Food New Zealand, magazine of the NZ Institute of Food Science and Technology

J une /J uly 2019

NZ’s Authority on Food Technology, Research and Manufacturing

Good Food 4 NZIFST Conference 2-4 July 2019 CHRISTCHURCH

NZIFST Conference 2019

Also in this issue: Research: Exploding the myth - NZ Extra Virgin Olive Oil is an ideal frying oil Red Meat Sector Conference Preview FIET: Spectral Separations of Potatoes and Honey

The official Journal of The New zealand institute of food science and technology inc.

Contents

NZ’s Authority on Food Technology, Research and Manufacturing

J une /J uly 2019 | Volume 19, No.3 ISSN 1175 – 4621

4

Editorial

5

In-Brief

News, views and information from around and about

9

FIET

Spectral Separation of Potatoes and Honey

Abhimanyu Singh Garhwal, Reddy Pullanagari, Mo Li, Donald Bailey, Marlon Reis and Richard Archer

12

RESEARCH

Exploding the myth - NZ Extra Virgin Olive Oil is an ideal frying oil

Laurence Eyres, Marie Wong, Selee Cho, Mike Cundy

17

FOOD SAFETY

5 12

FZANZ — Good laws – Fit-for-purpose Food Regulation

Recent developments In Food Safety

19

CONFERENCE HANDBOOK

Keynote speakers

General information

Social programme Awards

Sponsors and exhibitors PROGRAMME

Contacts

Director and Editor Anne Scott, Peppermint Press Limited anne@foodnz.co.nz

Peppermint Press Ltd 5 Rupi Court, Mt Wellington P O Box 11 530, Ellerslie, Auckland 1542, New Zealand Phone/Fax 64 9 527 8449, www.foodnz.co.nz Food NZ is mailed to 2700 individuals, primarily in New Zealand, and overseas.

Visit www.foodnz.co.nz to subscribe.

Copyright © 2019 Peppermint Press No part of this publication may be reproduced or copied in any form by any means (graphic, electronic, or mechanical, including photocopying, recording, taping information retrieval systems, or otherwise) without the written permission of Peppermint Press. The views expressed in this journal are those of the writers and do not necessarily represent the view of the Publisher, the Scientific Review Board, NZIFST or MIA.

Director and Writer Dave Pooch, Peppermint Press Limited dave@foodnz.co.nz Advertising Anne Scott, anne@foodnz.co.nz 021 901 884 Design and Layout Johanna Paynter, Pix Design, bill@pixdesign.co.nz

Published by Peppermint Press Limited Printed by Print Lounge Auckland Notice to Contributors When submitting editorial for Food New Zealand please observe the following, Editorial to be submitted as plain text files, NO FORMATTING please. Images should be sent as high resolution .jpg or .tiff files. Do not embed images in word documents, send separate files. Any images smaller than 500 kb may not be printed as the clarity of the print may be compromised.

Advertisers Material specification sheet and rate card on website, www.foodnz.co.nz

Regular Contributors Laurence Eyres, Ali Spencer, Dave Pooch, David Everett, Jenny Dee, Rosemary Hancock

ENDORSED BY THE MEAT INDUSTRY ASSOCIATION OF NEW ZEALAND

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Food New Zealand

46

36

CONFERENCE EXHIBITION PREVIEW

46

OILS & FATS A regular round-up of news and opinion from the Oils and Fats Group

Laurence Eyres, FNZIFST

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MIA NEWS Red Meat Sector Conference 2019: The heat is on meat NZIFST Conference – Good Food 4: Protein Reading behind the headlines

Ali Spencer, MIAy

53 NZIFST News, including: Obituary: David Salthouse New Members Branch News

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EVENTS AND CONFERENCE DIARY

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David Everett, fnzifst

On the cover JOIN NZIFST NOW for Executive Manager, Rosemary Hancock PO Box 5574, Terrace End, Palmerston North 4441, New Zealand Phone: 06 356 1686 or 021 217 8298, Fax: 06 356 1687 Email: rosemary@nzifst.org.nz, Website: www.nzifst.org.nz Meat Industry Association of New Zealand Inc. Tim Ritchie, Chief Executive PO Box 345, Wellington Phone: 04 473 6465, Fax: 04 473 1731

Professional Development

NZIFST

The NZIFST Conference Handbook starts on Page 19 – Programme, Keynote speakers, Sponsor and Exhibitor previews

Confere

HANDBOOK Good

nce 201

Food 4

Networking – connecting with your peers

next issue

Regular information about your industry

Next editorial and advertising deadline: July 19, 2019

Recognition through awards, scholarships, travel grants

Features for August/September 2019

www.nzifst.org.nz/join/

NZIFST

Christchur

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Confer ence 2-4 CHRIS TCHUR July 2019 CH

ch Town Hall for 86 Kilm ore Street the Performin g Arts , Christc hurch www.nzifs t.org.nz

June/July

2019

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NZIFST Awards – J C Andrews Address, Citations for NZIFST Awards, Fellows, Food Industry Awards Meat Industry News from MIA

June/July 2019

3

EDITORIAL FROM THE EDITOR NZIFST Conference 2019 – FOOD FOOD 4 Our 2019 Conference Chair, Paulette Elliott, says in her welcome (pg21) “Our very best efforts have gone towards preparing a forward thinking, interesting and relevant conference with you as a delegate at the centre of our plans. The theme Good Food 4 is based around the concept that Food should be Good for Community, Planet, Me and Business.”

If you still haven't decided to attend you can now sit down with the programme (on page 30) and decide what will inform and interest you. A stimulating and enlightening programme is the start of a good conference. What other reasons are there to attend?

1. Network and reconnect with colleagues and friends 2. Update yourself with latest research and science 3. Professional development information 4. Preview new products and innovations from exhibitors and sponsors 5. Have fun!

Anne Scott

See you there!

Sensationalism in reporting science news Adapted from a SciBlogs piece by Sarah-Jane O’Connor Breaking news! It’s not the journalists’ fault – they are led to simplistic, sensationalised reporting of science news by those who produce the press releases from which news stories are garnered. This is the conclusion of a study published in the British Medical Journal in 2014. Cardiff University researchers found the exaggerated claims in new stories were strongly linked with those same exaggerations in press releases. It echoes my experience.

Practically every week, I receive press releases from various academic and research organisations that scream “exciting news from science research”. About three paragraphs down there may a the proper scientists’ cautionary comment which hedges the claims with caveats – “These results are clear in vitro and we are about to begin work with mice,” – for example. By the time the story reaches the radio or television news, or into print media, this is of little interest and even if included in the publicity is much less interesting that that “click-bait” headline.

The study’s authors said: Although it is common to blame media outlets and their journalists for news perceived as exaggerated, sensationalised, or alarmist, our principle findings were that most of the inflation detected in our study did not occur de novo in the media but was already present in the text of the press releases produced by academics and their establishments.

They also said: The blame—if it can be meaningfully apportioned—lies mainly with the increasing culture of university competition and self promotion, interacting with the increasing pressures on journalists to do more with less time.

An interesting aspect of this 2014 study was that the researchers found no (statistically significant) link between the exaggeration in a press release and media uptake of the story, which could be assumed to be the driving force for hyping up a story. But of course, this was all retrospective and hard to say for sure, which led the researchers to a clear question: what happens if you control for other factors?

Research published this week in BMC Medicine, by the same group who did the original study, shows that if clear caveats are included in press releases, (in the UK) almost 20% of the news stories used them. Additionally more cautious language in press releases didn’t appear to impact on news uptake.

I find cause for optimism in these findings. Coverage of science and technology in the media can be improved simply by taking more care in reviewing and approving press releases. Comms departments deserve better oversight in order to improve their ability to disseminate science news appropriately.

Of course, academic establishments are not the only culprits. Press releases touting the latest wonder drink or protein bar are frequently written, and presumably approved, by people who have no understanding or, it appears, respect for the science. Our recourse in this case is a note to MPI. If notified of non-compliance with claims and labelling on food products they are empowered to take action.

Anne Scott, FNZIFST, Editor

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Food New Zealand

IN-BRIEF

In-Brief In-Brief is Food New Zealand’s pick of the news stories about NZIFST members, about companies with relationships with NZIFST, and other items that catch our interest.

Revised Code for marketing infant formula in NZ

Entries open for the 2019 New Zealand Food Awards The 2019 New Zealand Food Awards programme has officially begun, with the opening of entries for this year’s awards.

Sponsored by Massey University, the awards celebrate locally-made products, focusing on innovation and excellence. The event has been running since 1987, and is aimed at food and beverage manufacturers, primary food producers, food service providers and ingredient supply companies – both small and large operations.

Winning products will earn the New Zealand Food Awards Quality Mark to highlight the superiority of their products to both shoppers and the industry, helping to boost sales and distribution domestically and internationally.

The New Zealand Food Awards are made possible thanks to principal sponsor and event organiser Massey University and with the support of New Zealand Food Safety, Countdown, Cuisine Magazine, James & Wells, The Intermedia Group New Zealand, Eagle Protect, FoodHQ, New Zealand Trade and Enterprise and The FoodBowl.

Entries for the competition close on Friday May 31. The online entry process has been streamlined this year, making it easier for entrants to submit their products via a new purpose-built online portal.

The Infant Nutrition Council’s revised Code of Practice for the Marketing of Infant Formula in New Zealand was launched recently at Parliament

by Health Minister David Clark and Minister for Food Safety Damien O’Connor.

The Code restricts the advertising and marketing of infant formula products for children up to 12 months of age. It was revised after the Infant Nutrition Council (INC) applied to the Commerce Commission to extend the restriction that applied to products for children up to 6 months old.

Jan Carey, the Chief Executive of INC, which represents most infant formula manufacturers, said they made the application because the improved health outcomes that would flow from it would outweigh the detriments arising from the lessening of competition between formula makers.

“We recognised the importance of aligning the marketing practices of infant formula that is the sole source of nutrition for infants up to 6 months with those for breast milk substitutes for infants up to the age of 12 months.

Ms Carey also suggested an amendment in the future that allowed nutrition statements to be made on labels would greatly help mums and caregivers make decisions about which formula would be best for their baby.

“For now, we can now confidently apply the new Infant Nutrition Council Code of Practice in New Zealand.

Winners will be announced at a Gala Dinner at Auckland’s SkyCity Convention Centre on October 23.

For more information, please visit www.foodawards.co.nz Award categories:

University of Otago Reunion

• Cuisine Artisan Award

The Department of Food Science invites you to join us for our Reunion – Celebrating 150 years of daring to be wise

• Alcoholic Beverages Award • Non-Alcoholic Beverages Award • Grocery Foods Award • Chilled Award • Frozen Award • Health and Wellbeing Award • Primary Sector Products Award • Food Safety Award

When: June 20th and 21st Where: Department of Food Science, Gregory Building RSVP by 7th June to Sarah Johnson, sarah.johnson@otago.ac.nz More information and programme at https://www.otago.ac.nz/150/index.html

• Business Innovation Award • Novel Food or Beverage Award • Massey University Supreme Award June/July 2019

5

IN-BRIEF Follow consumer trends for successful dairy products “The Key to success in dairy nutrition is that alongside your volume business you should incubate new products that are trendconnected – lower volume but usually higher margin,” says food industry consultant Julian Mellentin, author of a new report, 8 Key Trends in Dairy Nutrition. “These are the seeds from which future great trees can grow.”

Why is understanding how trends can drive strategy so important? “In the 21st century brands are no longer in control – they are all like corks tossed on the ocean of powerful consumer trends. If the trends are against you, it’s better to acknowledge the new reality and work with it than to wish it weren’t so, or to tell yourself that the consumer will come back round to your way of thinking. Against the powerful forces of the free market, resistance is useless.”

And for big companies who think their size insulates them against these forces, Mellentin has a strong message. “Often senior management teams think of strategy primarily in terms of big volumes and big market shares but this has become a trap in which companies live in a low-price, commoditised market and struggle to maintain margins,” he said. “Being a big company is not always the source of competitive advantage that it was.”

The most successful brands and ingredients are those that deliver against multiple trends.

A trend should not be overlooked just because it’s still very small. In fact, one of the biggest lessons of the past 25 years, according to Mellentin, is that what’s “wacky and weird” has a habit of becoming normal, successful and even everyday. When that happens, you almost always find that it is because it’s connected to key trends, he said, pointing to A2 Milk as an example.

“When this digestive wellness milk debuted in Australia back in 2004, it was regarded as

eccentric, lacking in science and certain to fail,” said Mellentin. “But now, A2 Milk is the world’s most profitable dairy company.”

“8 Key Trends in Dairy Nutrition 2019: Strategies and case studies” is available to buy at www.new-nutrition.com.

Tetra Pak acquires Macro Automation Ltd Tetra Pak has announced the acquisition of Macro Automation Ltd, a leading provider of automation solutions for food and beverage processing in Oceania.

Headquartered in Auckland, Macro Automation is renowned for supplying high quality automation solutions with key competencies in process engineering, plant automation and manufacturing execution systems (MES).

Chris Morgan, regional head of Processing Solutions and Equipment at Tetra Pak said: “This marks an important step forward following decades of collaboration between the two companies.

With combined knowledge and strengths, as well as continued innovation, we believe we will deliver more value to our customers,

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Food New Zealand

helping them future-proof their plants and make the most of rapidly advancing Industry 4.0 trends.”

Ross Colville, Founder and CEO at Macro Automation said: “We have a strong history of working with Tetra Pak to support its customers across liquid dairy, cheese, beverage and powder. By formally combining our industry expertise, we will be able to offer customers in the region a wider range of improved and bespoke solutions and services. We foresee a seamless integration and continued growth going forward.”

Following the acquisition, Macro Automation will continue to service its existing customer base from existing offices in Auckland.

All managers and employees will remain with the company.

IN-BRIEF

Hawkins Watts achieves BRC Certification Hawkins Watts have long prided themselves on partnering with the world’s leading food ingredient manufacturers, especially those focused on food safety and delivering premium quality.

“We are proud to announce that we have taken another step to support our ethos and achieved certification to the BRC Global Standard for Food Safety, Issue 8,” says Debbie Hawkes, General Manager of Quality and Operations, at Hawkins Watts. “By doing so, we comply with this standard for Food Safety and Quality Due Diligence and Supplier Approval and are continuing to raise our bar in providing customer assurance.”

Hawkins Watts chose the BRC Standard as it is considered a gold standard in Food Safety & Quality certification and is acknowledged as the first standard to be benchmarked under GFSI (Global Food Safety Initiative). It was developed by food industry experts from retailers, manufacturers and food service organisations to ensure it is rigorous and detailed, yet easy to understand.

BRC has an extremely high standard of auditor competency.

“Our customers are demanding Supply Chain resilience, integrity and transparency, to meet the ever-increasing expectations of consumers.”

The Hawkins Watts team has always worked hard to find the best solution for customers, so this BRC certification provides independent endorsement for the reputation of the Hawkins Watts brand, with defined fundamental business processes.

BRC, Issue 8 certification commenced on 1 Feb 2019, with several significant changes from Issue 7, including an emphasis on improving companywide food safety culture.

Another new area is Food Fraud and Food Defence, which are challenging areas for the complex global supply chain. The Hawkins Watts team take care to be well informed of pertinent issues by taking an active role in industry groups and subscribing to multiple technical publications.

This includes the Decernis Food Fraud database which is a continuously updated collection of records gathered from scientific literature, media publications, regulatory reports, judicial records, and trade associations from around the world.

We know that achieving this BRC certification is just another step on our continuous improvement journey, though we appreciate being able to use this gold standard to focus on core issues.

We look forward to the challenge of further developing our systems, to provide confidence in product safety processes which meet the needs of our customers.

Hawkins Watts has a broad product portfolio, specialising in Texture, Nutrients, Colours, Flavour and more… Our personable team of food industry experts are here to help you with your product development and ingredient needs.

Providing knowledge, not just ingredients.

www.hawkinswatts.com

June/July 2019

7

IN-BRIEF Chr Hansen releases Safe-Pro™ A world-first natural protection against listeria is now available to New Zealand food manufacturers.

wouldn’t be long until the first products protected by Safe-Pro™ are available to consumers.

Danish bioscience company, Chr Hansen, recently voted the most sustainable company in the world, has successfully isolated naturally-occurring bacteria strains that can be sprayed onto high-risk foods such as processed meats, ready to eat meals, smoked salmon and pre-mixed salads at the time of manufacture. The 100% natural bioprotective solution provides manufacturers and consumers with an added level of confidence and protection against illness as these cultures continue to grow and keep working against potentially harmful bacteria.

“Listeria is responsible for a large number of fatalities and hospital admissions globally every year. We know manufacturers take great care in the quality of production but what they can’t control is consumers mishandling products once they leave the supermarket shelf and the potential damage to their brands as a consequence, ” Ms Evans said.

Chr Hansen Australia & New Zealand CEO, Kylie Evans said that a number of well-known companies in Australia were currently testing the cultures through their manufacturing processes so it

In addition to saving lives, another use of bioprotective cultures would be to reduce unnecessary food waste by extending products’ shelf life.

Extending shelf life can save manufacturers and retailers millions of dollars through production efficiencies and by avoiding discounting or discarding products.

Ingredion introduces a Virtual Dairy Lab

The homepage of Ingredion’s new Virtual Lab Ingredion has extended its virtual lab, INSIDE IDEA LABS™ in the Asia-Pacific region to the dairy market, bringing its application expertise in dairy product formulation to food and beverage manufacturers 24/7.

The virtual dairy lab showcases technical resources including sample formulations, white papers and responses to questions that customers frequently ask about topics such as formulating clean label and indulgent dairy products, recipe savings and mouthfeel enhancement, amongst others. Visitors will also find information about consumer and market trends driving change in the dairy

industry, plus insights from experts working throughout Ingredion’s network of 28 Ingredion Idea Labs® innovation centres.

The virtual dairy lab also homes in on key market opportunities in the region. There is an added focus on cheese, yoghurt, and creamers such as sweetened condensed creamers (SCCs) and nondairy creamers (NDCs).

Providing 24/7, on-demand access to Ingredion’s science-based problem solving, INSIDE IDEA LABS™ consists of regionally developed virtual labs for specific market segments.

To learn more, visit insideidealabs.com/apac.

FOOD TESTING Cawthron delivers industry leading analytical testing, reliable results and market changing insight.

• Method development and validation team • IANZ (ISO) accreditation • Food safety • GMP certified for Nutraceuticals • Export certification • Label claims 8

Food New Zealand

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FIET

Spectral Separations of Potatoes and Honey Authors: ¹Abhimanyu Singh Garhwal, ²Reddy Pullanagari, ²Mo Li, ¹Donald Bailey, ³Marlon Reis and 4Richard Archer Affiliations: ¹School of Food and Advanced Technology, Massey University, Palmerston North ²Massey Agritech Partnership Research Centre, Massey University, Palmerston North ³AgResearch, Palmerston North, New Zealand School of Food and Advanced Technology, Massey University, and Riddet Institute, Palmerston North

4

The “Spectral Separations” team: Marlon Reis, Mo Li, Richard Archer, Abhimanyu Singh Garhwal, Reddy Pullanagari (Absent: Donald Bailey, Andrew East)

Potential use of hyperspectral imaging The hyperspectral camera is rapidly putting affordable analytical power into the hands of food processors. Such cameras can capture an image where each pixel carries spectral information all the way from visible through infrared ranges. Resolution might be ~1000 by 600 pixels, each with ~500 spectral channels. If images are captured at 25 frames per second the rate of data generation is massive which is computationally challenging. Clearly image and spectral analysis becomes key to winning useful information. The example above is for a high-end hyperspectral camera and would still be expensive.

But simpler models, still powerful, are getting cheaper and are readily available now.

only some tubers are infected and only some parts of the tuber. The vascular bundles are far more prone than the starchy bulk.

Liberibacter infection shows up as the Zebra chip defect in cooked potato chips – the most affected zones brown to a higher degree on cooking as shown in Figure 2. Incidence of this disease in New Zealand potatoes has become the main constraint for exporting intact tubers to markets like Japan, resulting in significant economic loss (estimated at ~$40M annually). Currently, the chip-processing industry relies on manual destructive visual assessment to identify diseased tubers.

Potatoes New Zealand, representing the New Zealand industry, have been seeking a non-destructive approach to segregate diseased and good intact tubers.

Literature review

In the “Spectral Separations” project within the FIET programme, scientists and engineers from Massey University and AgResearch are applying these emerging tools to two New Zealand situations:

We conducted a detailed literature review to explore the potential technology options for non-destructive detection of Liberibacter infection (aka Zebra chip disease) in potato tubers. Visible near infrared (Vis-NIR) reflectance spectroscopy has the potential to detect tubers with elevated levels of reducing sugar, which has direct relation with the disease severity in potatoes.

• Selecting out raw potato tubers infected with Liberibacter

Survey of commercial facility

The barrier to use is not so much acquiring the camera, as finding suitable software and routines to analyse spectral data from a particular product in real-time, and acquisition of good calibration data.

• Separating frames of honey between those rich and lean in mānuka honey

Zebra Chip defect in potatoes New Zealand grows around 525,000 MT of potato annually across more than 50 commercial varieties. Main varieties include 'Russet Burbank', 'Innovator', 'Rua', 'Nadine', 'Agria' 'Moonlight', 'Desiree', 'llam Hardy' and 'Red Rascal'. Over the past few years several commercially important varieties have shown high levels of infection by Liberibacter solanacearum. Infection starts at the leaf and migrates to the root –

To understand the potato industrial processing system, we conducted a scoping survey of a commercial potato processing facility. We aimed to identify the best stage in the potato processing process for application of a non-destructive technology like Vis-NIR spectroscopy with least disruption.

Proof of concept study We collected potato tubers after washing and before peeling in a proof of concept study using Vis-NIR to segregate potato tubers with disease incidence. This proof of concept study revealed that using Vis-NIR spectroscopy, 96-97% of diseased tubers could be segregated successfully, just using that small part of the spectrum.

June/July 2019

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FIET

Figure 3: Hyperspectral image of potato

Figure 2: Liberibacter-infected potato chips exhibiting zebra chip disease Simple NIR spectroscopy requires scanning a single tuber at a time.

At industrial scale this would require singulating potatoes travelling down the line – a significant modification. The hyperspectral camera can inspect all the potatoes across the width of the existing conveyor at once. Furthermore the standard non-imaging NIR instrument registers an average signal across the whole section of tuber in its field of view. By contrast, a hyperspectral imaging camera can register small areas of defect undiluted by surrounding healthy tissue – this makes it more sensitive if coupled with the necessary image processing. A hyperspectral image of a potato is shown in Figure 3.

Hyperspectral imaging (HSI) is promising but requires work to enable its industrial application to segregate diseased potato tubers.

This project is developing techniques to examine and aggregate information from almost all the surface of a rolling tuber, and to isolate each tuber within a complex moving image. Other important factors in the study are the effects of disease development stage, potato varietal differences, tuber sizes and orientation, the presence of other defects and storage variables. We have assembled a diverse project team of food and postharvest technologists, HSI and NIR spectroscopy experts and potato industry stakeholders.

Impact of surface dirt Trial one looked at how much cleaning of the potato was required before scanning. Potatoes were sourced from a supermarket and dry brushed leaving some adhering dirt. We used two cameras: a Headwall Photonic (500 to 1700nm) and a Specim FX-10 (400 to 1000nm) to scan 71 individually identified tubers. We then washed and dried (for 5-10mins) each tuber and scanned them again in the same sequence.

A third group of washed and dried tubers was tempered by applying a dye in spots, and then scanned by both cameras. We analysed the three data sets to evaluate ability to discriminate between treatments.

We applied the supervised classification method Partial Least Squares Discriminant Analysis to separate spectral data. The results from this analysis clearly categorised potatoes into three groups’ i.e. unwashed (encompassed by blue circle in Figure 5), washed (orange circle) and tempered (grey circle). This small experiment has proved that the technique is powerful and can detect major differences easily. Since dry brushed and washed potatoes register so differently, mixtures of the two may be difficult to process accurately: washed potatoes 10

Food New Zealand

Hyperspectral camera, illumination, sample and computer probably permit more accurate detection of disease. Later trials will concentrate on washed and dried potatoes.

Disease detection across multiple varieties Our current work is on detection of disease state in 'Russet Burbank' potato variety using a VIS-InGaAs hyperspectral camera which acquires 235 bands in the spectral range from 548 nm to 1701 nm. We are comparing a variety of data analytical techniques. From the torrent of spectral information generated we can distil down to the fraction of 1% where the key information is held with respect to infection. This will permit us to filter spectral data close to source so that image processing need be done on quite lean data flows. There is plenty of other useful information in the images, on other potato diseases, although these are not the current focus of the work.

Manuka Honey in the frame The second application addressed by the “Spectral Separations” project is grading on the basis of the “manukaness” of honey in cells within the honey frame just prior to extraction. This project is being done in conjunction with a major New Zealand honey company. If honey is truly mānuka under the official MPI definition, it has higher value than non-mānuka honey. If it has higher non-peroxide activity, it is likely to have higher value in the pottle than lower activity honey. This effect shows up in the UMF-value graph which is quite strongly curved.

When a frame of non-mānuka honey is extracted along with true

FIET

Figure 5: Results of PLSDA modeling of spectral data of potatoes showing discrimination possible

mānuka honey, it dilutes the latter and could take it below the highvalue threshold. If a frame of good mānuka honey gets extracted along with non-mānuka its honey ends up in a low value drum and its owner misses out on some returns. The beekeeper will get optimal returns when all the good, strong mānuka honey is extracted into one drum and all the poorer non-mānuka honey is extracted into another.

Current practice is to treat all the frames in all the honey boxes from one apiary of multiple hives as being the same. The “Spectral Separations” project is using a hyperspectral camera to assess honey, cell by cell, in a freshly uncapped frame. From that, the average content of the whole frame gets calculated. Frames with distinct zones of weak and strong can be identified as well. The camera will be deployed in the extraction plant and will operate at normal line speed, identifying which frames go into the “rich” extractor and which into the “poor” extractor. Initial results are very promising.

Food Industry Enabling Technologies (FIET) is funded by the Ministry for Business, Innovation and Employment and its purpose is to support new process developments that have the potential to add significant value to our national economy.

The programme has six partners, Massey University (the host), Riddet Institute, University of Auckland, University of Otago, Plant and Food and AgResearch. Funding is $18m over six years (2015-2021) and targets pre-commercialisation activities. If you are interested in more information, then please contact either Ross Holland (R.Holland1@massey.ac.nz) or Professor Richard Archer, Chief Technologist, (R.H.Archer@massey.ac.nz).

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June/July 2019

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RESEARCH

Exploding the myth - NZ Extra Virgin Olive Oil is an ideal frying oil Laurence Eyres, Marie Wong, Selee Cho, Mike Cundy

Background The New Zealand olive oil industry has been quietly evolving over the last decade. By global standards the annual output is small at around 300 tonne p.a. This contrasts with the Australian output of extra virgin oil of around 30,000 tonnes p.a. The small output in New Zealand results in high prices to the end user precluding its use in commercial operations.

Frying oils should have a combination of nutritional merit and heat stability (Drummond, 2007). Australasian olive oil is of exceptionally high quality and regularly wins awards and medals domestically and overseas. Despite its low saturated fat content, great flavour and antioxidant content (polyphenols) there is still widespread resistance to its use in domestic frying applications. The public persists in using refined, bleached and deodorised (RBD) highly unsaturated oils sold in supermarkets in clear plastic bottles which can lead to a high peroxide value before even opening the bottle.

terms of olive oil supply and the image of genuine extra virgin olive oil suffers.

For extra virgin olive oil (EVOO), there are international quality standards such as Codex Alimentarius, Commission Regulation (EU) no.2568/91, International Oil Council (IOC) and Standards Australia AS 5264-2011 which are used for classifying the various classes of olive oil according to its chemical (Table 1) and organoleptic quality (Codex Alimentarius, 2017; European Commission, 2002; International Olive Council, 2006; Standards Australia, 2011). New Zealand, in 2011, did not choose to adopt the modern Australian standard for extra virgin olive oil which clearly defines the standards for authentic olive oils, instead New Zealand has remained with the Codex and IOC standards which have very broad ranges for various quality standards allowing lesser quality olive oils also to be labelled as the highest quality olive oil.

Table 1. Quality standards for % free fatty acid (%FFA) and peroxide value (PV) for different types of olive oil (Codex Alimentarius, 2017; European Commission, 2002; International Olive Council, 2006; Standards Australia, 2011).

There are growing health concerns about oxidised and heat abused oils in human nutrition over contaminants such as toxic aldehydes (Guillen, 2012) in used oils and 3-MCPD (3-monochloropropane-1,2diol) and GE (glycidyl esters) occurring in fresh RBD oils. This research project set out to evaluate and compare the stability of extra virgin olive oils and to compare the levels of breakdown products after cooking for set periods.

Category

There is also an old myth which abounds on the internet and in populist magazines that one cannot fry with olive oil in the home as it smokes badly and produces toxic compounds on heating. This project was designed to investigate this myth.

The traditional way of evaluating an oil for frying applications was to look at the smoke point. Many marketing documents made spurious and erroneous claims concerning high smoke points when no standard analyses had been carried out. This project determined that the smoke point is only a minor part of a systematic evaluation of stability.

Introduction Forty-five years ago, New Zealand olive oil was virtually unknown to the local consumers. Animal fats commanded the major market share and heart disease was endemic. Since then imports of all vegetable oils have grown, and olive oil has become a staple on the market shelves.

Ninety percent of the olive oil sold in New Zealand (30,000 tonne) is via the supermarkets and is imported from mainly European countries such as Spain, Greece and Italy. A great deal of the olive oil is not good quality and is also not fresh. The imported oil is seldom tested for quality or authenticity so the public could be getting poor service in 12

Food New Zealand

Free fatty acid (% as oleic acid)

Peroxide value (mEq/kg)

Extra virgin olive oil

≤0.8

≤20

Virgin olive oil

≤2.0

≤20

Olive oil

≤1.0

≤15

Refined olive oil

≤0.3

≤5

a

a

A combination of virgin and refined olive oils

There are many different brands and many different quality grades available at surprisingly low prices in the supermarkets. A considerable portion of the virgin olive oils sampled were of poor quality, had high acidity and subsequently had low smoke points (Eyres 2015). This has led to the commonly held view that all olive oils are unsuitable for frying and high temperature cooking. EVOO of high quality is abundant in monounsaturated fatty acids (MUFAs) and in phenolic compounds such as polyphenols, tocopherols (vitamin E), and squalene. Naturally present phenolic compounds not only act as an antioxidant but are responsible for the positive organoleptic properties such as bitterness, pungency, astringency and green-leaf aroma of the EVOO. These naturally occurring compositional characteristics, as well as the distinctive, high quality aroma and flavour of EVOO are well preserved through minimal mechanical processing of washing, crushing, malaxing, decantation and separation without any further processing (Edwards, 2007).

OVERVIEW RESEARCH

are toxic and can be ingested directly from the degraded oil or through fried food. Some European countries have set the maximum amount of TPM in the oil at 25%. Many test methods over the years have been used to evaluate the stability of oils for frying and their resultant shelf life. The most relevant parameter after years of research has been found to be the amount of total polar material in the oil (TPM) (Fritsch, 1981). The Testo 270 monitor is a quick and easy to use hand-held tester which is suitable for the measurement of TPM in the field or in the laboratory (Figure 1) (Testo, 2019).

Analytical methods used in this project

Figure 1. The Testo 270 monitor

Frying with oils Deep fat frying and shallow pan frying are very common ways of cooking and dehydrating a wide range of foods at temperatures from 170-230°C. Deep frying is generally carried out between 170-180°C and shallow pan frying tends to be uncontrolled with temperatures between 180-230°C. Probably the most common fried snack products are potato and corn chips. Potatoes are cooked from a moisture content of 80% down to 1.5%. The fat contents of fried foods vary from around 35% in potato chips to 7-14% in French fries. The control and disposal of over-used cooking oil presents several problems. Not only are there environmental issues and health issues to consider, the assessment of the degree of degradation traditionally requires tedious and laborious chemical analysis procedures. Once the degree of degradation is established, the disposal or recycling of the used cooking oil presents another huge dilemma for disposal, but it does have a potential use in biodiesel.

Heating of oils to frying temperatures is widely practiced in many industrial and culinary processes. It is known, however, that oils degrade with heating and that this degradation is greater when the heating temperature is higher and when the time spent at these temperatures is longer. During frying many complex chemical processes occur. Hydrolysis occurs by reaction of the triglycerides with any moisture present, producing free fatty acids. Oxidation and bond cleavage also yield materials which are analysed as acidic components.

Oxidation, polymerisation, conjugation and isomerisation all happen, producing a multi-component mixture of breakdown products which lead to a degrading of colour (darkening of the oil) and an increase in viscosity. The nature and concentration of the compounds present in the oil can be monitored as total polar materials (TPM) which is a consequence of the thermal and oxidative degradation of the lipids and other compounds such as sterols during heating (Dutta, 2007).

These TPMs are a matter of great interest as some of these compounds

% Free fatty acids (FFA), p-Anisidine value (AV), smoke point and fatty acid composition were determined using AOCS standard methods used regularly in laboratories (AOCS, 2009). The Rancimat method (AOCS Cd 12b-92: Metrohm, Switzerland) for predicting stability is now a well-accepted automated method, replacing the old oxidation stability evaluation (OSI) (AOCS, 2009). The Testo apparatus (Testo, Germany) was used for total polar material TPM). Total phenolics were determined using the Folin-Ciocalteu method using caffeic acid for the standard curve based on the method by Singleton and Rossi (1965). The smoke point of the oils was determined at Flinders Cook, Auckland, using the AOCS Cc 9a-48 method.

Oils Tested Extra virgin olive oils were selected from winners of the Auckland A&P Royal Easter Show competition 2018. Other olive oils were chosen from a local supermarket for comparison, including an Australian and a European extra virgin oil and a popular canola oil (Table 2.). The New Zealand EVOOs had already met the Olives NZ standard for extra virgin olive oil prior to entering the Royal Easter Show competition, % FFA <0.5% and PV < 15 mEq/kg.

Table 2. The origins, olive cultivars, press dates and best before dates for each EVOO or canola oil sample Sample

Origin of olive oil/canola oil

Cultivar

Press date

Best before date

NZ 1

Mangonui

‘Frantoio’

May 2017

May 2019

NZ 2

Waiheke Island

NI

May 2017

May 2019

NZ 3

Martinborough

‘Barnea’

June 2017

June 2019

NZ 4

Wellsford

NI

May 2017

May 2019

IT

Italy

NI

April 2017

April 2019

AU

Australia

NI

October 2017

October 2019

CAN

Canola (refined)

NI

-

February 2020

NI – not identified

Simulated Frying To simulate extended frying the oils were heated to 180 ± 5oC for 10 hours, during heating samples of the oil were tested every two hours for p-Anisidine value and total polar material (TPM).

June/July 2019

13

RESEARCH

Sample

C16:0

C16:1

C18:0

C18:1

C18:2

C18:3

C20:0

C20:1

C22:0

Table 3. Fatty acid composition (%) evaluated in EVOO samples and canola oil.

NZ 1

12.6

0.7

1.8

74.7

5.9

0.5

0.3

0.3

0.1

NZ 2

9.8

0.5

2.0

78.3

5.4

0.7

0.3

0.3

0.1

NZ 3

8.0

0.3

2.1

79.4

6.8

0.7

0.3

0.3

0.1

NZ 4

11.4

0.7

1.7

76.6

5.0

0.7

0.3

0.4

0.1

AU

11.4

0.7

2.4

76.2

4.8

0.7

0.4

0.3

0.1

IT

10.4

0.7

3.0

77.0

4.8

0.7

0.4

0.3

0.1

CAN

4.3

0.5

1.8

58.2

20.0

7.4

0.5

1.1

0.3

Results Initial assessment of oils The fatty acid composition (% of total fatty acids present) of the EVOOs and the canola oil was determined by GC and are reported for each oil in Table 3.

The oil samples were first evaluated for their oxidative stability. The induction time for the oil was measured using the Rancimat method.

Induction time was expressed in hours, which indicated the oxidative stability of the oil; long induction times indicate an oil with good oxidative stability. Total phenolic contents of EVOO samples were also determined (Table 4). For the EVOOs, the shortest and longest induction times were found in the oils with the lowest and highest concentrations of total phenolics, respectively. The refined canola oil was found to have a similar induction time as NZ 3 EVOO. However, canola oil contained the lowest total phenolic content of 48.8 mg per kg of oil, as the phenolic compounds were removed during refining.

Hence, the oxidative stability in the canola oil sample was not due to phenolic concentration but due to a removal of other components which can induce oxidation such as free fatty acids, phospholipids, volatiles and other minor components.

Table 4. Induction time (h) obtained from Rancimat and total phenolic contents of EVOOs and canola oil. The values are means of triplicate Rancimat measurements and totol phenolic content (mean+-SEM, n=3)

14

Sample

Induction time (h)

Total phenolic content (mg/kg oil)

NZ 1

48.5 ± 0.8

948.1 ± 0.0

NZ 2

16.2 ± 0.5

448.8 ± 1.3

NZ 3

21.2 ± 0.6

670.8 ± 0.0

NZ 4

36.0 ± 0.9

938.7 ± 9.4

AU

33.5 ± 0.5

812.8 ± 12.9

IT

32.1 ± 0.4

714.0 ± 0.0

CAN

21.3 ± 0.3

48.8 ± 3.9

Food New Zealand

Figure 2. Correlation between total phenolics and induction time for EVOO samples. (mean values ± standard errors, n = 3) A strong correlation was found between Rancimat induction time and the concentration of total phenolics present in EVOOs (R2 = 0.82) (Figure 2), which agrees with other previous research (Aparicio, Roda, Albi, & Gutiérrez, 1999; Silva et al., 2010). A strong positive correlation could be the result of radical scavenging activity of phenolic compounds, protecting oil under accelerated oxidation conditions.

Table 5. %Free fatty acid of EVOO (w/w as % oleic acid) and smoke point of EVOOs and canola oil. The % FFA values are means ± SEM for n=3.

Sample

% FFA (% Oleic acid)

Smoke point (℃)

NZ 1

0.20 ± 0.02

208

NZ 2

0.10 ± 0.04

206

NZ 3

0.20 ± 0.03

196

NZ 4

0.10 ± 0.02

206

AU

0.30 ± 0.02

192

IT

0.50 ± 0.00

194

CAN

0.10 ± 0.02

228

The % FFA (as oleic acid) and the smoke point of the EVOOs and canola oil are presented in Table 5. The values of %FFA for all the EVOOs and refined canola oil were below the International Olive Council upper limit of 0.8% (as oleic acid) for extra virgin olive oil and 0.2% for refined oil. The smoke point is defined as the temperature at which smoking is first detected (Karl, 2007). The %FFA is strongly correlated with the oils’ smoke point. The greater the extent of hydrolysis of the triglycerides the more free fatty acids present which leads to early detection of smoke at lower temperatures.

Simulated Frying To simulate frying conditions the oils were heated for 10 hours at 180oC and tested every two hours. The increase in TPMs with heating was observed in all oils as shown in Figure 3. The p-Anisidine value (AV) monitored during simulated frying for the EVOOs and the canola oil are shown in Figure 4. For all oils the AV increased with heating time though the rate of increase varied for each oil. The initial AV value for

RESEARCH

Figure 3. Increase in total polar materials (TPM %) in EVOOs and canola oil, as measured by a Testo meter during heating at 180 ± 5°C (mean values ± SEM, n = 4)

Figure 4. Increase in p-Anisidine value (AV) in EVOOs and canola oil during heating at 180 ± 5°C (mean values ± SEM, n = 3

Figure 5. Samples of EVOOs before and after simulated frying at 180 ± 5°C for 10 hours. AU – Australia, IMP – Italy, NZ 3 – New Zealand 3, NZ 4 – New Zealand 4

Table 6. % Free fatty acids of EVOOs and canola oil before and after 10 hours simulated frying at 180 ± 5oC (mean values ± SEM).

Sample

Initial % FFA (% as oleic acid)

Final % FFA (% as oleic acid)

NZ 1

0.20 ± 0.02

0.39 ± 0.03

NZ 2

0.10 ± 0.04

0.50 ± 0.04

NZ 3

0.20 ± 0.03

0.45 ± 0.03

NZ 4

0.10 ± 0.02

0.22 ± 0.07

AU

0.30 ± 0.02

0.68 ± 0.02

IT

0.50 ± 0.00

0.70 ± 0.00

CAN

0.10 ± 0.02

0.32 ± 0.02

the Italian EVOO was initially high and it remained higher than all other oils. All oils darkened in colour after 10 hours of heating (Figure 5). The initial and final % free fatty acids of the oils after 10 hours heating are presented in Table 6, and show increased values in all oils.

Discussion The EVOOs and canola oil tested showed good oxidative stability and also stability to frying. The Rancimat oxidative stability test showed good correlation with the level of polyphenols in the oil. As these polyphenols are also reported to have health benefits this is a double advantage for EVOO. The New Zealand EVOOs with the longest induction time and highest total phenolics also performed the best after simulated frying with lower levels of TPMs and p-Anisidine values. Some countries in Europe have strict legislation covering the use of frying oils – most of them specify a TPM content less than 25%.

A TPM level of 24 - 27% is considered to be an unacceptable level for June/July 2019

15

RESEARCH

consumption. The Italian EVOO was the only oil to be unacceptable in terms of TPM after 10 hours of heating.

Smoke point is always quoted as the major criteria for choosing a frying oil but this and other studies have shown that the initial smoke point is not correlated at all with the lifetime stability of a cooking oil and should not be the only measure to evaluate the suitability of any oil for frying. Even though the initial smoke point for a frying oil needs to be high (>190 degrees) there are other factors that influence the oil’s stability, including the fatty acid composition and the presence of minor components such as phenolics and tocopherols which act as stable antioxidants. Evaluation of several different vegetable oils in a comprehensive study by De Alzaa et al. (2018) found that EVOO was the most stable frying oil and produced the least polar material on prolonged heating.

Conclusions The recommended criteria for a stable EVOO for frying are thus: • Initial %FFA<0.2% (w/w as oleic acid), with a corresponding high smoke point >190oC. • PV< 5.0 mEq/kg • Induction time in Rancimat > 15 hours.

• TPC after 8 hours heating at 180oC <25% • p-Anisidine value after 8hours at 180oC <70 The project concluded that quality extra virgin olive oil, that also meets the Olives NZ approval tick, is the best frying oil for use in the home from a stability and health viewpoint. This cannot be concluded for lesser quality imported olive oils which do indeed smoke in the kitchen.

This paper is based on a project completed by a Massey University final year Bachelor of Food Technology with Honours student, Selee Cho in 2018.

The project was sponsored by the NZIC Oils and Fats Specialist Group and the Auckland Agricultural, Pastoral and Industrial Shows Board, who are the organisers of the annual Royal Easter Show Olive Oil competition.

Associate Professor Marie Wong is in the School of Food & Advanced Technology, SF&AT Albany Campus Leader, Massey University, Albany Campus, Auckland.

Laurence Eyres of ECG Consulting is Chairman of the NZIC Oils and Fats Specialist Group.

Mike Cundy is the convener of the Royal Easter Show Olive Oil competition.

Selee Cho is a graduate of a Bachelor of Food Technology (Hons) from Massey University.

References AOCS. (2009). Official methods and recommended practices of the American Oil Chemists’ Society. Champaign: American Oil Chemists’ Society.

Aparicio, R., Roda, L., Albi, M. A., & Gutiérrez, F. (1999). Effect of various compounds on virgin olive oil stability measured by Rancimat.

Journal of Agricultural and Food Chemistry, 47(10), 4150-4155.

16

Food New Zealand

Codex Alimentarius. (2017). Proposed draft revision to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981): Revision of the Limit for Campesterol. Retrieved 06/09/2017 from http://www.fao.org/fao-who-codexalimentarius/en/ De Alzaa, F., Guillaume, C. and Ravetti, L. (2018). Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating. Acta Scientific Nutritional Health. 2(6): 2-11.

Drummond, L. (2007). Deep-frying Mediums in New Zealand. In O’Connor, C.J. & Eyres, L. (Eds.), Handbook of Australasian edible oils. Oils and Fats Specialist Group of NZIC. Auckland.

Dutta, P.C., Przybylski, R., Eskin, M.N.A., Appelqvist, L. 2007.

Formation, Analysis, and Health Effects of Oxidized Sterols in Frying Fat. In Erickson, M.D (ed) Deep Frying: Chemistry, Nutrition, and Practical Applications. Academic and AOCS Press, p 87-110.

Edwards, M. The Development of the New Zealand Extra Virgin Olive Industry (2007). In O’Connor, C.J. & Eyres, L. (Eds.), Handbook of Australasian edible oils. Oils and Fats Specialist Group of NZIC. Auckland.

European Commission. (2002). No 796/2002 of 6 May 2002 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive pomace oil and on the relevant methods of analysis and the additional notes in the Annex to Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff. Retrieved 06/09/2017 from http://eur-lex.europa.eu/ legal-content/EN/TXT/?uri=LEGISSUM:l11054 Eyres, L. (2015). Frying oils: selection, smoke points and potential deleterious effects for health, Food New Zealand, February: 30-31.

Fritsch, C.W. (1981) Measurements of Frying Fat Determination: A Brief Review. Journal of American Oil Chemists’ Society. 58(3):272– 274.

Guillén, M.D., Uriarte, P.S. (2012). Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α, β unsaturated aldehydes. Food Chemistry 131 (3): 915-926.

International Olive Council. (2006). Trade standard applying to olive oils and olive-pomace oils. Retrieved 01/09/2017 from http://www. internationaloliveoil.org Karl, D. (2007). Methods of Analysis- A Brief Introduction. In O’Connor, C.J. & Eyres, L. (Eds.), Handbook of Australasian edible oils. Oils and Fats Specialist Group of NZIC. Auckland.

Silva, L., Pinto, J., Carrola, J., Paiva-Martins, F. (2010). Oxidative stability of olive oil after food processing and comparison with other vegetable oils. Food Chemistry, 121(4):1177-1187.

Singleton, V.L., Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Oenology and Viticulture. 16:144-158.

Standards Australia (2011) Olive Oils and olive-pomace oils AS5264.

July 2011.

Testo (2019) www.testo.com.

FOOD SAFETY

Good laws – Fit-for-purpose Food Regulation

EXPRESSIONS OF INTEREST FOR A MEMBER OF THE SUSTAINABLE FOOD AND FIBRE FUTURES INVESTMENT ADVISORY PANEL

Tupu ake mai raro - growing from the bottom Arahihia mai runga - leading from the top

Glen Neal, General Manager (Food Standards), FSANZ, New Zealand Fit for purpose food regulation. Everyone wants that. But are we all clear on what the purpose of food regulation is? And just whose job is it to establish the purpose of food regulation anyway?

The Ministry for Primary Industries (MPI) is searching for two new members to join the Investment Advisory Panel that supports Sustainable Food and Fibre Futures (SFF Futures).

SFF Futures invests in transformative programmes to deliver significant sustainable benefits in the primary industries.

The Investment Advisory Panel (IAP) is an independent body appointed by the Minister of Agriculture. The IAP plays an important role in the success of SFF Futures, by providing expert advice regarding funding proposals and active projects.

Put simply, the purpose of food regulation is to protect consumers by providing clear rules for businesses to follow. But protect consumers from what exactly?

Members will be selected to ensure a diverse panel in respect of experience, skills and demographics.

Food fraud is not new

• general knowledge and understanding of NZ’s primary industries – capabilities, challenges, and opportunities • experience in Māori agri-business • experience in the business, science, community and government sectors • knowledge of current and future trends in the international food, fibre, and agri-business markets • environmental sustainability principles and challenges

Historically, the primary driver was to protect us all from deceptive conduct. Sharp practices in terms of product substitution, nowadays called food fraud, is nothing new. Food rules abounded in our earliest societies. Historical documents – even the Bible – sought to protect consumers by addressing the information imbalance that exists between sellers and buyers of food.

The industrialisation of the food supply and the subsequent lengthening of food chains meant producers and consumers of food have become all but strangers, especially as populations have become urbanised. Practices employed to make food production more efficient are increasingly called into question as the overall level of familiarity of food production practices declines.

Safe food (almost) all of the time Fast forward to the 21st century. Everyone expects food to be safe all of the time. That expectation is met – almost all of the time. The ‘almost’ gap is managed by a range of escalating options that may increasingly include regulators – particularly where mass harm and intention may be present.

Consumers have expectations for food that go well beyond safety.

The theme of the forthcoming NZIFST conference speaks to four ‘goods’ that food systems must increasingly provide. Community goods, such as employment, planetary goods such as a sustainable environment, goods for me as a person – i.e. health and wellness and, last but not least, business goods – stories that drive value.

That sets things up nicely for an interesting few days. FSANZ will be there speaking about how we deliver the ‘goods’ in terms of straight forward job we do of setting standards and managing risk.

The focus of the system we operate within is moving beyond a recent emphasis on hazards such as pathogens and contaminants.

A broader view of ‘protecting consumers' health’ is arguably overdue given rates of obesity and overweight.

Food labelling changes won’t fix such a problem in isolation but we are increasingly drawn on to play a bigger part in the nutrition space. However complex the problem and it’s solutions things must continue to evolve if food regulation is to remain fit for purpose.

Across the IAP, what we’re looking for includes:

Each individual IAP member must have the following skills and attributes: • understanding of the principles of governance, public accountability and risk management • effective communication skills, including the ability to reason objectively and convey ideas clearly and accurately • strong relationship management skills, including working effectively with peers The appointment is scheduled to commence in October 2019.

To find out more about the role and get a copy of the position description; or for inquiries please contact funding@mpi.govt.nz To apply please email your expression of interest and CV to funding@mpi.govt.nz Applications close 5pm, Friday 28 June 2019.

The Ministry for Primary Industries is a diverse and inclusive workplace where everyone’s differences are valued and respected.

We welcome enquiries from everyone and value diversity in the workforce and we are willing to consider flexible working arrangements. MPI is an employer of choice.

Tuhonohono Connect

Manaakitanga Respect

Whakamahi Deliver

Whakapono Trust

Growing and Protecting New Zealand

June/July 2019

17

FOOD SAFETY

Recent developments In Food Safety

In this edition, New Zealand Food Safety talks about organics, egg shelf life and industry engagement.

Challenges and barriers to organic production in New Zealand There’s been significant growth in the organic sector in recent years.

Organic production has the potential to contribute to the sustainability of our production systems and bolster our international reputation as a producer of high-quality goods, produced in an environmentally responsible manner.

New Zealand Food Safety, as part of the Ministry for Primary Industries (MPI), have been contacting stakeholders within the organic sector to gain a better understanding of the challenges and barriers to entry faced by organic producers, and factors that contribute to success as an organic producer in the domestic market.

Initial stakeholder feedback has been excellent, and the time and knowledge that individuals and organisations provided have been invaluable.

Shelf-life for clean, uncracked eggs has been extended

Information about future developments affecting the organic sector will be published on MPI's website www.mpi.govt.nz.

updated at the earliest opportunity. Operators may still choose to chill their clean un-cracked eggs.

Egg shelf-life changes New Zealand Food Safety has extended the shelf-life for clean uncracked eggs from 21 to 35 days at room temperature for Risk Management Programme (RMP) operators under the Animal Products Act 1999.

Share your views with New Zealand Food Safety

New Zealand Food Safety commissioned a new study by the Institute of Environmental Science and Research (ESR), which investigated the survival of Salmonella on eggs and the ability of Salmonella to penetrate clean un-cracked eggs.

If you’re attending Fieldays (12-15 June, Mystery Creek, Hamilton) drop by the MPI site and chat to the New Zealand Food Safety team.

MPI’s 2019 theme is “Growing sustainable communities.” Fieldays is the Southern Hemisphere’s largest agricultural event and the ultimate launch platform for cutting-edge technology and innovation.

The study found that the risk of Salmonella cross contamination from externally contaminated egg surfaces will not increase over storage time. Cleanliness and integrity of the egg shell are critical factors for egg safety.

Awards

The study used Salmonella serotypes identified as common in New Zealand and the report can be found on the MPI website – www.mpi. govt.nz.

The change is effective immediately, and will be reflected in the revised Eggs RMP Template and Animal Products Notice: Specifications for Products Intended for Human Consumption which are both due for public consultation in the next few months.

Guides, such as ‘Labelling and selling eggs in their shells’ will also be 18

For further advice, businesses should approach their verifier in the first instance.

Food New Zealand

On 3 July, we’re excited to present our 2019 Significant Contribution to Food Safety Award at the New Zealand Institute of Food Science and Technology Conference dinner in Christchurch.

On 23 October, the winners of our Primary Products and Food Safety Culture awards will be announced at the New Zealand Food Awards Gala Dinner in Auckland. Visit www.mpi.govt.nz/scholarships-andawards/ for more details.

Do you have any questions for New Zealand Food Safety? Email us at info@mpi.govt.nz or phone 0800 00 83 33.

NZIFST Conference 2019

HANDBOOK Good Food 4 NZIFST Conference 2-4 July 2019 CHRISTCHURCH

Christchurch Town Hall for the Performing Arts 86 Kilmore Street, Christchurch www.nzifst.org.nz

June/July 2019

19

New Zealand has an international reputation as a producer of high quality, innovative and safe food products.

The Ministry of Business, Innovation and Employment invests in scientific research which builds high-performing science and innovation systems that will transform New Zealand into a more diverse, technologically advanced and smart nation.

The Ministry of Business, Innovation and Employment invests in excellent For moreand information, including funding opportunities, science innovative ideas which have high potential to positively impact visit www.mbie.govt.nz/info-services/science-innovation New Zealandâ&#x20AC;&#x2122;s economy, society and environment.

For more information on funding available for research activities, visit mbie.govt.nz/science-funding

20

Food New Zealand

WELCOME

Welcome NZIFST President Jonathan Cox jonathan.cox@anzcofoods.co.nz NZIFST Vice-President Richard Archer NZIFST Executive Manager Rosemary Hancock P O Box 5574, Terrace End

Welcome to the 2019 NZIFST Conference – Good Food 4.

On behalf of the Conference Committee and Ōtautahi Christchurch, I would like to warmly welcome you to this year’s Conference at our beautiful newly rebuilt town hall.

Our very best efforts have gone towards preparing a forward thinking, interesting and relevant conference with you as a delegate at the centre of

Palmerston North 4441

our plans. The theme Good Food 4 is

New Zealand

based around the concept that Food

Phone: 06 356 1686 or 021 217 8298 Email: rosemary@nzifst.org.nz Website: www.nzifst.org.nz The NZIFST Conference Handbook and Conference Abstracts

should be Good for Community, Planet, Me and Business.

Throughout the programme you will

Paulette Elliott, ANZCO Foods, Conference Chair

find sessions running along these themes to interest, inspire and inform you.

Food should be …

• Good for the Community and provide meaningful and gainful employment

June 2019 | ISSN 2423-0669

• Good for the Planet and not wasteful of resources or unsustainable

Abstracts will be available for download from www.nzifst.org.nz

• Good for Me and meet Nutritional requirements and

Conference Committee

• Good for Business for the support of all of New Zealand Make sure you visit the trade displays and engage with the representatives there.

They have great products and services that we know are of value to our members

Paulette Elliott, Chair, ANZCO Foods

and fantastic people will be waiting to chat with you. NZIFST is very grateful for

Luca Serventi, Lincoln University

their contributions to the conference.

Craig Houston, ANZCO Foods

Support the students and researchers who have put a lot of effort into creating

John Brooks

the incredible number of posters this year by discussing their work with them -

Margie Hunt

there might be a nugget there for you too!

Indrawati Oey, University of Otago

As with anything in life you get out what you put in! Coming to a Conference

Grant McDonald, Consultant

is a big commitment, so we encourage you to seize all of the opportunities

Augusta van Wijk, Cawthron Institute

presented. Put in a Good Effort at the Conference and you can leave bursting

Craig Billington, ESR Limited

with new information, ways of thinking and expanded networks. Listen well, ask

Jan Hales, Nutrition Innovation Consultant

questions, engage in discussion and debate at the breaks, meet old friends and

Owen Young, AUT University

establish new connections.

Siew Young Quek, University of Auckland

So, what are you waiting for? Let’s get started and make this Good For Everyone!

Rosemary Hancock, NZIFST, Conference Manager Programme Administrator, Wendy Bayliss

Paulette Elliott Conference Chair

June/July 2019

21

Keynote Speakers

Keynote speakers We are pleased to welcome our keynote speakers.

Leone Matoe, Kaitahi Session A1-1 Kaitahi Story Biographical information not available at time of going to print.

Gale Prince, Sage Consulting Session A1-2 The dynamics of Food Safety Gale Prince retired from The Kroger Co., the largest supermarket chain in U.S. where he served as Corporate Director of Regulatory Affairs for nearly three decades.

A graduate of Iowa State University, in 2013 he was named as a Certified Food Scientist by the Institute of Food Technologists (IFT), a professional association of food scientists from around world. He is widely known in the food and consumer product industries and the regulatory community for his expertise in food safety programmes.

Since 2001 Gale has also been very involved in food defence work serving as a subject matter expert for (IFT) on food safety, food defence and food traceability projects. He also spent time with National Centre for Food Protection and Defence at the University of Minnesota on various food defence projects. He has been referred to as the “Dean of Product Recalls” having managed over 5,000 product recalls and crisis incidences in his career. Gale Prince is in New Zealand sponsored by the International Association for Food Protection (IAFP) and is a Past President in the US.

Michael Lee, University of Auckland Session D1-1 What can anti-consumption teach us about ‘Good Food’?

Dr Michael S W Lee is an Associate Professor of Marketing at The University of Auckland. His expertise is in brand avoidance, consumer resistance, activism, and anti-consumption where he has been the Director of The International Centre of Anti-Consumption Research (ICAR) since 2005. Mike actively supervises PhD students in the area of religiously motivated boycotting, trust recovery following product crises, slow fashion and degrowth, and anti-consumption in emerging economies. His work has been published in top journals such as The Journal of Business Research; Consumption, Markets and Culture; European Journal of Marketing; Advances in Consumer Research; Journal of Consumer Marketing; Journal of Consumer Behaviour; Journal of Macromarketing; Journal of Global Marketing; Australasian Marketing Journal; Journal of Public Policy and Marketing; Journal of Consumer Affairs; and Psychology & Marketing. Mike continues to collaborate with industry, consulting on numerous real-world projects and has provided expert commentary for over 300 media engagements.

Julia Jones, NZX (New Zealand Stock Exchange) F1-1: Adapting for success in Food and Fibres Julia Jones is passionate about driving economic relevance throughout New Zealand business across urban and rural communities. She strives to inspire confidence, new thinking and adaptability across New Zealand business. After 17 years in banking, moving from financial markets to Rural Banking Julia moved through to KPMG. Her 6 years with KPMG fuelled her passion for understanding global trends and their impact on NZ and this led to her new role as the Head of Analytics with NZX where she can provide broad insight and foresight to support strong business decisions and signals for change.

Julia has had a series of highlights over her career which include completing the Harvard Agri Seminar in China, winning the emerging leader scholarship from MPI to attend the Te Hono boot camp at Stanford University, graduating the AWDT Escalator Program, a short stint working in Russia and being appointed to the primary sector council that is tasked with creating a vision for the New Zealand Food and Fibre sector.

22

Food New Zealand

Keynote Speakers

Prof Rickey Yada, Harraway Visiting Professor, University of Otago F1-2 The implications of a dietary shift to plant-based foods: sustainability, health, technology and regulatory perspectives In 2014, Professor Rickey Yada was appointed Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, B.C. Prior to UBC, Dr. Yada was at the University of Guelph where he held numerous leadership roles, including Assistant Vice President Research, Canada Research Chair in Food Protein Structure, Scientific Director of the Advanced Foods and Materials Network (Networks of Centres of Excellence), and Founding Member of the Food Institute.

Dr. Yada serves in a leadership capacity to several research and industry organisations, some of which include Chair of the Board of Trustees, International Life Science Institute – North America; Advisory Committee Member – Arrell Food Institute; Member of the Scientific Advisory Panel – Riddet Institute (New Zealand); and a Member of the Advisory Panel – AgResearch (New Zealand). He is also a Past President and Fellow of the Canadian Institute of Food Science and Technology, Institute of Food Technologists, the International Academy of the International Union of Food Science and Technology, and has an honorary DSc from the University of Guelph.

Hamish Reid, Director Sustainability & Brand, SYNLAIT H1-3 Hamish Reid is Synlait’s Director of Sustainability and Brand. Hamish has deep experience in food and beverage marketing, predominantly for Danone in Paris and Saatchi & Saatchi in London. In 2008, Hamish established an award-winning notfor-profit in New Zealand, Litefoot, working between sport and environment. He has consulted to businesses around the world developing environmental and social programmes that boost economic performance. Hamish joined Synlait's Executive Leadership Team in May 2018 following a period of consultancy to develop their strategy for sustainability.

Michael Mayell, Cookie Time Limited L1-1: Title not available at time of print Michael Mayell founded Cookie Time, with his mother, in 1983. He and his brother Guy own the business in equal partnership. The company has been a category leader for 30 years. The company makes 20 different types of Cookie Time® cookies plus Bumper Bar®, Bumper Slice™, Bumper Bliss Balls™ and the world-first meal bar OSM® – patented as the first in a whole new class of nutritionally balanced food and beverage. The company supports the Cookie Time Charitable Trust, www.ctct.org.nz, which it formed in 2003 to help Kiwi kids discover their gifts. Since then, close to $1.5 million has been raised to support initiatives across three target areas: innovation in learning, thinking differently and physical pursuits. Highlights include funding the establishment and ongoing work of Dyslexia Foundation of New Zealand, www.dfnz.org.nz, with official government recognition for dyslexia achieved in 2007; growing the creativity of young New Zealanders through eTime, and a variety of unique smaller grants, including sponsorship for a young Kiwi ballet star to train at a legendary Russian ballet school.

The Institute of Environmental Science and Research (ESR) is New Zealand’s Crown Research Institute specialising in science relating to the wellbeing of people and communities.

Our science helps safeguard people’s health, protect food-based economies, improve the safety of freshwater and groundwater resources, and contributes expert forensic science to justice systems.

ESR’s high calibre teams provide independent, authoritative and trusted science solutions and results.

ESR combines next generation sequencing technology and scientific expertise to help identify sources or locations of bacterial contamination of food and water, where control measures may be needed.

To find out how ESR might help your business, visit us on stand 1.

June/July 2019

23

General information

General information Venue and Parking The conference will be held in the Christchurch Town Hall, Kilmore Street, one of the City’s most recognisable pieces of architecture and one of New Zealand’s premier performance venues. Three years of restoration work has included strengthening to 100% of the new building standard, reinstating its iconic heritage features as well as a significant upgrade and overall refurbishment.

Parking near the Town Hall is very limited. For options please see https://www.wilsonparking.co.nz/find-a-park

Registration and Information Desk The Registration Desk is located on the ground floor in the foyer adjacent to the main entrance off Kilmore Street and is your first point of call for all matters associated with the conference, from programme and amendments to social function ticket purchases.

The registration desk will be open daily from around 07:30 until end of sessions.

Registration contact – phone Rosemary, 021 217 8298

Speaker’s Preparation If you are making a presentation at the Conference you are requested to meet with the A/V technical support staff at least 1 hour prior to the presentation to load and check your material. Registration staff will direct you to the “Speaker’s Room”. Alternatively, please contact Wendy on 021 122 9161.

Name Badges – sponsored by Dominion Salt Name badges must be worn at all times. Your name badge is your ‘entry ticket’ to the technical sessions of the conference and the refreshment breaks.

Daily Catering All morning teas, lunches, afternoon teas and the exhibitor and poster network function will be served in the Exhibition Hall (Limes Room).

General and Post-Graduate Student Competition Posters - sponsored by ADM (Archer Daniels Midland) All general and competition posters are available for viewing in the Exhibition Hall at all times – the posters can be found on the backs of the exhibition booths.

Authors are expected to be in attendance with their posters on TUESDAY from 17:30 to ~19:00. Poster competition winners will be announced at the Awards Dinner on Wednesday evening.

Conference Amendment or Cancellation The organisers have made every effort to secure the speakers as advertised but reserve the right to amend the programme without recompense to the delegates.

Liability You are reminded that you are responsible for the security of your own items. Please do not leave personal items unattended.

Whilst every care will be taken by the venue and organising personnel, the Christchurch Town Hall, Vbase and the NZIFST Inc. will not be held responsible for any loss or damage to any property of any delegate or exhibiting company, by theft or fire or any other cause whatsoever outside the control of the venue.

Emergency In the event of an emergency please follow the directions of the venue staff.

Warn others in the immediate area as you evacuate via the nearest exit.

Fire hoses and fire alarm switches must remain visible and accessible at all times.

Privacy Personal details provided by you on the registration form are confidential to NZIFST. These will be used by NZIFST for conference purposes (such as registration, name badges, delegate lists, etc) and if so authorised, made available to delegates and conference exhibitors and sponsors; or used for general contact purposes by the NZIFST Secretariat. Your details will not be passed onto any third party.

Annual General Meetings NZIFST AGM Part I: Wednesday 3rd July, 13:00 – 13:45.

Venue: James Hay Theatre, Christchurch Town Hall, Kilmore Street, Christchurch.

Part II: Wednesday 3rd July, from 19:00 at the NZIFST Awards Dinner.

Venue: Rydges Latimer Hotel, 30 Latimer Square, Christchurch Central.

24

Food New Zealand

SOCIAL PROGRAMME

Social Programme Additional tickets for all social functions are subject to availability and may be purchased from the registration desk at the conference.

NZIFST Awards Dinner Rydges Latimer Hotel, 30 Latimer Square, Christchurch Central Wednesday 3rd July, 19:30 - 23:30 with pre-dinner drinks from 19:00.

A sumptuous dinner prepared by the Hotel’s chefs will support the presentation of NZIFST Awards including • The J C Andrews Award, the Institute’s most prestigious Award • Award for Distinguished Service to the Food Industry • The Ron Hooker Award for Exemplary Service • New Institute Fellows • NZIFST Award for Leadership in the Food Industry • Young Technologist Award • Student Poster Prizes And Food Industry Awards including • MPI Award for a Significant Contribution to Food Safety • Allergen Bureau Award for Best Practice Food Allergen Management Come and recognise and congratulate your fellow members.

One Dinner ticket is included in the full (Delegate, Speaker and Student) registrations. Additional tickets only $89.00 incl. GST.

Exhibitor and Poster Networking Social Tuesday 2nd July, 17:30 – 19:30, Exhibition Hall You are invited to join us for light refreshments at the close of sessions on Tuesday 2nd July. One ticket is included in the full (Delegate, Speaker and Student) registration or Tuesday Day Registration.

Optional Casual Function – Sponsored by FF Instrumentation and Eurofins-Tech Tuesday 2nd July, 19:30 – 22:30, in the Upper Dux at Dux Central, 6 Poplar Ave, Christchurch Central Exposed brick and beams frame the Upper Dux. In this chameleon space you can relax with your colleagues and enjoy a drink and light meal. And if you are adventurous, the Dux offers 200+ of the best craft beers in Christchurch from its extensive beverage menu.

Tickets only $35 incl. GST and must be pre-purchased. Beverage vouchers included and a cash bar will be operating.

Additional tickets for social functions are subject to availability and may be purchased from the registration desk at the conference.

June/July 2019

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AWARDS

Awards The following awards will be announced and presented at the NZIFST Awards Dinner on Wednesday 3rd July.

J C Andrews Memorial Award The J C Andrews Memorial Award is the most prestigious award presented by the New Zealand Institute of Food Science and Technology (Inc.). It is presented in memory of Massey University’s first chancellor, Dr John Clark Andrews, who proposed that a food technology degree course be established at Massey University.

The J C Andrews Award recognises an Institute member who has made a substantial contribution to science and technology in the food industry.

The J C Andrews Award winner will give a public address after lunch on Wednesday 3rd July in the James Hay Theatre following the NZIFST AGM.

NZIFST Award for Distinguished Service to the Food Industry This award recognises long and significant contributions to any sector within the New Zealand Food Industry.

Institute Fellowships Fellowship is an honour bestowed upon a member to recognise their substantial contribution to the profession of food science and technology, through outstanding service in at least one of the following areas: • Research and development leading to the creation of new knowledge • Technology transfer and education • Development of the food industry, including promotion of its ethical standards and public image • Development of the affairs of the Institute, its Branches or Divisions.

The Ron Hooker Award for Exemplary Service Established to honour and recognise the outstanding contribution given by Ron Hooker to the NZIFST since its formation in 1965, this award is to recognise significant past or current service or contribution to the NZIFST, developing the affairs of the Institute, its Branches or Divisions.

NZIFST Award for Leadership In The Food Industry This award recognises leadership excellence during exceptional circumstances, or for a notably sustained period.

Young Technologist Award This award is to recognise a young technologist (aged 30 years or under) for their endeavour or achievement in the food industry.

Student Poster Prizes This aware recognises the best Posters submitted by student members of the Institute.

26

Food New Zealand

AWARDS

FOOD INDUSTRY AWARDS MPI Award for a Significant Contribution to Food Safety This award recognised an individual, a team, or an organisation who has made a significant improvement to food safety in New Zealand. This could include a development or improvement of a specific process or operation, and it could be for one particular sector or across multiple sectors.

Improvements in any of the following areas may be recognised: • Science and research • Equipment or processing technology • Product or packaging development • Industry best practice • Building and maintaining a food safety culture (e.g. staff engagement processes and practices; educational or training

Allergen Bureau Award for Best Practice Food Allergen Management This award recognises excellence in food allergen management in New Zealand.

In accordance with the Allergen Bureau Mission, the award recipient will be recognised for their contribution to a consistent, science-based approach to food allergen risk assessment, management and communication that guides industry best practice and assists allergen sensitive consumers to make informed choices based on label information.

All sectors of the New Zealand food industry are eligible and the recipient must be resident in New Zealand

Places limited at the Dinner – reserve yours now

June/July 2019

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SPONSORS & EXHIBITORS

Sponsors and Exhibitors The NZIFST acknowledges and appreciates the generous support of our many sponsors and exhibitors. You will have opportunities to view exhibits and meet exhibitor representatives during the refreshment breaks. Delegates are encouraged to support exhibitors and sponsors both during and after the conference.

Principal Sponsor Ministry of Business, Innovation and Employment www.mbie.govt.nz

Major Sponsors AsureQuality www.asurequality.com ESR www.esr.cri.nz Formula Foods/FF Instrumentation

www.formulafoods.co.nz / www.ffi.nz

Exhibitors Applied Instruments

www.applied-inst.co.nz

Bio-Strategy www.bio-strategy.com BSI Group

www.bsigroup.com

Caldic www.caldic.com Food Tech Solutions

www.foodtechsolutions.co.nz

Foodtech Packtech

www.foodtechpacktech.co.nz

Hill Laboratories

www.hill-laboratories.com

John Morris Scientific

www.johnmorrisgroup.com

Mediray www.mediray.co.nz Metrohm www.metrohm.co.nz Ngaio Diagnostics

www.ngaio.co.nz

NZMS www.nzms.co.nz One Lab

www.onelab.co.nz

Pall New Zealand

www.pall.com/foodandbev

Plant & Food Research

www.plantandfood.co.nz

Specialty Sponsors

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Lanyards

Dominion Salt

www.domsalt.co.nz

Poster Competition

ADM

www.adm.com

Social Eurofins-Tech

www.eurofins.com

Social

www.ffi.nz

FF Instrumentation

3-min-pitch Riddet

www.riddet.ac.nz

Breakfast Meeting

www.biomerieux.com

Food New Zealand

bioMĂŠrieux

WHEN OPERATIONAL CONTROLS MEET CONSUMER PROTECTION

Successful reduction of foodborne disease incidences caused by Campylobacter is difficult and can only happen with strict adherence to performance targets by reducing microbial load.

Quantification of Campylobacter spp. with a rapid, reliable and traceable method is needed to improve the effectiveness of operational interventions, This capability allows for assessment of risk at everystep and implementation of earlier corrective actions to meet Performance Standards.

Experience a fully automated enumeration system for thermotolerant Campylobacter species in 48 hours for chicken carcass rinsate, turkey sponges and poultry part rinsate samples.

TEMPOÂŽ CAM (Campylobacter) Simple TEMPOÂŽ enumeration protocol Automated, robust and simple High performance media - high selectivity No confirmation - final results within 44-48 hours Aerobic count, Enterobacteriaceae and more available

www.biomerieux-industry.com June/July 2019

29

30

Food New Zealand James Hay Theatre CONFERENCE OPENING and WELCOME A1: PLENARY

ROOM

9:00-9.30

Session

Avon Room E2: Food Waste

James Hay Theatre

E1: Food Safety Considerations Beyond the Lab or Process Floor (TBC)

ROOM

Session

E3: Value Creation

Victoria Room

Paulette Elliott D1: What can anti-consumption teach us about "Good Food" - Michael Lee (UoA)

D1: PLENARY

Chair

James Hay Theatre

Session

15:45-16:25

Afternoon Tea - Exhibition Hall

How we manage food waste as a supermarket - Kate Porter (Countdown) and speaker from City Harvest

Hygenic design EHEDG - David Lowry (Consultant)

ROOM

IP - Corrine Cole (AJ Park)

NZ's food waste issue. Where from and where to …? - Miranda Mirosa (UoO)

15:15-15:45

14:00-15:15

Resources available when starting out - funding, ensuring growth and understanding the market - Tracey Sheehy (Food Innovation Network)

Tax incentives R&D stuff - Nicola Black (EY)

Good for Business

Fundamental advances: A role for augmented reality In auditing - Harry van Enckevort (AsureQuality) and Lance Bauerfeind (Pepper Creative)

Miranda Mirosa

Craig Billington

Chair

Packaging recyclability and overall sustainability, A case study - Sarah Baylis (Flight Plastics)

Good for the Planet

Good for Food Safety

Theme Link

C3: Export

Victoria Room

Threat Analysis Critical Control Point (TACCP) and its application within the F&B Industry - Ray Haddad (AsureQuality)

C2: Doing Our Part

C1: Helping to Provide Safe Food

Session

Lunch - Exhibition Hall

As a fish to water – don’t we all do this?! - Murray Hemi (Miraka Milk)

Restore and regenerate our natural resources: Biomass for food and biomaterials applications - Amin Shavandi, (Université Libre de Bruxelles)

3-MCPD survey from oils and infant formula - Darren Saunders (ESR)

Avon Room

Nuku kit e Puku Cluster and HVN program - Meika Foster (UoO)

Nutrition from the sea - Smitha James (United Fisheries Ltd)

The use of Whole Genome Sequencing for food safety applications (eg Listeria in factory environs) - Lucy Rivas (ESR)

James Hay Theatre

[Speaker currently being confirmed]

Production of xanthophylls by New Zealand microalgae and the sea urchin Evechinus chloroticus (Kina) - Donato Romanazzi (Cawthron)

PFAS - Dietary implications of an emerging contaminant - Andy Pearson (MPI)

ROOM

13:00-14:00

11:30-13:00

Jamie Ataria Growing the Blue economy: Navigating economic development for hapu in the regions : Case study Hikurangi Bioactives - Ruihana Paenga (Hikurangi Biactives)

Grant MacDonald High value opportunities from marine materials (Gold Panning) - Andrew Stanley, (Sanford Ltd)

Chair

Good for All

Roger Cook

Good for Business/Good for the Planet

Good for Food Safety

Theme Link

Victoria Room B3: Maori Business – Corporate Responsibility and Kaitiaki – Guardianship

Nutritional aspects of raw milk: A beneficial or hazardous food choice - Catherine Stanton (Teagasc, Ireland)

Avon Room B2: Where is the Gold?

James Hay Theatre

B1: Food Safety – What is or isn’t in our foods?

ROOM

Morning Tea - Exhibtion Hall

11:00-11:30

Session

A1-1: Kaitahi Story - Leone Matoe (Kaitahi) A1-2: - Gale Prince (Sage Consulting) Sponsored by IAFP

9:30-10:15

10:15-11:00

Chair

Registration opens - Downstairs Foyer

7.30

TUESDAY 2 July 2019

NZIFST Conference 2019

PROGRAMME

Promenade

E4: Regulatory Matters

Promenade

Understanding Chinese consumer attitudes to fermentation - Julia Low (RI,MU)

Chinese consumer preference of fermented foods - Anne Marie Manzano (AgResearch)

Cross cultural studies - Julia Low (RI,MU)

Joanne Hort

Good for Business

C4: Consumer Insights in the China Market

Promenade

Objective and chemical measures responsible for meat eating quality preferences Jihan Kim (AgResearch)

Detecting taste sensation by human receptors in vitro - Raise Ahmad (AgResearch)

Using fast throughput microrheology to measure yoghurt gelation - Rob Ward (MU)

Make starter cultures interesting again - Ryan Chanyi (AgResearch)

Li Day

Good for Business

B4: New Technologies to Add Value to NZ Products

June/July 2019

31

Indrawati Oey

Chair

Andy Williams

Good for Business

G4: Liquid Gold

Promenade

James Hay Theatre NZIFST AGM

13:00-13:45

Introduction to Whole Genome Sequencing - Craig Billington and Phil Bremer (UoO)

Deer Milk - Aladin Bekhit (UoO)

Continuous Rapid Freezing of Sheep Milk - Jolin Morel (FIET)

Effect of shockwave processing and sous vide cooking on beef brisket structure and protein digestibility in vitro - Feng Ming Chian (MU)

Dairy food innovation - David Everett (RI/AgResearch)

Glen Neal (FSANZ)

Regulation of marijuana and it's by-products as food ingredients - John Baker (John Baker Law)

Catering to the vegan market and the labelling of milk and meat alternatives Stephanie Hadley (JAWS)

Future on-farm milk handling and cooling in New Zealand - Richard Archer (FIET/MU)

ROOM

50 Shades of Good: Identifying the best ‘good’ consumer opportunities, to feed the product development process - Kristen Soper (The Shopping List)

Food Guides - do we even need them? - Rickey Yada (Harraway Visiting Professor, UoO)

Good Laws Maneesha Mohan

Validation methods for microwave retorting - Aswathi Soni (MU)

Lunch - Exhibition Hall

Evergreen consumption - Shelley McMillan (Mintel)

Nutrition and environment overlap - Fiona Windle (B&LNZ)

John Brooks

Good for Business

G3: New Technology - Disruptive Tech (Mechanical and Processing)

Victoria Room

Use of innovative processing technologies to induce structural and textural changes in mollusc muscle - Lovedeep Kuar (MU)

12:30-13:45

11:00-12:30

How ethical sourcing will play a major role in a brand's competitive advantage Maria Abadilla (Orangutan Alliance)

Augusta van Wijk

Jan Hales

Chair

Countdown's commitment to improving access to better nutrition - Deborah Sue (Countdown)

Good for Business

Good for Me

Theme Link

INFORMAS Project - Sally Mackay (UoA)

G2: Consumer insights – are customers looking for Good in your company and products?

G1: Good For Me

Session

NZ Story telling: Communicating NZ’s point of difference and global food marketing - Sarah Morgan (Fernmark/NZTE)

Avon Room

James Hay Theatre

Morning Tea - Exhibition Hall

ROOM

10:30-11:00

F1-2: The implications of a dietary shift to plant-based foods: sustainability, health, technology and regulatory perspectives - Harraway Visiting Professor - Rickey Yada

F1: PLENARY

Session

09:15-10:30

James Hay Theatre

ROOM

F1-1: A great vision for the NZ food and fibre sector - Julia Jones (NZX)

Registration opens - Downstairs Foyer

7:30

08:30-09:15

bioMérieux BREAKFAST Seminar [ Avon Room ] No charge but registration required

7:00-8:20

WEDNESDAY 3 July 2019

Social Function at UPPER DUX, Dux Central - Sponsored by Eurofins and FF Instrumentation [ Registration required, additional fee applies ]

Andrew MacDonald (Absolute Wilderness)

19:30-23:00

KiwiHarvest: Story Telling case study - Deborah Manning (KiwiHarvest)

New Food Act and Canterbury food businesses - Stephen Stout (CCC)

Sustainable biotechnology alternatives for high value food ingredient production Nic Lindley (ASTAR BIC)

Exhibition Networking and ADM Poster Session - Exhibition Hall

Food and packaging waste diversion "Doing the right thing" - Spring Humphreys (EnviroWaste)

Food safety culture in NZ food businesses - Where to from here? - Sally Johnson (MPI)

Beverages for brain health - Angus Brown (AREPA)

Good for Business

17.30-19.30

16:30 - 17:30

Good for the Planet

Development of our chocolate programme, from Importing from Europe to manufacturing in NZ - Ewan Cameron and Patrice Feary (Trade Aid)

Phil Bremer

Chair

Food safety in the boardroom - Why Directors should be engaged! - Dean Stockwell (MPI)

Good for Food Safety

Theme Link

32

Food New Zealand Using fermentation to develop structure and flavour in plant protein foods - Gert-Jan Moggre (P&FR)

An insight into Chinese consumer purchasing attitudes towards smart packaging technologies applied to imported food products - Erin Young (UoO)

Good for People Anna Horgan

Good for Science and Technology

Paulette Elliott

Theme Link

9:00-10:00

Avon Room J2: Good Efforts

J1: Good Practice

Session

Creating value from provenance - Roland Harrison (Lincoln University)

Victoria Room

Siew-Young Quek

Good for Science

J3: Food Material and Functionality

Lactoferrin from Deer milk - Ye Wang (LU)

Manuka honey as a fermentation substrate for probiotic Lactobacillus reuteri DPC16 Anand Mohan (UoA) Valorisations of antioxidant and antibacterial activities of selected plant-based fermented foods - Anis Shobirin Meor Hussin (UPM) Novel water-dispersible emulsifier system: Physicochemical properties and stability Marcus Loi (UoO)

[ Registration required ]

Food and health focus in Pacific Island nations - Ann Hayman (FAO Consultant)

TradeAid mission and purpose in food - Geoff White (TradeAid)

Registration opens - Downstairs Foyer

James Hay Theatre

THURSDAY 4 July 2019

8:00

Allergen Management tools and updates - Debbie Hawkes (Allergen Bureau)

The smart enough factory - Dean Boston (Baker Boys)

Traceability/food fraud prevention - Paul Ryan (Trustcodes)

Lean 2.0, Tait’s effective use of gathered data to improve manufacturing and business outcomes - Dean Mischewski (Tait)

Comparative study on the role of immersive context on affective drivers of tea break snack choices using the Microsoft Hololens Technology – Julia Low (MU)

NZIFST Food Industry Awards Dinner - Rydges Latimer Hotel

Hybrid Meats - An opportunity to develop superior plant-based meat analogues in combination with NZ animal proteins - Jaspreet Singh (MU)

How smart packaging design reduces food waste - Trevor Ingham (Sealed Air NZ)

Beef and Lamb - outcomes of rebrand - Nick Beeby (NZB&L)

Rise of ethical consumers - impact and opportunities for packaging - Maria Abadilla (Orangutan Alliance)

ROOM

19:00-23.30

15:45-17:15

High hopes for hemp protein foods - Kevin Sutton (P&FR)

Our love/hate relationship with packaging - Sharon Humphreys (Packaging Council of New Zealand)

Paul Hamilton

Craig Houston

Chair

Good for Business

Good for Me

Good for the Planet

Theme Link

Development of atmospheric freeze drying - Jim Chen (MU)

UV technologies for fresh foods - Gonzalo Martinez (Massey University)

Nondestructive detection of Zebra Chip Disease in potatoes using Hyperspectral imaging - Abhimanyu Garhwal (Massey University)

Pulsed Electric Field Technology - Indrawati Oey (UoO)

Manipulating mouthfeel in an apple pomace-derived fibre ingredient - Marzieh Eblaghi (Massey University) The effect of polysaccharides on the glass transition temperatures of sugar mixtures and juice powders - Sebastian Linnenkugel (Massey University)

Production of an apple pomace ingredient - Florencia M Yedro (Plant and Food)

Ross Holland

Good for Science

I4: FIET

I2: Proteins

I1: Packaging

Session

Promenade

Afternoon Tea - Exhibition Hall

15:15-15:45 Victoria Room

H1-3: Synlait's pivot - Hamish Reid, Director Sustainability & Brand, SYNLAIT

14:30-15:15

I3: Digital and disruptive tech – How can it aid the Good in your food business

H1-2: JC Andrews Award - Winner's Address

14:00-14:30

Avon Room

H1-1: IUFoST 2020 (Richard Archer)

13:45-14:00

James Hay Theatre

Jonathan Cox

Chair

ROOM

H1: PLENARY

Session

WEDNESDAY 3 July 2019 Continued

June/July 2019

33

Good for Me Indrawati Oey

Good for People

Paulette Elliott

Theme Link

L1: PLENARY

SV1: Food South

The New Zealand Food Innovation Network (NZFIN) is an accessible, national network of science and technology resources created to support the growth and development of New Zealand food and beverage business of all sizes. NZFIN also provides facilities and the expertise needed to develop new products and process from idea to commercial success. This tour is your chance to view the facilities and talk to the staff at Food South Lincoln. Own transport required. Limited to 25 guests.

COST: No Charge, but registration is required

1.15 - 5.15 pm WS3: Zubi - Creating your own food labels

Presented by McFoodies, this workshop covers the core basic requirements to creating a food label. The 4 hour workshop looks at key points of difficulty relating to creating a label and covers ingredients, additives, allergens, NIPs. There is a practical component of creating an example (or real) label, for which participants will need to bring examples of their product specifications and laptop to this workshop.

Applying the knowledge they have learnt using Zubi, participants will also get a free Zubi label worth $59. A great forum to discuss labelling issues and questions.

To assist with delivering this workshop, the new tool, Zigloa, will be used to demonstrate the complexities of a compliance review and how it can simplify and streamline the process.

COST: $180 incl GST

1.15 - 5.15 pm

This workshop brings together four highly experienced professionals with a wealth of practical experience and insight into upcoming developments in freeze drying. It will cover an introduction to freeze drying, application to foods and natural products, equipment selection, and the new technology atmospheric freeze drying. Practical examples will be discussed.

The workshop is suited to those who are new to freeze drying, those interested in investing in freeze drying as well as experienced operators.

COST: $57.50 incl GST

WS1: NZTE - NZ Story

You’re invited to a three hour hands-on storytelling workshop. Facilitated by NZ Story, it will inspire you to leverage your connection to New Zealand and develop your unique story using a simple framework. Drawing on insights from global perception research of New Zealand and New Zealanders, this workshop will challenge you to think differently and help you drive greater preference for your products and services.

These FREE workshops are in popular demand and are being run on a first-comefirst-serve basis.

COST - No Charge, but registration is required - go to: https://www.nzstory.govt.nz/resource/workshops/

Depart 1.30 pm for ~2.15 pm tour start

SITE VISIT

WS2: Freeze Drying Foods and Natural Products - Practical Applications and New Developments

Promenade

Drying characteristic of fermented Fijian Theobroma cacao beans in a solar-assisted drying system - Rupantri Raju (MU)

Effect of air blast freezing and frozen storage on Escherichia coli survival in Greenshell™ mussels and its effect on the n-3 PUFA and microstructure of Greenshell™ mussels - Manasweeta Angane (UoA) Bridging the gap between the art and science of food smoking - Nadeen Coco (MU)

Measuring beef bolus texture - Esther Onguta (MU)

An integrated volatile and phenolic fingerprinting to study metabolite changes during wine making of pulsed electric field pre-treated grapes: A case study on Merlot Biniam Kedebe (UoO)

Siew-Young Quek

Good for Science

K3: Processing and Food Properties

Victoria Room

1.30 - 4.30 pm

Victoria Room

Avon Room

Light Lunch WORKSHOPS - register at…. https://nzifst.org.nz/page-18129

1:00

From 1.15

L1-1 Michael Mayell (Founder of CookieTime) Awards for 3-Minute Pitch | Conference Close

12:00-12:40

12.40 - 1.00

Jonathan Cox

James Hay Theatre

ROOM

Session

PANEL DISCUSSION - Personal development and training

Developing our people - A true story - Nicola Hockley (Goodman Fielder)

Future proofing your career - Gareth Robertson (Sciientific and Technical Recruitment)

Sponsored by Riddet Institute this quick-fire competition features post-graduate students delivering their research outline in only 3 minutes and using only 1 slide.

K2: The 3 Minute Pitch [Sponsor: Riddet Institute]

K1: Personal Development and Training

Session

Search your company soul – growing through employer branding - Charlotte Sullivan (Auburn Marketing)

Avon Room

ROOM

10:30- 12:00

Morning Tea - Exhibition Hall

James Hay Theatre

10:00-10:30

Sponsors

Principal Sponsor

with new and emerging technologies. Our priorities are important for creating a productive, sustainable and inclusive economy for New Zealanders.

New Zealand has significant untapped capacity to add value to our primary production, while reducing the impact on the environment.

The Ministry of Business, Innovation and Employment helps to grow New Zealand to improve the wellbeing of all New Zealanders.

We work in partnership with the Ministry of Primary Industries and New Zealand Trade and Enterprise to manage the Food and Beverage Project and produce various reports that describe key market trends, identify investment opportunities and profile major businesses in the sector.

As a large organisation, we have a wide reach and are connected across sectors, regions and industries. We look for opportunities to work with partners inside and outside government, and we build on the best thing about New Zealand – communities working together for the good of everyone.

Where investment happens is where the economy will grow and transform. New Zealand needs investment to deliver a dynamic, diversified, high-tech and low-carbon economy. We are working to lift business expenditure on research and development, improve the benefits to the wider economy from business development assistance, and harness the potential of the digital economy.

Our Ministry is a place that encourages good ideas and creative thinking about New Zealand now and in the future. We will find ways for people and firms to adapt to the changing labour market,

To find out more about the Ministry of Business, Innovation and Employment and the work we do to support the food and beverage sector, visit MBIE.govt.nz

Major Sponsors

Supporting New Zealand’s food industry.

AsureQuality’s Auckland laboratory operates 365 days a year and conducts up to 10,000 lab tests per day, making it the front-line defence for New Zealand’s food and dairy businesses.

The laboratory’s scientific staff boasts niche industry experts covering the full range of food specialities from red meat and shellfish, to honey and dairy. Most of this expertise comes directly from the industries themselves and AsureQuality provides targeted industryspecific solutions via the more than 6,000 tests available over 250 sample types or matrices. “AsureQuality’s laboratories are also a key enabler of success for New Zealand’s food and dairy exporters,” says AsureQuality’s Business Manager, Dr Michael Hodgson. “We know our way around the complex local and international codes, standards and regulations when it comes to food safety and nutrition. We can seamlessly and intuitively work with Kiwi exporters to save them time, money and stress by smoothing the path to export and market access.

We remove this work as a massive pain-point for Kiwi companies and let them get on with what they excel at – taking the best of New Zealand to the world.”

Dr George Joseph, Chemistry Technical Manager, says that nearly all dairy, infant formula, dietary supplements, pharmaceuticals and food manufacturers in New Zealand, as well as many overseas multinationals, send samples to AsureQuality in Auckland.

A recent investment in technology is the new ANKOM Dietary Fibre Analyser in the Chemistry Laboratory. The first of its kind in New Zealand, it creates a new standard for nutritional labelling.

The Microbiology technical team led by Mr Warwick Aspin recently rolled out new DNA based technology and MALDI-TOF technologies which are game-changers for the food industry. “Our investment in new pathogen detection technologies improves the specificity of the test and delivers a very low rate of false-positive results,” he says.

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Food New Zealand

“Rapid testing allows a manufacturer to quickly identify a contaminated batch and prevent this from being released to market.” Along with faster results for food pathogen testing, there are significant other advantages that PCR technology affords certain food manufacturers.”

With science, tech innovation and customer focus at the core of its Auckland Laboratory, AsureQuality is perfectly positioned to support new and existing customers taking on the world. www.asurequality.com

ESR offers a service (GenomESR) that combines the use of state-ofthe-art sequencing technology with scientific expertise to help identify sources of bacterial contamination of food and water and identify areas where control measures are needed.

The potential impact of foodborne outbreaks on a food business can be devastating, bringing serious economic loss and potentially affecting New Zealand’s international reputation as a food-producing nation.

Harmful or pathogenic bacteria can enter the food chain at any point - from the animal or farming environment through to food processing

Sponsors

and production, right up to when we consume it. Finding the source of pathogenic bacteria in the food chain is important to minimise illness and control outbreaks.

The power of next-generation DNA sequencing technology is being increasingly applied to food safety management and foodborne disease surveillance in New Zealand. It provides a fast and cost-effective way to determine the entire DNA make-up or ‘whole genome sequence’ (WGS) of a microorganism.

Being able to identify organisms with the same genetic make-up helps solve contamination problems. WGS provides a significantly greater resolution and precision than conventional methods, and can be used to gain further insight into the microorganism.

For example, the WGS of a Listeria monocytogenes sample from a food can be compared with ingredient and food processing surface samples to identify its source.

WGS analysis of samples collected over a longer time period can also identify the persistence of a particular microorganism causing contamination within a primary production or processing environment.

ESR is a partner of PulseNet International (PulseNet Aotearoa), an international network of laboratories dedicated to tracking enteric foodborne infectious diseases, which together with other international organisations, are establishing standard WGS methods.

Rapidly expanding WGS databases, combined with other data including epidemiological information (what a person ate before they became ill), will improve the ability to detect foodborne disease outbreaks and more accurately trace pathogen sources along the global food chain.

ESR is a New Zealand Crown Research Institute specialising in science related to communities. We help safeguard people’s health, protect food-based economies, improve the safety of freshwater and groundwater resources, and contribute expert forensic science to justice systems.

FFI have worked hard to develop a comprehensive suite of analysis tools.

“It is our goal to continue to lead the way in analysis technology and help in providing award-winning results to the food and dairy industries,” says Bob Olayo, Manager.

FF Instrumentation originally grew from Formula Foods. Formula Foods continues to provide high-quality solutions to many of New Zealand’s leading food processing and manufacturing companies. Based in Christchurch, they pro-actively support manufacturing companies and provide customers with technical support to assist in developing products to appeal to a variety of tastes and cultures.

Formula Foods supplies a wide range of flavours, colours, stabilisers, and pre-mixes based on client requirements. Proud of their New Zealand roots, they also supply iconic Kiwiana favourites. They have identified various trends for dietary requirements and begun to cater for a wide range of applications. Their liquid flavours and powders are known throughout New Zealand and continuously grow in popularity.

Their unique FLAV®COL pastes are proving to be an essential ingredient for the baking industry, providing enhanced taste and consistency without preservatives. They have also developed a range of pastes to boost product quality and taste for the Gelato market.

One of the growing aspects of Formula Foods is their comprehensive shelf life testing. They have the capacity and capability to perform effective Shelf life testing, including accelerated shelf life testing (ASLT) – for many food products as well as assisting with formula modification or packaging recommendations to improve the product’s shelf life as necessary.

LEAK DETECTION LEAKPOINTER 3 BY DANSENSOR

FF Instrumentation and Formula Foods have been pioneers in offering expertise in professional food technology services since 1987.

FFI Instrumentation is one of New Zealand’s leading providers of specialist instrumentation for measuring and extending product shelf life, including a strong focus on analytical instrumentation and process monitoring equipment for the food/dairy manufacturing sector.

With New Zealand currently at the forefront of shelf life extension in Australasia, Formula Foods and FF Instrumentation are leading that charge in providing tools to assist with;

Offline leak detection for quality control of modified atmosphere packaging.

PHONE: (03) 595 2368 | EMAIL: sales@ffi.nz

www.ffi.nz

• MAP (Modified Atmosphere Packaging) • Water activity, Sorption isotherms and Moisture control.

• NIR solutions for testing e.g. Fat, Protein, Ash monitoring and control • Leak Detection • Reducing gas costs in MAP • Meeting MPI regulations • Texture and Viscosity analysis • Temperature, pH and humidity tracking and much more June/July 2019

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EXHIBITION PREVIEW

Sponsors and Exhibitors Preview

The NZIFST acknowledges and appreciates the generous support of our many sponsors and exhibitors. Delegates are encouraged to support the exhibitors and sponsors both during and after the conference. You will have opportunity to view exhibits and meet the company's representatives during the refreshment breaks.

Applied Instruments are Measurement & Control Specialists providing engineered solutions for your monitoring needs.

The ADM product palette offers beverage and food manufacturers many options when it comes to satisfying consumers’ preferences in terms of flavour, texture, nutrition and functionality, on an increasingly customised basis. Thanks to ADM’s integrated raw-material expertise, international access to resources and global network of development laboratories, ADM can help manufacturers design custom-tailored concepts for consumer preferred products.

ADM ANZ have offices in both Australia and New Zealand. The teams on the ground deliver the company’s full capabilities to local manufacturers. ADM welcomes customers to its Customer Innovation Centre in Sydney, offering a collaborative and interactive approach to innovation. The Innovation Centre has a flavour creation facility, with a strong focus on beverage and confectionery, along with state-of-the-art application laboratories for beverage, dairy, bakery, confectionery and other food categories.

WILD Flavours & Specialty Ingredient Expertise We deliver first-class ingredients to the food and beverage industry. With advanced technological expertise in superior taste, natural colours and extracts , amongst others, from the WILD Flavours Portfolio, including an extensive and growing portfolio of specialty ingredients, such as proteins, sweetening solutions, Fibersol®, plant sterols, Vitamin E, edible beans, hydrocolloids, amongst others.

Whether our customers require innovative flavours, colours and extracts, superior finished products or environmentally friendly packaging alternatives, ADM is their one-stop resource.

We are dedicated to providing unique solutions to the food and beverage industry, with outstanding quality and safety of all our products.

Marketing Manager ANZ, Zona Negri.

Our speciality is to supply cost effective, low maintenance, and reliable solutions from concept to implementation. You gain control of your process and increase profits through accurate real-time monitoring.

Our team has very broad knowledge and experience across many industries. We can help you measure moisture content, Brix, density, and solids concentration. We can measure the concentration of your wash down solutions including chlorine, ozone, hydrogen peroxide and more. We have industry leading dust analysers, pressure, temperature and storage tank level meters. We manufacture Sanitary IECEx certified temperature probes.

Featuring: The MicroPolar Analyser from Berthold Technologies is widely used in the Food & Beverage Industry to continuously measure water content, brix, concentration and density of various products during production. Versions are available to monitor liquids, slurries, pastes, powders and granules flowing in pipes, chutes and conveyors or in tanks and vats. This instrument will increase your profits by providing you with accurate information in real time.

Applications/Solutions for the food and beverage industry: • Water content or density in butter, cream, cheese blocks, curd, cream cheese, dewatered casein, casein powder, milk powders, yoghurt • Concentration measurement for milk of lime • Brix measurement of fruit juice, fruit concentrates and sugar • Concentration of oil in water, water in oil, caramel Advantages: • Continuous, online and non-contacting measurement • Uses low power multi-frequency microwaves to provide high accuracy and drift-free measurements • Very simple to install.

• Cost effective meaning fast pay back. No on-going maintenance.

Applied Instruments has engineers who have accumulated extensive knowledge and can provide ongoing support with installation, training, calibration and will ensure you get the best result from this system.

Tell us your monitoring problem and we’ll find the right solution!

Contact: Colin Hooper (Engineer) www.applied-inst.co.nz

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Food New Zealand

EXHIBITION PREVIEW

Bio-Strategy is an established locally-owned ISO 9001:2015 accredited distributor offering multiple solutions for the food and dairy industry.

R-BIOPHARM and EUROPROXIMA – Dedicated to food safety Used extensively throughout New Zealand, ensuring safety in the food production chain.

Equipment and test kits for enzymatic food analysis; mycotoxins; vitamins; allergens; microbiology/hygiene; hormones and anabolics; antibiotics; GMO; identification of animal species/risk material/BSE using high throughput on-line cartridges or immunoaffinity columns for HPLC; LCMS/MS or ELISA, PCR, Microbiology kits or rapid lateral flow tests.

Labplas Labplas’s Twirl’Em Sterile sampling bags provide a secure, contaminant-free container for solid and liquid samples.

Gerhardt – Cost effective device solutions for the food laboratory Test for nitrogen/protein and fat content and other parameters, such as SO2 or TVBN (index of freshness) by Kjeldahl nitrogen determination; Dumas Nitrogen analysis; Weibull-Stodt/Berntrop HCl hydrolysis; Solidliquid fat extraction; SO2 analysis; Total volatile base; nitrogen analysis.

PALL Reusable funnels and filters or sterile disposable filter funnels together with a Pall pump and the new stainless steel manifold or the Sentino™ single test pump/manifold for your microbiology filtration.

QIAGEN - Proven technology, refined and made easy QIAGEN offer Mericon kits for detection of a broad range of food pathogens. Testing for these pathogens can be automated using the QIA Symphony RGQ system. This unique solution for food safety testing provides standardized analyses and increases your laboratory’s throughput.

Hamilton Company (Beverly Portable DO Analyser) and Molecular Devices (QuickDrop UV/Vis Spectrophotometer) for the brewing industry to ensure a high-quality as well as consistent taste and colour.

For more information please contact Bio-Strategy or visit us at the booth. www.bio-strategy.com

June/July 2019

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EXHIBITION PREVIEW

Food Safety and Food Quality at bioMĂŠrieux As consumers become more health-concerned, they expect food and beverage manufacturers to deliver wholesome foods, and in the era of social media, you can no longer risk your brands and reputation. Your testing needs span from process control to verification of your food safety and quality programmes - bioMĂŠrieux can help you achieve your goals.

As a leading provider of rapid and traditional microbiological solutions, we fulfil our mission of contributing to public health by helping you ensure consumers receive high-quality and safe food products.

Are you ready to partner with bioMĂŠrieux to improve consumer's confidence and protect your brands.

Please visit our website: http://www.biomerieuxindustry.com

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Or please contact Mediray, our exclusive distributor in NZ: www.mediray.co.nz

N UA C O N F L

OUR TECHNOLOGY AND EXPERTISE GIVES YOU THE EDGE FOOD MICRO TESTING Fast and accurate testing enables you to run your business more efficiently, giving you a competitive edge.

With our team of specialist molecular biologists and locations nationwide, we boast an extensive suite of PCR-based tests, and test accreditations available here in New Zealand.

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Food New Zealand

MORE

FREEPHONE 0508 HILL LAB (44 555 22) www.hill-laboratories.com

EXHIBITION PREVIEW

Caldic are ingredient solutions providers to New Zealand food manufacturers. We use our network of Caldic companies throughout 17 countries to find innovative and clean label ingredients to fit New Zealand’s market trends. We combine this with technical support, warehousing, and customised logistics to ensure we can provide a solution to the most challenging projects.

Caldic manufacture antioxidant solutions and provide specialist testing and shelf life predictions across a variety of food and feed products. We also manufacture tailor made vitamin and mineral premix’s and stabiliser blends to suit specific applications.

We have a wide range of supply partners, distributing for the following global leaders in the New Zealand market among many others: Naturex – Natural colours, Natural extracts, Fruit powders/ granules, Rosemary extracts, Clinically proven health ingredients, Pectin.

Puratos – Global leader in bakery and patisserie solutions/

manufacturer of NAFNAC fruit fillings.

Pecan deluxe – Innovative leader in a wide range of inclusions (Cookie dough, praline nuts, nougats, biscuits, brownies, cakes pieces, sprinkles) QHT – Prebiotic FOS, and the only supplier of organic and waterless (probiotic manufacture) FOS At NZIFST conference we will showcase the following areas: • Vegetable protein addition – Please come and try a great tasting pea protein concept • Adding Indulgence - Inclusions and chocolate decorations • Shelf life extension – Antioxidant solutions • Going Natural - colours, sweeteners and extracts We look forward to discussing your needs at Conference: Steve Crockett, Managing Director, Dairy, Nutritional, Beverage, Pet Food and Dr Farnaz Faridnia, Technical Sales Manager, Savoury, Bakery, Confectionery https://www.caldic.com/en-nz

Allergen Test Strips are designed for the rapid and simple detection of allergens allowing for quick testing and immediate decision making, especially when a fast turnaround or troubleshooting is necessary. For quantitative allergen testing, it offers AgraQuant, an accurate and reliable ELISA test method.

NZMS Scientific – specialised solutions for in-house food testing NZMS Scientific offers a comprehensive range of leading-edge products for food and beverage processors and laboratories, designed to provide rapid results and reduced labour costs. The company’s range covers pathogen detection, allergen detection, hygiene monitoring and product quality control to assist clients with all facets of in-house testing regimes.

NZMS Scientific is the exclusive distributor for the BioControl range of proprietary testing platforms for the detection of foodborne pathogens, spoilage organisms, hygiene and HACCP monitoring. It also supplies Veriflow food safety products from Invisible Sentinel and Promicol ATP bioluminescence detection method for sterility testing.

Allergen detection – Allergens are the largest single cause of global product recalls. Romer Labs offers allergen test kit for the qualitative and quantitative analysis of food allergens. AgraStrip

Dairy industry testing – If you are looking for cost-effective solutions for raw milk composition or moisture analysis, then look no further than the Page & Pedersen range. LactiCheck Milk Analysers provide a rapid, real-time and reliable profile of milk composition (fat, solids, density, added water, lactose and protein) in just seconds.

Fermentation industry testing – The Veriflow-powered range is a patented technology that allows for the detection of wild yeast in beer and wine using the sensitivity of PCR tests, but with the ease of use associated with flow-based assays. The result is an effective and rapid system that minimises sample preparation, speeds time to results, and provides easy to interpret data for the end user.

We pride ourselves on our commitment to our customers, by ensuring great customer service, reliable supply and prompt deliveries. NZMS Scientific backs this up with qualified technical support from our team of microbiologists who understand your requirements.

Contact New Zealand Medical & Scientific now to find out how its range of products can provide a solution for you.

June/July 2019

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EXHIBITION PREVIEW

Hill Laboratories offer the very latest in TEMPO methods which means you can expect your results to be more accurate and available quicker than ever before business the edge. We offer the very latest in TEMPO methods, PCR product and swab testing, which means you can expect your results to be more accurate and available quicker than ever before.

Hill Laboratories: Innovative methods. Cutting-edge technology. Rapid results.

Hill Laboratories has grown steadily over the last 30 years to become New Zealand’s largest 100% privately owned and operated analytical testing laboratory.

Attention to detail, industry leading quality systems and our desire to continually improve our service has kept Hill Laboratories at the forefront of analytical testing in New Zealand for the past three decades. Amongst our customers, we’re known for the superior level of technical support provided by our molecular biologists and team of highly qualified and knowledgeable Client Services Managers nationwide.

Our Food and Bioanalytical division offers a broad range of analytical testing services for food growers and producers, from pesticide residue testing for export clearance to microbiology and molecular biology testing for food safety.

Test with the industry-leading pathogen testing laboratory for faster, more accurate results that keep you ahead of the game.

At Hill Laboratories, it’s our technology and expertise that gives your

www.hill-laboratories.com

Hill Laboratories are proud to be exhibiting at the 2019 NZIFST Conference.

• National office network delivering local assistance & timely support.

• Maintenance & Repair Division, which stands behind each & every product we sell.

• Actually try a product in your laboratory prior to committing to a purchase.

John Morris Scientific has a proud heritage spanning over 60 years and specialises in the supply, installation and servicing of laboratory instrumentation and consumables. We provide a comprehensive range of analytical instruments and laboratory equipment from over 120 quality brands including; Bruker, CEM, ANKOM, PARR, Advanced Instruments, Brookfield, Fritsch, Atago, Cole Parmer, Labfriend, Lovibond, Memmert, Binder.

• Experienced engineers who can design & install your instrument and train your staff.

We pride ourselves in the full range of services we offer:

• Australian & New Zealand compliance through electrical testing prior to delivery on every instrument we deliver.

• Qualified product specialists who possess in-depth expertise in designing the right result for your needs.

• Highly trained sales personnel who come to you to understand your needs & tailor individual solutions.

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Food New Zealand

• Customer support team who can immediately assist you over the phone, by email or live chat via our website.

• Quality Products from known & respected brands you can trust.

• Genuine local product warranty backed by a stable organisation that will be around in the years to come.

Visit our website www.johnmorrisgroup.com

EXHIBITION PREVIEW

At Mediray, we’ve partnered with industry leading manufacturers such as bioMérieux and Hanna Instruments to help you better meet your needs and improve food safety and quality.

Our portfolio includes a range of instruments for media and sample preparation, pathogens, quality indicators, identification, environmental testing and analytical testing.

Food Tech Solutions – A Focus to Food Safety!

We are a niche supplier of quality testing solutions within the food/ dairy, wine and research industries of New Zealand. Our beginnings were in milk quality with a long history of working closely with leading milk processors to help position New Zealand as a global leader in the dairy industry!

The volume of analytical testing for food safety and quality is growing steadily and will continue to do so for the foreseeable future. With the toolkits provided by our partners, we’re uniquely positioned to help you test more product at faster rates to deal with this growth.

To be ahead of the game and learn more about our complete food safety and quality solutions visit www.mediray.co.nz.

Since 1998 we have distributed from our warehouse in Auckland, servicing customers nationally and internationally.

We have fulfilled demands within the food industry for a superb source of products that contribute to Food Safety and quality programmes that monitor manufacturing cleanliness, ensuring New Zealand produces only high quality products with a maximum shelf-life, whilst minimising recalls!

Where the SCIENCE of Food Safety is a way of life!

Our product range:

The issues facing the global dairy industry, coupled with an ever-shifting landscape demand that you use agile and accurate testing methodologies.

• ATP Detection Systems – Superior science for advanced hygiene control programs – Charm

75% of the world’s raw milk is tested with one of Charm’s kits.

Wherever you are located, whether testing cow, goat, sheep, or camel-based dairy products, we’ve got you covered!

• F-AP Pasteurisation Confirmation – Milk (cow, goat, sheep), soft cheeses – Charm • Product Sterility Testing – EPIC, UHT products (milk, cream, soft dairy) – Charm • Rapid Antibiotic Residue Testing - Raw milk and other food matrices – Charm • Enzymatic Test kits (substrates/enzymes) - Wine, beverage, food, biofuel – Megazyme • Instruments - Automation – Rapid wine component analysis – Awareness Technology Inc. • Texture Analysis - Food profiling, physical packaging testing – Stable Micro Systems • Allergens – A wide range of rapid swab tests & ELISA for environmental & food testing We actively support our clients by delivering solutions, ongoing relevant training and instruction, provision of rapid essential technical support, loan instruments, educational seminars/ focus groups, and regular instrument demonstrations.

Food Tech will be in Christchurch at the NZIFST conference, showcasing new and existing products!

Visit our stand, start a conversation, How can we facilitate making the most out of your Quality Control?

Fast Alkaline Phosphatase ATP Hygiene & Sanitation The NovaLUM IIX luminometer uses Keep up with MPI & dairy PocketSwab Plus ATP (adenosine manufacturers obligations under RMP. triphosphate) swabs enabling total Ensure that dairy heat treatments surface hygiene verification in designated as a CCP are applied as only 5 seconds! documented in the RMP heat treatment - Room temperature stable plan, in real time, using Charm’s FAP - Self-contained & Single service tests test methods!

- Allow (real-time) corrective actions!

Rely on this for cleaning verification and validation of sanitation and hygiene practices. Help prevent novaLUM II ATP Detection System cross-contamination and microbial Superior Science for Advance Sanitation Control challenges due to ineffective sanitation procedures.

Data is collected tracked/trended for HACCP documentation and food safety/quality audit purposes.

5.25 x 5 x 2.6 inches (13.3 x 12.7 x 6.6 cm, W x H x D) 2.3 x 1.5 inches (5.8 x 3.9 cm, W x H) 1 lb (450 g )

Internal rechargeable battery; AC operation during recharge Adapters for 110 V / 60 Hz or 220 V / 50 Hz

Adjustable shut-off time to conserve battery when no activity Continuous battery status display with low battery warning atented open-chamber design; no lids, latches or doors

-set to traceable Primary Reference Standard (ATP controls available for verification) 16384 test results CE approval

novaLUM II ATP Detection System

Superior Science for Advance Sanitation Control

Please contact: Food Tech Solutions

Unit Dimensions 5.25 x 5 x 2.6 inches (13.3 x 12.7 x 6.6 cm, W x H x D) Screen Dimensions 2.3 x 1.5 inches (5.8 x 3.9 cm, W x H) eight 1 lb (450 g )

T: 09 576 7326

ower Source Internal rechargeable battery; AC operation during recharge C) Adapters for 110 V / 60 Hz or 220 V / 50 Hz

E: sales@foodtechsolutions.co.nz

W: www.fts.co.nz

ower Save Adjustable shut-off time to conserve battery when no activity Battery Monitor Continuous battery status display with low battery warning Swab Chamber Patented open-chamber design; no lids, latches or doors TP) Factory-set to traceable Primary Reference Standard (ATP controls available for verification) Memory Capacity 16384 test results CE approval

June/July 2019

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EXHIBITION PREVIEW

Hemp protein – an opportunity for New Zealand food producers?

Hemp is now part of the legal food market in New Zealand, however, there is a need for innovation in the food industry to identify and develop high-value hemp products that will encourage farmers to produce hemp as a high-value crop.

Hemp seeds can be eaten raw, ground into flour for baking, sprouted or made into hemp ‘milk’. They contain omega-3 fatty acids, protein and dietary fibre, as well as being a source of many micronutrients.

Currently, many food products contain minimallyprocessed hemp. For New Zealand food producers this provides an opportunity to develop higher-value food products through processing.

opportunities for New Zealand food producers to develop high-value foods containing hemp protein for the national and international market.

Plant & Food Research Scientist, Kevin Sutton will speak at Conference on the potential uses of hemp protein

This is especially relevant for hemp protein – given the current global trend towards ‘plant proteins’ – and provides consumer-driven

Scientists Dr Kevin Sutton and Dr Gert-Jan Moggre from Plant & Food Research (Food & Bioproducts Technology) will speak at this year’s NZIFST Good Food Conference on the potential use of hemp protein.

They will explore the current opportunities for New Zealand food producers to develop higher-value foods using hemp proteins and some of the promising research around the use of fermentation as a technique to develop flavour and structure.

The session will also look at how the New Zealand food industry could engage with research providers to develop high-value hemp protein products as well as some of the potential environmental and agricultural benefits.

Ngaio Diagnostics is an established, New Zealand owned business providing innovative solutions to the food industry. Ngaio specialises in market-leading hygiene, microbiology, allergen and food testing products.

Ngaio’s portfolio includes Hygiena’s latest EnSURE Touch system that delivers not only superior ATP results, but also same-day quantitative microbiology results, pasteurisation testing, water testing and cooking efficiency (raw meat) testing on the same instrument.

Hygiena allergen kits provide options to suit every customer’s requirement offering an extensive range of rapid and ELISA kits. All Hygiena kits are fully validated for environmental and food analysis.

GlutenTOX PRO carries AOAC accreditation to add strength to any food safety plan.

Solus Scientific offers one day Listeria and Salmonella testing which offers cost, time and performance benefits over molecular systems and are a must for any lab doing Listeria or Salmonella analysis.

Primer Designs Genesig Q16 offers an unmatched range of over 600 assays for molecular analysis for any number of targets including pathogens, diseases/viruses, spoilage bacteria in wine and beer production, GMO identification and more.

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Ngaio also supplies a full range of bacterial ID kits, enzymatic reagents, dry-sheet media, dehydrated culture media, sampling swabs and NIR chemistry systems.

Ngaio prides itself on supplying first class service and quality products.

Enquires, questions or technical assistance are quickly responded to and goods are delivered promptly.

Irrespective of the size of your operation Ngaio will have solutions that meets your requirements and budget.

Contact Stuart McKenzie for more information – www.ngaio.co.nz

Food New Zealand

EXHIBITION PREVIEW

Onelab: Results Matter Onelab offers a range of products from laboratory consumables through to premium instrumentation for the lab and production environments.

Globally, there is increasing demand for final product testing and cost savings in the manufacturing space. This, combined with the continued advancements in speed, accuracy and high throughput, means Onelab is well positioned to support the New Zealand market in the need for high quality, well supported products that are imperative to our customers success.

Onelab is continuing to introduce new ranges of world leading products. New additions to our already broad range of products include.

• New Buchi automated fat extraction • New METTLER TOLEDO density and refractometer Range • New Buchi freeze dryer • New IKA viscometer and bomb calorimeter • New Buchi Flash and Prep chromatography • New Gerber dairy equipment • SSI Bio plastic laboratory consumables

• Brand GMBH Consumables including volumetric glass

• GVS Filtration

• New Buchi NIR online and benchtop Instruments

For further information please visit us at www.onelab.co.nz

Eurofins New Zealand is the only independent group of laboratories in New Zealand that offers a full range of microbiological and chemical testing in the Food, Environmental, Agriculture and Pharmaceutical sectors. Eurofins provides regulatory and third party auditing and certification services to the Food and Dairy industries.

As a global organisation with over 45 000 employees in 650 + laboratories across 45 countries, we are the world leader offering our customers a one stop shop for all their testing requirements.

Our mission is to contribute to global health and safety by providing our customers with high quality laboratory and auditing services. To find out how Eurofins can add value to your business, contact us on our web site: www.eurofins.co.nz June/July 2019

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EXHIBITION PREVIEW

with our customers to provide countless filtration, separation and purification solutions, enabling food manufacturers to protect their brands.

Pall Food and Beverage provide countless filtration, separation and purification solutions for the food, beverage and food ingredient manufacturing industry.

In the face of rising raw material and energy costs, producers are focusing on value, measuring cost of ownership, and implementing sustainable production methods to achieve their economic goals.

On a daily basis, around the globe, Pall Food and Beverage partners

We treat a wide array of process fluids, such as natural, alternative and high intensity sweeteners, gelatin, industrial enzymes, amino acids, acidulants, flavours, extracts, seasonings, hydrocolloids, fermentation products, and many others. Creating value-added ingredients from traditional fluids is increasingly made possible by cutting-edge separation and purification technologies.

Whether for proven solutions or challenging new applications, food manufacturers can count on expertise and collaboration from Pall.

of food safety and business standards spanning the entire food and beverage supply chain – including Global Food Safety Initiative (GFSI) recognized standards. And, as a registered agency of the Ministry of Primary Industries (MPI), BSI also provides verification under the New Zealand Food Act 2014.

Building resilience in the global food sector As the world’s population increases, the quality and sustainability of our food supply must be safeguarded. The world needs food that’s been produced in an environmentally sustainable and ethically responsible way.

In today’s age of rapid globalisation, changing consumer requirements and challenges associated with sustainability, food fraud and global supply chains, companies are faced with complex challenges in trying to live up to this responsibility and ensure compliance to guidelines and regulations.

How BSI helps We believe the world should be supplied with quality food that is safe, sustainable and socially responsible. We’re a leading food safety certification provider with extensive auditing services for a wide range 44

Food New Zealand

Our food sector services include certification, training, assessment and supply chain solutions. Combined, they can help assure your customers and make your organisation more resilient by enabling you to manage the risks and opportunities associated with your products, processes, people and respective supply chains.

With over 2,800 food and agri-food standards in our portfolio we’re well positioned to support the industry and the challenges faced by the supply chain including: • Food safety • Food security • Sustainability • Land and water usage • Energy • Business risk • Corporate social responsibility For more information visit: bsigroup.com/en-nz

June/July 2019

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OILS & FATS

Oils and Fats news Laurence Eyres, FNZIFST A regular round-up of news and opinion from the Oils and Fats Group of the New Zealand Institute of Chemistry

AGM and Dinner The annual get together at the Northern Club in Auckland was attended this year by 30 people. The group keeps going, albeit quietly, after 36 years. As usual the food and drink were excellent, the networking and conversation scintillating and in a fit of euphoria the brief AGM reelected the existing committee.

For use in Dr. Bronner’s liquid and bar soaps, the oils require refining, bleaching and deodorisation. To date, oils were processed in The Netherlands. To vertically integrate its processes the company decided to build a new state of the art physical (cf caustic) refinery in Vista, California.

The equipment was supplied by Crown. (www.crowniron.com)

People were reminded of the upcoming world congress in Sydney in February 2020. The details of the student awards for the World conference in 2020 are on the conference website. Abstracts are due by mid-July.

The brand-new modern plant combines citric acid degumming, bleaching with natural earth and high temperature deodorising.

The resultant oils are pale in colour with no odour. The whole plant represents the latest technology in minimising waste, energy and materials with many heat saving features. Their products are not only liquid and solid soaps but include toothpaste and balms. They are good products and are worth sampling. Their story is very interesting and detailed on their website, www.drbronner.com.

http://wcofsydney2020.com/travel-award-nzic.php

Dr Bronner’s sustainable vegetable oils I recently visited a brand-new physical oil refinery in California. The technology and the history of the company are very interesting.

Dr. Bronner’s was founded in 1948 in Los Angeles by Emanuel Bronner, a third-generation master soap-maker from a German-Jewish soapmaking family. He had left Germany in 1929 but later lost his parents to the holocaust. The company’s original German roots date back to 1858. Emanuel used the labels on his superb ecological soaps to spread his message that we must realize our unity across religious & ethnic divides or perish: “We are All-One or None.

The company has, since 2005, shifted its main raw materials to organic and fair-trade sources. They produce coconut and palm oil at subsidiary companies and buy olive and mint oils from close partners.

All projects work exclusively with small holder farmers and must meet the requirement of organic and fair trade. The local operations and Dr. Bronner’s staff offer the farmers in the source countries assistance in production, agriculture, education, sanitary living conditions and health.

Coconut oil is sourced from Sri Lanka and Samoa. Palm oil is sourced from Ghana, from whence this fruit oil originated before being cloned and highly developed in Malaysia and Indonesia. Olive oil is sourced from both Palestine and Israel in another effort to bring cooperative peace to the region.

Dr Bronner’s products as seen in Warkworth 46

Food New Zealand

Sustainable coconut and chocolate Giant cocoa producer Barry Callebaut has committed to including coconut as a 100% sustainable ingredient by 2025. They claim to be the world leader in cocoa and chocolate.

On March 7 they and the U.S. Agency for International Development (USAID), Green Invest Asia, brought together buyers, processors and other actors actively involved in the coconut supply chain in Kuala Lumpur, Malaysia, to do exactly that: establish a sustainable coconut and coconut oil value chain.

As in cocoa farming, coconut farmers are primarily smallholder farmers, and as a result of low yields due to ageing trees and poor farming practices, are not achieving a sustainable livelihood.

The global demand for coconut and coconut oil is growing. But at the same time, coconut farmers are struggling to achieve a sustainable livelihood. Barry Callebaut is committed to supporting their suppliers to establish farming practices that offer an equitable income for coconut farmers, support their wider communities and safeguard the environment. /www.barry-callebaut.com/en-AU/group/about-us

OILS & FATS

Fraudulent olive oil With the active support of Eurojust, the Italian Public Prosecution Office of Foggia, in close cooperation with the German national authorities, dismantled an organised crime group trading adulterated olive oil in Germany and Italy, leading to the arrest of 24 persons. The total damage amounted to at least €8 million.

The olive oil, which originates from Apulia in Southern Italy, was mixed with various substances, such as chlorophyll, beta-carotene and soy oil, to modify its colour. (Those Chemists!) The product was then distributed to the German market for a long period as extra virgin olive oil, mainly to restaurants and shops in Stuttgart, Frankfurt and Berlin, as well as restaurants and supermarkets throughout Italy.

Olive oil fraud just keeps going on since the profits are considerable and most food authorities can not be bothered policing this area, saying it poses no threat to human health. Like heck. https://www.neweurope.eu/article/crime-group-trading-fake-olive-oildismantled-by-eurojust/

Hemp products in New Zealand Over the past year, Hemp has seen a rise in popularity as it becomes more widely accepted by mainstream consumers. The NZ Food Standards Code was changed in November 2018, allowing the sale of hemp seed food products for human consumption, prompting a wave of positive publicity and activity in the hemp space.

The “new hemisphere™” brand has been working hard to take advantage of the recent food law change, and to bring the health benefits of hemp seed foods to the New Zealand consumer. new hemisphere™, part of the Midlands group of companies based in Ashburton, has since added three new products to the original Hemp Seed Oil 250ml and Hemp Seed Oil Capsules which the brand has been supplying to the market for over 15 years.

These new products include Hemp Protein, Hemp Seed Flour (both made from the meal co-product left over after the production of Cold Pressed Hemp Seed Oil) and Hemp Seed Hulled (the whole hemp seed with the fibrous outer shell removed, and often referred to as hemp hearts). Boasting a sweet nutty flavour, the versatility of these products is endless: they can be added to shakes, protein balls, stirred into ice cream, used as a partial replacement for regular flour in baking, a garnish or mixed through salads as you would any other nut. As well as being popular with food manufacturers, these hemp seed food products are available online and via selected health shops.

Hemp Seed Oil is also riding a new wave of popularity as more and more people become aware of the claimed health benefits. This unique oil is one of nature’s richest sources of the Essential Fatty Acids (EFA’s) Linoleic Acid (Omega 6, LA) and Alpha Linolenic Acid (Omega 3, ALA) as well as smaller amounts of Gamma Linolenic Acid (GLA), and Stearidonic Acid (SDA). These EFAs include Omega 6 and Omega 3 in a naturally occurring 3:1 ratio, which is considered an essential part of a balanced diet No longer a ‘watch this space’ product, hemp seed foods are poised to be 2019’s superfood!

Further information about new hemisphere™ and their range of hemp seed foods is available at www.nzhempoil.co.nz

Nangai oil (Vanuatu) Canarium indicum is an indigenous tree of the lowland forests of Melanesia (Papua New Guinea, Solomon Islands, Vanuatu) and parts of Indonesia producing edible nuts, commercial timber and some minor products. For thousands of years the nuts have been culturally important and a traditional food. Since the early 1990s there have been several projects aimed at the wider commercialisation of the species, with mixed success.

Nangai oil is derived from the nangai nut. After being harvested the outer flesh is removed and left in the shell to dry for a few days. The shell is then removed and the nut by itself is left to dry for a few more days. The nangai nut oil is a virgin, hand-pressed, fixed oil product. It retains all its unique healing and nutritional qualities. A hand operated hydraulic cold press slowly crushes the nut and the oil is removed in a cool environment. The delicate oil is then filtered and stored in a dark cool place while it settles.

Nangai oil is transparent and exudes a mild, nutty aroma. The oil has a rich texture and is due to the high levels of stearic (13%), palmitic (34%), oleic (38%) and linoleic (14%) fatty acids. These fatty acids contribute to the nangai oil’s emollient properties which softens and soothe beautifully. Its highly absorbent properties make it a superior replacement for other carrier oils, including jojoba oil. It melts around 30 degrees Celsius.

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MIA

Meat Industry Association News Ali Spencer RMSC 2019’s major sponsors are:

Red Meat Sector Conference 2019: The heat is on meat The heat is on meat around the globe from societal perceptions of the sector, alternative proteins, nutrition and environmental matters, as well as key international trade developments and changes in supply chains or pathways to markets

Organisers of this year’s Red Meat Sector Conference (RMSC), the ninth in the series, are lining up an array of speakers to look out and forward at what’s coming and to inform and inspire the sector’s leaders for the coming years.

Organised jointly by the Meat Industry Association and Beef + Lamb NZ Ltd, RMSC is the red meat sector’s annual forum and is expected to bring together around 300 delegates from throughout the industry to Christchurch on 28-29 July. They will learn about topical matters from 10 inspiring speakers over four sessions: consumer trends; trade; the political policy context; and reflections.

Delegates will also be able to network with colleagues and discuss current challenges for their businesses.

Four international speakers have been confirmed, to date, who will look at consumer trends and trade in some of New Zealand’s top meat markets.

• US politics and the current US approach to trade will be explained

by Jim Richards, a Washington DC-based government relations specialist and director of Cornerstone Government Affairs.

The latest Brexit news, hot from London, will be carried to delegates by the red meat sector’s Brexit representative Jeff Grant • E-commerce and, more specifically, the future for the trade of fresh meat through it, is the topic of a presentation from a representative from China’s Alibaba Group.

• Untangling the latest in the UK’s negotiations to leave the EU from his first-hand perspective, will be London-based Jeff Grant, the red meat sector’s Brexit representative.

• Consumer trends in the US beef market will be covered by Dan Brantingham, chief executive of US gastro-pub chain, Burger Bach, which proudly uses Silver Fern Farms’ New Zealand beef and lamb on its menus.

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Food New Zealand

Government relations specialist, Jim Richards will be explaining current US politics and approach to trade

Other speakers include Kirk Hope of Business NZ, who will talk about policy changes affecting the productive sector, and Simon Upton, Parliamentary Commissioner for the Environment, while NZME’s head of business Fran O’Sullivan will facilitate the final ‘Reflections’ session.

Delegates will be welcomed at the Hamburg-Sud Cocktail Party on the Sunday evening. They will continue networking with colleagues over the morning and afternoon tea breaks and at lunch on Monday and later at the Maersk Lines Gala Dinner, at which the Minister of Agriculture, Hon Damien O’Connor, will speak. Both major sponsors are long-standing supporters of the RMSC initiative since its inception in 2010.

MIA

Maersk Lines recently launched a new virtual assistant called ‘Captain Peter’, to help meat and other exporters manage their shipments around the globe. The new virtual assistant will enhance the shipper’s Remote Container Management platform, continuing its drive to new smart technologies and seamless solutions, which continue to change the shipping industry

Pure Hamburg Süd cold.

It’s your best investment.

In the primary produce export market, Hamburg Süd is our brand ambassador. With our temperature set-point precision, controlled/modified atmosphere options and Remote Reefer Monitoring capabilities we can protect RMSC 2019 will be accompanied by the usual wide array of trade stands from sponsoring companies. In addition to Maersk Lines – which recently launched a new virtual assistant for exporters called ‘Captain Peter’ – and Hamburg-Sud, other major sponsors this year include AgResearch, Russell McVeagh, QCONZ and OSPRI. Other supporters are: Deta Consulting, Aus-Meat Ltd, AsureQuality, Napier Port, Hally Labels and Beef + Lamb NZ Inc.

both your product – and your reputation. Hamburg Süd

RMSC 2019 will take place at Rydges Latimer Square Hotel, Christchurch from 28-29 July. For more information about the conference, programme, speakers and registration see www.redmeatsector.co.nz.

No matter what.

cold. Nothing is more precious.

For hands-on help from our local experts: Outbound: 0508 222 444 Inbound: 0508 333 666

June/July 2019

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NZIFST Conference – Good Food 4: Protein

Craig Houston, convenor of this year’s NZIFST conference protein session

Dr Jaspreet Singh will discuss the role of animal proteins in improving alternative proteins

Red meat sector representatives attending this year’s NZIFST ‘Good Food 4’ conference in Christchurch have an interesting programme to dip into, once again.

This year four main themes running through the event will highlight that food is good for the community, the planet, me as a person and is also good for business. Sessions will cover a wide range of relevant topics for meaty food technologists from food safety through food waste, consumer insights and new technologies to packaging.

The main focus for the sector will likely be the protein session (I2) that will run on Wednesday 3 July between 3.45pm to 5.15pm. This has expanded beyond the traditional strictly meat focus to incorporate four protein speakers, says session convenor and chair Craig Houston, ANZCO Foods blood projects manager.

Dr Jaspreet Singh, senior research officer from Massey University’s School of Food and Advanced Technology, will talk about the development of alternative proteins and the role of animal proteins in improving the functionality of those analogues.

Outcomes of the pilot campaign for the red meat sector’s new ‘Taste Pure Nature’ origin brand, launched in California in March, will be the focus of a presentation from Nick Beeby, Beef + Lamb NZ Ltd’s general manager market development.

Two other food scientists from Plant & Food Research – Drs Kevin Sutton and Gert-Jan Moggre – will cover plant-based protein work in which the Crown Research Institute is engaged. Hemp protein will be 50

Food New Zealand

Dr Kevin Sutton, Plant & Food Research, has been working on hemp protein

Dr Gert-Jan Moggre of Plant & Food will look at work focused on food structure and flavour in plant-based foods

the topic of Sutton’s presentation, while Moggre will give an overview of progress in his work on controlled structure development combined with fermentation to further develop food structure and flavour in plant-based foods.

Earlier that morning, delegates will also hear about the overlap between nutrition and the environment from Beef + Lamb NZ Inc’s head of nutrition Fiona Windle. Her presentation in the Good For Me session (G1) will look at consumer research insights and how the New Zealand beef and lamb sector is responding.

“Whether to have red meat or not is a question more consumers are asking themselves, for a myriad of reasons, including the availability of more alternative protein options, the health of the planet and the health of people,” she says.

Other sessions of interest will be Tuesday morning’s New Technologies to Add Value to New Zealand Products (B4), chaired by AgResearch’s Dr Li Day, which will include a presentation from the CRI’s Jihan Kim on objective and chemical measures responsible for meat eating quality preferences.

Later that day Anne Marie Manzano will talk about her market research on Chinese consumer preferences for fermented foods such as hams and salamis.

The NZIFST Conference 2019 will be held at the Christchurch Town Hall, 2-4 July 2019. For registration and to find out more about the Good Food 4 programme at: www.nzifst.org.nz/annual-conference.

MIA

Reading behind the headlines Headlines in April again linking red meat and cancer may have caused confusion for New Zealand consumers about how much red meat they should be eating, but it’s important to read behind them.

The headlines related to a University of Auckland/UK Biobank study ‘Diet and colorectal cancer, published in the April edition of the International Journal of Epidemiology. But, Beef + Lamb NZ Inc’s head of nutrition Fiona Windle says while the association between cancer risk and red meat is not new news, the link between meat and bowel cancer remains unclear.

The study, which ran over six years, looked at the diets of nearly half a million British women and men, aged between 40 and 69 when the work began. Their findings were relevant as both countries have similar diets and rates of bowel cancer, believes its lead author Kathryn Bradbury, senior research fellow in the School of Population Studies at the University of Auckland’s Faculty of Medical and Health Studies.

New Zealand has one of the highest bowel cancer rates in the world, she explains. “This study shows we could prevent some of these cancers by changing our diets, consuming less red and processed meat and more wholegrains.”

However, the study observed inconsistencies in associations in men and women, Windle notes.

HOW RED MEAT FITS IN A WEEK OF MEALS BRIDGING THE RECOMMENDATIONS TO THE PLATE

New Zealand grass-fed beef and lamb provide a sustainable and valuable source of nutrients, in particular protein, iron, zinc and vitamin B12. The Ministry of Health1 recommends eating from a variety of animal and plant proteins every day, which includes lean red meat.

The global recommendation2 is to enjoy three portions of lean red meat per week within a total range of 350-500g cooked weight (700-750g raw weight). In other words, a portion the size of about a deck of cards every second day.

ef Bowl

Night 1: Be

100g raw / 80g cooked meat per serve

ed overs: pull LUNCH left nachos beef

LLED BEEF Night 2: PU OS NACH

125g raw / 100g cooked meat per serve

b e-pot lam Night 3: on ter roots in w h wit

Considering the relative risk versus the absolute risk is also important, “as the former is often quoted, but overstated as the actual risk, which is very frustrating,” she explains.

“So, while the headlines inferred a strong relationship between meat and colorectal cancer risk, in fact the association is weak. Relative risk is reported as 20 percent increased risk for every 50g of red or processed meat eaten, equating to less than one percent absolute risk.

“To put things into context, as Cancer UK explained, for every 10,000 people on the study who ate 21 grams of red and processed meat a day, 40 were diagnosed with bowel cancer. Eating 76 grams of processed or red meat a day caused eight extra cases of bowel cancer per 10,000 people,” Windle says.

More work is needed, she believes, to ensure this risk is better explained and understood to demonstrate red meat is not off the plate.

She notes the shift to a holistic lifestyle approach, when it comes to reducing cancer risk. This was emphasised by the global authority on cancer recommendations, the World Cancer Research Fund (WCRF) report, which itself downgraded the evidence on red meat from convincing to probable, which highlights there are other factors at play for cancer risk, she says.

The third WCRF/American Institute for Cancer Research expert report, Diet, Nutrition, Physical Activity and Cancer: A Global Perspective released last year underscored the importance of overall dietary and exercise patterns over individual foods or the components that make

125g raw / 100g cooked meat per serve

125g raw / 100g cooked meat per serve

visit recipes.co.nz for more inspiring beef and lamb recipes

http://beeflambnz.co.nz/resources/Weekly_meat_ infographic_002.pdf up those foods, which are favourable to reducing cancer risk, she says.

“Further the global authority recognises red meat does have a place in the diet, hence its current recommendation of up to 500g cooked per week, which is mirrored in New Zealand’s current Ministry of Health guidelines and equates to 71.4 g per day – equivalent to about 100g raw weight per day”, says Windle.

Based on the last New Zealand adult national nutrition survey published in 2009, the average New Zealand adult consumes 50.4g of red meat a day – comprising 9.3g/day lamb and 41.1g/day beef. Current industry data from B+LNZ Ltd’s Economic Service indicates a downward trend of red meat consumption in New Zealand over the last 10 years. While quality has lifted, the quantity of beef eaten is down 38 percent, lamb June/July 2019

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MIA

This beef bowl shows what the current recommendations look like on the plate 2-4 times a week: half vegetables, a quarter good quality meat and a quarter quality wholegrain carbohydrates.

Fiona Windle says “It’s the company red meat keeps on the plate,” that is important is down 45 percent and mutton down 72 percent.

“Current working figures show New Zealanders are eating 17.2kg beef, five kg lamb and 0.7kg mutton per capita a year,” notes Windle.

Evidence supporting the importance of fibre and wholegrains in reducing bowel cancer is strengthening too, Windle notes, highlighting the importance of combining nutrient-dense red meat with cancerprotective wholegrains and vegetables.

“It’s the company red meat keeps, looking at the whole plate and the proportions that make up that plate: half vegetables, a quarter quality, wholegrain carbohydrate and a quarter quality protein such grass-fed beef and lamb.”

Red meat continues to be an important source of essential nutrients required for growth, brain development and general wellbeing and the amount consumed should meet dietary goals as well as nutrient requirements, particularly in infants, toddlers and women of childbearing age who are at risk of iron and zinc deficiency, she says.

B+LNZ Inc is currently working on an update for the evidence-based report ‘The Role of Red Meat in a Healthy New Zealand Diet’, which will be available later in the year.

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Scholarships open for emerging talent Silver Fern Farms is welcoming applications for its Plate to Pasture Scholarships for 2019. Now, in its third year, the programme will award $5,000 each to the emerging talent of six winners from throughout the country to help with developing their careers and capabilities in the red meat sector. Visit www. silverfernfarms.com for scholarship criteria and applications.

Note the deadline for applications is Thursday 20 June 2019.

NZIFST

NZIFST News

Obituary: David Salthouse NZIFST is saddened to report that David Salthouse of the Canterbury branch has passed away.

David was long serving, active and an avid supporter of the Institute (joined in 1981) and was made a Fellow in 2007. He served on the Canterbury Committee from 2007 and on the NZIFST Board from 2010 to 2012. He will be greatly missed.

His career in the food industry showed a steady advance from 1967, starting as a Management Trainee at Wattie’s Hastings, to member of the company’s Executive Committee until 1992. He then commenced consulting work, undertaking major, long-term projects that took him overseas, as well as in New Zealand.

In 1997 he became General Manager of Fine Wines Ltd. Christchurch, a South Island wine importer, sales and distribution company. He is remembered for the Wine Appreciation groups he set up around the country. These are still active.

From 1999-mid 2002 he was Director (Manufacturing, Operations and Trading) of Garden City Foods Christchurch with a wide brief encompassing all aspects of operations.

He then went on to establish a trading company focusing on global food marketing, representing a range of Canterbury food companies

David Salthouse, FNZIFST. Photograph from 2007

and sourcing product throughout New Zealand and Australia. He also consulted in retail product (FMCG) marketing and distribution and on a food processing project in Malaysia.

In the late 2010s David spent four years as Regional Marketing Manager at Westland Milk Products with international responsibilities.

In 2011 he joined Formula Foods, initially as a consultant and then fulltime as Sales and Marketing Manager. He was there for almost 4 years.

Sadly David has suffered ill health over the last few years but he stayed, cheerful and loyal and committed to his friends in NZIFST.

NZIFST Directory executive manager

Rosemary Hancock P O Box 5574, Terrace End, Palmerston North, 4441 Ph (06) 356 1686 Fax (06) 356 1687 Mob 021 217 8298 rosemary@nzifst.org.nz

president

Jonathan Cox 021 898 304 jonathan.cox@anzcofoods.co.nz

vice president

Richard Archer R.H.Archer@massey.ac.nz

TREASURER

Dean Stockwell dean.stockwell@xtra.co.nz

As a member of NZIFST you will benefit from Professional development programmes Networking at regular branch meetings, seminars and the Annual Conference

and gain Information through ‘Food New Zealand’, ‘Nibbles’ and our website Recognition through awards, scholarships and travel grants

JOIN NZIFST NOW! http://www.nzifst.org.nz/join/

June/July 2019

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NZIFST

New Members NZIFST welcomes the following new members and congratulates those who have upgraded to or joined as Professional members. Welcome also to our new student members.

Former Professional Members rejoining Judy Grieve

Judy Grieve

Auckland

Anthony Light

Goodman Fielder NZ Ltd

Auckland

Carolyn Carpio

Quality Lead

Auckland

Harry Chung

Kerry Ingredients (NZ) Ltd

Auckland

Richard Ellis

Pall New Zealand Ltd

Ashburton

Jonathon Faull

Process & Improvement Lead

Auckland

Alberto Gonzalez-Jordan

Massey University

Palmerston North

Chris Hall

Massey University

Palmerston North

Anne Hong

Fonterra

Auckland

Carole Inkster

NZ Food & Grocery Council

Wellington

Antoinette Judeel

Frucor Suntory

Auckland

Nenita Leonardo

Sherratt Ingredients

Auckland

Nikki Middelditch

Massey University

Palmerston North

Aaron Salazar

Sherratt Ingredients

Auckland

John Shen

Bakels Edibile Oils

Mt Maunganui

Ganesh Shirfule

Frucor Suntory NZ Ltd

Auckland

Bartholomew Su

Westland Milk Products

Christchurch

Ralph Veneracion

NZ Medical & Scientific Ltd

Auckland

New Members

Who’s gone where?

NZIFST members who are changing jobs, moving overseas, starting their own businesses...

Jo Madden has left her position as Business Development Manager for New Zealand Food Innovation Network and has joined The Apple Press in Hawkes Bay

Former Members rejoining Sam Borgfeldt

Frucor Suntory

Auckland

Muriel Dufour

Otago University

Otago

Vidya Kethireddy

Juice Products NZ Ltd

Timaru

Anynda Henderson

Food Pilot, Massey University

Palmerston North

Tobias Richter

NZ Food Innovation Network

Dunedin

Olia Wei

Auckland

New Graduate members

NZIFST is now on LinkedIn and Facebook.

Student Members Auckland University of Technology: Oshani Hewa Siliyange, Luby Simon Lincoln University: Zuhaib Bhat, Reshan Jayawardena Mudiyanselage, Yadnya Patil Massey University - Albany: Saili Chalke, Tyler Chong, Nur Sharim Massey University – Turitia: Ashutosh Bisht, Giovanna Castillo-Ferandez, Zula Delger, Milli Kumar, Sihan Ma, Marina Marinea, Rupa Raju, Latifa Riana, Jerry Sei, Naz Ali, Rongbin Cui, Ivy Gan, Sunadita Ghosh, Josephine Lim, Xingchen Liu, Shanshan Liu, Morgan Liu, Saman Sabet Ghadam Haghighi, Grace Steele, Kelly Tao, Su Wang, Gloria Yang, Xuyi Zhou University of Canterbury: Nikitia Mae Harris University of Otago: Mirja Ahmmed, ,Marbie Alpos, Mylene Anwar, Meghan Bennet, Hannah Browne, Senni Bunga, Sagar Chaudhari, Shirley Chen, Hannah Cotter-Cox, Bonita Manudoc, Felicity Prendergast, Lorraine Sanchez, Dominic Shepherd, Anson Tan, Kavindra Wijenayake, Erin Young, Dan Zhu

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Food New Zealand

Have you joined us on Linked in yet?

NZIFST has a group page.

Have you “friended” us on Facebook yet? Our page address is https:// www.facebook.com/groups/Food.

New.Zealand/ This moderated group page is available for all members of NZIFST to upload and comment on media misinformation, and for branches to share upcoming events and activities. Come and join in.

Links to both LinkedIn and FB are on the NZIFST home page.

NZIFST

Branch News

Peter Cressey and Jane Lancaster.

Jane explored the relationship between actual risk and outrage

Canterbury On 24th April, neatly sandwiched between Easter and Anzac Day holidays, about 16 branch members heard a thought-provoking presentation from Jane Lancaster of Catalyst Consulting. Jane is a board member of FSANZ, but she wanted to emphasise that she would be presenting her own thoughts and not representing FSANZ in any way.

scientific results to be believed against popular and/or commercial beliefs and interests? There appears, at times, to be an almost negative relationship between commercial success and scientific evidence. Other factors are at play. Jane quoted the influence of Rutgers University’s Peter Sandman’s “Outrage Factor” (Risk=Hazard + Outrage) or how upset something makes you which may have a poor correlation with actual harm. In this day where social media gives everyone a voice, and the internet makes everyone an expert in their own mind, the facts can become distorted.

The title of her talk was: “When is a fact not a fact? The morphing world of evidence and risk.” She used three well-known controversies to illustrate her question:

There was lively discussion both during Jane’s talk and at the question time afterwards. The meeting was held at ESR where environmental and safety risk is a large factor in their core business.

• The glyphosate/Round-up risk perception

Branch AGM and presentation from Mel Rushton of Meadow Mushrooms

The “Outrage Factor” and actual risk

• The trans-fatty acids risk and the long path to acceptance of the science behind it • The A2 versus A1 milk question and the inconclusiveness of the science With large sums currently being paid to individuals for cancer claims against glyphosate, Jane asked the question “Does almost 50 years of international toxicology count for so little?” What does it take for

On Tuesday,14 May 2019, the Canterbury branch held its AGM at ESR. There were about 20 members present and after nibbles and drinks the AGM proceeded. Bob Olayo was re-elected as Branch Chair with many previous committee members re-standing along with some new ones.

Immediately following the AGM we heard Mel Rushton, the Marketing and Innovation Manager at Meadow Mushrooms Ltd., speak on June/July 2019

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NZIFST

Canterbury Branch Chair, Bob Olayo with Mel Rushton from Meadow Mushrooms “Sustainability in Mushroom Production”. Recently, Meadow Mushrooms has been given recognition by the Healthy Food Guide Magazine. Meadow Mushrooms earned a “Highly Commended” in the sustainability category for their mushroom pre-packs.

Mel outlined a history of the business which began in 1970 and now employs 550 staff and picks around one million mushrooms every two days. The main factory is in Hornby with wheat straw compost being produced at another site. The company is proud of its sustainability profile with very little land, water and electricity being required per kilogram of mushrooms produced. All spent compost is returned to the land and they are now using biodegradable materials for their mushroom packs. A new initiative is researching the use of mushroom stalks in a new type of punnet packaging. The company is also challenging itself to become carbon neutral in the next few years.

There was lively discussion and questions, and interest in visiting the factory was expressed by the members. However, this may be difficult because of health and safety and hygiene issues.

Winna Harvey, FNZIFST

2019 Central Branch AGM It’s that time of year again when we take stock of another year of branch activities and prepare ourselves for a new onslaught. The Central Branch AGM was convened on 16th May with 26 members attending in Palmerston North and in Wellington linked by video conference.

56

Food New Zealand

Members elected the new Committee as follows with all appointments being unopposed (“W” Wellington, “M” Manawatu): Chair:

Ben Sutherland (W)

Vice-Chair:

Allan Main (M)

Secretary:

Craig Honoré (M)

Treasurer:

Grant Boston (W)

Committee: Lara Matia-Merino (M), Jasprit Singh (M),

John van den Beukin (W), Claire Chandler (W),

Amanda Thompson (M), Richard Archer (M) The Committee was provided power of future co-opt which generally includes adding at least one student representative.

AGM address – Prof. Joanne Hort An imperative to a successful AGM is an appealing speaker to reward members’ tolerance of the tedious drudgery of AGM formalities!

Central

This was a particularly momentous annual meeting as after 10 years in the role Branch Chairman Prof Richard Archer advised he would be stepping down to devote his attention to national responsibilities. As the current National Vice-President of NZIFST, normal succession should see him elected to National President at Conference. Richard

recounted the evolution of the branch during his tenure which included the amalgamation of the Wellington and Manawatu branches to form one unit, later coined the “Central Branch”. The meeting accorded a vote of thanks to Richard for his vision and leadership for the past decade.

Prof Richard Archer is standing down from Chairing NZIFST Central Branch after ten years in the role

Immediately after this year’s AGM we welcomed Prof. Joanne Hort, Fonterra Riddet Chair in Consumer and Sensory Science to address us on consumers’ emotional connection to food. Prof Hort’s talk, “Beyond liking – measuring emotional response to food” was nicely interactive with her audience (she brought chocolate, and described historical work with beer) and provided insights to how the engagement between the food industry and consumer has evolved from simplistic measurement of “liking” a food to an interactive analysis of food, situation, consumer and past experience. Increasingly, determining consumer engagement with food relies on psychology and psychometrics to glean actionable insights.

Prof Hort explained some emerging tools being used to enter consumer subconsciousness to measure emotional commitment to products.

One example cited involved two beverages (submitted “blind”) which were both equally “liked” but one proved considerably more “trusted”

NZIFST

Award Winners at Universtiy of Otago (L-R): Sarah Morriss, Emily Stone, Juliet Petre, Joy Sim than the other. The difference was that the “distrusted” product had reduced sugar supplemented by artificial sweetener, though this aspect was not explicitly known by participants. The consumers were unable to consciously discern the artificial sweetener but emotionally felt that something was “not quite right” about the product and so did not trust it, despite liking it. Thus Prof Hort’s thesis “Beyond Liking” was immediately validated.

Emotion is expressed in two dimensions; “pleasantness” (continuous scale with positive indicating degree of “pleasantness” with negative indicating degree of “unpleasantness”) and “actuation” (also continuous scale with “High” and “Low” dimensions) allowing a classic 4-pane plot of responses to be mapped for any individual response to a stimulus. “Liking” correlates with “pleasantness” but adding the dimension of “actuation” enables discernment of how the product “moves” you.

Another aspect discussed by Prof Hort was the challenges of using artificial intelligence (“AI”) assessment of facial response to measure emotional engagement with a food. While there have been significant parallel developments in facial recognition software, writing code to match changes in expression to associated emotional responses is fraught. For example AI software struggles to distinguish between a smile and a grimace, with very different emotional connections with a product implicit in each facial response! Distinguishing between delight and contempt hangs on a nuance of facial expression.

Increasingly, facial expression measurements may be supplemented by measures of physiological response – skin temperature changes, heart rate fluctuations and respiration rate as examples – which allows a greater granularity of determination of the human response.

Finally, and signalling the way of the future, supertools of psychology are being brought to bear to understand the emotional link between us and what we eat. MRI brain scans may now be applied to research in the area (though not so much in acceptance rating of a new product), and supplemented reality (i.e. combined virtual and current reality) allows acceptability assessments to be performed for a food presented under different consumption scenarios – home, restaurant, picnic or whatever – to align a food with an eating situation.

This was a fascinating insight to the future of understanding our relationship with food. I for one will certainly be more circumspect before professing to “like” a food in future without the benefit of a confirmatory brain scan!

Allan Main FNZIFST

Hawkes Bay/Poverty Bay Hawkes Bay/Poverty Bay Branch AGM We welcome two new committee members as highlighted following our AGM. Chairperson: Jo Madden Secretary/Treasurer: Fiona Windle Committee Members: Andrea Bidois (Heart Foundation) (new) Bryan Powlesland Kirin Harrison (Frucor Suntory) (new) Pete Revington Fiona Windle

Otago-Southland Branch Department of Food Science / NZIFST Student Awards Function The annual NZIFST and Department of Food Science student awards function was held on Wednesday 17th April at the University of Otago.

This event celebrated the success of the best and brightest students in Food Science and Consumer Food Science at the University of Otago. The awards were followed by a talk by recent graduate, Jamie Scrimgeour, about how his degree led to his current role as Quality and Technical Brewer at Emerson’s Brewery, Dunedin. Jamie gave an enlightening talk for the congregated students about the importance of using networking and extra-curricular activities to achieve your career goals.

List of Award winners: Bee Nilson Award 2019: Emily Joy Stone Heinz Wattie’s Scholarship (1st year) 2019: Sarah Elizabeth Morriss NZIFST prize in Consumer Food Science 2018: Joy Fenghua Sim NZIFST prize in Food Science 2018: Juliet Helen Petre University Book Shop Prize in Sensory Science 2018: Sabrina Leung J Cowie Nichols Prize in Food Science 2018: Olivia Sarah Finer Brenda Bell Memorial Prize in Consumer Food Science 2018: Emma Nicole Henderson Graham Eyres, MNZIFST June/July 2019

57

EVENTS

AIP Sustainable Packaging Training Course in NZ

ProteinTECH 2019 30 – 31 July, 2019, Auckland

17 July. 9.00am – 3.30pm.

NZIFST members can register at the AIP Member rate.

The Australian Institute of Packaging (AIP) is pleased to advise that due to popular demand the Introduction to Sustainable Packaging Design half-day training course will be heading back to New Zealand on the 17th of July. The training will start off with a tour of the Visy Recycling Materials Recycling Facility (MRF) and then head into the classroom for hands-on interactive training.

Course overview The course will give attendees a better understanding of the practical guidelines and criteria needed to design and develop sustainable packaging, including the Sustainability Hierarchy of Reduce, Reuse then Recycle and the Circular Economy approach to packaging and the environment.

Discussions will also cover plastic, glass and metal packaging and their impact on the environment and whether the use of non-renewable resources, plant-based bioplastics, compostable and recycled materials and various tools can assist their business to understand the full life of packaging. This will involve the impact of 'Food or Product Waste'.

Participants will be invited to bring with them a sample of their company's packaging materials to use as a case study.

As part of the course, attendees will visit a Material Recovery Facility (MRF) to expose participants to the realities of a working MRF facilities, their equipment, limitation and material handling issues. The participants will get an understanding of what is and is not separated out for possible recycling, and why. This is followed by understanding the next stage of the recycling process after the MRF (i.e. the current five material beneficiation processes).

Course objectives • To provide participants an understanding of the current environmental issues that are impacting the producers of packaging and the manufacturers and retailers of packaged product.

• To provide participants an understanding of sustainable packaging design and the practical design guidelines and approaches required in the packaging design process including End of Life (EoL) thinking.

• To provide participants with a better view of Best Practice Examples and Case Studies of award-winning Sustainable Packaging and Save Food Packaging innovations.

Who should attend?

If you are responsible for your company's packaging design, performance or purchase specification, then you should attend.

Packaging designers, technologists and engineers, anyone responsible for environmental strategy development, marketing and sales, graphic designers.

Limited places available so book your spot today. http://aipack.com. au/event-registration/?ee=220 58

Food New Zealand

ProteinTECH covers what alternative protein means for the New Zealand primary industries and what opportunities we have to get on board with these new technologies. New Zealand already has a high export value market, and now there is the opportunity to be at the forefront of innovation and development in this sector.

Keynote Speaker: Shama Lee is reimagining the food system with innovative engineering. Starting with meat, her breakthrough start-up, Sunfed uses clean technology to make delectable meat without the animal. Shama’s goal is to create healthy and nourishing end-to-end food systems from the soil to the water to the human that is globally scalable. Food is the foundation of human health, and the largest form of energy we consume with a massive footprint impacting the whole planet. Shama believes changes in the food system will have the biggest bang for buck – the better the food system, the better the wellbeing of all life.

Climate change, carbon emissions and animal welfare have all become highly conscious issues for the current generations, affecting every industry across the globe – including food. In recent years, a new “clean-food” industry has developed to combat these issues, and is growing exponentially into a lucrative business opportunity for farmers and developers alike. New items on the menu include meat made from plant-protein, chicken and beef grown from self-producing cells, and chicken made from pea protein.

ProteinTECH 2018 covered what this means for the New Zealand primary industries and what opportunities we have to get on board with these new technologies. New Zealand already has a high export value market, and now there is the opportunity to be at the forefront of innovation and development in this sector. This one-day conference was aimed at people in the food production and farming industries, as well as those who have an interest or expertise in emerging food technologies.

The 2019 event will delve deeper into New Zealand’s response to the growing alternative protein market. This is an event you will not want to miss!

More details at https://proteintech.events/#MoreDetails

ProteinTECH 2019 will be a tremendous opportunity for companies to maximise their exposure to the New Zealand alternative protein industry.

Innovatek has earned a well-deserved reputation over 20 years of providing both event sponsors and exhibitors with a unique independent platform for promoting their products and services to the industry in this region.

For further details contact John Stulen, (+64) 7 921 1382 or (+64) 27 275 8011, john.stulen@ innovatek.co.nz.

EVENTS

Conference Diary List compiled by Dr David Everett, FNZIFST, AgResearch, Palmerston North

2019 July 2-4, 2019 Good Food 4 NZIFST Annual Conference Christchurch, New Zealand www.nzifst.org.nz

July 8-9, 2019 15th International Congress on Advances in Natural Medicines, Nutraceuticals & Neurocognition Berlin, Germany nutraceuticals.pharmaceuti calconferences.com

July 15-16, 2019 The Nutrition Conference Dubai, United Arab Emirates www.lexisconferences.com/ nutrition

July 17-18, 2019 28th European Diabetes Congress Edinburgh, Scotland Email: eurodiabetes@ diabetesspeakerexperts.org

July 21-14, 2019

July 30-31, 2019

August 27-29, 2019

Food Integrity Conference 2019 Auckland, New Zealand food-integrityconference-2019.lilregie. com/booking/attendees/new

Australasian Grain Science Association (AGSA) Conference Grains: A Global Food Source Melbourne, Victoria, Australia www.ausgrainscience. org.au/conference/2019conference/

July 30-31 , 2019 Proteintech 2019 Auckland New Zealand www.proteintech.events

August 12-13, 2019 2nd International Summit on Fisheries and Aquaculture Prague, Czech Republic scientificfederation.com/ fisheries-aquaculture-2019/

August 12-13, 2019 2nd International Conference and Expo on Agriculture & Horticulture (ICEAH-2019) Prague, Czech Republic scientificfederation.com/ iceah-2019/

IAFP 2019 International Association for Food Protection Louisville, Kentucky, USA www.foodprotection.org/ annualmeeting/

August 14-16, 2019

July 21-26, 2019

International Conference on Food Science and Nutrition Bangkok, Thailand www.salveregin.com/ food-science-nutritionconference-2019/

The Origins and Benefits of Biologically Active Components in Human Milk Conference West Palm Beach, Florida, United States src.faseb.org/human-milk

July 28 - August 1, 2019 13th Pangborn Sensory Science Symposium Edinburgh, Scotland, UK www.pangbornsymposium. com

15th African Dairy Conference and Exhibition Nairobi, Kenya 10times.com/afda-kenya

August 26-27, 2019

August 27-28, 2019 Sustainable Dairy Food Processing - the Key to Adding Consumer Value Palmerston North, New Zealand

September 1-4, 2019 SAAFoST: Food Science and Technology for the 21st Century Johannesburg, South Africa saafost2019.org.za

September 12-14, 2019 2nd Conference on Innovations in Food Science and Human Nutrition (IFHN2019) London, United Kingdom ifhn-2019.org

September 16-17, 2019 4th European conference on Agriculture & Horticulture Amsterdam, The Netherlands www.meetingsint.com/ conferences/agriSeptember 17-19, 2019

September 17-19, 2019 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health Seville, Spain www.elsevier.com/events/ conferences/food-chemistryconference

September 17-19, 2019 CITA, VI International Congress of Food Science and Technology San JosĂŠ, Costa Rica www.cita.ucr.ac.cr

September 19-21, 2019 4th World Congress & Expo on Public Health, Epidemiology and Nutrition Miami, Florida, United States scientificfederation.com/ publichealth-nutrition-2019/

September 19-21, 2019 2nd Edition of Euro-Global Conference on Food Science, Agronomy and Technology (FAT 2019) London, United Kingdom food-chemistry-technologyconferences.magnusgroup.org/

September 20-22, 2019 8th Annual World Congress of Food and Nutrition-2019 (WCFN-2019) Qingdao, China www.bitcongress.com/ wcfn2019/

September 23-27, 2019 IDF World Dairy Summit Istanbul, Turkey www.fil-idf.org

September 23-26, 2019 13th International Congress on Engineering and Food (ICEF13) Melbourne, Victoria, Australia icef13.com

September 30 October 3, 2019 Food Structures, Digestion and Health International Conference with Student Colloquium Rotorua, New Zealand www.fsdh2019.org

October 8-11, 2019 11th NIZO Dairy Conference: Milk Protein Functionality Papendal, The Netherlands www.nizodairyconference.com/

Full listing at www.cheese.gen.nz/conferences. If you would like us to include your course or conference in this listing contact Anne Scott, anne@foodnz.co.nz

June/July 2019

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