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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 One year, 7 issues, NZ: $70.00 +GST One year, 7 issues, Australia, $125.00 One year, 7 issues, rest of world $155.00 Email subs@peppermintpress.co.nz or subscribe on line at www.foodnz.co.nz/ subscribe/ Peppermint Press 5 Rupi Court, Mt Wellington P O Box 11 530, Ellerslie, Auckland 1542 New Zealand 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
Page 1: October/November 2011 NZ’s Author
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 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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