FEATURED IN THIS ISSUE: - NZIFST - The New Zealand Institute of ...

FOOD SAFETYHACCPQualifiedCleaningFrom$166per week*DIAL A DEMO0800 527 2437Kärcher Scrubber Drier• Industry first HACCP qualified• Optimal hygiene with HACCP• 60 Litre tanksB 60 W• Interchangable scrub deckLease & HP options available*Finance company normal leading credit criteria applies to all applications andavailable to approved clients. Prior to proceeding further, a full application isrequired. This is not an offer to contract. Pricing is based on a 36 month perioddepending on plan and indicative, and subject to change. E&OEfacturing trials, commercial negotiations, technical and regulatory work for many productsincluding milk powders, infant formula and innovative consumer products. It was a long wayfrom milking cows during the university summer. During this time at NZDB she did her Mastersin Nutritional Science from Massey on a part time basis.She joined NZFSA at its very start, in 2002. Now, doing pretty much the same type of work atMAF, she works in the Standards group with essentially the same people as worked for NZFSA.Ann has what is called a ‘technical’ position and is responsible for various regulatory programmessuch as the NZ/EU Dairy Quota and she manages export standards as well.She led the international CODEX group that reviewed test methods for vitamins, minerals andproteins in the infant formula standard. This work gets tricky and political when different countrieshave their own set of standards. For example, the US and the European Union have differentmethods. Indeed the FAO Protein meeting in Auckland in March debated this very point.Ann is also involved with the International Dairy Federation (IDF) and has travelled to theirvarious meetings and technical meetings on regulations on labelling, standards of identity, foodadditives, nutrition and health, and export standards. She has been involved with Codex meetingsand working groups developing milk products standards. In her own time she gained acertificate in International Food Law and Regulations from Michigan State University.She was seconded to FSANZ for 14 months as a senior nutritionist and worked on specialpurpose foods such as sports foods and infant formulae. She kindly reminded me that FSANZis the organisation that makes the New Zealand food composition and labelling laws for bothAustralia and New Zealand while MAF is the agency that implements them in New Zealand.And how about the Ann Hayman outside of office hours? “Well, I am a member and pastpresident of a local Toastmasters club; I enjoy listening and speaking, and it has helped in myjob too. Then, I am an outdoors person and enjoy off-road mountain biking in the Hutt Valley,skiing and tramping. Next year we are going to Japan at cherry blossom time to visit our sonwho is teaching in northern Japan.”Judy Barker, Manager Food StandardsAfter University Judy went to the United Kingdom and did temp work and travelling. Then shesaw a job at the Ministry of Health that ‘required some travel’. She applied and got it. Judy wasinvolved with food standards right from the start. She was on a joint NZ/Australian committeethat compared food standards on an informal basis. This was a precursor of the current andlegally empowered FSANZ. In 1991 she moved, not far, to MAF and specialised in seafood,talking care of processing standards and access to markets. Now her responsibilities are muchwider. She has a staff of 17 and takes care of standards on farms, fishing boats and in processingfactories and retail premises; in short, pretty much the whole food chain.Jane Oliver, Advisor, Food Assurance ProgrammeJane is very new to MAF, she joined just four months ago. Previously she had a process improvementrole at Nestlé in Auckland. She said she came to MAF to broaden her knowledgeof food science and food safety but also her partner was working in Wellington so it was agood move. She passed Food Science with Honours at the University of Otago (David Everettremembers her as being a very good student) and she also did a B Com (Accounting). She wasa recipient of the Heinz Watties scholarship and worked summers for them in Hastings. Shealso completed work experience with Fonterra and Cadburys during her University studies.She believes this summer work experience is what helped her secure her fantastic graduatejob at Nestlé.Her MAF Food Assurance Programmes team looks at chemical and microbiological residuesin both imported and domestic food. “For example?” I asked. “We do risk based survey’s onimported food, we are focusing on hot spots”. This includes testing for radionuclide contaminationin Japanese food after their earthquake and tsunami.“And how is the new job going”?“Oh, its really good and a big change from industry.”“How so”?“It’s like this. When you are studying at Uni, you are one step back from industry. You canget a kind of perspective. Industry is full on, there is drama and it is about perhaps just oneproduct. Here at MAF, it is one step back again, you can see the whole industry, you can getthe big picture.”Big picture …. I can imagine a young Carol Barnao saying the same thing. Hopefully none ofJane’s work mates would put sheep’s eyeballs into her lunch box!She is sporty too, plays netball and is currently training for her first triathlon, which will be at MtMaunganui. She is also a Futureintech ambassador. “I enjoy the careers evenings and talking to6th and 7th formers about all the different career options in the food industry.”Dave Pooch, FNZIFST6www.karcher.co.nzFood New Zealand

FOOD SAFETYEurotec hand held instrumentationEurotec is celebrating its 25th anniversary in 2011. Thecompany is made up of four divisions; heating, ventilationand air conditioning (HVAC), refrigeration, electricaland instrumentation and measurement.Tom Aldridge is business development manager forinstrumentation and measurement, based in Auckland.“We supply Testo instruments to many food manufacturersand retailers in New Zealand and play an activerole in assisting with measuring, recording and instrumentationwith regards to HACCP programmes,” hesaid. Eurotec mainly supplies hand held thermometersinto this area, mostly probe units for checking temperaturein food products. They also supply hand held pHmeters.The certified accuracy of thermometers varies with application.Testo instruments are supplied either ±0.5°Cor ±1°C with a manufacturer’s warranty and calibrationcertificate. Testo and Eurotec recommend thatcalibration is performed annually and offer a 24 hourturnaround service for calibration. Eurotec maintain adatabase of certification for instruments supplied whichgenerates ‘calibrate soon’ reminders for customers.Some higher accuracy instruments require morefrequent than annual calibration, for example thoseused by exporters. Companies may take the option toperform their own regular checks on instruments, usingice point or boiling point or a reference instrument,only undertaking recalibration when an instrument has‘drifted’ away from specified accuracy.The major benefits of maintaining correct instrumentcalibration are compliance and confidence in process/supply chain control systems.Food Safety is our business. We lead theindustry in HACCP & Food Safety training.• HACCP• Labelling Laws• Food Microbiology• Food Engineering• Food Safety Auditing• Food Safety QA Management• SQF Requirements• Allergen TrainingCourses held in Auckland and Christchurch. In house training available on request.Contact Advancing Food Safetyphone 0800 808 815 www.haccptown.co.nzinfo@haccptown.co.nzNovember2011Ad.indd 111/22/2011 3:14:29 PMDecember 2011/January 2012 9

F-FILESF-Files – Supporting the next generationof food technologistsMuch of our reporting in the F-Files aims to provide an introduction to our areas of research interest, and to some of the keystaff involved.Research within the IFNHH covers a range of disciplines: engineering,processing and modelling, food (bio)chemistry, food materialscience and structure, sensory science, microbiology, and of coursethe nutritional sciences. Because of the complex nature of foodproduction, manufacture and consumption, research activities areincreasingly reliant on taking a multidisciplinary approach, and thishas been highlighted in our recent articles focused on food structure,perception and digestion.That food production requires such a diverse set of scientific disciplinesis recognised also in our teaching. The Massey University food technologyundergraduate degree programme – the BFoodTech(Hons)– is a four year one. For the first three years, students are required todevelop proficiency in all of the disciplines listed above – which constitutea remarkably broad range of subjects to encompass in a singledegree course. This provides the underlying food science knowledgenecessary for a career in the food industry. However, it is understoodthat these skills need to be applied in an industry context to be reallyrelevant and effective. In this respect, the BFoodTech(Hons) teachesnot only the requisite disciplines integral to food science, but alsoinstils an awareness and an understanding of how to apply them ina diverse range of food industry settings. This is especially true oncethe students enter the fourth year of study. Here, they undertake aprogramme of individual and group-based product and process developmentprojects that provide them with the necessary skills andcompetencies for extending their fundamental food science trainingand become highly proficient food technologists.acterisation, quality assurance, scale up, incremental product redesign,and new product development. This not only draws on all theskills garnered over the first three years of teaching, but also fosterspractical skills, such as self-organisation and timekeeping, projectmanagement, communication and reporting. Often the industrypartner will take an active role in the direction of the student. Forstudents, realisation that their efforts may be reflected on the supermarketshelves can be a hugely motivating factor, and, of course, developingindustry contacts early on is no bad thing with the end of thecourse appearing on the horizon. The final year project is carried outby students not only at Massey University’s campuses at PalmerstonNorth and Albany, but also at our Singapore campus.Diverse project topicsThis year’s projects have covered a remarkably diverse set of foodsystems:Industry relevance in final yearprojectsThe key to this approach is to ensure that the activities in the students’final year have a high degree of industry relevance, particularly in thecase of their individual product development projects. These projectsspan both semesters in the fourth year, a total of 24 weeks. At thestart, students are given a project brief outlining the main objectivesof the work. They are then required to scope out the project, carryingout a literature review of the topic area and, as part of developing anappreciation of intellectual property, conducting a freedom to operatesearch. They are then required to construct and implement a projectplan as part of meeting their objectives, this usually culminatingin food production at pilot plant scale. Their progress is monitoredby academic supervisors, and appraised through project reporting atregular intervals.The scope of project activities extends from relatively fundamentalfood research projects through to close-to-market new product development.This allows the students some choice based on their preferencesand aptitudes. However, in all cases, the projects must havea clear market application in mind. Many of the fourth year studentprojects are in fact sponsored by food industry partners, allowingeach student to work in the context of a real-life industry scenario asdefined by their industry sponsor.Such projects might focus on aspects of food safety, nutritional char-Sam Neumegen investigated mechanisms by whichfoams could be intensely colouredSam Neumegen undertook a research-focused project investigatingmechanisms by which foams could be intensely coloured. Hisapproach was to reverse-engineer an existing piece of (non-food)prior art using food-grade materials in a way that was consistent withhis hypothesis for foam coloration. In addition to designing appropriateformulations and developing protocols for foam generation,he needed to develop new techniques for characterising changes infoam colour over time. While not specifically commercially driven,the project generated a number of novel scientific findings, with potentialmarket application in product areas such as beverages. Sam’sproject was sponsored by the Riddet Institute.10Food New Zealand

F-FILESCloser to market, the task of producing amodel Thai frozen meal of high quality wasgiven to Ngan Dinh. Possible causes forloss of quality due to freezing and thawingwere identified early on and strategies for processingto mitigate these losses were generated.Of particular importance to the thawedand heated product quality was the rate offreezing. Ngan conducted freezing experimentsand identified a model that was able topredict the time of freezing. The model wasthen used to identify variables that greatly affectedthat rate. Using the model, the freezingprocess was optimised and then validated.Recommendations concerning pre-freezingproduct formulations and processing weremade on the basis of experimental results.Ngan Dinhdeveloped afrozen Thaimeal of highqualityProcessing equipment of an appropriate scale for commercial productionby the sponsor was identified, and costs estimated. The projectwas sponsored by Chada Thai, in Palmerston North.Gemma Wynne-Lewis had the task of developing an entirelynew range of baked snack bars for another industry sponsor. A classicproduct development process was followed. After an analysis,with the help of a focus group, of the strengths and weaknesses ofbars currently on the market, a consumer survey was used to identifythe important purchasing drivers for baked bars. The data obtainedenabled the generation of new product concepts, which werethen developed further with the help of another focus group. Themost popular concepts were then identified by means of a secondconsumer survey. Two of these concepts were then formulated intoGemma Wynne-Lewis’ final year project was thedevelopment of a new range of baked snack barsprototypes. Sensory testing was used to improve the prototypes anddevelop a range of flavours. Achieving a bar water activity that waslow enough to ensure a long shelf life while ensuring a product thatwas perceived as being not overly dry was a challenge successfullymet. The project delivered a range of flavoured bars that were wellliked by consumers, as well as being formulated in a way that alloweda number of positive nutrition claims to be made, and thatcould be produced at below target costing.Want to know more?These projects represent a small cross-section of the kinds of projectsundertaken by our students. As part of student development,we strongly encourage the New Zealand food industry to provide thecreative ideas for these projects, as it really does provide studentswith an early appreciation of life in the industry, and ultimately providesyou with better future employees. Certainly, for small to mediumsized industry partners, a fourth year project also representsan extremely cost effective approach for research and development,although of course it should be noted that these projects, being essentiallylearning exercises, are not guaranteed to end in successfulproduct launches! So, if you are interested in sponsoring a fourth yearproject, please contact Michael Parker who co-ordinates the foodtechnology projects paper. [m.e.parker@massey.ac.nz]December 2011/January 2012 11

IN-BRIEFIn-BriefBooks For Africa – an appealProfessor Boyd Swinburn will join The University ofAuckland in February 2012 as Professor of PopulationNutrition and Global HealthNew arrival at The University ofAucklandProfessor Boyd Swinburn will join The University of Auckland (UofA)in February 2012 as Professor of Population Nutrition and GlobalHealth. He comes to UofA from Deakin University where he is the AlfredDeakin Professor of Population Health and Director of the WorldHealth Organisation (WHO) Collaborating Centre for Obesity Prevention.A specialist endocrinologist, Professor Swinburn’s research careerstarted with metabolic and clinical studies at the National Institutes ofHealth in Phoenix, Arizona. His major research interest at Deakin Universityhas focused on obesity prevention, particularly in children andadolescents, and the effort to reduce, what he has coined, the ‘obesogenic’environment. Boyd was Medical Director of the National HeartFoundation in New Zealand from 1993-2000.His research, expert advice and publication record make a significantcontribution to the national and global effort to reduce the obesity epidemic.Laurie MeltonIn speaking to African lecturers at the IUFoST World Congress in CapeTown in 2009, it was clear that universities teaching food science andtechnology did not have the budgets to purchase textbooks. AnnePerera, who has worked for the past two years for the NZ VolunteerServices Abroad in Tanzania, has found people are very keen to upgradethemselves but money for textbooks is seldom available. Oneof the projects Anne Perera has been involved in is the setting up aTanzanian Institute of Food Science & Technology. The books wouldbe sent to the universities in Tanzania, Kenya and others teaching foodscience and technology.In September 2009 the IUFoST/Wiley-Blackwell book entitled FoodScience and Technology, edited by Geoffrey Campbell-Platt, was published.This comprehensive text and reference book is designed tocover all the essential elements of food science and technology, includingall core aspects of major food science and technology degreeprogrammes being taught worldwide as well as essential informationfor all professionals in the food industry worldwide.With the festive season fast approaching, I’m appealing to all NZIFSTmembers and Food New Zealand readers to help advance the educationof young African food scientists and technologists by contributingto this worthy cause. To make a donation please contact RosemaryHancock rosemary@nzifst.org.nz, phone 06 356 1686.The textbook, supported by the International Union of Food Scienceand Technology, comprises 21 chapters, carefully written in a userfriendlystyle by 30 eminent industry experts, teachers and researchersfrom across the world. Further details are available at: http://au.wiley.com/WileyCDA/WileyTitle/productCd0632064218,descCd-description.htmlIAFP 2012 Call for AbstractsThe International Association for Food Protection is now accepting abstractsfor IAFP 2012 to be held in Providence, Rhode Island July 22–25,2012. The deadline for submissions is Tuesday, January 24, 2012. IAFPaccepts abstracts online. Call for Abstracts (Submission Form, GeneralInformation and Instructions), Policy for Commercialism and informationon the Developing Scientist Awards Competition are available at:www.foodprotection.org.Poster or technical (oral) presentation formats are available. Abstractsare limited to 300 words and must report the results of original researchpertinent to the subject matter. Papers may also report subjectmatter of an educational and/or non-technical nature. The ProgrammeCommittee will evaluate abstracts submitted for acceptance. Informationin the abstract must not have been previously published in a copyrightedjournal.Questions regarding abstract submission should be directed to TerriHuffman, IAFP Program Coordinator, at thuffman@foodprotection.org12Food New Zealand

IN-BRIEFFloreatScientiaIn December, the RiddetInstitute is launching‘Floreat Scientia’, abook celebrating NewZealand’s agrifood innovation.Comprising 43 chapters,with 41 different authorswho were involved in the innovations,this fully illustrated hardback is aimed at a general reader interestedin the achievements of those who spent their working lives solving problemsand continuously innovating in the agricultural and food sciences.Some concluding chapters examine where the current wave of innovators inthe sector have turned their attention.Professor Paul Moughan FRSNZ, who edited the book, says that the opportunitiesaround agrifood and related industries have never been greater. “Wewanted to inspire people with these great stories of innovation and excellence.From spreadable butter to green-lipped mussels to cures for facial eczema, thisbook covers a wide range of innovations, but the fascinating stories within areessentially about the people who made these discoveries.”The title ‘Floreat Scientia’, taken from Massey University’s motto and translatedfrom the Latin as ‘let knowledge flourish’, captures the essence of the book.The book is being published for the Riddet Institute by Random House NewZealand and will be available in early December from the Riddet Institute andselected retail outlets for $49.95.Who’s gonewhere?Cathy Merrall has left Ficus Foods Ltdand is now senior food technologist forHansell’s Food Group Ltd.After eight years at Salkat New ZealandTrudy Ringrose is moving to a generalmanager position with Rejuvacare NZ.Julian Dirks has left his position as R&Dproject manager at Cedenco Foods and isnow self-employed doing contract work forthe industry.Rob Scott has left Goodman Fielder andjoined Fonterra as national product safetymanager based in London Street, Hamilton.Rachel Burr has left Hubbard Foods Ltdand is now senior brand manager – spreadsfor Fonterra Brands New Zealand Ltd inAuckland.Leighton Butler has left his positionas South Island sales manager for OricaChemnet and is now process manager, powder1 & 2, for Fonterra Whareroa.W www.hawkinswatts.com P +64 9 622 2720 F +64 9 622 2725Providing knowledge,not just ingredients.Acidulants | Antioxidants | Aromatics | Bulking Agents | Caramelised Sugars | CocoaColours | Dehydrated Products | Emulsifiers | Flavours | Fibre | Hydrocolloids | InclusionsMinerals | Nutraceuticals | Oleoresins & Essential Oils | Preservatives | SweetenersDecember 2011/January 2012 13

Tech BriefsTech BriefsDSI V 16 Plate freezerMilmeq awarded agency for Danish plate freezing technologyMilmeq has been awarded the exclusive agency for DSI Plate Freezersin Australasia. Both companies have been manufacturing plate freezersfor over 30 years and the new partnership creates synergies betweenthe two companies, their technologies and expertise.DSI Plate Freezers are designed for throughput of smaller volumes andtypically for non-packaged product such as minced meat, seafood,blood, poultry and juice. Milmeq have focused their design of platefreezers for large industrial scale applications with high throughputwhere typically product is within same sized cartons.The DSI range of small vertical and horizontal plate freezers are suitedto land and marine installations. The vertical plate freezers have hadparticularly strong uptake within the seafood industry where approximately70% of DSI installations have been on fishing vessels for providingrapid freezing of fish and shell fish of all sizes.DSI and Milmeq are both committed to partnering with customers inorder to ensure the correct solution is delivered to meet current andfuture demands. Continuous product development is a key value toboth companies which results from working closely with customers,understanding the challenges of the food processing environment andfocusing on our roles as key players in the supply chain for primaryfood processing operations.Sullair’s latest compressorsSullair Australia has introduced a new Champion-branded CSD compressor range to themarket, in addition to a larger model to complement its existing CSE family. The CSD lineupoffers a class-leading combination of efficiency, output, and quiet operation. Likewise,the efficient new CSE50 model extends the renowned CSE range to deliver a cost-effective55kW compressed air solution that is ideal for reliable operation across a broad spectrumof industrial applications.The gear-driven CSD compressors are currently available in two sizes. The smaller 55kWunit—the CSD55—has an output pressure choice of 7.5 or 10.0bar, and is rated for a maximumfree air delivery of 163 l/s. Its big brother, the 75kW CSD75, similarly has a choice ofoutput pressures and can deliver a maximum of 210 l/s. “The CSD range is ideal very harshoperating conditions.Both the CSD and CSE compressor ranges are designed and manufactured in Australia for100 per cent duty in harsh conditions. They can be run for extended periods in 50°C ambienttemperatures, and can operate equally well in dry, dusty and humid conditions.14Food New Zealand

Tech PACKAGING BriefsFPS Tumble Breader available from Heat and ControlNew coating technologyHeat and Control, Inc. and Food Process Systems, Inc. have formed aglobal partnership to develop and market new technology for applyingbatters, breading, and other coatings to a variety of food products.Food Process Systems (FPS) is an innovator in designing and buildingversatile applicators for all types of coatings, from pre-dust to finalpass, including crumbs, cracker meal, sugar, spices, coconut, and specialtycoatings like potato sticks. The company has developed applicatorsnow used for coating poultry, meat, seafood, appetisers, bakeryproducts, nuts, fruits, vegetables, and many other foods.Heat and Control manufacturers and supplies machinery systems andcontrols for food processing, seasoning application, conveying, inspection,weighing, and packaging.FPS expect the partnership to deliver their applicators to a broaderrange of food processors to enhance customer support services.“FPS have successfully integrated a vibratory conveyor and a breadingapplicator to create a simple, reliable, and versatile applicator andaligner for many types of coatings. Their developments have reducedcoating degradation, changeover time, and sanitation costs in severaldifferent segments of the food industry.Aspartame studies publicly availableThe European Food Safety Authority (EFSA) has been given accessto over 600 datasets for use in its full re-evaluation of the artificialsweetener aspartame, which is scheduled for completion in September2012. Reaffirming its commitment to openness and transparency,EFSA has published the full list of studies that have beenmade available to EFSA. The Authority has also made publicly availablepreviously unpublished scientific data including the 112 originalstudies on aspartame which were submitted to support the requestfor authorisation of aspartame in Europe in the early 1980s.In addition to the information and raw data made publicly availableon EFSA’s website, further unpublished scientific studies and dataare expected to be made available for download once the Authorityhas received them in full and had confirmation of their non-confidentiality.The Authority has undertaken a substantial body of work on aspartameover the years and has regularly reviewed new studiespublished on the substance. In May 2011, EFSA accepted a requestfrom the European Commission to bring forward from 2020 to September2012 the deadline for the scheduled full re-evaluation of thisartificial sweetener. After its completion in 2012, EFSA’s risk assessmentof aspartame will be the most comprehensive and up-to-dateavailable.BeveragesNatural FlavoursFunctional IngredientsNatural SugarAlternativesFirst Choice FlavoursVelcorinNPDBeverage FormulatorsNew ProductConceptsGlobal BeverageTrendsSensory StimulatorsZymus International LimitedAuckland, New Zealand Phone: +64 9 820 0075 Fax: +64 9 820 0091Sydney, Australia Phone: + 612 9091 0125Email: info@zymus.net www.zymus.net409878_Food NZ_185x62(final).indd 115/03/11 8:55 AMDecember 2011/January 2012 15

Tech BriefsTaura pioneers ancientgrain + fruit combosTaura Natural Ingredients has launched an innovativerange of ingredients that combines – for thefirst time – ancient grains and Ultra Rapid Concentrated® (URC ® ) fruit and vegetables.The new range, which is called URC Inclusions,will allow manufacturers to create products thatcontain customised blends of ancient grains suchas quinoa, amaranth and chia with 100% pureconcentrated fruit and vegetables for applicationsin the snack, bakery, breakfast cereal and confectionerycategories.Ancient grains are rapidly gaining a very positivereputation among consumers for their taste andsuperior nutritional content. The number of newproduct launches incorporating them is rising fast.URC Inclusions were unveiled for the first time atFood Ingredients Europe in Paris.According to Taura, the range presents manufacturerswith a huge variety of potential combinations,all offering fantastic flavours, textures andstriking visual contrasts. As well as ancient grains,URC Inclusions can incorporate crisped rice andcereals to create a novel crispy-crunch texture,and sweet treats such as chocolate for more indulgentproduct concepts. In addition, the rangeis an ideal carrier for functional ingredients, suchas probiotics and prebiotics.Taura Raspberry and ChiaLRTop food trends for 2012Innova Market Insights has identified ten key trends to impact the foodand beverage market through 2012 and beyond. The top trends combinepurity, authenticity and sustainability, as consumers continue to look forproducts with added value, despite the ongoing economic uncertainty.• “Pure” is the new Natural: Natural products are becoming the rulerather than the exception in most western markets, despite ongoingissues with a clear definition of what “natural” encompasses. Oneway around this has been marketing the “purity” of a product,with Innova Market Insights reporting a doubling in the numberof products using the word “pure” between 2008 and 2009, with afurther third added in 2010 and considerably more in 2011.• Green is a Given: Corporate social responsibility and sustainabilitystrategies have taken on an increasingly important role. The focusis on reducing carbon emissions or packaging, or creating higherwelfare or fairly traded lines. The “ingredientisation” of commoditiesis also moving forward, with previously untapped waste materialsused for their potential functional and health benefits.• Location, Location, Location: Interest in where their foods arecoming from has never been higher among consumers. This isbeing driven by an interest in supporting local suppliers, a desire forethnic-style lines, concerns over the quality and safety of importedproducts, or the demand for authenticity in terms of products from aparticular country or region.• Premium Stands Out: Despite austerity measures topping theagenda yet again from mid-2011, a premium positioning providesmany benefits. Consumers still have to eat and are likely to lookincreasingly to the extremes of discount or super-premium products,with centre-ground brands squeezed. A premium treat can bejustified as an affordable indulgence during difficult economic times,particularly if it can also encompass a better-for-you element.• Seniors Draw Attention: Companies are starting to address the needsof an aging population, both in terms of packaging functionalityand of general and specific health concerns. New EU regulationson labelling should also help seniors by improving the clarity andvisibility of nutritional information. Various recent moves have beenmade in US front-of-pack labelling.The other five trends identified by Innova Market Insights are:Forty is the new twentyGrounded in scienceRegulators force a rethinkUnmeasurable nichesBoom for proteinTT16Sherratt FoodNZ Ad 185x62 V2.indd 1Food New Zealand24/06/11 8:58 AM

The University of AucklandFood and Health ProgrammeAn interdisciplinary programme bringing together 150 leading researchers in food science, engineering, nutrition, medicine, sport andexercise science, public health, marketing, supply chain and economics in support of the New Zealand food and beverage sector.Introducing some of our researchersfrom the Faculty of Medical and HealthSciences…Professor David Cameron-Smith is Professor in Nutritionat the Liggins Institute and works to understand the molecularmechanisms that regulate the responses to food and exercise. Hisresearch examines the biological pathways within skeletal muscleand adipose tissue that regulate muscle growth, fat storage andinflammation. The studies combine human cell culture techniquesand detailed analysis of tissue samples to identify strategies to buildmuscle, lose fat and combat chronic inflammation which is anunderlying contributor to heart disease and diabetes.Professor Jill Cornish leads the Skeletal Biology Laboratoryin the Department of Medicine in the Faculty of Medical and HealthSciences. Her team has been investigating novel bone-active factorsin milk for over 10 years, isolating proteins and fats from dairy thathave proven to be beneficial to bone health and this has enabledthe development of new intellectual property.Professor Wayne Cutfield is Professor of Paediatric Endocrinologyand Director of the Liggins Institute. He is also Director of thePaykel Clinical Research Unit at the Liggins where he directs clinicalresearch on the impact of early life or environmental influences onchildhood growth and development, and how these can lead tochronic conditions in adult life. Internationally he is known for researchin three areas: assessment of insulin action in children; earlylife programming of metabolic disease and evaluation; managementof growth disorders in childhood.Professor Lynnette Ferguson is Head of the Discipline ofNutrition Research in the School of Medical Sciences. Her currentresearch examines the interplay between genes and diet in the developmentof chronic disease, with a focus on inflammatory boweldisease, a cancer-prone condition which can be linked to prostatecancer. As programme leader for the multidisciplinary-multiorganisationNutrigenomics New Zealand, she is working with otherresearchers to bring the tools of personalised nutrition (nutrigenomics)and its potential to the New Zealand food industry.Professor Robert Scragg is Head of the Section of Epidemiology& Biostatistics, at the School of Population Health. He hascarried out several large scale epidemiological studies of diet andcardiovascular disease in New Zealand. He is a leading internationalresearcher on Vitamin D and disease. He is currently leading a majorclinical trial of 5000 people to determine the effects of Vitamin Dsupplementation on health. He has been an advisor to the Ministryof Health on several national surveys on nutrition and health.Professor Boyd Swinburn, see ‘Tech Briefs’Associate Professor Geoffrey Krissansen is a member ofthe Department of Molecular Medicine & Pathology in the School ofMedical Sciences. His laboratory focuses on understanding tumourbiology and inflammatory disease. He has a special interest in developingfood bio-actives to prevent development of disease, augmentconventional therapies, and attenuate the side-effects of therapy.Associate Professor Cliona Ni Mhurchu is ProgrammeLeader for Nutrition at the Clinical Trials Research Unit. Her researchfocuses on upstream determinants of nutrition and health suchas food pricing, food labelling, and food composition. She leadsprojects that include: Supermarket Healthy Options Project (SHOP),‘Population Interventions to Improve Diet and Physical Activity’(HRC research programme); and a trial of the effects of free breakfastprogrammes on children’s school achievement. She holds theNational Heart Foundation Senior Fellowship.Associate Professor Lindsay Plank, School of Medicine,has research interests in body composition, energy metabolism, andclinical nutrition including immunonutrition with a recent focus onthe insulin resistance and malnutrition of chronic liver disease. Heis director of a state-of-the-art body composition laboratory, uniquefor being able to provide detailed body composition information,including total protein stores, on in-hospital patients. His researchalso focuses on differences in body composition, specifically fatmass and fat distribution, skeletal muscle and bone mass, across themajor ethnic groups in NZ.Dr Mark Vickers is a Senior Research Fellow and leads theDevelopmental Programming Group at the Liggins Institute. His primaryresearch interest is on the effects of altered early life nutritionon the health and well-being of offspring with a particular focus onmaternal nutrition and obesity/diabetes risk in offspring. Dr Vickersis also investigating possible intervention strategies to ameliorate orreverse some of the adverse metabolic effects observed in offspringfollowing a poor start to life.Dr Clare Wall, Senior Lecturer in Nutrition in the School ofMedical Sciences, has research interests in infant and early childhoodnutrition, micronutrient assessment, and dietary assessmentmethodology. She researches the interrelationship between thedeterminants of nutritional status and health outcomes in paediatricpopulations. The nutritional environment is recognised as the newfrontier for human adaptation with more people living in environmentsthat are not conducive of good nutrition practice. The challengetoday is to understand how we can improve nutritional statusin young children to ensure a life of optimal health.For further information please contact Karl Crawford, Business Manager, UniServices+64 9 923 5118 | 021 226 8227 | k.crawford@auckland.ac.nzwww.foodandhealth.auckland.ac.nzDecember 2011/January 2012 17

Traveller’s TaleSalami and sausageson the West CoastDave Pooch, FNZIFSTBlackball Salami Ltd was set up in 1992 on the site of the village’soriginal historic butchers shop that had previously burned down. Itis on a corner site right in the middle of the village and coal minershave walked their grime past the site for over a hundred years.Phillip Russ was born and bred on the west coast in Gladstone, justa bit South of Greymouth. He never got to shift away and said it wastoo late now. His wife Debbie was a Greymouth girl and they live therestill. Phillip has been butchering ever since he left Grey High School.First an apprenticeship, then butchers shops in Hokitika, managingthe butchery at the local supermarket for eighteen years, threeseasons in the freezing works, and now running his ownbusiness. “Well, our business, not just mine.” he said witha quick glance at his wife.Debbie said she has a background in administration andreckons she has a good head for business while her husbandis good hands on in the factory. She reckons theymake a good team and I agree.But I was curious to find out what else Phillip did apart fromprocessing meat. Oh, a bit of rugby, a bit of league, some shootingand curling of course. Curling? “Oh yes, the West Coast Curling Associationhas a good pond near Mt Cheeseman and last winter it icedover really well.”The week’s workProduction is quite regular. Generally it works out that fresh sausagesis Monday, Tuesday is chorizo, Wednesday is fresh sausages again.Thursday is black pudding, white pudding and chorizo. In betweenthey make bacon, and salami. Oh! And they make haggis too. Thisexcited me as I had made haggis during university holidays. (Working48 weeks in the food industry during uni holidays was a requirementfor my food tech degree. I reckon it would be a good idea if it werecompulsory for all tertiary food students to work in the industry duringholidays to gain experience for when they graduate, but I digress.)I asked about the haggis. “The haggis is packed in a chub or a bung”Phillip explained. I have always been interested in words so … a bung?Phillip scratched his chin, looked at his wife who immediately lookedout the window. “Well, it’s a casing, a natural product, and uh, well,it’s part of your body. You think about it.” I did. Husband and wife nowexchanged quite different glances and I in turn looked out the windowthen changed the subject.I asked about raw materials too. “Oh, we get it in from all over really,venison, beef, pork; no lamb though.”“Why not?“Oh, the original recipes don’t specify lamb and we have kept to themexactly. We buy meat from both islands, all from registered premises.We can’t just go out the back and shoot some deer you know, thosedays have long gone.”They use nearly all natural casings and had some kind words for Dunninghamswho provide them with a lot of their supplies. “They go outof their way to help us, call in on a regular basis and have a wideproduct range.”The Spice roomI love spice rooms and Blackball Salami’s room sent my nose intooverdrive, trying to identify a cacophony of aromatics. Covered bins ofrosemary, cloves, garlic, coriander, fennel and many more spices linedthe long wall and there were bins of other ingredients in front.“We are gluten free, MSG free and use rice flour to disperse the spices.”MarketingPhillip Russ, the man behind BlackballSalamiBlackball makes a premium product and retail outlets stocking theirproduct are scattered throughout the country. You can see them inNew World SI and Fresh Choice outlets, Moore Wilson stores in theWellington region and Farro’s in Auckland. “Foodstuffs South Island isa big customer.”A revamp of their website, www.blackballsalami.co.nz has paid offwith an increase in on line sales. This was part of a comprehensiverebranding exercise which included work on their labels, vehicles,website and GS1 registered bar codes as well.“So the business is successful then”?“Well, we aren’t doing a night shift yet, but we are doing OK. Actually,we don’t want it to get too big because we like to be hands on andkeep it local. People tell us they are the best sausages in the country.”“We make heaps of sausages, not pre-packaged though. We sell themright through the South Island. And we go to the Farmers Market in theweekend in Christchurch too. It’s good to interact with customers. Andwe gave a few sausages away when Pike River happened too.”Of course! The Pike River mine is just a bit north of Blackball. In fact,the memorial to West Coast miners who have died on the job is right inthe middle of the village. It looks like a three metre bicycle wheel andmade from coal train rails. Ceramic plaques bear the miners’ namesaround the circumference. I had to turn it. It was heavy to do so butonce moving, runs silently and for a long time. Looking through thespokes to a brooding West Coast sky that promised more rain, it wasa poignant symbol.18Food New Zealand

Salami microbiologySalami is a fermented meat product and I went andtalked to John Brooks, Professor of Food Microbiologyat AUT University, to learn about that. He said thattraditionally, salami was allowed to ferment naturallybut nowadays starter cultures are used. The particularstrains of the bacteria used are proprietary secretsbut they are strains of Lactobacillus and Micrococcusvariants. The lactobacilli produce lactic acid and theMicrococci reduce nitrate to nitirite. Both of these actionshelp to keep the salami. Fermentation conditionsare variable; anywhere from 15°C to 40°C and for 20 to60 hours. Some processors use heat treatment after thefermentation stage.The combination of slow drying and fermentationreduces the pH of the salami to below 5.2 and promotescoagulation of the meat protein. All this contributes tothe desired flavour, texture and food safety The highfat content in some salamis helps to reduce the wateractivity also.By the way, John writes a very readable food microblog, which is getting 250 hits/day. To check it out, go tohttp://foodsafetywithjaybee.blogspot.comEtymologySalami is the plural of the Italian word ‘salame’. Thesal part, well, that’s fairly obvious and the ‘-ame’ part isan indicator of collective nouns. Salame is therefore allkinds of salted (meats). In modern English ‘salami’ is acured, fermented and air dried meat product.Traveller’s TaleThe Driving ForceIn PneumaticsSERIESKQB2Metal One-touch FittingsNEWS/S Collet & FKM SealsElectroless Nickel Plated Brass• Compact and light(Dimensions: Approx. 30% down - Comparison with KQBL06-01S)• More tube sizes added (ø3.2 (ø1.8”) and ø16 have beenadded)• More configurations varied (17 models 9 models)• Metric size x G thread added• Applicable tube size (4mm - 16mm)• Connection thread: M5 - G1/8, G1/4, G3/8, G1/2www.smc.co.nzSMC Pneumatics (N.Z.) LtdAuckland (Head Office)5 Pacific RiseMt Wellington Auckland 1060T (09) 573 7007F (09) 573 7001E sales@smc.co.nzDecember 2011/January 2012 19

BusinessLife Cycle Management for New ZealandFood Companies– a new way of doing businessSarah McLaren and Richard Archer, Massey UniversityAround five years ago the New Zealand government and foodexporters ran into the Food Miles debate and had to react as thesimple concept popularised rapidly. Since then industry andgovernment have been working to help companies prepare forthe rapidly consolidating sustainability agenda in our overseasmarkets.The environmental integrity of our food products can be a key point ofdifferentiation, a way for us to leverage significant added value. However,environmental credentials based on statements alone we all seeas simply ‘greenwash’. They must be supported by sound environmentalmanagement systems that deliver – and demonstrate – continuousimprovement.IntroductionFor some time now the case has been made for New Zealand companiesto integrate sustainability issues into their operations, managementsystems, and strategic decision-making. We all accept that the‘clean and green’ image of New Zealand, integrally linked with the‘100% Pure’ branding by Tourism New Zealand, provides a point ofdifferentiation in our export markets. Our food products are associatedwith images of typical New Zealand landscapes – with the unpollutedenvironment in which our products are produced.But there are warning signs that we cannot expect this added valueas a right – that food companies must be able to demonstrate theirenvironmental credentials and wider commitment to the sustainabilityagenda.Recently KPMG interviewed a number of New Zealand’s leaders inthe agribusiness sector, and published an Agribusiness Agenda whichsummarises KPMG’s analysis of the most critical issues facing the sectorin the short to medium term. It states that, “An overriding objectivefor the agribusiness sector must be ensuring that actions and behavioursare consistent with New Zealand’s golden goose, our clean,green pure image in the global market place.” (Ref 1, p.8.)It is tempting to think that actions aiming to demonstrate environmentalcredentials are a drain on a company’s resources and are not worththe effort. However, as the KPMG report notes: “It is our view that theability to demonstrate adoption of a sustainable business model to averifiable standard will increasingly become a minimum requirementto get an invitation to the negotiating table with the leading retailersand food processors.” (Ref 1, p.40). Indeed, New Zealand food exportingcompanies facing the requirements of multinational supermarketsfeel the pressure to demonstrate sustainability particularly keenly.So what is a sustainable business model? And how do New Zealandcompanies go about improving and demonstrating their environmentaland wider sustainability credentials? This article outlines anapproach that is oriented towards the food products produced by acompany: the approach is called Life Cycle Management (LCM). It iscomplementary to the organisational-based environmental managementsystems supported by programmes such as Enviro-Mark NZ¹ andguided by standards such as ISO 14001 (Environmental ManagementSystems). However, by focusing on products, it addresses the fact thatour export markets are increasingly demanding proof of the environmentalsustainability of products all the way along their supply chains– from cradle to grave.Three concepts:Life Cycle ThinkingThe concept of Life Cycle Thinking underlies the approach used inLCM. Have a look at Figure 1; starting with a consumer product such asan apple, a cut of red meat or a can of milk powder, the whole supplychain can be modelled upstream back through the retail, distribution,and agricultural production stages, and even back to production of thefertilisers and pesticides used in agricultural production. It can also bemodelled downstream through transport from the retailer to the home,storage at home, use by the consumer, and final end-of-life managementof the packaging and any other waste. This differs from the traditionalapproach to environmental management with its site- and/or organisation-specific focus. For example, a coolstore may focus onenergy use and refrigerant losses associated with its own operations,and a dairy processor may concentrate on energy efficiency and wasteminimisation in its operations. The two approaches help each other.We take this life cycle perspective for two main reasons. Firstly it enablesidentification of activities in the life cycle of a product associatedwith the greatest impacts (the “hotspots”), and thus prioritisation of actionsfor improvement. Secondly it lets us compare alternative systemsthat deliver the same product and/or compare alternative improvementoptions. When we understand these hotspots, and the trade-offsbetween alternative ways of delivering products and services, from alife cycle perspective we stimulate ideas for creative redesign of existingproduct systems or development of new products. And, as a recent20Food New Zealand

BusinessFigure 1. The Concept of Life Cycle Thinking Source: Ref 4 Harvard Business Review article, says, “smart companies now treatsustainability as innovation’s new frontier.” (Ref 2).Life Cycle AssessmentSometimes the hotspots in the life cycle of a product are not so obvious.Some early media articles on the Food Miles issue assumed that thegreatest environmental impacts of food products derive from distancetravelled between the point of production and point of consumption.This was subsequently shown to be true for some products, and sometypes of environmental impacts, but not for others. In such cases, anenvironmental management tool called Life Cycle Assessment (LCA) isused to undertake a quantitative analysis of the environmental impactsalong the supply chain from extraction of raw materials, through refiningand manufacturing, distribution, retailing, use and on to end-of-lifemanagement.LCA is a codified system of environmental accounting which identifiesand sums up all the different environmental costs (greenhouse gasemissions is but one) of all the inputs and all the waste streams rightfrom cradle to grave for a product or a service or possibly an organisation.LCA is now subject to internationally accepted standards and employsproven databases. Done properly, the results of LCA’s stand up intrade arguments and they act as environmental credentials.The LCA also identifies the hotspots in the life cycle of a product, suchas the relative importance of transportation, and can be used to supportsubsequent decision-making with respect to product system innovation(as outlined above), criteria to be used in certification systems(such as product labelling programmes), and policy development formore sustainable consumption and production (SCP) systems at societallevel.Life Cycle ManagementFood companies interested in using Life Cycle Thinking may implementa Life Cycle Management (LCM) programme. LCM is an integratedframework of concepts, techniques and procedures to addressenvironmental, economic, technological and social aspects of productsand services using a life cycle perspective. LCM aims to make lifecycle thinking operational for organisations and deliver continuousimprovement along the product value chain. Typically it consists ofthree (overlapping) phases: (1) understand the life cycle issues associatedwith the organisation’s products, (2) define an LCM strategy andprioritise actions, and (3) implement LCM projects. More details andexamples are given in McLaren and McLaren (Ref 3).Examples of implementationThe life cycle approach is catching on around the world. Below arethree examples of life cycle-based initiatives from some of the world’slargest companies:• Wal-Mart is the world’s largest retailer, and overall largestcompany in the world. In July 2009 it announced a new initiative:the Sustainable Product Index², and began a process of sendingquestionnaires to its 10,000 suppliers asking them about theirgreenhouse gas emissions, waste generation and water use, useof certification systems and sustainability purchasing guidelines,and commitment to responsible and ethical production. Wal-Mart’s plan is to support development of a simple sustainabilityproduct rating index for consumers based on a life cycleapproach.• On 18th January 2007, Sir Terry Leahy, Chief Executive ofTesco, the fourth largest retailer by revenue in the world,announced a raft of environmental initiatives, and signalledTesco’s commitment to “leading a consumer revolution in greenconsumption.” One of these initiatives was to work towardslabelling all its products with a carbon footprint label based onmeasurement along the life cycle of products from “production,through distribution to consumption”³. To date, it has assessedmore than 500 of its products, has labels on 120 products, andaims to label all 70,000 of its own-brand products. 4• As one of the world’s leading consumer goods companies,Unilever has undertaken Life Cycle Assessment (LCA) studies forDecember 2011/January 2012 21

Businessagenda may find themselves marginalised in the marketplace.In a recent interview with Rod Oram¹¹, Mike Barry, Head of SustainableBusiness at Marks & Spencer in the UK, made the point that it is importantto be ahead of the game as regards the sustainability agenda butnot to be too far ahead – as this risks alienation from the marketplacebecause nobody understands your business model. He also commentedthat New Zealand companies are “pushing at an open door”with respect to differentiating themselves in the marketplace throughtheir environmental credentials. Innovation in pursuit of a sustainablebusiness model requires some lateral thinking (along the product lifecycle), some risk-taking, and a long-term commitment because it takestime to understand and integrate Life Cycle Thinking into companypractices. However, this may be a small price for New Zealand foodcompanies to pay for staying in the marketplace of the future.Footnotes¹ See http://www.enviro-mark.co.nz/² See http://walmartstores.com/pressroom/news/9277.aspx³ http://www.tesco.com/climatechange/speech.asp4ENDS Report. 2010. “Tesco’s Growing Pains On the RoadTo Zero-Carbon” Special Report: Carbon Yearbook. EnvironmentalData Services, London.5Available at: http://www.unilever.com/images/sd_Environment-Policy_tcm13-212345.pdf6Unilever PLC and The Coca Cola Company. 2009. MovingFast To a Cleaner Climate. How Consumer Goods CompaniesCan Tackle Climate Change. Produced by FuterraSustainability Communications, London. Available at: http://www.unilever.com/mediacentre/news/unileverandcocacolareleaseguidetotacklingclimatechange.aspx7Summaries of the presentations are available at: http://www.lcanz.org.nz/conferences/presentations8For more details see http://www.lcaconference.org.nz/9See http://www.landcareresearch.co.nz/research/research_details.asp?Research_Content_ID=26110See http://lcm.org.nz/¹¹ Audio recording of interview available at: http://www.edsconference.com/2010_conference.cfmPhoto: Wayne BarrarReferences(1) KPMG. 2010. KPMG Agribusiness Agenda. Thebig opportunities and challenges facing New Zealandagriculture. Reflections on the views of industry leaders.KPMG, Auckland.(2) Nidumolu, R., C.K. Prahalad and M.R. Rangaswami.2009. “Why Sustainability Is Now the Key Driver ofInnovation.” Harvard Business Review September 2009.Harvard Business School, Boston.(3) McLaren J. and S.J. McLaren. 2009. “Life Cycle Management.”Chapter 11 in B. Frame, R. Gordon and C.Mortimer, Hatched, Landcare Research, Lincoln. Availableat: http://www.landcareresearch.co.nz/services/sustainablesoc/hatched/documents/hatched_section2.pdf(4) Hodgson S., S.J. Cowell and R. Clift. 1997. A Manager’sIntroduction to Product Design and the Environment.The Environment Council, London.Food TesTingENSurING yOur PrOduCtS’ INtEGrIty ANd QuALIty• Method developmentand validation team• IANZ (ISO)accreditation• GMP certified forNutraceuticals• Label claims• Food safety• Shelf life testing• Vitamin testing• Export certificationSarah McLaren is Director of the New Zealand Life CycleManagement Centre, and Associate Professor at the Institutefor Food, Nutrition and Human Health, Massey University.Professor Richard Archer is Head of the Institute of Food,Nutrition and Human Health and chairs the Management Groupfor the New Zealand Life Cycle Management Centre.Cawthron InstitutePh: +64 3 548 2319lab@cawthron.org.nzwww.cawthron.org.nzDecember 2011/January 2012 23

PackagingAmcor has used vacuum conveying technology on its new can lineNew Aluminium can line at WiriAnne Scott, MNZIFSTAmcor Australasia has invested $40 million in its Wiri plant todouble production and bring new capability to the local beveragemarket.The installation of the new line gives New Zealand beverage producersaccess to innovative beverage can technologies not previously availablehere. These include an eight colour print process, increased embossingcapabilities and the addition of the 500ml can size to the range.“State-of-the-art technology at the new plant will also provide greaterproduction volumes and speeds, enabling cans to be produced and deliveredfaster than ever before. With enhanced printing capabilities andhigh quality graphics, products will offer originality and product breakthroughfor our New Zealand customers,” said Nigel Garrard, ManagingDirector of Amcor Australasia at the recent opening function.The Wiri site currently produces around 300 million aluminium cans ayear, accounting for around 70% of New Zealand’s beverage can production,and employs 77 co-workers. Production capacity is expectedto double when the new line becomes fully operational, which maylead to additional local employment opportunities over time. Amcorare pleased to offer local production of Amcor’s entire range of bever-age cans which reduces environmental impacts associated with importingfrom off shore. They believe that ongoing access to the localproduction team at Wiri is a distinct benefit for customers.Commenting more broadly on the future of the manufacturing sector,Mr Garrard added that investment in innovation was critical to achievingthe productivity improvements that the packaging sector needs.“Delivering globally-competitive capabilities more efficiently to NewZealand beverage customers will help them continue to drive innovationand stay ahead of their local and global competitors,” he added.Developments at WiriAmcor’s Wiri beverage can plant has seen a number of product additionsover the years. The large 500ml can is the newest addition to therange which now includes a broad variety of cans to suit product andmarket.The new production facility is set to revolutionise the way Amcor makeand decorate cans. The eight-colour process for can printing offers clientsthe flexibility to tailor the colours and inks used in the productdesign process and increased embossing capabilities are available tofurther enhance pack design.24Food New Zealand

PackagingAbout aluminium beverage cansAluminium has been used for beverage cans since 1960, initially for frozen juiceconcentrate. Reynolds Metals Co, now part of Pittsburgh-based Alcoa, made inroadsinto the marketplace with its easy-open aluminium can lids in 1961. Thisaccelerated the development and commercial use of aluminium cans for the beerand soft drink markets. By 1963, 12 fluid ounce aluminium beverage cans werebeginning to be produced in larger quantities and in 1967 that volume grew significantlywhen Coca Cola and Pepsi converted to aluminium cans.In the 1990’s the growth of demand for aluminium cans began to slow with PETand glass both building market share. However, in the last decade the success ofenergy drinks in aluminium cans has served to rebuild the market.Within the past decade, the wall thickness of the can has been reducedso considerably that its metal content has been cut in half,while end diameter has been reduced as a means of reducingthe cost of the overall container.The Japanese have introduced an aluminium bottle,known as the bottlecan - and it has been very successfulin that country. Consumers in Japan have embraced itbecause it is resealable (and resealability has been one ofthe major advantages of PET bottles over the aluminiumcan).The aluminium bottle was first invented about 20 yearsago. But that was a three piece bottle while today’s technologyallows for a two piece bottle.The aluminium can is the fastest chilling beverage containerand is very effective at maintaining the fizz of thebeverage until it is opened. Other advantages includestackability, cost, filling speed, the ability to advertise directlyon the can and more efficient use of shelf space.Also, aluminium cans contain significant (70%) recycledcontent, which is much more than any other beveragecontainer material. PET bottles, for example only useabout 10% recycled content, he said, although there aremoves to increase the recycled content of plastic bottles.Can makingprocessesThe aluminium beverage can consistsof two pieces — the can bodyand the can end (or lid).Aluminium sheet metal is suppliedin rolls, which are unrolled onto aflat conveyor. First step in the processis lubricating the rolling sheetof metal with a thin film of watersolublelubricant on both sides ofthe aluminium sheet. Lubricationallows the metal to flow smoothlyover the tooling surfaces during theforming processes that follow.Metal forming begins in a machinecalled a cupping press. Thepress cuts circular discs from thealuminium sheet and forms theminto cups. The cups drop from thepress onto the cup conveyor. Thesetwo metal-forming operations arecalled “blank and draw” and areperformed at speeds ranging from2,500 to 3,750 cups per minute.The scrap (or skeleton) aluminiumleft over from these operations isremoved from the production linefor recycling.The cup conveyer moves the cupsto one of a series of bodymakerswhere the can is made. Eachbodymaker contains a tool calleda punch, which forms the shape ofthe can by forcing the cup througha series of progressively smallercircular ironing rings. This actionliterally draws the metal up the sidesof the punch, ironing it into a canbody. As the cup is forced throughthe rings, its diameter is reduced, itswalls are thinned and its height isincreased. At the end of the punchstroke, the bottom is formed intoa dome shape that strengthensthe bottom of the can. During thisprocess, referred to as wall ironing,the can must be lubricatedto reduce frictional heat. This is ahigh-speed process producing 1,500to 2,700 can bodies per minute. Thelubricant is constantly recirculatedthrough a filter and reused.Once released from the bodymaker,the top of the can is trimmed mechanicallyto a uniform height, andthe trimmed-off scrap is recycled.The can bodies are conveyedthrough a washer that removes theforming lubricants before the applicationof the outside decoration (orlabel) and inside protective coating.December 2011/January 2012 25

OILS & FATSOils and Fats NewsA regular round-up of news and opinion from the Oils and Fats Group of the New Zealand Institute of Chemistry,compiled by Laurence Eyres, FNZIFST.AAOCS AdelaideAn excellent science and social programme was organised by the Australianbranch of AOCS in Adelaide in early November. The group ofKiwis who attended made a significant contribution to the presentedpapers. A major highlight of the conference was the presentation of avictory bottle of Pinot noir by Peter Nichols to Laurence Eyres who wasrepresenting 4 million Kiwis on behalf of the All Blacks.A major research project in Australia by CSIRO is the path-findingwork of scientists who are breeding Canola that contains long chainomega-3. This work will be commercialised by seed company Nuseed.The AAOCS are planning another seminar in 2013 in Melbourne andthe Oils and Fats group have promised support and will be partnersfor the event.For 2012 the group is starting to think about a teach-in workshop foracademia and industry on such topics as sourcing the right oils, formulation,preventing oxidation, frying, nutrition and diet. A letter willgo out to the universities and members asking for ideas about contentand venue.Carbs are out, fat is inThis is according to controversial American scientific writer GaryTaubes who recently condemned the traditional low fat and carbohydrate-richdiets.Taubes said his message appealed to people who had never been ableto lose weight following conventional diet guidelines.“This empowers people to take control of their own lives and the factthat it works, of course, is a wonderful feeling. There are people whohave always been obese, even since childhood, and maybe for the firsttime, they understand why and, more importantly, that it’s not theirGary Taubesfault,” Taubes said. Several talks at the AAOCS seminar supported thisviewpoint.He claimed carbohydrates threw the body’s insulin regulation out ofwhack and was the reason why people got fat. He was now taking hisanti-carbs argument further, suggesting they might cause some veryserious Western diseases such as some cancers and Alzheimer’s.Bye bye dry eyeIn a preliminary study in Florida, a small test group of people takingup to nine grams of flaxseed oil a day found a major reduction in theirritation of dry eye. It did not report on any adverse symptoms but thisis a lot of flaxseed to take per day.The trial should have used a small (say 1 grams) of marine omega-3 tosee if the equivalent result was obtained as I am sure this would havebeen the case.For Texture and Stability Challenges:Gum Gurus® On Call.There’s no greater priority than helping clients solve complextexture and stability challenges. For over 100 years, we’vehelped create product success stories for our customers.Contact our team of knowledgeable food scientists to helpwith your next project.www.ticgums.comDistributed by:Alchemy Agencies LtdContact: Malcolm Black, Phone +64-9-3066094Email: malcolm@alchemyagencies.co.nz26TICGumsNewZealand.indd 1Food New Zealand5/20/11 7:56 AM

Legal mattersCorcel benefits from a cleverIP strategy suiteSimon Rowell, partner James & Wells Intellectual PropertyFood industry companies which are unfamiliar with the wide scope of intellectual property (IP) law often fail to take advantage of theopportunities available from trade marks and patents, and a solid licensing strategy.IP law is particularly important when it comes to commercialisationof products. The suite of strategies James & Wells Intellectual Propertyhelped put in place for Kiwi company, Corcel, is an example manycompanies in the food and beverage in industry could follow.Corcel’s Patrick Van Berlo approached James & Wells with a conceptand prototype for a machine which makes single-face corrugated cardboardin a new “cold” process. It then turns that cardboard into a superstrong “coreboard” by slitting the single face, reorienting the slits sothe corrugated flutes are vertical, and then laminating the vertical flutesbetween two sheets of kraft paper.Patrick envisaged numerous applications for this strong coreboard,including export fruit boxes (for example to send kiwifruit overseas),cardboard export pallets (to replace wooden pallets), and bulk bins(used to ship bulk powders and liquids). He wanted to protect andcommercialise the technology in New Zealand and Australia, but felthe didn’t have the resources or inclination to set up subsidiaries inother foreign countries.James & Wells explained the concept of licensing IP. Licensing involvesgranting rights to exploit technology protected by IP in return for aroyalty payment, usually a small percentage of the sale of protectedproducts.Patrick quickly realised that the value of the right to license his technologywas significant, and that ultimately he may earn more from royaltiesthan he would earn from operating the technology in New Zealandand Australia – and with less risk.The first challenge resolved by James & Wells was determining whatelements of the technology to protect. Provisional patent applicationswere filed covering the overall process Corcel uses to make corrugatedcardboard without any heat. Corrugated cardboard is typically made inproduction lines which are up to 100m long, and involve steam boilersto heat starch based adhesives to set quickly enough to hold the papercorrugations in place.FA 15563 JAWS Food Mag Ad pth.pdf 1 21/09/11 4:48 PMCorcel’s technology uses no heat, which is revolutionary for the industry.It uses far less energy per square metre of cardboard, no specialisedboiler engineers are required to run the steam boilers, and themachine is the size of a small car. This results in a much more sustainableproduct.In addition to protecting the overall process, there were some cleversolutions to practical problems involved in the process, including slittingcardboard very thinly in straight lines. Normal cutting blades tendedto cause “tracking” making straight lines difficult, and also tended tocrush the corrugations. Patrick designed special cutting blades, whichJames & Wells protected for cutting cardboard but also for cutting anyother medium which may have similar issues.By protecting individual components of the machine, as well as theoverall process, James & Wells ring-fenced the technology, makingit hard for competitors to design around the patents and in additionto protecting the process and individual components, James & Wellscovered the unique features of the end products made from the coreboard.For example, Corcel’s fruit boxes will be strong enough to permit additionalvertical ventilation slits, which allow boxes in the middle of apalletised load to be cooled uniformly in a coolstore prior to shipment.This reduces the amount of fruit lost to over-ripening during transit.In addition to patents, the appearance of certain products were protectedusing registered designs, and the CORCEL brand was protectedusing trade mark registrations.The end result is a significant portfolio of rights that can be commercialisedby Patrick’s company in New Zealand and Australia andlicensed out to international packaging companies, in return for a passiveroyalty income.Corcel formed Corcel IP, an intellectual property holding companywhich aims to license the company’s technology worldwide.28Food New Zealand

NZIFSTNZIFST NewsNominations forNZIFST FellowssoughtNominations are invited for the promotion ofNZIFST Professional Members to the level ofFELLOW.Nominations may be made by any group ofthree Fellows or Professional members ofthe Institute and must be accompanied by awritten statement outlining the career of thenominee and a supporting statement signedby all three nominators.For full details on qualifying conditions and anomination form, go to http://www.nzifst.org.nz/awards/fellows.aspCall for papersThe NZIFST is now accepting abstracts for papers and posters for presentation atthe NZIFST 2012 Conference.For more information, contact Conrad Perera (academicpapers@nzifst.org.nz) orforward your abstract, (max 200 words) by email to academicpapers@nzifst.org.nz to arrive no later than 28th February 2012.A template for abstracts is available on the NZIFST website, www.nzifst.org.nzNZIFST Directoryexecutive manager Rosemary HancockP O Box 5574, Terrace End,Palmerston North, 4441Ph (06) 356 1686Fax (06) 356 1687Mob 021 217 8298rosemary@nzifst.org.nzpresidentvice presidentTREASURERCathy McArdle021 948 008cathy@mcfoodies.co.nzDavid Everett034797545drcheese@mac.comDavid Illingworthdavid.illingworth@clear.net.nzSPECIAL INTEREST GROUP contactsDAIRY DivisionFood SafetyPACKAGINGSensoryNutritionNeil Walkerfamilywalk@xtra.co.nzDavid LowryDavid.lowry@ecolab.comTom Robertsont.r.robertson@massey.ac.nzHester Cooperhester@brilliant.co.nzAnn HaymanAnn.Hayman@foodstandards.gov.auAs a member of NZIFST you willbenefit fromProfessional development programmesNetworking at regular branch meetings,seminars and the Annual Conferenceand gainInformation through ‘Food New Zealand’,‘Nibbles’ and our websiteRecognition through awards, scholarshipsand travel grantsJOIN NZIFST NOW!http://www.nzifst.org.nz/join/December 2011/January 2012 29

NZIFSTNew Professional membersThe Institute welcomes and congratulates the following members who have recently become Professional MembersTrudy RingroseTrudy Ringrose graduated from Massey University with a B.Tech (Food Technology) in 1997 and was fortunate totake a graduate product development role with Sanitarium. After a number of years in product development andquality she stepped across into a technical sales a role with Germantown International (which was later purchasedby Danisco) and became an account manager. She had a short stint with Union Chemicals in commoditytrading but came back to ingredient sales in 2003 as business manager with Salkat New Zealand. After over 8years with Salkat Trudy has recently accepted a role as general manager for Rejuvacare NZ as they extend theirlocal operations.Skelte AnemaSkelte Anema completed his tertiary education (BSc, MSc (first class honours) and PhD) at Waikato University,majoring in Chemistry. He joined the New Zealand Dairy Research Institute (NZDRI, now Fonterra Research Centre)in 1990, initially to study protein interactions during the heating of milk. He has remained with the FonterraResearch Centre until today.In 1992 Skelte was awarded an Alexander von Humboldt research fellowship and collaborated with researchgroups in Germany for a period of 18 months. He later received a follow-up Alexander von Humboldt researchfellowship in 2000 and continued his collaboration with research groups in Germany for a further 12 months.He still has a research interest in protein interactions during the processing of milk systems, but has expanded toother areas of dairy chemistry. Skelte has published extensively, with over 100 research publications as well asnumerous Dairy Industry reports.”Jane WilsonA Palmerston North High School girl, Jane Wilson completed her degree in Food Technology at Massey University.During her studies she particularly enjoyed holiday jobs at NZ Sugar and Frucor.Her first job was at East Tamaki Dairy Cooperative, working in product development (PD). Her next position wasat Frucor, again in PD, and later she moved to Bluebird and then back to dairy with Fonterra Brands at Takanini.She now works for Foodstuffs Own Brands Ltd as quality manager.New membersFormer Professional Members rejoiningTippany Hopping Griffins Foods Ltd Product Development Manager AucklandCallum McKinlay New Image Group Limited Food Technologist AucklandBob Major Sinotearoa Ltd Managing Director Mount MaunganuiNew MembersFiona Alder CookieTime Limited Food Technologist - NPD ChristchurchBrenda Biggins George Weston Foods (NZ) Ltd Food Technologist AucklandPeter Brown James and Wells Intellectual Property Registered Patent Attorney HamiltonJohnathan Chen James and Wells Intelectual Property IP Specialist HamiltonNora Findlay Groenz Ltd Quality and Compliance Manager Lower HuttVania Gallon Westland Milk Products Ltd Laboratory Manager HokitikaJuliet Hawkeswood Biz Research Ltd Director AucklandBeverley Horn ESR Mathematics Specialist - Food Programme ChristchurchJeff Kent Kerry Ingredients (NZ) Ltd Key Account Manager AucklandKaren Lao Tegel Foods Ltd Product Development Technologist AucklandAllan McBride Massey University Business Manager Palmerston NorthJohn Morgan NZ Food Innovation South Island Ltd Centre Director LincolnMatthew Muir NZ Food Innovation South Island Ltd Business Development Manager LincolnSharon Pate Public Trust Trust Officer ChristchurchRichard Tukia Fonterra Co-operative Group Ltd Technical Officer Palmerston NorthJosh Wilkinson Frucor Beverages Ltd Technical Support AucklandFei Fei Zhao New Zealand Sugar Company Ltd Microbiologist AucklandFormer Members RejoiningJoh Curtis Coupland’s Bakeries Ltd Food Safety Officer ChristchurchSonya Olney Goodman Fielder New Zealand Ltd Sensory Manager AucklandFormer Student Member upgrading to Graduate MemberYuanyuan Zhang Looking for work Dunedin30Food New Zealand

NZIFSTExhibitors atIngredioIn October the NZIFST showcasedits inaugural INGREDIO - a miniexpo for ingredients suppliers. Thisshow aimed to fill a perceived gapin the market as there are few or noingredient suppliers who exhibit atFoodtech Packtech or the NZIFSTConferences. Pleasingly, for thetrial event, 14 ingredients suppliersshowcased their products and theexhibitors were generally pleasedwith the quality of the leads and potentialnew business they receivedActive Bio-Tech LtdAPS Food & NutritionDavis Food IngredientsFlavorjen LimitedFormula Foods Corporation LtdHeilala VanillaJames Crisp LimitedPharmaco (NZ) LtdProlux Pty LtdSalkat NZ LtdSensientTari International (NZ) LtdTate & Lyle Food SystemsZymus International Limitedfrom 80-100 visitors to the show.Exhibitors ‘on the job’ with prospects at IngredioNew Master of ProfessionalStudies in Food SafetyAvailable online from July 2012 at The University of AucklandFood Safety is an area of great importance internationally, as highlighted byrecent outbreaks of food-borne diseases and food poisoning. It is particularlyimportant to New Zealand because of our agricultural and industry-based foodproduction and export markets.This programme is for graduates and practitioners in the field of food science orfood production management who are:• Seeking to advance their careers within the food safety area• Keen to earn a degree while maintaining their professional careers• Seeking cutting-edge food safety knowledge taught by a world-class university• Committed to ensuring the safety in foods that are processed, exported andimported.The course is taught by experienced university staff and experts from industryand Government Regulatory Organisations. Applications close on 4 July 2012.For further information and to apply:www.science.auckland.ac.nz/food-safetyOr contact Professor Conrad PereraDirector, Food ScienceEmail: c.perera@auckland.ac.nzPhone: +64 9 923 3156December 2011/January 2012 31

NZIFSTBranch NewsAucklandChristmas Cocktails at Four Seasons“Colours” was the theme for the evening, in lieu of full fancy dress, andeveryone made an effort, some were rather excessive but that’s whatyou want at a party, really.From flashing earrings, to an ensemble starting with glittering greenshoes topped with a hot pink blazer (with purple in between), andthen a serious glittery dress which I think was red, green and yellow(but didn’t have my sunglasses, so wasn’t quite sure) – not to mentiona Father Christmas (minus the pillow, so not fully into the role) – it wasa colourful evening.The venue, AUT University’s restaurant, Four Seasons, which is partof the Hospitality School, was perfect, and the food was creative anddelicious – and plentiful. The Christmas pudding ice cream receivedmany accolades.John Brooks booked a jazz ensemble to entertain, which they did.Just Jazz includes a double bass, drums, keyboards and a wind player(flute, clarinet) and provided elegant and entertaining background tothe chatter. Contact John if you are in need of a top jazz ensemble.Having asked for dress up, the Auckland committee awarded prizes.Cathy McArdle (top to toe in pink) and Sonia Olney in (green and red)were awarded spot prizes, while Best Gentleman was awarded to LiamO’Meara from Tasti. Best Lady award went to Carol Bielby from Sensient(that glittery dress).The lucky draw prizes went to Rita Mascarenhas from Kerry, MeenaSivapalan from Kerry and Dave Pooch (as a slender Father Christmas).Anne ScottCanterburyThe ‘crisp and crunchy’ eveningPizza, Cheese Sticks, Brandy Snaps, Skofs, Gingernuts, Meringues,Crispbread, Crostini, Lollies, Wafers, Pretzels and Wine, what morecould a group of foodies want?After running a comprehensive half day training session on sensorytraining for quality assurance staff, Hester Cooper, from Brilliant ReflectionsLtd., and Linda Hargis, from Griffin’s Foods, entertained theCanterbury Branch with an informative and fun session on “Is it Crispor Crunchy?”The session enlightened members to the many descriptive words forof crunchiness. Adjectives of loud, flakey, brittle, crystalline and crispwere shouted across the room. Five teams were given potentiallycrunchy products and asked to find the most adjectives to describe thetexture. The team with corn chips were the winners with 18 uniquewords like crusty, dusty and tooth-packing which successfully highlightedthe variation that exists in the texture of one simple product.It was a privilege to have speakers of Hester and Linda’s calibre at theCanterbury meeting and the presentation was thoroughly enjoyed byall.Nicki SuttonAmong the colourful throng were Ricky Kurnia and NurulKusumanigrum from Goodman FielderWellington/ManuwatuFood Technology event at MasseyOn 29 September, a combined event was held at Massey University,showcasing both the work of the Massey 4th year Food Technologystudents, as well as the efforts of high school students from central andlower North Island.The displays at the event generated lots on interest32Food New Zealand

NZIFSTCREST/NZIFST Student Product DevelopmentChallengeSix teams from five high schools (Wellington High School, Taupo-Nuia-TiaCollege, Napier Girls High, Palmerston North Girls High and TararuaCollege) set up displays to highlight the products they had beendeveloping over the year. It was clear how much work all the teamshad put into their projects and it was also interesting to see the differentapproaches and focus taken by each team depending on theirproduct of choice. As the judging team of Lee Huffman (Plant & FoodResearch), Alistair Carr (Massey) and Jessica Mathis (Massey 4th yearFood Tech) made their way around each group, the rest of the attendeesgave those students not being judged a chance to practice theirdiscussion points, and of course were also keen to try the products!Massey 4th year Food Tech postersFull size posters describing the work of each 4th year project were alsodisplayed in the middle of the foyer. It was interesting to see the varietyof projects being worked on by the students – from dog treats tosedimentation problems to new snack bars. Interestingly, a few of thehigh school projects looked at similar products/problems to the 4thyear projects, so hopefully the Food Technologists-to-be could see therelevance of the work they were doing.Around 50 people were in attendance, as well as the usual Masseymicro brewery beer to sample, which made for much discussion anda great atmosphere. When the judging had been completed, thankswere given to the organisers (Jenny Dee from Futureintech, Jessie Mc-Kenzie from the Royal Society and Heather McClean from Massey) andthere were speeches from Dr Gregor Yeates of the Royal Society, andHelen Riley (a recent Fonterra Grad and technologist at the researchcentre) with the aim of encouraging the high school students to seriouslyconsider a career in Food Technology. Based on the quality of thework they had shown already, our industry has a bright future. Lastly, Iwould encourage you all to get involved with the Student PD Challengein future years - it is rewarding for both the students and their industrymentors.Andrew LeggHawke’s BayA visit to WineworksThe Hawke’s Bay branch was invited to join the local branch ofIPENZ on a visit to Wineworks, to see their new “Charmat” sparklingwine processing operation, hosted by winemaker MooreHaszard. Wineworks manufactures sparkling wine under contractfor many well known brands from Hawke’s Bay, Gisborne andMarlborough.In the Charmat process, the wine undergoes secondary fermentationin a pressurised stainless steel tank, and is bottled under pressureto minimise loss of the carbon dioxide. Moore explained thatwine for making bubbly has to be specially made, as it requires aslightly lower pH and lower sulphur dioxide content than still wine,to enable the yeast to grow. The wine is pumped into tanks, dosedwith sugar depending on the percentage of carbon dioxide requiredby the customer, and yeast, and left to ferment for 10 – 14 days.When the required carbon dioxide level has been achieved (anythingfrom 6 – 10g/l), it is chilled to stop the fermentation process.The bubbly is pumped through two filters to remove the yeast, andfilled under pressure, then corked, capped, labelled and packedinto cases, in a continuous process.When asked how to tell the difference between a sparkling winewhich has been injected with carbon dioxide, and one which hasundergone secondary fermentation, Moore explained that the fermentedproduct contains smaller bubbles which last longer, andtherefore has a different mouthfeel.Jenny DeeDecember 2011/January 2012 33

NZIFST CAREERS2011 NZMT Teacher Fellow – Sandy GoonanSandy GoonanSandy Goonan and Associate ProfessorMarie Wong at Massey UniversityI am an Awarded Teacher Fellow currently being hosted byMassey University at Albany, working alongside Marie Wong andJohn Grigor, as well as Food Technologist Bon Kim, from EasiYoProducts Ltd.The Awarded Teacher Fellowship scheme is designed to give teachersof science, mathematics and technology the opportunity to have handson experience in their subject area outside the classroom setting. Myproject has allowed me to follow through the New Product Developmentprocess used by technologists in the food industry to develop anew yoghurt base.It all started with…I teach Technology to Year 7 – 13 students at Carmel College on Auckland’sNorth Shore. Until several years ago my main focus area andpassion was textiles and design. In 2006 I was fortunate to be involvedin the Beacon Practice Project which allowed me to introduce FoodTechnology at the senior level and begin to promote relationships withtechnologists from outside industries and the wider school community.This was the catalyst that led me to a new interest in the foodtechnology area which I foster with many of my students.In 2009 I participated in the NZIFST/CREST Student Product DevelopmentChallenge, entering two teams of Year 12 students: the ‘Smooslie’and the ‘Pavlova Pronto’ teams. In conjunction with the challenge, aprofessional development opportunity at Massey University was offeredto teachers, to build their knowledge and understanding of theproduct development process. It was from here that my initial associationwith Massey began, and relationships were set up by FutureintechFacilitator, Rod Hare, with North Shore food companies or related busi-nesses. Ongoing benefits have continued from thesecontacts and a number of technologists have actedin mentoring roles for students since. This initiatedthe liaison with EasiYo Products Ltd and Year 13 studentsat Carmel College have had the chance to workwith the company over the past two years. A furthertwo Year 12 teams entered the 2010 Challenge, ‘Hotfa Kofta’ and ‘Indulge’, which has led to additionalindustry collaboration, along with the decision of severalstudents to apply for food related tertiary degreesfor next year.I believe that the experiences my students have receivedfrom taking part in the NZIFST/CREST StudentProduct Development Challenge have been invaluable.They have had to learn how to work as part of ateam, communicate with a range of different peopleand manage a project to meet tight deadlines. Theyalso had the chance to be creative and innovative,while addressing authentic societal issues as theyhave developed new products to meet needs of realconsumers. An additional benefit of the challengehas been the progression to Year 13 Food Technology and Scholarship,and for the first time in 2010 a student awarded with Gold CREST.My Massey experienceWith these connections behind me, it was now time for me to getout there and have my own experience in the NPD process. To datethis has involved researching the technical aspects involved in yoghurtmaking, undergoing market research to analyse competitors’products, idea generation, sourcing ingredients, initial trials, conceptdevelopment and screening ideas. At present I am in the process oforganising focus groups to gain feedback on concepts for the potentialnew product we are working on. I hope to finalise the formulation andcarry out sensory work before I finish my six month fellowship.As part of my Teacher Fellowship I have also attended student lecturesin both Product Innovation and Food Formulation, observed the developmentof 4th Year projects and attended field trips to a number offood companies. The opportunity to participate in these has helpedenhance my knowledge of the product development process used inindustry, and has given me a wider understanding of the progressionfrom initial product idea through to final product launch. These newexperiences will all have a direct relationship on my teaching programme,my students’ own practice and how these can be linked tothe Technology Curriculum both inside and outside the classroom.For further information on CREST and Teacher Fellowships refer to:CREST: http://www.royalsociety.org.nz/teaching-learning/crest/Teacher Fellowships: http://www.royalsociety.org.nz/teachinglearning/teacher-fellowships/34Food New Zealand

NZIFST careersThe Diocesan Team with NZIFST representatives. Cathy McArdle, President, Virginia Scott, Invita, Bronwyn Munro(mentor), Sarah Adam, Danielle Sutherland, Ritu Sehji (teacher). Absent are, Aditee Naik (mentor) and Julia Parker(Futureintech Facilitator)Student PD Challenge results2011 NZIFST/CREST Student Product Development Challenge – resultsSchool Project ResultSouth Island ChallengeRiccarton High F Bar WinnerBarbefuelEasiyo Active PlusTATAtimeKavanagh Marshmallow SlamHighly commendedCommendedCommendedHighly commendedQueen’s High Speight’s Fruity Highly commendedLower North Island ChallengeWellington High Snap – the breakfast biscuit WinnerNapier Girls High Curry in a Hurry Highly commendedTeam Teen Beef TagineCommendedPalmerston North Girls High PRO-recovery Highly commendedTararua College Virgin Malt Fizz CommendedTaupo-nui-a Tia College Protein on the Go Highly commendedUpper North Island ChallengeDiocesan College for Girls Racey Recovery WinnerBotany Downs Secondary College Troppa Choc CommendedMarist College Dip Delight CommendedGrab & GoCommendedOrmiston College Kiwi Loaf CommendedSancta Maria College Breakfast Cookie Highly commendedTe Puke High Kiwifruit meringue pie Highly commendedSpreadablesGreen CleanCommendedCommendedDecember 2011/January 2012 35

MIA NEWSMIA NewsExtra meat capacity for AllianceExtra meat capacity is on the cards for Alliance Group, with workprogressing to upgrade the company’s beef processing facilityat Mataura and the announcement of new venison processingcapacity to be built at the company’s Smithfield plant in Timaru,following its decision to close Sockburn.Alliance confirmed at the end of October,after a four week consultation with staff andunions, that its Sockburn plant in Christchurchwill close at the end of the 2012 processingseason. The company will offer its250 employees the opportunity to transferto other Alliance Group plants where that ispracticable. Employees have several monthsto consider their alternatives and make an informeddecision, the company says.Sockburn’s beef and venison processingcapacity will be transferring to other plants.Chief executive Grant Cuff said the Sockburnplant had not operated profitably in recent years and the company hadexplored a number of options to address this. The new arrangementswill reduce fixed overhead costs, increase the company’s overall processingcapacity and enhance profitability.Beef processing is to be transferred to Alliance’s Pukeuri plant nearOamaru and to its Mataura plant, where the company is spending $13million to increase beef processing capacity. The beef chain at Matauracan currently process 35 cattle per hour, and this is being upgraded to75 cattle per hour. There is also a new boning room being built.In addition, venison processing will be transferred to a new facility tobe built at the Smithfield plant in Timaru, which currently only processessheep. This new facility, which will cater for 1,500 to 2,000 deerper week, is expected to cost several million dollars to build. Work islikely to start early next year.The Sockburn plant also processes pigs on behalf of Porkcorp NZ,which is making alternative arrangements with Ashburton Meat Processors.There was no connection between the Christchurch earthquakes andthe decision, said Cuff.Rita meets the publicAlliance Chiefexecutive, GrantCuff‘Rita’ – the Ovine Automation Limited (OAL) prototype brisket cutterwe featured in Food NZ April/May – was out and about in October duringthe Rugby World Cup.For the very first time, the unique machine – that delivers world firstRita on linetechnology into the meat processing industry – spent a day acting asa dynamic, state-of-the-art moving live camera as part of the NZ AgribusinessShowcase, during the final week of the tournament.Rita got up close and personal with panellists at the event, which tookplace at the Cloud in Auckland on 16 October. Two shows were hostedby New Zealand TV personality Mark Leishman.The first show, at 12.30pm, offered insights into the development ofNew Zealand’s agricultural industry and highlighted this country’sground breaking innovations in technology, science and farming systems.The second, later in the afternoon, offered a look into the future –given the current tumultuous economic climate, increasing challengesof balancing environmental issues with the demand and desire for increasedproduction and efficiencies.Leon Grice, director of the NZ 2011 office which organised theevent, emphasised the massive contribution that the agribusinesssector makes to New Zealand’s economy – both in driving farm efficienciesand earning valuable export revenue. “Exports from this sectorare $1 billion per annum and growing rapidly. Coincidentally, ourmost significant markets are major rugby-playing nations, so it makessense to put the best of agribusiness on show during the tournament.”Panellists included Mike Petersen, B+LNZ chairman; Dr AndrewWest (professional director of Tidal Associates, chairman of HerdHomes and strategist at SealesWinslow and a companion of the RoyalSociety of NZ), and Jacqueline Rowarth (director Massey Agriculture,Professor of Pasture Agriculture and foundation chair in pastoral agricultureat Massey University), amongst others.Rita, and sister robot Alice, were developed by Milmeq, in conjunctionwith OAL, to perform automated brisket cutting and eviscerationin sheep processing. The robots were developed to improve productivity,efficiencies and quality as a direct response to industry needs.The benefits of the technology have potential to extend beyond sheepprocessing.OAL is a research consortia funded by the Ministry of Science and Innovation(MSI), MRINZ Inc. (jointly owned by Beef +Lamb and the Meatindustry Association) and nine industry shareholders.AgResearch Meat IndustryWorkshopAgResearch held its annual meat industry workshop in PalmerstonNorth at the beginning of November. It was well attended by representativesfrom industry, research providers and government.Following the keynote address from Don Everitt, general manager–sales and marketing for New Zealand King Salmon, the workshop wasdivided into two sessions.The first session was entitled ‘Zoonoses and their impact on the meatindustry – an evolving issue’. It included presentations on global foodsafety demands and their impact on New Zealand meat exporters,emerging infections diseases and progress on the control of bovinetuberculosis.The second session, ‘Meat science and technology’, covered topicsranging from an energy and water benchmarking survey of meat processingplants through to the biochemical basis of tenderness in beef,and the impact of aged/frozen treatment on meat quality.Food NZ plans to cover some of these presentations in more detail inupcoming issues.36Food New Zealand

MIA NEWSNew lamb initiative in TescoSilver Fern Farms, in collaboration with Beef + Lamb NZ (B+LNZ) haslaunched a new initiative with UK supermarket chain Tesco, offeringNew Zealand fresh chilled lamb under the Silver Fern Farms brand.This is a new retail brand in the important UK market and a first forTesco, which has traditionally marked lamb under its own supermarketbrand. The lamb is now available in selected high-end Tesco storesthroughout the UK.Silver Fern Farms’ chief executive, Keith Cooper says this is a significantopportunity for the company and New Zealand farmer suppliers socareful attention was being paid to developing the new category ofmarketing.The initiative is part-funded by B+LNZ farmer levies, which Coopersays has enabled Silver Fern Farms to accelerate the programme.The funding will go “a long way to ensure we are able to make thecommitment required to support a consumer brand,” Cooper says.Alongside the branded packs of conveniently packaged and portionedlamb, there will be product demonstrations and sampling, regular recipesand trolley and basket advertising. An innovative online campaignwill drive consumers to the Tesco and Silver Fern Farms’ websites –with the added incentive of winning a trip to New Zealand.B+LNZ chief executive, Scott Champion said the initiative supportedhis organisation’s approach of working on targeted programmes thatalign with the individual commercial needs of exporting companies.UK market research had highlighted that the biggest gains were to bemade by getting closer to the consumer and the point of purchase.“Having achieved a 90% brand awareness of New Zealand Lamb in theUK market through generic marketing, it’s now time to switch focusto encouraging consumer preference, closer to the point of purchase.New transport Code of WelfareA new Code of Welfare for Transportwithin New Zealand was issued byMAF in September.The Animal Welfare (Transport withinNew Zealand) Code of Welfare2011, developed by the National AnimalWelfare Advisory Committee(NAWAC), describes the minimumstandards of care and managementthat need to be met whentransporting animals within NewZealand.The Code covers responsibilities,competency and stockmanship,equipment, journeyplanning and documentation,preparation and selection ofanimals for the journey, loadingand unloading, the journeyitself and special requirements, such astransport by road, rail, air or within NZ waters.Delivering DSI Vertical Plate FreezersMilmeq is the exclusive agent for DSI Plate Freezers in Australasia.The DSI range of small vertical and horizontal plate freezers compliment the large scale horizontal platefreezers Milmeq have designed and manufactured for over 30 years. The plate freezers can be either manualor automatic depending on process requirements, application and installation location.The range of DSI models include;Model:Plate Size:DSI V31070 x 530mmDSI V4820 x 800mmDSI V5820 x 600mmDSI V71220 x 500mmDSI V161070 x 530 mmDSI V201070 x 530mm• Plates can be designed to operate with CO2• Land or marine installations• Easy to clean and ergonomic designContact usOffices in New Zealand & Australia.Partners worldwide.Installations worldwide.Auckland, New Zealand +64 9 526 5943Dunedin, New Zealand +64 3 477 7485Brisbane, Australia +61 7 3340 1100www.milmeq.cominfo@milmeq.comDecember 2011/January 2012 37

MIA NEWSThe meat industry(and shippers)were definitely intown in SeptemberThe Hamburg Sud Cocktail Function at the RotoruaMuseum brought many meat industry headstogether over a beerMore meating upMore pictures from the recent Red MeatSector Conference held in Rotorua inSeptember.Geoff Bates (above) of IndustrialResearch Ltd.Shanil Gujarati and ReinhardWirtenberger of engineeringcompany Milmeq Ltd.38Food New Zealand

Red meat sector strategy stocktakeMIA NEWSWork to build on the recommendations of the Red Meat Sector Strategy (RMSS) is underway, as outlined in the recent release of the firstquarterly report of the Strategy Coordination Group (SCG). Tim Ritchie, Meat Industry Association chief executive since 2007, is a member of thegroup and talks to Food NZ about progress to date.The SCG was formed to promote, advise, monitor and report on the implementationof the RMSS – effectively to help ensure that the RMSS didnot just become another document sitting on shelves, Tim Ritchie says.The SCG’s September quarterly report showed that meat processorshave already initiated, through the MIA, a number of collaborativeprojects aimed at achieving the required ‘informed, aligned behaviourchange’ identified in the RMSS.The MIA initiatives discussed in the report cover three areas: meat scienceand processing collaboration; market research collaboration; andcompliance costs.Meat Research Fund establishedIn the area of meat science and processing collaboration, MIA and itsmembers have established the Meat Research Fund (MRF), a model forjointly managing collectively funded meat science projects that enablesgroups of like-minded companies to propose, design and commissionresearch on specific meat science problems or opportunities. This replacesthe former Meat Industry Research Institute (MIRINZ) Inc.Four MRF projects have already been established and commenced byresearch providers, with funding support from the Ministry of Scienceand Innovation. This first tranche of projects is concerned with improvingmeat quality, including tenderness, shelf life and meat colour.Ritchie explains that the MRF model builds upon the well-establishedOvine Automation Consortium, which is looking into robotic processing,and Ovis Management Ltd, tasked with minimising the incidenceof sheep measles in NZ.which identified areas where the SCG considers there are immediateopportunities to promote and facilitate further consideration of RMSSrecommendations.For red meat processors, items of interest on the SCG’s action list incoming months include the development of a number of discussionpapers for consideration by sector participants. According to Ritchie,these will explore issues such as alternative marketing approaches,historical price benchmarking, transparent pricing and leveraging thesector’s data and analytical capability;“The SCG will also be in communication with senior trade and agriculturalofficials to develop a proposal for a new market access engagementmechanism and will engage with stock and station agentsto explore the possibility of the development of a voluntary code ofpractice for stock agents.”The SCG’s next quarterly report will be issued at the end of December.The full September quarterly report is available on the MIA websitewww.mia.co.nz.SCG membersOther SCG members are: Katherine Rich, chief executive of the NewZealand Food and Grocery Council and former National MP; GraemeMilne, a professional director in the primary sector; Paul Stocks, deputydirector general – policy from the Ministry of Agriculture and Forestry;Bill Falconer, MIA chair; Mike Petersen, Beef + Lamb NZ chair; and ScottChampion, B+LNZ chief executive. The group is co-chaired by Bill Falconerand Mike Petersen.Collaborating on market researchThe second area of work – market research collaboration – involvesthe MIA Renderers Group developing, with the assistance of New ZealandTrade and Enterprise funding, a collaborative market researchproject for rendered products in emerging markets.“New Zealand exports rendered products worth around $300 millionannually, but currently relies heavily on a small number of marketsand applications, so the Renderers Group intends to investigate theopportunities for marketing rendered products into new applicationsin emerging markets,” he comments.Leveraging maximum value from costs of complianceThe third initiative relates to compliance costs. MIA and its membershave recently established with MAF a new strategic liaison group, theStrategic Directions Group (SDG), which aims to leverage maximumvalue from New Zealand’s regulatory regime and by minimising meatprocessing costs.Ritchie says the SDG will provide a governance forum for the industryto communicate its objectives and concerns to MAF, “ensuring that theroughly $80 million that the industry pays each year in direct governmentcharges delivers maximum value.”Other work to comeAs well as discussing these initiatives and other work underwaythrough B+LNZ, the report provides an overview of the actions thatthe SCG is undertaking in order to facilitate or promote implementationof the RMSS recommendations.This work is based on the outcome of the SCG’s stocktake exercise,Training supports andcareer OpportunitiesNZITO specialises in applied learningand development services in meat,dairy, and food processing. Ourspeciality in process operations,labs, boiler operations, transportand supply chain, and food safetytraining.NZITO delivers formal qualifications with subsidies. We alsoprovide lean manufacturing programs to companies to help boostproductivity, reduce waste, lower inventory, improve quality andstreamline communications within the workforce.NZITO supports career developments like gateway options toschools, plus apprenticeships for 16 to 21 year olds. We alsoworks with polytechnics and universities to deliver diploma anddegree options for advanced skillsneeds.People interested in should look atour website www.nzito.co.nz or callus for information.NZITO Box 488 Hamilton NZDecember 2011/January 2012 39

UNDERGRADUATE WRITINGInnovating for increased satiety –developments in the potential role ofhydrocolloidsDanielle Clapperton, Student, University of OtagoThis article was awarded third prize in the NZIFST Undergraduate Writing Competition 2011. The annual competition is open toundergraduate food science and food technology students who are invited to write on any technical subject or latest development in thefood science and technology field that may be important to the consumer.IntroductionConsumer expectations of food products are changing from just therequirement to act as a good source of nutrition with acceptable sensoryappeal, to foods that also contribute to health and well-being. Thisacquired role of helping to combat major health based issues suchas obesity, cardiovascular disease and Type II diabetes is now forcingthe food industry to investigate new and innovative ways of producingfoods with improved functionalities, such as increased satiety 4 .Market research has shown satiety, or fullness, can be considered tobe the next big thing in weight management. If a food product has theability to provide satiety, it will enable consumers to feel content andmake them more likely to succeed in weight loss 6 . With over 1.5 billionadults who are obese worldwide in 2008 (World Health Organisation2011) it can be seen there is real market potential for satiety-inducingfoods and beverages.The texture and microstructure of food has been shown to have a significantinfluence on the sensation of satiety, and it is believed that aslower breakdown of a food in the gastrointestinal (GI) tract can leadto a higher sensation of satiety 5 .The role of hydrocolloids in this has been researched for over 30 years 6however recent developments in techniques to study their effect onsatiety and digestion and increased knowledge and research hasopened possible new pathways for product development.What are hydrocolloids?The term hydrocolloid encompasses a great number of polysaccharidesderived from plant, seaweed and microbial sources. It alsoextends to gums extracted from plant exudates, and modified biopolymersformed from the chemical or enzymatic treatment of starch orcellulose. These food hydrocolloids are high molecular weight, hydrophilicbiopolymers. Hydrocolloids are already employed to controlthe microstructure, texture, flavour and shelf-life of food products, asfunctional ingredients, while still allowing the production of acceptableproducts³.How do hydrocolloids work toincrease satiety?In the human digestive system, the main function of the GI tract is toabsorb nutrients, through mechanical and chemical (enzymatic) breakdown of ingested food¹. This digestive breakdown is regulated by anumber of feedback mechanisms, including hormonal signals suchas ghrelin, a peptide hormone that informs the brain it is time to eatagain, cholecystokinin (CCK), a plasma peptide which regulates gastricemptying and also by physical signals such as stretch receptors. Whena dense hydrocolloid is consumed, ghrelin and CCK are released atmuch greater levels, and gastric stretch mechanisms are activated fora longer period than when a meal high in glucose or fat is consumed.The ability to prolong these mechanisms without an increase in energyconsumption has been the concept behind years of hydrocolloid andsatiety research 6 .’Gel Raft’ theoryThe formation of a theory of ‘gel rafts’ that float atop the stomachchyme and which interfere with feedback mechanisms, thus informingthe brain of an extended feeling of fullness, have been recentlyinvestigated. This research was completed with the use of alginates,charged hydrocolloids that contribute to the structural form of brownalgae (seaweed). Alginate has the ability to gel in the presence of multivalentcations (ionic gelation) and also when the pH of a system isbelow 3.5 (acid gelation). During the digestive process, alginate raftsare formed by the action of gastric acid upon the soluble alginate toform an insoluble gel. This is the result of the alginate matrix hydratingon contact with gastric fluid leading to swelling of the polymer to forma viscous ‘gel layer’².Alginate preparations have now also been shown to modulate appetiteand energy intake via these alginate gels with the ability to slow gastricemptying, stimulate gastric stretch and reduce intestinal nutrientabsorption. Clinical studies into the effect on fullness and hunger, postalginate consumption, using a 1.5g pre-load of alginate in the form of40Food New Zealand

UNDERGRADUATE WRITINGMRI techniques 5 which investigated food behaviour in the stomach.This technique enabled visualisation of a gel meal (alginate) to determinefactors such as gastric volumes, and emptying rates. They alsoconfirmed the observation that ingesting gel forming liquids does prolonga person’s satiety.Possible applications andhurdlesWith appropriate alginate formulation, functionally enhanced breakfastbars, milk drinks and other beverages could be the future of weightloss management, and are an important area for future food productdevelopment². Alginate, however, is not the only charged hydrocolloidand others such as low methoxy pectin, carrageenan and gellan gumsalso have a future potential as an application, given more research.The future trend of formulating products that provide satiety or hungersuppression must be balanced with detrimental effects, as the levels ofhydrocolloids required to induce satiety and functional effects such as‘gel-rafts’ are much greater than required for the stabilisation of foodproducts. As a result of this, mouthfeel and sensory consequencesmust be taken into consideration 6 .a developed satiety beverage, showed consumption of the beveragedid not reduce the amount of food consumed, but it did significantlyreduce the onset of hunger post the meal and reduced the desire theconsume food between meals. A daily dose over seven days showedthe satiety beverage had a significant effect on the daily energy intake,with a 7% or 135 kcal reduction in energy intake, which is a clinicallysignificant decrease².This research is further backed with in-vivo studies using non-invasiveConclusionThe ability to formulate foods with improved functionality, such as theinduction of satiety though the inhibition of gastric transit time andstretch, has great potential in terms of the development of functionalfoods. Recent theories such as with the formulation of ‘gel-rafts’ duringdigestion, show the potential to be helpful in controlling satiety andhelping to curb the escalation of obesity and other diet-related issues.This application however, requires the maintenance of the eating experiencethat consumers already expect, which could be a hindrance inthe instigation of such research and knowledge onto the commercialscale, despite the market appeal.References1. Brownlee IA. 2011. The physiological roles of dietary fibre. FoodHydrocolloids 25(2):238-250.2. Dettmar PW, Strugala V & Craig Richardson J. 2011. The key rolealginates play in health. Food Hydrocolloids 25(2):263-266.3. Dickinson E. 2003. Hydrocolloids at interfaces and the influence onthe properties of dispersed systems. Food Hydrocolloids 17(1):25-39.4. Hoad C, Rayment P, Risse V, Cox E, Ciampi E, Pregent S, MarcianiL, Butler M, Spiller R & Gowland P. 2011. Encapsulation of lipid byalginate beads reduces bio-accessibility: An in vivo C-13 breath testand MRI study. Food Hydrocolloids 25(5):1190-1200.5. Norton IT, Frith WJ & Ablett S. 2006. Fluid gels, mixed fluid gels andsatiety. Food Hydrocolloids 20(2-3):229-239.6. Paeschke TM & Aimutis WR. 2011. Formulating for Satiety withHydrocolloids. Food Technology 65(3):24-+.7. World Health Organisation. 2011. Obesity and overweight.Accessed: April 11, 2011 from http://www.who.int/mediacentre/factsheets/fs311/en/December 2011/January 2012 41

EVENTSAustralasian Coursesand ConferencesNZIFST Conference 2012February 8-9, 2012NZ OZ Sensory and Consumer Science Symposiumvronjones@yahoo.com or rebecca.shingleton@fonterra.comMarch 7-9, 2012Food structures, digestion & healthRiddet Institute, Palmerston North, New Zealandwww.riddet.ac.nzMarch 19, 2012Health benefits of polyphenol-rich foods and beverages:latest scienceAdelaide, South Australiawww.ilsi.orgMarch 26-30, 2012Biotech Fruit 2012 - The second International Symposium onBiotechnology of Fruit SpeciesNelson, New Zealandwww.biotechfruit2012.comApril 26-May 3, 2012Tasting AustraliaAdelaide, South Australiawww.tasting-australia.com.auMay 25-27, 2012The Food ShowWellington, New Zealandwww.foodshow.co.nzJune 26-28 2012Let’s Talk, NZIFST ConferenceHamilton, New Zealandwww.nzifst.org.nzJuly 15-18, 201245th Annual AIFST Convention. Reaping the RewardsAdelaide, SA, Australiawww.aifst.com.auSeptember 5-8, 201216th International Congress of DieteticsSydney, NSW, Australiawww.icd2012.comSeptember 25-27, 2012Foodtech Packtech 2012Auckland, New Zealandwww.foodtechpacktech.co.nzHAMILTON, 26-28 June 2012Call for papers:NZIFST invites the submission of papers for oral presentation oras a poster at their 2012 Annual Conference.For more information contact Conrad Perera (academicpapers@nzifst.org.nz) or forward your abstract, (max 200 words) by emailto academicpapers@nzifst.org.nz to arrive no later than 28thFebruary 2012.New Zealand & AustraliaSensory and ConsumerScience SymposiumFebruary 8 – 9, 2012Jacobs Creek Visitor Centre, Barossa ValleySouth AustraliaDay 1 – One-day workshop - The World of FlavourRun by Jeannine Delwiche from PepsiCo Global Long TermResearch (USA). This session will be targeted towards thosesensory professionals who work in commercial and research environments.In this workshop we will examine how factors suchas tactile, thermal, visual, etc. interact to create a flavour experienceand how they can be manipulated in foods to change flavourperception.Day 2, AM – Sensory Research PresentationsIf you are interested in doing a 20 minute talk on some of yoursensory and consumer research, email an abstract of your talk toVeronika Jones: vronjones@yahoo.comDay 2, PM – Workshop - Social MediaWe will start off with a general introduction into Social Media, followedby a presentation on the usage and perspectives of SocialMedia marketing by Ontario wineries. The next presentation illustrateshow Community Research can be applied strategically toincrease consumer focus of an R&D department, illustrated by Unilever.Discussion will follow on practical examples, tips and tricks,and sharing experiences and thoughts of Social Media with others.Abstracts must be received by Friday 18th November, 2011.Registration: For more information or to register contact VeronikaJones at vronjones@yahoo.com or Rebecca Shingleton at rebecca.shingleton@fonterra.com42Food New Zealand

Don’t missthe NZIFST 2012ConferenceClaudelands Event Centre HamiltonDon’t miss this one !www.nzifst.org.nz44Food New Zealand