safe (GRAS) in the US and conform to the Qualified
Presumption of Safety (QPS) in the EU. Some phage preparations
have been granted GRAS status, but phages in general
are not eligible for QPS status because of difficulties with determining
the identity of phage isolates. Discussion documents
and opinion pieces are provided which address the thorny
question of whether phages are additives or processing aids.
The site will eventually cover a comprehensive range of biocontrols
relevant to food safety applications, focusing primarily on
issues of relevance to trade between New Zealand and China.
We hope that other groups working in the same area may be
able to contribute towards the site, as well as forming a network
of FSB expertise within and between the two countries.
Dr Roland Poms, who is the co-ordinator of the EU project, MoniQA
(www.moniqa.org), attended part of the workshop. The
first contacts and cooperation activities between ESR and CCOA
were facilitated through the MoniQA Network of Excellence,
and the initial MoniQA-driven Memorandum of Understanding
between ESR and CCOA is being extended to JAAS, and refined
into concrete joint research activities.
Overall, the workshop was informative, productive and cemented
the relationships that had been previously established
between the partners. A tangible outcome of the meeting was
a written agreement charting the way forward with respect to
scientific collaboration. Areas of immediate common interest
were identified and strategies devised to continue the collaborations
between the organisations. The Powerpoint presentations
will be made available on the www.biocontrolfood.esr.
cri.nz website.
We would like to thank the MFAT for supporting this activity
and MoniQA for providing a travel bursary which helped Zhao
Yinli from CCOA to attend the meeting.
For further information contact stephen.on@esr.cri.nz
April/May 2011
25

F-FILES
From the F-Files – New gums
Few materials are structurally as complex
as foods. Every type of food we eat,
from a slice of bread to a scoop of ice
cream, has been assembled into a
particular microstructure that provides
the appropriate sensory properties to that
food. In the case of foods, what is in some
ways more remarkable is that we have a
relatively limited number of raw materials
at our disposal with which we can create
these hugely diverse structures.
Dr Lara Matia-Merino is one of the food scientists
within Massey’s Institute of Food, Nutrition
and Human Health with a particular
interest in colloidal food structures and how
they can be manipulated.
Colloids, you find them
everywhere
Colloids are, of course, widely encountered in food systems,
where any combination of incompatible components (air, oil,
water) requires dispersion of one or more of these components
into another to achieve some form of stability. Familiar
examples include milk and mayonnaise (oil-in-water emulsions),
butter (water-in-oil emulsion) and ice cream (both an
oil-in-water emulsion and a foam). At their simplest, (most)
colloidal systems require the initial formation of the dispersed
state, usually through some form of mechanical disruption
(such as homogenisation for emulsions, or whisking
for foams), coupled with stabilisation of the newly formed
surface with an emulsifier (such as lecithin, or gum Arabic)
to prevent immediate re-separation of the two incompatible
phases.
However, an intriguing aspect of food colloids is how controlled
instability can contribute to the material and sensory
properties of foods. For products such as ice cream and
cream cheese, enhancing interactions between fat droplets
through mechanisms of coalescence and flocculation can
lead to pronounced improvements in the textural properties
Lara Matia-Merina has
a particular interest
in colloidal food
structures
of these products. Such effects can be achieved
through the judicious use of different food ingredients.
For food emulsions, ingredients and
additives capable of emulsification can usually
be classed into two broad categories; large
molecular weight biopolymers (commonly
proteins, but there are also types
of non-protein emulsifier), and small
molecular weight polar lipids (either
natural, such as lecithin, or synthetically
produced, such as monoglycerides).
The particular structuring requirements
of any given food product will invariably
dictate the particular choice of emulsifier.
For example, flavour emulsions in beverages
require good long term stability under acidic
conditions. For this reason, gum Arabic is often
a preferred choice as an emulsifier, as its
interfacial properties are not affected by changes in pH. In
contrast, milk proteins, especially the caseins, are acid sensitive,
and are accordingly inappropriate for stabilising droplets
under acidic conditions. However, we can make use of this
instability for other products, such as cream cheese. Here,
milk-protein-stabilised fat droplets can be flocculated under
acidic conditions, leading to the formation of fat networks
with enhanced rheological properties. In terms of texture,
such structuring can produce much firmer products with
higher consistency and creamier textures.
Basil seed gum research
In terms of current food trends, there is still a lot of commercial
interest in new raw materials and ingredients that
contribute to food structures, particularly if they are naturally
derived. One such example that has recently been studied by
Lara and her team is the use of a novel biopolymer system
from basil seeds. Previously, it has been observed that immersion
of basil seeds in water results in a viscous, jelly-like
substance coating the seeds. A polysaccharide mixture primarily
comprising a glucomannan and a xylan was found to be
responsible for this effect and was able to be extracted and
purified from basil seeds. As with most polysaccharides, this
IFT accreditation of Massey University’s BFoodTech(Hons)
Massey University recently gained accreditation
by the US-based Institute of Food Technologists
(IFT) of their Bachelor of Food Technology
(Honours) degree course. Massey is one of
only two universities outside the Americas to
have achieved this recognition.
The IFT (www.ift.org), founded in 1939, exists to advance
the science of food. It is the principal professional organisation
in the USA for food scientists and food technologists,
and has members from 100 countries around the world.
Accreditation by the IFT certifies that Massey’s
BFoodTech(Hons) course meets the IFT’s Undergraduate
Education Standards for Degrees in Food Science. These
standards stipulate minimum requirements
for degree courses in terms of administration
and funding, academic staff, teaching and
laboratory facilities, the curriculum (especially
in terms of the core competencies graduates
are expected to have) and means of ensuring
that course outcomes are continuously maintained and
improved.
Massey University is proud to have achieved IFT approval
of its BFoodTech(Hons) course, which for over 40 years
has been educating food technologists to serve the needs
of both the New Zealand food industry and the food industries
of many other countries.
26
Food New Zealand

from nature
Dry Basil seeds
(top) and
hydrated basil
seeds
…controlled instability can
contribute to the material and
sensory properties of foods.
material was shown to be an excellent thickening
gum when rehydrated. Simply as a thickener,
it shows promise as a novel alternative
to current polysaccharide systems used
in food manufacturing. However,
unlike most polysaccharides
which are generally too hydrophilic
to act as emulsifiers,
the basil seed gum extract
has been shown to be remarkably
effective at stabilising
emulsions. Lara and her
group have shown that stable
emulsions (30% oil) with
a drop size of

WORKSHOP
Food structure workshop
– Riddet Institute
Ofir Benjamin, PhD student, University of Otago
Carol Barnao,
Chair of MAF’s
Food &
Biosecurity
Management
Group.
Presenters from the Food Structure workshop (left to
right) Matt Golding, Eric Dickinson, Dmitry Sokolov,
Douglas Dalgleish, Andy Rao, Kate McGrath
The workshop was held on February 15-17. About forty people
from companies such as Fonterra, Plant & Food Research and
AgResearch, and associated PhD students came to hear from
world leaders about the latest developments in the field of food
structure.
Speakers included Professor Eric Dickinson from Leeds University,
UK, who opened the workshop with an introductory
lecture on the necessity to understand food structure. Professor
Dickinson is a highly credited researcher with over 500 publications
and 8000 citations and it was a great honour to have
him here as special guest of the Riddet Institute. Following his
talk, Professor Douglas Dalgleish from the University of Guelph,
Canada, gave a comprehensive overview of the relationship between
structure and molecules using examples from dairy proteins
and polysaccharides. Later, he described the importance
of aggregation to structural formation, including different types
of flocculation and the reasons for system instability. Professor
Dalgleish is well known for his significant contribution to
the functional properties of milk protein, particularly casein micelles
structure.
Analysing food structure
The second day and first part of the third day were more focused
on the technical aspects of methods to analyse food structure.
Dr. Dmitry Sokolov from Massey University talked about structural
observations using different microscopic instruments (confocal,
electron and atomic force microscopes). Later, Associate
Professor Kate McGrath thoroughly described the theory behind
non-microscopic methods for structural measurements in food
systems. These included advanced Nuclear Magnetic Resonance
(NMR), to derive structural and chemical information, and scattering
techniques to measure particle size distributions. The relationship
between rheology and structure was explained in detail
by Professor M.A (Andy) Rao from Cornell University, USA. A
broad range of food examples were described in terms of structural
viscosity and texture, and suitable ways to measure these.
The workshop concluded with more practical applications for
food structural measurements and troubleshooting problems
from emulsions to foams. After 24 hours of study over three
days, we all enjoyed a nice dinner at the Manawatu Gold Club
restaurant and an informal social evening. The workshop, for
me, was firstly a wonderful opportunity as a student to have a
precise overview on a topic which is highly related to my PhD.
Secondly, it was great to meet the lecturers and other participants
in the workshop was a great chance to discuss burning issues
and to exchange opinions. I am very grateful to have had
the opportunity to participate in the workshop and I am already
looking forward to the one next year.
Consumer Salt Survey
New Zealanders are fortunate to have access to a plentiful
food supply, which can provide an adequate, nutritious,
safe and well-balanced diet. However, research shows
there are some nutrients we Kiwis are getting either too
much or not enough of.
Sodium, which is most commonly found in table salt, is
one of the nutrients most of us tend to eat too much of.
While sodium is essential for human health, having too
much of it increases people’s risk of heart disease and
stroke.
As part of MAF’s Nutrition Strategy, which was launched
in 2009, we have embarked on a sodium (salt) reduction
programme. To better inform this work, we recently carried
out a survey to learn more about people’s awareness
and attitudes to salt.
This survey showed that only one in four know what a
healthy salt intake is. The maximum daily amount of salt
recommended for adult New Zealanders is about one teaspoon
or 6 grams from all food sources. However, we
know from last New Zealand Total Diet Study, conducted
between 2003 and 2004, that most New Zealanders were
estimated to eat more than this.
Despite the evidence showing that there would be significant
health benefits if everyone ate just a little less salt,
only half of the 1000 people surveyed said they were making
an effort to cut down on their salt intake. The main
reason they gave for not cutting back was that they believe
they are already consuming a healthy amount.
The reality is that even when people are motivated to reduce
their salt intake, there’s only so much they can do
by reducing the amount they add during cooking, or by
keeping the salt shaker off the table during mealtimes.
This is because the majority of our salt intake comes from
processed foods and takeaways.
As part of our sodium reduction work we have been working
with our food industry to voluntarily make the food
supply less salty, and I have been really pleased to see
the time and money they have invested in reformulating
their recipes in order to bring down the salt content. Our
major bread manufacturers for example have removed approximately
150 tonne per annum of salt from their bread,
according to the Food and Grocery Council.
I see partnering in this way with industry as a prime example
of ways in which we can achieve significant results
without imposing regulation.
It’s not always a straightforward process to remove salt
from a recipe, as salt, of course, plays an important part in
food production and is used for a variety of purposes including
preservation, flavouring and microbial safety. This
only makes these food manufacturers’ achievements even
more commendable.
www.foodsafety.govt.nz
28
Food New Zealand

What’s happening at
NZIFST Council
NZIFST
Governance vs. management
The NZIFST Council has recently been discussing the roles of
governance vs. management as they apply to an organisation
such as ours.
The lines between these roles are easily blurred, especially
when members are carrying out both duties, so we are looking
at how we can help members to better understand what is
expected of them, irrespective of what committee they may be
appointed to within the Institute.
Our Branches are active and busy with many interesting meetings
planned for the coming year but Branch Committees are
increasingly aware of the importance of using their time efficiently,
so clear guidance and support from National Office is
essential.
A name change
We are always looking at new ways to promote the Institute to
the food industry, to potential new members and to the general
public. Our name is quite a mouthful when said in full but
does not convey the sense of who we are when abbreviated to
just the letters. We are therefore looking for a brand that will
indicate that we are the leading organisation for all the food
industry – maybe “Food New Zealand” could be that brand and
we would welcome your comments on this suggestion.
... and more
The directory of members’ skills and expertise is growing slowly
and Council has agreed to open it up to Professional members
who have recommendation from Fellows. Once we get a critical
mass of listings this database will be a valuable resource for
all members.
We are currently consulting with members to help us select the
conference venue for next year – for many this will be a “heart
vs. head” decision.
Finally, Council and Exec have spent considerable time refining
the budget for 2011/2012 – like many organisations our costs
continue to increase but so does our desire to constantly deliver
more and better benefits to our members.
Rosemary Hancock
Executive Manager, NZIFST
NZIFST Directory
executive manager Rosemary Hancock
P O Box 5574, Terrace End,
Palmerston North, 4441
Ph (06) 356 1686
Fax (06) 356 1687
Mob 021 217 8298
rosemary@nzifst.org.nz
president
vice president
TREASURER
Dave Pooch
021 235 6789
dave@peppermintpress.co.nz
Cathy McArdle
021 948 008
cathy@mcfoodies.co.nz
David Illingworth
david.illingworth@clear.net.nz
SPECIAL INTEREST GROUP contacts
DAIRY Division
Food Safety
PACKAGING
Sensory
Nutrition
Neil Walker
familywalk@xtra.co.nz
David Lowry
David.lowry@ecolab.com
Tom Robertson
t.r.robertson@massey.ac.nz
Hester Cooper
hester@brilliant.co.nz
Ann Hayman
Ann.Hayman@foodstandards.gov.au
As a member of NZIFST you will
benefit from
•
•
Professional development programmes
Networking at regular branch meetings,
seminars and the Annual Conference
and gain
•
•
•
Information through ‘Food New Zealand’,
‘Nibbles’ and our website
Recognition through awards,
scholarships and travel grants
JOIN NZIFST NOW!
http://www.nzifst.org.nz/join/
April/May 2011
29

NZIFST
Don’t miss this
conference!
Science to reality, New Zealand and beyond
NZIFST Annual Conference, Rotorua 29th June to July 1st
www.nzifst.org.nz/conference.asp
This is the MAJOR Conference for the New Zealand Food
Industry and for New Zealand’s key food export business.
Your attendance at this conference will be time, and money,
well spent. Just compare what you will pay for this conference
with the true cost to secure the latest IP in your area of business.
• A fantastic programme to challenge our thinking, to herald
a new era in our Industry, developed by Conference
Chairman, Gerard Hall, and his committee.
• Network, network and network: people from facets of
our food industry, on site, face to face, all in 3 days, one
location!
• Technology, marketing, research, business opportunities,
presented by leaders in their field.
• Interact with suppliers, services, ingredients, consultants,
and much more plus a new concept in our biggest ever
Trade Exhibition
• Essential, up to date knowledge on world markets, export
know how.
• Research groups presenting the latest findings, essential to
your business growth.
International standard programme
Speakers that you and your staff must not miss. Focused sessions
that you, and your staff, must attend if you intend to
secure your place in the local, and importantly, the world food
market!
• A social programme to balance your day, meet your
colleagues, and have some fun.
• Fine venue, catering, and new concepts to surprise you!
• Study the on-line programme carefully! We are updating
Superb speakers
David Hughes,
Emeritus Professor
of Food Marketing
at Imperial College
London. David is
a much soughtafter
speaker
at international
conferences and
seminars on global
food industry
issues, particularly
consumer trends, and
is a strong proponent
of building vertical
alliances between key
chain members in
the food industry –
farmers, life science
and input companies,
ingredient firms, food and beverage manufacturers,
retailers and food service. Currently he is on the
Advisory Board of Rabobank, UK. He works closely
with senior management of food and beverage
firms on business strategy development and with
governments on food policy formulation.
Visit www.nzifst.org.nz/conf_speakers.asp for the latest
information on speakers, updated as more information is
available.
SIMPLY… DON’T MISS IT! REGISTER NOW
www.nzifst.org.nz/conference.asp
30
Food New Zealand

NZIFST
New Professional
Members
NZIFST congratulates the following members who have recently upgraded to Professional Members.
Chris Dunn
Chris has been involved in the food industry since 1990, first as laboratory supervisor then
manager at Tasman Milk Products in Takaka. “Like a lot of people I’ve moved around the
food manufacturing sector in different capacities covering dairy, seafood, wine and now
baking in my current role at Goodman Fielder.” he says. Over this time Chris has held positions
in quality/technical and laboratory management. His qualifications are in Chemistry
and teaching although his last full time teaching position was back in 1990 at Ruapehu College
in Ohakune. Chris’s interests include yoga, mountainbiking, swimming and travel.
Sally Gallagher
With a degree in food technology and a post graduate diploma in nutrition from Massey
University, Sally has worked extensively in the dairy industry in organisations including the
New Zealand Dairy Board, Key Ingredients (Harrisburg USA), Kiwi Milk Products and New
Millennium Health & Nutrition (Chicago). These roles ranged from product and application
development of milk powder, to the commercialisation of nutritional formulations and dairy
bioactives. Assessing incubator business opportunities for Fonterra Innovation provided experience
in commercialisation models. Since leaving Fonterra in 2006, Sally has focused on
commercialisation projects in the food, beverage and nutritional product sectors. Projects
have included assessment of plant bioactives for Industrial Research Ltd (Lower Hutt), SME
Models for Food Hawkes Bay (Hastings) and commercial project management around new
apple varieties from the Plant & Food breeding programme. (Rockit TM , Smitten TM )
Nicholas Hay
Nicholas graduated from Massey University (Albany) in 2000 and went to work for Tegel
Foods as a technical officer at the Henderson Site. He transferred to sister company, Chef’s
Boutique to work as a team leader in the cooking side of production. In 2004 Nicholas
became quality champion at then Phoenix Organics in West Auckland. The company later
became Charlie’s and his role changed to food technologist, which was a jack-of-all-trades
role (PD, quality, health and safety, organics, feijoa pressing, sustainability).
Nicholas’ next move was to the UK where he worked at a fresh pasta company, initially
doing specifications and then as a product development technologist. When Nicholas returned
to New Zealand last year he joined Zymus International as the regulatory officer.
Jackie Herbert
Jackie is a new product development manager for Vitaco Health (NZ) Ltd. Vitaco was
formed 3 years ago, combining the New Zealand companies Nutralife Health and Fitness
and Healtheries of New Zealand. Working at Vitaco (and previously Nutralife) for the past
10 years, Jackie enjoys the challenge of creating innovative NPD solutions across a range of
health foods, kids foods, sports nutrition products, dietary supplements and listable medicines.
Prior to joining the health food and dietary supplement industry, she spent 7 years
working in the flavour industry for Bush Boake Allen (now IFF), and Quest International
(now Givaudan) in product development and quality roles. She has a Bachelor of Applied
Science from Auckland University of Technology and a Post Graduate Diploma in Nutritional
Science from Massey University.
April/May 2011
31

NZIFST
New Members
NZIFST welcomes the following new members and congratulates those upgrading to Professional. A special welcome to
former student members who are now Graduate members
Former Professional Member rejoining
Andrew Saunders Fonterra Research Centre Senior Research Technologist Palmerston North
New members
Renante Alimagno LHF Ltd Quality Assurance Manager Auckland
Corinna Breig Fonterra Brands (NZ) Ltd Assistant R & D Technologist Auckland
Wendy Chamberlain Formula Foods Corporation Ltd Food Analyst Christchurch
Al Chen The Tatua Co-operative Dairy Company Ltd Development Technologist Morrinsville
Jessica Childs Fonterra Research Centre Research ScientistPalmerston North
Abby Diaz Cerebos Gregg’s Ltd Quality Technologist Auckland
Kirsty Finlay Seeking employment after OE Taupiri
Lormie Lao Griffins Foods Ltd Senior PD Technologist Auckland
Ria Lingad Cerebos Gregg’s Ltd Quality Technologist Auckland
Cyprian Mashego Goodman Fielder New Zealand Ltd Packaging Technologist Auckland
Craig Miller Goodman Fielder New Zealand Ltd Packaging Development Manager Auckland
Johanna Phillips Alliance Group Ltd Development Services Technologist Assistant Invercargill
Tracy Scott Meadow Mushrooms Ltd Account Manager Wellington
Annabel Stewart Pitango Innovative Cuisine Product Development & Innovation Manager Auckland
Michel Thys Barkers Fruit Processors Ltd New Product Development Manager Geraldine
Jane Wilson Delmaine Fine Foods Ltd R & D Technologist Auckland
Former members rejoining
Anna Cressy The Tatua Co-operative Dairy Company Ltd Technologist Morrinsville
Sarah Gardner LHF Ltd PD Manager Auckland
Daphne Gu Fonterra Co-operative Group Ltd Formulation Officer Waitoa
Quan Meharry Kerry Ingredients (NZ) Ltd Senior Food Tech/Inventory Management Auckland
Jarrod Robinson Groenz Limited Technical Manager Wellington
Jubee Tabay Hansells Food Group Ltd Food Technologist Auckland
Former Student Members upgrading to Graduate Member
Alice Crawford Goodman Fielder - Puhoi Valley Cheese Co. Cheese Maker Puhoi
Jinisha Naicker Kerry Ingredients (NZ) Ltd Regulatory Affairs Assistant Auckland
Louise Tolenaars New Zealand King Salmon NPD Technologist Nelson
Myrtle Videna Imake Ltd Quality Assistant Auckland
Alex Xing Seeking work Auckland
32
Food New Zealand

Branch news
NZIFST
A taste of passionfruit
Auckland
Auckland Branch members met in March for a five-course degustation
menu at Vinnies Restaurant. This was no ordinary
menu though. The committee asked owner/chef Geoff Scott,
who spoke at the Auckland 2010 NZIFST conference, to design
a unique menu. Hence the theme “In search of Provenance”
was created. This allowed Geoff to demonstrate how New Zealand
ingredients and food science/technology could be fused
with modern culinary skills. Geoff also was able to relate his
personal experiences to shape the evening dinner.
Our opening dish, called Fiddlers Hill goat cheese was the inspiration
from Geoff’s sons’ school trip, where they had discovered
totora berries. Geoff used an agar bath to infuse the flavour
from raspberries and to enhance a softer-type texture (aka a
Citrus baked southern blue cod
dash of molecular gastronomy). When this was combined with
the crispness of the pear, and lightly roasted hazelnuts, the palate
was truly stimulated. This set the scene for the evening.
Another key component was Geoff’s ability to match each
course with a separate wine. Some of New Zealand’s best wines
were on display and members learned how the flavours of food
and wine can enhance the overall experience. The opening
dish was matched with Framingham Dry Riesling, Marlborough
2004. This imparted a non-sweet dry finish and cut through the
dairy notes from the goat cheese.
Perhaps the best dish of the night was the citrus baked southern
blue cod – a special treat for an Aucklander! Our cod was
cooked perfectly, which was ideal texture and moisture. There
was a delicate blend of lime zest, which gave a twist to the celeriac
crème, and the saffron (sourced from New Zealand too)
aioli. Not too far behind was the dessert named “a Taste of
Passionfruit” which consisted of a vanilla cheesecake, jelly and
white chocolate, and frozen granita. Geoff took advantage of
the Isomalt properties which controlled the moisture and enabled
the dessert shape to remain intact.
Our Main, Hawke’s Bay spring lamb loin, was a topic of debate.
Geoff asked members to identify which essential oil was used in
the secret jus sauce. Most tables had confidently narrowed the
choices down to either Juniper berries or Pimento due to the
distinct woody character. Members were then surprised to learn
that Black pepper oil had been used!
The setting of Vinnies created a great ambience for members
to network and catch up with former classmates throughout
the night. Congratulations to Katy Bluett who won the value of
her ticket back in the lucky dip. Lastly special thanks must go
to committee to pull this one off and to Shaun who came up
with the idea!
Cameron McLean
April/May 2011
33

NZIFST
Nelson
Dr Cheese visits Nelson.
The Nelson Branch started this year’s programme with a visit by
“Dr Cheese” in early February.
The evening with David Everett was both informative and funfilled,
and there was a great turnout with over 30 people attending
the cheese tasting.
I certainly learnt a lot about cheese and felt like I travelled
around the world in one night, as David presented the history
of 8000 years of cheese.
He took us on a journey through the cheese making process
and around the world through an informative and entertaining
presentation, making the journey feel very real by enabling us
to taste many of the cheeses from the various cheese making
regions of the world. We learned how these difference cheeses
are made and how they obtain their very distinctive flavours.
Our special thanks to David Everett for coming to Nelson and
taking us on this fantastic journey, it was great to see such support
from our Nelson branch that has now been up and running
again for a year. We have lots of other exciting activities
planned for this year so watch this space.
Augusta van Wyk
David Everett is always happy to talk about cheese
Those receiving and presenting Student Awards at Otago University were; Grace Whitmore, Katie Kenneally,
Dave Pooch, Sandra Chambers, Katherine Anderson, Marianna McEwan (Back row). Sze Ying Leong, PuiYee Lee,
Charlotte Vincent (Front row). (Photograph, Ofir Benjamin)
Otago/Southland
The Otago/Southland branch started off the year with the annual
welcoming BBQ at Woodhaugh Gardens in Dunedin. A
small group of 15 showed up, mostly old-timers.
It’s all about jobs!
NZIFST President, Dave Pooch, made the long trek southwards
to address the Otago/Southland branch meeting on March 21. A
sizable proportion of our branch members are students so Dave
talked about what was most on their minds: how to get a job.
Dave made a clear case for the importance of networking to
land that first job, and that a good strategy is to join NZIFST and
meet prospective employers at branch meetings and the annual
meeting held every winter. An employer will likely discard a
stack of near-identical CVs. To stand out ahead of the competition
(that means other students), take the time to find out about
a particular business and arrange to meet with a key person in
the company at an NZIFST event.
University of Otago student awards
Sandra Chambers from Heinz-Wattie’s also travelled down from
the other Island and made a presentation to the Heinz-Wattie’s
award winner. This prize is given to the most outstanding
high school student entering the food science programme at the
University of Otago. The award is for two years and offers the
chance for the student to work at the company over the summer
months. The 1st year winner was Marianna McEwan from
Auckland and the 2nd year winner was Grace Whitmore from
Wellington. Sze Ying Leong (4th year) was the winner of the
J. Cowie Nichols Prize in Food Science. PuiYee Lee (4th year)
won the University Book Store Prize in Sensory Science as well
as the Brenda Bell Memorial Prize in Consumer Food Science.
Charlotte Vincent (3rd year) won the NZIFST Prize in Food Science,
and was a previous winner of the Heinz-Wattie’s Award.
Katie Kenneally (3rd year) was the winner of the NZIFST Prize
in Consumer Food Science. Thanks to NZIFST for providing
these two awards. The Bee Nilson award is a prestigious prize
awarded to the best students entering 4th year in Food Science
and in Human Nutrition. Two prizes were awarded this year,
one to Katherine Anderson and another to Sze Ying Leong. This
substantial prize pays a living allowance and tuition fees for
their 4th year studies, and is funded by the royalties of books
written by Annabel Rhoda (Bee) Nilson (nee Powell) to commemorate
her outstanding contribution in the fields of human
nutrition and food science.
Congratulations to all the winning students. The future of the
food industry in New Zealand is in good hands.
David Everett (branch chair)
34
Food New Zealand

NZIFST Careers
NZIFST
Senior food scientist Nicky Sutton, of Formula Foods
Kate Morris with Shelley Banham of Griffins Foods
who mentored Kate’s team in the NZIFST /CREST PD
Challenge
Supporting schools makes a
difference
Futureintech Ambassadors supporting students is of
benefit to both the students and the food industry; here is
another success story.
In 2009 Kate Morris, a Year 12 student at Saint Kentigern College,
competed in the NZIFST/CREST Product Development
Challenge. Her team was mentored by Shelley Banham, then
from Griffins Foods. In 2010 Kate needed a client for her Year
13 food technology project and access to a range of practicing
technologists to complete her Scholarship report. Kate approached
Shelley, who had moved to Hubbard Foods, to be
her client, and Shelley agreed.
Kate was given a brief from Hubbard’s to develop a range of
mueslis. Shelley mentored Kate throughout 2010, and in September
Kate presented five prototypes to the company. She was
told “her final presentation exceeded Hubbard’s expectations
of what a Year 13 student can achieve for a food technology
project. Each muesli Kate presented tapped into the needs of
her target market in terms of flavours, textures, ingredients and
visual appearance.”
During her three years of study at Saint Kentigern College, Kate
was exposed to a wide range of Futureintech Ambassadors. The
experience introduced Kate to a variety of careers available in
the food industry. Her work with Shelley and the Hubbard’s
team in 2010 reinforced Kate’s desire to study food technology
as a career. Kate has enrolled in a Bachelor of Food Technology
at Massey University, Palmerston North, and was awarded
a Massey High Achiever Academic Scholarship to help her
achieve her dream.
Nicki Sutton and the careers
programme
Nicki Sutton is a senior food scientist with Christchurch based
Formula Foods and has a Bachelor of Applied Science from the
University of Otago. After graduating, she worked for Coca Cola
South and was involved with quality assurance, quality control
and packaging. Then, eight years ago she transferred to work
for Dave Rout at Formula Foods and has been there ever since.
Her work involves product development for various clients and
food types, shelf life testing, nutritional labeling and she also
oversees quality aspects of their manufacturing business.
Nicki has been an Ambassador with the Futureintech programme
for the past five years. Over that time she has gone to
schools and talked to students about how to get into different
jobs, what to study, what work she does and what the different
universities offer. She also responds to specific requests from
schools. For example she might talk to a class on how to read a
nutritional label or ask students to match samples of fruit drinks
to their labels. One time she did a taste testing on various kinds
of ginger beer and it was great to experience the students’ excitement.
She covers school careers evenings and talks to individual
families about career possibilities.
She gets a lot of satisfaction when she hears a student say to
parent “now I know what I want to study” or “now I know what
I want to do”.
Anna Searle of Cookietime is also a Futureintech Ambassador so
she and Nicki help judge secondary school science fairs.
All this needs time away from work and the Futureintech programme
is lucky that throughout the country there are employers
like Dave Rout who see value in letting their staff be
Ambassadors.
More Futureintech Ambassadors are needed in Canterbury. Ideally,
they should be younger than 30. If you are interested in
helping with this worthwhile programme, give Nicki a call or
contact the NZIFST Careers Programme person Jenny Dee on
deecisive@slingshot.co.nz
April/May 2011
35

MIA NEWS
MIA News
Export meat: little disruption after
earthquake
Despite Lyttelton Port being badly damaged in February’s
6.3 magnitude aftershock, there was relatively little
disruption to the export meat trade. Meat companies leapt
into action alongside other primary sector organisations
to support the city’s residents immediately following the
Christchurch quake.
Luckily for the meat industry, none of the processing plants located
around Christchurch suffered any major damage.
Silver Fern Farms’ two Christchurch plants – at Belfast and Islington
– only suffered minimal damage and Belfast has already
been able to resume some operations.
The Alliance Group’s Sockburn processing plant also suffered
only minimal damage. It was able re-commence deer processing
on a limited scale on 1 March, but there have been some delays
to cattle processing starting up again. Anzco Foods reported
minor logistical problems only, which were worked around.
The main constraint on the resumption of full operations at
all of the plants is the damage to the city’s sewerage systems,
which has restricted the treatment and disposal of wastewater.
Meanwhile, core services were restored at Lyttelton Port within
96 hours of the quake, and by mid-March all normal container
and general services had resumed. However, the port has suffered
significant damage from the earthquake and assessments
of the port facilities are ongoing.
The minimal damage to facilities is a relief for the companies,
whose main focus is now on resuming normal operations as
quickly as possible, in order to provide employment for their
Christchurch staff.
Supporting quake victims
Meat companies, along with other primary sector organisations,
have been working to provide much needed supplies to those
affected by the earthquake.
Silver Fern Farms has provided more than two million litres of
fresh water from its Islington Reservoir to help restock a number
of the city reservoirs with clean drinking water. Companies with
operations in Canterbury, including Silver Fern Farms, Alliance
and Anzco Foods, have been providing meat to the Salvation
Army and to help groups like the ‘Farmy Army’ and Student
Volunteer Army, which are helping in the cleanup.
There has also been financial support from the sector. A Federated
Farmers’ initiative, ‘Meating the needs of Christchurch’,
enabled farmers to donate the proceeds from stock processed
by participating meat companies to the Federated Farmers’ Adverse
Events Trust, which is redistributing the funds to reputable
charities like Red Cross NZ and the Salvation Army.
AFFCO New Zealand Limited, Alliance Group Limited, Blue Sky
Meats NZ Limited, CMP/Riverlands, Greenlea Premier Meats
Limited, Progressive Meats Hastings, Silver Fern Farms Limited
and the Wallace Corporation were all involved in the scheme.
Many of these companies have also made contributions to the
Adverse Events Trust, in addition to the funds donated by farmers
via the scheme. Other companies, including Universal Beef
Packers and Crusader Meats, have made contributions to other
appeals.
Meat sector strategy ‘road-tested’
A ‘road test’ of some of the early themes of the red meat
sector strategy has been undertaken through a series of
consultation meetings around the country, and a report
detailing the strategy findings is due to be released on 4
May.
Deloitte is working on behalf of the Meat Industry Association
(MIA), Beef + Lamb NZ, the Ministry of Agriculture and Forestry
and NZ Trade & Enterprise to develop a strategy to improve
profitability in the red meat sector. A mass of information has
been collated using a range of methods including interviews
with industry participants, farmer feedback through an online
survey and analysis of sector metrics, including performance,
costs and profitability.
“Preliminary findings have identified a number of key areas requiring
change in order for market signals to flow through and
to maximise returns from the sector.” Deloitte partner, Alasdair
MacLeod, explained. “They include the stock procurement process,
stock management and logistics, processing and marketing
and variable farm performance.
“The key element in our findings is that the red meat sector
in general needs to become more market-led and make these
considerations the main driver in any decision-making,” said
MacLeod.
The strategy process is divided into two phases. Phase one
is the umbrella study of the issues and opportunities across
the sector, from market to farm, that is currently underway.
In phase two, willing industry participants will collaborate to
adopt and implement initiatives to drive change, based on the
findings of phase one.
The sheep and beef sector continues to be a significant export
earner for the country, generating a total of over $7 billion a
year.
Thinking outside the box
New Zealand meat companies already think laterally for new
ways to approach markets. One of the latest examples is a
recently announced Silver Fern Farms’ initiative that will see
it joining forces with New Zealand Merino (NZM) to develop
niche products for premium global markets.
“We want to add value to both traditional and non-traditional
meat cuts,” explains Silver Fern Farm’s chief executive Keith
Cooper.
“To do this, we need to start with the consumer and find markets
that are not currently well catered for in either product or
story. The fine wool story NZM has created captures the imagination
of consumers from all over the world. Our new FarmIQ
programme means we will deliver a premium product through
targeted breeding, nutrition and traceability.”
The companies are offering three year meat contracts for New
Zealand‘s fine wool growers, which the meat co-operative has
described as being “a revolutionary step for primary sector collaboration”
with meat contracts being offered alongside NZM’s
existing contracts for fine wool.
Cooper says the company welcomes the opportunity the collaboration
provides to reach a broader group of suppliers, customers
and consumers, both in New Zealand and off-shore,
with the Silver Fern Farms brand.
36
Food New Zealand

MIA NEWS
Pictured left to right are: Marks & Spencer’s Malcolm
Copland (meat, poultry and dairy manager), Steve
McLean (British agriculture manager) Sue Bell
(technical executive) and AgResearch’s Dr Jimmy Suttie
(general manager applied biotechnologies group)
during the visit to AgResearch Ruakura Campus
The Government’s Primary Growth Partnership (PGP) programme,
in which NZM and Silver Fern Farms have individual
projects, supports the initiative.
M&S in town
A delegation from upmarket British retailer Marks & Spencer
(M&S) visited New Zealand in February to meet Kiwi producers
and processors supplying lamb to their business.
AgResearch hosted the M&S delegation and its local suppliers at
its Ruakura campus in Hamilton on 9 February to discuss how
science can contribute to the supply chain developed by M&S.
The session covered animal genomics and reproductive technologies,
agricultural systems modelling, meat science, food
processing, food safety and animal welfare, and was attended
by representatives from Silver Fern Farms and Alliance Group.
M&S agriculture manager, Steve McLean, said the goal of the
visit was to work with suppliers to make production more sustainable,
using best practice, reproductive technologies and animal
welfare and farm systems to improve quality and build trust
in New Zealand lamb.
“British consumers value New Zealand lamb and we want to
see how we can build on this reputation and continue to improve
quality through all aspects of supply.”
“The M&S initiative was significant,” said Dr Jimmy Suttie, AgResearch
general manager applied biotechnologies.
“M&S is a major partner with the New Zealand lamb industry
and the collaborative supply chain that gets our lamb to British
consumers is incredibly important to our farmers,” he said, adding
the challenge was how to use science to make the journey
from New Zealand farmers to the retailer more efficient, sustainable
and innovative.
UAE Partnership
Two North Island meat processing companies have formed a
partnership to supply chilled meat worth more than $3.9 million
to a high-end supermarket chain in the United Arab Emirates
(UAE).
Wallace Corporation and Te Kuiti Meats will jointly supply
nearly 500 tonnes of chilled beef and sheepmeat into the UAE
supermarket chain, Spinney’s, which operates 54 stores in the
country and also operates in Egypt, Jordan, Lebanon and Qatar.
Graham Shortland, chief executive of Wallace Corporation said
that the deal is significant. “It’s sold in the supermarket, a bluechip
chain, as New Zealand beef. It’s pretty unique that they
want a New Zealand beef brand.”
The company is in the process of designing its own Wallace
logo to be used in marketing the chilled beef in Spinney’s.
Wallace Corporation commercial manager, Alastair Cullwick,
said that the company was also supplying to the exclusive Diplomatic
Club in Qatar and would soon expand into Oman. He
said that consumers in the region were becoming more aware
of the New Zealand food industry.
Totara Park needs help
New Zealand’s oldest slaughterhouse needs an extreme makeover.
The NZ Historic Places Trust has launched a campaign to renovate
Totara Estate, the historic farmstead south of Oamaru where
the first sheepmeat exported to Britain from NZ was killed and
processed. The slaughterhouse was built in 1881.
Together, the slaughterhouse and nearby Clark’s Mill need about
$400,000 spent on them to prevent deterioration.
The Totara Estate farm buildings were bought by the Trust in
1980, with the assistance of a number of grants including one
from the New Zealand Meat Board. The buildings were restored
in 1981-1982, creating displays (housed primarily in the former
cookhouse) illustrating the early history of Totara and the development
of the frozen meat industry.
April/May 2011
37

MIA NEWS
Meat Industry Innovation
Above, Rita the prototype brisket cutter and right, Alice, the new
prototype eviscerating machine from OAC
Advanced automation to boost
sheep processing productivity
Two new robotic machines signal the start of a new era in
automated sheepmeat processing.
After 20 months’ intensive research and development (R&D),
including the production of two prototypes nicknamed Rita and
Alice, the Ovine Automation Consortium (OAC) is ready to go
to market with the two new robotic machines, a brisket cutter
and eviscerating machine.
Funded by the Ministry of Science and Innovation (MSI) and
nine industry members, with the support of two research organisations,
the research consortium aims to enhance sheep
processing productivity and quality through the use of automation.
“The two new pieces of robotic ‘kit’ are tailor-made for New
Zealand sheep-processing chains and were developed in direct
response to industry needs,” says Richard McColl, OAC manager.
“We are delivering exactly what the industry has asked for. Our
industry partners recognise the immense value of R&D and the
gains promised from advanced automated engineering. Significantly,
they’ve also chosen to collaborate as members of a consortium
to get maximum benefit from this, and to collectively
boost one of New Zealand’s largest export earners,” McColl
says.
Dr Richard Templer, MSI group manager industry and environment,
says the OAC research consortium is one of 14 research
consortia funded by MSI where the private sector partners match
the Government’s funding dollar-for-dollar. The consortium was
awarded, and matched, $8.3 million
for this project.
“As well as partnering research organisations
with industry, research
consortia pave the way for collaboration
among industry members. The meat processing
industry members set an excellent example
and MSI will continue to invest in consortia to
ensure that industries critical to our economy
gain and retain an international competitive
edge through their uptake of innovative
R&D,” Dr Templer says.
The MIA processing company members
of the consortium are: Alliance Group Ltd,
Silver Fern Farms, ANZCO Foods, Blue
Sky Meats, Auckland Meat Processors, Crusader
Meats, Taylor Preston Ltd, Progressive
Meats, and Ovation New Zealand Ltd. The
consortium research organisations are Industrial
Research Ltd and RealCold Millers
Mechanical Ltd.
Increasing the value of a lamb
carcase
Assessing the potential to increase the overall value of a
lamb carcase through improving the quality of skins, is one
of the latest completed projects funded by MIRINZ Inc and
Beef + Lamb NZ.
The project, undertaken by the New Zealand Leather and Shoe
38
Food New Zealand

Research Association Inc. (LASRA ® ) investigated further ways of
improving the returns to the sheep industry by focusing on one
of the major co-products of a lamb, its pelt.
Most sheep pelts currently go into the leather garment market,
but this market is fashion-sensitive and increasingly subject to
competition from lower-cost producers such as China, particularly
so in recessionary times.
The sensitivity of the market to economic conditions is reflected
in the export value of sheep pelts. NZ exports of pelts were
worth $200 million in 2008 before the global recession, but
dropped to $142 million in 2009, before increasingly slightly to
$149 million last year.
The project researched ways of producing lamb skins that could
be used in the more stable, and higher value, footwear market.
The first part of the project identified pelts from lambs slaughtered
in April of black-faced breeds such as Suffolk and Dorset
Down, as the best material for performance and consistency.
The project also found that it is possible to achieve excellent
results with other whiteface dual-purpose breeds
Work was then undertaken to optimise beamhouse (fellmongering)
process variations, in order to provide strength through
this crucial phase of processing, where the structure of the pelt
is permanently altered by treatment with strong alkalis and enzymes
to remove auxiliary proteins and unwanted polysaccharide
materials.
The beamhouse operations produced a stable pickled material
of commercial standard and subsequent work identified the
best tanning and re-tanning options for adoption by industry.
Evaluation of the numerous recipe modifications and adjustments
trialled during this work has generated a new understanding
of methods for processing ovine footwear leather to
A selection of dyed ovine leathers for footwear
achieve strength and commercial characteristics as good as or
better than those of a bovine leather. Project leader Dr Warren
Bryson says the work gives a clear basis on which to build an
optimised commercial process, “which will provide an ovine
footwear leather of comparable or superior performance to a
bovine competitor.”
While the ovine footwear leather is thinner than bovine, he
believes its properties make it an ideal material for lightweight
women and children’s footwear.
Dr Bryson says the research provides an opportunity for the
sheep industry to develop a New Zealand brand to differentiate
New Zealand ovine pelts and leathers over those supplied by
low-cost commodity producing countries.
A significant New Zealand company has expressed interest in
taking up the new ovine footwear technology for supply of suitable
leathers into the Asian footwear market.
MIA NEWS
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April/May 2011
39

NZIFST PDP WORKSHOP
Second NZIFST
Labelling workshop
Cathy McArdle, MNZIFST
Attendees at the workshop seen working on practical exercises.
Ahhh, yes….. one of my favourite sounds – food
technologists discussing labelling compliance. There was
plenty of this going on at the food labelling workshops that
took place in Auckland during March as part of the NZIFST
Professional Development Programme (PDP).
These events attracted more than 45 people across two dates,
with each attendee bringing a different level of awareness of
the intricacies of the regulations that describe how we can label
food products in New Zealand. Many of our medium and large
food manufacturing businesses were represented, as well as a
large supermarket that sent along their training and compliance
manager.
The workshops were split into sessions that were presented
by either the author of this article, Cathy McArdle, executive
manager of McFoodies Ltd, or Margaret Brooker, manager (Labelling)
in the Food Safety branch of MAF (formerly the New
Zealand Food Safety Authority).
Study then practical exercises
Sessions early in the day were overviews of the Food Standards
Code (FSC) and the new Supplemented Food Standard,
along with associated practical exercises. After a lunch break to
refresh the brain we discussed aspects of labels that are most
often wrong, standards that are tricky to interpret and labels that
“push the envelope” in terms of compliance. Next was an update
on recommendations for the trans-Tasman review of food
labelling law and policy and the workshop finished with a reminder
that enforcement is definitely happening, even though
it may not seem so.
Terminology
Using the term “workshop” rather than seminar to describe
these courses created an opportunity to encourage plenty of
interaction within the groups. We all learnt from each other
and were able to upgrade our understanding, even if we didn’t
all agree on how to interpret certain aspects of the regulations.
Attendees with questions about products from their own businesses
took the chance to get the viewpoint of the facilitators on
their labelling queries, and hopefully this helped them to come
to a conclusion on the most appropriate way forward.
Added benefits
One of the many benefits of being a member of NZIFST is being
able to network in this way, but also to use events such as this
to check with others in similar situations about how they solve
problems that many of us are grappling with every day.
Now these workshops are over I’m looking forward to the next
PDP session in May where we can spend all day talking about
allergen labelling and the Product Information Form, i.e. the
super-detailed, 18 page specification template your customer
may have asked you to fill in lately. I can’t wait!
40
Food New Zealand

5th Annual NZ/Australia Sensory and
Consumer Science Symposium
Christchurch 8-9 February 2011
Hester Cooper, FNZIFST
Conference Report
The view from Living Springs Conference Centre
We arrived in Christchurch under an overcast sky. As we travelled
over the Port Hills and headed towards Governors Bay,
the cloud came down, lending an eerie feel to the landscape. I
am sure that our Australian colleagues wondered just where the
Kiwis were taking them for this two day meeting.
The symposium was held at the Living Springs Conference Centre
near Governors Bay which has a stunning outlook over the
Lyttleton Harbour. The centre is on a rural property with many
activities for the groups that come here and a backdrop of bush
and the Port Hills. After an evening meal of fresh New Zealand
salmon, a peaceful evening and time to walk and appreciate the
bush surrounds, it was down to business.
Chris van Dongen, Nestlé
The first day of the symposium was a full day’s workshop entitled
Strengthening the Links Between Sensory and New Product
Development led by Chris van Dongen of Nestle Nutrition in the
USA. Chris has worked for seven very large multinational companies
during her professional career and participants benefited
from that experience.
Chris began by pointing out the importance of new products to
any company and the risks involved due to the high level of new
product failure in the marketplace. Against that background,
she outlined the rise of Sensory Evaluation as a profession and
its move from a relatively technical, laboratory-based science to
a much more inter-disciplinary approach. She sees the sensory
evaluation team operating as a bridge between technical and
marketing teams in the product development process. Sensory
professionals have a role to bring the voice of the consumer
into as many parts of the development process as possible.
Chris went on to discuss the role of sensory evaluation in the
new product development process. The traditional process
called for a go-no-go decision between each stage. In the fast
moving world of today, this is no longer possible. Development
stages are often being carried out in parallel. For this to function
efficiently, Chris believes that all the stakeholders in the development
process must be functioning as a team and sees the role
of sensory evaluation as bringing consumer insights into the
process – remaining a dispassionate truth seeker.
In the second half of the workshop, Chris dealt with the development
of product concepts and the assessment of these to
ensure good product/concept fit. In this context, the role of sensory
evaluation is to assist in defining the product characteristics
which best fit the product concept.
What is crunchy
The day ended with an evening of networking amongst friends
and colleagues. After-dinner entertainment came in the form of
an exploration of What is Crunchy a presentation led by Linda
Hargis of Griffins Foods Ltd. This explored the imprecisoin of
consumer language (or lack of it) and how important it is to
define consumer language in more technical terms so that their
descriptions can form a useful part of the product profile.
Day 2
Veronika
Jones and
Sara Jaeger
at the
Symposium
The morning of the second day was devoted to a number of
papers presented by colleagues. These ranged from more technical
aspects of sensory evaluation, such as work on the level
of monosodium glutamate in relation to liking in a tomato soup
to the highly commercial work done by Lion Nathan National
Foods in setting up web-based methodology to co-ordinate
their sensory evaluation programme amongst their manufacturing
plants.
The final afternoon was focused on newer methodologies in
sensory evaluation. Richard Newcomb discussed the revolution
human genetics and the potential they have as a tool in
designing new products. This is a growing area of study and
one which all technologists need to be aware of. In the final
workshop, Sara Jaeger discussed the advances in methodology
amongst sensory professionals of emotional profiling – ways
of measuring emotions. Traditionally, this has been an area
where qualitative research techniques have been used. Internationally,
sensory professionals are looking at more quantitative
techniques for gathering a sense of the emotional profile for a
product, in addition to the more traditional sensory profile. This
workshop included a panel discussion and time to try some
methodologies out for ourselves.
We left behind a calm, rural scene with no inkling of how that
landscape would change so dramatically after the earthquake
of February 22nd. Our thoughts are with all our colleagues and
friends in the Canterbury region as they take the first steps in
rebuilding a city which will, indeed, be a new Christchurch.
April/May 2011
41

EVENTS
Australasian Courses and Conferences
May 31-June 1, 2011
ConTech 2011: Ai Group Confectionery Sector Technical
Conference
Melbourne, Australia
julie.barnes@aigroup.asn.au
June 29-July 1, 2011
NZIFST Annual Conference
Science to Reality - New Zealand and
Beyond
Rotorua Events Centre, Rotorua
www.nzifst.org.nz/events/annual-conf.asp
July 4-8, 2011
School for Supervisors of Low-Acid Canned Food Thermal
Processing Systems
Massey University, Palmerston North
Contact Dr Owen McCarthy (o.mccarthy@massey.ac.nz) to register
July 10-13, 2011
44th Annual AIFST Convention
Tackling Tomorrow Today
Sydney Convention & Exhibition Centre, Darling Harbour
www.aifst.com.au
July 10-13, 2011
FoodPro 2011
Australian Food Processing and Technology Exhibition
Sydney Convention & Exhibition Centre
www.Foodproexh.com
September 12-16, 2011
18th Australian HACCP Conference
Gold Coast, Queensland, Australia
www.haccptown.com
September 13-15, 2011
Retail 2011 Exhibition and Conference
Melbourne, Victoria, Australia
www.retailexpo.com.au
September 26-28, 2011
Securing Global Food Safety
14th Australian Food Microbiology Conference and 2nd IAFP
Asia Pacific Symposium on Food Safety
Melbourne, Victoria, Australia
mel@aifst.com.au
October 15-16, 2011
Organic Expo & Green Show Melbourne
Melbourne, Victoria, Australia
www.organicexpo.com.au
November 6-10, 2011
Winery 2011 - The 6th International Specialised Conference
on Sustainable Viticulture
Blenheim, New Zealand.
www.winery2011.com
0800 MASSEY
www.massey.ac.nz
School for Supervisors of
Low-Acid Canned Food Thermal
Processing Systems
4-8 July 2011, Palmerston North
Massey University Institute of Food, Nutrition and Human
Health will again be running their annual School for Supervisors
of Low-Acid Canned Food Thermal Processing Systems
in July this year.
The course will be based on the 7th edition of the manual
“Canned Foods: Principles of Thermal Process Control,
Acidification and Container Closure Evaluation”. The course,
which is approved by the New Zealand Food Safety Authority
(NZFSA), is designed by the Science and Education Foundation
of the GMA/FPA (Grocery Manufacturers Association/
Food Products Association), Washington D C. The course
covers basic microbiological principles, the design and control
of a range of thermal processing systems (from the traditional
batch steam retort to aseptic processing), the principles
of food plant sanitation, recordkeeping and the design and
handling of food containers for thermal processing.
The NZFSA considers people who have passed this course
to be competent under New Zealand legislation to supervise
thermal processes for low-acid food.
If you are interested in attending the course, please contact
either Mrs Lee-Anne Hannan (l.j.hannan@massey.ac.nz) or
Dr Owen McCarthy (o.mccarthy@massey.ac.nz) at Massey
University, Palmerston North.
Registrations close on 17 June 2011.
NOTE: Given advance notice, and a reasonable number of
attendees, we are able to run the course anywhere in New
Zealand, and will be happy to do so.
44th AIFST Convention
Tackling Tomorrow Today
Sun 10 – Tue 12 July, workshops Wed 13 July 2011,
Sydney
This year’s AIFST Convention focuses on what food and allied
industries can be doing today that will help solve some
of the problems we foresee for the future.
Topics address environment and sustainability; safety and
risk; and food choices, nutrition and food fashion. Sunday
workshops address China market opportunities and product
development for that region.
The Convention offers the latest information important to
food technologists and scientists, sales and marketing, food
educationalists, nutritionists, retailers, management and
those in other food-related positions.
FoodPro 2011 runs simultaneously at the same venue.
Info and registration details at www.aifst.com.au
Earlybird rates for bookings received by 3 June.
42
Food New Zealand

International Conference Diary
EVENTS
List compiled by David Everett, FNZIFST, University of Otago
June 5-9, 2011
13th International Rapeseed
Congress
Prague, Czech Republic
www.irc2011.org
June 7, 2011
IGC Grains Conference
London, United Kingdom
www.igc.int/en/conference/
confhome.aspx
June 11-15, 2011
IFT Annual Meeting
New Orleans, Louisiana, USA
www.ift.org
June 14-16, 2011
International Scientific
Conference on Probiotics and
Prebiotics
Kosice, Slovakia
www.probiotic-conference.
net/Conference
June 16, 2011
Innovation in the food chain
London, United Kingdom
www.westminsterforumprojects.
co.uk/forums/event.phpeid=222
June 16-18, 2011
12th ASEAN Food Conference
Bangkok, Thailand
www.aseanfoodconference.com
June 21-23, 2011
Food and Environment
2011: Quest for a Sustainable
Future
Southampton, Hampshire, UK
www.wessex.
ac.uk/11-conferences/
foodandenvironment-2011.html
June 28-July 1, 2011
16th Gums and Stabilizers
for the Food Industry
Conference
Wageningen, The Netherlands
foodhydrocolloidstrust.org.uk
June 28-30, 2011
London Seafood & Seafood
Processing Expo 2011
London, UK
www.londonseafoodexpo.com
July 10-14, 2011
American Dairy Science
Association
New Orleans, Louisiana, USA
www.adsa.org
July 18-20, 2011
5th International Consumer
Science Research Conference
Bonn, Germany
www.consumer11.org
July 31-August 3, 2011
International Association for
Food Protection
Milwaukee, Wisconsin, USA
www.foodprotection.org/events/
iafp-annual-meeting/
August 9-11, 2011
Expo TecnoAlimentos 2011
Mexico City
www.expotecnoalimentos.com
August 10-12, 2011
International Conference on
Asian Food Security (ICAFS)
2011
Singapore
www.rsis.edu.sg/nts/article.
aspid=163
August 21-24, 2011
4th International
Symposium: Delivery of
Functionality in Complex
Food Systems
Physically-Inspired
Approaches from the
Nanoscale to the Microscale
Guelph, Ontario, Canada
www.uoguelph.ca/foodscience/
content/delivery-functionalitycomplex-food-systems
August 21-26, 2011
The 23rd IIR International
Congress of Refrigeration:
Refrigeration for Sustainable
Development
Prague, Czech Republic
www.icr2011.org
August 21-26, 2011
ICOMST 2011 – 57th
International Congress of
Meat Science and Technology
Ghent, Belgium
www.icomst2011.ugent.be
August 24-26, 2011
International Conference
on Agricultural, Food and
Animal Sciences (ICAFAS
2011)
Tokyo, Japan
www.waset.org/
conferences/2011/japan/icafas/
September 4-8, 2011
9th Pangborn Sensory
Science Symposium
Kyoto, Japan
www.pangborn2011.com
September 5-9, 2011
VII World Avocado Congress
Cairns, Queensland, Australia
www.worldavocad
ocongress2011.com
September 12-15, 2011
7th International Conference
on Predictive Modelling
of Food Quality and Safety
(ICPMF7)
Dublin, Ireland
www.icpmf.org/2011
September 13-15, 2011
Retail 2011 Exhibition and
Conference
Melbourne, Victoria, Australia
www.retailexpo.com.au
September 14-17, 2011
9th International Food Data
Conference
Norwich, United Kingdom
www.fao.org/infoods/food_
data_conf_en.stm
September 18-21, 2011
9th Euro Fed Lipid Congress
Rotterdam, The Netherlands
www.eurofedlipid.org/meetings/
rotterdam/
September 19-21, 2011
International Dairy Show
Atlanta, Georgia, USA
www.idfa.org
September 20-23, 2011
7th International Congress
of Food Technologist,
Biotechnologist and
Nutritionists
Opatija, Croatia
vdragov@pbf.hr
September 21-23, 2011
7th NIZO Dairy Conference:
Flavour and Texture:
Innovations in Dairy
Arnhem, The Netherlands
www.nizodairyconference.com
September 27-29, 2011
3rd MoniQA International
Conference
Varna, Bulgaria
varna2011.moniqa.org
September 28-29, 2011
The Eighth Cheese
Symposium
Fermoy, Co. Cork, Ireland
www.teagasc.ie/events/2011/
cheese_symposium/
September 28-30, 2011
International Conference
on Biotechnology and Food
Engineering
Singapore
www.waset.org/
conferences/2011/singapore/
icbfe
October 8-12, 2011
ANUGA
Cologne, Germany
www.anuga.com
Full listing at http://web.me.com/drcheese
If you would like us to include your course or conference in this listing contact David Everett, DrCheese@mac.com
April/May 2011
43

The businesses formerly known as Realcold Milmech,
Realcold Millers Mechanical, Realcold Industrial and
Realcold Mechanical have joined together and will trade
as Milmeq. Milmeq continues to provide a range of fully
integrated systems for food processing industries.
BRISBANE PHONE +61 7 3340 1100
AUCKLAND PHONE +64 9 526 5943
DUNEDIN PHONE +64 3 477 7485
www.milmeq.com info@milmeq.com
For further information about the systems
we develop, design and deliver or for an
update regarding the changes within our
company please contact one of our offices.
BRISBANE PHONE +61 7 3340 1100
AUCKLAND PHONE +64 9 526 5943
DUNEDIN PHONE +64 3 477 7485
www.milmeq.com
info@milmeq.com
44
Food New Zealand