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

October/November 2011
NZ’s Authority on Food Technology, Research and Manufacturing
FEATURED IN THIS ISSUE:
OVERVIEW – Ingredients, including a preview of INGREDIO
Packaging – MAP and insulated packs for chilled products
Nutrition: Foods for satiety
NZ Food Innovation Showcase Preview
The official Journal of The New zealand institute of food science and technology inc.

EDITORIALS
From the Editor
A number of new and exciting projects have been finished in the Peppermint Press world since the last issue
of Food New Zealand. There’s the new website, have a look at www.foodnz.co.nz.
There is also a redesign of the ‘look’ of the magazine pages, thanks to our designer Johanna Paynter. We are
fresher and smarter now. I hope you like it.
Along with our new website comes Nibbles Newsbites – an e-zine which ‘comes-out’ every fortnight and
is distributed via a link from Nibbles, NZIFST’s fortnightly online newsletter. Currently all 1700 people who
receive Nibbles are being sent the link. That database will grow over time.
The content of In-Brief has changed slightly as current news items will be included in Newsbites, In-Brief has
also moved back in the magazine.
Now, on something entirely different. A friend of mine is a financial adviser, sorry Accredited Financial Adviser
(he’s completed the Securities Commission requirements for accreditation). He is a sole operator with a small
business, which he does as much for hobby value as financial gain. He’s recently been contacted by IRD
Anne Scott
because some of the information on his website doesn’t comply with trademark requirements. Bear with me
here, there is a point. In a small number of places he’s called KiwiSaver Kiwisaver, (spotted the difference?).
So, the IRD has someone, probably several someones, in their organisation paid to spend time minutely inspecting my
friend’s and other financial advisers’ websites and white papers for non-compliance, and then telephoning them and taking
them through the errors, then rechecking the corrections. Talk about a hammer to crack an egg.
Wouldn’t it be lovely if MAF had the funds to proactively pay people to check all FMCG product labels in the stores, confirm
accuracy of analysis, and contact the manufacturers or importers and insist they corrected everything, instead of having
to be reactive to complaints.
We’d all be better off if more resources went to protecting our food safety and less on such petty details.
Anne Scott, MNZIFST, Publisher and Editor
From the President
The structure of the food industry can appear like a complex labyrinth to those not directly involved in it. I
was reminded of this recently when I was asked to create a visual representation to show the relationships
between different sectors within the industry, to assist new businesses wanting to operate within it.
One sector that gets little exposure, especially to the general public, is the group known as “food ingredient
suppliers”.
When we cook meals at home we usually rely on the grocery store to provide our ingredients, and this is also
often the case for new entrants to the food manufacturing industry. That is, until they discover the group of
businesses that specialise in offering either basic food ingredients in bulk formats; processed intermediate
products such as fillings and premixes, or technical food ingredients that perform an important function,
such as preservation or emulsification.
New Zealand has a wide selection of ingredient supply businesses that do a fantastic job of servicing our food
manufacturing industry so they can continually innovate and create exciting products for us all (and the rest
of the world) to enjoy. Most suppliers provide excellent advice on the best ingredient to use for the purpose,
Cathy McArdle
and they are flexible when small customers ask to buy only two bags, when really they’d prefer to sell them
ten. Other times they grit their teeth and smile serenely when the supermarkets ask for proof that the ingredient
supplied really is natural, as was claimed on the specification. Where would we be without them?
As a way of publicising the products and services our ingredient suppliers have on offer, NZIFST has created a mini expo,
just for this sector – it’s called INGREDIO.
We have timed it to take place in Auckland, in the week after the All Blacks win the Rugby World Cup, and following a
sunny Labour weekend. We hope you will join us in Auckland on October 26th for this free event, so you too can learn
about the myriad of food ingredients and suppliers available to you.
See http://www.nzifst.org.nz/events/default.asp for more detail. You can register your interest in attending there too.
Cathy McArdle, President, NZIFST
2
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: 22nd November, 2011
Features for December2011/January
2012
Overview: Food Safety: Accreditation process,
benefits and instrument calibration
Food Packaging – sustainability
Small business success – Blackball Salami
Cover picture: Cocoa beans drying in Ivory
Coast. Photo supplied by Cargill Cocoa and
Chocolate.
Subscribe to Food New Zealand
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P O Box 11 530, Ellerslie, Auckland 1542
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Phone/Fax 64 9 527 8449
www.foodnz.co.nz
NZ’s Authority on Food Technology, Research and Manufacturing
October/November 2011| Volume 11, No.6 ISSN 1175 – 4621
Contents
2 Editorials
4 Overview: Ingredients
12 F-Files: In-body food in focus
14 Packaging:
Developments in MAP
Seal quality on food tray packaging
Chilltainers – improved packaging for chilled, fresh products
20 Nutrition – Feeling fuller longer
Carl Massarotto, Plant & Food Research
21 NZ Food Innovation Showcase – a preview
26 In- Brief
30 Oils and Fats news
Laurence Eyres, FNZIFST
32 Deciphering supplemented food rules
33 Protecting IP in novel food ingredients and derived products
Shayne Nam
34 NZIFST News including:
News from Council
new members
new Professional members
Branch activities
Schools Science fairs reports
Careers Report
44 MIA News – including MIA Conference report
Ali Spencer, MIA
48 Undergraduate Writing: Pomegranate seed oil as a dietary supplement
Pui Yee Lee, Student, University of Otago
50 Events and Conference Diary
David Everett, FNZIFST
Publisher and Managing Editor
Anne Scott, Peppermint Press Limited
anne@foodnz.co.nz
Director and Writer
Dave Pooch, Peppermint Press Limited
dave@foodnz.co.nz
NZIFST Publications Committee
David Everett, Chair, Anne Scott, Lee Huffman,
Owen McCarthy, Tom Robertson, Marie Wong,
Rosemary Hancock, Jeremy Smith, Namalie
Jayasinha, Shayne Nam, Chris Newey.
Published by Peppermint Press Limited
Printed by MHP Design and Print, Auckland
Food NZ ABC Audited Circulation 2461 January 2009
Copyright © 2011 Peppermint Press
No part of this publication may be reproduced or copied
in any form by any means (graphic, electronic, or
mechanical, including photocopying, recording, taping
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.
Advertising
Mike and Sally Dimond
sales@foodnz.co.nz, 09 444 1836
Layout
Johanna Paynter, Pix Design, Auckland,
bill@pixdesign.co.nz
Regular Contributors
Laurence Eyres, Ali Spencer, Laurie Melton,
Owen McCarthy, Dave Pooch, David Everett,
Jenny Dee, Cathy McArdle, Matt Golding
Notice to Contributors
When submitting editorial for Food New Zealand
please observe the following, Editorial to be
submitted as plain text files, NO FORMATTING
please. Images should be sent as high resolution
.jpg or .tiff files. Do not embed images in word
documents, send separate files. Any images
smaller than 500 kb may not be printed as the
clarity of the print may be compromised.
Advertisers
Material specification sheet and rate card on
website, www.foodnz.co.nz
October/November 2011 3
ENDORSED BY THE MEAT INDUSTRY ASSOCIATION OF NEW ZEALAND

Overview
Ingredients
Don’t be caught short when you need to develop or reformulate products – our ingredient supplier sampler covers
new, improved and true-blue options.
Alchemy Agencies
Make Alchemy Agencies your strategic partner.
Here’s why…….
We are trusted exclusive agents for many global manufacturers who
are leaders in their field. Many ingredients are unique and available
only from Alchemy.
Prior to April 2011, the company was known as International Food
Agencies Ltd (IFA). Eight years ago IFA merged with Alchemy and the
two companies operated side by side under common management
and ownership. During that time Alchemy Agencies Pty Ltd was established,
based in Sydney, and the move to a common name across the
Tasman was imminent.
Alchemy Agencies is very diverse, operating across many industry sectors
including food and beverage, cosmetics, personal care, industrial
and performance chemicals. We have a team of 13 (and growing!) all
very experienced in their specific products or service. Coralie Parris
(customer service) says “We all pride ourselves on our communication.
We realise that fast responses can save money for our customers
and our performance is critical to their success”.
Malcolm Black is responsible for the development of stabiliser business
in this region and technically qualified with lengthy operations experience.
Many customers have commented that “Malcolm’s practical,
hands-on approach was a huge help when building our formulations.”
What specific ingredients do we offer? We invite you to our website,
www.alchemyagencies.co.nz, for specific information but in general
our expertise is supply and advice in three main product categories
namely:
• Hydrocolloids with premium agencies TIC Gums and PB gelatin
offering the best technology and support.
• Processed fruits and vegetables again with agencies Agrozzi,
Fruitmark b.v., Bayernwald, Farm Fresh Fine Foods, and Scelta, to
name just a few!
• Food acids, specifically malic and fumaric acid from Bartek.
The Directors of Alchemy have invested in robust information systems,
designed to meet all customer demands: most importantly delivery on
time. All products are tracked by lot and shelf life is monitored and
managed closely. Director Jon Sheridan says “The devil is in the detail.
We are constantly reviewing processes, resulting in less problems and
more satisfied customers. We hold our heads high knowing ultimately
we are judged on our performance and our ability to solve issues
quickly as they arise. Managing risk for our customers is paramount.
Our ability to maintain stability of supply from the same qualified producers
every time is a cornerstone of our business”.
Those who know Alchemy already understand we develop long term
relationships as opposed to short term traded opportunities, we certainly
will not waste your valuable time !
Danisco
Food manufacturers are currently facing particular challenges of cost
and sustainability respectively with Guar Gum and Palm Oil.
Price rises of up to 300% have transformed Guar Gum from an inexpensive
commodity into an increasing cost burden in the many products
where it is used.
New horizontal drilling technology draws on refined guar in the extraction
of natural gas, putting suppliers under unprecedented pressure
to keep up with demand and the resulting upward price trends are
expected to continue, raising the possibility that the food industry will
be unable to obtain sufficient supplies over the next few years.
Danisco has long-standing relations with our preferred suppliers and
we are carefully monitoring the situation. At the same time, we have
developed a number of solutions that enable partial or total guar replacement.
Palm Oil is the world’s top selling vegetable oil, used in many food and
non-food products and continues to rapidly increase its market share.
However, the use of Palm Oil is causing consumer concern about deforestation
and environmental sustainability.
Danisco acknowledges their responsibility to protect resources and
ecosystems and enable our business to contribute to a more sustainable
future. Danisco emulsifiers are currently produced using RSPO
(Roundtable on Sustainable Palm Oil) certified sustainable Palm oil according
to the supply chain level – segregated or mass balance.
To discuss how Danisco can help you or your customers, please contact
Derek Horne in our Auckland office.
Dominion Salt
Pure essential salt
Surely there can be no product purer, more natural or environmentally
friendly than salt – pure sea water, provided and evaporated by Nature,
harvested and refined to perfection by Man. Salt (sodium chloride) is a
life sustaining compound, and is essential in our nutrition.
Dominion Salt has been producing salt for more than 60 years and although
the many uses and applications of salt have changed little over
time, technology and consumer demands have driven the need for a
more purified ingredient. This prompted Dominion to commission a
vacuum refinery to manufacture Pure Dried Vacuum Salt (PDV). With
a recent refinery extension in 2010, capacity has almost doubled to enable
Dominion Salt to meet demand for purified grades.
Dominion Salt produces a wide variety of PDV salt grades to meet the
needs of the dairy, pharmaceutical and food manufacturing industries,
for example, specifications for manufacture of cheese, butter, flavourings,
casings, and Iodised Bread to name a few. All food grade salts
are manufactured to MAF standards. Dominion Salt also has ISO 9001
accreditation, along with Halal and Kosher Certification.
4
Food New Zealand

Overview
Natural Salt and Marlborough Flaky Sea Salt grades are produced by
a more natural evaporation process. These are rich in flavour and
minerals and have no additives. Harvested at Lake Grassmere near
Blenheim, these grades are Certified Organic, approved by Bio-Gro NZ.
These are popular in the restaurant trade and our Flaky Sea Salt is re-
nowned for its flavour, soft texture and versatility when combined with
fine cuisine.
Food grade salts can be obtained from a variety of food wholesalers
nationwide, packaged under the brand name “PacificSalt”. For more information
about Dominion Salt visit their website: www.domsalt.co.nz.
DSM’s heart health ingredient solution
Consumers are increasingly concerned about heart health and look
to products that can help them improve cardiovascular health naturally.
DSM Nutritional Products’ Fruitflow ® is the first natural, scientifically
substantiated solution for the promotion of healthy blood flow by
keeping platelets smooth and reducing platelet aggregation.
Fruitflow is one of the few ingredients with an approved health claim
from the European Food Safety Authority (EFSA) under Article 13.5,
opening up clear routes to market for food, beverage and dietary
supplement products. Fruitflow does not disrupt the blood clotting
process required following injury.
Published clinical studies have demonstrated that Fruitflow reduces
platelet aggregation in 97% of individuals within 1.5 hours of con-
sumption and its beneficial effect lasts up to eighteen hours. When
taken regularly, on a once-per-day basis, the effect is continuous,
making it ideal for use in functional foods or dietary supplements.
No side-effects, allergenic reactions or incompatibility with other
medication have been reported following its prolonged use in eight
clinical studies.
Fruitflow can be used individually in powder form or combined with
other important nutrients for heart health in a Quali ® -Blends premix.
Quali-Blends are custom-designed premixes containing a combination
of nutrients to enhance food, beverages and dietary supplements.
A standard off-the-shelf range is also available – each blend
aligned with one of DSM’s 12 Health Benefit Solutions, targeting the
leading health concerns of consumers today, such as heart health
and healthy ageing. www.dsm.com
W www.hawkinswatts.com P +64 9 622 2720 F +64 9 622 2725
Providing knowledge,
not just ingredients.
Acidulants | Antioxidants | Aromatics | Bulking Agents | Caramelised Sugars | Cocoa
Colours | Dehydrated Products | Emulsifiers | Flavours | Fibre | Hydrocolloids | Inclusions
Minerals | Nutraceuticals | Oleoresins & Essential Oils | Preservatives | Sweeteners
October/November 2011 5

Overview
Fortitech
Fortitech is extending its range
of services and capabilities by
providing an all-in-one product
development solution for powdered
beverages. Fortitech’s allin-one
product is a convenient
way to deliver nutrients, flavours,
colours, stabilisers and sweeteners
in one complete powdered
solution. The key benefit to a
beverage manufacturer is getting
innovative beverages to market
faster and minimising the risk of
ingredient interaction while preserving
the taste, texture, appearance
and mouth feel of the end
product with the added benefit
of a longer shelf life. Fortitech is
boosting its new service by offering a free sample from its website,
www.fortitech.com/beverage. The free sample is in a stick pack
format and contains over a dozen nutrients. Beverages with added
health benefits are in high demand and Fortitech is leading the way
in product development in this area.
Fortitech can provide everything a manufacturer needs to create and
launch innovative beverages faster. In addition, Fortitech is utilising
its added value manufacturing capabilities in the areas of agglomeration,
roll compaction, spray drying and encapsulation to ensure
the end product maintains its flavour profile and fully dissolves in
water.
Founded in 1986, Fortitech, Inc. is a world leader in the development
of custom nutrient premixes for the food, beverage and pharmaceutical
industries, integrating functional ingredients from a comprehensive
selection of vitamins, minerals, amino acids, nucleotides
and nutraceuticals. Fortitech is ISO 9001:2008 certified, with a stringent
Allergen Monitoring Program and meets GMA-safe, cGMP,
GMO-free, HACCP, Organic, Kosher and Halal standards. Headquartered
in Schenectady, N.Y., the company has a global network of
manufacturing and distribution facilities, throughout Europe, Asia
Pacific, South America, Mexico and the United States (New York and
California). For more information, visit fortitech.com.
Ingredientbox Ltd
Ingredientbox Ltd has recently opened an office in New Zealand, having
operated in Australia since 1987. The company represents a wide
range of reputable international manufacturers as their sole New Zealand
agent, specialising in the supply of high quality ingredients to the
food, beverage and flavour industries.
General Manager, Terri Lipanovic, advises that Ingredientbox Ltd specialises
in providing solutions for nutritional fortification, shelf life extension,
flavour, colour and textural stability, salt and sugar reduction,
new product development and clean label formulation and development.
Ingredients on offer include chocolate, chocolate couverture and inclusions,
cocoa powders, flavours, colours, Omega 3 (liquid and powder),
IQF and air dried herbs, vitamins and minerals (separate, premixed,
microencapsulated), carotenoids (lycopene, β-carotene, lutein), natu-
ral flavour enhancers (bitterness blockers, salt enhancers, sweetness
enhancers), CO 2
extracts from plant, fruit, nuts and vegetables, and
natural antioxidants.
Ingredientbox also offer a complete technical service to support our
sales and marketing activities. Comprehensive ingredient information
is provided and, furthermore, we work with our customers in the marketing,
development and production areas to maximise ingredient impact
and minimise waste.
The range of products is diverse, yet, at the same time, each complements
the others. In addition, new suppliers and products are continually
being sought and assessed for possible inclusion in our range.
With our vast knowledge of the food industry, if there is an ingredient a
customer is looking for that is not mentioned in our product range, we
can probably either source it or offer a recommendation.
We take pride in our service and welcome enquiries any time.
T
T
6
Sherratt FoodNZ Ad 185x62 V2.indd 1
Food New Zealand
24/06/11 8:58 AM

Overview
Ingredient Resources
Australian ingredient supplier, Ingredient Resources, has announced
record worldwide sales growth of 50% in the last 18 months for its
Kiwi Fruit Powder Extract (KFPE) OT1005X. The company is forecasting
continued high demand for this unique, 100% natural meat tenderiser
which is now being used in various cuts of meat, poultry and
seafood products.
KFPE OT1005X has been developed to overcome the problems meat
processors face, namely the unreliable quality of many cuts and the
long times needed to achieve satisfactory levels of tenderness. Derived
from fresh green kiwi fruit, the extract’s active component is the natural
protease enzyme actinidin, which is mainly found in this fruit species.
The extract is manufactured using a proprietary process without
chemicals or solvents. As the final extract is standardised, its activity
level is consistent and unaffected by seasonal variations during the
growing season.
Unlike any other natural protease enzyme, such as papain or bromelain,
KFPE OT1005X has a temperature activity range of 20ºC and
deactivates at approximately 38ºC. It reaches peak activity at 20ºC. This
makes the extract the first natural commercial product which tenderises
at low temperatures while also keeping microbe loads at low levels.
The extract is acid and salt tolerant, and compatible with phosphates
and spices.
KFPE OT1005X is designed to tenderise and then consume itself so
there is no need for elevated temperatures to kill the activity. This ensures
that there is no live enzyme present when the treated meat cut
reaches the marketplace.
Dennis Chesser, CEO of Ingredient Resources,
comments: “The recent surge in sales of this
kiwi fruit powder extract is remarkable and
we’ve seen a particular lift in the
meat industry. We anticipate continued
growth in its popularity as
more and more meat processors
experience the vital role it
plays in helping them tenderise
and upgrade all types of
cheaper cuts.”
KFPE OT1005X is manufactured
in New Zealand by Cuisine
Resources, who pioneered the technology in the late
1990’s. As the manufacturer’s exclusive international agent, Ingredient
Resources supplies KFPE OT1005X to meat, poultry and seafood
processors around the world.
www.ingred-res.com.au
Invita NZ
Invita NZ imports, markets and distributes food and life science ingredients,
focusing its activities on the food, beverage, pharmaceutical
and nutraceutical industries. Through our suppliers, we are at the forefront
of ingredient innovations and global market trends.
“Invita supports the manufacture and supply of sustainable ingredients
and ethical practices. We only work with reputable suppliers, many
of whom have proactively invested in sustainability programmes,” advised
Mike Johnson, commercial director of Invita.
Cargill Cocoa and Chocolate is building a transparent
and sustainable supply chain, through actions that are
delivering real, long-term benefits for cocoa farmers
• Cargill Cocoa & Chocolate is making sustainable cocoa products
a reality. Cargill is building a transparent and sustainable
supply chain, through actions that are delivering real, longterm
benefits for cocoa farmers, their families and their local
communities. Cargill is a founding partner of the UTZ Certified
cocoa programme and was the first to bring UTZ Certified cocoa
powder to the market. www.cargillcocoachocolate.com
• DSM Nutritionals’ new “Quality for Life” seal and “Bright Science,
Brighter Living” branding encapsulate its ground-breaking
developments in nutritional products. DSM’s broad portfolio of
innovative, high-quality nutrients and consumer insights will
help your products achieve consumer health and wellness goals.
www.qualityforlife.com
• Kempas Edible Oils operates 100% sustainable palm oil
plantations, and offers non-hydrogenated and trans fatty acid-free
confectionery fats for clean label products.
• Firmenich: Embracing Sustainability. All 2010 sustainability goals
were exceeded and even more challenging ones set for 2015.
Sustainability is broader than a “green strategy”; it is a game
changer. With this is mind, Firmenich is inventing the flavour
business of the future. www.firmenich.com
Invita offers expertise in savoury and culinary applications, including:
• Smart Salt ® , an innovative triple mineral salt, plus Saltprint ® from
Firmenich, which combine to provide a total solution for sodium
reduced applications.
• BENEO-Remy rice starch and rice flour in coatings to provide
extra crispiness, good adhesion, reduced oil uptake and clean
labelling.
• Firmenich Thermarome ® , encapsulated flavours which offer
superior heat stability in fried applications.
INGREDIENTS FOR LIFE
October/November 2011 7
sales@invita.co.nz www.invita.co.nz +64 9 2722092

Overview
Don’t miss
Is your short pastry too short?
Is your yoghurt weeping?
Are the breadcrumbs falling off your fish fingers?
Are your cakes starting to grow before they are sold?
Is your emulsion failing?
Do you need advice on the best ingredients for your product?
• colours • flavours
• modifiers • preservatives
• antioxidants • vitamins
• minerals • flour
• everything fruity • starches
• dairy • sweeteners •
26 October 2011, Genesis Theatre, Telstra Clear Pacific Centre, Manukau City, Auckland
It’s all FREE at INGREDIO, the NZIFST Ingredients mini-expo.
www.nzifst.org.nz/events/default.asp
Flavorjen
Flavorjen is a recognised supplier of natural flavours to the food
and beverage manufacturing sector.
In today’s food and beverage market the demand for natural
products, clean label ingredients and natural processes is increasing.
Flavorjen offers a unique range of natural flavours, applications
technology and natural preservatives to fill this need.
Natural Dairy Flavours: If you are looking to partially or fully
replace dairy products in your formulations, achieve cost
savings or make a low fat product while augmenting flavour
and mouth feel, or increase the indulgence without
the addition of fat then check out Flavorjen’s unique natural
dairy flavours.
Proprietary Specialised Blends: Demand for these
blends has grown over the last few years as manufacturers
seek consistency of flavour and functionality of a number of
key ingredients. Flavorjen have responded by developing a
wide range of specialised blends. These include blends such
as cheese types, rich chocolate, cultured product, and yoghurt
texturiser.
For Texture and Stability Challenges:
Gum Gurus® On Call.
There’s no greater priority than helping clients solve complex
texture and stability challenges. For over 100 years, we’ve
helped create product success stories for our customers.
Contact our team of knowledgeable food scientists to help
with your next project.
www.ticgums.com
Distributed by:
Alchemy Agencies Ltd
Contact: Malcolm Black, Phone +64-9-3066094
Email: malcolm@alchemyagencies.co.nz
8
TICGumsNewZealand.indd 1
Food New Zealand
5/20/11 7:56 AM

Natural Fruit Flavours: Products from Flavorjen’s range of natural
true-to-fruit flavours are a great way to add a fresh fruit taste or embellish
the flavour of a fruit that has lost its freshness due to processing.
If you are looking to replace artificial flavours or improve the flavour of
existing products then check out our extensive range.
Natural Preservatives: Flavorjen has a range of naturally produced
antimycotic and antimicrobial food additives. These are very
effective in controlling spoilage in a variety of foods
Flavorjen is regularly commended on its speed of delivery and consistency
of product quality. Flavorjen is focused on customer service,
maintaining short lead times on sample requests and offering low
minimum volume requirements. The company has been recognised
through the Manukau Business Excellence Awards in 2008 as the Small
Business of the Year.
Go to www.flavorjen.com
Overview
Innovation from Salkat
Salkat will be showcasing their range of outstanding and innovative
nutritional and functional ingredients at Ingredio, along with a new
range of inclusions.
A range of innovative inclusions have been added to Salkat’s portfolio
adding dimension, interest and taste for dairy, confectionery, bakery,
and cereal applications. Make your product stand out with mouth popping
fun, crunchy candy pieces, coated hokey pokey, or innovative
naturally flavoured cereal sprinkles and pieces.
If you are looking for ancient seeds, look no further than Salkat’s Salba
seed. One of the richest plant-based sources of Omega-3, fibre and antioxidants
found in nature. Non-GMO, vegetarian and gluten-free Salba
meets the market.
Now, with a full range of vegetable proteins, fibres, carbohydrates, oils,
natural sweeteners, antioxidants, stabilisers, natural flavours, natural
Salba seeds
colours and interesting inclusions, your development projects become
a breeze with Salkat.
Established in 1989, today Salkat has offices in Melbourne, Sydney,
Brisbane, Perth and Auckland and is renowned as always being at the
forefront of market trends that see them continually sourcing the best
new products the market has to offer.
For more information about the full range of products and services
from Salkat visit www.salkat.com or visit us at Ingredio.
October/November 2011 9

Overview
Tate & Lyle’s innovative
ingredient CREAMIZ
As summer approaches consumers are turning to
ice cream for an indulgent treat to enjoy in the hot
weather, but still remain aware of the importance
of eating healthily. Ingredients which can boost ice
creams’ indulgent appeal and taste profile, without
adding to their fat content, are therefore proving more
popular than ever.
Using Creamiz as its foundation, Tate & Lyle has
developed premium ice cream CREATE. With an
enhanced creamy texture, this prototype illustrates how
Creamiz can supplement the indulgent mouthfeel of
traditional ice creams, without increasing the levels of
fat, and at a low cost in use. The ingredient has already
been used with great success in a wide range of yoghurt
and dessert applications, and can help manufacturers
provide a luxury taste in their products.
For manufacturers looking for solutions to lower the
fat content and control the cost of their ice cream
products, Tate & Lyle has developed its ice cream
Optimize prototype. Although dairy is key to the
mouthfeel of ice cream, using Creamiz as a fat replacement
ingredient can help manufacturers reduce an ice
cream’s fat content by 20% and deliver significant cost
savings, while retaining the product’s original creaminess
and texture.
CREAMIZ can be used on standard food manufacturing
lines and does not require any change in the
manufacturing process.
CREAMIZ can supplement the indulgent
mouthfeel of traditional ice creams, without
increasing the levels of fat
Ingredients at Formula Foods
Christchurch based Formula Foods is a specialist manufacturer and
supplier of high quality food flavours, colours, bakery aids and food
stabilisers. Our team of food scientists and technologists work on
developing best use of ingredients to maximise texture, flavour and
application technology to enhance product quality, appearance,
shelf life and margins.
Founded in 1987 by Dave and Christine Rout, the company now
occupies purpose-built premises from where it services customers
not only with ingredients but also QA and process control instrumentation,
shelf-life testing, new product/recipe development and
nutritional labelling calculations.
The company prides itself on a high level of customer satisfaction
and a service delivery record second to none. We provide stock
provisioning to forecasted draw down with volumes as low as 1kg.
We develop unique flavours to meet individual requirements which
can also be combined with colours to assist batch and recipe simplification.
Flavours – Natural and artificial identical – in powder and liquid
form.
Colours – Natural and Artificial – powders and liquids and flavour-colour
concentrates
• Bakery pastes
• Preservatives
• Stabilisers
• Food acids
• Formulated products
• EggXel – bakery applications as an egg replacer/extender
• Sausage Spice premixes
10
Food New Zealand

Overview
YO-MIX yogurt culture
and chocolate flake
YO-MIXmild yoghurt cultures
Over recent years there has been a steady growth of the entire yogurt market, in both
relatively mature and developing markets, in particular in the case of China. There
has also been an the increase in the use of mild yogurt cultures that provide yogurts
with extremely low post acidification. The growing popularity is not surprising, given
the benefits offered by these types of mild cultures developed by Danisco experts as
a next generation of YO-MIX yogurt cultures.
Key factors behind this trend, especially within the developing markets, are the difficulties
of maintaining cold transport and storage throughout the production and
logistics chains.
These cultures give numerous advantages when compared to many traditional yogurt
cultures, including superior consistency of yogurt throughout shelf life, opportunities
to reduce levels of sugar used in the yogurt, and most importantly, flexibility
in the production of yogurt, especially when faced with delays in cooling of yogurt
after fermentation.
Traditional cultures may give significant acidification when held in holding tanks,
while waiting to be dispensed into the final containers. Hence, this or other delays
in cooling may result in a more acidic product. In contrast, these mild culture types
tend to give no or only minor acidification once a target pH of 4.5-4.6 is reached.
Consequently, extended cooling periods after reaching the target pH have usually
little impact on acidity of the final product. In addition, due to this optimised strain
selection, the mildness gain could enable cooling at higher temperature ensuring
the most appropriate level of thickness in the end product.
Furthermore, the lower levels of acidity developed by these types of yogurt cultures
provide opportunities to develop low sugar yogurt alternatives in line with consumer
demands for a reduced sugar diet.
CSI Processors Ltd
CSI Processors Ltd was established in 1995 as a supplier of fresh, prepared
vegetables to leading food manufacturers. The company has
since grown to be one of Australasia’s largest onion processors, and
now adds further value to vegetables in the form of chilled and frozen
vegetable-based products and recipe foods and bases.
CSI Processors is based in Hawke’s Bay and their customers are food
manufacturers and the food service industry worldwide. Our products
are used in sauces, stocks, frozen meals, canned foods, retort pouch
meals, hamburgers, chutneys and salads.
Products we supply include:
• Fresh prepared vegetables including onions, carrots, potatoes,
celery, mushrooms.
• Sautéed onions which are cooked to your requirements with or
without oil/butter.
• Sautéed vegetables including onions, carrots, celery, garlic,
mushrooms which are cooked to your requirements with or
without oil/butter.
• Pickled vegetables including gherkins, onions, green tomatoes,
red and green peppers, cauliflower.
• Recipe foods and sauces manufactured to your own recipe.
We can work with you to contract manufacture or develop
products for your specific requirements. At CSI Processors we
have very high quality and food safety standards. We have a
NZFSA accredited Food Safety Programme and Risk Management
Programme. Our long standing grower relationships allow us
to provide you with quality products year round and complete
traceability from the field to your door.
Contact Rebecca Klee today to discuss your vegetable-based ingredient
requirements.
Beverages
Natural Flavours
Functional Ingredients
Natural Sugar
Alternatives
First Choice Flavours
Velcorin
NPD
Beverage Formulators
New Product
Concepts
Global Beverage
Trends
Sensory Stimulators
Zymus International Limited
Auckland, New Zealand Phone: +64 9 820 0075 Fax: +64 9 820 0091
Sydney, Australia Phone: + 612 9091 0125
Email: info@zymus.net www.zymus.net
409878_Food NZ_185x62(final).indd 1
15/03/11 8:55 AM
October/November 2011 11

F-FILES
In-body food in focus
In a previous article we discussed how the sensory perception of a food system was governed by the breakdown of the food under
oral processing conditions. This dynamic disassembly of food microstructure is responsible not only for the development of texture
during mastication, but also contributes to the temporal release and detection of both taste and flavour components from within food.
Of course, whilst the sensory pleasure gained from eating is a huge
motivating factor in our consumption of food, the primary biological
function of food is the provision of nutrients and energy essential for
life and growth. Accordingly there is the question as to what roles,
if any, the physico-chemical and material properties of a consumed
food play in the digestive process?
Digestion under the microscope
Firstly it should be noted that as human beings we are remarkably
efficient at this business of digestion. We consume a vast array of different
foods, with a huge diversity in composition, material state and
structure, and yet we seem to be able to extract every last little drop
of value from what we eat. Both the mastication and digestive processes
in the stomach and small intestine are essentially designed
to render our various food materials into a molecular broth that can
readily be absorbed into the body. Not surprisingly it is actually difficult
to fool the body into making a different digestive response, at
least with most conventionally produced and manufactured foods.
This question of designing foods for tailored digestion does, however,
present some interesting possibilities for providing specific
nutritional benefits, such as targeted delivery and bioaccessibility
of micronutrients; reduced allergenicity or food intolerance; or controlled
satiation, which last is seen as a potential tool for reducing
energy intake as part of combating the obesity epidemic.
The food structure-digestive
physiology interface
The perceived importance of controllable digestion is reflected in the
remarkably rapid growth of research taking place at the food structure-digestive
physiology interface. This has seen the emergence of
a new generation of static and dynamic in-vitro digestive models
aimed at replicating human gastrointestinal (GI) biochemistry and
biomechanics, some with a remarkable degree of complexity. This
approach has provided the means of achieving high-throughput
evaluation of both model and multi-composite foods, providing information
such as rate of enzymic hydrolysis of nutrients, and information
on the effects of simulated physiological environments
on the material state of foods (and vice versa). In-vitro analysis allows
relatively straightforward characterisation and comparison of
food materials. However, results are valid only if observations are
replicated in vivo. Success requires the development a multi-disciplinary
approach in which in-vitro analysis can be compared with
the results of human trials, validating (or otherwise) behaviours observed
under simulated conditions against physiologically relevant
biomarkers.
The correlation of specific digestive behaviours between in vitro
and in vivo can be surprisingly good, particularly for highly simplified
model systems, often based around a single macronutrient.
However, food systems are anything but simple, and the complex
interactions of food micro- and macronutrients coupled with the intrinsic
material properties of food can present significant hurdles in
achieving good in-vitro in-vivo correlation. In this respect, a particular
challenge for in-vitro analysis is the ability to replicate adequately
the biomechanics of the GI tract in terms of both motion and force.
Comparing in-vitro with in-vivo
behaviours
The behaviour of food materials under digestive conditions is of
interest to Professor Roger Lentle and his team from Institute of
Food, Nutrition and Human Health and the Riddet Institute at Massey
University. Of particular focus is the role of biomechanics in the
processing and transport of digesta within the GI tract. This includes
the breakdown of food materials in the stomach and conversion
into digesta, subsequent gastric emptying into the duodenum, and
transit through the small and large intestine. Motility in the GI environment
is responsive to both the material state and properties of
the digesta (which in principle can be related back to the original
microstructure of the food prior to consumption) as well as hormonal
regulation arising from nutrient absorption and uptake. Trying
to incorporate such behaviours into an in-vitro model is clearly
not a trivial task, and so Roger and his group have taken a different
approach by developing a novel ex-vivo model to study the relationships
between digesta and GI motility.
Using this technique, biomaterials can be introduced into ex-vivo
stomach, small intestine or colon environments, and their flow
and motility properties studied using high definition video capture
coupled with spatiotemporal analysis. Using this technique it has
been possible to investigate dynamic changes in digesta rheology
as a consequence of gastrointestinal motion and flow. Of particular
interest is how the use of ingredient functionality and interaction
under physiological conditions could be used to generate specific
rheological states ‘in-body’ that could in turn produce a specific rate
of digesta transit, thereby controlling satiety. This has already been
studied by investigating the flow behaviour of guar gum solution,
and is now being extended to simple starch-based and particulate
food analogues and ultimately to more complex multi-composite
food systems. Using this first principles approach it should be possible
to identify how the body responds to the introduction of specific
material and rheological states, and how these in turn are progressively
altered as a consequence of gastrointestinal biomechanical
and biochemical processing.
12
Food New Zealand

F-FILES
Members
of the team
working
in this
area, (left
to right)
Professor
Roger
Lentle,
Corin Hulls
and Dr Pat
Janssen
Further work
An extension of this approach is now being made using microscopic
techniques to begin to investigate the interaction of macro- and micronutrients
with the epithelial region in the small intestine, in an
attempt to better understand how nutrients are transported into the
bloodstream after digestion. Supported through the Riddet Institute
CoRE programme, this equally novel approach may facilitate the
design of food materials that allow for the more effective uptake of
nutrients into the body. It may also become possible to construct
food substrates that are impervious to transit across the epithelium
(for example, because of size constraints). Such an approach would
be useful in regulating calorie intake by preventing uptake of macronutrients,
such as fatty acids, into the bloodstream.
Findings to date have provided not only a remarkable insight into the
transport behaviour of digesta under physiological conditions, but
can be used in the development of more physiologically relevant invitro
models. The application of this ex-vivo technique also provides
further valuable understanding of dynamics of food digestion in relation
to observations made from human trials. Such understanding is
essential if we wish to construct efficacious, nutritionally enhanced
foods based on tailored digestibility, and may particularly support
the development of foods specifically designed to be of benefit to
those suffering from a range of digestive maladies.
For further information please contact Professor Roger Lentle (r.g.lentle@massey.ac.nz)
October/November 2011 13

PACKAGING
Developments in MAP
Alex Young, food technologist, Air Liquide (NZ) Ltd
Modified atmosphere packaging first appeared at the start of the 1980s. Replacing the air in contact with food by a
modified atmosphere has led to a more diversified food offer in food retail stores worldwide.
The safety or quality of a food can be invisible to the naked eye, in
terms of its microbiological safety or nutritional value, or visible and
palpable in terms of criteria such as its appearance, colour, texture,
taste. In both cases, food quality determines the durability and added-value
of agrifood businesses while making a contribution to public
health. Current preservation techniques go beyond this general
quality requirement to respond to new types of motivations and
sensitivities:
• Visual appeal of fresh produce whose qualities must be preserved
for as long as possible without posing any type of health risk
• A preference for “natural” produce and fewer preservatives in
general, including salt, for health reasons
• Requirement for ease of use and consumption (ready meals,
individual or family-sized portions)
• The visual appeal of the package, also a source of nutritional,
serving or storage information
• Constant updating of ranges of recipes
• Environmental constraints
The greater need for product preservation, linked to the boom in mass
distribution, triggered the development of related systems: packaging
machines, films and materials in general, gases and gas mixtures, verification
and control systems.
Choosing the relevant
atmosphere
The effectiveness of modified or controlled atmosphere packaging depends
on choosing the relevant protective atmosphere according to:
• The risks the product is subject to (mould, bacteria, rancidity,
etc.),
• The product’s specific characteristics (water content, water
activity, pH level, contamination etc) and
• Storage conditions (temperature, additives, permeability of the
wrapping etc.)
The following six gases are permitted by regulations on food additives
(in different geographical areas): nitrogen (N 2
), carbon dioxide (CO 2
),
oxygen (O 2
), helium (H 2
), argon (Ar) and nitrous oxide (N 2
O). Each of
these gases is used on its own or in a mixture depending on its physical
and chemical properties and on the type of food to be preserved.
Nitrogen
Nitrogen is mainly used to “replace oxygen” in the packaging before
sealing to prevent the oxidation of pigments, flavours and fat. Nitrogen
is an inert, odourless gas and is not readily soluble in water or fat.
It does not have any direct bacteriological or fungistatic effects. The
objective is to leave as little residual oxygen as possible in the packaging,
even if, depending on the type of product, the consequences of
residual oxygen are not the same. In the case of dry produce, its role is
to prevent oxidation, in produce with a higher water content, moulds
and yeasts tend to be more troublesome and the removal of oxygen
helps reduce the development of aerobic microorganisms:
Nitrogen is not appropriate for some products:
• Raw vegetables start to ferment in the presence of anoxia. These
conditions lead to the senescence of the cells and the spoiling of
the produce. Oxygen is an essential constituent of the atmosphere
of this produce, even if in limited quantities.
• The presence of oxygen gives red meat its colour.
• Oxygen is necessary to the balance of flora in certain cheeses,
such as Roquefort.
Carbon dioxide
Carbon dioxide is a bacteriostatic and fungistatic agent, i.e. it can slow
the growth and reduce the speed of multiplication of aerobic bacteria
and moulds, especially in the absence of oxygen. It is generally effective
at concentrations of over 20% in the atmosphere and is commonly
used with nitrogen. CO 2
is very soluble in water and fat which can
cause a slightly acidic taste if an incorrect proportion of CO 2
in the
gas mixture is used. It can also cause the film to adhere to the packed
product, which may be a disadvantage or a desired effect, depending
on the case.
The packaging material
The packaging film is also one of the key elements in the success of
modified atmosphere packaging. It must keep the gas mixture inside
the wrapper for the entire shelf life with:
• good impermeability to gases and water vapour,
• an airtight seal
Research carried out by the chemical engineering organisations producing
these materials has made considerable advances over the last
two decades. No one material can, on its own provide all the characteristics
required from the packaging which is why complex materials
are needed. Each constituent layer of the film has a precise function.
Depending on the functions required for different types of packaging,
industrialists have a large choice of possible combinations of polymers
which are superimposed in co-extruded layers or laminated, depending
on the technology used in manufacturing the film. We can distinguish
between the following functions provided by a specific polymer
or family of polymers.
14
Food New Zealand

The advantages of modified atmosphere packaging:
• Doubles or lengthens the shelf-life of chilled, short-shelf-life products by up to five times compared with air-packed
• Optimises inventory management in the plant and throughout the supply chain
• Visually attractive packaging
• Preserves the product’s colour, shape and texture. The atmosphere around the product protects it from the risk of crushing
• The safety of the product is preserved thanks to the airtight film which limits microbial contamination.
PACKAGING
Mass retail and more
generally self-service
stores have led to
the development of
modified atmosphere
packaging solutions
October/November 2011 15

PACKAGING
Role
Mechanical resistance
Gas barrier properties
Water vapour barrier property
Anti-UV action
Anti-fog properties
Sealability
Shine or transparency
“Printability”
Polymer
Polycarbonate, low and high-density polyethylene, polypropylene
Poly vinylidene chloride, Ethyl Vinyl Alcohol, Polycarbonate, PVC
Polyester, polyethylene, PVC, polypropylene polypropylene
Polyamide, Polyethylene, Polypropylene
Polyethylene pherophtalate
The most sophisticated packaging can include as many as ten layers in
a very fine width of scarcely 50 micrometres, which was unimaginable
a few years ago. One of the challenges of the future of packaging is to
reduce the weight and volume of waste packaging material for environmental
reasons.
Machinery for MAP packaging
The equipment required varies depending on the types of packages to
be manufactured:
• Compensated vacuum machines for semi-rigid packaging
composed of a thermoformed and sealed plastic tray
• Vertical or horizontal bagging machines. The correct atmosphere
is achieved using gas flushing.
Progress has been made in sealing technologies with regard to tooling
changeover times and temperature holding systems. In some cases,
these have been completely eliminated, as in Automac’s Atmopack
system using high pressure gas flushing resulting in less than 1% residual
oxygen combined with a stretchable protective film
Controlling the atmosphere and
quality of packaging
Package integrity
A small hole in the package or a faulty seal is enough to undo the benefits
of modified atmosphere and to reduce the shelf-life of the product.
Food companies must ensure the integrity of the package when it
leaves the packaging line, the factory floor or storage room. There is
a choice between two types of technology: statistical control or in-line
control.
Using statistical techniques, package samples are taken manually for
analysis. The sample is then placed under a lid under which a vacuum
is created in order to suck out, where necessary, the “leaked” packaging
atmosphere.
In the first case, the analysis is carried out continuously on all products
at different sequences of the packaging machine using the same principle.
The analysis is instantaneous, provided that a tracer gas is placed
in the packaging atmosphere. CO 2
and helium are two types of tracer
gases that can be used. The advantage of CO 2
is that most of the time
it is already used in the packaging atmosphere. If this is not the case, a
small amount of helium (5%) must be added to the initial atmosphere.
This completely inert and transient molecule is authorised by the regulations.
The operator is alerted to the presence of these gases detected
by the appropriate analysis (infra-red for CO 2
, mass spectrometry for
helium) and will then ensure the packaging line is adjusted accordingly.
In most cases leaks are due to defective seals on the packaging film,
or due to parts of the product becoming trapped in the seal thereby
creating a “chimney”.
Oxygen measurements:
A continuous analysis of residual oxygen levels and the percentage
of CO 2
, where applicable, is carried out during the packaging operation,
to ensure compliance with quality and food safety requirements.
Statistical destructive testing of packaging is also carried out to monitor
changes to the product and its gaseous composition over its shelflife.
An interesting innovation, currently under development, is in the
analysis of residual oxygen levels using non invasive technology. This
oxygen measurement system is manufactured and marketed by the
American company Oxysense. Oxygen is detected by indirectly measuring
the lifetime of the luminescence of an organic substance placed
on the inside wall of transparent packaging and held in place by an
oxygen permeable membrane. When this substance is illuminated
by an exterior light, it emits (by luminescence) a different light which
depends on the O 2
concentrations inside the package. Measuring this
emission using a photo detector and the electronic processing of the
resulting signal make it possible to determine O 2
concentrations with a
precision of

PACKAGING
Seal quality on food tray packaging
Have you ever experienced sealing issues on your horizontally formed tray packs? A perfect seal to guarantee airtight
packaging of the product without any micro-leakage is crucial for safe food supply.
The results of seal imperfections are often not visible until after a few days on the shelf, however an aesthetic display is the first
thing that catches the attention of the customer. To maximise the shelf-life and display appeal of your food products automated
machine vision quality control is a good choice.
A Camsensor Q:Seal Tray pack machine inspects the seal integrity of horizontally sealed food trays and removes rejects from the
production line at up to 200 trays per min with 100% accuracy. It provides a comprehensive quality control inspection of the seal
area to prevent food spoilage and ensure clean seals. The contact-less vision inspection has non-invasive and non-destructive
impact on product. It operates continuously on all high-speed production lines which form, fill and seal and on horizontal food
tray packs. Detecting a full range of seal imperfections, it also ensures a comprehensive aesthetic inspection.
The Camsensor equipment is designed for harsh environments and meets the highest hygienic standards. The 316 food grade
stainless housing is IP67 rated. It takes up very little floor space and offers a slot-in integration into your existing production line.
Inspection can be easily set-up for different product types, maintaining accuracy in detection of seal faults. Real-time and historical
image displays inform operators about the current pass/fail rate and allows for precise traceability of consecutive packaging
faults. Faulty machine components or incorrect machine setup of the tray sealer leading to defective seals can be readily identified.
A thorough understanding and the control of possible sealing issues provides you with better quality, less down-time and
higher output efficiencies.
TRAY PACK
WHO’S INSPECTING your SEALS!
camsensor.com/stopbadseals
ph. +64 9 4153421
Camsensor seal inspection
Every pack, 100% consistent
Stop bad seals getting to your customers!
As used by leading food manufacturers in New Zealand
Australia, North America and Europe.
October/November 2011 17

PACKAGING
Chilltainers – improved packaging for
chilled, fresh products
A joint venture between Hellmann Worldwide Logistics Limited and Chilltainers Holdings Ltd looks set to achieve significant savings for
chilled produce transport.
Efficiency in logistics
The drive to build sustainability into the food chain impacts many areas
of food production. Among these are the needs to increase efficiencies
in the use of space, reduce demand for fossil fuels and enable better
access to new and more distant markets with chilled product. Not to
be forgotten is the need to recycle wherever possible.
Chilltainers tick many of these boxes. They are supplied flat, saving
significant volume in packaging storage. They are predominantly recyclable,
similar to most cardboard containers. Compared to expanded
polystyrene (EPS), Chilltainers’ direct competition in packaging for
chilled product, they take up significantly less volume in containers,
saving on space and fossil fuels. They can also be printed with high
quality graphics, or thermally printed with date/place-of-origin information
on packing lines.
Packaging technology
Chilltainers’ patented system utilises double-sided metallised laminate
bonded to corrugated board to form a leak-proof carton with the thermal
performance of polystyrene. It is already delivering major environmental
and economic benefits for producers of perishables.
Corrugated board has some thermal properties, but has little or no
wet strength. With the co-extrusion of 12 microns of metallised polyester
(MPET) onto both outer layers of Kraft on the corrugated board,
wet strength and thermal properties are achieved so that cartons made
from the board can be used to transport, for example, fresh salmon,
chilled meats and similar perishables, with equal or better results than
using expanded polystyrene boxes, the package of choice for many
years. Chilltainers Holdings Ltd holds the patent for this technology.
“Its competitive pricing and streamlined design enables higher density
freight and therefore reduced air and road freight costs when compared
to EPS. It is the environmentally-friendly perishable packaging of
the future,” says Chilltainers Ltd founder, Wayne Harrison,.
The co-extrusion application of MPET onto Kraft paper is, in itself, not
new. What is special about Chilltainers patented technology is the conversion
of MPET Kraft into corrugated board. When Kraft runs through
the corrugating machines at Carter Holt Harvey’s (CHH) carton board
plant at Mangere, a significant amount of heat is generated, even more
when using MPET coated paper. CHH engineer Vic Slade worked with
Wayne Harrison to develop the system in the late 1990’s. The breakthrough
came when a USA MEPT supplier was found that could supply
film which was treated to raise the laminate’s resistance to temperature.
Some adjustments were required to the corrugators to allow it
to run at the same rate as non-coated boards. The MEPT film is still
sourced from Scholle in the US and co-extruded onto Kraft by Stratex
(NZ) Ltd. All other raw materials for board converted in New Zealand
are locally sourced.
Currently the Chilltainers packaging system is being manufactured
under license in New Zealand and Australia (by Carter Holt Harvey)
and in North America with expansion soon expected in Norway, Chile,
South Africa and elsewhere.
18
Food New Zealand

PACKAGING
16 - 18 OCT 2011
Viaduct Events Centre
Take a journey
of discovery
New Zealand Innovation
Showcase
Visit the Hellman/Chilltainers/NZ King Salmon stand at the
inaugural NZ Food Innovation Showcase, 16-18 October,
2011, at the new Viaduct Events Centre, Halsey Street, Wynyard
Quarter, Auckland.
Together, the NZ Food Innovation Showcase and Auckland
Tourism, Events and Economic Development will be
promoting value-add food products, and demonstrating
New Zealand’s capability with food technology and leading
science.
Hellmann a significant
partner
The new equal-share marketing partnership between Hellmann
and Chilltainers in New Zealand and Australia, unifies
an expansive global perishable network with a unique thermal
packaging system which will directly challenge the use
of packaging grade expandable polystyrene.
The joint venture delivers the logistics coldchain capability
to get perishables from A to B in the most cost–effective,
efficient and environmentally friendly manner. The top line
benefit is that end-clients achieve top prices for their goods.
Hellmann New Zealand managing director, Chris McCagney
said, “Hellmann’s primary focus is on ensuring temperature
integrity and control at all points of the supply chain for New
Zealand’s leading blue chip exporters. Our customers are
becoming increasingly aware of the issues surrounding CO 2
emissions and carbon footprints. We believe it is critical to
invest in technology that can minimise the environmental impact
of air freighting high value products to distant markets.”
General manager for Hellmann Perishable Logistics New
Zealand, Murray Boxall, enlarged on the benefits. “Compared
to EPS, we can load up to 35% more in a typical LD3
airfreight container, which is an attractive proposition for
both the airline and our customers: carrying greater weight/
volume in a shipment with an effective reduction of carbon
footprint. The savings are not just in the air - lower volumes
mean reduced use of road transport through fewer shipments
and allows additional capacity with no additional storage/refrigeration/vehicles.”
For Hellmann, healthcare and pharmaceutical materials is
a growing market segment. Chilltainers are perfect for this
market and look set to deliver huge growth.
Chilltainers technology is becoming increasingly commercially
attractive with the world’s focus turning to sustainability.
See how food innovators are
combining New Zealand science and
technology with world leading
manufacturing to develop and
commercialise food ideas for markets
here and around the world.
Register to attend today
nzfoodinnovationshowcase.co.nz
October/November 2011 19

NUTRITION
Feeling fuller longer
Carl Massarotto, Plant & Food Research
This article is taken from Carl’s paper presented at NZIFST
Conference in June
Imagine a new class of diet product where the ingredients didn’t
just contain fewer calories, but actually kept you feeling fuller for
longer. Where that ‘I’ve eaten and I feel satisfied’ message lasted
longer – and yes, your gut really does signal your brain when it’s
had enough.
The feeling is called ‘satiety’ and it’s the focus of the Plant & Food Research
programme launched last year with R&D investment from the
government and some of New Zealand’s most well known food companies
including ZESPRI, Sanitarium, Hansells Food Group, Comvita
and NZ Extracts.
Foods for Appetite Control is a six-year research programme that began
in October 2010, aiming to expand on the current understanding
of how individuals ‘feel full’ and identify the precise compounds
responsible. It is anticipated that by examining the mechanisms responsible
for the sensation of ‘fullness’ that new whole foods, natural
ingredients and processed food products may then be developed to
trigger these sensations when eating earlier and for longer.
“We’re looking at what happens in the body to minimise the ‘I’m
hungry’ message,” says Dr John Ingram, a scientist in Plant & Food
Research’s Food Innovation Portfolio. “Then develop new natural ingredients
and whole foods that signal the same messages in the body
with far fewer calories.”
Feeling fuller for longer after eating, or satiety, is an important part of
dietary energy management and maintaining a healthy body weight.
It also has a role in offsetting issues including obesity, diabetes type 2,
cardiovascular disease and cancer, which are costly to individuals and
society at large.
The World Health Organisation (WHO) has suggested that there are
currently 1.6 billion overweight adults around the world and that more
than 700 million of these are obese. Not surprisingly this has led to
dramatic growth in the diet and weight management foods market, a
market now worth in excess of $513 billion globally. While the current
research programme is only in its early stages it is hoped that the results
may offer great opportunities for New Zealand food and beverage
manufacturers.
However, the “keeps you fuller longer” marketing message is nothing
new. Low glycemic index (GI) foods have been advertised for a
number of years as a means of staving off hunger. The message from
nutritionists and health professionals rings out strong with instructions
to eat more fruits, vegetables, pulses, wholegrains and other low GI
foods in order to prolong the release of glucose in the body and keep
us from feeling hungry for longer.
So is the Foods for Appetite Control research any different? Well, yes.
While it’s agreed that being told to eat more fruits and vegetables is
absolutely sound advice, scientists are taking a closer look at why these
foods elicit the response they do.
Dr John Ingram, a scientist in Plant & Food
Research’s Food Innovation Portfolio
It is already proven that the gut wall makes use of a range of sensory
cells (including taste receptors the same as our tongues’) to identify the
nutrients in the food we eat. However recent research now indicates
that some specific compounds initiate a much greater signal response
to the appetite control centres in the brain than others.
‘‘There are a number of these feedback mechanisms operating in the
digestive tract’’ says Ingram. ‘‘Different compounds act in different
ways depending on where in the system they have reached. If we can
get particular compounds to these specific target areas of the gut, the
person eating will feel the satiety effect for longer while having eaten
less”.
Researchers at Plant & Food Research are working to identify the naturally
occurring phytochemicals and carbohydrates in fruits, vegetables
and grains that affect appetite control signals from the digestive tract.
However, looking beyond basic nutrition to better understand the interactions
of our diet is not a simple task. The research is examining a
wide range of complex interactions, including both the chemosensory
function of the GI tract in modulating satiety and the role of phytochemicals
and carbohydrates as bioactives.
But why look at plants for new appetite suppressants? The answer is
simply that plants species have had around 420 million years of evolution
in biochemical defences against herbivores. These evolutionary
defence mechanisms include around 100,000 different secondary metabolites,
many of which are anti-feedants for insects, birds and mammals
– in other words, chemicals to make those eating them feel full
and hopefully eat less. By examining these types of food components,
researchers hope to discover naturally active ingredients that act on
one or more of the multiple points within the GI tract that are known
to signal the brain to stop eating, including cholecystokinin (CCK) production
in the duodenum, the well-defined Ileal Brake mechanism and
colonic satiety mechanisms in the large intestine.
The aim of the research programme is to gain a greater understanding
of gut processes and develop enhanced appetite controls using
a “combinatorial” approach. To achieve this The Foods for Appetite
Control programme has brought together a world-leading and multidisciplinary
team (domestic and international) to approach both old
and new questions in novel ways.
In addition to the scientists at Plant & Food Research, the programme
also involves scientists from The University of Auckland and Massey
University, as well as collaborations with overseas experts involved
in understanding potential appetite control mechanisms triggered as
food passes along the digestive tract.
For more information please contact: Carl Massarotto, Business Support Manager, Plant & Food Research,
Carl.massarotto@plantandfood.co.nz
20
Food New Zealand

INNOVATION
Food Innovation Showcase
The world’s food business eyes are focused on New Zealand as the industry’s first NZ Food
Innovation Showcase gets closer. The showcase is free of charge to any food industry
professional who pre-registers online at www.nzfoodinnovationshowcase.co.nz
16 - 18 OCT 2011
Viaduct Events Centre
The NZ Food Innovation Showcase runs from 16 to 18 October at
Auckland’s newly-built Viaduct Events Centre. With strong interest
from international and local visitors, those showcasing Kiwi food, food
science and innovation are buzzing about the opportunity to re-affirm
our nation’s position as an innovative, highly trusted and sought-after
global food supplier.
Leading-edge food technology, companies and products including
QPod Systems innovation in transport for perishable goods, Hellers’
award-winning smallgoods, innovative processer Nekta Nutrition,
Quina Fina tonic water, AsureQuality and FLYHIDRATE will be among
those at the Showcase.
Globally-renowned AUT University will be demonstrating why the
world looks to New Zealand. Dr Luke Krieg says that prominent AUT
Food Microbiologist, Prof. John Brooks, will be at the event. “AUT
prides itself on being an engaged university and our many researchers
are passionate about food. We are looking forward to sharing their
work at the showcase and exchanging ideas with other industry and
researchers. People will get to see some of the work of our food microbiologists,
sensory scientists, aquaculturists, nutritionists and culinary
artists thanks to our interactive display.”
The practical application of pioneering science will also be evident at
the NZ Food Innovation Showcase.
In the area of chilled produce distribution, Chilltainers are coming into
their own, offering significant savings in transport costs and competing
directly with expanded polystyrene boxes in this market. More about
Chilltainers on page pg 16.
Here’s a more detailed sampling of some of the exhibitors.
Export windfall for seaweed
harvest
Undaria pinnatifida is known as a highly invasive and unwanted organism
under New Zealand biosecurity laws, yet AUT University
researchers are touting it as the aquaculture sector’s next big thing.
In partnership with Wakatu Corporation, AUT are currently researching
the commercial and neutraceutical applications of Undaria. Seaweed
biologist Dr Lindsey White and his team are exploring uses for
Undaria and new market opportunities for our aquaculture industry.
“There are only a few places in the world where Undaria is grown,”
Seaweed biologist Dr Lindsey White with samples and
images of undaria
says White. “It is a popular food in Japan, Korea and China where the
market is worth $400 million.”
Undaria was introduced to New Zealand in the 1980’s and until late
T300 traysealer
Automatic tray packaging in the smallest of spaces.
With the unique hygiene, technology and quality you expect from Multivac
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0800 696 858
info@multivac.co.nz
www.multivac.com
Visit us at Stand 8
October/November 2011 21

INNOVATION
2010 Government restrictions meant Undaria couldn’t be harvested or
farmed here due to concerns about its ecological impact.
“Undaria is a resource whose time is finally coming. There is potentially
tens of thousands of tonnes of Undaria currently going to waste
in New Zealand annually, most of it found growing on the lines of commercial
mussel farms.”
While seaweed may not yet be a diet staple for the average New Zealander,
there are increased demands for fresh seaweed here because
of our growing Asian population.
At AUT’s new sensory research lab, sensory scientist Dr Nazimah Hamid
and analytical chemist Dr John Robertson are supervising four
postgraduate students who are undertaking characterisation of protein,
carbohydrates and lipids in Undaria. They are also comparing the
flavour profiles and sensory characteristics of processed Undaria to
commercial Japanese and Korean samples.
“Our work on Undaria is unique because seaweed can now be turned
into a valuable food commodity like wakame, which is highly sought
after in Japanese and Korean cuisines. Wakame is known for its bioactive
compounds like fucoxanthin and fucoidan that have antioxidant
and anti-carcinogenic properties. These compounds can be isolated
and marketed as a health supplement which could prove lucrative.”
“In 2001, China harvested about 802 million tonnes of Undaria which
makes up 77% of the total harvest for that year. If New Zealand can
contribute even a little bit of that, it would be a positive contribution
to our economy.”
AsureQuality
AsureQuality will be featuring an innovative solution that provides independent
verification of a product’s food safety, quality, traceability,
provenance and sustainability. They will be offering producers, manufacturers,
retailers and consumers a way to access information that will
support a product’s integrity and trustworthiness.
Flyhidrate
Flyhidrate is the world’s first scientifically-formulated three beverage
system designed to counter the major stresses of long-haul flying.
Company director Chris Watkins says the beverage formulations focus
on dehydration, radiation exposure and poor circulation. “For the
first time, at the NZ Food Innovation Showcase, the finished packaged
product will be publicly demonstrated in a simulated aircraft environment
that showcases how it is used. This is the launch of an as-yet
unseen product and will be a global first in the marketplace that will
benefit both airline crews and passengers. FLYHIRATE is the culmination
of 18 months of research collaboration between teams from the
University of Otago’s School of Physical Education and Department of
Food Science, and leading nutritionists. The New Zealand Ministry of
Science and Innovation, which invests in businesses to grow New Zealand’s
economy through science and innovation, has co-funded Flyhidrate
Ltd’s research and development.”
Linkplas Innovation
“Custom-designed bottles produced to a very high quality standard are
our speciality,” says Paul Sutton of LinkPlas Innovation. “Visitors will
be able to talk to us about creating a unique bottle to increase brand
awareness for their product. The Showcase is an opportunity to present
our capabilities to a local and international audience, and show
how food businesses can benefit from our ability to react quickly to requests
for new products. One example is our creation of a ‘world first’
with the production of a PET 187ml wine bottle for use in the airline
and entertainment industries.
“The Pettle, is an all-round environmental winner and took more than
four years of product development and testing to achieve the required
shelf-life of 12 months and also maintain the integrity of the wine. The
Pettle weighs just 34g, saving 120g per bottle, which is a significant
environmental improvement. Another major advantage of the Pettle is
that there has been no leakage since launch because the neck finish is
much more accurate than the glass equivalent.”
Multivac New Zealand
Multivac New Zealand, based in Auckland and Christchurch is proud to
be at the forefront of food packaging design and development.
Whether you are launching a new product or looking to refresh your
existing brands or products they work with clients to develop the best
solution, their purpose-built ‘Test Kitchen’ provides an environment
where packaging concepts can be trialled and realised, using a range
of fully operational equipment which also allows hands-on training in
conjunction with a theory training room. Individually tailored training
courses can be provided to ensure customers get the optimum performance
and reliability only Multivac packaging machinery can offer.
22
Food New Zealand

INNOVATION
The FoodBowl in Auckland is installing High
Pressure Pasteurisation equipment with
patented process technology from Multivac
Today there is a particular demand for products fresh from the counter, the utilisation of
modified atmosphere packaging (MAP) as well as for high quality ready-to-eat meals. The
product and its packaging go hand in hand, to present well, to be secure and user-friendly.
The machines need to be compact and as energy efficient as possible.
The newly launched T 300 extends the Multivac range of automatic traysealers to the
existing T 700 and T 800 models, with a model in the lower output class. The T 300
seals roughly 20 packs a minute with trays fed automatically. With outstanding priceperformance
ratio, easy to understand operating principle and simple operation – entry
into automatic packaging with trays has never been more attractive.
The Food Innovation Centre in Auckland is installing the first High Pressure Pasteurisation
equipment from Multivac with patented process technology. At the launch at Interpack
2011 in Düsseldorf, representatives of the New Zealand delegation were highly impressed
with the innovative process, in which MAP packs for the first time ever can also be treated.
The autoclave from Multivac for the high pressure processing of packaged foods has a
volume of 55L and will be the key part of Hall 4 - High Pressure Pasteurisation (HPP) at
the Foodbowl, Food Innovation Centre.
“At the NZ Food Innovation Showcase, we aim to inspire and demonstrate our commitment
in creating value-added packaging solutions that empower our customers to grow,
innovate and succeed.”
Fresh food transport breakthrough
QPod Systems Limited (QSL) is a widely held New Zealand company which has
developed a new, potentially revolutionary product know as a QPod.
A QPod is a pallet based mini refrigerated container and returnable packaging system for
transporting highly perishable foods. QPods enable fresh foods to be delivered in better
condition with less spoilage, thereby increasing reliability and profitability for the trade.
QPods provide greater transport options for fresh foods and can be carried by road, rail,
sea or air.
The System has significant potential to benefit New Zealand food exports and exports
of other perishable cargo such as flowers, biotech products and vaccines. Fresh foods
receive a premium in the market place compared to frozen foods. Because many fresh
foods have a short shelf life and New Zealand is along way from its export markets, airfreight
is often the only option.
However airfreight does not guarantee a successful delivery. Approximately 30% of all
perishable goods shipped by the existing air cargo systems are dumped due to spoilage
caused by breaks in the cool chain. Another challenge for New Zealand is that during the
harvesting season there is insufficient space on planes to carry our production to market.
Today’s customers are demanding reusable packaging, fresher healthier foods and that high
value added perishable products be shipped in smaller consignments of greater frequency
®
October/November 2011 23

INNOVATION
with just in time supply lines. An emerging trend is the integration of
cargo transportation and presentation for sale. QSL founders were
among the first to recognize the trend and in 1997 QSL made the world’s
first refrigerated pallet ie QPod shipment by sea from Auckland to London.
NZ Food Innovation Showcase visitors will be able to see the QPod and
find out how it will bring flexibility to their distribution systems.
QPod is stil in the development stage and the company is currently
seeking capital to take the new generation design off the drawing
board to produce QPod units for use in commercial trials. For more
information visit www.qpodsystems.com
Smartfoods
While packaging and integrity go hand-in-hand, it’s what’s inside that
sells. Vicky Taylor of Smartfoods says that by focusing on a small segment
and taking innovation seriously both consumers and food retailers
benefit.
“Smartfoods is only six years old. We started in the kitchen at home,
and now have products that feature on breakfast tables throughout
New Zealand and in six export markets.
In collaboration with a Waikato berry grower, Smartfoods launched
to an international market an antioxidant-fortified muesli with the anti
brain-ageing properties of blueberries. Recently Smartfoods became
the first cereal manufacturer in Australasia to develop a cereal with a
natural plant-based sweetener, Stevia, achieving a low sugar level of
just 6.6 %.
“The Showcase is a great opportunity to talk to international trade visitors,
New Zealand retailers and Kiwi consumers about the great work
that goes on in the food industry in this country. Food is one of the
backbones of our economy, our way of life and greatly contributes to
our quality of life. Sometimes we take it for granted, but we should all
be aware of what it takes to make great food.”
Nekta Nutrition
Nekta Nutrition exports throughout Asia but the products are of global
interest, says Adriana Tong. “We are delighted to showcase our products
and technology at the NZ Food Innovation Showcase. Visitors
will see three ranges of primary foods processed using sophisticated
technology into value-added consumer and baking industry products
blended with internationally-known natural foods, to provide functional,
appealing foods that deliver both taste and health benefits. Among
these is a kiwifruit carbohydrate that allows substantial reductions in
animal and dairy fats and reduced need for additives, yet achieving a
moister finished product with a higher yield. Other innovations include
world-leading ‘fresh dry’ functional fruits and vegetables that add a
new dimension to the snack market, and the patented process ‘Liquid
Kiwifruit’ beverage range.”
24
Food New Zealand

INNOVATION
New Zealand Food
Awards
Celebrating success important
to growth environment
The New Zealand Food Awards
are to be held for the first time in
a concurrent year in a response
to the growth and interest in
food innovation. Hosted by Massey
University, the awards celebrate
the very best in creativity
and excellence in product development and business acumen.
Massey University vice chancellor Steve Maharey says the New Zealand
Food Awards highlight the
significant role the University has
in food.
“Many of the companies and products
entered in the awards have an
association with the University,” he
says. “Massey has a commitment to
the food industry and the on-going
development of knowledge and expertise
across the food value chain.
We recognise this is critical to the
development of high value foods
and the trade that will provide New
Zealand’s future wealth.
Andrew Vivian with
his winning Tasty Pot
product
Past winners
Massey’s involvement in food spans
animal and plant production, animal
health, food technology, nutrition,
life cycle management, value
chain logistics and management,
business, marketing and international
trade.
Success at the New Zealand Food Awards last year have helped businesses
grow and build brand awareness in domestic and export
markets. Company leaders say their wins help open doors with distributors,
retailers and marketers.
Taste of success
Just four months after launching the Tasty Pot, company owner, Andrew
Vivian, was thrilled when three of their Tasty Pot meals (Quinoa
Super Salad, Mushroom & Barley Risotto, and Roast Veg Hotpot)
won the Massey University Supreme Award.
“It was fantastic to get the profile for a new brand. We put the Food
Award winner stickers on the front of our packaging and actively promoted
it with the trade which has certainly helped with new listings,”
he says. “We’ve grown quickly in our first year and this win has certainly
helped. Recently we launched a new range of soups and are
gaining good traction with these. We’ve entered these in this year’s
awards and look forward to the Gala Dinner with anticipation!”
Winners of this year’s New Zealand Food Awards will be announced
at a gala dinner, on Wednesday 19th October, to be held as part of
the New Zealand Food Innovation Showcase at the Viaduct Harbour
Events Centre. Tickets are available from the website: www.foodawards.co.nz
16 - 18 OCT 2011
Viaduct Events Centre
See world food
innovation in action
True food innovation is not only a good
food idea. It's about successfully and
safely commercialising that idea. Discover
innovation in food science and research,
processing and packaging, safety and
testing, and commercialisation.
Register to attend today
nzfoodinnovationshowcase.co.nz
October/November 2011 25

IN-BRIEF
In-Brief
Last month, over 300 NZIFST members and their guests visited The FoodBowl,
operated by New Zealand Food Innovation (Auckland) Limited (NZFIA), which
formally opens in October. The FoodBowl is a purpose-built facility for food and
beverage manufacturers to develop and commercialise product to take to national
and global markets.
Located near Auckland International Airport, The FoodBowl will be part of a New
Zealand-wide open-access network of innovation centres. The New Zealand
Food Innovation Network, or NZFIN, will be comprised of food science and technology
resources designed to enable New Zealand food and beverage businesses
of all sizes to grow, by supporting new product and process development with
pre-production pilot facilities and expertise.
Of the $16 million required to build and equip the Auckland facility, the government
contribution of $9.4 million was dedicated to specialist fit-out and production
equipment, with the Auckland City Council contributing $2.5 million and
Auckland International Airport providing build and leaseback of the facility.
Long time NZIFST member and past President Torben Sorensen has spent much
of 2011 specifying and sourcing equipment and supervising installations in the
seven process halls that make up the FoodBowl facilities.
The resources of the FoodBowl are designed to overcome a critical deficiency in
New Zealand’s new product development process – the ability to upscale sophisticated
new products from laboratory to commercial production – and will fill the
gap between the idea stage and getting successful product on market shelves. It
will also help manage the risks of innovation by minimising capital and expertise
investment until products and markets are proven.
In addition to the open-access commercialisation facilities, the network will provide
an ‘expertise bank’ of approachable, experienced and highly skilled technologists,
scientists and consultants, many of them members of NZIFST, to support
companies’ use of the facilities, and a knowledge base to identify and develop
opportunities for inter-company cooperation to build synergies and operational
scale for international success.
The FoodBowl is operational from October. Palmerston North and Canterbury
are now operating, and Waikato will follow in 2012. Each regional hub is focused
on industries germane to the region
The idea for the Food Innovation Centre was first mooted in 2001 by Professor
Ray Winger (formerly Professor of Food Science and Technology at Massey University),
whose vision was to provide a facility for small and medium food and
beverage companies to use while developing their ideas into commercial products.
Fish grading calculations improved at King
Salmon after literacy training
Workplace literacy
training improves
performance
Snap Fresh Foods and King Salmon are two food
companies throwing their weight behind workplace
literacy training.
Research shows about four in every 10 New Zealand
employees have difficulties with reading,
maths and communication.
At King Salmon, they increased first-grade salmon
production by 25% after factory staff learned how to
calculate fish grade correctly.
King Salmon is a world leader in high-end commercial
salmon farming, with farm sites, hatcheries and
processing facilities located throughout New Zealand.
In 2008, the company rolled out workplace
literacy training to 100 staff within its Ready-to-Eat
production plant in Nelson. Training was run on-site
by in-house trainers every week.
Employees were taught basic reading, writing,
maths and communication skills in a classroom and
on the factory floor while they graded and packed
salmon for export.
At the same time, King Salmon trainers rewrote all
the plant’s health and safety materials, making sure
the language was plain and glossaries and diagrams
were used. Wendy Walker, Ready-to-Eat factory production
manager and in-house trainer, says literacy
training has had a huge impact on plant productivity.
People became more skilled and confident in
their roles. The quality of their work improved and
more staff gained industry-based skills and qualifications
at faster rates after literacy training.
Training also improved the plant’s health and safety
performance, giving the Ministry of Agriculture and
Forestry reason to reduce their audits from once a
fortnight to six-monthly audits.
26
Food New Zealand

IN-BRIEF
Tech-Briefs
The Linx CJ400
Linx inkjet printers
Linx Printing Technologies is a leading global supplier of Continuous
Ink Jet (CIJ) printers, case coders, laser coders, thermal transfer printers
and thermal inkjet printers. Its printers and coders are used across
many different industries where product identification codes, batch
numbers, dates and barcodes are required.
All Linx products are designed with low cost of ownership in mind and
are distinguished by reliability, robustness and ease of use. Linx products
code and mark millions of items every day, ranging from bottles,
packages and cans of consumer goods to pharmaceutical products,
cabling, electrical components and car parts.
Recently on show in the UK for the first time, the Linx CJ400 represents
the first fundamental change in continuous ink jet printer design
in two decades, offering unique portability, fastest set-up and the is
most simple-to-use printer. A key innovation of the Linx CJ400 is its
Easi-Change ® Service Module, which can be changed in minutes using
on-screen prompts. This means that scheduled maintenance is easily
completed without the need for a trained technician or costly service
calls – a major advantage for smaller customers or those in remote
regions. Further self-maintenance features include on-screen trouble
shooting, which can solve the majority of operating issues without the
need to consult manuals or engineers.
For applications requiring laser technology, Linx supplies the SL501
and SL301 scribing laser coders. Central to the Linx SL range is its innovative
Visicode ® technology: developed to deliver a much clearer code
onto cold glass without compromising on speed, while keeping running
costs low. This makes Linx scribing laser coders ideal for coding
many different types of packaging, particularly bottles used for drinks.
Linx inkjet printers are available from Reynolds Group Ltd
At-line measurement of collagen
in meat
An extended range version of the InfraLab e-Series Multi-component
At-Line Meat Analyser from NDC Infrared Engineering has been developed
to include the measurement of collagen, as well as fat, moisture
and protein. The extended range InfraLab provides a good indication
of collagen levels over a 1-8% concentration range.
Measuring the amount of collagen or collagenous material present in
meat is important in meeting local
quality and legislative requirements.
Collagen has traditionally
been measured in meat samples
using laboratory methods, which
means that the sample has to be
sent away for analysis, which
slows the production process.
The InfraLab uses non-contacting
multi-wavelength NIR technology
for measurements of fat, moisture
and protein. The new collagen
measurement capability features a
robust algorithm which quantifies the spectrum
shifts in the NIR spectrum associated
with changes in collagen content. Measurements
can be made in just 10 seconds,
and the analyser can be located right next
to the production line for fast turn-around
of results, eliminating the delays associated
with laboratory analysis.
New Zealand distributor is Simon Ganley of Ganley Engineering.
Stratex brings Easysnap to
Australia and New Zealand
The InfraLab
e-Series Multicomponent
At-Line
Meat Analyser
from NDC Infrared
Engineering
Stratex is pleased to announce it has secured the exclusive agency representation
for Easypack Solutions of Italy, to market and promote the
EasySnap product in New Zealand and Australia.
EasySnap is a unique, patented mono-dose sachet concept for the direct
replacement of traditional sachets and other single use dispensing
solutions. Stratex Sales and Marketing Manager Glen Kolose said, “the
EasySnap product has gained rapid acceptance in Europe. It’s the ultimate
portion control solution for liquid food products ranging from
olive oils, tomato sauce, Vinaigrettes and even honey. The EasySnap
concept is also gaining popularity within the healthcare segment for
beauty creams and shampoos and there are over 80 machines in production
around the world.”
Kolose goes on to highlight that the EasySnap mono-dose sachet is
unique in the marketplace. Its innovative opening system ensures over
95% of the product is extracted from the
pack with only one hand. The EasySnap
mono-dose sachet can replace existing
flexible 3 or 4 side seal sachets and,
even single dose tubes, tubs, pots
and bottles from less than 2 ml
to 30 ml. A machine that doses
the liquid directly into the
sachet is an integral part
of the packaging system.
EasySnap products
can be easily branded
with high quality print
and graphics.
www.stratexgroup.co.nz
October/November 2011 27

IN-BRIEF
Bollé safety eyewear from BOC
BOC sharpens eye-safety focus with new prescription safety eyewear
BOC has launched a range of new safety eyewear in response to figures
showing 36% of the people working in manufacturing and industry
required visual correction.
The vast majority of eye injuries can be avoided by taking a common
sense approach to hazardous activities and ensuring that the correct
eye protection is worn during all potential hazardous tasks around the
home and in the work place. The main types of protective eyewear are
general purpose safety spectacles and general purpose positive seal
safety spectacles. These products are now available as Safety Prescription
Eyewear from BOC.
BOC’s Certified Safety Prescription Eyewear is a cost effective and diverse
range built to the highest level of compliance with Australian and
New Zealand standards.
Available with a certified Bollé prescription safety frame range, features
include unique polyurethane lens material which is chemically inert,
strong and lightweight.
The range is supported by an onsite service by BOC including unique
product selection performed by certified opticians; education and
training to OHS personnel and committees and workplace assessments
providing best solutions for all types of work conditions and
environments.
Tecpro’s ingenious Breconcherry CW75 conical wash head
system.
Effective cleaning for
agitator tanks
At Foodpro, Tecpro Australia presented the Breconcherry
CW75, an ingenious conical wash head system for targeted
cleaning of difficult to reach areas.
The Breconcherry CW75 features a specially modified Turbodisc
wash head for use in agitator tanks and ribbon mixers,
where it is undesirable or impossible to use fixed or retracting
spray heads.
“Until now it has often been necessary to waste large
amounts of time and water by completely filling mixing tanks
to clean hard to reach areas such as the undersides of agitator
blades,” said Tecpro’s Managing Director Graeme Cooper.
“The CW75, can however, be installed to spray the undersides
of blades and other difficult to reach areas directly. This
dramatically reduces water wastage and cleaning downtime,
without interfering with the processing area or product path.”
Welded into appropriate positions on the outside of vessels,
the recessed CW75 wash heads remain clear of rotating
blades and scrapers while generating a powerful cone of fast
moving, high impact droplets focused on target areas.
The CW75 is entirely self-cleaning and complies with the
highest standards of hygiene for the food industry. Its surface
finish is mechanically polished to 0.8 microns and the unit is
available in 316/316L stainless steel, pure PTFE or Carbonfilled
PTFE. Requiring a minimum flow of 100 L/min at 4 bar
pressure, it has a throw length of 1 m and a wash circle 1 m in
diameter at 1 m from the wash head. It connects with a 1inch
clamp ferrule at the CIP inlet and requires a 3inch weld end
where the cone housing meets the vessel.
28
Food New Zealand

IN-BRIEF
The second generation SO series oil-free screw compressors offer higher
efficiency and reduced sound pressure levels
Oil-free compressed air from Boge
Boge has launched their second generation SO series oil free screw compressors. The second
generation models set new standards in the 110 to 255 kW performance class boasting
higher efficiency, reduced sound pressure levels and a new service friendly layout.
Boge oil free screw compressors have long since proved their importance to compressed
air users in critical applications such pharmaceuticals, food and semi conductor industries
or wherever absolutely oil free compressed air generation is prerequisite.
The cooling air flow of the SO-2 models has been substantially optimised. Intake air is
drawn from the coolest area and minimisation of internal pressure losses also helps to
improve specific power consumption.
An intelligent design and the use of powerful absorbing materials means the entire range
operates with significantly improved sound pressure levels making the new SO series
quieter in operation than ever before.
A further technical improvement is the addition of a condensate separator in the intercooler
between the first and second stage airends. This improved separation means absolutely
safe operation for the second stage in applications where there are low ambient
temperatures or in situations where there is high humidity.
New Zealand distributor for Boge compressors is Air Gas Compressors Specialists Ltd.
Who’s gone
where?
Veronika Jones, who previously worked
at Plant & Food Research (and Fonterra), is
now working in Sydney, Australia as the new
sensory and consumer research manager at
Goodman Fielder Baking. She is still actively
involved with organising the NZ/OZ Sensory
Symposium but is now handling things from
the Australian side!
Graham Lee has moved from being national
sales manager with Orica Chemnet in
Tauranga to the position of market manager,
food, beverage and food retail hygiene with
Jasol (a division of George Weston Foods
Ltd) in Auckland.
Laurence Eyres our local oils and fats expert,
among many other food industry skills,
has joined Food Inc, www.foodinc.co.nz.
Lisa Marcroft has joined NZTE in Hamilton.
Things from all over…
World Egg Day, Friday October 14th
Try getting up close and personal with the template of the
rugby ball, as a change from the Rugby World Cup fever, and
kick-off your day on October 14th with eggs for breakfast.
From its inception in 1996 at the International Egg Commission
conference in Vienna, World Egg Day has now spread around
the globe with America, China, Australia, Europe (and more)
all helping to raise awareness of the nutritional benefits of the
humble egg.
Potatoes still our favourite vegetable
Kiwis’ love affair with the potato shows no sign of waning with
a recent Colmar Brunton poll revealing that they are the single
most popular fresh vegetable/starch choice to complete a
meal.
Of more than 1,000 respondents in the ‘What are New Zealanders
having for dinner?’ survey, 40% chose fresh potatoes as their
preferred vegetable/starch and 39% chose fresh green vegetables.
Rice scored just 15%, with dehydrated pasta/noodles at
9% and fresh pasta/noodles at only 4%.
Consumption of potatoes in particular increases significantly
with more than half of our 60+ age group choosing fresh potatoes
while the younger age groups tend to eat more rice, pasta
and noodles - though potatoes are still the all-out winner.
Contact Glenda Gourley at gourley@xtra.co.nz for a copy of
the survey.
October/November 2011 29

OILS & FATS
Oils and Fats News
A regular round up of news and opinion from the Oils and Fats Group of the New Zealand Institute of Chemistry
(NZIC), compiled by Dr Laurence Eyres, FNZIFST.
Refined oils and allergic labelling
Refined vegetable oils, including soya and peanut oils are highly unlikely
to trigger allergic reactions, according to new research.
The study published in the Journal of Agricultural and Food Chemistry
reports a method for determining residual proteins – a potential trigger
of allergic reactions – in refined oils. The research team behind the
new method then used it to test for proteins in commercial samples
of fully refined oils, as well as in samples of oil from different points of
the refining chain.
“On the basis of the analysis of residual protein in the highly refined oils
presented in this paper, even the most sensitive individuals included in
such studies would need to consume at least 50g of highly refined oil to
experience subjective symptoms,” wrote the researchers, led by Clare
Mills of the Institute of Food Research, UK.
They added that the findings are consistent with observations in clinical
studies that the allergenic activity of residual proteins in refined soybean
oils is insufficient to elicit a reaction in oral challenge tests.
The study highlights a vital point for the food industry to consider. The
issue of “may contain” is a controversial issue both from the point of
view of the legislator and the industry trying to do the right thing.
We all know what a pain this requirement for labelling refined soy and
peanut oils is for food manufacturers and I would think this also applies
to cottonseed oil.
We are what we eat: Fatty foods
and mood
Fat-rich ‘comfort foods’ may actually alter the brain’s response to sadness,
and boost mood, according to new research. The authors of a
recent publication explained that an “intimate relationship between
hunger/satiety, food intake, visceral sensory signalling, and emotions
exists”.
The study, published in the Journal of Clinical Investigation, reports
that infusion of a fat solution into the stomach of volunteers was associated
with an activation of brain regions which reduced sad emotions.
The researchers, led by Lukas Van Oudenhove, at the University of Leuven,
Belgium, imaged changes in the brain when healthy non-obese
individuals experience sadness. The team reported that administration
of a fatty acid solution to the stomach attenuated the behavioural and
nerve cell responses to sad emotion.
“We investigated the interaction between nutrient-induced gut-brain
signalling and sad emotion induced by musical and visual cues at the
behavioural and neural level in healthy non-obese subjects undergoing
functional magnetic resonance imaging,” said Van Oudenhove and his
colleagues.
“These findings increase our understanding of the interplay among
emotions, hunger, food intake, and meal-induced sensations in health,
which may have important implications for a wide range of disorders,
including obesity, eating disorders, and depression,”
It is well known that there is an intimate relationship between emotional
state and food intake – we choose chocolate over an apple when
overworked and stressed and comfort food makes us feel better.
A canola flowerhead
Olive oil update
While Australian olive oil producers celebrated the adoption of a new
set of voluntary standards that will make it more difficult for European
exporters to do business there, we on the other side of the Tasman
Sea are not along for the ride. What started out last year as the Draft
Australian/New Zealand Standard for Olive Oil and Olive-Pomace Oil
dropped the “New Zealand” part when it was finalised by Standards
Australia. In an undated opinion piece, Katherine Rich, CEO of the
New Zealand Food & Grocery Council said grocers there feared that if
New Zealand went along and adopted the new standards, olive oil producers
from the Mediterranean, which provide over 95% of all olive oil
sold in New Zealand, “will struggle to meet the new rules as drafted.”
Is that a good enough reason to opt out?
Meanwhile an analysis of imported oils into the USA shows that poor
quality oils are still masquerading as quality products. The IOC continues
to insist that all these oils meet their standard. The debate will
continue.
Inform (2011) vol. 220 (7) 386-387
Canola oil from Canada is a
winner
A recent newspaper article in Canada should be mandatory reading for
the UFO addicted web miscreants who insist that canola oil is toxic.
The first thing about canola is that it is arguably the most successful
30
Food New Zealand

OILS & FATS
Canadian invention of all time. Fifty years ago, it did not exist. Back
then, there was only a member of the brassica family (think mustard,
cabbage, turnip, etc.) known as rapeseed, whose oil tasted bitter and
contained a type of fat (erucic acid) that is considered toxic. Then, in
the 1970s, Canadian agricultural scientists bred and cross-bred rape
until it tasted sweet and the toxins were all but gone. Note that was not
genetic engineering but standard crop breeding.
The second is that this revolutionary vegetable oil – high in omega-3s,
low in saturated fat – is possibly considered as heart-healthy as refined
olive oil. The leftover seed meal even boosts milk production in dairy
cows. In 1978, the Western Canadian Oilseed Crushers’ Association
christened this new and improved plant, joining “Canada” with the
Latin word for oil. (Some maintain the name joined “Canada” with
“oil” and “low acid.” The controversy rages.)
This year Canada will grow more than 13 million tonnes of the stuff –
accounting for 20% of global production – and export almost $3-billion
of oil. They could go out and have a world class rugby team.
Food labelling (ad nauseam)
The Food and Drug Administration wants to revise the nutrition facts
label(ho-hum) – that breakdown of fats, salts, sugars and nutrients on
packaging – to give consumers more useful information and help fight
the national obesity epidemic.
A proposal is in the works to change several parts of the label, including
more accurate serving sizes, a greater emphasis on energy and a
diminished role in the daily percent values for substances like fat, sodium
and carbohydrates.
It’s the latest attempt to improve the way Americans view food and
make choices about what they eat, and comes in the wake of major
advances in nutrition regulations by the Obama administration.
Calorie counts are popping up on menus of chain restaurants across
the country and the long standing food pyramid was toppled this year
by the U.S. government in favour of a plate that gives a picture of what
a healthy daily diet looks like.
For two decades, the black and white label has offered at-a-glance
nutritional information about what’s inside each package, including
calories and grams of fats, cholesterol, protein and carbohydrates. Critics
have complained it’s confusing and doesn’t offer a simpler way to
make a choice about whether it’s good for them – a judgment the
industry wants to leave to consumers. There is an easier way – stop
eating so much.
Krill oil
Whilst the topic of saving the orang-utans continues to plague the
palm oil industry, consider also the fate of the Antarctic penguin. There
has been a suggestion that wholesale harvesting of krill may endanger
the penguin population. This may be another hot topic to occupy those
who are bored with the Rugby World Cup.
Proceedings of the National Academy of sciences (doi: 10.1073/
pnas.1016560108)
RWC lipid trivia
Everything revolves around lipids. The reason that our esteemed
friends in the Wallabies (Australian rugby team) went down to the Irish
was possibly because they are full of trans fats. This is a serious scientific
reference to the work of Hartman and Shorland who quoted the
following: “The highest percentages of trans-acids were found in the
fats of the quokka (21-30%) and the wallaby (18.1-19.2 %).
Annual Reviews: (1956) Shorland, F.B., et. al. Pp 101-122
Carol Barnao,
Chair of MAF’s
Food &
Biosecurity
Management
Group.
Knowledge is a powerful food
safety tool
The world looked on in shock as the German food poisoning crisis
unfolded earlier this year, leaving more than 50 people dead and
hundreds of people with serious and potentially lifelong health
complications. After intensive investigations the German authorities
determined that a particularly virulent strain of E. coli, STEC O104,
in bean sprouts was the cause of the outbreak there.
Because food can – and occasionally does – cause grave harm to
people who eat it, we as the food safety regulators, have to continually
seek out the most up-to-date science and information to ensure
we are well equipped to deal with a potential foodborne illness outbreak
here in New Zealand.
At MAF we are privileged to have an involved science fraternity that
we can draw on to ensure the best advice and help is available
when specific issues arise, or in emergency situations. Our Food
Safety Science Academy in particular, provides us with access to a
wealth of external technical expertise and knowledge, and these
are people who are familiar with our core business.
To ensure we in New Zealand are well equipped to detect and deal
with a major incident involving an existing E. coli STEC or the emergence
and spread of a new variant, MAF – with the help of Massey
University – recently brought together Academy members and researchers
from around the country with an active interest in STEC’s.
It proved to be a very useful round-table discussion. We were able
to consider areas where New Zealand-specific research is needed
or new laboratory methods have to be developed for specific types
of STEC’s.
General consensus was that New Zealand is already taking a proactive
approach to gaining a deeper understanding of STEC’s.
Epidemiological investigations to date do not indicate that food is a
primary source. Other possibilities include occupational exposure
and water. The risk factors for human illness in New Zealand are
currently being sought in a year long human case control study and
the results will be used to review controls currently in place.
MAF has worked closely with the Meat Industry Association over
many years, evaluating the presence of and means to control STEC’s
when they do occur on red meat, and is currently co-funding a PhD
study to further that work. This research is examining the presence
of STEC’s on-farm and what happens when animals leave the farm
and are transported and processed at the slaughterhouse.
I would like to take the opportunity to thank the members of the
Academy – as well as the other scientists who make themselves
available on a case-by-case basis. Their help enables us to respond
to issues using the best science available at the time.
Presentation papers from the STEC roundtable will be made available
on MAF’s food safety website shortly at www.foodsafety.govt.
nz/about/academy/.
www.foodsafety.govt.nz
October/November 2011 31

FOOD STANDARDS
Deciphering supplemented
food rules
Help is at hand for manufacturers and suppliers of food-type dietary supplements –
supplemented foods – needing assistance to interpret the rules that govern the products
they make and sell.
The Ministry of Agriculture and Forestry (MAF) has issued an updated
version of the user guide for the New Zealand Supplemented Food
Standard. The Standard applies to products which are represented as
a food but have a substance or substances added, or that have been
modified in some way to perform a physiological role beyond the
provision of a simple nutritive requirement.
MAF food standards senior adviser, Sally Jones, says the user guide
is intended to assist manufacturers, importers, exporters, retailers,
consultants and Food Act Officers in interpreting and applying the
requirements of the Standard. She emphasises that there have been
no changes to the Standard itself. “It’s simply the guide that has been
made more user-friendly.”
The Supplemented Food Standard came into force on 31 March 2010
to provide updated regulation for food-type dietary supplements (supplemented
foods) and to bring them into line with what is generally
expected of all foods: Supplemented Foods must also meet some Food
Standards Code requirements. For example nutrition information panel,
allergen labelling, mandatory use of English and warning labels for
substances that have associated risks, such as caffeine.
The dietary supplements that remain in the Dietary Supplements Regulations
1985 are those that come in controlled dose form, such as pills
and capsules. These continue to be administered by the Ministry of
Health.
“The Supplemented Food Standard has been favourably received by
manufacturers,” Sally says. “However, we know from feedback that
it’s not always clear-cut for businesses to establish whether a product
is a supplemented food – even with the help of a guide. Hopefully
this new version will make it easier to determine where a product fits
in the framework, but businesses that need additional assistance in
determining which rules apply to their products can always contact
us.”
The updated user guide is available online at: http://www.foodsafety.
govt.nz/elibrary/industry/zealand-supplemented-foods-standard-userguide/
When the Supplemented Food Standard was introduced last year it included
a two-year transition period for manufacturers to comply with
the new rules. Businesses (including manufacturers and retailers) are
being reminded that the transition period finishes on 31 March 2012
at which time all supplemented food must comply with Part 1 of the
Supplemented Food Standard.
Keep up with changing
consumer tastes in
food and biotech by
using IRL’s unique
fermentation facility.
IRL — your fermentation partner
Visit www.irl.cri.nz
or phone 0508 CALL IRL (0508 225 5475)
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From the shake flask to 1000L,
carry out trials and experiment
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OF THE MONTH
Working in partnership with business
32
Food New Zealand

Protecting IP in novel food ingredients
and derived products
Dr Shayne Nam, Technical Adviser, James & Wells Intellectual Property
LEGAL MATTERS
Food ingredients are the life blood of the food industry, and many commercial
products contain “secret ingredient(s)” which their manufacturer
claims give them a competitive advantage over rivals.
In today’s market of fast moving consumer goods, the push to develop
or discover improved ingredients that act as substitutes for natural
agents while providing benefits such as increased nutrition and shelf
life has never been stronger. For that reason alone, food ingredient
manufacturers devote a large amount of resources to continued R&D
to discover that vital ingredient.
Once they have developed a novel food ingredient(s) or food product
containing them, and want to maintain the advantage over competitors,
there are some options available.
Keep as a trade secret?
Trade secrets are commonly used in the food industry to protect ingredients,
compositions, formulas, and methods of manufacture or
processes. The use of trade secrets may be applicable where the product/process
does not meet certain patentability criteria. An essential requirement
of trade secret protection is that total secrecy is maintained.
This requires that people inside the organisation do not divulge sensitive
information to anyone external.
In some circumstances, trade secrets can provide advantages over other
types of intellectual property (IP) protection such as patents. These
include no registration costs, and protection will remain indefinitely
subject to the information remaining a secret (compared to 20 years
for a patent).
However, there are several disadvantages associated with the use of
trade secrets. For example, vigilance must be constantly maintained
to ensure confidentiality of the secret. In practical terms this can be
difficult depending on factors such as the nature of the secret, and the
loyalty and trustworthy nature of employees.
Coca-Cola is often touted as an example of a successful trade secret in
action. However, with recent advances in analytical techniques, and
the emergence of Pepsi-Cola, whether it still is, or will remain a trade
secret is open to debate.
Other food ingredients and products containing them may be readily
assessed and the ‘secret ingredient’ obtained via ‘reverse engineering’.
In fact, some companies specialise in reverse engineering food ingredients
and related products. Once the secret has been discovered, any
third party is entitled to use it – only patents provide exclusive rights to
exclude third parties from making commercial use of it.
has developed a new food product which contains a vital proprietary
food ingredient, one way for them to maintain their competitive advantage
is to have an exclusive agreement with their ingredient supplier
to prevent their competitor obtaining the same vital ingredient and/or
composition.
However, a disadvantage of relying on an exclusive agreement is that
it does not prevent a competitor from obtaining information on a new
food product via “reverse engineering” and then producing the same
product using generic ingredients.
In addition, what happens if the ingredient manufacturer goes out of
business or is no longer able to supply the ingredient?
Patents – a viable protection
option
One of the most applicable forms of IP protection for novel food ingredients
and derived products is patents. Patents for novel food ingredients
can be wide in scope and cover many variations of a basic
product or process.
Some successful examples include the patenting of the flavour enhancer
monosodium glutamate (MSG) in 1908, and the artificial sweetener
sucralose in 1976 by Tate & Lyle. More recently, Senomyx (a company
which develops novel flavour ingredients and is the owner or exclusive
licensee of several hundred patents) has recently been granted a patent
for S2383, a unique flavour ingredient which allows the quantity of sucralose
in food products to be reduced by up to 75% while maintaining
the desired sweet taste.
It is also possible to protect a combination of two or more known
ingredients if it can be shown that synergy exists between these ingredients,
or there is an unexpected effect by combining them. Depending
on the degree of inventiveness, it may also be possible to protect
related products which provide similar benefits. Tip Top, one of New
Zealand’s leading ice cream companies, owns a number of patents.
An example includes a patent for its Memphis Meltdown ® ice cream
which combines known ingredients in a unique arrangement (triple
layer dipping using caramel and chocolate).
Patenting food ingredients and derived products provides a wealth of
business opportunities as the scope for on-licensing that patent could
be considerable. The specific advice of patent specialists will ensure
that companies can capitalise on the IP of their novel food ingredients
and derived products. This means they can maintain their competitive
advantage and market edge.
Exclusive agreement with food
ingredient supplier
Most FA 15563 food JAWS manufacturers Food Mag Ad source pth.pdf raw 1 food 21/09/11 ingredients 4:48 from PM specialist
ingredient manufacturers and suppliers. If the food manufacturer
Shayne Nam is part of James & Wells Intellectual Property’s Chemical
and Process Technology Patents Team. He specialises in patents relating
to formulations and compositions. If you have any queries regarding IP
protection, Shayne can be contacted by email on: shaynen@jaws.co.nz
October/November 2011 33

NZIFST
NZIFST News
Don’t miss the NZIFST
Conference 2012
The conference will be held in the
purpose-built Claudelands Event Centre
in Hamilton.
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
Cathy McArdle
021 948 008
cathy@mcfoodies.co.nz
David Everett
034797545
drcheese@mac.com
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/
34
Food New Zealand

NZIFST
New Professional Members
The Institute welcomes and congratulates the following members who have recently
become Professional Members
Ellen Bird
Ellen Bird graduated from Massey University with a BE(Hons) in Food Engineering in
2001.
She began her career in the food industry with Goodman Fielder, working at Meadowlea
Foods, before moving into the role of process development technologist with
GF’s snackfood division based at Bluebird. In early 2004 the travelling bug hit and
she went on her OE, spending several months backpacking around Europe before
settling into life in the UK as process technologist at Heinz Frozen & Chilled Foods in
Leamington Spa.
Returning to New Zealand in 2006, Ellen spent two years as senior product development
technolgist at Frucor before returning to Bluebird where she is currently NPD
manager for Snacks, managing portfolios for iconic kiwi favourites such as Bluebird
Originals, Copper Kettles, Grain Waves and Twisties.
Fiona Genders
Fire! Flood! Infestation! And getting drenched in molten chocolate! That’s all in a lifetime’s
production trialling work for food technologist Fiona Genders (nee Camblin).
Fiona has been a hands-on food technologist since graduating from Massey University
more than 20 years ago. Working in such diverse industries as confectionery, dairy,
meat, breakfast cereals, snack foods, and ice cream, she has been responsible for
developing a number of new delicious products, some still to be seen on supermarket
shelves. (Strawberry Yoghurt Ice Cream, anyone?) Half of Fiona’s working life has
been spent in the UK, where she could indulge in her love of travelling. Now back in
New Zealand and recently married to Gary, she can be found running the applications
lab at Hawkins Watts.
Maree Haddon
Maree currently provides services to various industries and companies in the area of
Integrated Management Systems, Food Safety Programmes, HACCP and Risk Management
Programmes.
She owns and manages a national Food Safety Auditing Company, Quality Auditing
Specialists Ltd (www.qasltd.co.nz), which performs third party audits on behalf of
MAF for both food and wine safety. Her company also offers second party audit services.
Maree is the National Contract Auditor for two international auditing companies
for Food Safety/HACCP, ISO 22000, WQA, BRC and ISO 9001.
Other specialities include assisting companies with the development, implementation
and ongoing compliance of managements systems to comply with ISO 9001, Q Base,
Food Safety Programmes and Risk Management Programmes. Additional services offered
are the development and delivery of in house training and tutoring of NZQA Unit
Standards for internal auditing, food safety and HACCP.
October/November 2011 35

NZIFST
David Knoef
David trained as a chef at Christchurch Polytechnic and worked in various restaurants there before
moving to London and embarking on a career as a banqueting chef at the Landmark Hotel in
Marylebone. A desire to study and the birth of his first child prompted a move back to Christchurch
where he gained a food science degree from Lincoln University. After graduating David worked in the
poultry industry before taking up his current position as NPD specialist with Formula Foods.
David enjoys playing golf and fishing in his spare time and still puts on his chef’s hat regularly to
whip up a feed for friends and family.
Paul Moughan
Professor Paul J Moughan holds the position of Distinguished Professor, Massey University, and is
Director of the Riddet Institute. He was formerly foundation head of the Institute of Food, Nutrition
and Human Health at Massey University, Director of the University’s Mongastric Research Centre and
Foundation Scientific Director of the Fonterra-funded Milk and Health Research Centre.
He was appointed to the foundation chair in monogastric biology at Massey University in 1993 and
his research has encompassed the fields of human and animal nutrition, food chemistry, functional
foods, mammalian growth biology and digestive physiology. He has published in excess of 350 scientific
works. In 1995 he was awarded Doctor of Science and in 1997 was awarded a Personal Chair
at Massey University and was elected a Fellow of the Royal Society of New Zealand. He is a Fellow
of the Royal Society of Chemistry, Cambridge, England. In 2011 he was appointed Chair of the FAO
Expert Consultation to review recommendations on the characterisation of dietary protein quality in
humans. He has received numerous prestigious international awards for his work, sits on a number
of editorial boards for scientific journals and is an adviser to the international food industry. He is a
non-executive Director of the Gardiner Foundation, Melbourne, Australia.
New Members
The NZIFST welcomes the following new members and congratulates those upgrading to Professional. Congratulations also to the new
Graduate members
New Professional Members
Skelte Anema Fonterra Research Centre Senior Research Scientist Palmerston North
Maree Haddon Quality Auditing Specialists Ltd Managing Director Morrinsville
Paul Moughan Riddet Institute, Massey University Distinguished Professor & Co Director Palmerston North
Upgrade to Professional Member
David Knoef Formula Foods Ltd Product Development Scientist Christchurch
New Members
Mitchell Blake Colmar Brunton Client Executive (Sensory) Auckland
Russell Dykes Rapak Asia Pacific Ltd Technical & Engineering Services Manager Auckland
Lara Fleming Scientific and Technical Recruitment Recruitment Consultant Auckland
Parimal Patel Frucor Beverages Ltd Product Development Technologist Auckland
David Pavey Pharmaco (NZ) Ltd Healthcare Business Unit Manager Auckland
Hayden Pohio Boosta Ltd CEO Hamilton
Karen Riddell Heinz Wattie’s Ltd PD Administrator Hastings
Susie Rogers APS Food and Nutrition Technical Sales ExecutiveAuckland
Former Members rejoining
Sung Je Lee Massey University Lecturer Auckland
Shaheen Mangera GWF Ltd Food Technologist Auckland
Carlinda Roberts Self-Employed Food Technologist Auckland
Hannah Yule Cadbury New Zealand Scientist Dunedin
36
Food New Zealand

NZIFST
Robyn Martin and
Susan Harvey,
from Hansells
pictured judging
the exquisitely (?)
decorated cupcakes
Branch News
Auckland
The resurgence of baking
Susan Harvey, Hansells senior brand manager, began the night by introducing
members to Hansells, with its long association with baking
- begun some 75 years ago. Susan also touched on the success of Hansells
baking club, which is an online resource that assists its members
with recipes, tips, troubleshooting techniques for home baking.
Then our special guest, food writer Robyn Martin, gave some background
on the roots of baking in New Zealand and how there was a
need to get recipes recorded on paper to ensure good results in baking.
In the early days the quality of ingredients was a major source of
failure as well.
Over time, home bakers became quite experienced, making breads,
biscuits and cakes to their own tried and trusted recipes. Robyn remarked
that baking is more than just producing food: it is a way of
showing you care. This was shown in the recent Canterbury earthquake;
people baked as gifts for those who had suffered loss of property
or loved ones and people further away raised money for victims
by selling home baked goods. Home baking is comfort food and many
old people (defined, tongue-in-cheek, by Robyn as over 40s) remember
Gran’s apple pie or fruit cake with cheese. Robyn thought that, despite
some market research findings, there hasn’t been a resurgence,
but more a rediscovery of home baking.
The increasing availability of electricity and new kitchen appliances
has shaped and influenced the composition of recipes and cookbooks.
e.g. slow cookers were unheard of until about 35 years ago. When
they were introduced, there was a need for cookery books to provide
recipes and methods. These days, the demands of modern life have
reduced the amount of home baking – it is easy to go to a supermarket
and purchase cakes and pastries which are ready to eat.
She discussed some analysis from AC Neilsen data which suggested
that there hasn’t been a resurgence in commodity baking ingredients
sales, rather, slow growth. Indeed, sales of baking powder decreased
by 12%. However her analysis also suggested that some non-gluten,
traditional, and luxury baking had spark and were bucking this trend.
Perhaps more people are making slices, which is suggested by the increased
sales of cocoa and baking chocolate. Robyn said that she was
surprised by the obsession of New Zealanders with baking muffins, as
scones are so much easier. And as for cup cakes...
Baking also plays an important role in kids’ education. Many children
now leave home with minimal cooking or baking skills, which is a
shame and a real concern. Children feel a real sense of achievement
when they make a successful batch of scones or biscuits. Home baking
assists by introducing basic skills, such as weighing, maths, reading,
basic science, but it also introduces good foundation food technology
skills.
After refreshments were served, the majority of the audience then
participated in the cupcake icing competition. Members were able
to demonstrate their creative flair and design skills as glitter, chocolate
icing and various sweets were used. There were some beautiful
creations and some very sticky fingers at the prize giving. Prizes of jam
making kits and goodie bags were generously provided by Hansells,
the sponsor of the evening.
Special thanks to Emma Sharon for organising the night.
John Brooks
Nelson
On 16th August the Nelson Branch hosted the MAF Listeria workshop
that has been touring the main centres.
The half-day workshop, aimed at giving industry support in managing
the issue of Listeria, was very well attended. Over 70 people registered,
with food producers coming from as far away as Golden Bay, Blenheim,
Havelock and the West Coast to attend the workshop.
It was a great opportunity for industry to hear first-hand about the new
MAF guides for manufacturers of ready-to-eat foods. Workshop presenters
included both MAF and industry experts, and there were some
interesting case studies presented from different food sectors, providing
the opportunity to see what issues have arisen and what solutions
have been tried and which have worked.
It was also a unique opportunity to network with other food producers,
industry service providers and MAF staff during refreshment breaks.
We were especially pleased with the support that we received for this
workshop from local industry and service providers involved in the
food industry and it certainly showed that the Top of the South is a very
significant food manufacturing region that values the opportunity to
interact with regulators on such a significant food safety issue.
Augusta van Wijk
October/November 2011 37

NZIFST
Winner of the Kees Mooyman memorial cup, Henry Semple, with NZIFST judge, Anna Searle
Schools Science Fairs reports
Canterbury Science Fair
The Canterbury-Westland Science Fair held on Sunday 10 September
attracted about 300 entries this year, all but 20 from years 7 and 8. The
fair was dominated by topics such as growing plants in liquefaction silt,
support of buildings in liquefied soil, a liquefaction shovel, earthquake
sensors, building structures, water purification and electricity supply.
However, about 40 were related to food, from which the NZIFST
judges Anna Searle, Jonathan Cox and Ken Morison selected two prize
winners. The first prize and the Kees Mooyman memorial cup went to
Henry Semple, year 7 at Kirkwood Intermediate, who had developed
gluten free fresh pasta. The judges were impressed by the logical and
multi-stage approach taken in the development of his product which
he showed to have very good texture and taste. Second prize went to
Sophie McPheat, year 8 at Our Lady of Assumption school, who investigated
the emulsification properties of a range of substances, before
choosing one to test and evaluate in home made bread. The sequence
of investigation was a strong point of this entry.
EIT Hawkes Bay Science and
Technology Fair
Three Year 8 students from schools in Havelock North won prizes from
the food industry at the 2011 EIT Hawke’s Bay Science and Technology
Fair.
Imogen Moore from Havelock North Intermediate won an Outstanding
Award and the NZ Baking Industry Research Trust Award for excellence
in a project relevant to the baking industry. Imogen investigated
the eating quality of cupcakes made with 5 gluten-free mixes against
cupcakes made with wheat flour. Of the 5 gluten-free blends, two are
commercially available and three were homemade. The homemade
blend of rice flour and arrowroot was rated the best overall – preferred
even over the wheat flour product by her consumers, but it was also
the most expensive. A local bakery is trying out Imogen’s blend as an
alternative to what they currently use.
Grace Stephenson from Havelock North Intermediate won a Highly
Commended Award and the NZIFST (Hawke’s Bay Branch) Award for
excellence in the principles of food science and technology. Grace researched
the effect of the GI of three breakfast cereals, Froot Loops,
Cheerios and Uncle Toby’s oat porridge, on the reaction time of five
people. Two and four hours after eating the cereal, her test subjects
did a computer-based test of their reaction times. Her test subjects all
performed best two and four hours after eating the porridge, which
has the lowest GI of the three cereals.
As part of their prize, Lesley Steeples from Goodman Fielder has arranged
an invitation for Imogen, Grace and two friends to visit the
Quality Bakers bakery in Napier. Matt Mays from Hubbard Foods has
invited Grace to visit their factory when she is next in Auckland.
Amelia Gunson from Woodford House won a Commended Award and
the NZIFST (Hawke’s Bay Branch) Award for merit in the principles of
food science and technology. Amelia investigated the effect of thawing
chicken at room temperature, in the fridge and in the microwave, on
its microbial load. As expected the chicken thawed in the microwave
had the lowest microbial load. Amelia was surprised that the chicken
thawed in the fridge had a greater microbial load than that thawed
at room temperature. She concluded that this could be because both
products were uncovered during thawing, and the chicken in the fridge
had been exposed to the air for longer than that at room temperature,
because it had taken longer to thaw. If she did the investigation again,
she would cover the chicken.
38
Food New Zealand

NZIFST
Manawatu Science Fair
The following three exhibits were chosen to win the NZIFST prizes for
the best food technology exhibits
Winner: Drinkable Grains
Runners-up: Vitamin C Tango, and Pro-Recovery
Comments:
Overall many of the projects were a very high standard and it was a
tough decision to select a winner from the best three projects, which
in turn were difficult to differentiate from the next group.
Drinkable Grains
This project won because it had a bit more of the “Wow” factor than
the other two. It was a successful product development project that
was well researched and implemented as well as being very well presented.
It was driven by a need to develop a palatable way of eating
food fibre and the student understood the value proposition and the
technical hurdles. The student used available resources very effectively
and spoke very knowledgeably about the project as well as answering
questions very effectively. The sample drinks were delicious!
Vitamin C Tango
This project was food science rather than technology and it stood out
from other projects on Vitamin C because of the complexity and thoroughness
of the work. Degradation of Vitamin C by heat, air and light
was comprehensively assessed, with well-designed, controlled and
replicated trials. The amount of work carried out was very impressive
as was the way it was presented in both the poster and the project
notebook. The student had a detailed understanding of all aspects of
the work and answered questions very thoroughly. Very professional.
Pro-Recovery
This is a large Crest Award project carried out by four students over the
year. This was an ambitious product development project that aimed
to develop a sports recovery drink based on yoghurt. The amount of
work carried out, using the Massey Sport faculty facilities, was very
impressive and well presented. This type of project is not easy because
it depends on measuring the limits of athletic performance with and
without the recovery drink. The limited number of subjects (12) meant
that the variation between individuals was too large to allow any significant
effect of the sports drink to be measured and the students knew
that they needed a much larger sample size. The product development
was successful in meeting the sensory targets (it was liked). Again all
of the students understood their work extremely well, spoke very effectively
and answered questions thoroughly and well. The only weakness
was the sample size which may have prevented the project from
measuring a significant benefit from their product.
Finally, I would like to thank my team of judges who generously gave
their time and impressive range of expertise for the evening. We
worked very well together, thoroughly enjoyed our discussions with
the students, and reached a unanimous consensus after much goodhumoured
and informed discussion.
Euan Cant
Wellington Science Fair
The judges were Sally Hasell, John van den Beuken and Irene Thomas.
There were about 75 food related projects, well down on previous
years (usually more than 100), despite the total number of entries being
higher than previous years. However we were spared the mouldy
bread projects which was a pleasant change and still had plenty of
good quality projects to chose from.
The winner of the Branch prize was Rachael Brownlee (Year 8), Sacred
Heart Primary, with a project called ‘Can you tell?’ which looked at
whether consumers could tell the difference between a low fat and a
regular product across a variety of foods, from dairy products to crackers.
Rachael had a good grasp of the potential for the results to be
influenced by the fact that fat level is often not the only change made
in a low fat or ‘lite’ version of a product. She found that while adults
expressed a preference in advance for a higher fat version, they did
not necessarily identify this product correctly by tasting. She noted that
younger consumers had often been exposed to low fat and ‘lite’ versions
of foods much of their lives and were less likely to express a
preference for higher fat versions. In general consumers were as likely
to be right as to be wrong in deciding which product was which in
taste testing.
Highly commended prizes went to Sera Rawson, Year 8 Korokoro
School with a project called ‘Flour Power’. She compared cupcakes
made with two proprietary brands of gluten free flour, her own mix
of gluten free ingredients and found that the commercial brands were
well accepted but one had a much higher acceptance rate than the
other and her own mix (based on an internet recipe) was not a great
success.
The other highly commended prize went to a Year 7 student, Zoe Bennett
(Evans Bay Intermediate) who had done a simple but very well
presented and clear project (Gelatine Desserts) to demonstrate that
some fruits contain enzymes that interfere with gelation.
There were several other projects on food which won science fair
prizes, and the judges had a hard job deciding to whom to award
the industry prizes. There are several potential food scientists in local
schools!
Sally Hasell
Photo: Wayne Barrar
Food TesTing
ENSurING yOur PrOduCtS’ INtEGrIty ANd QuALIty
• Method development
and validation team
• IANZ (ISO)
accreditation
• GMP certified for
Nutraceuticals
• Label claims
• Food safety
• Shelf life testing
• Vitamin testing
• Export certification
Cawthron Institute
Ph: +64 3 548 2319
lab@cawthron.org.nz
www.cawthron.org.nz
October/November 2011 39

NZIFST CAREERS
Sponsors of Student PD Challenge
NZIFST wishes to acknowledge all the following organisations and individuals who are supporting the 21 teams of students, and their
teachers, who have entered the 2011 NZIFST/CREST Student Product Development Challenge. They include mentors, sponsors and
organisations which have offered to host industry visits, and provide ingredients and other technical support.
Aditee Naik
AgResearch
ANZCO Foods
AsureQuality
Berryfruit New Zealand
Bluebird Foods
Cadbury
Catalyst R&D
Cerebos Gregg’s
Cookie Time
Cuisine Resources
Danisco
David Anstice, ATEED
David Munro FNZIFST
ESR
Fonterra
FSANZ
Futureintech
Goodman Fielder
Hawkins Watts
Heinz Wattie’s
Horleys
Hubbard Foods
imake
Invita
Judie Farr
Lincoln University
Massey University
NZ Bakels
NZ Sugar
NZIFST Nutrition Special Interest Group
Orica Chemnet
Pakuranga Bakery
Plant & Food Research
Riddet Institute
Royal Society of New Zealand
Sally Hasell FNZIFST
Speight’s
Sutton Group
Taura Natural Ingredients
Tui Brewery
University of Auckland Tamaki Innovation Campus
University of Otago
Vegetables.co.nz
Westland Milk Products
Zymus
Rad Lawford from AsureQuality presenting the cheque to the team
and teacher at Sancta Maria College, on the left is Ambassador Sam
Harper from Bluebird who is mentoring the team
Derek Horne
from Danisco
presenting
Danisco’s
sponsorship
cheque to
the team and
teacher at
Botany Downs
College, also
present, at rear,
is Ambassador
Matt Mays from
Hubbards who
is sharing the
mentoring role
with Derek
Without your generous support, we would not be able to offer students and their
teachers the authentic product development experience the Challenge provides.
Members had an opportunity to meet the teams at the judging events held in Auckland,
Palmerston North, Christchurch and Dunedin in late September/early October.
Jenny Dee, NZIFST Careers Coordinator
40
Food New Zealand

MIA NEWS
MIA News
Higher meat prices inevitable
Higher meat prices are inevitable and retailers internationally are going
to have to get used to it, believes Richard Brown of European market
research agency Gira.
Brown painted the current international scene for the red meat industry
at the recent Red Meat Sector conference,
in a session chaired by ANZCO
managing director Mark Clarkson.
Brown spoke at the Red
Meat Sector Conference
in Rotorua in September
Taking into account the volatile economic
situation, meat demand seems
to be holding up reasonably well,
he thought, even though consumers
are still favouring the cheaper meats.
Gira is forecasting that global meat
consumption will continue to grow
over the next 10 years, primarily in
poultry and pig meat, with beef and
sheepmeat consumption growth limited
by supply constraints. He showed
graphs showing that the consumption
growth will quite broadly based, but
will be led by China.
However, Gira believes that global meat supply could be less than forecast
because of serious production cost challenges from rising feed
and oil costs, disease challenges, especially in China and Russia, plus
the attraction of other ‘crops’ for producers – such as growing grain for
food or biofuel in preference to grass and/or meat.
As a result, Brown said price rises – especially for red meats – will be
higher than expected as supplies have been constrained.
Retailers, which have been highly resistant to meat price rises, will
eventually have to accept the trend, he believes. It is Gira’s view that
consumers will ‘bear’ a higher level of meat pricing in the future.
AgResearch was out in force at the Red Meat Sector
conference. Pictured left to right are Ross Clarke (business
development manager), Nick Daniels (portfolio manager,
meat and fibre, on-farm) and Jason Archer (portfolio leader,
meat and fibre, paddock to consumer)
AgResearch Meat Industry
Workshop, 2 November
The next AgResearch Meat Industry Workshop will take place at
Wharerata on the Massey University Campus in Palmerston North on
2 November 2011.
The aim of the workshop is to provide the meat processing industry
with a topical update of recent research projects and to give delegates
the opportunity to question and discuss the topics presented.
Those attending have the opportunity to find out how recent research
and development can impact on their businesses and to help
AgResearch shape it’s future R&D to ensure it delivers to industry
needs. Three sessions will cover Zoonoses and their impact on the
meat industry (an evolving issue), PhD project presentations and the
Meat Quality & Energy Survey.
The workshop will be followed by drinks and barbecue dinner at
AgResearch Grasslands.
A Meat Industry Association Meat Research Fund workshop will be
held at the same venue on the following day, 3 November.
For registration for the AgResearch Meat Industry Workshop contact:
Mary Hiron, email mary.hiron@agresearch.co.nz, or fax to 07-388
5625.
New study doesn’t change
dietary advice
A study published recently in the US doesn’t change advice on eating
meat here in New Zealand. The study suggests high intakes of red and
processed meat are associated with an increased risk of diabetes, but
the results have little significance to Kiwi meat eaters, says Fiona Carruthers,
nutrition manager for Beef + Lamb New Zealand.
“This type of study can only show an association between red meat
and diabetes, not that one causes the other,”
she says, adding that other similar studies
have shown no link at all. “There are a
number of risk factors for diabetes; obesity
remains the most prevalent. Singling out one
food in a condition influenced by such a wide
range of factors is misleading.”
The amounts of meat being eaten by study
participants were also far greater than those
eaten by most Kiwis. “New Zealanders eat
red meat within national and international
guidelines, based on large amounts of scientific
evidence,” Fiona says.
The scientific and medical communities
agree eating lean red meat as part of a healthy
balanced diet is beneficial to health. It is an
excellent source of protein, readily available
iron, zinc, selenium, vitamin D and a range
of B vitamins, as well as being a low fat food.
“Like every well-designed study, the results raise more questions than
answers, and do not, at this early stage, change advice about eating
patterns for optimum health. Kiwis should therefore continue to enjoy
red meat three to four times a week as part of an overall healthy
lifestyle.”
October/November 2011 41

MIA NEWS
Red Meat Sector Conference 2012
Rotorua 4-5 September
Pictured left to right are: Paul East, Agriculture Minister David Carter, MIA chairman Bill
Falconer and chief executive Tim Ritchie
A mini-container of chocolates
from principal sponsor
Maersk greeted every guest at
the conference dinner
Coordinated action from farmers, businesses and industry organisations
and a constant flow of information between them is essential to effectively
implement the Red Meat Sector Strategy, delegates learned at the industry’s
milestone conference in September.
Over 180 delegates attended the first joint Red Meat Sector Conference
held in Rotorua, which was organised by the Meat Industry Association
(MIA) in conjunction with Beef and Lamb NZ Ltd (B+LNZ).
Keynote speaker, Agriculture Minister the Hon David Carter, said it
was good to see the MIA and B+LNZ hosting the conference and also
working closely together, with MAF’s involvement, to implement the
Red Meat Sector Strategy (RMSS). “It sends a clear signal to your industry
that collaboration is real and not rhetoric.”
“The conference is about building on the strategy’s core strategic
themes – focusing in on how the sector can realise its full potential.”
“The Government is focused on building a more outward-looking
economy, based on exports and savings. To do this, we must have
growth in the primary sector. Your red meat sector is crucial to this,”
he emphasised.
“Despite these tough times and resulting dips in production, the red
meat sector has had some highs,” he noted, adding that it ended the
2011 season on a very positive note, benefiting from high international
prices across the board with total export receipts expected to be above
2010 levels for beef, lamb and venison.
Challenges remain, however, he commented. “The sector must focus
on where it is going in the long-term and there is no better time to think
ahead than when higher prices are allowing the sector to pick itself up.
The RMSS reinforces the need for the sector to continue working to-
wards improving productivity
while generating great value
from the market.
It acknowledges the complexity
of the red meat sector
and that there is no one,
right path. Likewise the
strategy’s recommendations
are not designed to
be implemented by any
one organisation alone.
“It needs action, by farmers,
businesses and industry
organisations,”
the Minister said.
To build on the cooperation shown when
developing the strategy, the red meat sector
needs to work together to implement
the recommendations, Carter said. “To
do this a greater flow of information be-
2011 Annual Report
The
MIA’s latest
annual report was
released at the
conference
tween farmers, processors, marketers and retailers is needed.”
The Minister said the Government was there to help the industry and
referred to various vehicles of support, including the development
and importance of the National Animal Identification and Traceability
(NAIT) scheme.
“In the event of disease outbreak, NAIT would help give assurance
to our export markets that NZ had identified and contained all the affected
animals.”
This point was echoed by several later speakers.
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For hands on help call our local experts:
Outbound: 0503 222 444 Inbound: 0508 333 666
www.hamburgsud-line.com
42
Food New Zealand
No matter what.

MIA NEWS
Sponsors
The MIA and B+LNZ would
like to thank the following
sponsors for their support:
Platinum sponsors – Maersk
Line, Milmeq, ANZ; gold sponsors
– AgResearch, Bemis,
Bell Gully, Deloitte, Ecolab,
Hamburg Sud and Industrial
Research Ltd; silver sponsors
– Beef + Lamb NZ Inc, Cedar
Creek, Nutro, Port of Tauranga
and System Controls Ltd;
bronze sponsors – Aus Meat
Ltd, Hennessy Grading Systems
Ltd, NZX Agri, Sealed Air. In
addition, Allflex sponsored the
name and luggage tags.
Nutro very generously donated
supplies of petfood to the
Rotorua SPCA.
Beef + Lamb
New Zealand
Inc (BLNZ Inc)
BLNZ Inc is jointly funded by farmers, New Zealand processors
and retailers. The organisation is responsible for marketing
and promotion which grows consumer demand for
New Zealand beef and lamb on the domestic market to help
support a viable, local industry.
As well as mainstream advertising and television commercials
using high level endorsements (Sarah Ulmer, Caroline
Meyer, Georgina Earl and Sarah Walker), the organisation
does much by way of ‘below the line’ activity in the areas of
education, food service, quality standards and educational
programmes in primary, secondary and tertiary institutions.
Emphasis on online activity and social media is growing
rapidly. www.recipes.co.nz and the BLNZ Inc’s facebook
page www.facebook.com/newzealandbeefandlamb have
become pivotal for communication.
The organisation also works closely with the food service
industry to encourage excellence and consistency in beef
and lamb restaurant cuisine. More recently, it has launched
a pilot programme with retailers to improve the presentation
of beef and lamb cuts and meal ideas at retail level.
BLNZ Inc manages the New Zealand Beef and Lamb Quality
Mark programme which provides consumers with a guarantee
certain standards have been met from paddock to
plate. These standards include animal welfare, food safety,
tenderness, leanness and New Zealand-produced growthpromotant-free
status.
What’s my
optimum fleet size?
How can I reduce damage costs?
Which drivers need additional training?
How do I control access
to my equipment?
For further information contact your nearest
AB Equipment branch
or call: 0800 30 30 90
10541
October/November 2011 43

MIA NEWS
Collaboration: trust, time,
commitment and investment
One of the key themes of the RMSS is coordinated in-market behaviour
by those marketing and selling the sector’s products. In a session
chaired by Keith Cooper, chief executive of Silver Fern Farms, delegates
learned that in-market collaboration is going to take trust, time, commitment
and investment, as the aquaculture industry has experienced
in the development of its Pure NZ Greenshell Mussel (PNZGM) brand
campaign into China.
Facing a crisis resulting from a collapse of prices for its half-shell
mussels, the aquaculture industry acted to correct the situation. Aquaculture
New Zealand’s chief executive Mike Burrell described an
industry, before collaboration began, where operators were competing
against themselves, exporting to the US only, where mussels were
only famous in New Zealand and half-shell mussels – the only product
offering at the time – were worth US$1.50 per pound. Now, after investment
in product innovation, research and development, targeted
marketing, plus industry coordination to push into China, where the
aquaculture industry sees significant potential, the CIF price has lifted
to over US$2.15 a pound.
“It’s been a lot of work to get there and to keep it there,” said Burrell.
He related how the aquaculture industry had established a steering
group that worked on ‘safe’ projects that would not hurt their own
company brands. Key lessons learned from the activity were leadership
– driven by some of the major companies, collaboration in the
spheres of law reform, R&D, processing, a re-think brought about by
the collapse of mussel prices and a willingness to experiment.
Success breeds confidence, he said. “As a result of the successful expe-
Training supports and
career Opportunities
NZITO specialises in applied learning
and development services in meat,
dairy, and food processing. Our
speciality in process operations,
labs, boiler operations, transport
and supply chain, and food safety
training.
NZITO delivers formal qualifications with subsidies. We also
provide lean manufacturing programs to companies to help boost
productivity, reduce waste, lower inventory, improve quality and
streamline communications within the workforce.
NZITO supports career developments like gateway options to
schools, plus apprenticeships for 16 to 21 year olds. We also
works with polytechnics and universities to deliver diploma and
degree options for advanced skills
needs.
People interested in should look at
our website www.nzito.co.nz or call
us for information.
NZITO Box 488 Hamilton NZ
Mike Burrell, CEO, Aquaculture New Zealand
rience of PNZGM, the participating companies are now looking to try a
similar approach in the mature US market.”
“It’s not for everyone,” Burrell commented. “There are companies
who wish to retain their independence and either compete with PN-
ZGM or benefit from the halo effect – and that’s OK.”
“Collaboration takes trust and trust takes time, commitment and investment,”
he advised, adding that it’s not about models, it’s a mix
of a variety of things including ideas, innovation and R&D, luck, how
resilient you are, relationships and, “In the end, it’s all about people.”
Expectations needed to be managed because building relationships
and working through channels takes time, warned Burrell.
In his presentation, Peter Chrisp, chief executive at NZTE, highlighted
the importance of the export sector to the New Zealand economy, and
outlined how NZTE can help exporters. He said New Zealand has great
DNA in terms of leadership and entrepreneurship. “The red meat industry
is a great industry with a great future and a strategy that it can
get behind.”
He also identified sustainability as one of the megatrends coming out
of UK and Europe. He says it’s not necessarily only coming from the
consumer, “but, more powerfully, from investment bodies.”
Cedar Creek
Conference Sponsor, Cedar Creek Company is the leading technology
company developing and supplying advanced software
and hardware systems to meat processing industries. They believe
they are the only supplier in the industry that can supply
a fully integrated and seamless plant system that meets all the
industry requirements for compliance and traceability with 30
years of experience in the industry and a single point of service
and support.
Cedar Creek systems are intelligent, modular, and flexible and
can be modified to meet clients’ needs. They can run standalone,
as a fully integrated solution or integrated into existing
plant systems.
The systems are built around the FoodChain Software System
that allows the management and traceability of all products
through customers operations, from the farm gate to container
delivery to the docks or local delivery to the butcher.
44
Food New Zealand

MIA NEWS
Sustainability is a megatrend
Professor David Hughes
AUS-MEAT Limited
“Adding Value
through Quality
Management
Partnerships”
This trend was confirmed by
Professor David Hughes, emeritus
professor of food marketing
from Imperial College London,
who said: “The green train has
left the station.”
In his comprehensive, erudite
and, as always, entertaining
presentation looking at New
Zealand’s opportunities to earn
premium prices in developed
and emerging markets, he noted
that as many as one in seven
shoppers are willing to pay
more for organic food. In addition,
one in 10 are willing to
pay more for ethically produced
goods and 9% for goods that are
better for the environment.
He said NZ lamb was already at
the premium end of the market,
but needs to earn that position
through delivering exceptional
consumer value.
Learning lessons from NZPGM
With the assistance of its wholly owned subsidiary AUS-QUAL
Pty Ltd, AUS-MEAT Limited has been providing certification services
to the New Zealand Meat Industry since 2001.
AUS-MEAT developed its business on the principles that primary
producers and the broader industry are challenged by multiple
audits, complex food safety and quality management systems,
associated costs and time imposts. As a supplier of food it makes
sense to operate a single approved Food Safety Management system
meeting all customer and regulatory requirements and for
this to be audited once during a single visit by multi skilled industry
experienced auditors.
Based on its business principles AUS-MEAT has expanded within
the New Zealand Meat Industry to the point that it now certifies
the majority of the Meat Processing facilities, providing customer
audits covering HACCP GMP, Animal Welfare and Specified Risk
Material for US, UK and local companies across all animal species.
In addition, Carcase Classification (Grading), EU Weight Verification
and High Quality Beef audits, AUS-MEAT Accreditation and
its Beef and Sheepmeat specification and Chiller Assessment
training courses are now provided.
Via AUS-QUAL, the certification of JASANZ accredited programmes
such as BRC, SQF and ISO9001:2008 are also made
available.
AUS-MEAT’s future objective is to continue with its philosophy
of reducing the impost in both time and costs to the broader primary
processing industry.
and companies like British Summer Fruits, of which he is a board
member, is also important in his view.
Those lessons might include:
• developing market-led differentiated value propositions that
consistently achieve premium pricing
• reinforcing the integrity and quality positioning of New Zealand’s
red meat products in global markets
• supporting a culture of innovation from behind the farm-gate
through to the market
• increasing and protecting available margins through integrated
and continuous improvement across the supply/value chain.
“You know it, just get on and do it … NOW” he urged.
Efficient and aligned
procurement:
– establishing long-term contracts with suppliers
Focusing on making procurement more efficient and aligned is another
of the three core strategies in the RMSS.
Two excellent case-studies, from the NZ Merino Company’s Dave Maslen
and Tatua Co-operative Dairy Company’s Steve Allen, showed
how they had effectively aligned with their producer suppliers to improve
their products, prices and returns.
Finding ways to counter the formerly adversarial approach between
suppliers and the processor resulted in a win-win for both parties, according
to Maslen. NZ Merino has established its ZQue brand, targeting
retailers, and is now exploring ways to maximise returns by looking
AUS-MEAT Limited
“Adding Value through Quality Management Partnerships”
HACCP, BRC, SQF, Coles, Woolworths,
Organic, McDonald’s, GLOBALG.A.P,
ISO9001:2008
AUS-QUAL PTY Ltd and AUS-MEAT Limited, using
New Zealand based staff have been providing cost
and time effective customer certification solutions
to their clients within the New Zealand Primary
Production Industry for the past ten (10) years.
The company now intends to expand its services into
Fresh Produce with the view to make these same
efficiencies available to the Horticultural Industry.
AUS-QUAL staff would welcome the opportunity to
discuss your customer and certification needs and
how AUS-QUAL could assist you in reducing the
impost of these on your time and resources.
AUS-QUAL Pty Ltd
“Cost & Time Effective Customer Certification Solutions”
Please Contact
North Island, Dave Brocklehurst, 0272 333 004
South Island, John Grieve, 021 984 776
October/November 2011 45

MIA NEWS
Meating up
Steve Allen talked about Tatua Co-operative Dairy Company’s
business approach
at a merino meat offering in partnership with Silver Fern Farms, to be
launched soon. “We are very confident that the model is going to put
forward a sustainable future,” said Maslen.
As a small operator in a big market, Tatua recognises that it has to
look forward and stay focused. “We can’t control the wave, but we
know we need to surf really well,” Steve Allen said. Tatua concentrates
on specialist dairy ingredients, niche dairy foods and bulk ingredients,
with a focus on margin rather than volume.
Tatua operates on a simple strategy – to add value to its farmers’ milk.
”There’s a marvellous interdependency between farmers and the company,”
he explained. Investing in people and establishing long-term
contracts with suppliers has served both parties well.
“Shocks are the new norm,” said Allen, noting that at any time and any
place, there could be climatic shocks, political and social upheaval,
environmental and biological issues, plus financial and market pressure.
“At Tatua, we have to be prepared and treat shocks as business
as usual.”
The similarities and differences between the two sectors and the meat
industry were neatly summarised by session chair, Craig Hickson,
managing director of Progressive Meats.
What the meat industry could take from both was that it all takes time,
commented Hickson.
He noted that all three sectors – wool, dairy and meat – are under the
influence of the weather and are biological systems, with varying degrees
of product perishability. “In my view, if we are to be successful, it
will be in ways to mitigate those factors.”
The difference is that the meat industry is a ‘disassembly process’ rather
than an assembly process as with dairy and wool, “and we’ve got to
do it well,” he said.
Sector best practice: learning
new ways to share ideas
A focus on sector best practice, the third core theme of the RMSS, drew
together three renowned experts for the final session of the conference,
(which was chaired by James Parsons, B+LNZ director for the
Northern North Island), Rob Davison, executive director of B+LNZ’s
Economic Service, Graham Turley, ANZ’s managing director – commercial
and agriculture, and Dr Brennon Wood, a Harvard-educated
sociologist from Massey University.
Rob Davison provided an update on domestic trends in the sector, and
then examined the impact that the implementation of best practice
could have on farm incomes.
Graeme Turley talked about future-proving farming in New Zealand,
and also made the point that increasing farm earnings could realise an
extra $1.3 billion annually for the sector.
Conferences
are all about
the networking
and this
one was no
exception.
“The farming community is up for the challenge to increase productivity
and profitability,” believes Turley, who also outlined how his bank
can assist to leverage its connections in Australia and Asia for the benefit
of meat businesses.
Dr Wood talked about knowledge transfer – not to be confused with
‘technology transfer’ – and work he was doing relating to the transfer
of knowledge learned from a Massey University trial finding out how
well lambs finish on a new pasture mix of chicory, plantain and clover.
From a core of 19 farmers, plus researchers, he has calculated, using
social maps, that 169 people – the farmers and all the farmer contacts
– are directly benefiting from the knowledge learned during the
trial. He’s working on finding out how these knowledge transfers are
socially organised and seeing how this can be improved further. To
further extend what has been learned, hypothetically, over 1,100 people
potentially are benefiting from the transfer of information relating
to the trial.
“Think about the speed, the quality and the potential of this communication
channel. That’s how close 1,183 farmers might be to the science
going on at Massey University.
“We can only improve agricultural knowledge if we understand how
that knowledge is actually transferring between people right now.”
He believes that many of the resources now being committed to agricultural
innovation will be wasted unless they are matched by an
equally emphatic commitment to agricultural extension.
“We will never do what we have never done by using what we already
know. The knowledge transfer we need is not a persuasion that encourages
repetition; it’s about learning new ways to share ideas and
experiences.”
Copies of the majority of the Red Meat Sector Conference presentations
are available at www.mia.co.nz.
46
Food New Zealand

The Maersk Gala
Dinner at the Blue
Baths was another
opportunity to
strategise
MIA NEWS
Shaun
Boardman
of Bemis Ltd,
ready to talk to
delegates about
his company’s
meat packaging
options
A phone call
at 5am from a
sick colleague
scrambled Merino
New Zealand’s
Dave Maslen
(left) into action
as a conference
speaker. Pictured
here, left, with
MIA chairman Bill
Falconer
Andrew
Arnold (Scott
Technology)
and George
McIrvine
(IRL)
Vanessa Winning (left) with
Dave Haden, both of ANZ
maerskline.com
We believe that creating
opportunities is the key to success
– in your business and in ours
With our complete range of cold chain solutions, our dedicated reefer
specialists take care of your perishables from pick-up to delivery.
And with our truly global reach, we ensure your products arrive in the
best possible condition – anywhere in the world.
Maersk New Zealand Limited · The CPO Level 3, 12 Queen Street · Auckland · New Zealand
T 0800 MAERSK (623775) · F +64 9359 3488 · E nezsalins@maersk.com
R951_MAE_Line_185x128_NZ.indd 1 04-03-2011 09:40:49
October/November 2011 47

UNDERGRADUATE WRITING
Pomegranate seed
oil as a dietary
supplement
Pui Yee Lee, Student, University of Otago
This article was awarded second prize in the NZIFST
Undergraduate Writing Competition 2011. The annual competition
is open to undergraduate food science and food technology
students who are invited to write on any technical subject or latest
development in the food science and technology field that may be
important to the consumer.
Introduction
Pomegranate (Punica granatum) is a shrub of the family Punicaceae.
It is an ancient, mystical fruit which has existed over hundreds of years
throughout the Middle East, the Mediterranean region, China, India,
America and Mexico. 7 The Pomegranate plant is considered either a
small tree or a large plant. Its fruit is grenade-shaped, deep red in colour,
with leathery skin. 4 Pomegranates are mostly consumed fresh and
may also be used to produce fruit juice, wine and canned food in the
food industry. Pomegranate seeds remain as a waste after processing.
Hence, the seeds are subjected to oil extraction to make additional
profits from the plants. 9 Recently, pomegranates have been identified
as a functional food in Asia and in the United States, where women
appreciate them as a health and beauty food. Numerous pomegranate
products such as pomegranate juice, pomegranate seed oil (PSO), and
pomegranate powder have been introduced widely to the world. 1
What is pomegranate seed oil?
PSO was launched by Extracts & Ingredients Ltd, a New Jersey, USA
Company, in 2004. With a price range of around USD 450 (approximately
NZD572.16) to USD525 (approximately NZD667.52) per litre, it
is said to contain conjugated fatty acids and significant bioactive compounds
which are useful as anti-inflammatory and anti-aging agents in
relevant products. 5
Pomegranate fruit can be divided into three parts, which are the juice,
seed and the peel. 7 The fruit contains considerable amounts of seeds,
ranging between 40g and 100g per kg of fruit weight depending on
the cultivar. PSO is extracted from the pomegranate seed. It contains
Vitamin E, sterols and punicic acid which may benefit human health.⁹
Pomegranate juice and PSO –
comparing bioactives
The issue of most concern to consumers is how to differentiate the
benefits of pomegranate juice and PSO. The major difference between
pomegranate juice and PSO is that pomegranate juice has high
amount of polyphenolic compounds, whereas PSO has no polyphenolic
compounds. Polyphenolic compounds are the powerful antioxidants
in pomegranate juice that are said to help decrease the risk of
cardiovascular disease and prostate cancer. Instead of polyphenolic
compounds, PSO has high amount of punicic acid which was reported
to decrease weight gain and the risk of developing Type 2 diabetes.
Overall, PSO and pomegranate juice have different bio-active compounds
and thus exert different physiological effects. 8
Health benefits
PSO contains a high amount of polyunsaturated fatty acids (PUFA)
which are essential fatty acids such as omega 3 and omega 6. Hence,
PSO may have a variety of health benefits among which have been
claims for the prevention of diseases such as breast, colon and prostate
cancer and also cardiovascular disease. 9 An experiment carried
out on mice found that PSO supplemented mice gain significantly less
total body weight than those mice not supplemented with PSO. This
suggests that PSO may alter the way that dietary fat interacts with the
brain and hence increase fat metabolism or energy expenditure which
results in decreasing weight gains. 8 Additionally, the result also showed
that PSO supplemented mice have improved in insulin sensitivity associated
with a decrease in the risk of developing Type 2 diabetes. The
proposed human dose of 3g of PSO per day (50 mg/kg body weight/
day approx), either by supplements or consumption of pomegranate
fruit, may have beneficial health effects. 3 Thus, PSO is potentially valuable
in terms of health.
Toxicology
Pomegranate has been widely consumed by humans in many different
cultures for thousands of years, largely without adverse effects. High
48
Food New Zealand

UNDERGRADUATE WRITING
Conclusion
Pomegranate seed oil is rapidly gaining popularity throughout the
world due to health concerns. Dietary PSO supplementation has been
indicated to alleviate diet-induced obesity, insulin resistance and to prevent
anti-carcinogenic diseases. In the past, PSO has faced technical
barriers which limited its production and consumption. Recent years
have seen improved technologies which are able to achieve higher
yields in a shorter time with lower cost. Thus, manufacturing of PSO is
increasing and hence the food industry is able to provide PSO to benefit
a larger population. In future, more studies are required to evaluate
the physiological functions of punicic acid, as well as the safety concerns,
especially in humans.
Editor’s note
Punicic acid (also called trichosanic acid) is a polyunsaturated fatty
acid, 18:3 (n-5). It contains one trans double bond. It is named for
the pomegranate, (Punica granatum) Punicic acid is a conjugated
linolenic acid or ClnA; i.e. it has three conjugated double bonds. It
is chemically similar to the conjugated linoleic acids, or CLA, which
have two. In lab rats, it was found that punicic acid was converted to
the CLA rumenic acid (9Z11E-CLA). In vitro, it shows anticancer activity
against prostate cancer cells. OLETF rats – a strain which becomes
obese – remained relatively lean when punicic acid was added to
their feed. However because the oil contains> 60% of this unusual
fatty acid not normally consumed by humans it would be treated with
caution by FSANZ the same way that CLA is treated.
Dr Laurence Eyres
dosages of PSO are not recommended. 6 Generally, PSO is considered
safe for human consumption. However, some toxicity is known: both
severe allergic reactions from eating the fruit and oesophageal cancer
from constant consumption of roughly ground pomegranate seeds
have been reported. 7
Technical challenges
PSO is more expensive than other oils because it is difficult and costly
to process and cold-press. Retail prices for PSO skin care products
range from USD18 (approximately NZD22.89) for the bar and USD68
(approximately NZD86.46) for the cream. 2 Removing pomegranate
peel to get the seeds is difficult in practice.
A new machine has been introduced in Israel to separate the pomegranate
seeds. The seed proportion content of the pomegranate is 3%
of fruit weight, of which 20% is oil. 3 Traditionally, Soxhlet Extraction
was utilised in extracting PSO. Cold pressing oil extraction was introduced
as an alternative to the traditional high temperature solvent extraction,
but it offers low yields. To improve yield, and reduce costs,
Superheated Hexane Extraction (SHHE) of PSO has been introduced
and widely used as an effective method for extracting PSO similar to its
natural state. SHHE is a new and powerful technique which presents
various advantages over conventional methods such as Soxhlet Extraction
and cold pressing. Results show that SHHE achieves a higher
amount of oil during extraction and reduces the time needed for extraction
process. 3
References
1. Cline H. 2010. New premium pomegranate hits world markets.
Western Farm Press:n/a.
2. Daswani K. 2007. Pomegranate Infusion Trend Hits Skin Items:
Women’s Wear Daily. 193(79):8.
3. Eikani M. H, Golmohammad F., Homami S. S. 2011. Extraction of
pomegranate (Punica granatum L.) seed oil using superheated hexane.
Food and Bioproducts Processing In Press, Corrected Proof.
4. Faria A, Calhau C, 2010. Pomegranate in Human Health, p. 551-563.
5. An Overview. Bioactive Foods in Promoting Health. San Diego:
Academic Press. Ed Ronald Ross W & Victor R.P. 5. Guzman Dd.
2005. 5. DeGuzman D. 2005. The quest for exotic cosmetic oils. ICIS
Chemical Business Americas 267(19):36.
6. Koba K, Yanagita T. 2011. Potential Health Benefits of Pomegranate
(Punica granatum) Seed Oil Containing Conjugated Linolenic
Acid. Nuts and Seeds in Health and Disease Prevention. San Diego:
Academic Press. p. 919-924.
7. Lansky, E.P., H.M. Paavilainen, A.D. Pawlus, and R.A. Newman.
2008. Punica granatum (pomegranate) and its potential for prevention
and treatment of inflammation and cancer. Journal of Ethnopharmacology
109(2):177-206.
8. McFarlin B.K., Strohacker K.A. and Kueht M.L. 2009. Pomegranate
seed oil consumption during a period of high-fat feeding reduces
weight gain and reduces type 2 diabetes risk in CD-1 mice. British
Journal of Nutrition 102(1):54-59.
9. Kýralan MK, Gölükcü M and Tokgöz H. 2009. Oil and Conjugated
Linolenic Acid Contents of Seeds from Important Pomegranate Cultivars
(Punica granatum L.) Grown in Turkey. JAOCS, Journal of the
American Oil Chemists’ Society 86(10):985.
October/November 2011 49

EVENTS
Australasian Courses
and Conferences
October 16 - 18, 2011
Food Innovation Showcase
Viaduct Events Centre, Auckland
November 6-10, 2011
Winery 2011 - The 6th International Specialised Conference
on Sustainable Viticulture
Blenheim, New Zealand
www.winery2011.com
November 7-13, 2011
Australian Food Safety Week
www.foodsafety.asn.au
November 9-10, 2011
13th Annual Food Regulations and Labelling Standards
Conference
Sydney, NSW, Australia
www.informa.com.au/foodregulations
November 9-11 2011
AAOCS 2011 Biennial Conference, Fats and Oils – Industry,
Innovation and Health
Adelaide
matt.miller@plantandfood.co.nz
November 22-23, 2011
National Food Futures Conference: Safe and Healthier Food
for All Australians
Hobart, Tasmania, Australia
www.phaa.net.au/2ndFoodConference.php
November 28-29, 2011
Dairy Innovation Summit
Auckland, New Zealand
www.conferenz.co.nz/conferences/dairy-innovation-summit
November 30, 2011
Foods for Wellness: Perspectives for Industry
11th Annual Functional Foods Symposium
Auckland, New Zealand
www.functionalfoods2011.co.nz
November 29-December 2, 2011
Joint Annual Scientific Meeting of the Nutrition Society of
New Zealand and the Nutrition Society of Australia
Queenstown, New Zealand
www.events4you.co.nz/nutr2011.html
March 7-9, 2012
Food structures, digestion & health, Riddet Institute
Palmerston North, New Zealand
www.riddet.ac.nz
March 19, 2012
Health benefits of polyphenol-rich foods and beverages:
latest science
Adelaide, South Australia
www.ilsi.org
March 26-30, 2012
Biotech Fruit 2012 - The second International Symposium on
Biotechnology of Fruit Species
Nelson, New Zealand
www.biotechfruit2012.com
First NZIFST Ingredients Mini-expo
26 October 2011, Telstra Clear Pacific Centre,
Auckland
NZIFST is running the first ever Ingredients Mini Expo in Auckland
in October
This free event is for food manufacturers looking for ingredient advice
and exhibitor booths are filling up fast.
For more information, and to register your interest in attending,
either as an client or an exhibitor go to the NZIFST website: www.
26-28 June, Hamilton
nzifst.org.nz/events/default.asp
NZIFST Conference 2012
HAMILTON, 26-28 June 2012
26-28 June, Hamilton
First ICC India Grains
Conference
January 16-18, 2012, New Delhi
The first ever ICC India Grains Conference, organised by the International
Association for Cereal Science and Technology (ICC)
in partnership with the International Crops Research Institute for
the Semi-Arid Tropics (ICRISAT) based in Hyderabad, will be held
January 16-18, 2012, in New Delhi, India. The conference theme;
“Developments in Grain Science and Technology to Ensure High
Quality, Safe and Healthy Grain-based Foods”, will bring together
international and local grain scientists and technologists, grain
breeders, millers, bakers, cereal and grain food processors, suppliers
and traders to discuss all aspects of the quality and safety and
nutritional value of grain and foods made from them, with specific
reference to the needs of India and the Indian sub-continent. It will
identify areas of need for future developments in grain science and
technology and provide a forum for the exchange of information
and ideas between all sectors of the local and international grains
industry.
For more information: www.india2012.icc.or.at
50
Food New Zealand

International Conference Diary
EVENTS
List compiled by David Everett, FNZIFST, University of Otago
December 6-7, 2011
EuroCereal 2011
Chipping Campden, UK
www.eurocerealconference.com
December 6-8, 2011
International Exhibition on
Dairy Processing, Packaging
& Distribution Technology,
Equipment & Supplies
Mumbai, India
www.dairyuniverseindia.com
December 6-8, 2011
Inter-Ice international ice
cream symposium
Cologne, Germany
www.zds-solingen.de/en/
seminarsconferences/interice-2011/
December 14-15, 2011
Food Security 2011
London, UK
www.chathamhouse.org/
food2011?campaign=confalerts
2012
January 25-26, 2012
Food Manufacturing and
Safety Forum
Dallas, Texas, USA
www.foodmanufacturingsummit
.com/program
January 29-February 1,
2012
ProSweets Cologne
Cologne, Germany
www.prosweets-cologne.com
February 21-23, 2012
International Scientific
Conference on Bacteriocins
and Antimicrobial Peptides -
BAM2012
Košice, Slovakia
www.bacteriocin-conference.
net/Registration
March 12-13, 2012
2nd Annual International
Conference on Advances
in Biotechnology (BioTech
2012)
Bangkok, Thailand
www.advbiotech.org
March 20-23, 2012
Regional Conference on
Domestic Milk Supply and
Demand Systems: Lessons
from Experience
Seoul, Korea
www.fil-idf.org
March 27-30, 2012
Anuga FoodTec
Cologne, Germany
www.anugafoodtec.com
March 28-29, 2012
Wellness 12
Chicago, Illinois, USA
www.ift.org/meetings-andevents/wellness.aspx
April 10-13, 2012
Techlac Dairy Technology
Brasil Alimenta
Gonçalves City, Brazil
www.techlac.com.br
April 15-18, 2012
Food Colloids 2012 -
Creation and Breakdown of
Structure
Copenhagen, Denmark
www.foodcolloids2012.life.ku.dk
May 7-9, 2012
5th International Dietary
Fibre Conference
Rome, Italy
www.icc.or.at/node/1069
May 9-11, 2012
SIAL China 2012 The Asian
Food Marketplace
Shanghai, China
www.sialchina.com
May 9-12, 2012
19th European Congress on
Obesity (ECO 2012)
Lyon, France
www.easo.org/eco2012
May 14-17, 2012
11th International
Hydrocolloids Conference
Purdue University, USA
www.internationalhydrocolloids-conference.com
May 15-18, 2012
Barcelona Food Technology
and Hispack, International
Packaging Exhibition 2012
Barcelona, Spain
www.bta-bcn.com/en
May 20-24, 2012
IDF International
Symposium on Cheese
Ripening and Technology
Madison, Wisconsin, USA
www.idfcheeseus2012.com
May 23-27, 2012
THAIFEX - World of Food
Asia
Bangkok, Thailand
www.worldoffoodthailand.com
May 24-25, 2012
Stevia Tasteful 2012. Food &
Beverage Formulation: The
Subtle Balance
Paris, France
www.wso-site.com/dernieresactualites/stevia-2012
June 4-6, 2012
19th IMS World Meat
Congress
Paris, France
www.worldmeatcongress2012.
com
June 19-22, 2012
5th International Symposium
on Spray Dried Dairy
Products
St. Malo, France
www.fil-idf.org
June 25-29, 2012
IFT Annual Meeting
Las Vegas, Nevada, USA
www.ift.org
July 1-5, 2012
Food Oral Processing
Symposium
Beaune-France
colloque.inra.fr/fop
July 15-19, 2012
American Dairy Science
Association
Phoenix, Arizona, USA
www.adsa.org
August 5-9, 2012
IUFoST 16th World
Congress: Addressing Global
Food Security and Wellness
Through Food Science and
Technology
Salvador, Brazil
www.iufost.org.br
August 6-9, 2012
14th ICC Cereal and Bread
Congress
Beijing, China
www.ccoaonline.com/2012/
September 3-7, 2012
Foodmicro 2012
Istanbul, Turkey
www.foodmicro.org
September 11-13, 2012
International FoodTec India
Mumbai, India
www.foodtecindia.com
September 23-26, 2012
10th Euro Fed Lipid
Congress
Cracow, Poland
www.eurofedlipid.org/meetings/
cracow/index.htm
September 30-October 3,
2012
126th AOAC Annual Meeting
& Exposition
Las Vegas, Nevada, USA
www.aoac.org/meetings1/
future_meetings.htm
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
October/November 2011 51

October/November 2011 52