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

July 2007NZ’s Authority on Food Technology, Research and ManufacturingFeatured in this issue:NZIFST Conference – images, awards, commentDevelopments in plastic packagingJ C Andrews award: Address by Ray WingerThe official Journal of The New zealand institute of food science and technology inc.

EDITORIALSFrom the EditorThe NZIFST Conference is over for another year withsignificant presentations looking at the challenges ahead forour industry. Andrew Ferrier, CEO of Fonterra and openingkeynote speaker took a hard look at the threats and opportunitieswe face protecting and growing our offshore markets:the growth of pastoral farming in Latin and South Americancountries and in China will be significant here.Other speakers; Dr Geoffrey Savage of Crop & Food ina plenary and Professor Ray Winger in his J C Andrews address;highlighted the risks of using foods (and their extracts)as drugs or supplements – it is vital that we as manufacturingprofessionals, the ‘health’ industry and researchers lookat whole diets, rather than at micronutrients with ‘magical’powers. Both speakers cited examples when ‘obvious’ micronutrientswere not the truly active component.Socially the gathering was also very successful. The WellingtonTown Hall has character and its spaces conferred anintimacy that purpose-built venues lack. Early feedback fromexhibitors was positive.We have published Ray Winger’s address in this issueand as usual the J C Andrews recipient has dug out someinteresting photographs and produced a thoughtful and inspiringpaper.Our travellers talecomes from HortResearch’sKarl Crawford who wasinvited to the VitafoodsInternational Conferenceand Part II of the report onthe William Davidson 125conference appears in theMeat News section.You will find photographsfrom the NZIFSTConference in a couple ofAnne Scottplaces in this issue. We havemontaged exhibition and people images ‘at the back’ andprinted photographs of awards ‘up front’.The NZIFST AGM saw a changing of the guard in our executive,full details in the NZIFST section but the first changeis on this page. Our new President is David Munro whosefirst contribution is below.Anne Scott, Managing EditorFrom the PresidentMy greetings to all Members and Fellows as your new President.Why have I taken on this role? Because I’m passionateabout food science, technology and engineering, and haveenjoyed the challenges, excitement and rewards that a careerin the food industry brings. It’s really satisfying to see youngpeople with the same passion and to help them develop inthe Profession. And that’s really what NZIFST is all about –helping people develop and grow.I’d like to say a huge ‘thank you’ to our outgoing President,Sally Hasell. Much has been achieved under her leadershipover the past two years. It’s great to see the increasedlevel of enthusiasm and activity in most of our branches. Wehave better external relationships, both internationally andwithin New Zealand. Our website and ‘nibbles’ have greatlyincreased communication with our members. Our careersprogramme is buzzing – and a whole host of governance,administration and procedural matters have been improved.What then are the challenges facing NZIFST over the nexttwo years? Like other professional organisations, we haveto move from being a ‘collegial’ type of operation, wheremembers’ time was freelyavailable, to a more commercialapproach. We existto deliver services to ourmembers and to the Professionin the most effectivemanner. If we fail todo this, we simply won’tsurvive. We are in reasonablehealth at present, butwe must invest our resourceswisely to ensurethat we continue to prosperand grow.David MunroOn behalf of all members,I’d like to extend a warm welcome to the new Executiveand Council. I believe we have a really strong team to lead usas we face the challenges ahead.David Munro, President, NZIFSTFood New Zealand

ContactsNew Zealand Institute of FoodScience & Technology (Inc.)Rosemary Hancock, Executive ManagerPO Box 8031, Palmerston North,New ZealandPhone: 021 217 8298 or 06 356 1686Fax: 06 356 1687Email: rosemary@nzifst.org.nzWebsite: www.nzifst.org.nzNZ’s Authority on Food Technology, Research and ManufacturingJuly 2007 | Volume 7, No. 3 ISSN 1175 – 4621Meat Industry Association ofNew ZealandCaryll Shailer, Chief ExecutivePO Box 345, WellingtonPhone: 04 473 6465Fax: 04 473 1731Email: caryll.shailer@mia.co.nzNew Zealand PorkIndustry BoardSam McIvorChief Executive OfficerNew Zealand Pork Industry BoardDDI: 64 4 917 4754Fax: 64 4 385 8522Mob: 029 438 8222Next editorial and advertisingdeadline: 14th July 2007Features for August issue:Overview: Functional foods – ingredients,marketing of functional foodsKeynote address from NZIFST Conference– Andrew Ferrier, CEO, FonterraMicrobiology – a review of biocontrolmethods for foodborne pathogensCover Image of Wellington Town Hallfrom Positively Wellington Tourism2 Editorials4 In-brief8 Overview: Developments in plastic packaging12 NZIFST Conference news and images14 Nutrition: Food in schools – time for a change?Julie Dick16 J C Andrews Award address: Challenges facing NZ foodtechnologists in the 21st CenturyProfessor Ray Winger26 Entrepreneur: Allen Peters of Nice & NaturalAnne Scott29 NZIFST Awards photosKay McMath32 NZIFST reports37 NZIFST Careers; Mentoring helps direct career choicesNick Maitland38 Pork Industry Board: Innovation in the Pork Industry Part II,Shankar Cumarasamy39 MIA News and reportsAli Spencer and Siobhan Ryan42 William Davidson 125 ConferenceAli Spencer45 Travellers Tale, Karl Crawford at Vitafoods International47 Book ReviewsLaurie Melton and Janet Weber48 Conference pictures50 Events & Conference DiaryCompiled by David EverettPeppermint Press5 Rupi Court, Mt WellingtonP O Box 11 530, Ellerslie, Auckland 1542New ZealandPhone/Fax 64 9 527 8449www.peppermintpress.co.nzCopyright © 2007 Peppermint PressNo part of this publication may be reproduced orcopied in any form by any means (graphic, electronic,or mechanical, including photocopying, recording,taping information retrieval systems, or otherwise)without the written permission of Peppermint Press.The views expressed in this journal are those of thewriters and do not necessarily represent the view ofthe Publisher, the Scientific Review Board, NZIFST,MIA or NZ Pork Industry Board.Publisher and Managing EditorAnne Scott, Peppermint Press Limited – anne@peppermintpress.co.nzDirector and WriterDave Pooch, Peppermint Press Limited– dave@peppermintpress.co.nzAdvertisingMike and Sally Dimond– sales@peppermintpress.co.nz, 09 444 1836LayoutPix Design, foodnz@pixdesign.co.nzRegular ContributorsLaurence Eyres, Alison Spencer, Siobhan Ryan,Laurie Melton, Owen McCarthy, David Munro,Dave Pooch, Lynley Drummond, David Everett,Shankar Cumarasamy, Jenny DeeChairman Scientific Review BoardDr Owen McCarthy – O.McCarthy@massey.ac.nzPublished by Peppermint Press LimitedPrinted by MH PrintNotice to ContributorsWhen submitting editorial for Food NewZealand please observe the following,Editorial to be submitted as plain text files,NO FORMATTING please. Images should besent as high resolution .jpg or .tiff files. Donot embed images in word documents, sendseparate files. Any images smaller than 500kb may not be printed as the clarity of the printmay be compromised.AdvertisersMaterial specification sheet and rate card onwebsite, www.peppermintpress.co.nz.Endorsed by the Meat Industry Association of New Zealand & The Pork Industry BoardJuly 2007

In-BriefIn-briefThe Earle Travel Fellowship inTechnologyJohn Rutland, MNZIFST, has beenawarded the Earle Travel Fellowshipfor 2007. John is technical accountmanager, dairy, food and beveragecustomers for Orica Chemnet, whoare suppliers of process cleaning technologies,food ingredients, waterCare,and a variety of industrial chemicals.He advises clients on solutions andtroubleshoots problems in the plant,particularly safety, health and environmentalissues.John has degrees in chemistryand in chemical and process engineering. Before moving tohis present position he worked in Heineken/DB Breweries fora number of years. He has a Diploma of Brewing from theInstitute of Brewing and Distilling (UK), and is continuing hisinterest in brewing by helping Richard Archer, IFNHH, MasseyUniversity, to build a pilot plant brewery for teaching andresearch.John will use his fellowship to fund a two-week brewingstudy tour, mostly in Germany, Belgium and Czechoslovakia;with the World Brewing Academy of Chicago, and will visitsome of Europe’s largest breweries, brewing-industry suppliersand brewing research organisations. He plans to increasehis knowledge and understanding of the brewery technology(equipment and suppliers) emanating from Europe. He alsohopes to visit the Brewing Research Institute and other brewingorganisations in BritainCongratulations KylieHawkins Watts creates newresourceHawkins Watts Ltd, a leading New Zealand based ingredientsupplier has launched their new website,www.hawkinswatts.com. The website includes extensiveproduct and application information, as well as formulationsand technical data.“We have focused on providing information for foodtechnologists” said Paul Harrison, technical director atHawkins Watts, “Information on ingredient functionality,properties, formulation advice, and a host of other datais now readily accessible on our website”“We have included many useful tools such as currency,metric and temperature converters, a gum selector andseveral useful reference documents. Much of the informationis from our own resources, backed up with dataprovided by our supply partners ” he said. “We will alsobe adding recipes and product application sheets to ensurethe website is continually updated”.The website has been under development for 12 monthsand Hawkins Watts have worked closely with the designerto ensure it is easy for technologists to navigateand extract the required data.National Starch Sales Manager Rachael Craven awardsOtago University Postgraduate Student Kylie Phillips the‘National Starch Food Innovation Award ‘for excellence in thepreparation of a poster presentation for the NZIFST AnnualConference, June 2007. Kylie received sponsorship to attendthe Conference in Wellington.Boost for probiotics developmentEnCoate, the 50/50 owned AgResearch and Ballance Agri-Nutrients Joint Venture Company, today announced it is closeto signing a multi-million dollar deal that will see an injectionof venture capital money to finance the development of a revolutionaryline of probiotic formulations that will enhance foodproducts.Food New Zealand

TMOnce the agreement is signed EnCoate will receive $6.3 millionin investment from one of Australasia’s biggest life sciencesventure capital funds.Because probiotics must be refrigerated, current technologylimits their application to yoghurt and other chilled milkproducts.EnCoate’s goal is to extend the shelf-life of probiotics to twoyears at room temperature and humidity with special formulations.EnCoate has developed a technology that can stabilisethese microbes so they can be used to enhance foods such asbreakfast cereals, infant milk-powders and dog-biscuits.Bridgit Hawkins, acting EnCoate CEO, says this opens a potentiallyhuge global market for probiotic ingredients.The technology was developed by a team of scientists atAgResearch’s Lincoln campus near Christchurch and led by DrTrevor Jackson of the Crown Research Institute’s Biocontrol,Biosecurity & Bioprocessing Section.Success at Superior TasteAward 2007 in BrusselsIn-BriefLaunch of export academyNew Zealand’s Export Year was given a major boost todaywith the announcement of the country’s first export educationand research academy. Two Hawke’s Bay businessmen, MurrayPainter and Mark Carrington, have launched the initiative becauseof a desperate need for export qualified students.“We have been involved in exporting for many years andwe talk to many exporters. One of the major issues they face isrecruiting people with export knowledge,” Mr Painter said.The Academy is expected to open in 2008 with a first intakeof 18 students for semester one with 25 students by the end of2008 with planned growth to 175 fulltime students by 2010. Itwill employ seven fulltime staff in 2008, growing to 10 by 2009.Funding will be sourced from student fees, government fundingand business scholarships and cadetships.Mr Painter says export education is vital to the future successof the New Zealand economy.“There are businesses throughout New Zealand that desperatelyneed employees educated in all areas of export. It’s notjust about having a great product to export but knowing howto get it profitably to market. “We are a small country with atiny domestic market and we only prosper with a strong exportsector,” he said.Congratulations to the following companies that havebeen granted Superior Taste AwardsEssential Cuisine Ltd for ‘Pisto sauce’.KYH for ‘42 Below Vodka’, ‘420 Natural Artesian Water’,‘420 Sparkling Artesian Water’, ‘Seven Tiki White Rum’and ‘Tahiti Dark Rum’.NZ Innovative Foods Ltd for ‘Bite Me Mango ChilliSalsa’Prenzel Distilling Company Ltd for ‘Blenheim Bay Gin’,‘Butterscotch Cream’, ‘Ma Prenzel Avocado Vinaigrette’and ‘Manuka Smoked Flaky Salt’The International Taste & Quality Institute (iTQi): is theleading independent Chef- and Sommelier- based organizationdedicated to judging, honouring and promotingsuperior tasting food and drink.Are you tired of spending half your day creating Specications orLabel Design Briefs when you could be doing more important tasks?Label Live TM is a software product that automatically creates Label Information reports using “live” datayou enter only once. The data is entered into a Sage PFW ERP food manufacturing database and then owsthrough to reports with a format you can easily customise. Outputs include:• Ingredient listings with % characterising and compound descriptions• Nutrition Information Panels (that can account for moisture loss)• Presence of substances requiring declarations on labels, e.g. allergens• GM & Irradiation Status and a range of notes including claims and marketing textTo book an on-site demonstration phone + 64 9 373 4566 or email info@elgenio.co.nzElgenio Ltd is a joint venture between&Formula Systems LtdJuly 2007

In-BriefThe following ‘briefs’ didn’t make it into thePlant hygiene feature last issueFlowfresh flooring system offersprotection against bacteriaFlowfresh was installed in the main milk processing areas, providingan anti-microbial, slip resistant and highly durable floor.“Thanks to the seamless installation process, the new flooringwas installed without having to remove the existing damagedtiled floor, saving valuable time during the winter shutdown,”says Barry McGee of Flowcrete New Zealand.Flowfresh exhibits superior thermal shock distortion properties,which enables live steam cleaning to be carried out. Theseproperties also mean that Flowfresh is suitable for use in chilleror freezer rooms.Flowcrete has launched the next generation of performanceanti-microbial flooring with its new, seamless Flowfresh polyurethanerange. The Flowfresh range is specifically designed forapplication in food and drinks processing, dairies, healthcare facilitiesand anywhere where hygiene is the top priority. It worksby harnessing the natural power of silver.Flowcrete recently joined forces with chemicals and performancematerials company Perstorp Chemicals AB, whichmanufactures ‘Polygiene’ compound for its state-of-the-artFlowfresh seamless flooring systems. An additive in Polygieneemits silver ions, which continuously migrate to the surfacewhere they effectively suppress microbial growth. The additiveprovides total protection 24 hours a day 7 days a week,remaining active throughout the lifetime of the flooring system.The anti-microbial is effective against a range of bacteria includingE.Coli, Staphyloccoccus Aureus, MRSA, Salmonella Typhi,Streptococcus Pyogenes and SARS. It also inhibits the growth ofmould, fungi and mildew and protects against the propagationof superbugs.“Polygiene should not be seen as a substitute for cleaningbut as a second line of defence for regular hygiene practices,”says Sean Tinsley, Regional Manager, Flowcrete Australia.At Fonterra’s Hautapu and Te Rapa dairy facilities, in thefirst application of its kind in the New Zealand dairy industry,Browns BrushWe are all aware of the risks associated with thetransfer of bio matter on boots throughout the food industry.A boot-wash device is a simple and cost effectiveway of managing this risk. Boot washing devices havehistorically been either highly automated or as basic asa tray of sanitising solution, however, some level of frictionis required to dislodge or remove debris.Boot washers can comprise different types of brushes,both rotary and fixed, the bristle action is determinedby the length of the monofilament, either scrubbing orbrushing or both, and working in conjunction with pressure-sprayjets.A boot wash device from Browns Brush, such as a‘Bio Risk Gate’ permits channelling the flow of personnelthrough critical control points and provides for aneasy to manage model, especially when personnel arerequired to leave and enter these higher risk areas withoutremoving their boots.Diluted solutions incorporating quaternary ammoniumcompound, sodium metasilicate, glycol ether andsodium hydroxide work well with brushes and spray/sprinkler units for this application and are readily availablefrom key suppliers of chemicals and sanitisers.As an added management tool the brushes in aBrowns Brush Bio-Risk Gate, can be scheduled for eitherweekly or monthly cleaning and/or programmedreplacement by having a spare set of Brushes in inventory, ensuring the continued operation of the Boot washdevice is ensured.Food New Zealand

IBC air drive mixers from AuroraMixquip has developed an air-drive mixer for blending inpallet tanks. The new light weight mixer has up to four foldingpropellers providing a vigorous mixing action in all fluids up to3000cPs viscosity. With all stainless steel wetted parts, the newpallet tank mixer has been successfully trialled in pharmaceutical,beverage, chemical, food and agricultural applications. Themixing intensity is infinitely variable by adjusting the integratedair valve.Mixquip have been manufacturing mixers and agitators for29 years for Australian industry, and are represented in NewZealand by Aurora AgenciesGS1 NZ conference,August 2007This year’s “Connecting the Dots” event will focus on newdevelopments in the technology and practice of supply chainmanagement.The event will be opened by Health Minister, Pete Hodgson,with an address on moves to introduce automatic data captureand retrieval for improved patient safety in the New Zealandhealthcare system. Other speakers will also discuss the applicationof bar coding and other technologies in the healthcaresupply chain, from pharmaceutical and medical supplies manufacturersto the patient bedside.Radio frequency identification (RFID) will be another centralfocus of this year’s “Connecting the Dots”, with internationalleaders in this area presenting on the recent launch of EPC-IS,a global standard for secure exchange of data between multipleparties in RFID-enabled supply chains. In terms of industry significance,the EPC-IS standard, or Electronic Product Code InformationServices, is considered by many to have much moreof a transformational impact on the industry than the [2004]release of the UHF Gen2 Passive RFID standard, as it allows forthe rapid expansion of visibility among trading partners on thestatus and movement of goods, services and assets worldwide.In New Zealand, the grocery sector has long been at theforefront of consumer goods supply chain management – and“Connecting the Dots” will provide further insights on developmentsof importance to grocery. These include data synchronisationtechnology and practice, including the developmentof international data networks. Professor Alan Stenger, Chairof Logistics and Supply Chain Management at the Universityof Auckland Business School, will be among the speakers. Theconference will include several case studies on the applicationof supply chain technologies here.The conference will be held at Auckland’s Waipuna Hoteland Conference Centre, on 21 and 22 August. For GS1,this is another key step in its drive to promote awareness andtake-up in New Zealand of global standards for identificationof goods, services and assets and in information systems thatmake supply chain management more efficient and valuablefor all participants. For more information and registration, visitwww.gs1nz.org.In-BriefJuly 2007

Plastic PackagingWhat’s new in plasticpackaging?We’ve come a long way from polythene bags – all the way to retortable films which can replacemetal cans. We are seeing improved technology for managing pack integrity and research intoways of maintaining and monitoring product freshness – following is a small sample of the latest inplastic packaging technologyCryovacSealed Air Corporation is a leading global manufacturer of awide range of specialty food and protective packaging materialsand systems. Cryovac is a registered trademark of Sealed Air.Cryovac shelf-stable technology offers a flexible pouchalternative to metal cans.Developed from Cryovac VerticalPouch Packaging (VPP)technology, Flavour Markpouches provide processorsand food service operatorswith numerous advantagesover metal cans, says KayeSpence, Cryovac’s VPP MarketingManager for Australasia.These include:ooooobetter, more consistent flavour and texturelower material costs, more efficient storagesafer handlingmore efficient labourlower waste disposal costsThe pouches are made with a high-performance, multi-layer,co-extruded film and aimed at products that require retortingafter packaging to achieve self-stability. “The film also provideshigh-integrity seals to survive the rigors of rough handling duringdistribution,” Kaye.The pouches can hold anywhere from .5 to 10 litres.Cost savings over cans are evident. One roll of CryovacFlavour Mark film can form enough pouches to package theequivalent of 1,600 standard 3.7 litre cans and occupies up to 88times less storage space compared to empty cans. Also, emptypouches occupy significantly less space in waste streams andweigh ten times less than a standard empty can.HuhtamakiThe importance of standing out in a crowd is never moreobvious than in a supermarket. The consumer is faced with asea of products; all trying to tell the consumer “pick me”. As aresult of this, packaging manufacturers are working with theircustomers to develop and introduce products that have evengreater shelf presence.“At Huhtamaki Henderson Ltd, we constantly work with ourglobal network to bring Europe’s latest packaging trends andformats to New Zealand’s manufacturers,” says Bob Yandell.“Ideas and technologies move back and forth, in particular thedecorating process known as ‘In Mould Labelling’ (IML) whichintegrates photographic imagery with the packaging form.”An example of how Huhtamaki Henderson Ltd has harnessedknowledge from the global network has been the introductionof the Turkish Kitchen ‘Flavour it’ packaging. A unique‘user-friendly’ and ‘table-ready’ shape, coupled with the highlydecorative in mould label, has been introduced and has nowbecome a very successful product for both Turkish Kitchen andthe retailer alike.“When we work on new designs, both environmental andlogistical requirements are considered,” continues Bob. “Asmembers of the NZ Packaging Accord we guide our customersthrough the alternatives, doing everything we can to achievethe national objective of reducing waste.John Morris ScientificLeak Detection for Modified Atmosphere PackagingFood quality and storage lifedepend on hermetically sealedpacking.The Adixen Sensistor’s LeakDetector H2000, from JohnMorris Scientific, is a uniqueinstrument for industrial leakdetection and tightness control.This highly sensitive unit allowsyou to find leaks in food packagingas small as 5 x 10 -7 mbar x l/s, comparable to leaks 1000times smaller than detectable with traditional soapy water, pressuredecay or bubble tests.The inherent characteristics of hydrogen enable fast, preciseand safe leak location and qualification. Hydrogen leakdetection is done with an extremely safe 5% Hydrogen in 95%Nitrogen gas mix. “Because Hydrogen is quickly transported tothe leaks and dissipates much faster than other gases it allowsfor much quicker testing and re-testing than other gases,” saysFood New Zealand

Tobias Schappeler of John Morris Scientific. “Hydrogen is alsoa renewable gas, environmentally sound, certified as food additive(E949) and much cheaper than other gases, for example,Helium.”The Adixen Sensistor H2000 is small, robust and suitablefor leak detection in tough factory environments. Leaks in wetobjects can be detected when the probe is equipped with aprotective cover. Background interference is minimised by thedynamic background compensation, with a useful auto-zerofunction.The H2000 is based on modern microelectronics andbecause there is no expensive vacuum pump technologyinvolved in the detection process the H2000 is virtuallymaintenance free.Lesnie’sWith the backing of their new owners, Bunzl, Lesnie’s willsoon be marketing the extensive Unipac range of plastic packagingsolutions to the meat and food industry. Lesnie’s havebeen appointed distributors of Unipac products in Australia,New Zealand and the Pacific.With its head office in San Paulo, Brazil, Unipac is an internationalsupplier of wholesale and retail plastic packagingsolutions. It is a major player the South American market andhas distribution centres in the USA and Belgium.The Unipac distributorship through Lesnie’s is part of Bunzl’sglobal strategy to position itself as a major supplier of disposablesto the food industry. Bunzl is a global outsourcing andvalue-adding group.Unipac is committed to the retail-ready concept. Its packscombine performance with clean striking looks and state-ofthe-artflexographic printingto give excellent retail presentationalong with shelf-lifeand durability.The introduction of theUnipac range is a major commitmentby Lesnie’s. “TheUnipac approach is to ‘install’the products and processesVacuum packed lamb loins with our customers,” explainsMark Beecham, national businessdevelopment manager, who runs Lesnie’s packaging division.“In many instances we can adapt existing equipment andproduction lines to achieve the desired packaging outcomes.”Mark Beecham has been in the meat industry all his workinglife, working at Aus-meat and major packaging companies.He has travelled extensively in the USA, Europe, South Americaand Asia studying fresh food packaging.The Unipac range is a comprehensive offering of attractiveand versatile retail-ready pack options for boning rooms andwholesalers. Independent retailers can use Unipac productsto upgrade the performance and presentation of their vacuumpack products. Unipac systems can be used for fresh and processedmeats, smallgoods, dairy and seafoods.Lesnie’s has trained and appointed packaging staff in NewZealand and Australia and a team of packaging specialists inhead office. “Our packaging specialists all have meat industryexperience. This empathy with our customers coupled withtheir packaging training and knowledge delivers great all-roundservice,” Mr Beecham said.The Lesnie’s existing distribution network has warehousesin New Zealand and Australia that can hold stock and deliver inshort turnaround times.Plastic PackagingEasy Packaging Solutions with Dualpak & OliverSelect your packaging:Single or multi compartment.Most trays are custom printable.Designed for use in microwaves, conventional ovens and freezers.Environmentally friendly.Many sizes and shapes available.Choose your machinery:Different solutions for different packing environments.Small manual machines for short production runs.Robust bench-top models for medium use environments.Fully automated, conveyorised machines for high volume output.4 meals per minute to 34 meals per minute.Seal your product:Let us help you with the right film selection.Unprinted, random print or registered print designs, dependingon your machine choice.Anti-fog, peelable or non peelable film options.Ask us for more information:Please request specific machinery and tray data from Confoil,we can recommend a packaging solution, tailored to yourrequirements.Confoil Pty Ltd3 Piermark DriveAlbany, Auckland NZWeb: www.confoil.co.nzPh: +64 9415 4580Fax: +64 9 415 4510Email: info@confoil.co.nzThe packaging perfectionistsJuly 2007

Plastic PackagingSmarter labels forsmart packagingFood producers and manufacturers are getting ever more sophisticated in their packaging asthey pursue lower costs and quality advantages for their products. Packaging specialists at Ensis,an unincorporated joint venture of CSIRO FFP Pty Ltd and Scion Australia Limited, are helping thisprocess by developing packaging devices that have a mind of their ownEnsis scientist, Dr Noel Clark saysresearchers are exploring the useof polymers capable of conductingsmall electrical currents.“Conductive polymers offerbuilding blocks for a range of newsmart packaging devices. They havethe great advantage of being lightweightand printable, and on aweight basis they are economical touse compared with the metals normallyused as electrical conductors,”he explains.Within the Smartprint CRC, Ensishas been successful in printing aconducting polymer onto paper andplastics using inkjet technology. Thisis an important breakthrough on thepathway to low cost ‘flexible electronics’on packaging substrates.Signalling devices can take a number of different forms andprovide a range of specific functions. Clark cites one exampleof a device that can change colour when the temperature risesabove a certain threshold. This indicates when the quality of thefood product may have been compromised in storage.As a chemist formerly in the frozen food industry, he saysEnlarged photograph of a printed devicethis type of technology is invaluablefor certain products. Ice-cream, forinstance, can melt due to improperstorage and then be refrozen in alater stage of the logistics chain,a process called ‘heat shock’. Theretailer may not realise there is aproblem until the customer gets theproduct home and discovers that itis icy and unpalatable.Packaging devices can be usefulin many different situations. WithinEnsis, the focus is on electro-chromicindicators for smart packaging,which have a range of commercialapplications, from sensor and logisticstracking, through to marketingand advertising. Clark says thatconductive polymers represent anarea of massive expansion, and they may be the foundationof the next generation of computing devices, based on printedorganic microprocessors.“Before this technology is widely adopted, it requires thedevelopment of low-cost application methods.” Conductivepolymers are insoluble and do not melt when heated, sothey are difficult to apply in an industrial situation. In the new10Food New Zealand

Plastic PackagingMonash University PhD student, Priya Subramanian, with our Dimatix Materials Printer, which is capable of printing a muchwider range of materials than conventional desktop printersprinting process, an oxidant is first applied to the substrate,producing a pattern on which the polymer forms.“Oxidants are often acidic and can’t be applied using standardink-jet printers, so we are working on means to modifythe components to make them suitable to existing applicationprocesses.”This newly devised method of printing conductive polymersusing ink-jet technology could provide a major cost advantageand represents another step towards the development of smartpackaging products. This research has been sponsored by CRCSmartPrint, and conducted by its partners Ensis Papro, the Universityof Wollongong and Monash University.on the #10 can.It’s a brand new day for better quality, texture and flavour in shelfstable food. Because no can has the capability to perform like®revolutionary Cryovac Flavour Mark pouches. For starters,food endures less heat abuse during the retort process in ourpouches because their low profile enables the food toheat throughout faster. And when it comes to freshflavour, quality and consistency, #10 cans simplycan’t rise to the occasion like Flavour Mark shelfstable pouches.Flavour Mark pouches are the latest addition toour remarkable flexible pouch portfolio that can handlefrozen, refrigerated and now shelf stable foods.And all of our pouches outshine #10 cans in easeof use and safety. Pouches are easier to open andhave no dangerous jagged edges. Product canalso be easily identified and even re-heated right inthe easy to open pouch. No matter how you look at it, the®reasons to switch to Cryovac Flavour Mark pouches are asclear as night and day.+64 274 912 945 www.sealedair.com kaye.spence@sealedair.comThe “9 Dot Logo” and “Sealed Air are registered trademarks of Sealed Air Corporation (US)July 200711

NZIFST Conference 2007Food: ThechallengesEvery conference has a flavour of its own, whether highlytechnical, very social, relaxed, bustling and stressful – you finda description comes to mind after the papers are presented,the awards have been taken home and the delegates have dispersedto their various places of residence.This year’s conference came into the ‘relaxed’ and valuablecategory. The Wellington Town Hall is an intimate and convivialvenue, the staff were courteous and helpful, the spaces werejust right for the numbers and the food was excellent.Key speakersThe programme committee had secured a number of excellent,high profile speakers for delegates’ edification.The conference Keynote, Andrew Ferrier, was able, fromhis position as CEO of Fonterra to paint a global view of NewZealand’s place in the ‘food’ marketplace. Rod Oram, highly respectedbusiness journalist, took the ‘outsider’s’ viewpoint andmade some telling and rather pessimistic observations that gavefood for thought.Our 2007 J C Andrews awardee delved into his 30 yearsexperience in the food industry, which has included service ona variety of regulatory and policy bodies, to offer his thoughtfuland educated snapshot of our industry with some thoughtsfor the future. As an industry we are damned if we do anddamned if we don’t when it comes to responding to the pressuresplaced upon us by the ‘food police’ (Full text of this paperfrom page 16).Andrew Ferrier got the attention of delegates with this statement:“Industrial strength dairy commodities are currently earningindustrial strength returns. Skim milk powder – along withwhole milk powder, butter and cheese – is in demand andprices are reflecting that.”“These record prices – some even use the word unprecedented– are flowing through to our forecasts. The good timesare rolling in dairy, but does this mean that the challenges ofgrowth and of profitability … are solved? Of course not. It’s notan excuse to stop asking the big questions about future challengesand how to tackle them.”He went on to describe current and future challenges atlength and outlined the strategies that Fonterra is adopting toprotect our markets. The full transcript of his address will bepublished in the next issue (August) of this publication. Broadly,Fonterra is on track with the issues raised by the followingspeaker, Rod Oram.Keynote speaker, Fonterra CEO, Andrew FerrierRod Oram’s primary message? “De-commoditise yourselves.”As a nation we have to put aside the old business model and,perhaps, take the lead from companies such as Zespri which,while a tiny player globally, is taking its intellectual propertyinto world markets,” he said. The company has licensed ZespriGold to overseas growers and marketers in order to reap thebenefit of other companies’ market investments.Rod Oram cited Comvita as another company taking advantageof the ‘unique New Zealand’ brand, taking Manuka honeyand selling it, in some markets, at staggering premiums over the12Food New Zealand

NUTRITIONFood in schools –time for a change?By Julie DickThe young people of today are reported to be the only generationever that is more likely to be less healthy than thegeneration before. Without doubt diet has a part to play in this.Food and beverages consumed in the school setting have receivedconsiderable attention, with the Government recentlyannouncing the introduction of guidelines for foods appropriatefor sale in the school environment.Some might suggest schools have enough to worry aboutwithout taking on responsibility for nutrition as well. But theyhave policies in place to keep our children safe in the playground,so perhaps they should also help support healthy eatingin an era when our rates of childhood obesity are risingand the long term effects of this on their future health are moregravely understood.Obviously, there is no easy solution to the obesity issue andthe responsibility for making changes falls on many. Parents,individuals, communities, schools, food industry, recreationalgroups and Government will all play a role. The launch of thesenew guidelines for schools will be just one of many importantinitiatives.Current situationIt’s not all doom and gloom in the school lunch box. Yes,there are too many children who consume more energy thanthey expend and carry more weight than they should. But thereare also plenty of children who are actually eating healthylunches every day.‘The Children’s Nutrition Survey’ examined the eatinghabits of children aged five to 14 years and recently researchersstudied the food and drink consumed at school.This new analysis1 highlighted just how important foodand beverages consumed at school are to total daily intakeshowing:ooOn average, 31% of daily energy was consumed at school.Of the foods and drinks consumed at school, 54% of theenergy came from carbohydrates (9.6% from sucrose), 29%from fats (12% from saturated fats) and 10% from protein.These levels are very similar to the New Zealand Foodand Nutrition Guidelines for the overall diet, and given the14Food New Zealand

ooohigh-energy needs of growing children, are encouraging.84% of children brought their school lunch or snacks fromhome.The majority of energy consumed during the school daywas from sandwiches (33%).The highest contributor to sucrose intake was from biscuitsand snack foods.NUTRITIONThese are of course average results and we know that forsome groups of children the picture is not so good, particularlyfor those who buy their own food either at school, or on theirway to school. We also know that as children enter their teenageyears and become more independent in their food choices,the quality of foods consumed at school can change.Industry’s roleThe key challenge for us in industry is to produce foodschildren will enjoy and choose to eat and which support healththrough good nutrition. i.e. make sure it’s healthy but make ittaste great too!The nutrient density of a food is a good gauge of whether itmay be ‘healthy’ (or at least ‘healthier’). While total energy maybe comparatively high in a sandwich, the nutrient benefits arealso high from the grains in the bread and the protein and othernutrients provided by the sandwich fillings. Also, a sandwich isa very satiating food, helping to keep the kids full for longer.On the other hand there are some high-energy foods that providevery little nutrition as well as having a low satiety factor;sugary drinks, some biscuits and crisps for example.When developing a new food, ask the question: will thisfood contribute positively to children’s nutrient intakes, or willit simply contribute little more than excess energy?Other considerationsoooCould we reformulate this food to reduce the levels ofsugar, fat (especially saturated fat) and/or sodium?Does this food offer good nutrition and support healthyeating habits?Is the serving size appropriate? (could this be increased forthose foods of which we need to encourage consumption,e.g. fruits and vegetables, or decreased for snack foodssuch as baked items and bars)While the playing field for food in schools may appear tobe changing with heightened Government interest in improvingfood choices, industry should view this as an opportunity. It’san opportunity to develop foods suitable for the school environment,and an opportunity to help provide for our children’slong-term health.References1. Regan A, Parnell W, Gray A. New Zealand children’s dietaryintake during school hours. Presentation at the Nutrition Societiesof Australia and New Zealand Conference, Sydney,Australia. November – December 2006.2. Some parts adapted from Wattie’s Nutrition News Issue 12.Julie Dick is a Senior Nutritionist at Heinz Wattie’s Ltd and amember of the Nutrition Division of NZIFSTJuly 200715

JC Andrews Memorial Award 2007Challenges facing NZfood technologists inthe 21st centuryProfessor Ray J WingerThe JC Andrews Memorial Award is presented annually in recognition of the recipient’s substantialcontribution to science and technology in the food industry. The Award commemorates MasseyUniversity’s first Chancellor, Dr John Clark Andrews, who proposed that a food technology degreecourse be established at Massey University. The 2007 J C Andrews award address, presented atthe recent NZIFST Conference in Wellington, follows.we really understand this weighty responsibility and question ifwe are using (or failing to use) science as a foundation for ourdecision-making.The relationship between food and health has never beenhigher on the agenda. While about 72% of all deaths in Africaare still from communicable diseases, often as a result of pooror inadequate food and water supplies, the developed countrieshave improved safety and nutrition in the food supply, to thepoint that 77% of all deaths are now related to non-communicablediseases. These are mainly diseases of the circulatory systemand cancers (Anon, 2003), upon which diet has considerableinfluence. The 21st century food industry is confronted withcompletely different challenges from anything that has gonebefore.The relationship between food and healthhas never been higher onthe agenda.Professor Ray J WingerIntroductionThere has never been a more interesting time to be Professorof Food Technology at Massey University. I am fortunateto be able to reflect on the huge technological developmentsbeing created and to see how they relate to the food industryand consumers. In this paper I suggest that modern food technologistsface a range of issues which collectively challengethe ethical boundaries of our profession. I consider whetherThere is a dramatic range of new science frontiers. Geneticistshave defined the human genome and are close to definingboth the proteome and the metabolome: we can alreadymeasure and manipulate the genetic makeup of biologicalorganisms, such as crops and pests. We are also developingand introducing new food ingredients and processing aids atan unprecedented pace. As we develop our understanding ofgenes and food and their relationship to health, Nutrigenomics,or personalised health, is becoming a reality. Allied withthis, we are seeing potent bioactives being identified in, andisolated and concentrated from, food raw materials, then beingoffered in huge doses, whose effects we know next to nothingabout. Meanwhile, nanotechnology offers a fascinating new setof structures and technologies for foods, packaging and sensors,several of which are already in use without most of useven noticing. New measuring tools are being developed andscientists are uncovering new and unforeseen problems, such16Food New Zealand

as acrylamide in foods, and emerging pathogens.Consumer awareness of the links between diet and healthis also growing. Whereas ten years ago food safety and basicnutrition were the givens, consumers now expect safety andnutrition, and look additionally for some health benefit. This isfed by a desire to improve the quality and length of healthy lifeas the population progressively ages (See table 1).Life Expectancy at birth and healthy life expectancy at birth (Table 1).locationAn enormous amount of misinformation reaches both consumersand food specialists, exacerbated by the Internet, wherea good deal of information lacks scientific credibility and/orauthority. Consumers now expect to self-diagnose health problemsand they often seek magic bullet solutions which mayinclude food or drugs which probably don’t work.Retailers have enormous power and effectively control thegateway to the consumer, but have done little to embrace thetechnical considerations of processed foods in their drive formarket share and profit. Essentially, retail and supply are atodds with each other and the casualty can be food safety orquality. This lack of appreciation of the cost of safety and qualityassurance is most pronounced as the retail sector pressurisesmanufacturers’ margins, while continuously demanding moresophisticated products, such as minimally processed foods.Without a rigorous understanding of food technology, retailersare in danger of undermining the substantial achievements infood safety and quality that have been the hallmark of the foodindustry in the 20th century.our bodies get bigger. There is now a major mismatch betweenfundamental scientific knowledge and its application in industry.New products with nutrition and health claims emerge intothe marketplace, yet the science underpinning these claims is atbest dubious and insufficiently robust.Challenges of this nature are not new. The process of discoveryand application, which accelerated greatly in the lastcentury, has been a feature of the human race. But the drivers2001 2002 2003 2004 2005 2006life health life health life health life health Life health life healthworld 66.4 54.7 66.5 56.9 66.7 57.3 66.9 57.8 67.1 58.3 67.3 58.7OECD 77.4 66.0 77.5 66.9 77.7 67.2 78.0 67.7 78.3 68.0 78.5 68.4EU 76.2 70.33 78.8 70.8 79.1 71.5 79.2 71.9 79.4 72.2 79.6 72.4Australia 79.3 71.6 79.6 72.6 79.8 73.2 79.9 73.5 80.1 73.9 80.4 74.2NZ 78.7 70.3 78.8 70.8 79.1 71.5 79.2 71.9 79.4 72.2 79.6 72.4(Euromonitor, 2007)of discovery have changed and the food industry must itselfevolve to meet the new demands. In the 20th century, muchtechnological change came from scientific discovery and itsapplication by the industry. Today, scientific discovery is be-JC Andrews Memorial Award 2007R&D expenditure is usually the firstcasualty of a tightening budgetIn manufacturing, R&D expenditure is usually the first casualtyof a tightening budget, leaving technical services fullystretched with responsibility for both maintaining day-to-day activitiesand trouble-shooting. Opportunities for staff to up-skilland stay abreast of modern scientific developments are beingreduced all the time. Meanwhile novel technologies, new ingredientsand new product formats are being widely promoted asconsumers demand less processed foods, fewer additives andreduced levels of protective packaging. The combined outcomeis a reduction in the normal safety margins that exist in foodprocessing – and the real potential for a progressive increase infood-borne diseases.While we are gaining scientific knowledge about ingredients,especially bioactives and related so-called functional ingredients,the gaps in knowledge about how they interact inJuly 200717

JC Andrews Memorial Award 2007ing embraced or rejected for the first time mainly by consumers,who are then demanding that the industry incorporate (orexclude) this science before it has been assessed or properlyapplied.The development of food technologyat Massey UniversityProfessors Geoffrey Peren and William Riddet meet to plan an agricultural college, 1925/6Let us now reflect on the JC Andrews Award and its associatedhistory. I hold the Logan Campbell Chair in Food Technologyat Massey University, which is linked to Dr Andrews and hispivotal influence on food technology in New Zealand.In 1923, Sir Walter Clarke Buchanan donated £10,000 to VictoriaUniversity College, Wellington, to found a Chair in Agriculture,and in May the following year Professor G.S. Peren wasappointed to the first Chair in Agriculture in the whole of NewZealand. Towards the end of that same year, Sir John LoganCampbell endowed the Logan Campbell Chair of Agriculturewhich was set up at Auckland University College. In June 1925 Professor W. Riddet was appointed. Forthe next 2 years both Schools of Agriculture struggled to survivein an urban environment and then in February 1926, committeesfrom the two Universities met and unanimously recommendedthey pool their funds, amalgamate the two Schools andestablish one well-equipped institution in the Palmerston North/Marton area. The recommendation was adopted by the respectiveCouncils within the month, and a joint deputation laid theproposal before the Prime Minister (Rt. Hon. J.G. Coates) whogave his approval and promised financial assistance. Followinga thorough survey, the property of J. Batchelar, esq., was purchasedby the government in December that same year.The College had been established in September 1926 by theNZ Agricultural College Act, and the Council met for the firsttime in February, 1927. In July, an amending Act was passed,and Massey Agricultural College was established, named after aformer Prime Minister, William Ferguson Massey. The first lecturesfollowed in March 1928 and later that month, the Collegewas formally opened.Next year the foundation stone of the main building waslaid and the University was officially opened on 30th April 1931.Professor Peren became the Walter Clarke Buchanan Professorof Agriculture and Principal of the College, while ProfessorRiddet became Logan Campbell Professor of Agriculture, andDirector of the Dairy Research Institute, which had been establishedon campus in 1927. This amazingly rapid programmeof concept to action goes to show how slow we have becomethese days!Let’s now skip thirty years to the establishment of Food Technologyat Massey. First year science courses were introduced toMassey Agricultural College in 1958. The Faculty of Technologywas established in 1961 and the Faculty of Veterinary Science ayear later. In 1963 Massey University was awarded degree-conferringpowers, effective from 1 January 1964 and this formallychanged the organisation froman Agricultural College to a University.The Faculty of Sciencewas founded in 1965.The first Professor of FoodTechnology, J.K. Scott, was appointedin 1961 and in 1964 theLogan Campbell Chair was assignedto the Professor of FoodTechnology. Professor Scott wasalso Dean of the Faculty of Technology.He became Professor ofIndustrial Management and Engineeringand relinquished hisFood Technology Chair to ProfessorE.L. Richards in 1971. TheLogan Campbell Chair passedbriefly from Professor Richardson his retirement in 1988 toProfessor P.A. Munro (who wasHead of Department of FoodTechnology and Professor ofFood Engineering) before myappointment in 1990.Dr J.C. Andrews was a memberof Council in 1960 whenfood technology was establishedat Massey University and was the first Chancellor of MasseyUniversity in 1963. He had been pivotal in the lobbying for theestablishment of food technology at Massey and was a staunchsupporter of the new programme. In 1964 he was invited byProfessor Scott to be the very first member of NZIFST. Dr Andrewswas instrumental in the development and expansion ofthe Faculty of Technology and the introduction of the Chair inBiotechnology in 1964.My personal reflections and earlycareerSome early experiences had a profound impact on decisionsthat I made and attitudes I have today. I stumbled intofood technology through a chance encounter with a medicaldoctor in Christchurch, when feeling disillusioned with my firstyear towards an engineering degree at Canterbury. Once infood technology, I found that I thoroughly enjoyed the coursework, which I managed to sandwich between my hockey andother sports activities, and I relished the enthusiasm, knowledgeand practical experiences of the lecturing staff and awonderful group of classmates.But two people in particular had a formative impact on my18Food New Zealand

Plant JC Andrews Hygiene Memorial Award 20074th year B Tech class photo, 1971career path and related decision-making: Professors Dick andMary Earle. It was Dick Earle who inspired my interest in research,through some fascinating lectures on unit operationsand particularly, freezing of foods. I can still remember, as anundergraduate, walking past Dick in the Riddet Building andthinking that I was going to be like him one day. If he was aninspiration, Mary was my mentor and driver. It was her challenges;her persistent questioning of what I was doing and why;that kindled the desire to pursue a career in research rather thanindustry. They both advised me to do a PhD, and to ensure itwas in the American (not English) system and they helped meidentify and capture the opportunitywith Owen Fennema andBruce Marsh at the University ofWisconsin-Madison.My time at Wisconsin wasterrific: I learnt a lot about foodchemistry and meat science andhad unparalleled experience withtwo world-leading research supervisors.When I first arrived inMadison I was met by ProfessorMarsh, a New Zealander who hadbeen Deputy Director of MIRINZbefore moving to the Muscle BiologyLab in Wisconsin. While drivingfrom the airport he was busyassuring me that the crime rate inAuckland, per head of population,was higher than in the USA, whenwe came across half a dozenpolice cars surrounding a vehicle,and policemen with shotgunsfrisking a man spreadeagled against a wall. He also told me thatMadison had a record snow fall the previous year and I shouldexpect the same while I was there. Two good myths.This same Bruce Marsh gave valuable advice that resulted inmy returning to NZ to work. Two years into my study, beforeI even had my MSc, I was offered a job in a major US foodcompany, which would wait til I finished my PhD. Bruce toldme to think carefully about this, as my experience in Wisconsinwould totally change my appreciation of NZ and unless I wentback home and worked there, I would always have in the backof my mind “what if?” He was absolutely right.Professor Owen Fennemawas one of the mostpleasant, hard-workingand challenging scientiststhat I have ever met. Heprovided a marvellous lifeexperience and researchtraining. I had arrived inMadison in August, thepeak of summer: 40ºC andabove during the day andperhaps as cool as 35ºC atnight. It was debilitatingand I was running aroundin my only suit… well,walking anyway, carefullyselecting routes with airconditionedpubs at strategiclocations along theway. We worked on frozenfoods, so the lab hadseveral refrigerated waterFood Technology staff, circa 1970July 200719

JC Andrews Memorial Award 2007baths and no air conditioning, rendering it even hotter than thesurroundings. So I worked during summer from dusk to dawn,when it was cooler. At one of my first meetings with Owen, hegave me a final draft copy of his first food chemistry book andasked me to proofread it. This experience, along with the engineeringmethods for freezing and refrigerated storage espousedby Dick Earle, combined to drive my professional interest infrozen food systems and the complexities of the water state infoods. Owen also encouraged me to become involved in IFTand I became very active. I established the Graduate StudentPaper Competition for IFT which ran for the first time in 1977and continues today.The PhD defenceThe formative event that influenced my attitudes and professionalperformance, however, was my PhD defence. All mystudent colleagues expected me to pass with ease and planswere laid to meet at the pub for lunch. I had duly provided mysupervisor with a list of possible examiners to attend the oralexamination; they were the leading meat science, protein andfood chemists in the University. All 8 turned up, promptly at9am.As you may well know, the conversion of live muscle tomeat involves the development of rigor mortis, a collection ofphysiological changes including the conversion of glycogenthrough glucose to lactic acid, by the process of glycolysis. Theestablished methodology for following this process involved thedecline in muscle pH until – at rigor mortis – the muscle wasdead and all changes ceased. To measure pH effectively, glycolysishad to be stopped, or pH would continue to decline whilethe sample was being analysed and thus give a false result. TheTraining 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 NZstandard method was to homogenise meat in a dilute solutionof sodium iodoacetate which denatured the proteins, and dulystopped glycolysis. The then doyen of meat science was ProfessorJames Bendall, who had written some seminal articles onmuscle biochemistry. He asserted that the addition of iodoacetateto muscle causes a small alkalisation of the sample and thisneeded to be corrected to give the exact pH (Bendall, 1973). Iincluded this statement as part of my literature review.I began my defence by briefly outlining what research Ihad done and what it meant. The first question came from anoutstanding dairy protein chemist with little knowledge of meatscience. He asked me to write down the reaction between iodoacetateand a sulfhydryl group – no problem:RSH−− - ++ ICH2COO→ RSCH2COO+ I + HPuzzled, he asked how therefore the addition of iodoacetatecould cause an alkalisation of the reaction mixture. I looked atthe equation and replied that “Bendall had said it, so it mustbe right”. In all, I defended Bendall for a full 30 minutes, butnot one of those examiners let me get away with it. The rightanswer was obvious and I refused to accept it, because thesaintly Bendall could not be wrong. The examiners continuedto pick up other statements attributed to Bendall and also gaveme a rigorous challenge of my research and the conclusions Ihad reached. It was an awesome six hours grilling, one of thelongest thesis defences at Wisconsin. I missed the lunch at thepub but joined the troops in the evening with my degree dulygranted. The lessons I learnt? Always challenge the givens andbe a sceptic. Always ask for the scientific evidence. Revenge – and a lesson learnedSoon after returning to New Zealand to work at the MeatIndustry Research Institute in Hamilton, I was asked to reviewan article by none other than James Bendall, entitled “The relationshipbetween muscle pH and important biochemical parametersduring the post-mortem changes in mammalian muscle”.With vitriol-loaded pen, my review was longer than his articleand included a detailed commentary on the chemical reactionbetween iodoacetate and muscle proteins. The editor of thejournal gave my report back to Bendall in little pieces, lest heoffend him. Revenge was very satisfying and to my amazementBendall rewrote his article significantly and even undertook aseries of experiments to prove (and in some cases disprove) thepoints I had made. In fact, he found, through careful scientificexperimentation, that there was actually no pH shift in the iodoacetatepoisoning of muscle (Bendall, 1979). He undertookthe science to justify and sometimes refute statements he hadtaken for granted. This is a reflection of an outstanding scientist,prepared to go back and check assumptions and not afraid torepeat experiments and acknowledge a mistake. No wonder heremains one of my heroes.The modern food industry – are wereally science-based?Thirty years on from my PhD, I see that we are constantlybombarded with information that has never been tested scientifically,with no basis in fact and science principles. The tenetsmay make sense, but where is the evidence? I am increasinglyand deeply concerned about dramatic changes perpetrated bythe food industry, on the basis of unproved and sometimesdodgy science. While we have serious ethical issues facing us20Food New Zealand

FORT RICHARD LABORATORIES: SUPPLIERS OFas food technologists, we are relatively nonchalant about acceptingpoorly founded comments proliferated at all levels inthe food value chain.Obesity: whose problem?A good example is obesity. Problems with overweight consumersstarted to attract significant attention in the 1980s. TheWorld Health Organisation, in a report entitled “Diet, Nutrition,and the Prevention of Chronic Diseases” (Anon, 1990) publisheda figure showing how “modern” man’s diet is made upvery differently from before.But this was not based on science: it was conjecture and assumptions.We don’t know for sure what our ancestors ate, letalone completed proximate analyses. Yet we chose to extrapolatethis and related information, into action.There was a call from nutritionists for the food industry toreduce calories in foods and – in particular – remove fat, whichhas the highest calorie density. As a result, low fat foods andfat replacers were developed in the 1980s and early 1990s inone of the biggest R&D efforts ever. The food industry movedin response to demand, but not for reasons based on science.The changes may have seemed logical and rational to address a‘growing’ problem but there was no supporting science to showcause and effect. As the science caught up, it became clear thatit was a mistake to remove fat completely from our food and sothe industry got blamed for substituting it with carbohydrate. Fathad been found to be required at between 15 and 35% of ourcalories, but by the early 1990s there were also ‘good’ and ‘bad’fats. At first it was ‘saturated fats bad, unsaturated fats good’.But today, the ‘good’ fats are omega-6 and omega-3 (in theHunterGatherersfat15-20PeasantAgriculturalistsfat10-15Sugar 5Humans inHigh energySocietiesFat40+AccuCleanprovides an immediateindicator of sanitationby measuringfood residue onequipment andfood contactareas.For all your food microbiologyneeds Fort Richard has the answer...123MICROBIOLOGY PRODUCTSPASSMARGINALPrepared and DehydratedCulture MediaRapid Pathogen/Allergentesting solutionsEquipment hygiene testingFAILFAILStarch50-70Starch60-75Sugar20HygieneCheck SlideStarch25-30Protein15-20Protein10-15Protein12SaltFibre1405-1560-1201520Figure 3, from Boyden, 1987Phone: 09-276 5569 • Fax: 09-276 9883customerservice@fortrichard.comJuly 200721

JC Andrews Memorial Award 2007right ratio), and fish oils are the preferred forms of omega-3 forhumans. Trans fats are now the villains. In all, we spent nearlytwo decades making new and supposedly healthier foods by removingfat, without real scientific evidence. Despite a plethoraof low calorie and low fat products in the supermarkets, obesitycontinues to increase.It’s diet, not foodIn a more recent WHO report (Anon, 2003) an Expert ConsultancyPanel identified that changes in diet, eating behaviours,environmental factors, physical activity and fitness levels plusgenetic factors were contributing to the causal factors underlyingnoncommunicable diseases, even in the poorest countries.They consistently emphasised that the concerns around obesitywere related to diets, not individual food products. I fully agreewith this.The panel stressed that average per capita supply of macronutrients,derived from food commodities on a national basis,did not correspond to actual per capita consumption. If weaccept that the majority of consumers in every country are notobese, then clearly a focus on per capita consumption data (andthe calculated calorie intake) is somewhat meaningless in thisdebate. Obesity is evident in developing countries, primarilyconfined to middle aged women living in households, oftenwhere others are malnourished. But the science establishingcause and effect has still to be done.the majority of consumers in everycountry are not obeseThere has been a substantial increase in fats in our moderndiets, predominantly vegetable fats. It is assumed this has createdan imbalance in our metabolism which has resulted inobesity. Is there a cause and effect?One dimension has been provided in the 2003 WHO reportas shown in Table 2. This is valuable in assisting food technologists’understanding of the areas of greatest concern and inaffecting the confidence that experts have in the current stateof the science. However, direct cause and effect informationis scarce. It is interesting, given the current situation in NewZealand, that the same report states that “despite the obviousimportance of the roles that parents and home [and school] environmentsplay on children’s eating and physical activity, thereis very little hard evidence available to support this view.”Health and metabolismLet’s look at the 1990 WHO report again. A diagram in thatreport shows a U-shaped curve for BMI against mortality. Thereport then proceeds to assume a BMI of 20-25 is ‘normal’ andappropriate for adults in developed countries. But what has thisTable 2. Summary of strength of evidence on factors that might promote or protect against weight gain andobesity a08Evidence Decreased risk No relationship Increased riskConvincingRegular physical activityHigh dietary intake of NSP (dietaryfibre) bSedentary lifestyleHigh intake of energy-densemicronutrient-poor foods cProbableHome and school environments thatsupport healthy food choices forchildren dBreastfeedingHeavy marketing of energy-densefoods and fast-food outlets dHigh intake of sugars-sweetenedsoft drinks and fruit juicesAdverse socioeconomic conditions(in developing countries, especiallywomen) dPossibleLow glycaemic index foodsProtein content of thedietLarge portion sizesHigh proportion of food preparedoutside the home (developedcountries)“Rigid restraint / periodicdistribution” eating patternsInsufficient Increased eating frequency AlcoholaStrength of evidence: the totality of the evidence was taken into account. The World Cancer Research Fund Schema was takenas the starting point but was modified in the following manner. Randomized controlled trials were given prominence as thehighest ranking study design (randomized controlled trials were not a major source of cancer evidence); associated evidenceand expert opinion was also taken into account in relation to environmental determinants (direct trials were usually notavailable).bSpoecific amounts will depend on the analytical methodologies used to measure fibre.cEnergy-dense and micronutrient-poor foods tend to be processed foods that are high in fat and / or sugars. Low energy-dense(or energy-dilute) foods, such as fruit, legumes, vegetables and whole grain cereals, are high in dietary fibre and water.dAssociated evidence and expert opinion included.22 Food New Zealand

Mortality risk as ratio of average for all ages3.02.01.0Mengot to do with health? The true science required is to develop arelationship between your personal BMI (or some better measureof body composition) and how long you will live. It is anexperiment that can never be performed since we die after onlyone treatment. So science, in this instance, cannot tell an individualwhat their 5/21/07 target 7:15 BMI AM should Page 1 0839_PAL_HalfPg_advert be.3.02.01.020 24 28 32 20 24Body-mass indexWomenThe 1990 WHO document included a statement:“the cumulative effect of a sustained 2% discrepancy betweenenergy intake and energy expenditure can leadin an adult to a 5kg weight change over a period of ayear”. This was probably a calculation and a theoreticalconclusion. Similar calculations were made in the 2003 report.C M Y CM MY CY CMY K28 32 36Body-mass index*Reproduced from reference 49, by kind permission of the publisher, Recalculated from data in reference 51,with unpublished data from the American Cancer Society.JC Andrews Memorial Award 2007Powerful membrane solutions come insmall packages.The Pall Aria AP membrane water filtration packages feature high water flow rates within a small footprint. That translatesinto a smaller building, less waste production, and lower maintenance costs. The systems are pre-packaged and skid-mounted,and they’re easy and inexpensive to install, operate and maintain. Our super-tough, patented membranes provide unsurpassedchlorine tolerance and unbeatable flow rates.FREEApplications GuideThe Pall Aria system’s pressurized membranes enable it to power through periods of high turbidity, algae, and organics infeedwater that result from changing seasonal and weather conditions. And the patent-pending EFM technology reduces operatorintervention. The packaged systems share the same technologies that make our large municipal systems so dependable.Your most powerful water treatment solution is a small and simple one – the Pall Aria AP system.For details and specifications call 07 957 9519 or visit us at www.pall.com/waterJuly 200723

JC Andrews Memorial Award 2007However, statements of that ilk have been taken to mean thatpeople put down fat because the calories ingested are greaterthan the calories expended. I am not aware of any peer-reviewed,internationally published scientific experiment thatjustifies that statement. We accept it because it makes logicalsense – but is it correct? Our bodies are complex metabolicpools of intertwined biochemical, regulated pathways, notsimple machines.It is known that fat in our diet is absorbed almost unchangedinto our lymph systems and passes directly to the muscles, andthat fat is the major source of energy in the muscles. Carbohydrateand protein, on the other hand, are digested and absorbedas small molecules, then converted in our liver to other products.We also know that if our muscles can’t handle glucosebecause of a biochemical imbalance, then it will be removed asfat and stored in adipose tissues. The physiological factors thatcould cause obesity might include:oooooooan imbalance in our metabolismsome limiting, or excessive, or imbalance in micronutrientsin our dietadding or removing too much fat, or the wrong fat, orimbalances in fatty acidsan unidentified virus or mutated microorganismhormonal cascades being disrupted or challengedsome unidentified antinutritional factor(s)some change to our lifestyle introduced over the last 50yearsThis list is not exhaustive. Concomitant with an increase inobesity is an increase in Type II diabetes. Is diabetes caused byobesity, or is obesity caused by the early, undetected stages ofdiabetes? What if we are busy trying to reduce the caloric contentof our diet, because that makes logical sense, but the truecause of obesity is something else? Are we exacerbating obesityor ameliorating the problem by the product development pathwe are following today? Are those individuals who are obese,or becoming obese, trapped by some addictive impulse(s) similarto those who choose to smoke? Show me the science thatjustifies what we are doing, and I mean, science that clearlyshows unequivocal cause and effect, not empirical studies andstatistical correlations. I don’t think you can. I think we have notdefined the problem that we are trying to solve.Obesity: Damned if you do, damnedif you don’tToday, the food industry is being pilloried for its role inobesity. In fact, it is being blamed for the problem. On whatscientific evidence? The obesity issue is about diet and lifestyle.We cannot control an individual’s diet by controlling individualfood products, but all the food options necessary for making ahealthy diet are available in the supermarkets. We read that thecauses of obesity include ‘bad’ foods, but the allegations lackscientific credibility. Diets include a wide variety of foods andthese must be tailored to an individual: what they can tolerate,what they will eat, what is available, what they like and canafford.While opinion-formers are influenced by phenomenal advancesin gene technology and understanding of the humangenome, the real science is in its infancy. We cannot make credibleextrapolations to human health and the foods we mustfeed to people. I refuse to believe that the human genome haschanged in the last 20 years: certainly it is not the reason forthe obesity developments, but it may be a factor. We should belooking for the underlying causes of obesity.We should be looking for the underlyingcauses of obesityDelivering theWorld of Filtration• HVAC • Process Air Filters •• Dust Extraction • Flexible Connectors •• On-site Filter Servicing •PHONE: 0800 366 1411VISIT: WWW.CFSFILTER.CO.NZThe infectious disease landscape has also changed dramaticallyin the last 50 years, with antibiotics and the emergence ofnew and evolving pathogens. Vaccination and the advances inmedical science have created a totally different environmentfrom that of pre-obese times. Prions have show a unique patternof infection and an incredibly long lag period prior to theindication of the disease, and they may not be alone. Theseaspects combine to pose an interesting set of questions for humanhealth.So I conclude that obesity is a lifestyle issue, with impactfrom all aspects of the human body; it is complex and cannothave a single solution. We need more whole body scientific researchthat takes into account psychology, social issues, geneticfactors, biochemical and physiological matters, diet, exercise– and more. This is not a trivial matter and, unequivocally, itcannot be ‘fixed’ at a population level. After all, the majority ofpeople are not obese.Nutrients: Where goeth the modernfood industry?We as food technologists need to question what we are try-24Food New ZealandCanterbury Filter Services.indd 123/5/07 12:16:55 PM

ing to do in meeting our ethical industrial responsibilities; tostop making a series of knee-jerk reactions to the problemsassociated with obesity and instead look at a more scientificapproach. But there are other science issues. From an industrytechnical point of view, much modern science is new and excitingbut potentially confusing. For example, GM foods and manyof the supplements, micronutrients and their roles in foods, includingpotent bioactives present a growing issue.It has been suggested that there has been a reduction inconcentrations of micronutrients in foods over the century aswe have bred crops and animals for maximum production efficiency,rather than composition. We also do less manual workthese days and from metabolic feedback research this generallymeans we consume fewer calories. So is there a need to redressthe nutrient density in our raw food supply? If so, it must certainlyhave a science basis and justification. For example, whilemuch research has focused on the biological impact of β-carotene,scientific intervention studies have not shown the causativerelationship between β-carotene and cancer prevention inhumans. A bioactive polyacetylene, falcarinol, found only incarrots may be the primary anti-cancer agent (Kobaek-Larsen etal., 2005). In particular we don’t know the role that yet-to-bediscoveredmicronutrients will play in our health.Bioactives pose a significant ethicalissue for the food industry.Bioactives pose a significant ethical issue for the food industry.For example, phytoestrogens in pastures are a significantfactor in spontaneous abortion in ruminant animals, yet we promotesoy products containing them for women to reduce thedifficulties associated with menopause. We also add phytosterolsto margarines to reduce cholesterol absorption. A Swedishreview in 1998 suggested an assessment of the phyto-estrogenicand endocrine effects on growing children was called for, especiallywith respect to subsequent fertility in boys (Thomas,2006). Examples like this challenge the ethics of incorporatingpotent bioactives into foods.We are heading for a period of proliferation of health claims,functional foods and a flurry of medical foods, but are we alsoheading for a serious set of problems that we havent yet adequatelydebated?What is really important for the foodindustry?While not trying to be a doom merchant, I am using theseas examples of significant issues that require our attention asfood technologists. We need to debate the ethical challenges wewill face, because many of these modern practices are based onscientific research insufficient for anybody to be able to makesound judgements. We can identify major holes in researchworks being done, but we are not asking the questions loudenough. The food industry is relatively silent on these mattersand yet we, the food industry, are going to be the ones to developand sell the products, and carry the can for the mistakes.Currently we are concerned with issues around food safety,natural foodborne toxins and antinutritional factors, includingallergens. We have seen the emergence of new challenges infood borne diseases, including obesity, Type II diabetes, etc,above. We are on the cusp of creating another set of challengesin medical foods and foods for health by promoting individualfood products with supposed health benefits, when we shouldreally be targeting our entire diet. Public health professionalstry to create a nutritional template for each and every productwe manufacture, instead of directing the bigger picture relatedto the diet. Consumers are falsely accepting the unsupportedand non-scientific misinformation proliferated on the Internet.They can’t differentiate fact from fiction, yet the demands oftheir product choices pressurises retailers and, through them,processed-food producers in an unprecedented, and often, misdirectedway. When all is said and done, consumers still wantacceptable and affordable food that tastes good. This is nothingnew and is unlikely to change into the future.It is a food technologist’s responsibility to pursue a professionaland ethical approach to the introduction of new technologiesand food products. We cannot merely wash our handsof the need to question and argue the science.These are definitely exciting and challenging times for thefood industry. The vertical integration of all facets of the foodvalue chain means that the applied technical skills needed, thescientific understanding of food and its biological impact arefar more important than ever before. Lifelong learning is nowan essential and crucial part of our career path if we are tokeep abreast of the rapid advances in science. Food technologistshave had the pivotal role in innovation in the processedfood sector and we cannot default on our obligations to theconsumer by falling behind in our understanding of the opportunitiesand pitfalls that modern scientific pursuits offer. Wemust continue to profess control and leadership in the applicationof science and nutrition to the foods we produce. After all,that’s what we have been trained to do. It’s exactly what Dr JCAndrews had in mind when he championed the instigation offood technology itself.Food Safety TrainingFood Microbiology, HACCP, Auditing,SQF, Labelling, WQA and more.In house training on request.Courses held in Auckland,Christchurch and WellingtonContact us:P 61 2 9898 0344 | F 61 2 9898 0564www.haccptown.co.nz | info@haccptown.co.nzJC Andrews Memorial Award 2007July 200725

EntrepreneurCompetition is thekey – Allen Peters,entrepreneurBy Anne ScottNice & Natural owner and managing director, Allen Peters, has spent the last 22 years creating ahighly successful company – his brand of entrepreneurship is the work hard, keep at it and keepan open mind to opportunities varietyIn the last five years Nice & Natural has achieved exponentialgrowth – over 60% - 70% year-on-year Allen says. “Wehaven’t had sufficient capacity to keep up with demand, eventhough we have done three rebuilds in the last three years.”Suddenly, or so it seemed, his business model found a groovethat enhanced an already-solid business. The Nice & Naturalplant in Glen Innes, Auckland, now runs 3 shifts, 5 days a weekin order to supply the New Zealand and Australian markets– and that’s not all.So successful has the company becomethat the inevitable has happened,a larger operation hasbought the show, planning tomaintain the culture which hasworked so well.Of course, it hasn’t alwaysbeen easy. Even now, with theachievement of financial success,the pressures that comewith 160 staff, regulatory requirementsand the scope ofthe operation make the job anythingbut easy. Allen has mixedfeelings about getting out but thebusiness has grown toAllenPetersthe extent that “It just isn’t as much fun any more.”Fun, especially the fun of competition, has played a hugerole in Allen’s life. From his childhood (second eldest of eightchildren growing up in the Wairarapa during the 1950s) helearned the importance of having fun and the joy of competing.“We always had competitions when we were kids; who couldchop the wood fastest; who could run fastest; who was smartest;races on our bikes resulted in a few crashes. It was all donefor fun, serious competion but lots of fun and love”.“That attitude, that competitive environment, taught me thatyou can do and be whatever you want. It also taught me towork hard, save my money and to never lie. It’s stayed with meall my life.”Being a lively kid, Allen left school early, bored with formalschooling. His first job was with a stock and station agent butthen he started selling flavouring essences to retailers in thelower North Island – competing with Hansells products. Thatjob almost ended when he crashed the company van. (That’sanother story.)Allen and his wife Barbara moved to Auckland in 1967where he entered in to roles as sales representative for foodand grocery companies, working with Caxton, General Foods,Healtheries, among others.By the time he reached 40, he had been passed over forthree promotions because of his lack of education. “You don’thave the education to understand the new stuff and complexitiesto go into these roles.” he was told.Now, here is a man who doesn’t take things lying down, sowhat did Allen do? According to his family he had a mid-lifecrisis. He sold the family house to finance going into businesson his own. At that time Dave Pooch owned Northern Foodsand Allen rented 700 square feet in Dave’s factory and time onsome of Dave’s machinery when it was not in use.Occasionally assisted by Dave, Allen started making confectionery– fudge and rocky road – still do, in fact, using recipestaught them by Jack Hunter, the confectionery chemist andprevious Auckland Branch member who worked with him forseveral years. Allen’s first product was the ‘lunchbox log’ – aproduct name to which he still holds title – at a time long before‘lunchbox’ became an FMCG category. This extruded and driedfruit-based product was sticky and lethal on machinery but Al-26Food New Zealand

EntrepreneurThe Nice & Natural techies; l-r, Carol Bielby, Natalie Macbeth, Juli Mercer Not present is Tracey Petley-Hibbslen found an innovative, yet simple, way to deal with it. (Lotsof stories here about the fun that was had and the machinerythat was wrecked during the development phase, smoke, explosions,melting electric motors etc).“Supermarket buyers were very supportive of my efforts”remembers Allen, “They were just as tough then as they arenow though.” Lunchbox log remained on grocery shelves foraround 15 years.“In order to grow upwards we had to grow outwards – inother words, expand our range. We had a policy of never sayingno if we were asked to develop a product for a potentionalcustomer. We would find the expertise we needed if it wassomething entirely new, including the development and reintroductionof Queen Anne Chocolates for Sarah Adams.” Understandingthe importance of a good team, Allen has invested ingood staff and kept them – some of his supervisors have beenwith him for 20 years. He also recognises the value of hiringstaff who have the training and skills needed – including, fourfood technologists.“Over time we developed a massive product range, the trickhas always been to know when to pull a non-performer andhave something ready to take its place.”Sounds simple? It has certainly driven Nice & Natural mueslibars to the top of the category. “From 0% to number one in fouryears,” says Allen proudly.Allen believes that a large measure of this success lies inJuly 200727

EntrepreneurRivers of muesli barsbeing first to market. “We have an active, fast-track new productdevelopment (NPD) programme in place. Our last productwas in the marketplace 19 weeks from concept. Our goal is 20weeks, more than that is too long. In order to maintain shelf facingsyou need to have something to slot in if you pull a productor range, it’s an important part of maintaining market share.”Such a short NPD cycle is one of the secrets of Nice & Natural’ssuccess – a competitive edge that few can match.Other keys to success? “I’ve always know the value of havinggood people working with me. I still have staff who canpick-up projects and make things happen. I’m one of thosebosses who say ‘don’t come to me with the problem, bring methe solution and the opportunity it represents’. I’ve also learntto delegate; as your business grows you have to let go in orderto achieve more.”Allen is also grateful for the support he received from (now)New Zealand Trade and Enterprise (NZTE). “They helped outwhen I needed capital to get into products that were absolutelynew to my company.” Allen’s advice to others developing amanufacturing business is that grants are extremely valuable. Ifnothing else, he says, they teach you to start looking ahead forfive years – to develop a ‘big picture’ understanding of whereyour business can go. The development of a formal businessplan is a valuable discipline.The Confectionery Manufacturers’ Association has played asignificant role in Allen’s success. He believes that collaborationwithin industry is the key to continuing strength. “As an industry,we get steamrolled on too many issues, whether relatingto product formulation, good manufacturing practices or safetyissues. The food industry as a whole just hasn’t got a strongenough voice.”No-one gets to where Allen and his family have withoutcommitment and hard work. His wife Barbara, son Jamie (salesand marketing manager), daughter Joanne (creative design) allenjoy working with him and have invested many hours of hardwork in the company.Allen has always been open to new ideas, new ways ofmaking the business work. He’s valued his staff, and helpedthem out when they needed support. His energy and the applicationof his genial, fun-loving personality on the company,plus a fierce intelligence, are at the root of the success.What are his plans now? I don’t think a quiet retirementis anywhere on the horizon, something new is fermenting inthat active brain. Meantime, he’s looking forward to attendingthe Rugby World Cup, perhaps a short holiday. Barbara fanciessome shopping. Allen Peters has completed one phase of hislife, the next will be just as successful and will also be built onintegrity and hard work.28Food New ZealandGET THE FOOD SAFETY ADVANTAGEAkl: 09 366 4690Chch: 03 366 4690www.burwater.co.nz• Comprehensive Food SafetyTraining• Consultants on call• Hassle Free Food SafetyProgrammes• Labelling Compliance Advice

Congratulations!to winners of the NZIFST Dairy Industry Achievement Awards–to winners of the NZIFST Dairy Industry Quality Performance AwardsAward WinnersSpring Humphreys, MC for the evening – and the wholeconference.Carl Gobel, winner of the William Riddet Memorial Prize - forthe top student in Dairy Chemistry and Microbiology in theMassey University Diploma in Dairy Technology Course, ispictured with Alan Waide of TetraPak NZWinner of the DIANZ Gold Medal Award - for outstandingachievement in the Massey University Diploma in DairyTechnology Course, was Royell Philip-Kiriona. His standin,Bill Pepper is pictured with Toni Hunt who stood-in forCryovacThe APV Invensys Scroll for the best Fonterra graduatetraining programme presentation at the NZIFST AnnualConference was presented to Sam Harper by XX of APVJuly 200729

Award WinnersThe NZIFST Dairy Industry Quality Performance Award forCream Products was won by the Fonterra Edgecumbe CreamProducts team and presented to Derek Woodworth by BernieRoberts of HuhtamakiTony Smith, of Fonterra Stirling, winners of the NZIFST DairyIndustry Quality Performance Award for Cheese, with OwenScott of Chr HansenThe Fonterra Clandeboye Powders team were winners of the NZIFST DairyIndustry Quality Performance Award for Milk Powder sponsored by CarterHolt HarveyFonterra Hautapu were winners of the NZIFSTEco-Efficiency Award. Carla Gini is pictured withthe award

Andrew McKenzieChief ExecutiveNZ Food SafetyAuthorityFood allergies are becoming an increasing concernIf you run your own food businesses you’ll know that youhave a responsibility to provide allergen warnings on thelabels of pre-packaged foods or, where the food does notrequire a label, to provide information at your customers’request.‘Standard 1.2.3 Mandatory Warning and Advisory Statementsand Declarations’ in the Australia New Zealand FoodStandards Code sets out mandatory advisory statementsand declarations which must be made in relation to certainfoods or foods containing certain substances.These statements and declarations apply when particularsubstances are present in food as an ingredient; an ingredientof a compound ingredient; a food additive or componentof a food additive; or a processing aid or componentof a processing aid.Allergens that must be declared on food labels are:The NZIFST Dairy Industry Quality Performance Award forProtein Products was won by the Fonterra Hautapu CaseinTeam, represented by Ash Teuhangi, shown here with AlanWaide of TetrapakThe NZIFST Dairy Industry Quality Performance Award forLactose, sponsored by Orica Chemnet was presented toTimO’Brian of the Fonterra Hautapu lactose team by MatthewRowland from Orica Chemnetoooooooocereals containing gluten and their products (eg:wheat, rye, barley, oats)shellfish and shellfish productseggs and egg productsfish and fish productsmilk and milk productspeanuts and soybeans (including their products)added sulphites (in concentrations of 10mg/kg ormore)tree nuts and sesame seeds and their products.Food businesses will need to consider allergen managementas part of their Food Control Plans when the newFood Bill takes effect from July 2008.If you run a food business, here’s some things you coulddo to start managing the risks around food allergens.oooooooookeep accurate details about all the ingredients ofprepared and pre-packed foodsif you change any ingredients update your labels andinformation you make available to your customers.keep copies of old labels or ingredient lists for futurereference in case of problemscheck all the ingredients used in the preparation of thedish/recipe, and what they containavoid cross-contact with surfaces and utensils that mayhave come into contact with an allergenif you have any doubt about whether a food containseven a small amount of an allergen, tell your customer– don’t guess!store allergenic foods in separate containers separatedfrom other foodsuse paper towels for drying hands rather than clothtowelsensure your staff are aware of the seriousconsequences of food allergies and provide regulartraining.www.nzfsa.govt.nzJuly 200731

NZIFSTNew NZIFST ExecutiveAt the NZIFST Annual General Meeting, held at the recent NZIFSTconference, the following people were newly elected to executive roles. Inaddition Sally Hasell, immediate past-president; Toni Hunt, dairy divisionchairman; Jenny Dee and Miang Lim, careers representatives; continue toserve on Executive.Jeannette SamundsenDavid MunroDavid Munro trained as a ChemicalEngineer, and has 33 years experiencein the food industry in research and development,technical, senior managementand consultancy roles.“At the NZ Dairy Research InstituteI was involved in process and productdevelopment of cream products. WhileTechnical Manager at Bay Milk ProductsI established Development Centres andbuilt a strong technical team. Now, as aconsultant, I assist food companies withtechnology and R&D planning, projectreviews, project management, and stafftraining, coaching and mentoring.I have been a Member of the Institutefor 19 years and was made a Fellowin 2004.”During his time as President Davidwould like to see the Institute grow significantlyby raising its profile with thefood industry, young people, and generalpublic, and by delivering tangiblemember benefits.Dave PoochDave graduated in Food Technologyfrom Massey in 1970 then workedin the dairy, seafood and fruit processingsectors. He also started up, thenlater sold Northern Foods Ltd. He hasworked as a consultant, employed andvolunteer food technologist in 20 differentcountries in Africa, Asia and thePacific. He is semi-retired and intendsto continue his UNIDO and voluntaryfood technology work in developingeconomies.As new Treasurer, Dave intends tobring his commercial experience to doessentially three things; ensure the Institutegets a high but safe return onits cash deposits, develop a five yearbusiness plan and where possible simplifyand update the Institute’s financialmanagement practices. Essentially hewill make sure that the finances are ingood heart.Jeannette completed her BSc (Hons)in Food Science at the University ofReading in 1976 and later gained a postgradateCertificate in Education at LancasterUniversity which she followed upwith a Dip Bus(Marketing) from Universityof Auckland.She moved to New Zealand in1988 and took up part time roles withUnitech and Colmar Brunton while herchildren were young.She later moved into senior managementpositions, working for Arnotts,then Mother Earth before it becameDelmaine Fine Foods, Circle Pacific,and most recently as General Managerof Friis Distributors and Country Cuisine.Jeannette describes herself as aresults orientated self-starter with aproven ability to solve complex issues,develop and lead teams, communicatewell and motivate at all levels of an organisation.Her motivation for accepting therole of Vice-President in NZIFST?“Over the years I have enjoyed thesupport and help of many members ofthe Institute. It is my turn to help carrythe baton into the future. The Instituteonly works because of volunteers whounreservedly give of their time. Allmembers have to be prepared to contributeat some stage.”“I would like to see more FoodTechnologists in senior managementpositions in the food industry. The Instituteneeds to be able to convince thebest and the brightest that you can trainas a Food Technologist and get to thetop”.32Food New Zealand

2007 FellowsNZIFSTOn the following pages are the citations and photographs of membersawarded Fellowship of our Institute at our Conference in June.Fellowship is an honour bestowed upon a member to recognise theirsubstantial contribution to the profession of food science and technology,through outstanding service in one of the following areas:Research and development leading to the creation of new knowledgeTechnology transfer and education• Development of the food industry, including promotion of its ethicalstandards and public image• Development of the affairs of the Institute, its Branches or DivisionsOur institute is proud to number amongst its members these new Fellows.Andrew HudsonAndrew has a BSc (Hons)from Bristol University, England,and doctorate from theUniversity of Waikato. Hejoined the Institute of EnvironmentalScience and ResearchLtd (ESR) in 1996 where he iscurrently a senior scientist inthe Food Safety Programmebased at the ChristchurchScience Centre. His careerexperience includes positionswith the University ofWaikato, working on variousaspects of thermophilic bacteria;at MIRINZ producingpredictive models for the growth of Listeria monocytogenes,Aeromonas hydrophila and Yersinia enterocolitica; and a fewyears at AgResearch examining microbial transformations ofunsaturated fatty acids with a view to their manipulation fordairy product flavour enhancement.Andrew’s main current area of scientific interest is thebiocontrol of foodborne pathogens, particularly using bacteriophages(phages). In addition he maintains an interest infoodborne pathogens..He has been accepted onto the roster of the FAO/WHO expertsin microbiological risk assessment and is a member of theNZFSA Academy of Experts. Andrew has published 50 papers,reviews and book chapters on food microbiology. He has alsomade numerous oral and poster conference presentations, andis an occasional contributor to Food New Zealand.Andrew was recently the recipient of the ESR Senior Fellowship,which supported lab visits to the USA and Europe aswell as attendance at the first European ProSafeBeef meetingin Dublin.He served on the Canterbury branch committee for severalyears before children came along, and has been a Professionalmember of NZIFST for 10 years.Carol PoundCarol completed a B Tech(Food) from Massey in 1985and then took up employmentas a Food Technologistat PFL Limited in PalmerstonNorth. In 1987 she returned toMassey to lecture in ProductDevelopment and Food Marketingin Palmerston Northand then later at the Albanycampus.In 1996 Carol completedan M Tech (Prod Dev) whereshe examined ways to involvechildren in the productdevelopment process. By2001 she had decided to jointhe ranks of the self-employed but continued working at Masseyunder contract until 2004 before she could finally make thebreak from lecturingFrom 1998 to 1990 she was branch secretary for the Manawatubranch of NZIFST then from 1990 to 1991 she was branchchairman and a council representative.Carol’s passion for technology education in schools happenedby accident when Massey decided to launch the CRESTprogramme in New Zealand in 1998. She has been involvedin all aspects of this programme and she held the position ofJuly 200733

NZIFSTNational Gold CREST Assessor for many years. Her work withCREST was recognised in 2004 with the award by the RoyalSociety, of a New Zealand Science and Technology BronzeMedal. Carol has also been a successful Neighbour EngineerConsultant working with a category winner in 2003 and twomerit winners in 2004.It was this CREST experience that lead to her current contractwith the Ministry of Education as a Beacon Practice Facilitatorwith food technology teachers – she is passionate aboutimproving the quality of food technology teaching in schoolsso that the best students will be attracted to the profession.David SalthouseDavid commenced employmentin 1967 at Wattie’sHastings on a seven yearmanagement trainee programme,gaining experiencein production; canning andfreezing technologies, concentrationand evaporationprocesses, quality control,agricultural and companyadministrative functions. Heprogressed to assistant factorymanager and thence tobranch manager at the Feildingplant in 1979.He moved to Timaru asbranch manager in 1983 andthen consolidated the South Island operations in Christchurchin 1987. During this time he managed all facets of the Company’sfactory operations in Christchurch with a product biastowards export markets and served on the Wattie’s Executivecommittee in the early 1980’s.From 1992 – 1996 Andrew was a Consultant in Christchurchand, starting in 1997, held a temporary role as the generalmanager of Fine Wines Ltd. Christchurch, a South Island wineimporting, sales and distribution company.From 1999 – mid 2002 he was director (manufacturing,operations and trading) of Garden City Foods Christchurch,assuming control of the company’s manufacturing operations,logistics, sales and marketing.For the past 4 years he has held the position of regionalmarketing manager, Westland Milk Products. He is directly responsibleto the sales manager for brand /market developmentand sales in Russia, Europe, CIS, Middle East and Africa.David is a Professional member of NZIFST, and is an activeBranch Committee member.Marie WongDr Marie Wong is currentlya senior lecturer within the Instituteof Food, Nutrition andHuman Health at Massey University,based at the Aucklandcampus.Marie completed her undergraduatedegree, Bachelorof Technology in Biotechnology(Hons) at Massey Universityin Palmerston North. Fromthere she went to work for theNew Zealand Apple and PearMarketing Board at their Nelsonfactory where they processedapple juice and solidapple products. Marie’s primary role there was in quality butshe also provided technical support for the factory, being theonly technologist at the site. From there Marie headed north tothe then DSIR, Division of Horticulture and Processing, whereshe was employed as a scientist in the food processing section,which later became part of HortResearch when the crown researchinstitutes were formed.Within the food science group she carried out a number ofresearch projects related to the processing of fruits and vegetables.While at HortResearch, she completed her PhD in foodengineering through Massey University. At the end of 1998, shemoved to Massey University Auckland campus as a lecturer toteach into the food technology programme.Marie is now the major leader and graduate subject advisorfor the food technology programme at the Auckland campus.she has also supervised a number of final year food technologystudent projects and masters students and is currently supervisingPhD students. Her research interests cover a numberof aspects of food technology and food process engineering,including horticultural processing, extraction technologies, extractionof edible oils, high pressure membrane processes andmodelling.Marie was involved with the NZIFST Food journal committeein the early 1990s and since 2006 she has been a memberof the existing NZIFST journal committee. Marie has also assistedwith NZIFST conference committees in the past. She wasawarded professional member of NZIFST in 1992 and is also aprofessional member of IFT.Julian YeeJulian completed his degreein food technology fromMassey University in 1985and started employment as abranch chemist at Wattie’s IndustriesWashdyke, Timaru, ahighly challenging and variedexperience covering frozenvegetables, dehydrated foodsand snack products. Shortlyafter this, in late 1986, alongwith a fellow food technologist,John Plummer, he joineda traditional importing/tradingcompany, A.M Satterthwaite,as technical salesman. A.MSatterthwaite was one of thepioneering companies seeking technically qualified people topromote and demonstrate use of increasingly technical and sophisticatedfood ingredients. With Dr Mary Earle’s words stillringing in our ears that it was a “waste of good food technologist,”they felt it was challenge in opening new career paths forfood technologist into sales with actual technical people sellingto technical people understanding their market requirementsand sourcing ingredients for innovation.In 1995 Julian joined New Food Coatings Pty Ltd (Aust) asa technical sales executive. Over time the company becameNewly Wed Foods which is a leading global company focusedon product development and customisation of Food Coatingsystems to specific customers’ requirements. My role and activitiescover product development and sales predominantly inNew Zealand, also in Australia and South-East Asia where wehave major operations in Thailand, Philippines and China.My involvement with the NZIFST began as a student memberthen I became active within the Canterbury branch, eventuallybecoming branch vice chairman 1989-1999. Through thisperiod I was involved in at least four conference committees.34Food New Zealand

Branch NewsNZIFSTAucklandThe Auckland Branch committee struck gold with their invitedspeaker for the AGM meeting; with 56 members attending.This was a significant improvement on the prior year’sAGM. We believe this is a reflection of the programme thecommittee put together for members combined with regularmonthly meetings. Your committee is pleased to receivethe growing level of support but we would like to crack therecord 160 present at an early 1980’s meeting. Let your committeeknow what will encourage you to come along and networkwith fellow technical professionals in the food industry!We have been fortunate to enlarge our committeefor the coming year and have also received offersof support for some Branch activities from members.The new committee comprises Natasha Sabatier (Chairman),Megan Johnstone (Treasurer), Marion Cumming (Council delegate),Paula Thomson and Dave Pooch with new membersEllen Bird, Eleanor Smith, Louise Taylor, Catherine Benefield,Nicola Dale, Daphne Tan and John Lewis. We would like tocongratulate Dave on his appointment as National Treasurer.As many food industry people will be aware, Nice and Natural Ltdis a privately owned company that Allen started in the 1980’s. Allenwas one of the entrepreneurial speakers at the Auckland conference.For more on Allen turn to our Entrepreneur’s story (page 26).The AGM and presentation were followed by finger food, beveragesand a lively networking session. Unfortunately, the committeehad to spoil proceedings by requesting members head homeafter 08:30 having exceeded our scheduled booking window.Marion CummingOtagoThis year has seen a flurry of activity at the Otago/Southlandbranch. On April 21 a tour of Central Otago wineries was held.Despite a wonderfully warm autumn day the event was attendedby only four people, including one NZIFST member. Over severalglasses of wine, increasing pressure was put on the three nonmembersto join the institute.After lunch at one of thewineries the rest of the daywas spent tasting world-classOtago Pinot Noir wines.On May 17 four NZIFSTmembers and seven studentsspent a delightfully hoppyevening tasting beer at Emerson’sBrewery in Dunedin.The owner, Richard Emerson,introduced the groupto some of the finer aspectsEmerson’s Brewery, Dunedin.of beer tasting. A new beerfrom Emerson’s will shortlyappear on the market, named“JP”, in honour of the recentlydeceased head of food science at Otago, Jean-Pierre Dufour,(1997-2007) and president of NZIFST (2003-4).The annual general meeting of the branch was held on June 7and attended by eight members. The committee this year willcomprise David Everett (chair), Karen Hein (secretary), Pat Silcock(treasurer), Phil Bremer (past-chair), Fiona Nyhof, Erin Young,Sonya Lindsay, Lynette Finne, and Kylie Phillips (student representative).As usual, there were more appointments to the committeethan there were members who attended the AGM, graphicallyillustrating the importance of showing up to meetings.David EverettRichard Emerson answering questions from Otago/Southlandbranch members as they sampled beer from Emerson’s BreweryNZ’s Authority on Food Technology, Research and ManufacturingSUBSCRIPTION FORMOFFICIAL JOURNAL OF NZIFST • ENDORSED BY MIANameAddressPhoneEmailPlease invoice me for $July 2007(see below for rates) and add me to your subscribers’ list.Note that your subscription will be activated on receipt of paymentSubscription Rates:New Zealand: $NZ70.00 incl GSTAustralia: $NZ125.00Rest of the world: Price on application – emailsubs@peppermintpress.co.nz indicating your countryReturn completed subscripton form to:Peppermint Press, P O Box 11 530, Ellerslie, Auckland,New Zealand or go to www.peppermintpress.co.nz and subscribe on line.July 200735

NZIFSTNew MembersWe welcome the following new Members and congratulate those upgraded to Professional MembershipNew Professional MembersLynne Maree Armitage Senior Process Engineer Downer MBL ChristchurchAnna Lowndes Technical Brand Manager – Salty Foods Bluebird Foods AucklandLynn McIntyre Senior Scientist ESR ChristchurchUpgrade to Professional MemberSandra Julie Chambers Product Development Manager Heinz Watties Ltd HastingsNew MembersKurt Dieter Adam Managing Director STP BIO Ltd AucklandJanet Diane Anderson Key Account Manager Goodman Fielder AucklandLara Carolyne Arderne Business Manager - Food Ingredients IMCD (formerly Swift NZ) AucklandCarol Lesley Bates Manager Poultry Vet Services AucklandCatherine Tara Benefield Sensient Technologies NZ AucklandHemal Narendrarai Dave Protein Technologist Fonterra HamiltonWilliam Allan Dobbie Technical Services Manager New Zealand Sugar Co Ltd AucklandMark Christopher Downey Research Officer Massey University Palmerston NorthAlexandra Kay (Sandi) Galpin Associate Research Technologist Fonterra Palmerston NorthPradyumna Gampala Food Technologist Cadbury Confectionery Ltd DunedinFarirai Nyengeterai Gwengo Assistant Category Manager – Chilled Foods The Warehouse Ltd AucklandWietzeHoogeveen Director Hoogeveen Consultants Ltd HamiltonEmma Jane Kerr Food Technician ESR AucklandRebekka Majcen Certification Officer (Processing) BioGro NZ Ltd WellingtonMargaret Lynn Mallock General Manager SAITL Dairy Laboratory HamiltonDavid John McGregor Technical Sales Manager Cleantec AucklandAmitkumar Mistry Quality Technologist Charlie’s Trading Company AucklandStephen Charles Mitchell Process Development Technologist Fonterra, Longburn Palmerston NorthEleanor Dale Smith Wrapped Snacks Dev Technologist Bluebird Foods Ltd ManukauTamsyn Mary Spackman Technical Manager Heinz Watties ChristchurchLouise Taylor Sweet & Savoury Applications Technologist IFF Ltd AucklandJoanne Margaret Todd Senior Health Platform Manager Fonterra Brands Ltd AucklandMark John Webster Sensory Technician Fonterra WaitoaUpgrade student to memberNaomi Ruth Harrison Production Graduate Fonterra Brands Ltd AucklandNZIFST DirectoryADMINISTRATIONexecutive manager Rosemary HancockPO Box 8031, Palmerston NorthPh (06) 356 1686Fax (06) 356 1687Mob (021) 217 8298rosemary@nzifst.org.nznational executivepresidentDavid MunropH (07) 575 7940munrodca@wave.co.nzvice presidentJeannette Samundsen(06) 877 6771bossam@xtra.co.nzdivision contactsDAIRY industry Toni Hunttonihunt@pcconnect.co.nzFood Safety Campbell Mitchellcdmitchell@mccain.co.nzFood Marketing Tony Garretttgarrett@business.otago.ac.nzNutritionDave MonroDaveM@nhf.org.nzSensoryRebecca ShingletonRebecca.shingleton@fonterra.comtreasurerDave Pooch(09) 410 8357pooch@kiwilink.co.nz36Food New Zealand

Mentoring helps directcareer choicescarreersNick Maitland, Techlink Communications OfficerDespite the fact that food and beverage exports have doubled inthe past ten years and now account for close to 50% of New Zealand’stotal merchandise exports, industry still struggles to findenough qualified food technologists. Perhaps part of the answerlies in promoting the profession in schools? Food technologistCarol Pound thinks so.Since 2002, Carol has mentoredsenior technology students at TararuaCollege, Pahiatua. Besides raisingthe profile of the profession, Carolhas helped students succeed intheir courses and contributed to theprofessional development of theirteacher.How it worksCarol was first contacted by theschool’s senior technology teacher,Diana Eagle, through the Royal Societyof New Zealand (RSNZ). Dianawas looking for help with developingand introducing a new NCEAtechnology unit to the curriculum.Right from the outset, Carolmade it clear that she wasn’t thereso much to ‘teach’ the students asmentor them, by helping out withtheir projects and answering theirquestions.Besides providing technical adviceand introducing the students tothe use of planning, production andtesting procedures, such as Ganttcharts, HACCP, and flow charts, Carol introduced them to moregeneral concepts such as idea generation and screening andconcept development. She also introduced the students to theidea of focus groups and showed them how to go about gettingmeaningful feedback to enhance their technological practice.Carol provided Diana with professional support and developmentby critiquing student workbooks and exposing Dianato new ideas, materials and practices.School values mentor supportTararua College students at workDiana says it was very useful having Carol’s input whenchoosing teaching resources.“There are many resources available in book and videoform, from Australia and the UK, that are useful, but on theother hand they can add confusion as to what is best practicefor us to be teaching our students. I have found many textsthat appear to be contradictory, so I’ve asked Carol for adviceon some of these. I have found her real-life experiences in realindustry settings in New Zealand a more solid foundation onwhich to build best practice for my students.”Another benefit of the programme was having her eyesopened to the possibilities and advantages of getting industryinvolved in the classroom.“Carol has helped me realisethe vast wealth of experience andknowledge out there in the communityand how it can be usedby teachers if they are prepared togive it a go.”Since the mentoring programmebegan, Diana has forged links withMassey University, the dairy industryand a local processing company.Food technologists from theprocessing company have served asclients for her scholarship studentsfor a couple of years now.Carol’s viewBesides working as a food technologistfor 21 years, Carol has lecturedat Massey University and is aGold Assessor for the Royal Societyof New Zealand’s CREST awardscheme. While this lecturing experiencestood her in good stead atTararua College, she says potentialmentors shouldn’t worry if theyhave never stood in front of a classroombefore.“No, you don’t need teachingexperience to mentor. You just need an interest inworking with young people, the ability to listen to whatthey are saying while also understanding that they are goingto need guidance at times to keep going in the rightdirection.”Carol takes satisfaction from the results achieved by the students.One of the students she mentored, Samantha Eagle, wasawarded Top Scholar in Technology in 2005. “I can say that Icontributed my little bit to that. She did all the hard work, butmy little bit of influence will have counted towards the finalsuccess.” (An article from Sam about the project, Soy Yog-it,featured in the September/October 2006 issue of Food NZ. InDecember 2006, at the RSNZ Realise the Dream event, Sam wonthe Genesis Energy Excellence in Technological Practice Awardfor this project.)If you are interested in following Carol’s lead and becominga mentor for a teacher or school, contact Jenny Dee,deecisive@slingshot.co.nz, for more information.July 200737

PORK INDUSTRY NEWSSatisfying consumerrequirementsShankar Cumarasamy, Pork Industry BoardMarket segmentsPork is an everyday staple and holds cultural significance forAsian consumers, particularly those from South East Asia and China.New Zealand’s Asian population experienced raapid growthin New Zealand between 2001 and 2006 and this group is recognizedas an important segment of pork consumers with specificpork quality requirements.Recent research conducted in New Zealand has shown thattaste expectations, cultural requirements, cooking methods, ethnicingredients, and the combinations used to make up a whole mealcollectively contribute to those unique eating quality requirementsFlavour, intramuscular fat, colour, and overall freshness are themajor parameters that vary. This segment also requires differentvarieties of fresh pork cuts and parts compared to those availablein the supermarkets.Pork flavourFlavour is an important quality attribute for this segment. Factorscontributing to flavour in pork include ingredients used in pigfeeds, animal characteristics such as sex, age and breed and otherattributes such as raising conditions and feeding systems. Due todifferences in pork production systems in different parts of theworld the factors that contribute to flavour differ and thereforesubtle differences in the overall flavour of pork are detected. Specifically,Asian consumers who are accustomed to the flavour ofpork produced in their regions are believed to detect differencesin flavour when consuming pork from other parts of the world.This flavour difference has sometimes been shown to affect theiroverall acceptance of locally produced pork.There are certain volatile flavour compounds associated topork that are not always present at detectable levels and are alsonot equally detected by everyone. They are exposed when the fatfraction in the meat is heated. The Asian segment is more sensitiveto these compounds. The New Zealand Pork Industry Boardis currently working with Massey University to understand theflavour dimensions as perceived by this segment as well as explorethe relationship between these dimensions and acceptability.Fat levelsThis consumer segment also prefers pork with increased levelof intramuscular fat. This is contrary to the general consumerdemand for the lowering of fat. In recent years there has beensignificant focus on breeding leaner pigs world wide and as a resultthere is some indication that the intramuscular fat levels havebeen decreasing. The presence of intramuscular fat contributes totenderness and flavour and this aspect is well recognized by thissegment of consumers.Meat colourThere is also an indication that this ethnic segment prefersfresh pork with a dark red colour. International research done onpreference for pork has shown that the majority of New Zealandconsumers prefer a light red colour. There is also some indicationthat white fat is considered attractive by this group.Market presentationThe overall freshness of pork is an important attribute forAsian consumers. Pre-packaged or frozen pork is not favoured.There is a strong preference to buy fresh pork from Asian butcherscompared to buying in supermarkets since their approach toselling pork is quite different. These butchers individualise thesale to suit the customers’ needs and also stock a range of freshpork cuts and parts.Overall, specific pork related eating quality and other associatedrequirements vary among cultures. The New Zealand PorkIndustry Board recognises these differences and is working onextending quality systems to cater for a wider group of consumerswith different preferences.Cut your mixing time by up to 90%Silverson high shear Batch mixers offer unrivalled speed and versatility andcan cut mixing times by up to 90%.Easily interchangeable rotor/stator workheads allow each machine to mix,homogenise, dissolve, disperse, disintegrate or emulsify a wide variety of products.ADVANCED PACKAGING SYSTEMS LIMITEDPh: 09 966 3360 Fax: 09 966 3361 Email: sales@advancedpackaging.co.nz www.silverson.co.nz38AdvancedPackaging Silverson.indd 1Food New Zealand2/11/06 1:37:34 PM

MIA NewsTighter lamb supply period aheadfor meat sectorMeat & Wool BoardEconomic Service predictionsshow that supply oflambs for the export tradefrom New Zealand in theyear from April to September2007 is expected to bedown 16 percent or 1.6million head on the sameperiod last year.This decrease followshigh lamb production inthe first half of the year- up 11 percent (1.6 millionhead) on the previousyear. For the year to30 September 2007 totalexport lamb production is estimated at 24.8 million head and isalmost the same (+0.2 percent) as the previous year.At the end of January, export lamb production was 21 percentahead of the same period in the previous year, Rob Davison,executive director of the Economic Service says. “The earlyhigh production was brought about by dry seasonal conditionsin many regions coupled with ‘falling to weak’ export lamb pricesthat encouraged an early slaughter. Lamb slaughter weightsto date of 16.85 kgs were 1.6 percent behind last season andreflect the early slaughter trend and tighter feed conditions.”The decrease in lamb export supply for the last six monthsof this season also coincides with lower Australian lamb production.Australian lamb production was up 10 per cent in thesix months to the end of February 2007 and Meat and LivestockAustralia expects its annual production to be seven percenthigher this year due to the increased emphasis on lamb productionin recent years and the drought effect. However, Australianlamb supplies are expected to tighten in the 2007 June quarterand decrease further in the 2007 September quarter comparedwith last year.Looking ahead to the 2007-08 season, export lamb supply isexpected to remain similar to the current year. Australian lambproduction is expected to decrease about 7 per cent on thecurrent year. This reflects the impact of the drought which hasreduced their sheep numbers by about 6 million this year to 94million head.New Zealand exports 92 percent of its lamb production,consuming only 8 percent on the local market. Australia in contrastconsumes around 60 percent of its lamb production andexports 40 percent.New Zealand lamb exports, on a shipped weight basis,total 310,000 tonnes and Australian lamb exports total 157,000tonnes.Carbon footprint suppply chainsummit (UK)The British retail and FMCG sectors got together in the UKrecently at the Carbon Footprint Supply Chain Summit in London(24-27 May) to evaluate the business and cost efficiencybenefits of accurate carbon measurement throughout the supplychain.Unlike other industry sectors that are implementing carbonmanagement initiatives, the retail and FMCG supply chains andbrand ranges pose significant challenges for accurately andcost-effectively reducing, measuring and reporting carbon footprints,the organisers said. Key retailers, FMCG manufacturersand food producers were brought together with the opinionleadersand experts from the key stakeholders and non-governmentalorganisations.Delegates heard from keynote speakers from Forum for theFuture, Wal-Mart, Greenpeace, and the Climate Group. Otherspeakers included Euan Murray, Head of Strategy for theCarbon Trust – the British government’s advisory body – whotalked about understanding the scope for measuring and reducingcarbon emissions across the retail and FMCG chains,Boots PLC’s Sustainable Development Manager Andrew Jenkinsmapped the product journey and how to define the boundariesof the product lifecycle, while Professor Gareth Jones, Professorof Agriculture at the University of Wales, looked at strategies fortackling farming emissions.The British government recently took the first step to towardsintroducing carbon labelling on all products, announcingthat it would be working with the Carbon Trust and the BritishStandards Institute over the next 18 months to develop abenchmark for measurements - Key British retailers like Marks& Spencer’s have been working with the Carbon Trust on thecomplex task of calculating the carbon footprint for the foodthat it sells and others have outlined their vision for carbonneutrality.More information from:www.carbonfootprint-supplychain.com.MIA NEWS July 200739

MIA NEWSMeaty MorselsSnippets from the vast array of research, technical, market and policy informationreceived by the Meat Industry Association.The Eagle Fat Analysis Machine located at Riverland’s Eltham plant. Fat content is being determined non-invasively, and inreal time. The carton in the foreground has been rejected for a foreign object such as bone or metaloooNew CEO for Crop & Food Research – Mark Ward isthe new chief executive for Crop & Food Research. Wardmoved from AgResearch where he was general manager offood and health.Eagle-eyed technology for meat fat – New Zealanddevelopedmeat scanning technology is helping beefburgerpatties pass US fat content regulations. Eagle FAhas been developed in a joint venture between IsoScan(a department of Geological and Nuclear Sciences [GNS])and meat processors, ANZCO Foods Ltd. American beefburgermanufacturers are required to ensure that theirbeef patties contain less than the maximum 22.5% fat.The new technology enables the fat content of frozenand chilled New Zealand-grown beef to be accuratelymeasured by x-ray so it can be sent to the US and blendedwith fat trimmings to make burger patties which meetUS regulations. Using the same technology as luggagescanners in airports, the system is non-invasive. Up to 15cartons of beef, each weighing 27.2kg, pass through themeat scanner per minute with the fat content and weightbeing constantly monitored to better than 1% accuracy. Italso detects foreign bodies in the carton. The equipmentalso has the potential for wider application outside themeat industry – other foods such as olives, fruit, oil andmilk could all soon be x-rayed before they reach retail.Measuring meat tenderness and colour – AgResearch,oMeat Industry Research Institute of New Zealand (MIRINZ)is investigating new technology that could be hugelybeneficial to the New Zealand meat industry. In Touchnewsletter (May 2007) details a project funded by theFoundation of Science Research and Technology. Scientistsare looking at how near infrared (NIR) spectroscopycan be used to measure meat quality attributes, such astenderness and colour stability, in beef and lamb. Whileit has been used in other industries to measure specificproperties of products, such as the alcohol content ofwine, it has never been successfully applied to measuringmeat quality because of the complex, compoundingfactors, such as pre- and post-slaughter conditions. Theconcept is for meat plant staff to measure meat propertiessoon after slaughter to provide processors with informationabout the potential of the product as early as possible.This will enable the processor to maximise the quality andvalue of the meat, grade the meat more accurately and sortproducts. The project is aiming to develop an on-line NIRdevice suitable for use in meat processing environmentsand to develop calibrations between the device and keyquality attributes of carcasses or cuts.Realising potential in the global food market – Thechallenges facing the New Zealand food industry can beovercome with smart science and bold business initiatives,according to Julian Heyes, science group manager atFor further information on any of the above items contact the Meat Industry Association on 04 473 6465 or byemail info@mia.co.nz. Visit the web-site www.mia.co.nz.40Food New Zealand

oooCrop & Food Research. Writing in Digest, the researchorganisation’s quarterly newsletter, Dr Heyes says thatconsumers worldwide are demanding wholesome,flavoursome food that is sustainably produced. There isa clear need for an accurate, easily understood measurefor the energy used to produce food and get it to market,he says. Science is providing a clearer picture of energyuserelated to food, and that will be the foundation ofan accurate energy measure. “To deliver high valueprocessed foods to international markets, we mustrecognise and cater for regional differences, particularlytaste preferences,” says science group manager JulianLee. “In the longer term, we will be developing foodsfor the performance and health needs of individuals.”Nutrigenomics will improve understanding of how humans’genes interact with the food eaten and the effect onphysical and mental performance and health. We will thensee food developed for specific benefits. Forward thinkingand a comprehensive approach to research along with adynamic food industry will see New Zealand remainingcompetitive in the future global marketplace.Golden age dawns for beef farmers – New Zealand’spasture-fed beef industry is going to experience a goldenage according to AgResearch. European productionsubsidies are coming to an end; the United States isswitching much of its cereals into fuel for cars rather thanfood for humans and Asian demand for livestock derivedfoods – milk and meat – is massively surging, CEO DrAndy West says. “It means demand is outstripping supply.”“While New Zealand beef can’t feed the world alone, itcan feed many middle class consumers in the Americas,Asia and Europe,” he says. “Studies funded by Meat andWool New Zealand and conducted by AgResearch showthat productivity of some beef farms could be raised by upto 300% with new technologies, yet to be applied. It is themix of on farm productivity gains with the creation of new,high value products that is so exciting. We need to graspthe opportunities before us – decisively.”Celebrity pressure cook – Gold medallists, Georginaand Caroline Evers-Swindell, television and radio celebrityMartin Devlin and fashion designer Annah Strettoncompeted to cook under pressure at this year’s Fieldays inMystery Creek, Hamilton. For the first time, New ZealandBeef and Lamb hosted the Mystery Creek Pressure Cookon the Meat & Wool New Zealand stand at Fieldays. Thissaw teams of chefs and celebrities compete to createthe best dish using New Zealand beef and lamb andmystery ingredients in a limited time of 30 minutes. Othercelebrities taking part included All Black legend, ColinMeads, who pitched his skills against the Mad Butcher, andthe Minister of Agriculture, the Honourable Jim Andertonversus Dr Rick Pridmore, former CEO of NIWA.Restructuring of AgResearch science groups– Mark Ward’s departure from AgResearch presented anopportunity for the Crown Research Institute to restructureits science and technology groups. Effective from 1 July,the majority of the Food & Health group has been mergedwith the Textiles Group, under a new leader, Dr RobertFinch, who is currently General Manager of Textiles.Motors & Brake Motors \ Servo Motors \ Gear Units \ Geared MotorsDrive Electronics \ Industrial Gear UnitsTorqLOC MountingSystemfor hollow shaft gear unitsComponents of theTorqLOC ® shaftmounting system1. Customer shaft2. Clamping ring3. Conical bronze bushing4. Gear unit hollow shaft5. Shrink disc6. Conical steel bushing7. Fixed cover12 345 6The patented TorqLOC was introduced in late 2002. Due to its anti-corrosiveproperties and hollow shaft design, it is highly recommended for use inwet applications.TorqLOC requires no key and should remain corrosion free, even afteryears of service. It contacts the customer’s solid shaft in only two places -at the support bushing which is bronze and will not corrode to steel due tothe nature of dissimilar metals and at the torque bushing which is electroless nickel plated 1045 carbon steel. Furthermore, the high clampingforces located at the torque bushing prohibit the presence of oxygen sooxidation (rust) cannot occur.SEW-EURODRIVE’s TorqLOC shaft locking system is used formounting Helical (F series), Helical-bevel (K series), and Helicalworm(S series) hollow shaft geared motors and geared units. Itis designed to allow mounting onto standard bright steel shaftingwithout the necessity of machining or cutting keyways. TorqLOCprovides an easy method of assembly to or disassembly from themachines solid shaft.Advice, planning & drive calculations. Fast service customised units fromour huge range of in-stock components, 24 hour supportAUCKLAND82 Greenmount Drive,East TamakiPO Box 58 428,GreenmountPh: 09-274 5627Fax: 09-274 0165SEW-EURODRIVE (NZ) LTDwww.sew-eurodrive.co.nzPALMERSTON NORTHPhone: 06- 355 21657TL407CHRISTCHURCH10 Settlers Crescent,FerrymeadPO Box 19 825,WoolstonPh: 03-384 6251Fax: 03-384 6455July 200741

William Davidson 125William Davidson125, Part IIOn the 24th May, 125 years ago, the SSDunedin docked in London. It was the endof an historic journey – 98 days long – that isstill creating waves on New Zealand’s exportlandscape. The ship was carrying 5000 frozensheep meat carcasses, the first such cargoever to reach England. The William Davidson125 conference, held in Wellington at the endof May, commemorated that journey.Changing consumer demand, increased competition from lowproduction-costcountries, climate change and global agriculturalprotectionism are four of the more important challengesahead for New Zealand, according to William Davidson 125keynote speaker, Minister of Agriculture, the Honourable JimAnderton.Shaping New Zealand’s future is in New Zealand’s hands, hesaid. His opening comments referred to William Soltau Davidson’spioneering refrigerated shipment of New Zealand meat125 years ago that “changed New Zealand’s destiny” – the legacyof a previously ‘unsung hero’.New Zealand remains an agricultural nation and will be forthe foreseeable future. Primary production and associated processesand services contribute about 17 percent of GDP andtwo-thirds of total merchandise exports. New Zealand is theworld’s largest sheep meat exporter. The meat industry alonecontributes $5 billion in export earnings annually and accountsfor 14 percent of merchandise exports.Major meat exporters leading international players“Our major meat exporters are leading international playersin their fields. A handful of our primary industry companies,all producer-owned co-operatives – PPCS/Richmond, Alliance,Fonterra, Westland and Tatua – have total capitalisation equal tothe whole of the New Zealand share market,” he said, addingthat New Zealand farms are also substantial businesses in theirown right.“Yet, the scale of our industry is puny, compared to the internationalbusinesses of other developed countries.”Highlighting the opportunities available to New Zealand companieson the world stage, Anderton compared Fonterra, NewZealand’s largest food company, to German company Siemens,which started exporting to the UK in 1865 – about the sametime as Davidson’s first frozen meat shipments. Siemens is nowEurope’s largest engineering firm with revenue of NZ$170 billion– far beyond New Zealand’s GDP. Eighty percent of itssales, three-quarters of its factories and two-thirds of its workforceof nearly half a million people are outside its Germanhomeland.Minister of Agriculture, the Honourable Jim Anderton,underlined the importance of primary production to ournation’s economyThe increasing sophistication of New Zealand’s exports and thevalue locked up in its science and knowledge are all preparingour primary industries for the future. “But we enter thatfuture knowing there are enormous opportunities….(and also)challenges we have to face…: Changing consumer demand,increased competition from low-cost countries, climate changeand global agricultural protectionism.”Increased competition leads to more intensive production methods,while global concerns about the environment and climate42Food New Zealand

change, “which threatens to become the defining issue for oureconomy in the next century”, have resulted in much work bythe New Zealand government, Anderton said.In partnership with industry and local government, work is underwayon a Sustainable Water Programme, a Sustainable LandManagement strategy and an Afforestation Programme to treatNew Zealand’s most erosion-prone areas and maximise carbonsinks. Work is also underway to reduce agricultural emissions.Agricultural protectionism needs to be constantly guardedagainst. This manifests not only in the form of tariffs and quotasbut also as non-tariff trade barriers such as sanitary and phyto-sanitary(SPS) regulations, which impose constraints on theflow of goods under the guise ofprotecting countries from pestsand diseases or the recent ‘foodmiles’ argument leveraged bycertain lobby groups, Andertonsaid.William Davidson 125”Where the meat trade isconcerned you have to start ata global level,” Minister of Trade,the Honourable Phil Goff tolddelegatesMeat trade at global level“Where the meat trade is concernedyou have to start at aglobal level,” Minister of TradePhil Goff remarked in his presentation.The WTO’s Doha negotiation,which is creakingtowards conclusion, remains ourbest opportunity for achievingbroadly-based multi-lateral marketaccess gains. “And, it is theonly place we have any chanceof negotiating deep cuts in farmsubsidies.”At the same time, country-tocountryand regional ‘bi-lateral’negotiations are also ongoingbut take time – these currentlyinclude the Gulf CooperationCouncil, a market worth $0.25billion to New Zealand and freetrade agreements (FTA) withChina and ASEAN. New Zealandalso faces “special challenges”when it comes to thelarger OECD economies such asthe European Union, the UnitedStates, Japan and Korea.EU more complexThe European Union has just becomemore complex as the presentationfrom former EuropeanAgriculture Commissioner FranzFischler showed. Our regional tradingpartner now sports 27 memberFranz Fischlerstates with a population of 480 million,including 14 million farmers.Imports of New Zealand meat will still be required to fill thegaps in European production. In the years to 2013, Europeanbeef production is forecast to continue its fall by six percentbelow consumption and European sheep meat production isexpected to continue its decline.Fischler also predicted that as more crops will be needed forthe emerging ‘green’ bioethanol fuel market, competition forlivestock feed will see prices rise and that is expected to impacton meat prices.July 200743

William Davidson 125“Show Me theMoney!”Emeritus vice-president of the NationalCattleman’s Beef Association (NCBA) in the USand former International Meat Secretariat (IMS)director, John Huston, shared his observationsof meat promotion campaigns undertaken inAustralia, France, US and England.‘Show Me The Money!’ was the recurring theme – ‘borrowed’from the Jerry McGuire film – that rang out through John Huston’sWilliam Davidson presentation. He shared his conclusionson where value needs to be added to meat products.“Consumption of red meat is still under attack from the researchers,vegetarians, food scientists, animal rightists, environmentalistsand media, who are all telling consumers to “cutdown on red meat”, he said. The answer is to tell them that“red meat is essential in our diets” and is a foundation food ofhuman evolution.Huston linked animal welfare concerns to the environment, becausein consumers’ eyes they are two interdependent ‘societyconcern’ type issues that are both promoted and managed byprotest groups. Both are also very prone to what he called‘mediatisation’ – being promoted in the media without concernfor scientific basis of fact.The ever increasing growth rate of the organic/natural food marketwith a growing number of farmers, processors and retailers,like Commonsense Organics in New Zealand and WholeFoodsin the US, dealing solely those products reflects consumers’concern about the above two issues. US producers are lookingto Europe as a possibly untapped market, Huston said, but heasked if consumers would be willing to pay premium prices?There are five areas where the global meat industry must managefuture risks, :oooooWe must look at how food animals are raised to satisfyconsumer demandsWe must maintain knowledge of nutrition, health and howmeat fits inWe must take note of the faster market growth of naturaland organic meats over conventional“Thinking globally, acting locally”Food versus fuel or ‘food miles’Five ways to add valueOver the two days, William Davidson presenters highlightedfive ways that value can be added to good quality raw meatmaterial.oooDeveloping new cuts for modern lifestylesResponding to market needsAttending to presentationKnowing your market segmentoandAccording to Geoff Ross of 42 Below, ‘telling a great story’.John HustonEmergence of the Godzone Lamb Club Sandwich!Proprietary Brand/ story/ terroirProvenance/ appellation (e.g. Canterbury)Brand New ZealandConsumer segment (kids, oldies, etc.) and eating occasions (special,mid-week, etc.)Clean, green impeccable environmental/ welfare credentialsSuper safe, high integrity supply chainCustomised Sandwich Fillings for:UK Korea Japan USA UAE etc.Professor David Hughes of London’s Imperial College hasdeveloped the ‘Godzone Lamb Club Sandwich’. Know yourmarket ‘segment’ not ‘niche’, he advises. Using his ‘clubsandwich’, he advocates customer strategies, not countrystrategies, customised for different markets, whether theybe within the UK, US, the United Arab Emirates or China.Copies of the presentations are available at www.williamdavidson125.co.nz.44Food New Zealand

Vitafoods International,GenevaKarl CrawfordTraveller’s TaIlI was invited to speak at the Vitafoods International threeday conference in Geneva in May – and accepted with alacrity.The work we are engaged in at HortResearch with new ‘superfruits’gave me plenty to talk about.The conference runs alongside the Vitafoods InternationalExhibition and Finished Products Expo that, organisers claim, isthe leading exhibition of its kind in Europe. The show attracts400 exhibitors, many of whom launch new products. The buzzproducts are Omega-3 (surprise!) plus all manner of antioxidantsin many forms for all possible uses.The event combines nutraceuticals, cosmeceuticals, andfunctional foods and drinks into one huge visual feast (sorryabout the pun). It’s it’s really about food, however, more aboutingredients, macronutrients and supplements, and there is ahuge amount of interesting stuff on show.NZTE PavilionA new feature of the event was the New Zealand pavilion,supported by NZTE, where New Zealand’s growing naturalproducts industry pitched its products. Eight New Zealand companiesexhibited in the pavilion and a number of others had apresence linked to the NZ PavilionooooooooooComvita Ltd - www.comvita.comHealtheries of New Zealand Ltd - www.healtheries.co.nzNZ Grapeseed Company - www.extractsnz.co.nzManuka Health New Zealand Ltd - www.manukahealth.co.nzJust the Berries Ltd - www.justtheberries.co.nzHortResearch - www.hortresearch.co.nzSeaDragon Marine Ltd - www.seadragon.co.nzRMF Nutraceuticals - www.rmfnutraceuticals.co.nz/Market New Zealand - www.marketnz.co.nz/Natural Products New Zealand - www.naturalproductsnz.org/Comvita’s Claire Newlands was very impressed with theshow. “We didn’t expect to actually do any business but havefound some very good contacts with UK companies and others.Some of them are very positive about our unique Manukaproducts. It’s been good to have the NZ pavilion to help ourbranding. NZ is a very well respected ‘brand’ she said.Healtheries’ Brian Dewar was equally impressed, commenting,“We’ve got some genuine leads, but will know in sixmonths if it really has been worth it. We’ll decide to come backon the basis of the business we pick up here.”Just the Berries was represented by Simon Tavendale whowas surprised to find that the neutraceutical properties of blackcurrantsweren’t well understood in Europe. “We’ve discovereda real opportunity here,” he said.Karl CrawfordGoing it aloneA number of New Zealand companies were exhibiting outsidethe NZ pavilion and I took the opportunity to chat withthem about the Expo.Ben Winters, of Aroma New Zealand, which marketsGlycOmega, aStabilised Greenshell Mussel Powder for joint health, wasthere for the seventh time, in their regular spot. Clearly his companybenefits from the exposure. “We have a unique NZ ingredient,which is a real selling point” he said, echoing ClaireNewlands.July 200745

Traveller’s TaIlVita foods Conference exhibitorsAnother company ‘going it alone’ was Glenn Vile’s NewZealand Extracts – producing cold pressed seed oils. He hasconfidence in the value of the show to his company. “Last yearwe found a distributor so had no problem deciding to comeback.”“This year we are exhibiting some new products and weretalking about new science – all of which keeps the puntersinterested” he said.All NZ exhibitors were happy that visitors to the exhibitionwere ‘quality’ people – and worth talking to – after all, focusingon business and building long term, mutually beneficialrelationships is the primary agenda.My impressions? Some of the products on exhibit were supportedby a degree of questionable science. Many products donot have approval in the NZ marketplace. This show was allabout extracts, supplements, fortification of foods, so not reallya HortResearch sort of place – we are into ‘whole foods’.The exhibition grows year on year: I’m not sure if the conferenceis as successful but overall it’s a great event.It’s about being thereAfter the show NZTE invited those who had time to jointhem in Valencia for, what else, a taste of international matchracing – close up! We were fortunate to be out on the water theday Team New Zealand beat Luna Rossa. That was such a greatday! By the time you read this it will be all over but I’m reallypleased that I had the opportunity to breeze through Valenciaand see the fabulous venue the city has built for the event.46Food New Zealand

Book ReviewsNutritional GenomicsImpact on Health andDisease”Edited by Regina Brigelius-Flohéand Hans-Georg Joost.Published by Wiley-VCH, 2006.ISBN-13 978-3-527-31294-8ISBN-10 3-527-31294-3Price 90 EurosThis is an edited book of 19 chapters.The book provides a fascinatingglimpse of the research contributingto an understanding of the relationshipbetween diet, genes and various aspects of health/disease. Thefirst half of the book focuses on nutrigenomics, defined as anunderstanding, at the molecular level, of the impact of food ongene/protein expression.The first chapter in this half is a detailed overview of nuclearreceptors and their modulation of gene expression. Followingchapters review the impact of various diet constituents on geneexpression, including the effects of fatty acids, retinoids, aminoacids, glucose and selenium. Chapters in this section also reviewthe molecular evidence linking diet to diabetes, obesity,atherosclerosis and cancer and one chapter outlines the role ofPPARs (peroxisome proliferator-activated receptors) in cell differentiation.The final seven chapters of the book examine therelationship between genetic variation, diet and several diseases/conditions(nutrigenetics). The topics covered in this part ofthe book include diabetes mellitus type 2, obesity, inflammatoryresponse, hypertension, cancer and taste.This detail in this book is at times overwhelming to someonenot active in this field of research, but at the same time this detailresults in an appreciation of the enormity of the task. What isnoticeably missing is the hyperbole often associated with nutrigenomics,e.g. predictions that nutrigenomics will result inindividualised nutritional recommendations, reduction in healthdisparities and the production of designer foods. The authorsof several chapters make cautious reference to the potential forrefining nutrition recommendations, but all make it clear thatmuch work needs to be carried out first. These authors reiteratethat this is very much a field in its infancy and that the complexityof food (as opposed to drugs) and the overwhelming amountof data resulting from “omic” studies (genomics, proteomics, etc)must first be addressed. Unfortunately also missing in this bookis any discussion of the practical and ethical aspects involved inusing the information generated by this research.The book will be of interest to nutritionists, dietitians andfood technologists who want a readable summary of nutrigenomicresearch in particular areas, as covered by individualchapters. The book is also of interest to anyone wanting to speaksomewhat knowledgably about TNFα (tumour necrosis factor alpha)or PPARγ or who wants a sampler of various aspects ofnutritional genomic research currently being undertaken. Thisis not an entry level textbook and although the first chapterdefines the main terms, a glossary would have been helpful forthose unfamiliar with the field – particularly as some of the termsare used differently in other publications.Dr Janet WeberIFNHH, Massey UniversityHot Potatoes & Cool BananasAnne Perera, Carolyn Lister and Lesley Bridges,SNP International Publishing, Singapore, 2007, 184 pages.ISBN-13: 978-981-248-110-8Three New Zealanders have written this book plus a contributionof seventy recipes by one of Singapore’s leading chefs. Itis based on the Wellness Foods research programmes at the CRIs.The book’s aim is to explain phytochemicals to the public andinform them which foods are good sources. To encouragetheir use straightforward recipes are included such as Stir-friedChicken with Apricots; Fruit Poached in Red wine; Cherry andApricot Crumble. The Singaporean creations of Devagi Sangmuganare added to jazz things up.The presentation is excellent. There are outstanding colouredphotos of fruit and vegetables on almost every page.Lesley Hedges has BA (Hons) in English Literature and Dr AnnePerera is a Distinguished Member of the International Societyof Poets so the text is crisp and appealing. The combination ofscientific knowledge of foods and literary ability means the authorsare well suited to their task. The foodie and the compulsiveworrier will find a wealth of information. I am not sure theaverage person will understand it all: words like “nutraceuticals”and “chemoprevention” let alone the scary “sulphoraphane” arenot part of their vocabulary. Never mind, if they gain a partialunderstanding and put the recipes to use then the book willhave succeeded. So, if you have an auntie or nephew who isalways asking you questions that relate food to health, then thiswould be just the dish for them. As for you, there is lots to learnfrom “Hot Potatoes and Cool Bananas”. Did you know Russianpenicillin was another name for garlic and the love apple isanother name for tomato?Laurence D. MeltonFood Science, The University of AucklandBook ReviewsJuly 200747

Conference ExhibitionNZIFST conferenceexhibitionWe’ve collected scenes from the exhibition space at conference – with apologies to those whosenames we don’t knowVoted the best ‘large’ stand at the show, Filtercorp’s GrahamPike and Rusell James receive their prize from David Munro,President of NZIFSTThe Tate and Lyle espresso machine kept delegates fueledwith caffeine all through the Conference but especially onThursday morning, after the Awards DinnerOne of the busiest stands at the show, Formula Foods,manned by Zane Smith and Lucas Anstiss, was voted the best‘small’ stand in the show. Their ‘guess the flavour’ competitionshad many delegates puzzledLaurie Powell of Acorn Scientific had a array of interestingdevices on display48Food New Zealand

Conference ExhibitionTatua Dairy food technologist Maria Shambira uses the onsiteinternet links on the Dominion Salt StanBronson and Jacobs and Orica Chemnet shared a large stand,and kept delegates supplied with information and nibblesGeoff Tempest of Barkers chats with Peter Verstappen on theAshland New Zealand standLynn McIntyre of Crop & Food, Christchurch, chats withPhilippa Ross-James of NZFSAJuly 200749

EVENTS‘Local’ courses and conferences17 July, 2007,University of Auckland Winter Lecture SeriesWhat is food?Dr Bronwen Smith and Dr Bryony James24 July, 2007University of Auckland Winter Lecture SeriesWhy are they mucking around with our food? Foodprocessing, why do it?Professor Laurie Melton, Professor Mohammed Farid26 July 2007University of Auckland July Food Science Seminar4-6pm, Clock Tower Room T018, University of AucklandMargot Skinner, HortResearch, Mt Albert Auckland - Healthbenefits of photochemicals: What are they and how do youmeasure them?Winter Lectures 2007The University of AucklandA series of six weekly lecturesin the Maidment Theatre, 8Alfred Street From 1-2pm, 17July–21 AugustPresented by the Faculty ofScience with contributionsfrom the Faculties ofEngineering and Medical andHealth SciencesThe presenters are leaders intheir fields and this series oflectures will be thought provoking and may change the wayyou think about food.Lecture topics and dates at left and further information at www.auckland.ac.nz. Tel: 0800 61 62 63 or text 5533.30th July - 3rd August 200714th Australian HACCP ConferenceRadisson Resort, Gold Coast, Australia.Training sessions, workshops and conferenceEmail: conference@haccptown.com.au, www.haccptown.com.au31 July, 2007University of Auckland Winter Lecture SeriesThe human digestive system: healthy and diseasedAssociate Professor Tony Roberton, Professor Iain Martin.7 August, 2007University of Auckland Winter Lecture SeriesThe obesity epidemic?Professor Alistair Woodward, Professor Peter Gluckman14 August 2007University of Auckland Winter Lecture SeriesEat antioxidants and keep healthy: Fact or fictionProfessor Christine Winterbourn21 AugustUniversity of Auckland Winter Lecture SeriesWhat the future holds,Professor Lynn Ferguson, ProfessorDonald EvansJuly 25-27, 2007Food and Feed Extrusion short courseSydney, Australia.www.foodstream.com.au/extrusioncourse/29-30 August, 2007Dairy Science World Series‘Turning barriers into benefits’conference in Melbournewww.diaa.asn.au26-27 September, 2007NZFSA Annual Conference, Food into the FutureWellingtonhttp://www.nzfsa.govt.nz/events/nzfsa-conference-2007/15 November, 2007Functional Foods Symposium 2007: Wellness FoodsBruce Mason Centre, AucklandContact: Barry Williams conferences@bmcentre.co.nz21 November 2007Good Nutrition, Good Health: Royal Society Conference 2007University of Otago, Dunedin.For further information, please email gill.sutherland@rsnz.orgIPENZ coursesVisit www.ipenz.org.nz/ipenz/nzecal/ks.cfm for information onIPENZ’s continuing Professional Development Programme.NZIFST Members can register for these courses at the IPENZmember rateCourses on Negotiation, Mentoring Project management,Finance, Ethics, Leadership, etcYou can also email cpd@ipenz.org.nz for further information5-7 December, 2007Joint New Zealand & Australian Nutrition SocietiesConference & Annual Scientific Meeting“Is the Quest for the Idyllic Lifestyle Killing Us ?”Massey University’s Albany Campus, AucklandContact Pam von Hurst, P.R.vonHurst@massey.ac.nz.http://nutritionsoc-conference.massey.ac.nz/6-11 April 2008The Institute of Brewing and Distilling - 30th Asia PacificConventionSky City Convention Centre, Aucklandwww.ibd2008.co.nz50Food New Zealand

Conference DiaryEVENTSList compiled by Dr David Everett, University of OtagoSeptember 1-7, 200714th European CarbohydrateSymposiumLubeck, Germanywww.eurocarb14.deSeptember 2-7, 200710th InternationalSymposium on the propertiesof water (ISOPOW X)Thailandwww.isopow2007.orgSeptember 3-5, 2007Linnaeus 2007: InternationalConference on Food andNutritionUppsala, Swedenwww.linnaeus2007.seSeptember 3–5, 200719th SAAFoST BiennialCongress and ExhibitionDurban, South Africawww.saafost2007.org.zaSeptember 5-8, 2007International Food &Hospitality Show – IFHSBangkok, Thailandtrade.solutions@eurofair.co.nzSeptember 7-10, 2007Advancing Grain ScienceWorldwide 2007 AnnualMeetingSan Antonio, Texas, USAwww.aaccnet.orgSeptember 12-13, 2007China International FoodSafety & Quality Conference2007Beijing, Chinawww.chinafoodsafety.comSeptember 12-14, 20071st International Symposiumon Gluten Free CerealProducts and BeveragesIrelandwww.icc.or.at/newsletter/2006-11-30September 12-14, 2007Congress CYTALBuenos Aires, Argentinatecnologos@alimentos.org.arSeptember 13-14, 2007Advances in AntimicrobialInterventions for QualityControl of Meat and PoultryProductsToronto, Canadawww.cmc-cvc.com/english/news_e.asp#SymposiumSeptember 17-19, 2007Symbiosis - 13th EuropeanCongress on BiotechnologyBarcelona, Spainwww.ecb13.euSeptember 19-20, 2007LMC Congress 2007:Innovations in FoodTechnologyCopenhagen, Denmarkwww.lmc.dk/english/congress2007September 23-26, 20071st Latin American ICCConference 2007Cereals and Cereal Products:Quality and Safety - NewChallenges of World DemandRosario, Argentinawww.1laconference.com.arSeptember 24-26, 2007CIGR Section VI 3rdInternational SymposiumFood and AgriculturalProducts: Processing andInnovationsNaples, Italywww.aidic.it/3CIGRSeptember 25-28, 2007World Seafood Congress 2007Irelandwww.worldseafoodcongress07.comSeptember 29 -October 2, 2007FNCE 2007: Food & NutritionConference & ExpoPhiladelphia, PA, USAwww.eatright.org/cps/rde/xchg/ada/hs.xsl/7539_ENU_HTML.htmSeptember 29 -October 4, 2007IDF World Dairy SummitDublin, Irelandwww.wds2007.comOctober 7-10, 2007International Baking IndustryExposition 2007Orlando, FL, USAwww.bakingexpo.com or www.ibie2007.comOctober 9-13, 20072nd InternationalSymposium on HumanHealth Effects of Fruits andVegetablesHouston, Texas, USAfavhealth2007.tamu.edu/October 13-17, 2007ANUGA 2007Cologne, Germanywww.anuga.deOctober 15-18, 2007Modern Bakery Moscow 2007Moscow, Russiawww.modernbakery-moscow.com/englisch/index.phpOctober 17-19, 2007Biofuels and Biofoods:The Global Implications ofEmerging TechnologiesDes Moines, Iowa, USAwww.worldfoodprize.org/symposium/2007.htmOctober 21-24, 2007Fourth InternationalConference on Mechanismsof Action of NutraceuticalsTel Aviv, Israelwww.evetopf.org/icman4October 21-24, 2007UW-River Falls 27th FoodMicrobiology SymposiumCurrent Concepts inFoodborne Pathogensand Rapid and AutomatedMethods in FoodMicrobiologyUniversity of Wisconsin-RiverFalls, USAwww.uwrf.edu/food-scienceOctober 24-27, 20074th International Congress:Flour-Bread ‘07Croatiawww.ptfos.hr/brasno-kruh/October 24-27, 2007Aquaculture Europe 2007Istanbul, Turkeywww.easonline.org/agenda/en/AquaEuro2007/Aqua2007.aspOctober 24-27, 2007Worldwide Food ExpoChicago, Illinois, USAwww.worldwidefood.comOctober 25-26, 2007Paris Nutrigenomics 2007Paris, Francewww.isanh.com/nutrigenomicsNovember 5-6, 2007GEFFoST Conference: FocusFood Science, “Lipids andLipoids – Proteins andEnzymes”Frankfurt, Germanywww.events.dechema.de/LebensmittelNovember 5-8, 2007The 7th InternationalConference on Nutraceuticalsand Functional FoodsReno, Nevada, USAnedra.sneed@worldnutra.comNovember 7-9, 20074th International Symposiumon Milk Genomics andHuman HealthNapa, Californiawww.milkgenomics.orgNovember 11-13, 2007Soya & Oilseed Summit 2007Chicago, IL, USAwww.soyasummit.comNovember 14-16, 2007Joint EFFoST/EHEDGConference on Current Issuesin Food Science and FoodEngineeringLisbon, PortugalEFFoST / EHEDG JointConference 2007www.effost-ehedg-conf.elsevier.comNovember 19-21, 2007Food in a Future Climate -Conference on Organic FoodSystemsNorrköping, Swedenwww.cul.slu.se/english/conference/index.htmlNovember 20-21, 2007World Food Technology andInnovation Forum 2007Dublin, Irelandwww.foodinnovate.comDecember 4-6, 2007INTER-ICE 2007 / Third IDFInternational Symposium onIce CreamCologne, Germanyinterice2007.fil-idf-pr.comDecember 4-7, 2007TechnoFood 2007Moscow, Russiawww.techno-food.ruIf you would like us to include your course or conference in this listing contact Dr David Everett, DrCheese@mac.comJuly 200751