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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
Page 1 and 2: April/May 2011 NZ’s Authority on
Page 3: Contacts Executive Manager, Rosemar
Page 7 and 8: Review of R&D support to the high-t
Page 9 and 10: ProTeCT Your brAnd Choose Independe
Page 11 and 12: © Novozymes A/S · Customer Commun
Page 13 and 14: calling Christchurch Dave Pooch, Pr
Page 15 and 16: Liquid packaging - from IBC to reta
Page 17 and 18: Overview Marrying design to content
Page 19 and 20: PROTEOS - the future of world prote
Page 21 and 22: glass hotter and using higher press
Page 23 and 24: ..and so to food and health Then, h
Page 25 and 26: after suffering a bout of foodborne
Page 27 and 28: from nature Dry Basil seeds (top) a
Page 29 and 30: What’s happening at NZIFST Counci
Page 31 and 32: NZIFST New Professional Members NZI
Page 33 and 34: Branch news NZIFST A taste of passi
Page 35 and 36: NZIFST Careers NZIFST Senior food s
Page 37 and 38: MIA NEWS Pictured left to right are
Page 39 and 40: Research Association Inc. (LASRA ®
Page 41 and 42: 5th Annual NZ/Australia Sensory and
Page 43 and 44: International Conference Diary EVEN

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