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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
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 and 10: Natural Fruit Flavours: Products fr
Page 11 and 12: Overview YO-MIX yogurt culture and
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: INNOVATION Food Innovation Showcase
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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