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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
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Page 15 and 16: Liquid packaging - from IBC to reta
Page 17 and 18: Overview Marrying design to content
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Page 41 and 42: 5th Annual NZ/Australia Sensory and
Page 43 and 44: International Conference Diary EVEN

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