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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
Page 1 and 2: October/November 2011 NZ’s Author
Page 3 and 4: Contacts Executive Manager, Rosemar
Page 5 and 6: Overview Natural Salt and Marlborou
Page 7 and 8: Overview Ingredient Resources Austr
Page 9: Natural Fruit Flavours: Products fr
Page 13 and 14: F-FILES Members of the team working
Page 15 and 16: The advantages of modified atmosphe
Page 17 and 18: PACKAGING Seal quality on food tray
Page 19 and 20: PACKAGING 16 - 18 OCT 2011 Viaduct
Page 21 and 22: INNOVATION Food Innovation Showcase
Page 23 and 24: INNOVATION The FoodBowl in Auckland
Page 25 and 26: INNOVATION New Zealand Food Awards
Page 27 and 28: IN-BRIEF Tech-Briefs The Linx CJ400
Page 29 and 30: IN-BRIEF The second generation SO s
Page 31 and 32: OILS & FATS Canadian invention of a
Page 33 and 34: Protecting IP in novel food ingredi
Page 35 and 36: NZIFST New Professional Members The
Page 37 and 38: NZIFST Robyn Martin and Susan Harve
Page 39 and 40: NZIFST Manawatu Science Fair The fo
Page 41 and 42: MIA NEWS MIA News Higher meat price
Page 43 and 44: MIA NEWS Sponsors The MIA and B+LNZ
Page 45 and 46: MIA NEWS Sustainability is a megatr
Page 47 and 48: The Maersk Gala Dinner at the Blue
Page 49 and 50: UNDERGRADUATE WRITING Conclusion Po
Page 51 and 52: International Conference Diary EVEN

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