Backing innovation & growth: a strong start to 2025 for New Zealand's food industry
Raewyn Bleakley, Chief Executive, New Zealand Food & Grocery Council 12
NZFSSRC
Alarm sounded on microplastics – where are we at with replacing traditional plastics for food packaging?
From the NZ Food Safety Science & Research Centre (NZFSSRC, aka the Centre)
Food safety in action: the science behind food safety advice
Vincent Arbuckle, Deputy Director General, New Zealand Food Safety
15
NEW TECHNOLOGIES
Cultured meat – opportunities for New Zealand
Glen Neal, GN Group
Contacts
Foodcom www.foodcom.nz
FoodNZ is distributed online to all members of the New Zealand Institute of Food Science and Technology. An online edition is shared internationally. Visit www.foodnz.co.nz to subscribe.
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Editor Julie North Foodcom foodnzeditor@nzifst.org.nz
John D Brooks, Vincent Arbuckle, Raewyn Bleakley, John Lawson, Nerida Kelton
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Professor
Australian university students take 3rd in the world at the 2025 WorldStar Student Global Packaging Awards
Nerida Kelton FAIP, Executive Director-AIP, Vice President
Independent cheesemakers reign at 2025
Development Networking – connecting with your peers
Lauren Sheridan, Editor, Food New Zealand, in collaboration with Dr Carolyn Lister, Plant
Dr Kirill Lagutin, Dr Andrew Lewis, Thomas Austin, Biotechnologies Group, Callaghan Innovation
Editorial
Welcome to this bumper issue of Food New Zealand – and my first as Editor.
With the 2025 Annual NZIFST Conference fast approaching, this issue includes the full conference handbook, alongside all your favourite regular features.
Behind the scenes, the new Food New Zealand editorial team is gradually settling in and introducing a few thoughtful updates – always with care and a deep respect for the foundations of this publication. You might notice a small addition this issue – clickable links from the contents page that take you straight to the article. We hope this makes it a little easier to find what interests you most.
Embracing Tradition. Transforming the Future. This year’s conference theme celebrates 60 years of NZIFST and reflects the ongoing evolution of both the Institute and our industry – building on a strong legacy while driving innovation forward. Julie and Chantell from the Food New Zealand team are excited to be attending – they’re looking forward to reconnecting with many of you and meeting plenty of new faces. If you haven’t yet secured your ticket, click on the conference banner below or head to page 37 for full details. With a programme packed full of engaging sessions and inspiring speakers, attendees can expect to gain fresh insights and practical knowledge. And the lively social line-up offers plenty of opportunity to connect with fellow NZIFST members, peers, and professionals from across Aotearoa New Zealand. The power of connection and knowledgesharing is a common theme running through these pages — from the NZIFST branch updates to the Food and Grocery Council feature, showcasing the benefits of staying connected and learning from one another.
Elsewhere in this issue, we celebrate innovation and excellence across the sector — from standout winners in the national Champions of Cheese Awards to rising student talent recognised at the Annual International Dinner and prizegiving, hosted by the University of Otago and the Otago–Southland branch. This special evening — full of flavour, connection, and cultural celebration — perfectly reflects the vibrant spirit and strong sense of community within the Institute.
We also shine a spotlight on research by a team of scientists at Callaghan Innovation, who have pioneered a novel testing protocol for extra virgin olive oil. Their results highlight the consistency and exceptional quality of New Zealand’s locally produced oils compared to international counterparts.
Looking to the future, guest contributor Glen Neal explores the opportunities for New Zealand in cultured meat – a fascinating application of bioprocessing technology currently undergoing regulatory change – and raises the important question of consumer acceptance.
Rounding out the issue are thought-provoking features from our regular contributors, exploring the role of irradiation in food safety, the growing challenge of microplastics across the supply chain, and the real risks for both job seekers and employers when authenticity gets lost in the algorithm through the rising trend of AI-written CVs.
We hope you enjoy the read – and we’d love to hear from you. Feedback, suggestions or article ideas are always welcome.
Lauren Sheridan
Food New Zealand Editorial Team foodnzeditor@nzifst.org.nz
Newsbites
Food New Zealand’s round up of news about NZIFST members, associated companies and other items of interest.
Bold science reforms to fuel innovation and growth
The New Zealand Government has announced the most significant science system reforms in 30 years, with three new public research institutes to launch by 1 July. The changes aim to align scientific research more closely with national priorities and economic growth.
Of particular relevance to the food industry is the New Zealand Institute for Bioeconomy Science, which will focus on innovation across agriculture, aquaculture, forestry, biotechnology, and manufacturing. The institute will also address biosecurity threats and climate risks, while developing new bio-based technologies and products.
“These reforms are about unlocking the full potential of science
to deliver stronger economic growth and greater resilience for New Zealand. We’re not wasting a moment,” said Science, Innovation and Technology Minister, Dr Shane Reti.
A key focus across all new entities is a stronger commercial mandate — ensuring research translates into real-world impact, supports productivity, and powers job creation.
Barry Harris has been appointed Chair of the Bioeconomy Institute, while David Smol will lead the Earth Science Institute. The Institute of Environmental Science and Research (ESR) will become the New Zealand Institute for Public Health and Forensic Sciences.
Building
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NZIFST allergen awareness event
Tuesday 10 June - save the date!
NZIFST is excited to announce that our upcoming Allergen Awareness Event will be held on the evening of Tuesday 10 June 2025 and will be combined with our Auckland Branch Annual General Meeting (AGM).
This special evening will feature a panel discussion on allergen management, bringing together voices from across the food industry—including representatives from manufacturing, equipment, legal, and regulatory sectors. The session will explore critical perspectives, challenges, and practical solutions surrounding allergen awareness in today’s food landscape.
Event Details:
• Date: Tuesday 10 June 2025
• Time: 6:00pm (registration and food), start: 6:30pm
• Venue: Onehunga Community Centre, 83 Church Street, Onehunga, Auckland
• Tickets: $20 members, $30 non-members
The evening will begin with the Branch AGM, followed by the Allergen Awareness panel discussion. This is a fantastic opportunity to engage with the community, stay informed, and contribute to important conversations around food safety.
Visit the events section of the NZIFST website to register for the event and purchase tickets.
Arla unveils zero-waste solution for strained dairy production
Arla Foods Ingredients has launched a new “maximum yield, no acid whey” concept using its Nutrilac® HighYield range, designed to eliminate acid whey from the strained dairy production process. Traditionally, up to two-thirds of milk is lost as acid whey — a by-product that reduces yield and adds disposal costs. Arla’s new approach enables 100% milk utilisation with no acid whey generated.
By adding Nutrilac® HighYield prior to fermentation, dairies can skip costly separation steps, streamline production, and enhance efficiency. The process requires minimal adjustments to standard production lines and according to Arla Foods Ingredients, can reduce milk input by up to 85%, while still delivering the same output.
Four high-yield product concepts — including Greek-style yoghurt, cottage cheese (7.4% and 10% protein), and cream cheese — highlight the functional benefits of Nutrilac® HighYield, particularly its waterbinding properties that preserve texture and taste.
“Our new concept simplifies production and allows dairies to make the most of every last drop of milk,” said Claus Bukbjerg Andersen, Senior Category Manager at Arla Foods Ingredients. “It supports sustainability goals while opening up opportunities to expand premium, indulgent product lines.”
Independent cheesemakers dominate 2025 awards
Independent cheesemakers claimed 18 of 24 trophies at the 2025 NZ Champions of Cheese Awards, with Whitestone Cheese Co, Barrys Bay, and Anabelle Exquisite Dairy taking top honours. More than 240 cheeses were judged, highlighting innovation, sustainability, and artisan craft in Aotearoa’s cheese scene.
Full feature on page 20
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BENEO opens new pulse-processing plant to meet global plant-based protein demand
BENEO has officially inaugurated its first pulse-processing plant in Obrigheim, Germany, following an investment of around €50 million by the Südzucker Group. Completed in just 18 months, the new facility strengthens BENEO’s position in the global plant-based protein market by processing locally grown pulses, including faba beans, into highquality ingredients for food and feed.
The facility sits on a 4,000 m² site next to BENEO’s existing production plant, where it already manufactures Isomalt and Palatinose™. Up to 25 new jobs will be created, with production run entirely on renewable energy. Sustainability measures include a rooftop photovoltaic system, zero water usage in pulse processing, and the use of waste heat to warm the building. A zero-waste approach ensures all raw materials are utilised in food or animal feed applications.
Faba beans, grown near the site and REDCert2 certified (equivalent to SAI’s FSA Gold level), contribute to sustainable agriculture by requiring no nitrogen fertiliser and improving soil quality.
At the inauguration, BENEO board member Niels E. Hower highlighted the blend of innovation and tradition at the site. Dr Niels Pörksen, CEO of the Südzucker Group, described the opening as a milestone in the company’s efforts to meet global demand for sustainable nutrition.
The global plant-based protein market is expected to grow at a CAGR of 7.7% between 2023–2028, and 9.2% in the Asia-Pacific region. BENEO’s expansion is aimed at addressing increasing demand for plant-based alternatives such as dairy and meat substitutes and egg replacements derived from pulses.
Heart Foundation updates on Food Reformulation Programme activity and targets
The Heart Foundation has released its first Food Reformulation Programme newsletter since rebranding from HeartSAFE. Deb Sue, newly appointed Food Industry Manager, acknowledged participants' contributions and confirmed the newsletter will be sent biannually to provide updates and seek industry feedback.
As part of programme planning, review dates for category nutrition targets have been updated based on prioritisation, last review date, and observed changes within each category. Categories scheduled for review in the next 12 months include savoury snacks, non-alcoholic beverages (sugar sweetened drinks), edible oils, savoury pies, and ready meals.
In December, the Heart Foundation announced it had set sugar targets for non-alcoholic sugar sweetened beverages. Following consultation with key beverage companies and review of the Australian Health Food Partnership (AHFP) targets, the AHFP targets have been adopted as a starting point for reformulation work in New Zealand.
The Foundation is currently gathering feedback from food companies on the use of the Heart Foundation logo to indicate participation in the programme.
More information is available through the Heart Foundation’s Food Industry team.
Foodtech Packtech returns: 3 days of innovation, solutions & networking
2 – 4 September at Auckland Showgrounds
Foodtech Packtech (FTPT), New Zealand’s largest food manufacturing, packaging and processing technology trade show, returns for three value-packed days. Running strong for over 40 years, this free-to-attend event brings together industry professionals and decision-makers for seminars, networking, and thousands of solutions designed to support the growth and sustainability of the sector.
Whether you're looking to streamline operations, explore new technologies, or connect with suppliers and leaders, FTPT delivers. Exhibitors span a wide range of categories including:
• Food & Beverage Manufacturing
• Automation / Robotics
• Processing Equipment
• Packaging Equipment & Consumables
• Printing & Labelling
• Food Ingredients
• Food Safety
• Distribution & Warehousing
• Weighing & Measuring
• Scientific Instrumentation
An unmissable opportunity to elevate your business with products, trends, and knowledge.
For more info: https://foodtechpacktech.co.nz
The Earle Travel Fellowship applications are open
The Earle Travel Fellowship is awarded annually to support and encourage young professional engineers and food technologists. The aim of the fellowship is to increase the knowledge and skills of professionals through overseas travel.
Applications are invited from young (under 40 years old) members of NZIFST, Engineering NZ, IChemE in New Zealand or PDMA. Applications close on 21 July 2025.
Applications can be made through the NZIFST website here or email info@nzifst.org.nz for more information.
IUFoST committee nominations
NZIFST is a member of the International Union of Food Science & Technology (IUFoST). IUFoST is currently seeking nominations for representatives to the following groups:
• Early Career Scientists
• Various Food Processing Committees - depending on your area of interest or knowledge
• Food Safety Curricula Benchmarking Committee
Please email info@nzifst.org.nz if you are interested and would like to know more about these committees.
Compostable fruit label shortlisted for international sustainability award
Sinclair’s breakthrough T55 fruit label has been named a finalist for Sustainability Initiative of the Year at the 2025 Grocer Gold Awards in the UK. The T55 is the world’s first produce label to achieve dual certification for both home and industrial compostability, meeting global standards EN 13432, AS 5810 and NFT 51800.
Developed over 17 years, the T55 label is designed to fully break down into soil-enriching compost while meeting the demanding food safety, durability and application requirements of commercial fresh produce operations. It is available in a wide range of shapes and sizes and is compatible with existing high-speed labelling systems — making it an immediate, scalable solution for packhouses and retailers.
“This innovation helps tackle one of the industry’s most persistent packaging issues – plastic waste at end-of-life,” said Duncan Jones, Senior Marketing Manager at Sinclair. “Creating a finished-product certified compostable sticker that works in real-world packing environments is a complex challenge, but one we believe is essential to the future of fruit labelling.”
Sinclair’s nomination recognises the T55 label as a commercially available, high-performance solution for reducing single-use plastics and improving packaging sustainability in the global fresh produce sector.
Sinclair’s T55 label — launched in New Zealand in late 2024 — is already being used by over 200 producers, including collaborative partner Zespri, who have adopted it across their 2025 kiwifruit programme. The product offers a ready-made solution for New Zealand producers to meet regulatory and market expectations without compromising on labelling speed or reliability.
Learn more: Grocer Gold Awards
AI-generated CVs: OMG!
John Lawson, FNZIFST, Lawson Williams Consulting Group
As someone who reviews CVs daily, the frustration of AI-generated CVs has been rapidly building. AI is creeping into every corner of recruitment, from candidate sourcing to interview scheduling. But one of the most concerning trends is the rise of AI-generated CVs. Tools that promise to ‘perfect’ your resume at the click of a button are flooding the market, offering polished, keyword-optimised documents. But…
The polished lie
Our day-to-day experience is showing that AI CV tools excel at creating superficially impressive documents. They pump out polished language, impressive formatting, and industry-jargon-laden bullet points. But there’s a real problem -
• It’s often not real. AI tools can fabricate, exaggerate, or misrepresent skills, achievements, and even job titles, especially if the user prompts it to ‘make me sound more senior.’
• They strip authenticity. We are increasingly frustrated with CVs that feel too 'clean.' They're missing the individual’s unique voice, personality, and specific context that help gauge cultural and skill fit.
• They create clones. AI tools recycle the same buzzwords and formats, making it harder for people to stand out, ironically defeating the purpose of using them.
The risk to the employer
For employers, the danger is clear and growing. AI-generated CVs can create false positives, making underqualified candidates appear credible on paper. Without rigorous interviews and thorough reference checks, it becomes dangerously easy to make a poor hiring decision.
Beyond that, AI-written CVs tend to be saturated with keywords designed to game Applicant Tracking Systems (ATS), polluting databases with generic, lookalike profiles. This has the potential to skew shortlisting processes, waste time, and undermine the quality of the talent pool.
“You risk losing the trust of hiring managers the moment they catch an embellishment or generic phrasing that doesn’t hold up under scrutiny.”
The risk to you
Candidates are also playing with fire. Rely too heavily on AI, and you risk losing the trust of hiring managers the moment they catch an embellishment or generic phrasing that doesn’t hold up under scrutiny.
Once that trust is gone, so is the opportunity.
Even if an AI-enhanced CV gets you through the first gate, it may ultimately set you up for failure by creating unrealistic expectations. Worse still, AI-generated content often prioritises what sounds impressive over what’s actually true to your goals or strengths with the potential to lead you down a career path that is poorly matched and ultimately unsatisfying.
What should candidates do?
• Write your own CV. Use AI as an assistant for spelling, formatting, or structuring ideas, not as your ghostwriter.
• Focus on truth over gloss. A well-told authentic story will always beat a generic AI script.
• Own your gaps and growth areas. Honesty builds trust, and trust builds careers.
So, in conclusion
From our experience, there is no doubt that AI can sharpen your CV, but it can’t tell your story. Use it wisely but never outsource your authenticity. That’s the bit that actually gets you hired. ■
John Lawson is founder of Lawson Williams Consulting Group. He initially studied Biotechnology at Massey and is a Fellow of NZIFST. He now enjoys leading a team of recruitment consultants, helping people like you develop satisfying careers.
Backing innovation & growth: a strong start to 2025 for New Zealand's food industry
Raewyn Bleakley, Chief Executive, New Zealand Food & Grocery Council
It’s been a busy first half of 2025 for our industry, and I wanted to take this opportunity to share a bit about what we’ve been doing and shine a spotlight on some recent success in our industry too.
FoodBowl and the NZ Food Innovation Network event
We recently hosted a NZFGC event at the FoodBowl for our small and medium-sized enterprise members. This gathering was a great chance for companies to connect, with FoodBowl Co-CEO Grant Verry sharing the incredible work they do to support the industry.
Our hosts, the FoodBowl, are part of the NZ Food Innovation Network (NZFIN), a public-private partnership to better enable our food sector to add value and grow New Zealand’s export economy with five hubs across the motu. They’re probably fairly familiar to many of you – established and going for growth since 2011, with extensive experience as a trusted industry partner and backed by an ever-strengthening network. The most common surprise take-away from our event attendees is that they don’t just work with small startups – but also some of our very largest food and beverage companies too!
The event featured a tour of the premises, seeing their world-class facilities and cutting-edge technology. As the largest NZFIN Hub, FoodBowl has seven food-grade processing spaces for pilot scale R&D trials and commercial manufacturing. It gave us real insights into how the facility supports businesses with innovative processes to develop, refine, scale, and commercialise innovations effectively.
The feedback from our event attendees was overwhelmingly positive, highlighting the importance of such events in fostering collaboration and growth within our industry. If you’re interested in joining us for our next event or knowing more about how the network can support product innovation and scaling, get in touch.
Celebrating innovation and success
Speaking of innovation – for all the cheese lovers, the recent NZ Champions of Cheese Awards have been announced, with 18 out of 24 trophies awarded to independent cheesemakers. This highlights the strength and creativity of our homegrown local producers, showcasing
the exceptional quality and innovation within our industry. You can read the full Champions list at cheeseloversnz.co.nz, which includes the talented students from St Peters College, in for another year running and this year’s winners of the Curds & Whey Amateur Cheese award: congratulations!
And there’s more to look forward to, I know many will be busily working on entries for the 2025 New Zealand Food Awards with judging just ahead. These awards are a fantastic opportunity to celebrate food and beverage product, as well as business innovation. Run by Te Kunenga ki Pūrehuroa Massey University, these awards have been a cornerstone of the industry for over 35 years with finalists and winners earning the prestigious ‘Quality Mark’, signalling excellence in food safety, compliance, and consumer appeal. I’m really looking forward to seeing the finalist list out later in the year.
Hazardous substances webinar
And one final topic I wanted to touch on – we recently co-hosted a webinar with Cosmetics New Zealand and the Environmental Protection Authority (EPA) to discuss changes to hazardous substance labelling. It was an incredibly informative session, providing key updates for those producing and providing cleaning and cosmetic products, noting that there are recent and upcoming changes for group standards and what it means for labelling.
It’s an important part of NZFGC’s role that we work with government agencies such as the EPA to keep suppliers and manufacturers wellinformed about the latest regulatory requirements – if you’d like to know more about these ones, please get in touch.
From food processing and celebrating industry awards, to ensuring regulatory compliance, NZFGC is here to back and support our industry for supplier success. The potential within our industry remains vast –there’s certainly a lot to be optimistic about. ■
Alarm sounded on microplastics – where are we at with replacing traditional plastics for food packaging?
From the NZ Food Safety Science & Research Centre (NZFSSRC, aka the Centre)
Food packaging is becoming more and more of an issue for the Research Centre’s New Zealand food industry members. And a very knotty one at that, says NZFSSRC Chief Scientist, Distinguished Professor Phil Bremer.
“Consumers, customers (e.g. large food chains) and regulators are pressing for reduction or replacements to plastic packaging, and for the use of more recycled paper or plastic content, but there are many problems to solve. The reason plastic is ubiquitous is because it is the ideal packaging material – light, strong, flexible or rigid as required, transparent, water resistant, etc., but as we now know, it breaks down into ever smaller pieces that pollute the environment and are increasingly being linked to potential health concerns. Because microplastics are now everywhere in the environment – sea, freshwater, air, and soil it is impossible to avoid them. The genie’s most definitely out of the bottle. We can only stop it getting worse.”
It’s an unusual situation in the technological progress of humankind to be replacing a previously considered ideal material – which plastic was – with something potentially less effective and more costly.
Says Phil, “It’s one of those wicked problems, with complications whichever way you turn: collecting plastic for recycling, separating all the different types of plastic, and communicating the rules to citizens –at present we can only recycle 1, 2 and 5 and can’t accept bottle tops and lids. Then there’s contamination of the recycling stream with unwashed containers and unmentionable rubbish, plus worries about the chemical additives that give plastic various desired physical attributes, becoming concentrated in recycled product over successive generations.”
The complex chemistry of plastics
Asked to expand on contaminants of concern, Phil provided this sobering chemical inventory.
Intentionally added substances detected in plastics include:
• substances used for the initial polymerisation step, such as monomers or catalysts and their impurities,
• additives that were included during the manufacturing process to achieve desired material properties (e.g., plasticisers, antioxidants, light stabilisers, thermal stabilisers, lubricants, antistatic agents, slip additives) and their impurities,
• substances originating from incomplete polymerisation during the formation of polymers and solvent residues.
Of more concern is the large number of non-intentionally added substances, which include:
• volatile organic compounds absorbed from packaging contents, such as flavour or aroma/odour compounds (for instance, essential oils from soft drink residues),
• or other products (e.g., mouthwash, household cleaners, personal hygiene and cosmetic products) that had been in contact with the packaging material during food packaging and recycling processes, as well as misuse of the packaging (re-use of the packaging to store non-food grade materials before disposal),
• inorganic elements such as silicon, calcium, iron, aluminium, among others,
• linear and cyclic oligomers,
• and degradation or breakdown of authorised products and their impurities formed during the manufacturing, recycling, and/or packaging of food products, among others.
Wow! Thanks, Phil.
Phil goes on to say “Despite the difficulties and frustrations, earnest efforts are being made by governments, councils, scientists, technologists, manufacturers and environmental groups to make progress towards the ideal circular economy. But replacing traditional plastic packaging for
food products presents particular challenges, and we are nowhere near arriving at large-scale solutions.
At various times, compostable plastics have been in favour, but there is confusion over whether they can actually be composted, and over what timeframe. Also, we need to know what the interim breakdown products are. You don’t go from a plastic bag to nothing (base elements) in one metabolic move.”
Exploring
alternatives and innovation
Kate Parker, Packaging Research Team Leader at Scion, the Centre’s newest research partner, says cost is the first question on industry’s lips when they come for advice about replacing plastic. The challenge is that despite the pressure by consumers to reduce or eliminate plastic, they don’t really want to pay more for their food and most will choose the cheapest option.
Kate underlines the complexity of the packaging transition. “If only it were as simple as a one size fits all, highest common denominator solution. But China will not currently accept any recycled packaging for food products, whereas the UK incentivises the use of recycled content. And the EU and other countries have a variety of different regulations. For companies exporting to several different markets, it can be a nightmare. Scion has a team of people to help industry interpret and comply with these rules. Two staff are on secondment to Zespri.”
Scion is experimenting with a whole range of waste biomaterial, from hemp and blueberry to cabbage leaves, to make food packaging. It has a prototype machine that can mould the feedstock into the desired shape, e.g. takeaway food containers. Cabbage leaves have the advantage of a waxy surface that may impart moisture and grease barrier properties to these moulded fibre products. The idea is to have mobile machines that can be transported to various harvest sites and do niche runs. Such packaging could provide a marketing, if not a cost, advantage.
Generally, consumers are instructed that the first step toward a sustainable solution is to reduce the amount of plastic they use. But even that has problems – think of the oft-cited case of the thin-skinned cucumber. With food, packaging reduction must be balanced with the cost of food waste, and protection from pathogens and spoilage. Packaging is very important to prolonging shelf life, which is more necessary than ever on the long and sometimes disrupted journeys our food exports take to reach markets in the northern hemisphere.
The microplastics health debate
As if pictures of dead seabirds and their stomach contents, and giant ocean whirlpools of rubbish, weren’t horrifying enough, a recent meta review of studies related to potential harm to human health from microplastics has alarmed researchers.
The researchers from the University of Sydney and University of California are calling for governments to place an immediate ban on the worst offenders: single-use plastics. In an interview about the review on Radio NZ’s Sunday programme (2 February 2025) lead author Professor Nicholas Chartres, University of Sydney, said, "Across all of the different studies, we saw everything heading towards the same direction, and that was towards harm.”
"We were looking at things like sperm quality and whether [microplastics] affect reproductive hormones.”
And "…looking at whether there were changes in the length of things like the small intestine, and whether there were changes in other biological markers like chronic inflammation."
The study also suggests links to colon and lung cancer. The particles bioaccumulate in the body, embedding in tissues and tiny spaces, with no way out.
However, Phil says that such dire warnings need to be considered in the light of statements by regulatory authorities and agencies such as the U.S. FDA and the Food and Agriculture Organization of the United Nations, who to date conclude that further research is needed and there
is still a lack of data on the risk that microplastics pose to human health. Determining the toxicity of microplastics is, however, challenging and studies will need to consider the type and size of the plastic, the exposure route, the dose, and what other additives have been incorporated into the matrix. There is much to learn and understand. For example, while we believe that most of the microplastic consumed in food comes from the environment in which the plant or animal has come from, we don’t really know how much plastic that has contact with food or drink is shed and then consumed. “We need more research on that”, says Phil, “and to be energetically pursuing sustainable alternatives at the same time”.
At the Centre’s annual symposium in 2024, Kate grabbed everyone’s attention with this factoid: rice grains abrade the inside of plastic packaging and are found to contain a relatively high level of microplastics. Generally, the bigger the pack, the smaller the pack to volume ratio, which is better for many reasons. Buy in bulk.
Consumers look back with nostalgia to the days when milk was delivered in glass bottles to their very door. Glass is inert and easy to clean properly, but it’s heavy and costly to produce and transport –both in dollar and carbon terms – and unsuitable for many products. However, this could be an alternative to plastic for storing food in the home fridge. And people can use metal water bottles instead of singleuse plastic bottles, which litter the roadsides and beaches in some countries, in astounding quantities. However, metals have their own sustainability issues and can be clunky and unfriendly to drink out of.
A collaborative path forward
Through the Centre, those at the frontline of our packaging challenge will work together to help our industry keep up with the multivariant rules and any emerging issues related to recycling and potential contaminants. To learn more or get involved with research efforts, please visit NZFSSR website. ■
Kate Parker, Packaging Research Team Leader at Scion
Food safety in action: the science behind food safety advice
Vincent Arbuckle, Deputy Director General, New Zealand Food Safety
World Food Safety Day, hosted by the World Health Organization (WHO), is marked on 7 June each year. The WHO continues its efforts to highlight food safety in the public agenda and reduce the burden of foodborne diseases globally. The theme for this year is “Food safety: science in action”.
The theme recognises science’s role in ensuring the credibility and accuracy of food safety advice for governments, food businesses and consumers. However, the theme goes further, by reminding us that food can only be safe if the guidance and advice is put into action.
What is NZFS doing?
We at New Zealand Food Safety (NZFS) are taking the opportunity to recognise the role that science has played in our Campylobacter Action Plan, for World Food Safety Day.
There are approximately 6000 reported cases of Kiwis getting sick with campylobacteriosis annually, with around half of these cases occurring in the home, often through eating undercooked chicken, or crosscontamination from raw chicken to other foods.
In 2020, NZFS set a public health goal to reduce the incidence of domestically acquired foodborne campylobacteriosis notifications by 20% by the end of 2024 (from 88 to 70 cases per 100,000 population). To help us achieve this goal, we developed a Campylobacter Action Plan.
The plan used science research to inform a risk-based, farm-to-plate approach to identify, select, and implement new control measures.
I am pleased to note that in 2024 we achieved our target. This is a significant milestone and reflects the collaborative effort of organisations across the public health system and the poultry supply chain.
Our consumer communication on safe chicken handling is a useful example of science informing the work that we do at NZFS. In 2023, we commissioned a consumer food safety insights survey. The survey helped us to understand New Zealanders’ perceptions, knowledge and behaviours around food safety. We found that a large proportion of consumers were washing their raw chicken either sometimes or always, which can contribute to cross-contamination of Campylobacter from the raw chicken to ready-to-eat foods. Using this insight, we developed a targeted communication campaign encouraging consumers to “skip the wash” when preparing chicken.
While it is just one example, we’ve used science in many other areas of the Campylobacter Action Plan. It has helped us to understand the poultry supply chain, assess the level of consumer exposure to Campylobacter from different chicken products, investigate improvements to our analytical method for Campylobacter, and more.
This World Food Safety Day, I would like to acknowledge the work of the Campylobacter Governance Group, industry bodies and scientists who have contributed to the success of the Campylobacter Action Plan. Together we can continue to reduce the rate of foodborne campylobacteriosis in New Zealand and help keep our people safe.
What can you do as a food business?
This World Food Safety Day, NZFS encourages food businesses to think about:
• Supporting research projects to help inform improvements in food safety practices.
• Implementing evidence-based food safety measures to ensure safe food handling, processing and storage.
• Check out the MPI website for more information on our research programmes.
• Subscribe to MPI to stay informed on food safety advice.
• Sign up for food recall alerts to receive updates on any food that is being recalled. ■
Cultured meat –opportunities for New Zealand
Glen Neal, GN Group
As the first cultured meat approval in this part of the world staggers toward its final hurdle, it’s timely to reflect briefly on the history and future of this technology and its implications for New Zealand.
First, let’s look at the technology itself. Extracting cells from a live, healthy animal, selecting and manipulating them in a laboratory-like setting, then growing them in a stainless-steel vat. Science fiction has become culinary reality as Food Standards Australia New Zealand (FSANZ) is set to join the Singapore Food Agency, the U.S. FDA and Israel’s Ministry of Health, as regulating agencies who have given the tech their tick.
Now that global startups are overcoming the regulatory challenge, focus will likely go to the next challenges, namely, cost of production and consumer acceptance. The latter will be an interesting watch as the twin terrors of ‘hyper-processed’ and ‘unfamiliar’ in one corner go up against the everyday heroes of ‘delicious’ (n = 1, where 1 = the author) and ‘environmental’.
Taste and price generally drive consumer acceptance, and I predict an eventual win here. I say eventual, as more progress in research and development will be required to bring the cost of production down. It will be interesting to see whether governments increasingly replace venture capitalists and philanthropists in backing the required science.
It is likely New Zealand Inc. will be watchful for the threats and opportunities presented by this new-fangled kai creationism. I am sure we are well placed, both reputationally and technically to participate in this big food development. With cell-cultured quail now one step closer to our restaurant menus, what will be next? A cultured Kererū burger perhaps? ■
Glen is currently working with an undisclosed firm to help them navigate regulatory challenges associated with bringing cultivated meat to the New Zealand market. He also serves in a pro-bono capacity on the Advisory Board to Cellular Agriculture Australia and previously advised the Singapore Government on its food security initiative – FRSH 2030. He contributed to the Food and Agriculture Organization of the United Nations (FAO) GuideFood safety aspects of cell-based food
Note from the Editor
In our April/May edition, we featured The Future of Food Production: Why Tiny Food Farms Are a Big Deal, which explored emerging approaches to sustainable food production through alternative proteins and bioprocessing, highlighting Professor Munish Puri’s pioneering work in cellular agriculture as the RiddetAgResearch Chair in Alternative Proteins.
Due to an editorial oversight, we did not include Professor Puri’s full clarification on the distinction between bioprocessing and genetic modification — an important nuance, particularly in the context of consumer understanding and acceptance of new food technologies.
Glen’s article on cultured meat underscores just how important public perception is in the success of emerging foods — making this a timely opportunity to revisit Professor Puri’s insights and continue the conversation on how New Zealand can navigate future food technologies with transparency and trust.
Q: There is often confusion around bioprocessing and genetic modification. Can you clarify?
Professor Puri: That’s an important distinction. Bioprocessing encompasses the use of biological systems, such as cells, enzymes, or microorganisms, to produce valuable products, including proteins, bioactive compounds, pharmaceuticals, biofuels, and food ingredients. It utilises natural occurring microbes or genetically engineered microorganisms under optimised process conditions, typically within bioreactors, to produce target compounds. Genetic modification involves altering an organism’s genome (by recombinant DNA, or genome editing or mutagenesis) to introduce, remove or modify specific trait to enhance yield, efficiency, or novel functionality.
Professor Munish Puri
Sliding On
Food irradiation: science, safety and challenges
John Brooks' view of the food world through the lens of a microbiologist.
Professor John D Brooks, FNZIFST
In 2000, I wrote a book called “The A to Z of Food Safety”. I wrote a chapter on food irradiation. The Editor asked me to remove it, on the basis that it was too controversial. I was a bit upset about this, as I had been teaching food irradiation for many years and could point to its use in many countries. Indeed, I have visited an irradiation plant and been inside the irradiation chamber.
Irradiation as a potential solution for safer, fresh produce
The consumption of fresh vegetables is often associated with foodborne infection. Lettuces may be contaminated with faecal bacteria and soil organisms. Washing in chlorinated water cannot remove all these bacteria, which may internalise in the stomata. It has again been suggested that irradiation could be used to ensure the microbiological safety of fresh foods, and attitude studies have demonstrated that when given science-based information, from 60% to 90% of consumers prefer the advantages irradiation processing provides. As far back as 1999, the U.S. Department of Agriculture approved the irradiation of certain foods as a safe and efficient way to kill foodborne microorganisms. Other agencies followed suit, among them the World Health Organization, the Environmental Protection Agency, the U.S. Public Health Service, the American Medical Association, the Mayo Clinic, the International Atomic Energy Agency, and the National Aeronautics and Space Administration. Could we use irradiation to ensure safety of fresh vegetables in New Zealand?
Addressing myths and misconceptions
There are still many false ideas about food irradiation, some put forward by pressure groups and others by ignorant individuals. For example, some claim that the food becomes radioactive - it doesn’t, and that the nutritional value of the food changes, but careful examination shows that the changes in the food resulting from irradiation are also found in foods processed by conventional methods.
The London Food Commission was a non-governmental organisation running from December 1984–1990. Two reports, now held by wellcomecollection.org targeted food irradiation, claiming that there was no need for it if manufacturers had good hygiene and that it was a technology looking for an application. The author also claimed that the process was supported by “appalling science”. However, a research
leader in Brussels said that food irradiation was the most extensively studied food preservation method.
Other arguments are that unscrupulous food manufacturers will use irradiation to defraud the consumer by covering up spoilage. This is plain nonsense. If spoiled bacon, for example, were irradiated at sufficiently high dosage, microbiological testing would give low or zero microbial counts. But the bacon would still be spoiled, and a taste test would show this.
For more information on food irradiation, see my Safe Food blog (1)
Food Irradiation Around the World
Thousands of stores in the US sell irradiated ground beef. The packaging must bear the Radura symbol, and in the US, the symbol must also include labelling with either the statement “treated with radiation” or “treated by irradiation”.
The internationally recognised Radura symbol
A number of years ago, a European supermarket put irradiated foods on the shelves alongside similar foods not treated. The irradiated foods were labelled, so that there was no attempt to deceive the consumers. However, consumers appeared to select the irradiated foods in preference to the non-irradiated despite a slightly increased price. In May 2013, the New Zealand government stated its intention to permit the import from Australia of irradiated tomatoes and peppers (2). In Australia and New Zealand, irradiation is approved for use on fresh fruit and vegetables, plus herbs, spices and herbal infusions, selected tropical fruits, and persimmons. As of 2021, fresh fruit and vegetables can only be irradiated to treat for pests. Herbs, spices, and herbal infusions can be irradiated to treat for pests, to control sprouting and weeds, and for bacterial decontamination. Exposure of vegetables to low levels of ionising radiation kills insects, rendering the vegetables safe for importation to New Zealand without the need to use chemicals such as methyl bromide. Some foods or ingredients available in New Zealand have likely been irradiated overseas.
Decades of research conducted worldwide has shown that irradiating food is a safe and effective alternative to the chemical treatment of food, and this treatment method is used in more than 50 countries around the world.
Challenges and opportunities for New Zealand
I see some hurdles to the irradiation of fresh vegetables and fruits. If nuclear sources are used, Co60 or Cs137, the buildings (which require extensive shielding), are very expensive to construct. Electron beam irradiators, like the old cathode ray tube in your computer monitor, are a possibility, the produce being passed in front of a horn and scanned by a high-energy beam of electrons. The machine can be turned on and off easily.
But the biggest hurdle is getting the produce to the centralised irradiation facility and out to the markets before it deteriorates.
For more insights from Professor John Brooks, visit his Safe Food blog here. ■
Escherichia coli localised in the stoma of a lettuce leaf
Australian university students take 3rd in the world at the 2025 WorldStar Student Global Packaging Awards
Beating over 400 entries from across the globe, 42 university students from Royal Melbourne Institute of Technology (RMIT), the University of New South Wales (UNSW) and Monash University, have elevated the region by taking out the third highest amount of WorldStar Student awards in the latest round of the prestigious competition.
Nerida Kelton FAIP, Executive Director-AIP, Vice President Sustainability & Save Food - WPO
“According to the organisation End Food Waste Australia, fresh herbs are among the second most wasted food in the country.”
The global recognition saw the students receive one Bronze Overall Best in Show, two Silver category awards (household and food packaging) and nineteen Certificates of Merit. This is a record year for Australian students and a testament to the effort that the Australasian Institute of Packaging (AIP) puts into the next generation of packaging professionals. The winning entries were designed with the AIP supporting the student projects on beverage packaging for carbonated products, save food packaging design, and sustainable packaging design.
The AIP education team work with the students on their projects and design work throughout the semester, before encouraging them to enter the Australasian Packaging Innovation & Design (PIDA) Student Awards. Winners from the PIDA student awards are then exclusively eligible to enter the WorldStar Student Global Packaging Awards for Australia and New Zealand.
Fresh Herbs, Fresher Packaging receives Bronze overall and Silver in the Food Packaging category
In an Australian-first, a team of industrial design students from the Royal Melbourne Institute of Technology (RMIT), Cameron Campbell, Nadia De Fazio and Cynthia Mullaly, entered a Save Food Packaging design into the WorldStar Student awards that was awarded Silver in the Food Packaging category and went on to win Bronze overall, placing third across all entries.
The team identified that while the current packaging of fresh herbs is lightweight and effective for transporting from farm to store, once it enters the home it is ineffective at keeping the herbs from deteriorating. The Fresh Herbs, Fresher Packaging was designed to meet the AIP Save Food Packaging design principles.
Full size, fresh herbs are chosen by both professional chefs and home cooks alike for the aroma, flavour and texture they add to any dish. But according to the organisation End Food Waste Australia, fresh herbs are among the second most wasted food in the country. Chefs often use the wet paper towel method for preserving the quality of herbs, which one of our group members had used during their career in the hospitality industry. During design development, the wet paper towel method was imitated using a similar environment to the proposed design solution. After five weeks storage in the fridge, the herb quality was indistinguishable from fresh store-bought herbs.
Australasian Institute of Packaging
The team identified a few key objectives when approaching the design of packaging for fresh herbs
• Mimic the effectiveness of the wet paper towel method.
• Have herb quality viewable from outside package as with current bouquet.
• Fit a full-size herb bunch with stem intact.
• Not be too different from current offerings that it will scare off consumers from trying it.
The final package achieves the above with a few added features
• Rigid pack eliminated crushing during transit and in fridge.
• Plantable seed tab encourages the consumer to grow own herbs.
• On pack communication teaches recipes and methods for using herbs since they are lasting so long.
• Paper pulp packaging aesthetically appeals to the eco-conscious and is completely recyclable.
• Packaging is stackable for secondary packing.
“By embedding academic research and industry expert insights into the RMIT Industrial Design Studio, we successfully trialled the Save Food Packaging design criteria resources. Our industrial design students developed sustainable packaging solutions that significantly reduce food waste, earning recognition through national and international awards. These industry-embedded engagements with the AIP education team, guided by award-winning research, are a true testament to the positive impact on our future people and places.”
Dr Caroline Francis, Interim Associate Dean of Industrial Design and Senior Lecturer Bachelor of Industrial Design (Honours), School of Design, RMIT.
Congratulations and a call to action
The AIP would like to take this opportunity to congratulate the 42 students from RMIT, UNSW and Monash on their outstanding work. Should any TAFEs, colleges, or university design schools across New Zealand wish to become involved in the 2025 or 2026 rounds of Australasian Packaging Innovation & Design (PIDA) Student awards, please contact the AIP. ■
Awards Independent cheesemakers reign at 2025 NZ Champions of Cheese Awards
Innovation, sustainability, and tradition were on full display as independent cheesemakers swept the 2025 NZ Champions of Cheese Awards, claiming 18 of the 24 prestigious trophies. From boutique producers to mid-sized artisan operations, the winners showcased the best of New Zealand cheesemaking, reflecting an industry grounded in excellence and evolving with consumer tastes.
A standout year for independents
In a strong showing for family-owned businesses and boutique brands, this year’s top three Champion of Champions trophies went to independent cheesemakers: Whitestone Cheese Co, Barrys Bay Traditional Cheese, and Anabelle Exquisite Dairy.
Whitestone Cheese Co dominates
Oamaru-based Whitestone Cheese Co led the field with five trophies, including the coveted Woolworths Champion of Champions (Commercial) for its standout sheep milk cheddar, Monte Cristo. Judges were effusive in their praise, describing it as “complex, waxy, balanced with a beautiful ivory paste. Delicious. Favourite of the day.”
Monte Cristo also earned two additional trophies: Fonterra Cooperative Group Champion Original Cheese and Maui Sheep Milk Best-in-Class Sheep Milk Cheese. Whitestone’s Pukaki Blue Brie won FOSS Champion New Cheese, and cheesemaker Jonathan Emerson was recognised as MilkTestNZ Champion Cheesemaker.
Founded during the 1987 farming downturn by Bob and Sue Berry, the company is now led by their son Simon and employs more than 80 staff, most based at its Oamaru factory and onsite diner and deli.
Barrys Bay wins four, Honoured for Tradition
Barrys Bay Traditional Cheese, based in Akaroa, claimed four awards, including FSQSNZ Champion of Champions (Mid-Sized) for its Aged Gouda, which judges described as having a “chewy fudgy texture” with “pronounced fruit, sweet, umami flavours.”
Barrys Bay also received:
• AsureQuality Champion Dutch-Style for Aged Gouda
• Tetra Pak Champion Retail Cheddar for Canterbury Red
• Sabato Chefs’ Choice for Parmesan
Founded in 1895 and purchased by Daniel and Amy Shields in 2017, Barrys Bay continues its legacy of handcrafted cheese made with local Banks Peninsula milk and traditional methods.
Jonathan Emerson, Head Cheesemaker at Whitestone Cheese Co
Anabelle Exquisite Dairy – boutique excellence Christchurch-based Anabelle Exquisite Dairy was named Puhoi Valley Champion of Champions (Boutique) for its Cremeux Herb & Garlic, also taking out Big Chill Distribution Champion Fresh Flavour Added Cheese. Judges described the cheese as “smooth with a great balance of flavours and a good texture.”
Founder Anabelle David, a French-born Kiwi with a Masters in Food Technology, blends scientific precision and artisanal skill to create fresh French-style cheeses using sheep, goat, and cow milk. Her focus on natural fermentation and live cultures delivers products admired by both chefs and consumers.
Anabelle Exquisite Dairy's Cremeux Herb & Garlic Meyer Cheese – five awards and a Sustainability Champion
Waikato’s Meyer Cheese also enjoyed major success, taking home five trophies including the Woolworths Sustainability Award, which recognises environmental stewardship and business practices that embed sustainability. Judges applauded Meyer Cheese for its “Pasture to Plate approach” and long-standing legacy of environmental consciousness.
Other awards included:
• IXOM Champion European-Style Cheese for Maasdam
• IFF Champion Farmhouse Cheese for Smoked Gouda
• FSQSNZ Champion Aged Flavour Added Cheese for Fenugreek
• Innovative Packaging Aspiring Cheesemaker for assistant cheesemaker Jarvis Whyte
Independent producers also stood out across specific cheese styles:
• Zany Zeus: Champion Fresh Italian-Style Cheese for Italian Style Ricotta
• Belle Chevre Creamery: Best-in-Class Goat Milk Cheese for Marinated Goat Cheese
• Over the Moon Dairy: Best-in-Class Buffalo Milk Cheese and Champion Washed Rind Cheese Fonterra, New Zealand’s largest cheesemaker, was also recognised with four awards, including:
• ECOLAB Champion Blue Cheese for Kāpiti Kikorangi
• Novonesis Champion Soft White Rind Cheese for Kāpiti Artisan Ash Rind
• WINTEC Champion Fresh Unripened Cheese for NZMP Traditional Cream Cheese
• Dominion Salt Champion Export Cheese for Kāpiti Pakiri Blackcurrant Cheddar
Judging and industry praise
This year, more than 240 cheeses were assessed by 30 judges and 20 stewards at WINTEC in Hamilton, under the guidance of Master Judge Jason Tarrant. A total of 199 medals were awarded across categories. “The superb quality of cheeses had the judges working overtime to separate the best of the best,” said Tarrant. “It’s great to see such fantastic Kiwi produce being created — all trophy winners are deserving of their status among the finest New Zealand cheese.”
Jarvis Whyte, Aspiring Cheesemaker
Supporting local and recognising excellence
Now in its 22nd year, the NZ Champions of Cheese Awards are run by the New Zealand Specialist Cheesemakers Association, celebrating Aotearoa New Zealand’s best cheeses while helping guide consumer choice through clear labelling. Award-winning cheeses can be identified by trophy and medal stickers at supermarkets, cheesemongers, farmers markets, and online. Full results are available at: www.cheeseloversnz.co.nz ■
Master Judge Jason Tarrant
NZ Champions of Cheese 2025 – Trophy Winners
• Whitestone Cheese Co, Monte Cristo – Woolworths Champion of Champions (Commercial)
• Barrys Bay Traditional Cheese, Aged Gouda – FSQSNZ Champion of Champions (Mid-Sized)
• Anabelle Exquisite Dairy, Cremeux Herb & Garlic – Puhoi Valley Champion of Champions (Boutique)
• Jonathan Emerson, Whitestone Cheese Co – MilkTestNZ Champion Cheesemaker
• Whitestone Cheese Co, Monte Cristo, Fonterra Co-operative Group Champion Original Cheese
• Fonterra Brands New Zealand, Kāpiti Kikorangi Triple Cream Blue, ECOLAB Champion Blue Cheese
• Whitestone Cheese Co, Pukaki Blue Brie, FOSS Champion New Cheese
• Fonterra Brands New Zealand, Kāpiti Artisan Ash Rind White, Novonesis Champion Soft White Rind Cheese
• Puhoi Valley Cheese, Cow’s Milk Feta, Cheeselinks Champion Greek-Style or Danish-Style Cheese
• Over the Moon Dairy, Buffalo & Cow Blue, Hill Labs Best-inClass Buffalo Milk Cheese
• Fonterra Brands New Zealand, Kāpiti Pakiri Blackcurrant Cheddar, Dominion Salt Champion Export Cheese Special Awards
• Meyer Cheese – Woolworths Sustainability Award
• Barry's Bay Traditional Cheese, Parmesan – Sabato Chefs’ Choice
• Jar vis Whyte, Meyer Cheese – Innovative Packaging Aspiring Cheesemaker
• St Peter’s College, Baby Blue – Curds & Whey Amateur Cheesemaker
European Hygienic Engineering & Design Group
David Lowry, FNZIFST, Chairperson, EHEDG New Zealand
Global EHEDG activity in 2025
It has been a busy start of the year for EHEDG globally, with EHEDG either hosting or participating in large international meetings.
• The GFSI Annual Conference’ in Dublin, Ireland
• The ‘Fouling and Cleaning in Food Processing 2025 Conference’ in Dresden, Germany
• The ‘EHEDG Pan Am Congress 2025’ in Mexico City, Mexico EHEDG training course success in New Zealand
In New Zealand it was great to run the EHEDG Advanced Hygienic Design training course at the Jet Park Auckland Airport Conference Centre from 24 – 27 March. The course was fully registered and attracted a broad cross-section of the New Zealand food industry. There were 21 candidates from the manufacturing sector, three from equipment suppliers, and the dairy industry was well represented with eight attendees.
Several companies sent team members from both engineering and quality assurance (QA) functions. This created an ideal mix to mutually benefit from shared learnings of each other’s disciplines for hygienic design risk management and implementation.
What the EHEGD training covers
The flagship EHEDG training course provides knowledge and insight into the hygienic design of equipment and hygienic engineering aspects primarily for the food industry. It highlights the importance and impact of hygienic design on food safety outcomes, process efficiencies and sustainability. The three-and-a-half-day course is given from a very practical viewpoint. The theoretical fundamentals of the different subjects are given in a short and concise way, continuously relating these to practice by means of examples on video, pictures or samples. A key part of the course is hands-on practical work, participants put into practice some of the investigative and risk assessment tools covered in the theory modules. For this reason, the courses are limited to 24 participants.
Upcoming New Zealand course – register your interest
Companies who could not attend this recent course have expressed strong interest and EHEGD New Zealand intends to run another course in late October, early November - subject to expressions of interest and venue and date selections. To assist us in setting up this course, please visit the New Zealand Regional page on the EHEDG website - https://www. ehedg.org/new-zealand and complete the attached form.
EHEDG at NZIFST 2025 conference
EHEDG will have a booth at the NZIFST Conference in late-June for more promotion. Please visit us.
Explore the EHEDG Guidelines and working groups
Two new Guidelines have just been released:
• Guideline #48 – Elastomeric Seals (update)
• Guideline #65 – Sampling Systems for Representative Liquid Sampling (new)
The sampling system guideline is a welcome addition to the EHEDG portfolio for this very important aspect of quality management in the food industry. Confidence in microbiological results from samples is contingent on the asepsis of the sampling equipment, technique and sample handling. Each of these areas is covered comprehensively from a hygienic design perspective in this new Guideline.
To view the scope and potential relevance of the Guidelines to your business, visit the EHEDG website - https://www.ehedg.org and open the banner – ‘Guidelines & Working Groups’. Clicking on the Working Groups link will open latest news and webinars from the chairperson of the respective groups along with the links to the Guidelines that have been produced by the Working Group and any updates. Clicking on the ‘Guideline Catalogue’ link opens the full list of Guidelines available to purchase (for non-EHEDG members) or download free for EHEDG members.
EHEDG membership benefits
To take advantage of the benefits of membership, visit the ‘Membership & Regional Sections’ on the EHEDG website which provide details for membership, in addition to a link to all member company websites that embrace and practice EHEDG hygienic design principles.
For further information on EHEDG membership and New Zealand Regional Section activities please contact me, David Lowry –Chairperson EHEDG New Zealand on info@ehedg.co.nz
■
The 2024 update of the New Zealand Food Composition Database
Expanded data, new foods, and evolving relevance for New Zealand’s food industry.
In today’s data-driven food landscape, the New Zealand Food Composition Database (NZFCD) remains a cornerstone resource for the nation’s food industry, as well as a diversity of other users.
Jointly owned by Plant & Food Research and the New Zealand Ministry of Health, this comprehensive resource provides high-quality nutrient data for individual ingredients, raw foods, and foods commonly consumed in Aotearoa New Zealand. For food industry professionals, the NZFCD is a dynamic tool that continues to support research, product development, labelling, and public health initiatives.
Why food composition databases matter
Around the world, food composition databases play a critical role in ensuring the accuracy of nutritional labelling, guiding dietary recommendations, and supporting scientific research. Many countries, including Australia, the USA, Canada, and the UK, maintain national food composition databases. The NZFCD is widely regarded as one of the most up-to-date and rigorously analysed datasets available, tailored specifically for New Zealand’s unique food supply and consumption patterns. The majority of NZFCD foods have been independently analysed in accredited laboratories throughout New Zealand and Australia, providing a high level of confidence and regional specificity.
A resource for industry and science
Over the past year, the NZFCD website (foodcomposition.co.nz) has recorded ~35,000 visits and ~107,000 searches, demonstrating its widespread use. For food industry professionals, the database offers invaluable data for new product development, formulation analysis, dietary modelling, and regulatory compliance.
Lauren Sheridan, Editor, Food New Zealand, in collaboration with Dr Carolyn Lister, Plant & Food Research
“The result is a database that now holds nutrient data for 2,857 foods.”
The 2024 update: what’s new
The 2024 release of the NZFCD represents a significant step forward. Published in August 2024, the update includes:
• 74 new components, including galactose and total dietary fibre (using AOAC 2017.16 liquid chromatography method), now part of the Standard FOODfiles™ dataset. Most additional components relate to an expanded range of individual fatty acids.
• The total number of components in the database is now 434. There are 90 core components – 87 in the Standard version of FOODfiles™, plus three derived measures (Common Standard Measure, Density and Edible Portion).
• 191 new or replacement Food Records have been added, covering a broad range of traditional and modern foods. Notable new entries include: rēwena (Māori bread), natto, paneer, canned fruits, lactosefree and high-protein yoghurts, dairy-free cheeses, lentils, black beans, baby corn, jackfruit, and fresh pasta.
• 165 existing Food Records have been updated to reflect current data.
• 97 outdated Food Records were archived.
The result is a database that now holds nutrient data for 2,857 foods, providing an unparalleled snapshot of the foods New Zealanders consume today.
Keeping
the database current and credible
The NZFCD is maintained by a dedicated team at Plant & Food Research, who manage sampling, laboratory testing, data analysis, and quality assurance. Their commitment ensures the information remains credible and highly relevant for users across all sectors, with updates released approximately every two years.
“We put a lot of care and expertise into each update of the NZFCD,” says Dr Carolyn Lister, Principal Scientist & Science Team Leader - Food & Health Information at Plant & Food Research.
“It’s about making sure the data reflects what people in New Zealand are actually eating and giving the food industry, health sector dietitians and researchers reliable information, as well as having the ability to analyse New Zealand diets as part of national nutrition surveys. Maintaining the database is a collaborative effort and we’re proud to contribute to a resource that underpins evidence-based decisions across the sector.”
How NZFCD compares internationally
Similar to Australia’s Food Composition Database or the U.S. Department of Agriculture's FoodData Central, NZFCD provides a national benchmark for food composition. Its responsiveness to emerging foods, including those of cultural significance such as rēwena, and its focus on New Zealand-relevant data make it a particularly valuable resource.
How the NZFCD supports the food industry
For food industry professionals, the NZFCD is a vital asset. It supports:
• Product formulation and reformulation to meet nutritional targets
• Nutrient profiling for regulatory and health claims
• Research into dietary trends and food innovation
• Compliance with domestic and international labelling standards
In our fast-moving food landscape, the NZFCD remains a trusted reference point, bringing clarity and confidence at a time when nutritional misinformation is increasingly common.
For more information, and to explore the latest data, visit www.foodcomposition.co.nz or contact the team at foodcomp@plantandfood.co.nz ■
New Zealand extra virgin olive oil stands out in recent market surveillance
Dr Kirill Lagutin, Dr Andrew Lewis, Thomas Austin, Biotechnologies Group, Callaghan Innovation
Background
Olive oil is one of the oldest and most valued edible oils globally. It is one of the cornerstones of the Mediterranean diet and associated with a wide range of health benefits from lowering risks of various cancers and cardiovascular diseases, to stimulating immune response and improving the gut microbiota [1]. Extra virgin olive oil (EVOO) represents the highest quality grade of olive oil, prized for its distinctive flavour profile and high level of beneficial compounds. The International Olive Council (IOC) defines extra virgin olive oil as ‘oil obtained from the fruit of the olive tree solely by mechanical or physical means under conditions that do not lead to alteration of the oil.’
EVOO's premium price makes it a prime target for fraud through dilution with cheaper oils or complete substitution. Recent economic pressures have intensified this problem as consumers seek affordable options while producers face mounting costs. This fraud remains widespread—in November 2024, Dcoop, the world's largest olive oil producer, confirmed the prevalent practice of selling lowerquality blends as premium EVOO, while similar deception has been documented in New Zealand with imported oils falsely marketed as local products [2,3]. New Zealand currently has no mandatory standard for imported EVOO. This regulatory gap leaves New Zealand consumers potentially exposed to lower quality oils than they expect when purchasing products labelled as EVOO.
New Zealand produces olive oil known for its lively, complex flavours and high quality [4]. As a nation, we consume approximately 4 million litres of olive oil annually, with imported oils accounting for 90% of this. Most of the olive oil sold directly to consumers through retail outlets is extra virgin, with Australia, Spain, Tunisia, Italy, and Greece being the primary exporters to the New Zealand market.
How we approached testing
In this work we have assessed and compared the quality of selected New Zealand extra virgin olive oils with imported EVOOs using the most advanced analytical method, NMR Olive Oil-Profiling™, a unique Nuclear Magnetic Resonance (NMR) spectroscopy analytical platform to simultaneously measure 20 quantitative parameters, assess compliance with EVOO quality criteria and apply advanced statistical analysis to verify oil authenticity where possible. To our knowledge, this is the first reported use of NMR Olive Oil Profiling in New Zealand or Australia.
We purchased and tested 31 EVOOs, including 12 from New Zealand, four from Australia, and 15 from Europe. The samples cover most of the popular retail brands found in supermarkets. Due to the limitations of this format, we have selected several key parameters for comparison, including four quality parameters and a few compositional parameters. The quality parameters include free acidity (AV), peroxide values (PV),
Figure 1. Box plots of the quality parameters measured. Orange line shows limit established by IOC for EVOO. Dashed orange line shows limits established by Olives New Zealand for NZ EVOO.
Figure 1. Box plots of the quality parameters measured. Orange line shows limit established by IOC for EVOO. Dashed orange line shows limits established by Olives New Zealand for NZ EVOO.
Figure 2. Box plots of the sterols, wax, polyphenols content, and results of MUFA content. Horizontal lines at the bar chart (right) show mean value for MUFA content for each category.
Figure 2. Box plots of the sterols, wax, polyphenols content, and results of MUFA content. Horizontal lines at the bar chart (right) show mean value for MUFA content for each category.
spectrophotometric indices (K270, K232)*, and indicate overall oil quality and oxidative damage to the oil. The compositional parameters include polyphenols, wax, sterols, and monounsaturated fatty acids (MUFA). Polyphenols and MUFA, mainly oleic acid in olive oil, have been linked to a wide range of health benefits associated with olive oil consumption.
What the results show
Most tested EVOO met International Olive Council (IOC) standards for the tested quality parameters (Figure 1). European oils showed the greatest variability, with some quality parameters nearly reaching the IOC upper limits, and one exceeding the K270 threshold. In contrast, New Zealand EVOO consistently exhibited lower values across the board, indicative of very fresh, minimally oxidised oil. Australian oils were very similar to New Zealand in this aspect. The observed differences between imported and local EVOO align with the prior studies [5,6]. These differences likely arise from two factors. First, the lack of the official requirements for the imported EVOO in New Zealand can incentivise some suppliers to import cheaper, lower quality oil to New Zealand. Second, extended storage during long international transit induces natural oxidative degradation, raising their PV and K-values by the time of arrival into New Zealand.
European and New Zealand EVOO also diverge markedly in selected compositional parameters (Figure 2). Interestingly, New Zealand EVOO had the lowest levels of sterols and wax, which could be related to the cultivars or growing conditions. Higher wax levels could indicate the addition of lower grade oils. Comparison of polyphenol content and fatty acid composition also showed significant differences. Polyphenol concentrations in European samples averaged 274 mg/kg, whereas New Zealand oils averaged 372 mg/kg. But the greatest surprise was the consistent, and significantly higher level of MUFA in New Zealand EVOO compared to imported oils. Lower levels of polyphenols in European oil could be related to oxidative degradation during storage; phenolics exhibit their antioxidative properties by protecting oil from oxidation at the expense of their own degradation. It has been reported that as oxidative stress builds up, polyphenols concentration decreases during storage [7]. Considering that European EVOOs have been shown to have higher levels of oxidative damage, it is not surprising to see a lower concentration of polyphenols.
Conclusion
While the majority of oils we tested met IOC standards for EVOO, there were significant and consistent differences in quality and composition between New Zealand and imported EVOO. New Zealand EVOO
combines the high quality of a fresh, carefully handled product with the highest polyphenols and oleic acid content – offering a uniquely potent blend of stability and bioactivity. This makes it an especially attractive, locally made choice for both culinary and nutraceutical use.
Explore this topic further
Want to learn more? Co-author Kirill Lagutin, Principal Research Scientist in the Biotechnologies Group at Callaghan Innovation, will be presenting the results at the upcoming NZIFST conference. It's a great opportunity to join the conversation and ask your questions in person. For more information or direct enquiries, contact Kirill at kirill.lagutin@callaghaninnovation.govt.nz ■
*AV is measured in % oleic acid; indicates the extent to which triglycerides have broken down. PV is measured in mEq O2/kg; indicates the level of primary oxidation products. K270 and K232 are measured as absorption of UV light at 270 and 232 nm, respectively; indicate levels of oxidation.
References:
1. Jimenez-Lopez, C., Carpena, M., Lourenço-Lopes, C., GallardoGomez, M., Lorenzo, J.M., Barba, F.J., Prieto, M.A. and SimalGandara, J., 2020. Bioactive compounds and quality of extra virgin olive oil. Foods, 9 (8), p.1014.
2. https://elpais.com/economia/2024-11-27/la-mayor-productoramundial-de-aceite-denuncia-un-fraude-en-los-refinados-que-sevenden-en-espana-como-de-oliva.html (accessed on 20 May 2025)
3. https://www.stuff.co.nz/life-style/food-drink/127732678/somenew-zealand-olive-oils-may-not-be-as-local-as-you-think (accessed on 20 May 2025).
4. Ravetti, L. and Edwards, M., 2014. Olive oils from Australia and New Zealand. Olive Oil Sensory Science, pp.313-336.
5. Mailer, R.J., Conlan, D. and Ayton, J., 2002. Comparison and evaluation of the quality of thirty-eight commercial Australian and New Zealand olive oils. Advances in horticultural science [rivista dell'ortofloroftutticoltura italiana]. 16 (N. 3-4), 2002, pp.1000-1008.
6. Saunders, D.A., 2014. The quality of New Zealand-produced olive oil compared with imported product. New Zealand Institute of Chemistry, p.64.
7. Mousavi, S., Mariotti, R., Stanzione, V., Pandolfi, S., Mastio, V., Baldoni, L. and Cultrera, N.G., 2021. Evolution of extra virgin olive oil quality under different storage conditions. Foods, 10 (8), p.1945.
NZIFST Annual Conference: 24 - 26 June 2025
Conference registration is now open on the sparkly new NZIFST website at www.nzifst.org.nz/conference-2025.
If you haven’t yet decided to attend the 60th anniversary celebrations at the 2025 NZIFST Annual Conference, now’s the time!
Click on the conference banner or head to the website to explore the full programme, social events, plenary speakers, sponsors, exhibitors, and more.
The website is being updated with new information all the time. Don’t miss out!
New NZIFST membership database
NZIFST has moved to a new database provider. The new database system offers some great new features:
Quick and easy payment options – if you pay by credit card, your invoice shows as paid (almost) straight away.
All your membership and event invoices are stored as a pdf in your profile.
You can update your own details into the profile.
Your invoices can be sent directly to your accounts department for payment– contact the Executive Manager to help set this up for you.
A sparkly new website interface, including a new Food New Zealand page.
Exciting new features for Branch Committees to use.
If you have any questions or thoughts about the new system, please email the Executive Manager.
New members
NZIFST welcomes the following new members and student members.
Lincoln University: Anamica Anamica, Fathima Sulthana Kamal, Linu Sahadev.
Massey University: Jiayi Che, Christina Hamit, Tharangini Kumaresan, Jun Han Lim, Dilushi Sureka Ruwankumari Polegodage, Hansani
Senarath Pathirana, Summer Wright, Sinong Wu.
University of Auckland: Shailja Data, Mengwen Duan, Wenbo Miao, Nicol Naraysha, Cangping Zhang.
Professional development programmes
Networking at regular branch meetings, seminars and the Annual Conference and
Information through ‘Food New Zealand’, ‘Nibbles’ and our website
Recognition through awards, scholarships and travel grants
https://nzifst.org.nz/join-us
Branch news
Updates from around Aotearoa New Zealand
Catch up on the latest happenings from our national branches — from recent events and speaker sessions to prizegivings and member gatherings, this section showcases the vibrant activity and community spirit across our network.
Diners selecting from the array of main courses, see winning dish bottom right
Otago-Southland
A delicious celebration of diversity and success
The Annual International Dinner and student prizegiving hosted by the University of Otago and Otago-Southland (OS) branch of the NZIFST took place in late March. We were delighted to see a continued increase in attendance following the pandemic disruption, and it is once again shaping up to be the highlight of the event calendar for the OS branch.
A signature event returns with flavour and flair
The International Dinner, essentially a large-scale potluck, was started by Professor Phil Bremer and Dr Miang Lim sometime between 1998 and 2000. It is thought to have been inspired by a similar event at UC Davis from Dr Lim’s student days. Having only experienced a mere three post-COVID iterations ourselves, the organisers were grateful to have NZIFST committee and long-standing Food Science Department
members fill us in on the entertaining early years; one-hundred students and their families in attendance (‘strongly encouraged’ by Dr Lim), decorations sourced from campus gardens, llama cakes, Christmas hams, fermentation experiments, and then president of the student FOSC club, Associate Professor Graham Eyres, popping into Emerson’s Brewery for a couple of riggers to be on-sold by the glass.
From llama cakes to lentils: a food-filled evening
The to-do lists grew, then shrunk, and finally a fresh autumnal evening saw volunteers from the Food and Agriculture Students Association arrange the cavernous university main common room into a cosy dining area. Towers of crockery and cutlery were wheeled over from the food grade laboratory, and the diners arrived, juggling covered platters of main courses or desserts. Riggers of Ōtepoti’s finest pilsner were struck off the shopping list several years ago, eclipsed by: piles of crispy, spiced lentil vada, aubergine curry with fresh pol sambol, kaya toast with coconut jam, a creamy, wobbly flan, and a myriad of dumplings - a mere taste of the diverse countries represented by our student cohort. Following a welcome and karakia from Professor Miranda Mirosa (Head of Department), the crowd of diners lined up, curating their meals from the vast array of dishes, before sitting down for a relaxed dinner and conversation. The heated competition for the inaugural Best Main and Best Dessert awards promised to be interesting, as Professor Phil Bremer, a multiple winner of Best Dessert was not attending. Amidst allegations of date-rigging by the committee, Professor Bremer was happy to discuss his tactical approach: the easier it is for people to sample the dessert, the more votes will be received, thus, sensory sample pottles filled with chocolate mousse or lemon posset make excellent individual portions and always score highly.
Getting started on the desserts, with the winning dish already proving popular
Congratulations to Sakuni De Silva and Kawindhya Patabendige for their exceptional Sri Lankan egg koththu and chicken curry, and Giselle Tanza for her Indonesian pisang coklat, delicately crisp fried banana and chocolate parcels. As every last dish was scraped clean (no food waste allowed) the student prizegiving began to acknowledge the best and brightest undergraduate students and future leaders for the food industry. Congratulations to all the winners!
Recognising tomorrow’s food industry leaders
• NZIFST Prize in Food Science 2024 – Milly Sceats
Awarded to the top 2nd year student majoring in Food Science
Awarded to the top school leaver applicant commencing a major in Food Science
• Ina and L eslie Black Prize in Food Science 2024 - Stephanie Schweizer
Awarded to the top student in FOSC111 Food in a Changing World.
• Annie Aitken Memorial Prize 2024 – Max Nally and Marco Davis
Highest attainment in Honours (400) level in all Home Science/ Consumer Applied Science disciplines
• AGRI101 Agricultural Innovation Prize 2024 – Kate Perkins
Awarded to the top student in AGRI101 Agricultural Innovation
Looking ahead to the 28th year
Planning is already underway for the 2026 iteration, believed to be in its 28th year, including ideas for a kid’s zone, organising committee cook-up, and possibly involving a lamb from Dr O’Connor’s farm. The International Dinner is a true celebration of the multicultural department and industry we are lucky to be part of. Please save the date! Brigitte Legg
Winners of the International Dinner (l to r), Kawindhya Patabendige and Sakuni De Silva - Best Main; Giselle Tanza and Van Nguyen - Best Dessert
Food Science prize winners with branch chair, Associate Professor Graham Eyres, (l to r) Lucian Petherick, Max Nally, Stephanie Schweizer, Elizabeth Li, Milly Sceats
Canterbury-Westland
Student evening 26 March 2025
The theme of the first Canterbury-Westland Branch Student Evening for 2025 was ‘Careers in Food Science and Networking’. We had a very good turnout at our Lincoln University venue and a packed evening with various speakers, networking and nibbles.
Hannah Lee, Branch Treasurer, opened proceedings and introduced our two guest speakers who shared an overview of their career paths and current research:
• Dr Keegan Burrow, Lincoln University academic, shared insights into the hot topic of Understanding Novel Foods.
• Dr Alastair Ross, Senior Scientist from AgResearch, gave us a taste of his work on Metabolomics – part of understanding systems-level impacts on food.
Branch committee members then introduced themselves with brief backgrounds and what they have gained from being part of NZIFST. The key branch speakers were:
• Rex Johnstone (Branch Chair) - summarised NZIFST workings and the benefits of being a member.
• Stephanie Trower - covered her journey from studying at Lincoln University, where she completed both a BSc Food Science and MSc Food Innovation, to her current role as Product Development Manager at Original Foods.
A recurring message from all on career development, was the part that networking can play along with the valuable skills and knowledge acquired along the way from a variety of junior roles in the food industry. Many thanks to all our speakers and to the event organisers – Hannah Lee, with assistance from Student Representatives Alice Zhu and Katie Brown.
Margot Richards
Waikato
In the pipeline
We’re excited to announce our next FED Talk, titled “Lessons a Lifetime of Microbiological Troubleshooting has Taught Me” by David Lowry, which will take place on 22 July. With decades of experience behind him, David will share practical insights, realworld examples, and the hard-earned wisdom that only comes from a career spent navigating the unpredictable world of microbiology. Don’t miss this opportunity to learn from one of the field’s most seasoned troubleshooters!
Auckland
Introduction to NZIFST for students
In March, the Auckland branch hosted an online session for students from The University of Auckland (UOA) and Auckland University of Technology (AUT) introducing them to NZIFST.
It was a chance to tell students about all the benefits of joining NZIFST as a student member, including the networking opportunities and the annual careers evening which are both drawcards for our student members.
With several exciting events scheduled over the next couple of months, it is the perfect time to join NZIFST. We are looking forward to seeing a few more new student faces at the upcoming events.
Ella Zwagerman
Dr Hannah Lee at the NZIFST Canterbury-Westland Branch Student Evening at Lincoln University
Marcus Loi
Central
May social gatherings
Branch meetings can have many purposes. Sometimes all that’s needed is an excuse to get together to swap stories and socialise, so during May we made social encounters our primary objective. With our members clustering around two metropolitan hubs in Wellington and Palmerston North, a single gathering point is challenging, so our committee resolved that by organising one at each hub!
Beer, cheese and fermentation in Palmerston North
In Palmerston North, there is always strong interest in investigating practical fermentation technologies so a casual get-together with a beer and cheese matching was scheduled at our downtown gastro-brewery, Brew Union, on a Saturday afternoon in early May. A group of about 16 Palmerston North-based members assembled to enjoy the casual meeting. Beers were all sourced from the venue’s on-site microbrewery and cheeses were supplied by Branch Chairman and cheese guru Craig Honore who used his Fonterra Research Centre links to source some cheeses not generally commercially available, to set alongside a few selected New Zealand retail cheeses. We were hosted by Brew Union’s founder and co-owner Murray Cleghorn, who had selected six beers from their 21 taps for pairing with our cheese selections. Beers ranged from the light citrusy crispness of a pilsener, to the chewy maltiness of the house stout. Craig had selected a just-ripe commercial camembert, an aged gouda, and two variations on a blue theme to sample alongside his three non-commercial selections, which each showed degrees of an
alluring Swiss-like sweetness. Needless to say, there was no consensus on the perfect beer-cheese match, but comparing opinions certainly led to some animated discussions and persuasive arguments. My personal favourite was a pairing of the pilsener with camembert, with the clean, crisp character of each accentuating that same attribute of its mate. Like any perfect food pairing, to this taster the combination was greater than the sum of its parts. However, some fellow members slyly suggested that since this was the first beer tasted, perhaps my discrimination diminished as the afternoon passed. Heresy!
Breakfast catch-up in Wellington
A week or so later, on Tuesday 14 May, 200km away in Wellington, local branch members met for an informal breakfast at a popular downtown cafe. The breakfast was a great success, with 15 people attending before heading off to work. Those present greatly enjoyed catching up with each other and meeting new members. Such was the success that the event will be repeated later in the year, as these informal breakfasts provide one of the most popular attractions for new and long-standing members alike.
Our next meeting is the Branch AGM on 22 May, during which Dr John Higgins and Dr Steve Kirk will provide a presentation on their experiences developing medical devices from collagen, a high-value byproduct of the meat industry.
Wellington members share breakfast at the Wellington May social gathering before heading to another day at the office
Brew Union owner and head brewer Murray Cleghorn (front left), shares his insights on what makes a good beer with a group of Central Branch members at the May beer-cheese matching afternoon
Allan Main FNZIFST, with Clare Chandler
Palmerston North Conference + Function Centre
Papaioea Palmerston North
wendy@nzifst.org.nz
HANDBOOK
NZIFST PRESIDENT
Esraa El Shall
esraa.elshall@fonterra.com
NZIFST VICE-PRESIDENT
Bob Olayo
NZIFST EXECUTIVE MANAGER
Wendy Bayliss
PO Box 44322
Pt Chevalier
Auckland 1022
New Zealand
Phone: 022 549 8483
Email: wendy@nzifst.org.nz
Website: www.nzifst.org.nz
DESIGN & LAYOUT
CONFERENCE COMMITTEE
Don Otter
Amit Taneja, Fonterra
Anne Scott,
Aswathi Soni, MPI NZFS
Barry Wong, EIT
Craig Honore, Fonterra
Esraa El Shall, Fonterra
Hamish Conway, Goodman Fielder Ltd
Marlon dos Reis, AgResearch
Neala Hart, Fonterra
Richard Archer, Massey University
Thao Le, AUT
Michal Dunn, Massey University, Conference Speaker Coordinator
Wendy Bayliss, NZIFST Executive Manager
Welcome, nau mai, haere mai
Don Otter, Conference Committee
Welcome to the 2025 Annual NZIFST Conference: Embracing Tradition. Transforming the Future, in Papaioea, Palmerston North.
60 years of NZIFST is a milestone well worth celebrating and it is my pleasure to be able to bring you a conference where we have endeavoured to show off our past, while also nurturing our future successes.
We have structured our conference to tell the story of food science and technology in Aotearoa and the continual advancement and commitment to excellence we at the NZIFST aspire to.
While we are acknowledging all our different food industries, we are also continuing our very favourably received theme of sharing career stories. These are opportunities for inspiration, reflection, and celebration especially for our younger food professionals. What I also look forward to, and get so much inspiration and reassurance from, are our 3-minute student presentations and the student poster session. It’s brilliant that the future of our food science and technology industries are in such capable hands.
When thinking about transforming the future of food, the influence of both GM and AI cannot be underestimated. So too, must we address possible trade headwinds over the next few years, as much as we can.
Whilst at the conference, I encourage you all to reach out to both your ‘old’ colleagues, and to make ‘new’ colleagues – share problems and solutions, failures and successes, and our mutual love of all things food. I’m sure you will be pleasantly surprised as to how much passion we all have, to care for others in the food industry and to the general public that benefit from our endeavours. Lastly, I would challenge you all to pass on your wisdom and experiences to the next generation attending the conference – not just through talking, but also via the current NZIFST social media initiatives!
Please enjoy a great, future-focussed conference that also celebrates our past successes.
Don Otter CONFERENCE COMMITTEE
Plenary speakers
The committee is please to announce the following speakers have confirmed that they will present plenary papers at the conference referencing the conference theme of Embracing Tradition, Transforming the Future.
Mavis Mullins MNZM (Rangitāne, Te Atihaunui-a-Paparangi, Ngāti Ranginui)
CHAIR, NGA WHNUA RAHUI
Mavis Mullins MNZM is a recognised leader in Aotearoa New Zealand’s primary industry. She has chaired a number of large Māori land-based incorporations and sits on the board of Moana New Zealand, New Zealand’s largest Māori owned fishing company.
With a passion for food, fibre, whenua and whānau, all her energy is directed towards her mission to sustain and protect taonga Māori. Mavis is also a passionate advocate for innovation in matters of community, agribusiness and protection for Papatūānuku.
Her contribution to New Zealand business has seen her recognised with many honours and awards, including Member of the New Zealand Order of Merit in 2002 for services to the wool industry. Induction into the New Zealand Business Hall of Fame and the same year awarded Outstanding Māori Business Leader of the Year from the University of Auckland.
Richard Archer
EMERITUS PROFESSOR, MASSEY UNIVERSITY
After four years in deer by-product processing industry then 19 years in the dairy processing industry Richard Archer returned to Massey University in 2004 to head Engineering, and then the Institute of Food, Nutrition and Human Health.
Richard Archer was Chief Technologist of the large MBIE-funded FIET programme on food process engineering and now leads a number of projects and programmes, mostly for food industry companies in New Zealand and overseas. Richard was President of NZIFST from 2019 – 2021.
Kevin Marshall CNZM
INDUSTRY EXPERT, RETIRED
Kevin Marshall CNZM PhD, Fellow NZIFST is a retired biotechnologist. Formerly Group Director R&D, NZ Dairy Board; Chief Executive, NZ Dairy Research Institute; and Managing Director Vialactia Biosciences. Kevin's Board directorships include Riddet Institute (chair); NZ Food Safety Science and Research Centre (chair); Food Industries Enabling Technologies (chair); Industry Advisory Committee HVN NSC (chair); Bioprocessing Alliance; Seafood Innovations; Foundation for Arable Research; Primary Growth Partnership; Plant Biosecurity CRC; Plant and Food Research; IDF Coordination Committee (president); Codex Milk Committee (vicepresident).
Kevin was awarded the Massey University Medal for his contribution to technology and the university, and the NZIFST JC Andrews Award and the Distinguished Service Award. Kevin is one of the authors of Whey to Go and A Call to Arms
Rob Archibald
INDUSTRY EXPERT, RETIRED
Rob’s career has focussed on adding value to low value meat cuts and animal byproducts. He initially headed up the Processed Meats Section of the Meat Industry Research Institute of NZ before becoming Manager for Research & Development, ANZCO Food, CEO, Meatvision, and General Manager, Taranaki Bio Extracts. During this time his goals were to develop new businesses, new products, new processes, and new equipment within the NZ meat industry. He successfully led teams that developed jerky products, pre-cooked patties, a DEXA scanner to determine the fat content of meat, bone products as ingredients for pharma capsules, bone broths, and high value meat meals for petfood.
Julian Heyes
EMERITUS PROFESSOR, MASSEY UNIVERSITY
Professor Julian Heyes, a distinguished academic, earned his Doctor of Philosophy from Oxford University. His specialised area of expertise lies in postharvest science.
Having authored 67 journal articles, seven book chapters and 54 reviewed conference publications, Professor Heyes’ work has garnered significant recognition with 1930 citations to date. He has been chief or co-supervisor for 28 completed PhD students who are now working in the New Zealand fresh product sector or at overseas universities.
Professor Heyes has been honoured with a Fellowship from the New Zealand Institute of Agricultural and Horticultural Sciences since 2009. He held an Honorary Fellowship at Plant and Food Research from 2012 to 2018. His commitment to the field is further evidenced by his life membership of the New Zealand Society of Plant Biologists, a recognition dating back to the year 2000.
Professor Heyes extends his expertise globally as an Adjunct Professor at the University of Mataram, Indonesia. He is continuing to review science programmes for industry and governments, to serve on the organising committees of upcoming conferences and to support Massey’s international networks. He plays a pivotal role in ensuring the continuity of strength and expertise in the horticultural sector of New Zealand.
Volker Kuntzsch
CEO, CAWTHRON INSTITUTE
After spending his youth in Namibia and studying in South Africa (he holds a Master of Science in Zoology from the University of Stellenbosch), Volker worked in seafood related businesses spanning fishing companies and FMCG for more than 30 years. He worked in South Africa, Namibia, Germany, the UK, USA and Japan before joining Sanford in New Zealand as CEO in 2013.
Volker is currently the CE of New Zealand's largest independent science organisation, the Cawthron Institute. The 100+ year-old science institute is a key player in building sustainable primary industry in New Zealand.
Kalmia Kniel
PROFESSOR – ANIMAL & FOOD SCIENCES, UNIVERSITY OF DELWARE
Prof. Kneil specialises in microbial food safety, including the safety of fruits and vegetables, food science and food processing. She is a Past-President of the International Association for Food Protection (IAFP), the world's premier food safety organization.
A distinguished microbiologist and virologist, Kalmia examines microorganisms that may be food- or waterborne and methods of inactivating them.
She works on understanding transmission, survival and risks associated with norovirus, hepatitis A virus, emerging enteric viruses, Salmonella, pathogenic E. coli and protozoa like Cyclospora and Cryptosporidium.
Kalmia has spent two years working for the USDA Agricultural Research Service, studying parasites, food safety and addressing possible vaccine issues.
NZIFST acknowledges the NZFSSRC and IAFP for helping to bring Professor Kniel to the NZIFST Conference.
Susan Tosh
ASSOCIATE PROFESSOR, UNIVERSITY OF OTTAWA
Dr Tosh, who retired from her role as an Associate Professor in the School of Nutrition Sciences last year, is an expert on the nutritional and physiological effects of dietary fibres, particularly beta-glucans. Beta-glucans are soluble fibres present in cell walls and found naturally in a variety of food sources. Her research has explored the functional properties of beta-glucan from oats and barley, emphasising their impacts on glycaemic responses, cholesterol levels, and gut health. Dr Tosh’s work has contributed to understanding how dietary fibres can be optimised for functional food development and chronic disease prevention.
Dr Tosh is the 2025 Harraways 1867 Visiting Professor. Dunedin’s Harraway and Sons Ltd made the annual visit by an eminent scholar possible for five years as part its 150th anniversary of starting operations with a steampowered flourmill.
Stuart Horne
DIVISIONAL MANAGER OF THE ECONOMIC DIVISION, MINISTRY OF FOREIGN AFFAIRS AND TRADE
Stuart Horne is the Manager of the Economic Division at the Ministry of Foreign Affairs and Trade. Having previously worked as a corporate lawyer, Stuart joined the Ministry in 1999. He worked in the Ministry's Legal and Trade Negotiations teams, followed by a posting in Brussels. Stuart served as New Zealand's Special Coordinator to the Small Island Developing States Conference in 2014, following a posting as Deputy High Commissioner in Samoa. Prior to leading the Economic Division, Stuart also managed MFAT's Middle East and Africa Division. Stuart is married with two children and has a BA/LLB (Hons) from the University of Auckland.
Steve Taylor
GM - R&D TECHNOLOGY CAPABILITY, FONTERRA
Steve Taylor has worked in Fonterra’s R&D centre for 32 years, mainly in protein ingredient development and applications for nutritional benefit. Initially as a researcher, then project management, followed by leading teams of scientists. He has had a deep involvement in everything from fundamental research, technology development, new ingredient development, customer partnerships, and R&D business strategy. His current role focusses on how Fonterra R&D can be done differently, including exploiting developments in generative AI, Machine Learning, and data analytics.
Steve grew up on a dairy farm in Northland, trained in Biotechnology at Massey University, completed a PhD in Chemical Engineering at Cambridge University, and later completed an MBA at Massey University.
Ben Hunter
PRINCIPLE DATA AND AI SPECIALIST, MICROSOFT
Ben Hunter is a Data & AI Specialist at Microsoft, having worked with some of the world’s largest organisations across New Zealand, the United Kingdom, and the United States. With expertise in cloud technologies and artificial intelligence, Ben is passionate about helping organizations design and build impactful AI solutions in the cloud. His work focuses on enabling innovation through scalable architectures, human-centred design, and responsible AI practices.
Andrew Fletcher
PROGRAMME LEAD - SUSTAINABLE FOOD SYSTEMS, FONTERRA
Andrew is a Chemical Engineer with a PhD in process control and modelling. Andrew is an Honorary Fellow at the Riddet Institute. He is based at the Fonterra Research and Development Centre in Palmerston North and is involved in a range of research, management and strategy roles.
Elle Archer (Ngāti Tamaterā, Ngāti Raukawa, Ngāti Porou)
DIRECTOR, TE HAPORI MATIHIKO, AGRITECH NZ
Elle Archer (Ngāti Tamaterā, Ngāti Raukawa, Ngāti Porou) is a strategist, futurist, and systems thinker working across Indigenous innovation, digital equity/excellence, science, and governance. With a career spanning 29 years across geospatial science, economic development, education, emergency management, and digital transformation, she serves in national and international leadership roles shaping future-focused, values-led ecosystems. Elle is a board member across multiple organisations. Her work sits at the intersection of culture, code, and community - weaving together AI, tikanga Māori, research, and data governance to reimagine futures where technology enhances wellbeing, restores balance, and honours Indigenous knowledge systems. Elle brings bold vision, strategic insight, and deep aroha into spaces that demand transformation.
General information
VENUE AND PARKING
Located in the heart of Papaioea Palmerston North, minutes from The Square and The Plaza Shopping Centre, the Palmy Conference + Function Centre offers our delegates spacious conference and exhibition rooms across two levels. There is a lift just past the registration desk should you require it. The venue is adjacent to George Street, one of Papaioea Palmerston North’s main dining streets. The Conference Awards Dinner is being held at the Distinction Palmerston North Hotel on Cuba Street, at the other end of George Street. Parking permits will be available from the registration desk at the conference – these will give delegates free parking in many metered parks across the city.
REGISTRATION AND INFORMATION DESK
The registration desk is located on the ground floor adjacent to the Elwood Room/Exhibition Hall 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 the end of the sessions.
Registration contact – phone Wendy 022 549 8483
SPEAKER’S PREPARATION
If you are presenting at the conference you are requested to meet with the A/V technical support staff at least two hours prior to the presentation to load and check your material. Registration staff will direct you to the “Speaker’s Room”.
NAME BADGES
Sponsored by Hill Labs
Name badges must be worn at all times. Your name badge is your ‘entry ticket’ to the technical sessions of the conference and into the refreshment breaks.
DAILY REFRESHMENTS
Sponsored by Pacific Process NZ
All morning teas, lunches, afternoon teas and the evening social functions will be served in the Elwood Room/Exhibition Hall.
ANNUAL GENERAL MEETINGS
NZIFST AGM
Conference Room, First floor, Palmy Conference + Function Centre.
Part I: Wednesday 25 June, 13:15 – 14.00.
Part II: Wednesday 25 June, from 19:00 at the NZIFST Awards Dinner at the Distinction Palmerston North Hotel on Cuba Street.
STUDENT POSTER COMPETITIONS
Sponsored by the Riddet Institute
All posters are available for viewing in the Elwood Room/Exhibitor Hall at all times.
Authors are expected to be in attendance with their posters on Tuesday from 17:00 to ~19:00. Student Poster 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, Palmy Conference + Function Centre, 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 always remain visible and accessible.
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.
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
Distinction Palmerston North Hotel Ballroom, Cuba Street, Palmerston North
Wednesday 25 June, 19:30 - 22:30 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
• NZ Food Industry Lifetime Achievement Award
• The Ron Hooker Award for Substantial Service to the NZIFST
• New Institute Fellows
• Emerging Leader Award
• Student Poster Prizes
• 3 Minute Pitch Presentation Prizes, And Food Industry Awards including:
• MPI Award for a Significant Contribution to Food Safety. Come and recognise your fellow members.
One ticket included in the full (Delegate, Speaker and Student) registrations, additional tickets ($100).
WOMEN IN SCIENCE BREAKFAST
Sponsored by the Poultry Industry Association of New Zealand (PIANZ)
Tuesday 24 June, 07:15 – 08:45, Seminar Room
Associate Professor Siouxsie Wiles was a leading “go to” scientist during the Covid-19 pandemic. While the silent majority no doubt appreciated her clear explanations, an anonymous minority made her life hell on social media. It cost her dearly in more ways than one. What woman in her right mind would stick her neck out ever again. Hazard a guess that the male scientists and modellers who fronted media received nothing like the unrelenting vitriol Siouxsie and Rt Hon Jacinda Adern endured.
All to be discussed over breakfast in the Seminar Room, 7.15am. The Centre is grateful to Poultry Industry Association of NZ (PIANZ) for co-sponsoring this event.
NETWORKING SOCIAL
Tuesday 24 June, 17:00 – 19:00, Elwood Room/Exhibition Hall. You are invited to join us for light refreshments at the close of sessions on the first day. One ticket included in the full (Delegate, Speaker and Student) registrations or Tuesday Day Registration.
EARLY CAREER FOODIES FUNCTION
Tuesday 24 June, 19:00 – 21:00, Gallery Room, First Floor Network with your peers in this fun pub-quiz style event. This event is for under 30-year-old students and early career graduates. A light dinner will be served. (By invitation only).
BREW UNION DRINKS AND NIBBLES
Tuesday 24 June, 19:00 – 21:00, Brew Union Brewing Company, 41 Broadway Avenue Brew Union proudly serve their own award-winning craft beers, brewed on site, plus a selection of guest beers. Sip away and network while snacking on a selection of yummy dishes including wood-fired pizza, southern style cauliflower and Korean wings. Two drinks (which include, beer, wine and non-alcoholic beverages), are included with your registration for the event.
NZIFST FELLOWS LUNCH
Sponsored by NZIFST Thursday 26 June, 13:00 – 15:00, Wharerata, Massey University Campus
Fellows of the Institute are invited to join their peers for an afternoon of networking and nibbles at the beautiful Wharerata on the Massey Campus. A light lunch will be served. (By invitation only).
Awards
The following awards will be announced and presented at the NZIFST Awards Dinner on Wednesday 25 June.
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. This prestigious award honours senior Institute members who have made a substantial contribution to food science and technology and leadership in the food industry.
The J C Andrews Award winner will be announced, and they will give a public address after the AGM on Wednesday 25 June in the Conference Room, First Floor.
NZIFST LIFETIME ACHIEVEMENT AWARD
The Lifetime Achievement Award recognises long and exceptional services and/or contributions to the New Zealand Food Industry in a scientific, technical, teaching, marketing, or managerial role.
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 the following areas:
• Research and development leading to the creation of new knowledge, or,
• Technology transfer and education, and;
• Development of the food industry, including promotion of its ethical standards and public image, or,
• Development of the affairs of the Institute, its Branches or Divisions.
THE RON HOOKER SIGNIFICANT SERVICE TO THE NZIFST
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.
EMERGING LEADER AWARD
This award is to recognise a young technologist/scientist/engineer (aged 30 years or under) for their endeavour or achievement, and leadership potential in the food industry.
STUDENT POSTER PRIZES
Recognises the best posters submitted by student members of the Institute.
3 MINUTE PITCH COMPETITION PRIZES
Recognises the best elevator pitches presented by student members of Institute.
FOOD INDUSTRY AWARDS
MPI Award for a Significant Contribution to Food Safety. The Award recognises developments in a process or operation –either by an organisation, team or individual – to improve food safety across, or in a particular part of, the food chain. This could include developing or improving a food safety process or operation. It could be in one sector, or across a few sectors, and is not time specific.
Tuesday 24 June
07.15AM-08.45AM
07.30AM
09.00AM-09.30AM
09.30AM-10.30AM
10.30AM-11.00AM
11.00AM-12.30PM
12.30PM-01.30PM
01.30PM-03.00PM
03.00PM-03.30PM
03.30PM-05.00PM
NZFSSRC Women in Science Breakfast
07.00PM-09.00PM
Plenary A: The Roots of Our Heritage
Plenary A1: Mavis Mullins (Nga Whenua Rahui)
Plenary A2: Richard Archer (Massey University)
B1: The future: challenges and opportunities in food safety
B2: Supporting the health of New Zealanders Seminar Room
B3: Converting waste to taste
B4: Elements of innovation
Plenary C: Evolution of Food Systems
Plenary C1: Kevin Marshall (dairy industry expert)
Plenary C2: Rob Archibald (meat industry expert)
Plenary C3: Julian Heyes (horticulture industry expert)
Plenary C4: Volker Kuntzsch (seafood industry expert, Cawthron Institute)
D1: Food safety - emerging issues
D2: AgResearch
D3: From cow to now - dairy focus
D4: Exploring the blue economy The Gallery
Posters and Exhibitor Social
Early Career Foodies Function For Students and Graduates up to 2 years out of study. An opportunity to network with your peers.
Wednesday 25 June
07.30AM Registration opens Registration Desk
08.30AM-10.30AM Plenary E: Navigating Changes in Food Systems Conference Room
Plenary E1: IAFP Speaker - Kalmia Kniel (University of Delaware)
Plenary E2: Harraways Visiting Professor - Susan Tosh (University of Ottawa)
Plenary E3: Stuart Horne (Ministry of Foreign Affairs and Trade)
10.30AM-11.00AM Refreshments Elwood Room
11.00AM-12.30PM F1: Food safety - current issues Conference Room
F2: 3 minute pitch presentations Seminar Room
F3: Crossing borders Meeting Room
F4: New horizons in edible oils - part 1 The Gallery
12.30PM-01.15PM Refreshments Elwood Room
01.15PM-03.15PM AGM, JCA Address & Kim Hill Panel Conference Room
NZIFST AGM
JCA winners address
Kim Hill Panel - let the consumer beware; who is responsible for food safety? Panellists: Glen Neal, Phil Bremer, Jocelyn Eason, Siouxie Wiles.
03.15PM-03.45PM Refreshments
03.45PM-05.15PM H1: For the discerning palate Conference Room
H2: The outer layer Seminar Room
H3: Process engineering - to infinity and beyond Meeting Room
H4: New horizons in edible oils - part 2 The Gallery
06.30PM
Thursday 26 June
08.00AM Registration opens Registration Desk
09.00AM-10.30AM I1: My career - how I won... Conference Room
I2: AI - the new frontier Seminar Room
I3: New perspectives in consumer protection Meeting Room
10.30AM-11.00AM Refreshments Elwood Room
11.00AM-12.45PM Plenary J: Where are we headed? Conference Room
Plenary J1: Steve Taylor (Fonterra) & Ben Hunter (Microsoft)
Plenary J2: Andrew Fletcher (Fonterra)
Plenary J3: Elle Archer (Te Hapori Matihiko, AgriTech NZ)
12.35PM-12.45PM Farewell & Announcement of 2026 Conference Conference Room
SPONSORS & EXHIBITORS
Sponsors and exhibitors
The NZIFST acknowledges and appreciates the generous support of our many sponsors and exhibitors. You will have opportunity to view exhibits and meet the staff during the refreshment breaks. Delegates are encouraged to support the exhibitors and sponsors both during and after the conference.
PRINCIPAL SPONSORS
Matt Solutions/Formula Foods www.matt.nz/www.formulafoods.co.nz
MAJOR SPONSORS
Mediray www.mediray.co.nz
Lab Supply www.labsupply.co.nz
Palmerston North City Council www.pncc.govt.nz
IN ASSOCIATE WITH
NZ Food Safety Science & Research Centre www.nzfssrc.org.nz
LANYARD SPONSOR
Hill Labs www.hill-labs.co.nz
STUDENT POSTER
Riddet Institute www.riddet.ac.nz
3 MIN PITCH
University of Otago - Food Science Department www.otago.ac.nz/food-science
Formula Foods stands as a cornerstone of New Zealand’s food innovation, blending tradition with forward-thinking creativity. As principal sponsor of the NZIFST Conference 2025, we are delighted to support this year’s conference celebrating 60 years of the NZIFST. Established in Christchurch in 1987, Formula Foods has become a trusted partner for food and beverage manufacturers across New Zealand, Australia, and further afield. Our expertise is in developing and manufacturing bespoke liquid and powder flavours, natural colours, and functional blends-each crafted to elevate the sensory experience of our client’s products.
We pride ourselves on a collaborative approach, working closely with clients to understand their vision and deliver tailored ingredient solutions that set their products apart. Our local manufacturing capability allows us to offer flexibility, low minimum order quantities MOQ’s, fast turnaround, and the assurance of New Zealand-based technical support.
At Formula Foods, our commitment is to partnership, quality and innovation. We help our partners navigate changing consumer tastes and regulatory demands, ensuring every product we touch is a testament to both tradition and transformation.
www.formulafoods.co.nz
OVER
Mätt Solutions
Mätt Solutions is all about listening first. We believe every great solution starts by understanding our clients’ unique challenges and goals. As principal sponsor, we are proud to once again support the NZIFST Conference 2025, which this year celebrates the theme: Embracing Tradition, Transforming the Future – a vision we wholeheartedly share.
Since establishment initially as part of Formula Foods in 1987, Mätt Solutions has led the way in providing specialist instrumentation and shelf-life services for quality and process control improvement. Our ethos is simply to work alongside our clients, listen deeply, and deliver ideal solutions that enhance food quality, extend shelf life, and reduce waste.
Our solutions include instrumentation for Modified Atmosphere Packaging, water activity and moisture analysis, NIR compositional analysis, and ‘complete picture’ shelf-life testing. We support everyone from local producers to global exporters, providing reliable instrumentation, expert advice, and local service.
We are 100% committed to service, offering local support, in-house repairs, and tailored solutions that deliver peace of mind. At Mätt Solutions, our mission is simple: partner with you to achieve greater success, one solution at a time.
www.matt.nz
New Zealand Food Safety and Science Research Centre
GOLD STANDARD SCIENCE FOR SAFE FOOD: NEW ZEALAND’S TRUSTED RESEARCH CENTRE
The New Zealand Food Safety and Science Research Centre, hosted by Massey University and led by experienced senior scientist, Dr Libby Harrison, has been in existence for nearly ten years. It has 28 company and industry sector members and nine research partners. It is a conduit for government food safety research funding, recognising that New Zealand’s primary exports stand or fall on our gold standard reputation.
Most food companies are relatively small and would not have the resources to undertake research on their own. The Centre convenes an industry leadership group and industry taskforces (dairy, horticulture, seafood and poultry) and works closely with the Meat Industry Association to identify research projects of benefit to an industry sector, and sometimes the whole food industry.
For example, through the group’s dairy task force, the Centre’s Chief Scientist, Distinguished Professor Phil Bremer (NZIFST past president) initiated a research project to produce a best practice industry guide to preventing Cronobacter from contaminating infant formula. Cronobacter is a lethal bacterium for newborns and infants. This was possible because of industry’s trust in the Centre, and the altruistic cooperation of our dairy companies, who set aside any competitive angst and opened their factory doors to the researchers.
Another example was the work carried out during the Covid 19 pandemic. The Centre provided evidence to assure the countries we export to that the virus could not survive on product or packaging. This meant reviewing the fast-accumulating data from around the world on a regular basis. Fears of the unknown could have resulted in an immediate veto of our goods.
The number of emerging food safety risks keeps increasing. The Centre keeps abreast of these through its Emerging Risk Identification System. While there is enormous pressure from customers to reduce packaging, especially plastic, there are some serious questions to answer about the potential for recycled plastic and paper to transfer contaminants to food. Then there’s the southward movement of pathogens we’ve not had to deal with before as the Earth heats up, an ageing population more vulnerable to foodborne disease, and the challenges of learning how to apply artificial intelligence ... to name a few.
The Centre holds an annual futures forum on topics like AI and runs a series of webinars on areas such as whole genomic sequencing as a tool to manage pathogens and quickly trace disease outbreaks to their source. In May, it ran another workshop by international food safety culture guru Frank Yiannas. At a breakfast for CEOs and senior managers, he warned about the dangers of complacency.
www.nzfssrc.org.nz
Dr Libby Harrison
Professor Phil Bremer
Mediray
ELEVATE YOUR FOOD SCIENCE JOURNEY WITH MEDIRAY – YOUR ONE STOP SOLUTION.
Embark on a seamless path to success in food science and technology. Mediray is proudly New Zealand owned and operated. Our homegrown roots ensure agility, reliability, and a touch of Kiwi ingenuity in every solution we deliver.
WHY CHOOSE MEDIRAY?
Unrivalled quality: we meticulously curate a diverse range of top-quality laboratory equipment and consumable from leading manufacturers like bioMérieux, Revvity, Eppendorf, Hanna Instruments, Elisa Systems, Macherey-Nagel, ensuring you have access to the best tools for your projects.
Expert support: engage with our knowledgeable team, equipped with robust scientific backgrounds, who will expertly guide you in selecting tailored solutions to meet your specific requirements and challenges.
Swift decision-making: as a locally owned business, we make decisions promptly and efficiently. Experience unparalleled responsiveness and flexibility tailored to your needs.
Trusted relationships: our commitment to integrity, transparency, and excellence has earned us the trust and loyalty of our customers across the nation. Join the ranks of satisfied clients who rely on our expertise and reliability for their success.
DISCOVER MORE AT OUR BOOTH!
Visit our booth to explore and engage with our knowledgeable team to find the perfect fit for your needs and take advantage of exclusive offers and insights.
Transform your food science journey with Mediray. Let us collaborate to achieve your goals and drive innovation in the world of food science and technology! www.mediray.co.nz
Lab Supply
BEHIND NEW ZEALAND SCIENCE
Lab Supply stands at the forefront of scientific distribution in New Zealand, proudly supporting scientific progress across the food and beverage sector. As a family-owned and operated company, we combine the strength of global partnerships with the agility of a small and local team, ensuring quality, safety, and innovation remain central to every stage of food production and analysis.
We offer one of New Zealand’s most comprehensive scientific product portfolios. With over 100,000 products from more than 90 global suppliers, this breadth allows local scientists and researchers to source everything they need from a single, trusted partner.
As of January 2025, we are the sole authorised distributor of Merck Science & Lab Solutions in New Zealand. This partnership gives laboratories nationwide access to Merck’s world-leading portfolio combined with our friendly, knowledgeable customer support, safeguarding both scientific outcomes and confidence.
MAS-100 ECO®
Viable Active Air Sampler
•Compatible with standard Petri dishes
•Air stream of exactly 100 litres per minute
•Easy to use
•Based on Anderson principle
In addition to Merck, Lab Supply is proud to partner with a select group of global leaders. BRAND is renowned for its precision liquid handling instruments, including pipettes, dispensers, and volumetric tools that ensure accuracy and reliability in every task. Memmert delivers high-precision temperature control solutions including climate chambers, incubators, and ovens providing stable environments for sensitive applications. Greiner Bio-One provides advanced cell culture and laboratory plasticware, supporting innovation across molecular biology, diagnostics, and life sciences. Heidolph rounds out our core partnerships with its premium range of stirring, mixing, and evaporation equipment, built for performance and durability in demanding lab environments.
What sets us apart is not just providing access to global brands, but our unwavering commitment to New Zealand’s scientific community. Beyond supplying products, Lab Supply actively invests in the scientific ecosystem, sponsoring conferences, supporting young researchers, and staying engaged with the evolving needs of the science and technology sectors. This local focus, combined with access to the best equipment and consumables on the global market, positions Lab Supply as a trusted partner for customers seeking both innovation and reliability.
From world-class products to hands-on support, Lab Supply is proud to help power New Zealand’s scientific progress by ensuring customers have everything they need to deliver meaningful results.
This year, Lab Supply celebrates 15 behind New Zealand Science, a milestone that reflects our ongoing dedication to the people, products, and progress that shape New Zealand’s scientific landscape. www.labsupply.co.nz
Palmerston North City Council
WHY PALMY IS THE EPICENTRE OF AGRIFOOD AND INNOVATION IN NEW ZEALAND
Palmerston North is fast becoming the beating heart of New Zealand’s agrifood and innovation sector. From agriculture and food production to processing, transport, education and sustainability.
At the core of this transformation is Massey University, the country’s leading institution for agriculture and applied science. Surrounding it is a powerhouse cluster of research organisations, including FoodHQ, AgResearch, and the Fonterra Research and Development Centre. Together, they’re advancing breakthroughs in food science, sustainability, and technology that are redefining how we grow, process, and deliver food.
Palmy is also a vital link in New Zealand’s national supply chain. With Te Utanganui the central freight hub, nearly half of Manawatū’s goods exports connect through this region.
Major companies like Toyota NZ, Foodstuffs, Woolworths and DKSH have made Palmerston North their operational base, recognising its strategic location and business friendly environment.
The numbers speak volumes. Manufacturing accounts for 79% of Manawatū’s exports, supported by a skilled workforce,
strong research infrastructure, and deep-rooted industry partnerships. Fonterra – exporting 25% of New Zealand’s dairy to over 130 countries –operates out of this region, underlining its global importance.
The conference theme, “Embracing Tradition, Transforming the Future”, is a perfect fit for our city’s story. Palmerston North is deeply rooted in agriculture and food production, but it’s our ability to adapt, innovate and lead that sets us apart. Through the Manawatū Regional Food Strategy, we’re positioning ourselves as a global hub for agrifood technology and sustainability – a vision we’re actively building through collaboration between industry, science and local government.
Council’s sponsorship of the NZIFST Conference is part of a broader commitment to showcasing Palmy as the food innovation capital of New Zealand. With over 3,100 scientists and researchers based in the region, working across 450+ farms and major food science institutes, the city boasts the highest number of PhDs per capita in the country. Our compact, connected city offers big opportunities, making it the ideal place for events that foster knowledge-sharing and sector growth.
As we prepare to welcome NZIFST back to its birthplace, we celebrate Palmy’s growing status as a progressive city - one that’s leading the way in shaping the future of food for Aotearoa and beyond.
www.pncc.govt.nz
P^LMY is leading New Zealand’s food future from agriculture and food production to processing, transport,
education and sustainability.
Palmy is New Zealand’s food innovation capital, and home to Massey University, the country’s leading institution for agriculture and applied science university.
With over 3,100 researchers working across 450+ farms and major food science institutes, the region is driving world-leading innovations.
Palmerston North is a strategic logistics hub, with Te Utanganui connecting 47% of Manawatū’s goods exports.
Excellence in food science feeds discovery and innovation
Established in 2003, the Riddet Institute is a Centre of Research Excellence (CoRE) focusing on fundamental and advanced food research.
The Riddet Institute’s particular expertise intersects the fields of food material science, novel food processing, gastrointestinal biology, and human nutrition. Its scientists are future-focused, working toward a healthier humanity and an end to food scarcity via world-class science and innovation.
Hosted by Massey University on the Palmerston North campus, the Institute comprises more than 160 researchers and postgraduate students, working in multiple locations across New Zealand. But its researchers enjoy global recognition with findings that are felt well beyond Aotearoa, and solutions that are creating impact around the world.
Capability across the network is very broad, with researchers in many scientific fields, including food materials science, consumer and sensory science, analytical and structural chemistry, food product development, metabolism, public health nutrition,
engineering, and mathematical modelling. A particular strength is the ability to combine knowledge across multiple disciplines.
The Institute has strong links to the food industry and an impressive trajectory of innovation and discovery. This has led to successful technology transfer and commercialisation of its intellectual property. The Riddet Institute also provides a unique intellectual environment to train and develop the early-career scientists and PhD students embedded in its research programmes.
Like other Centres of Research Excellence (CoREs), the Institute is a collaboration between scientists from multiple organisations, funded by the government and industry. It is currently funded as a CoRE until 2028 across three main themes of research: Food structure design and nutrient delivery; Future proteins; and Transformational technologies. www.riddet.ac.nz
Alejandra Acevedo-Fani and Akashdeep Beniwal of Miruku in the lab
University of Otago | Ōtākou Whakaihu Waka
The food industry is undergoing a period of unprecedented change –from disruptions to global supply chains, evolving consumer demands, and the urgent need for more sustainable production practices and products. In response to these challenges, the University of Otago | Ōtākou Whakaihu Waka undertakes innovative research with realworld impact across the entire food production system, from ‘farmto-fork and beyond’. With a broad range of expertise, the Department engages in interdisciplinary research that is both fundamental and transformational in environmental, economic and social aspects of food and agriculture, for the betterment of people and planetary health.
The University of Otago proudly offers a comprehensive range of degrees with majors in both Food Science and Agricultural Innovation, integrating multidisciplinary areas to provide education from ‘farmto-fork’ and develop critical thinking skills. We have launched a new 12-month taught Masters Degree in Food and Agriculture as part of this broadened scope to produce well-equipped graduates to address the challenges of improving food systems’ social, environmental and economic sustainability.
With expertise in primary production, food processing, food safety, food chemistry and analysis, sensory and consumer science, and sustainability, our academic staff are internationally recognised researchers who work with industry, government agencies and regulatory bodies to influence positive change across the food sector for a sustainable food future.
Read:
From India to Aotearoa: graduand cultivates a future in food.
Masters graduate Chris Thomas at Emerson’s Brewery
University of Otago | Ōtākou Whakaihu Waka, Department of Food Science | Te Tari Pūtaiao Kai
Hill Labs
HILL LABS LAUNCHES IN-HOUSE WHOLE GENOME SEQUENCING
In the intricate landscape of today's food supply chain, ensuring safety and quality demands more than traditional testingit calls for innovation. Hill Labs has announced a significant advancement: the implementation of in-house Whole Genome Sequencing (WGS). This development underscores the company's long-standing commitment to providing state-ofthe-art analytical services.
Whole Genome Sequencing is a revolutionary tool that deciphers the complete DNA of microorganisms, offering unparalleled insights into both foodborne pathogens and beneficial microbes. Unlike conventional methods that offer only partial genetic views, WGS provides a comprehensive picture, enabling the identification of organisms down to the strain level, detection of antibiotic resistance, and precise tracking of contamination. From identifying Salmonella and E. coli to tracing contamination from farm to fork, WGS facilitates a proactive approach to food
safety. It empowers manufacturers to take early action, allows regulators to respond more swiftly, and enhances consumer safety.
Hill Labs' WGS service is powered by Oxford Nanopore Technologies, renowned for its real-time, long-read sequencing capabilities. This advanced platform provides the flexibility and speed needed to deliver thorough results across various sample types, whether monitoring pathogens, verifying fermentation processes, or ensuring consistent product quality.
WGS is not just about addressing problems - it's about preventing them. With this new capability, Hill Labs is equipping the food industry with the tools necessary to stay ahead of emerging threats and elevate standards across the board.
The future of food safety is here, and Hill Labs is at the forefront. www.hill-labs.co.nz
Pacific Process
PACIFIC PROCESS – ENGINEERING TOMORROW’S SOLUTIONS
With deep roots in the New Zealand and Australian dairy industries, Pacific Process delivers innovative, hygienic plant solutions across the dairy, food, beverage, pharmaceutical, chemical, and water treatment sectors. The globally experienced team offers full supply chain expertise — from project development to process design and commissioning.
Independent from equipment suppliers, Pacific Process designs without compromise, delivering resilient automation, performance-based outcomes, and ongoing support for plant personnel. Integration support is also available for SPX Flow’s full range of equipment within New Zealand, including APV Pumps, Flexmix systems, butter equipment, UHT, and small-scale dryers. Born in the Pacific, proven worldwide.
www.pacificprocess.co.nz
Eurofins NZ
BRINGING GLOBAL EXPERTISE TO REGIONAL NEW ZEALAND
We think it’s important to be close to our customers, which is why you’ll find Eurofins NZ at nine locations from Auckland to Invercargill. And we’re still growing - adding new capacity and logistics to make sure our world-class food and water laboratory testing is accessible to all who need it.
While our roots are local, our expertise is global. As part of a unique international network of 950 laboratories across 60 countries, we tap into specialist centres of excellence for the latest testing technologies, processes, and innovation. We draw on a portfolio of over 200,000 analytical methods, and offer customers across the dairy, meat, seafood, food processing and petfood sectors, an unmatched scope of food and water analytical testing, supported by world-leading scientific expertise.
When you partner with Eurofins NZ you bring this global capability to your doorstep - wherever you are in New Zealand.
Really Local. Truly Global. www.eurofins.co.nz
Onelab
ONELAB – NEW ZEALAND OWNED, NATIONWIDE SUPPLIER OF FOOD TESTING EQUIPMENT, REAGENTS AND CONSUMABLES
Onelab provides essential tools for food testing across New Zealand. Onelab offerings include a broad range of instruments and consumables for carrying out analytical reference testing, rapid analysis, quality control, process monitoring, and research and development tools.
UPDATES FROM ONELAB:
Onelab has recently acquired Food Tech Solutions Ltd, a trusted name with 25+ years in the NZ food testing industry. This further strengthens Onelab’s expertise and services.
Onelab have also partnered exclusively with Merck Milli-Q® Lab Water Solutions, renowned for ultrapure water systems used in labs for QC, buffer prep, and more.
Onelab partners with global leaders like Charm Sciences, METTLER TOLEDO, Merck Milli-Q®, Buchi, R-Biopharm, Integra, InterScience, Seal, Milestone, and many more.
Onelab – where Results matter. www.onelab.co.nz
New Zealand Food Safety
The Ministry for Primary Industries/Manatū Ahu Matua and New Zealand Food Safety/Haumaru Kai Aotearoa (NZFS) are responsible for supporting the food industry to ensure that food, which is grown, produced, prepared, shared, and consumed across Aotearoa is safe and suitable for everyone.
NZFS administers legislation and regulations under the Animal Products, Food, Wine, and Agricultural Compounds and Veterinary Medicines Acts. Our Food Science and Risk Assessment directorate provides a wide range of general science and risk assessment advice to MPI, industry, consumers, and funders of scientific research, which is essential for development of food safety standards.
NZFS are proud to sponsor the Significant Contribution to Food Safety Award, which is awarded at the conference dinner. The award recognises an organisation, team, or an individual that displays outstanding, original, or creative improvements or developments to food safety.
Visit our stand or visit our website for more information, including subscribing to regular food safety updates.
ALS Food NZ
ALS FOOD NZ: LOCAL EXPERTISE, GLOBAL SUPPORT
ALS Food NZ (Analytica) is committed to listening to and supporting New Zealand food manufacturers with their testing needs nationwide, whilst also delivering unrivalled customer service.
We are part of ALS, a global leader in testing.
For over 40 years, ALS has provided comprehensive testing solutions to clients in a wide range of industries. Through our local and global network of labs, we provide routine and one-off inprocess, final product, rapid-hygiene, and water testing solutions.
Leveraging this network allows us to bring new options to New Zealand for our customers.
Our team has focused on supporting both our current and future customers with testing their foodstuffs. Some of our latest developments include:
• Rapid multi-pathogen testing
• Rapid food safety testing
• Product label testing
Whether it be routine testing or through method development projects, our customer-focused team work closely with food manufacturers across New Zealand to support their testing needs.
www.alsglobal.com
AsureQuality
New Zealand’s food is recognised globally for its high standard of quality and safety. AsureQuality’s integrated, end-to-end service and expertise across the value chain is dedicated to upholding this reputation and supporting our farmers, growers and food producers to continue to be leaders in our changing food world.
AsureQuality provides a broad range of food assurance services for businesses across the food supply chain, helping them to ensure their products meet safety and quality standards for both international and domestic markets.
Across our food testing laboratories in Auckland, Wellington and Christchurch, AsureQuality offers the most expansive testing portfolio in New Zealand. Our team of around 600 scientists and technicians test an extensive range of food matrices and sample types, using advanced technology and accredited methods.
With our independent auditing and certification expertise we support businesses across the horticulture, food, dairy and farming industries to meet regulatory, market, and customer requirements. www.asurequality.com
MicroAnalytix
INNOVATIVE LAB SOLUTIONS FOR FOOD SAFETY AND QUALITY
For over two decades, MicroAnalytix has delivered cost-effective, advanced solutions to meet the evolving scientific needs of analytical labs, improving food safety and quality. From microbiological testing to chemical analysis, we provide essential tools and equipment to help food manufacturers meet regulations and enhance product quality.
We work with leading global suppliers to bring innovative technologies to New Zealand labs and stay ahead of industry demands. Our tailored solutions support the development of new products and processes across the Biotechnology, Dairy, Food, and Beverage sectors. Our product range includes filtration equipment, media and sample preparation tools, identification labels, water purification systems, and analytical testing solutions.
For the Food and Beverage industry, we offer solutions for:
• Food safety testing
• Quality assurance and control
• Nutritional analysis
• Allergen testing
• Authenticity and traceability
• Shelf-life studies
• R&D support.
We’re your partner in building smarter, more sustainable, and transparent lab solutions. www.microanalytix.co.nz
Thermo Fisher Scientific
ENHANCING SURFACE SAMPLING IN FOOD PRODUCTION WITH THERMO SCIENTIFIC™ ENVIRONMENTAL FLEXI SWABS
Designed to meet the rigorous demands of the food, dairy, and beverage industries, Thermo Scientific™ Environmental Flexi Swabs offer a reliable solution for routine surface sampling.
Each swab is pre-moistened and paired with a secure transport tube to support microorganism viability during transit. A flexible 150mm shaft and gripped handle enable easy access to challenging areas while helping to maintain aseptic technique.
The large sample head promotes high organism recovery, and the inclusion of neutralisers helps break down residual chemical sanitisers. A tamper-evident seal and integrated ‘O’ ring provide added assurance of sample integrity.
Terminally sterilised using gamma irradiation, the swabs are also available in a vegetable peptone-based format to meet specific testing requirements.
Environmental Flexi Swabs are engineered to support effective hygiene monitoring and quality assurance across the food sector. www.thermofisher.com.au
Foss
FOSS creates end-to-end solutions that secure and improve food quality. From raw material to finished product. Our analysis instruments refine measurements into information management that enables businesses to run intelligent data-driven productions with less waste and bigger yields.
We provide more than 60 solutions to meet your needs within food and agricultural analysis. www.fossanalytics.com/en-au
EHEDG (European Hygienic Engineering and Design Group)
EHEDG (European Hygienic Engineering and Design Group) is the leading global provider of Hygienic Design information to the food industry. It is a not-for-profit organisation of equipment suppliers, food manufacturers, service providers, regulators and academia. EHEDG enables safe food production by offering guidance as an authority on hygienic engineering and design through an ongoing series of regularly updated ‘Guidelines’.
The New Zealand Section of EHEDG and NZIFST have a collaborative agreement to provide mutual membership recognition and support. New Zealand aims to deliver two 4-day EHEDG Certified Advanced Training Courses annually. These high-value courses give attendees the skills and knowledge to lead Hygienic Design Risk Management in their companies while improving process efficiencies and quality. The importance of these skills is reinforced by GFSI, which has benchmarked Hygienic Design Standards for Food Manufacturers and Equipment Suppliers.
Visit us to learn more, test your HD knowledge, and explore www.ehedg.org
Hygiena®
HYGIENA®: RAPID DIAGNOSTICS FOR A SAFER, HEALTHIER WORLD
Hygiena® delivers innovative diagnostic solutions that support safety and quality across diverse industries, including food and beverage, healthcare, and hospitality. Its product range includes the SureTrend® data analysis platform, ATP cleaning verification, allergen detection, molecular diagnostics, and quality tools –designed to support timely, informed decisions.
With a One Health Diagnostics® approach, Hygiena addresses safety across the food value chain, from farm to table, recognising the interconnectedness of human, animal, and environmental health. Rapid molecular tests and analytical tools support food and beverage safety, veterinary diagnostics, and environmental monitoring, helping to prevent illness and promote global health.
Headquartered in Camarillo, California, Hygiena operates internationally, with offices and application centers across major regions and partnerships with over 180 distributors in more than 100 countries. Solutions are known for their reliability, ease of use, and accuracy, supported by strong customer service and a global reach. www.hygiena.com
Bio-Strategy Part of DKSH Group
PROVIDING SOLUTIONS FOR THE NEW ZEALAND FOOD AND DAIRY INDUSTRY
GOLD STANDARD DIAGNOSTICS – Instruments and diagnostic test kits for food, feed, and environmental safety.
PERKINELMER - Specialises in food and feed safety testing with kits that detect antibiotics, hormones, and contaminants.
HAMILTON - Provides sensors for process analytics, including optical DO and pH sensors for cost-effective process control and quality pipetting solutions.
MOLECULAR DEVICESAbsorbance microplate readers for food safety analyses, including gluten testing and melamine detection.
RAD SOURCE - Patented Quastar® Photonic Decontamination technology for safe inactivation of various microbes in the cannabis industry.
OHAUS - For balances, scales, pH meters, and moisture analysers at economical prices.
MIELE PROFESSIONAL - Quality laboratory washers and disinfectors with various drying options.
PRIORCLAVE - Autoclaves for all your sterilization needs.
ESCO - Ovens, incubators, and Laminar Airflow Cabinets providing ULPA filtered clean air.
For more information, please contact BioStrategy - Part of DKSH Group.
FOODTECH PACKTECH: INNOVATION AND GROWTH IN NEW ZEALAND'S FOOD INDUSTRY
New Zealand's leading food manufacturing, packaging and processing technology trade event, Foodtech Packtech returns to the Auckland Showgrounds, 2-4 September 2025. This must-attend biennial event is a crucial platform for industry professionals to connect, discover the latest advancements and growth within the food and beverage sector.
This free-to-attend event connects you with over 250 local and international exhibitors, offering a unique opportunity to explore cutting-edge solutions and forge valuable business connections. Foodtech Packtech is co-located with the Materials Handling & Logistics Expo, providing a comprehensive overview of the entire supply chain.
Don't miss this chance to discover the latest developments, learn from industry leaders, and contribute to the sustainability and growth of New Zealand's thriving food and beverage sector. Register online for FREE at foodtechpacktech.co.nz
Callaghan Innovation
Callaghan Innovation is your end-to-end biotech R&D partner for process development, assay development, upstream and downstream processing, and analytical services. This is complemented by a range of grants and funding opportunities designed to support the R&D sector.
www.callaghaninnovation.govt.nz
Neogen
ENSURING FOOD SAFETY AND QUALITY
Harnessing the power of science and technology, Neogen has developed an expansive portfolio of specialised products to enhance and protect the entire food production supply chain.
With an emphasis on developing rapid, reliable, and userfriendly systems, our solutions are designed to meet the needs of food and beverage manufacturers of all sizes and the laboratories that support them. Our portfolio covers every stage of managing food safety and quality assurance from sample collection through to data analytics.
Neogen’s products are designed to facilitate making critical decisions confidently and quickly, to improve efficiency, add value, and contribute to better outcomes for businesses and consumers alike.
We utilise multiple technologies and our team can help you find the right solution for your specific requirements.
A global company with a strong local presence, Neogen provides unparalleled support to our customers through a dedicated network of technical experts in New Zealand and around the world.
www.neogenaustralasia.com.au
InterMed
ADVANCED FOOD TESTING SOLUTIONS
InterMed is excited to participate in the 2025 New Zealand Institute of Food Science and Technology (NZIFST) Conference, showcasing a specialised range of analytical solutions tailored for the food and beverage sector. Partnering with globally renowned manufacturers such as Merck, Romer, Medical Wire, and Shimadzu, InterMed remains committed to providing top-quality solutions to the New Zealand food industry.
This year, key technologies on display include CDR FoodLab for rapid chemical analysis in dairy, fats, and oils; MVP ICON for fast ATP hygiene monitoring; and Romer Labs’ AgraStrip for easy allergen detection. Promicol – a cutting-edge microbial detection system for UHT and ESL products, confirming product sterility in as little as 48 hours, will also feature.
The NZIFST Conference is a prime opportunity for food industry professionals to connect with InterMed and explore tailored solutions for product safety and quality assurance.
www.intermedmedical.com.au
LabwareHouse
NEW ZEALAND OWNED AND OPERATED –SUPPORTING SCIENCE LOCALLY
LabwareHouse has been supplying laboratory equipment for more than 20 years to all sectors throughout New Zealand.
We import and stock a range of quality products, most ready to ship within 24 hours. Glassware is available in both calibrated options for accuracy, and economy options for the budget conscious. LabwareHouse also offers a wide variety of plastic labware, measuring equipment, laboratory chemicals and electronics
LabwareHouse is proudly 100% New Zealand owned. Recycling and reducing our carbon footprint are important to us, as is supporting science, education and local conservation projects.
With over 2000 product lines in stock in our warehouse, our comprehensive website makes selecting and purchasing your items straightforward and the friendly and helpful team at LabwareHouse are waiting to assist you with any queries.
LabwareHouse supplies to large and small consumers, and we offer discounts for bulk orders and large clients.
