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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
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 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: NZIFST Manawatu Science Fair The fo
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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