February / March 2024
NZ’S AUTHORITY ON FOOD TECHNOLOGY, RESEARCH AND MANUFACTURING
FEATURED IN THIS ISSUE: Overview: Suppliers of Laboratory consumables, technology and instrumentation NZFSSRC: Foodborne Disease: How are we tracking? NZIFST Conference 2024: Confirmed Keynote Speakers Call for Abstracts No 3
THE OFFICIAL JOURNAL OF THE NEW ZEALAND INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY INC.
Contents NZ’S AUTHORITY ON FOOD TECHNOLOGY, RESEARCH AND MANUFACTURING
F EB RUA RY / MA RC H 2 0 24 | VOLUM E 24 , N O. 1 IS S N 274 4 -7 3 08 (ON L I N E) I SSN 1175- 4 6 2 1 ( PR I N T )
5 4
EDITORIAL
5
NEWSBITES
12
OILS & FATS
32
Oils & Fats News
Laurence Eyres FNZIFST
14
NZ FOOD SAFETY
Plain English Allergen Labelling Vincent Arbuckle, Deputy Director-General, New Zealand Food Safety
15
SLIDING ON
Science fiction and blue sky research Professor John D Brooks, FNZIFST
Contacts Peppermint Press Ltd 5 Rupi Court, Mt Wellington Auckland 1072, New Zealand Phone 64 21 901 884 www.foodnz.co.nz
Food NZ 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. Copyright © 2023 Peppermint Press No part of this publication may be reproduced or copied in any form by any means (graphic, electronic, or mechanical, including photocopying, recording, taping information retrieval systems, or otherwise) without the written permission of Peppermint Press. The views expressed in this journal are those of the writers and do not necessarily represent the views of the Publisher or NZIFST.
2
Food New Zealand
15 Director and Editor Anne Scott, Peppermint Press Limited anne@foodnz.co.nz Director and Writer Dave Pooch, Peppermint Press Limited davep@me.com Advertising Anne Scott, anne@foodnz.co.nz 021 901 884 Design and Layout Johanna Paynter, Pix Design Regular Contributors Esraa El Shall, John D Brooks, Laurence Eyres, Ben Sutherland, Dave Pooch, John Lawson
Published by Peppermint Press Limited Notice to Contributors When submitting editorial for Food New Zealand please observe the following, Editorial to be submitted in an MS Word document with minimal formatting. Images should be sent as high resolution .jpg or .tiff files. Do not embed images in word documents, send separate files. Any images smaller than 500 kb may not be printed as the clarity of the reproduction may be compromised. Advertisers Material specification sheet and rate card on website, www.foodnz.co.nz
26 30
16
OVERVIEW
26
NZFSSRC
Laboratory Suppliers
The NZ Food Safety Science & Research Centre - what does it save New Zealand? Professor Phil Bremer (University of Otago) Director of the NZFSSRC is experienced senior scientist, Dr Libby Harrison
16
30
CAREERS
The food technology job market – a perspective from the middle. Reprinted from FNZ Feb/March 2007. John Lawson, Lawson Williams Recruitment
32
PACKAGING
Meeting the 2025 National Packaging Targets Nerida Kelton, FAIP, Executive Director – AIP, Vice President Sustainability & Save Food - WPO
34 JOIN NZIFST NOW for 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
Professional Development Networking – connecting with your peers Regular information about your industry Recognition through awards, scholarships, travel grants www.nzifst.org.nz/join/
34
NZIFST NEWS INCLUDING Conference update Conference keynote speakers EHEDG 2024 New members Branch News
On the cover Cover image: Labs have changed out of sight since last century but glassware is still on the shopping list.
Next editorial and advertising deadline: March 20th, 2024 Features for April/May 2024 Overview: Food Ingredients NZIFST Conference 2024 Update – Keynote Speaker preview
February / March 2024
3
Editorial
EDITORIAL From the Editor The more things change the more they are the same.* This quotation came to mind, when I found a Careers article written by John Lawson and published in FNZ in 2007. Yes, 2007. John reviewed the original article and made one minor change. We both mused on how relevant his employment advice still is to both employees and employers, 17 years on. The article is reprinted in this issue of FoodNZ, on page 30. It has been true for thousands of years that people live in a changing society. Our species' drive to survive, through shared knowledge and collaboration, doesn’t change. The climate of our world is changing. In order to survive, we must adapt. We must develop new ways to feed ourselves, to protect ourselves from extremes of climate. Fossil fuels have become the bête noire of climate alarmists, but they seem to forget that fossil fuels are not only a source of energy. They are also the raw materials for the production of plastics, fibres, rubbers, solvents,
Anne Scott FNZIFST, Editor
explosives, and industrial chemicals. What will we use to build vehicles (much of the interior of modern cars is plastic and synthetic rubber) the shells of our cellphones, the structural components of our computers, the chairs on which we sit, the clothes we wear, and so on? These and many other everyday items need hydrocarbon molecules for manufacture. Where will they come from without oil? And what if mankind eliminates carbon based fuels and comes to rely entirely on renewable electricity to power our vehicles, our computers, our internet. The old saying “putting all your eggs in one basket” comes to mind. How would your life feel with no phone, no heat or air conditioning? That would be the result of a global failure in the electricity supply, perhaps caused by sunspot activity, a catastrophic earthquake or eruption, global or localised war. Doom and gloom, definitely. But I believe that our species hasn’t become dominant on our planet by chance. Humankind is the mammalian cockroach: we will survive, but at a cost that we cannot imagine, let alone estimate, because we don’t have enough data. So what does the future hold? No-one can possibly know. We know what is in our diaries for the next few weeks, perhaps for a year, but anything can happen that changes plans. The Covid-19 pandemic serves as a recent reminder to us all that things may change in ways we cannot control. So, in spite of my concerns that we are rushing headlong (in planetry time frames) into a very different society, my very best wishes that you that you will look back on 2024 and say, “That was a good year, I achieved some of my goals, and did things that make me happy.”
Anne Scott FNZIFST, Editor *A translation from French: In 1849 French writer Jean-Baptiste Alphonse Karr wrote, “plus ça change, plus c'est la même chose”.
4
Food New Zealand
Newsbites
Newsbites Food New Zealand’s round up of news about NZIFST members, associated companies and other items of interest.
New General Manager for Frucor Suntory Frucor Suntory has appointed Brad Erceg as General Manager, New Zealand. Brad's leadership will be instrumental in shaping the future of the business of Suntory Oceania in New Zealand. He will continue leading the commercial team and also take on broader responsibilities for the sustainable growth of the local business. Having served as Sales Director – New Zealand for nearly four years, this transition is a testament to Brad’s commitment to the market and his own career within the Suntory family, where he has played integral part since joining the business as a Territory Manager in 2006. 2023 was been a record and transformative year for Frucor Suntory, with major advances in category development, consumer-led portfolio expansion and new channel development for the Pepsi Co range. This announcement aligns with the future state of the business when it partners with Beam Suntory to create Suntory Oceania, positioning itself as the fourth-largest beverage group in ANZ once operational in 2025 in Australia and 2026 in New Zealand. The Frucor Suntory NZ business boasts a diverse beverage portfolio of energy drinks, water, juice, carbonated soft drinks, RTD Coffee and is the bottling partner for Pepsi Co.
New MD at ADM Australia Pty Ltd Bram Van Hulsen is taking over the role of Managing Director for ADM Australia Pty Ltd and the ADM Nutrition business in Australia and New Zealand from Attif Gharbi. You might remember Bram or have met him before: he set up the ADM office in Australia and ran the Nutrition business for 5 years, before venturing out for an assignment in Europe. His experience and network from different roles at ADM and his knowledge of the ANZ market will ensure the continuation of our strategy providing innovation and value-adding solutions to our customers.
Brad Erceg, Suntory Oceania
Bram Van Hulsen is taking over the role of Managing Director for ADM Australia Pty Ltd
Attif ’s responsibility going forward will focus on accelerating growth of our business unit on APAC level, establishing new ways of working and transferring best practices from other parts of ADM.
February / March 2024
5
Newsbites
UK and USA consumer research Vegetarians can’t get no satisfaction, research shows The number of USA and UK vegetarians satisfied with the choice of food products available to them has suffered a dramatic decline, according to the findings of new research commissioned by Ingredient Communications. The online poll of 1,000 consumers in the USA and UK found that the net satisfaction rate among vegetarians was +8%. This was a significant fall on 2018, when the same survey recorded net satisfaction among vegetarians at +47%. In the US, net satisfaction among vegetarians has slumped from +38% in 2018 to -10% now, a negative swing of 48%. In the UK, meanwhile, net satisfaction among vegetarians has suffered a negative swing of 35%, from +55% in 2018 to +20% in the latest survey. In contrast, net satisfaction among vegans has risen from +2% in 2018 to +17% today. Net satisfaction among US vegans now stands at -3%, versus -9% in 2018. Among UK vegans, net satisfaction is +25%, compared with +28% five years earlier. Plant-based is more appealing to vegans The survey was conducted in September 2023 by market research experts at SurveyGoo, who also asked respondents about their perceptions of specific plant-based products. The findings offer some 6
Food New Zealand
possible clues as to why dissatisfaction levels among vegetarians are trending higher. When asked to rate how appealing they found plant-based meat products, 95% of vegan respondents said they looked tasty, compared with 56% of vegetarians. Meanwhile, 91% of vegans said they found alt-dairy products appealing, compared with 60% of vegetarians. Richard Clarke, Managing Director of Ingredient Communications, commented: “High levels of dissatisfaction and declining net satisfaction rates among vegetarians indicate a concerning trend that needs further scrutiny. Of particular interest is that fewer vegetarians find plant-based meat and dairy products appealing. This might help to explain why net satisfaction levels are so much lower among these consumers.” He added: “There are many benefits to a vegan lifestyle, and there are lots of great products out there to cater for the needs of vegans. But the question has to be asked: in the rush to go 100% plant-based, have brands and retailers neglected the needs of vegetarians, who are usually happy to eat dairy and egg ingredients? If so, are more hybrid products the answer?” He concluded: “In any case, the findings of our survey reinforce the golden rule of food manufacturing: that it’s essential to use the very best ingredients to deliver an excellent eating experience. The days have long gone when vegans and veggies were simply grateful to have something – anything – they could eat. They want and expect the best.”
Newsbites Tim Whyte to lead Fortress Technology Former Manufacturing Manager of Dynamic Inspection, Tim Whyte is confirmed as the new General Manager of Fortress Technology’s fourth, global manufacturing hub in New Zealand. Tim succeeds founders of the firm, Bob Philpott and Steve Atkins, who are stepping down after growing the company into the market leader of food contaminant and checkweighing equipment in New Zealand, Australia and neighbouring APAC countries. The appointment of Tim, who has worked for the New Zealand-based company for over a decade, ensures customers benefit from a wellrounded manager with the experience needed to support Fortress Technology’s next era of growth and maturity locally and globally. “This is an important growth stage for the company. I am humbled to lead Fortress Technology New Zealand at such an exciting time,” says Tim. Tim’s appointment was confirmed during a visit to Fortress Technology’s Toronto HQ. Seeing such close alignment in business values instilled further confidence that Dynamic’s longstanding legacy would be upheld and pave the way for greater food security and safety. “There has been a collective sigh of relief from food processors and engineers across New Zealand that the face of inspection equipment for 25+ years – Bob and Steve – is seamlessly transitioning to a quality equipment brand they know and trust. New Zealand may be small, yet there’s extensive and untapped market potential underpinned by innovation and high yields,” affirms the company’s new General Manager. Having led the manufacturing team, Tim appreciates the drive and experience customers seek to accelerate their food safety strategies. He expands: “Fortress is uniquely positioned to customise production lines and respond rapidly to deliver food safety solutions that fit their
Tim Whyte, Fortress Technology evolving needs. Customers rightly expect the highest attention to detail and access to innovative new machinery to meet their evolving needs.” Tim is quick to assure New Zealand, Australian and APAC customers that upholding standards remains his staunch focus. “First and foremost, our priority is to serve our customers and keep food production lines running. However, having access to this bigger equipment portfolio, and much larger design and R&D talent pool, now means we can meet any site-specific inspection requirement. In turn, helping processors to expand their domestic and export market reach with assurance that they are complying to GFSI production standards.”
February / March 2024
7
Newsbites
Riddet Institute food scientist tops research rankings A Massey University Professor is the top food scientist in New Zealand, according to the latest international research rankings. Stanford University has just released the list of the top 2% most influential scientists in the world in different disciplines. Dist. Prof Harjinder Singh is the highestranked food scientist in New Zealand, the second-highest in Australasia, and 19th in the world, in the discipline of food science and technology. He is internationally ranked 3781 out of the top 210,198 scientists across all science disciplines.
Distinguished Professor Harjinder Singh
Dist. Prof Singh has published more than 500 research papers in high-ranking food and dairy journals as well as in fundamental sciences journals. Riddet Board Chair, the Rt Hon Sir Lockwood Smith says the ranking was an outstanding achievement. “Harjinder's leadership has been fundamental to the international recognition of the Riddet Institute as a Centre of Research Excellence,” he says. “His international standing is reflected in both the number and calibre of PhD students the Riddet Institute attracts to New Zealand. He has helped place the Institute at the forefront of global research in understanding how food structure and digestion impact our health.” In the annual Stanford University rankings, scientists are ranked in order of the number of publications they have authored and the frequency with which they are cited by others. There are 210,198 global scientists in the top 2% and the rankings are widely used as a measure of research excellence and impact. The 2023 Stanford rankings, published by Elsevier, are collated over a scientist’s entire career, updated to the end of 2022. Dist. Prof Singh published his first paper in 1985 from his PhD work at University College Cork, Ireland. He has been with Massey University since 1989. His research has focused on food colloids, food protein functionality, functional foods, and more recently on the food structure-nutrition interface. He has delivered more than 115 keynote addresses at international conferences, sits on the editorial boards of 12 food journals and is the Co-Editor-in-Chief of the Sustainable Food Proteins journal. He has served on several national and international committees, playing a significant role in food strategy development and implementation. His international standing and contributions to food science have been recognised by many prestigious international awards. In 2012, he was the co-recipient of the Prime Minister’s Science Prize, the highest science honour in New Zealand. Dist. Prof Singh is a co-inventor of more than 20 patents, and is the co-founder of two start-up companies, Miruku Ltd and Saber Foods Limited. Four out of the top five food scientists in the New Zealand rankings are associated with the Riddet Institute. Distinguished Professor Harjinder Singh is Director of the Riddet Institute Centre for Research Excellence based at Massey University’s Palmerston North campus. 8
Food New Zealand
Hygiene
Alfa Laval and Bisviridi are collaborating to elevate the sustainability potential of organic and food waste recycling
Biofuel production from organic waste (USA) Alfa Laval, the global leader in heat transfer, centrifugal separation, and fluid handling, and Bisviridi, a new company part of the BioteCH4 group, the leading anaerobic digestion (AD) operator in the United Kingdom, are collaborating to elevate the sustainability potential of organic and food waste recycling. The partnership integrates Alfa Laval's state-of-the-art Prodec Oil Plus decanter, designed for efficient oil separation, with anaerobic digestion (AD) to convert oil and fats waste into biofuel. This groundbreaking process, developed and patented by Bisviridi, produces Bio Crude, an eco-friendly alternative to oil-based fuels. Notably, Bio Crude can be refined into sustainable aviation fuel (SAF), aligning with the aviation industry's decarbonisation goals and entering an emerging market. The Alfa Laval Prodec Oil Plus decanter, a key component in the Bisviridi process, seamlessly integrates into any AD facility, offering
numerous benefits. Prior to methanogenesis, the decanter efficiently extracts oil from organic waste, removing oils, fats, and grease content. This allows the remaining components to be reintroduced into the AD system with minimal impact on the biogas production process. The resulting bio crude boasts impressive purity levels of up to 99.5%, making it an ideal feedstock for refineries to produce biofuel for the SAF market. Through a recent collaborative effort with BioteCH4, the AD plant can achieve a remarkable production capacity of up to, but not limited to 300 litres of oil per hour, all while seamlessly increasing and diversifying the AD operator’s revenue stream. The Prodec Oil Plus decanter's innovative design ensures easy operation and maintenance, resulting in minimal payback time and total cost of ownership. It is available as a standalone component or as a plugand-play skid, allowing for effortless integration into existing AD plants and processes.
February / March 2024
9
Newsbites
GEA CookStar 1000 GEN 3 outfeed with smoked bacon bellies
New continuous process for bacon Visitors to the International Production and Processing Expo in Atlanta have the opportunity to learn about GEA’s new continuous bacon process, which significantly increases speed and capacity, taking the ‘batch’ out of bacon production and simplifying the creation of this ever-popular food. This all-in-one solution comes with the option of a fully incorporated smoking stage, offering much shorter process times than a conventional smokehouse. The system perfectly complements GEA’s signature injection machine, the MultiJector 2mm, which injects the brine into the bacon using a dense needle pattern for even distribution and retention. It will be displayed on the stand. After the smoking step, bacon hardening is handled by GEA’s A-Tec spiral freezer, providing the right product conditions for slicing. Ham processing Of particular note and appearing for the first time at IPPE, GEA will be showcasing the OptiSlicer 6000, a high-speed slicing machine designed for standard shaped products such as cooked ham, calibrated sausage, salami and cheese. Various portion arrangements including shingle, stack, zig zag, shaved, interleaved and folded are all possible with this versatile slicer, which slices with pinpoint accuracy, keeping wastage to a minimum. Visitors will also be able to find out more about GEA’s market leading technology for defrosting, including the efficient ColdSteam T. This 10
Food New Zealand
is a defrosting tumbler featuring significant reduction in defrosting times and increased yield, due to reduced weight loss from purge. Suitable for use with all types of meat and poultry, the ColdSteam T is ideal for processors looking to retain optimum moisture in their ham prior to marination and brining. GEA offers complete line solutions for protein products including defrosting, forming, cooking, smoking, brine preparation, injection, tenderizing, tumbling and freezing, right through to slicing and packaging. Customers can be assured of stringent process control, which results in consistent, repeatable and premium quality results. About GEA GEA is one of the world's largest suppliers of systems and components to the food, beverage, and pharmaceutical industries. The international technology group, founded in 1881, focuses on machinery and plants, as well as advanced process technology, components, and comprehensive services. With more than 18,000 employees working across five divisions and 62 countries, the group generated revenues of more than EUR 5.1 billion in fiscal year 2022. GEA plants, processes, components, and services enhance the efficiency and sustainability of production processes across the globe. They contribute significantly to the reduction of CO2 emissions, plastic usage, and food waste. In doing so, GEA makes a key contribution toward a sustainable future, in line with the company’s purpose: "Engineering for a better world".
Hygiene
AWS Group’s Innovative Antimicrobial Surfaces An antimicrobial surface can be defined as an area that inhibits the growth of pathogens of any type. Research is continually identifying different ways of producing antimicrobial surfaces across many diverse areas including agricultural and food processing industries, and even in the home.
How it works MICROBE MICROCLEAR PLUS DEAD MICROBE
Historically there have been 2 ways to produce an antimicrobial surface. The first is physical modification by surface roughness or material modification. The second is by chemical change. These changes include grafting of polymers, superhydrophobic surfaces and the use of nanomaterials and coatings. The coatings can be either speciality selfcleaning types or ones containing a bactericide. Polymer grafting has been used for many years in healthcare for the sterilisation of medical devices to prevent hospital associated infections. More recently it has been used on implanted medical prosthetics. Anti-fouling paints in the marine industry are a classic example of bactericide containing coatings. Polymer grafting is a very expensive process and beyond the reach of most industries. This has led to the development of a number of chemical treatments that offer similar properties to grafting but with lower costs associated with application. Organosilanes are an example of this type of treatment. In the coatings industry solvent based paints are inherently “antimicrobial” because they contain no raw materials that support the growth of pathogens and formation of biofilm. Unfortunately, the same cannot be said of water-based paints and coatings. The very fact they are based on water means they can promote pathogenic growth and so require preservatives to stop them degrading on storage. This also means they are more susceptible to contamination in usage than solvent based coatings. The preservatives used in water-based products offer some protection against dry film contamination and this is sometimes enhanced by addition of small quantities of silver, copper or zinc additives. They help but cannot be described as anti-microbial coatings. Some of the most common broad spectrum pathogen control chemicals are the quaternary ammonium compounds. These cannot be used in most water-based paints because of incompatibility between their cationic charge and the anionic nature of their raw materials.
PROTECTED WALL SURFACE
Microclear Plus – How it works
AWS Solutions: The AWS group has two extremely effective ways of producing antimicrobial surfaces using the same base chemical. As noted above, Organosilanes are one way of producing the end result but they only function as a superhydrophobic repellent which limits the adhesion of pathogens but does not destroy them. However, when the silane is chemically modified with a quaternary ammonium compound the result is: AWS Group Q-Bond Plus Q-Bond Plus is a bonded non-leaching surface sanitiser based on proven silane technology. Unlike traditional sanitisers the actives are chemically attached to the substrate forming a clear sub-micron surface treatment invisible to the naked eye. The silane actives are highly effective against a wide range of pathogens including Eschericia coli, Listeria monocytogenes, Staphylococcus aureus and Cronobacter sakazakii. AWS Group MicroClear Plus: MicroClear Plus is an innovative volatile organic chemical (VOC) free water reducible anti-microbial clear coating. Formulated for long term protection against bacterial and fungal and viral contamination this unique blend of polymer dispersions has been designed for maximum adhesion over most interior exterior and painted surfaces. As a clear finish, it is ideally suited to applications where a colour change is not warranted or the cost involved in a complete repaint to produce a treated surface is prohibitive. For more information on the AWS Group Q-Bond Plus surface treatment or AWS Group MicroClear Plus coating please contact us www.awsgroup.co.nz.
February / March 2024
11
Oils & Fats
Oils and Fats News Laurence Eyres FNZIFST A regular roundup of news and opinion from the Oils and Fats Group of the New Zealand Institute of Chemistry.
Expert scientists visit Massey University NZ (Auckland) Professor Selina Wang (UC Davis) and Dr. Bertrand Matthaus recently visited New Zealand as guests of Professor Marie Wong at Massey Albany. Professor Wong had obtained funding from a catalyst project to work on avocado oil. Bertrand was one of the original researchers on MCPD analysis and its reduction in processed oils. Selina is the Scientist in USA who exposed the fraudsters selling adulterated avocado (80% of the US market) oil as virgin oil. It is a great opportunity for New Zealand science to be cooperating with such leaders in the fields of food science which is crucial to New Zealand despite politicians and University administrators being blind to the facts. The joint project is entitled “Improving market access for NZ avocado oils by ensuring high quality and food safety.” The two visiting scientists not only spent time with the PhD student (Roy) they also presented seminars at Plant & Food Research in Auckland. These were well received.
Oleogels research project update The Oils and Fats Group-sponsored project at Massey University has been completed by Michael Dihardjo. Oleogels are comprised of solid particles suspended in a liquid continuous phase, with an organised microstructure that allows the gels to appear visually rigid or semirigid (Marangoni & Garti, 2018). These oleogels are composed of emulsifiers and edible oils, and can be used in baked products as they can produce the desired texture while reduce the consumption of saturated or total fat content. Michael finalised his sponsored project which discovered some interesting facts about oleogels, and he also produced some very tasty muffins. Michael’s project was kindly funded by Bakels Edible Oils. Sadly, this could be the last of the NZ Oils and Fats Group sponsored research projects at Massey because most of the food science capabilities at Albany have been shut down.
Refining update Several colleagues and I have a paper in preparation for the American oil chemist’s association (AOCS) on the processing of avocados and avocado oil. 12
Food New Zealand
This involves a full analysis of the major and minor components of avocado oil and processing to remove the undesirable components. Some of them such as diglycerides, vitamins, phytosterols, tocopherols, and polyphenols have important health benefits in humans, and therefore they should not be removed during processing. Other compounds known for their negative effect on the quality and stability of oils, include free fatty acids, unsaponifiable matters, waxes, pigments, solid impurities (mainly fibres), oxidation products (peroxides, aldehydes, ketones, alcohols, and oxidised fatty acids).
Lipids' potential against resistant bacteria Scientists have discovered an entirely new class of antibiotic that appears to kill one of three bacteria considered to pose the greatest threat to human health because of their extensive drug-resistance. Zosurabalpin highly defeated drug-resistant strains of Carbapenemresistant Acinetobacter baumannii (Crab) in mouse models of pneumonia and sepsis and was being tested in human trials. Crab is classified as a priority 1 critical pathogen by the World Health Organization, alongside two other drug-resistant forms of bacteria – Pseudomonas aeruginosa and Enterobacteriaceae spp. I personally had a nasty experience with Pseudomonas aeruginosa as it nearly carried me off to the great lipid lab in the sky. “Crab is a significant cause of infection in hospitals, particularly in people who are on ventilators. While it is not an aggressive pathogen it is resistant to multiple different antibiotics, making it difficult to treat.” “Unfortunately, development of new treatments against this bacterium has been extremely challenging because it is very adept at keeping antibiotics from getting past its outer cell layer. Therefore, this work is exciting, and provides confidence that the approaches being used to find new antibiotics can bear fruit.” Antibiotic-resistant infections pose an urgent threat to human health – particularly those caused by a large group of bacteria known as Gram-negative bacteria, which are protected by an outer shell containing a substance called lipopolysaccharide (LPS). “LPS allows bacteria to live in harsh environments, and it also allows them to evade attack by our immune system,” said Dr Michael Lobritz, the global head of infectious diseases at Roche Pharma Research and Early Development in Basel Switzerland, which developed the new drug.
Oils & Fats
No new antibiotic for Gram-negative bacteria have been approved in more than 50 years.
Omega-3 update Interest in the potential cardiovascular (CV) benefits of omega-3 polyunsaturated fatty acids (Ω-3) began in the 1940s and was amplified by a subsequent landmark trial showing reduced CV disease (CVD) risk following acute myocardial infarction. Since that time, however, much controversy has circulated due to discordant results among several studies and even meta-analyses. Then, in 2018, three more large, randomised trials were released – these too with discordant findings regarding the overall benefits of Ω-3 therapy. Interestingly, the trial that used a higher dose (4 g/day highly purified eicosapentaenoic acid (EPA)) found a remarkable, statistically significant reduction in CVD events. It was proposed that insufficient Ω-3 dosing (<1 g/day EPA and docosahexaenoic acid (DHA)), as well as patients aggressively treated with multiple other effective medical therapies, may explain the conflicting results of Ω-3 therapy in controlled trials. It is important to use purified, concentrated and characterised omega-3 supplements.
New tool to standardise Omega-3 studies So many times, omega-3 reviews have been plagued by rancid or impure omega-3 supplements. Now GOED are working on an approach to minimise these errors. The way to minimise inter-laboratory differences is to ensure that all involved laboratories participate in the AOCS-GOED Nutraceutical Oils Laboratory Proficiency programme (LPP), which allows laboratories to assess their proficiency in quantifying EPA, DHA, and other omega-3 fatty acids on an annual basis. GOED considers participation in this programme essential. GOED is also planning to institute a programme that acknowledges highly proficient laboratories to help GOED members choose a testing partner that accurately quantifies EPA and DHA (more details to come on this programme in the coming weeks).
Coffee consumption and health Umbrella review of meta-analyses of multiple health outcomes BMJ 2017; 359 doi: https://doi.org/10.1136/bmj.j5024 (Published 22 November 2017): BMJ 2017;359: j5024. The umbrella review identified 201 meta-analyses of observational research with sixty-seven unique health outcomes and seventeen meta-analyses of interventional research with nine unique outcomes. Coffee consumption was more often associated with benefit than harm for a range of health outcomes across exposures including high versus low, any versus none, and one extra cup a day. There was evidence of a non-linear association between consumption and some outcomes, with summary estimates indicating largest relative risk reduction at intakes of three to four cups a day versus none, including all-cause mortality (relative risk 0.83, 95% confidence interval 0.83 to 0.88), cardiovascular mortality (0.81, 0.72 to 0.90), and cardiovascular disease (0.85, 0.80 to 0.90). H
Bone support for ageing and sickness recovery Beta-hydroxy-beta-methyl butyrate (HMB) is a metabolite of the essential amino acid leucine that has been reported to have anabolic effects on protein metabolism. The aims of this article were to summarise the results of studies of the effects of HMB on skeletal muscle and to examine the evidence for the rationale to use HMB as a nutritional supplement to exert beneficial effects on muscle mass and function in various conditions of health and disease. The data presented in this article indicate that the beneficial effects of HMB have been well characterised in strength-power and endurance exercise. HMB attenuates exercise-induced muscle damage and enhances muscle hypertrophy and strength, aerobic performance, resistance to fatigue, and regenerative capacity. HMB is particularly effective in untrained individuals who are exposed to strenuous exercise and in trained individuals who are exposed to periods of high physical stress. I am carrying out a clinical trial of this stuff following my big son’s (naturopath) advice.
Cognitive decline and prevention Journal of Cachexia, Sarcopenia and Muscle Volume 8, Issue 4 p. 529-541 Can eating a specific food or following a particular diet help prevent or delay dementia caused by Alzheimer’s disease? Many studies suggest that what we eat affects the aging brain’s ability to think and remember. These findings have led to research on general eating patterns and whether a person’s diet might make a difference. Healthy eating patterns have been associated with cognitive benefits in studies, but more research is needed – and is underway – to determine if what we eat can prevent or delay Alzheimer’s or agerelated cognitive decline. How could what we eat affect our brains? It’s possible that eating a certain diet affects biological mechanisms, such as oxidative stress and inflammation, that underly Alzheimer’s. Eating a certain diet might increase specific nutrients that may protect the brain through anti-inflammatory and antioxidant properties. It may inhibit betaamyloid deposits, which are found in the brains of people with Alzheimer’s or improve cellular metabolism in ways that protect against the disease. Or a person’s diet works indirectly by affecting other Alzheimer’s risk factors, such as diabetes, obesity, and heart disease. For example, the typical Western diet increases cardiovascular disease risk, contributing to faster brain ageing. A growing area of research focuses on the relationship between gut microbes – tiny organisms in the digestive system – and aging-related processes that lead to Alzheimer’s. The important role of physical activity and exercise, and how this interacts with diet, cardiovascular health, and brain health must also be considered. In one observational study of 116 cognitively normal adults, those who followed a Mediterranean diet had thicker cortical brain regions than those who did not. I think quite highly of Michael Moseley’s books and publications. The two just recently read are. “Fast asleep. How to get a good night's rest.” “Just one thing. How simple things can transform your life.” February / March 2024
13
Food Safety
Plain English Allergen Labelling Vincent Arbuckle, Deputy Director-General, New Zealand Food Safety
Approximately 5-10% of children, and 2-4% of adults in New Zealand have a food allergy. A food allergy is an inappropriate immune response to a protein in certain foods where the body mistakenly thinks it is harmful and creates antibodies to attack it. The most common trigger foods are egg, cow’s milk, peanut, tree nuts, sesame, soy, wheat, fish and other seafood. The smallest traces of food can trigger an allergic reaction. Reactions can be mild or moderate, causing swelling of the face, hives, or stomach pain and vomiting. They may also be severe, affecting breathing and heart function, and can be life threatening. People with a food allergy or a food intolerance need accurate information about what is in their food, so they can decide if it’s safe for them to eat. For this reason, it is vital that food labels clearly state whether a food contains an allergen.
Allergen rules: PEAL On 25 February 2021, new rules about labelling and identifying allergens were introduced by Food Standards Australia New Zealand (FSANZ). The new Plain English Allergen Labelling (PEAL) rules will make it easier for consumers to identify what allergens are in food and to help them make safe choices. What are the changes to the rules? •
There are now specific required names to use for the allergen on food labels
•
Allergens must be declared in a “contains” statement (using the required name in a bold font)
•
Allergens must be declared in bold within the ingredients list using the required name
•
Wheat allergy is distinct from gluten
•
Nine specified tree nuts must be declared (instead of ‘nuts’ or ‘tree nuts’)
•
Molluscs must be declared separately to fish and crustacean,
•
Processing aids must be declared in the ingredients list if they contain an allergen
Food businesses have had up to 24 February 2024 to make the changes to their labels and menus and to update staff so that they can give consumers the most up to date information. Any food packaged and labelled before this date, under the existing rules, may be sold for a further two years. 14
Food New Zealand
How is New Zealand Food Safety supporting businesses with these changes? To help with these changes New Zealand Food Safety has recently published a guidance document for Allergen Labelling – knowing what's in your food and how to label it. This was developed to help food businesses follow the new rules and get their labels right when it comes to declaring allergens. For more information see our website or email foodactinfo@mpi. govt.nz.
Sliding On
Sliding on
Science fiction and blue sky research
Professor John D Brooks, FNZIFST John Brooks' view of the food world through the lens of a microbiologist.
What is this man doing? If you know the answer, you are probably nearly as old as I am or, maybe, a modern day Trekkie
Wouldn’t we all love to have a tricorder on a strap around our necks when working in the laboratory or the plant? It is a multifunctional hand-held device capable of sensing, recording and computing. It was used by the denizens of Star Trek, primarily to explore the environment, to make detailed examinations of living things and to record and permit review of technical data. The device was first seen in 1966. Step forward to November 2023 and I see a description of research that might eventually permit the development of photonic chipbased frequency combs for precision measurements and spectroscopy (1). I found the original paper mentioned in an article by Keith Loria in the Wiley Food Science, Quality and Safety eNewsletter. (2). (To be honest, the original paper is devilishly complicated and the Loria article is much more user-friendly). Lasers tend to be large and expensive, so the challenge of developing a hand-held device using high-performance lasers has been very difficult. Now Qiushi Guo and colleagues have made a mode-locked laser on an optical chip. Mode-locking results in a periodic train of ultra-short pulses, on the order of picoseconds or femtoseconds. Dr. Guo suggests that his device can be built into an ultra-compact infrared absorption spectrometer, small enough to be carried by a person. Pointed at a surface, the reflected infrared light could allow the detection of characteristic rotational or vibrational transition bands of a diverse range of molecules and functional groups. That’s hard to digest, but in practice, it means the fingerprints of various substances. Much like the tricorder, the laser could be used to scan a food sample and analyse the reflected light spectrum, yielding a characteristic chemical composition of the food. The mode-locked laser produces very bright pulses that improve the accuracy of the analysis. Average power may be quite low, while peak power can be large. With a suitable database, the spectrometer could rapidly identify potential hazards, either chemical or microbiological, helping to ensure the safety of the food and defending public health. Looking to the future, it might be possible to incorporate the technology into a cellphone, enabling the general public to check food in supermarkets or restaurants, though putting high-power lasers in the hands of the public may be hazardous.
Antiobiotic-free chicken “And in other news now…” It was recently reported that the New Zealand poultry industry has dropped the use of the antibiotic, zinc bacitracin for the prophylactic treatment of flocks. According to the article by Esther Taunton in Stuff (3), the Poultry Industry Association of New Zealand executive director, Michael Brooks said that the way poultry is raised has been greatly overhauled and the reliance on zinc bacitracin, a narrow spectrum polypeptide mixed into the feed daily to control necrotic enteritis, has declined. Bacitracin targets Gram-positive bacteria and interferes with the dephosphorylation of
two lipids that function as membrane carrier molecules involved in the production of the peptidoglycan bacterial cell wall. I am greatly heartened to read this, having written many times in my food safety blog decrying the animal husbandry use of antibiotics that are still in use for human medicine (4). Huge amounts of antibiotics have been used in the veterinary and horticulture industries, which has probably led to the development of resistant bacterial populations. Overall, antibiotic sales dropped from 71,361kg in 2017 to 41,033kg in 2022, a 42% decrease, while antibiotics for use in poultry fell from 34% of total sales in 2021 to 4% last year, making it one of the lowest users of antibiotics relevant to human health in the veterinary and horticultural sectors. Mr. Brooks claimed this figure would be down to 1% by the end of 2023.
References (1). Guo, Q., Gutierrez, B. K., Sekine, R., Gray, R. M., Williams, J. A., Ledezma, L., Costa, L., Roy, A., Zhou, S., Liu, M., & Marandi, A. (2023). Ultrafast mode-locked laser in nanophotonic lithium niobate. Science. https://doi.org/adj5438 (2). Loria, K. (2023). Study: Micro Lasers could help detect pathogens in food. Food Quality and Safety, Dec. 15. (3). Taunton, E. (2024). NZ's meat chickens no longer massmedicated as poultry industry ditches preventative antibiotics. Stuff 19th January. (4). Brooks, J.D. (2011). Time to ban antibiotic use in animal husbandry? https://foodsafetywithjaybee.blogspot.com/2011/11/ time-to-ban-antibiotic-use-in-animal.html February / March 2024
15
Overview
Overview: Laboratory Suppliers Equipment, instrumentation, glassware, rapid kits, consumables: they are all here.
Acorn Scientific Exclusive agencies Acorn Scientific has been supplying New Zealand laboratories with specialised scientific products since 1997 and are the exclusive New Zealand suppliers for a number of overseas manufacturers. We sell and service a wide range of laboratory equipment and products and source brands to supply based on quality and reliability. We do offer some unique products for niche applications from years of experience supplying the food industry. Acorn Scientific is a privately-owned New Zealand business with a team who are committed to providing expertise and products for customer solutions. The products we supply to the food industry include: •
Sterilisation: Rodwell and Icanclave autoclaves. 3M and Excelsior sterilisation monitoring supplies.
•
Water purification: Heal Force laboratory water purification systems.
•
Microbiology products: 3M Neogen Petrifilm plates for quality indicator testing and sampling products.
•
Pipettes: IKA range of single and multi-channel pipettes.
•
Hygiene monitoring: 3M Neogen Clean-trace rapid hygiene monitoring products including both ATP and protein detection technology. We are a service agent for 3M luminometers.
•
Allergen testing: Range of 3M Neogen Allergen testing products.
•
Data-logging: Vaisala temperature and humidity environmental monitoring products and data logging for pasteurisation monitoring (Star-Oddi) and other specialist applications.
•
•
16
Electrochemistry: pH and conductivity monitoring and other electrochemistry testing products from TPS, Jenway, Ionode, Hanna and others. Refrigeration/Freezing: Arctiko, So-Low, Haier and CLST. All cooling applications.
Food New Zealand
•
Separation and handling: Kubota, full range of centrifuges. Glenammer high quality laboratory sieves.
•
Safety cabinets: Full range of Biosafety cabinets, Laminar flow hoods and Fume hoods from Baker, AirClean, HealForce and Biobase.
•
Wine testing: Vintessential enzymatic test kits.
•
Fat, fibre and protein testing: OPSIS liquidline systems.
We also offer a general range of laboratory products including incubators, shaking water baths, ovens, spectrophotometers UV and visible, stirrers, ultrasonic cleaning baths, shakers. Ask us for any specific application or product requirements!
Overview
The Lab Supply team at the Grand Business South Awards, 2023
Lab Supply Supporting science and discovery across New Zealand. Lab Supply is a family-owned and operated New Zealand laboratory distribution company, with offices and warehouses in Dunedin and Auckland. We work behind the scenes, enabling scientists across New Zealand to take their work the extra mile, helping translate it into tangible benefits for society. We support our food and beverage customers with the right solutions to help grow their production capacity and lead the way in food safety and quality. We partner with over 75 global brands, including Eppendorf, Memmert, Greiner Bio-One, Technoplas, GVS Filtration, and Ahlstrom (Munktell), to bring you industry-leading scientific tech. We have also recently announced an enhanced partnership with Merck, to increase coverage in the F&B market and offer customers better access to the Merck and Sigma product range. We supply what the F&B industry needs to successfully innovate, process, and manufacture their products. Our portfolio includes a range of products for media and sample preparation, rapid chemical testing, bioburden and pathogen testing, environmental monitoring, analytical technologies, product testing, and more.
We also support what we sell with in-house servicing, calibration, and repair capabilities for a wide range of laboratory equipment, including liquid handling instruments. With our expertise in the setup of labs, we can install your equipment, ensure it works within the necessary parameters, and upskill staff on usage. Why partner with us? We understand the importance of accuracy and rigour and are committed to helping you maintain the integrity of your work through: •
Supplying reliable and best-in-class products.
•
Knowledgeable, responsive customer service and infield support.
•
Online customer portal and 24/7 ordering capability.
•
Maintaining optimum stock levels of our most popular products for quick delivery.
We are a supplier of choice for the scientific community across New Zealand and look forward to being of service to you. Talk to our team today!
February / March 2024
17
Overview
Alphatech Systems Forty years on Alphatech Systems, a proudly New Zealand-owned and operated company, is celebrating four decades of dedicated service to the Food Science Community. The analysis of chemicals is crucial for comprehending their behaviour and assessing potential environmental consequences. Alphatech proudly presents a selection of high-quality brands for your testing needs. Explore the comprehensive offerings from Alphatech Systems: •
Biochrom/WPA's Libra Scanning UV/Vis Spectros, featuring double beam and variable bandwidth options.
•
Cooper-Atkins' exceptional thermometry solutions, including meters and customised probes/sensors, tailored for the food and beverage industries.
•
Eutech Instruments' renowned food and water analysis instruments, covering pH/mV/Ion-specific, temperature, conductivity/resistivity/TDS salinity, DO, turbidity, and colorimeter meters.
The Phenom Desktop scanning electron microscope system
Horiba's high-quality equipment for water and food testing, with the added capability of creating custom applications for pH, ORP, EC, TDS, and DO meters.
ATA Scientific
•
Human Corporation's laboratory and high-capacity RO water systems, ranging from Type 1 Ultra-Pure to high-capacity RO systems suitable for research, general lab, and industrial applications.
•
Laboratoires Dujardin-Salleron's traditional range of wine analysis apparatus, including ebulliometers, sulfilysers, hydrometers, and titrators.
•
Multisensor Systems' Water and Air Analysers, specialising in hydrocarbon analysis, oil in water detection, THM, and ammonia analysis, essential for protecting potable and wastewater.
The Phenom Desktop Scanning Electron Microscope (SEM) is an essential tool used to study the relationship between food processing conditions and morphological changes of the food components, as the structure of foods can influence nutritional value. The Phenom XL G2 desktop SEM is easy to use and offers superfast imaging with fully integrated X-ray analysis to enable food structures to be both physically examined and their elemental composition determined. New automation solutions for quality control (QC) enable manual, repetitive tasks to be automated and a high volume of samples to be quickly processed. Particles, pores, fibres can be automatically characterised and foreign contaminants automatically identified for chemical composition.
•
Optika's specialty instruments for refractometry, sugar purity, optical rotation, and polarimetry.
•
Pratt Safety's UN-certified DG Cabinets, ranging from 30L to 425L, covering Classes 3 Flammable Liquids, 4 Flammable Solids, 5 Oxidizing Agents, 5.1 Organic Peroxides, 6 Toxic Substances, and 8 Corrosives.
•
Precisa's Balances, with capacities and resolutions ranging from 125g (0.01mg) to 12.2kg (0.1g), extending to industrial scales, moisture balances, and automatic ashing. The new 390 and 520 Series Balances with Tablet Style Touch Screens offer intuitive operation.
•
VICAM provides a complete line of qualitative and quantitative rapid diagnostic test kits, strips, and instruments for testing mycotoxins in food, feed, and grain products.
•
Waters Corporation offers an extensive array of Chromatographic Solutions, including High-Performance Liquid Chromatography (HPLC), Mass Spectrometry, HPLC Columns, vials, filters, and more. Additionally, Waters Corporation provides OnQ LIMS solutions, ensuring precise measurement of the target food composition.
•
Please don't hesitate to reach out to us at Alphatech Customer Service. We greatly appreciate your feedback, and we take pride in our commitment to meeting the unique needs of each and every customer. Your satisfaction is our priority. 18
Food New Zealand
Analytical tools for measuring food quality
The Malvern Mastersizer particle size analyser is used to determine particle size and size distribution for foods and additives. Particle size defines mouth feel and is important for controlling manufacturing costs. The Mastersizer 3000 is the premier instrument on the market for design, performance, reliability and software user experience. With a dynamic range spanning 0.01 to 3500 microns, the Mastersizer 3000 delivers precise, robust wet and dry particle size measurements tailored to the operator’s application needs. A small footprint, exceptional dry dispersion capabilities and intuitive software designed to ease user workload have resulted to its enduring appeal and propelled the system as the unit of choice. Malvern Zetasizer Ultra is used for the measurement of particle and molecular size, particle charge and particle concentration. The system can be used to determine optimal concentrations of food additives for desired taste and smell performance or to improve emulsion stabilisation of flavourings. The new Zetasizer Ultra delivers enhanced speed and ease of use, accelerating sample throughput. Multi-Angle Dynamic Light Scattering (MADLS) technology provides higher resolution, more complete particle size distributions and calibration-free particle concentration analysis to enable even greater insight into your samples. For further details contact ATA Scientific Pty Ltd
Overview
Food Tech Solutions Proudly, exclusively representing Megazyme! Megazyme is recognised as one of the World’s most dynamic and innovative life sciences businesses, winning a number of prestigious awards. Megazyme is a globally recognised leader that manufactures, supplies and develops new, refined analytical testing methods and associated reagents for measurement of carbohydrates and their components such as starch, sugars, and enzymes and diagnostic assay kits. Cutting-edge research is at the core of Megazyme’s product development. Their test methods consistently set new standards in accuracy, reliability, and convenience for laboratories around the world. These testing kits attract world-wide acclaim for their genuinely innovative nature and exceptional and unique purity of employed enzymes. They are specifically developed to supply direct to beverage, cereals, dairy/food, feed, fermentation, biofuel and wine industries. Importantly Megazyme offers exceptional technical advice and support to all customers with a large on-hand analytical scientific team working in their extensive R&D laboratories for any analytical challenges that may be encountered. Many Megazyme test kits are recognised worldwide with approved methods by regulatory institutes in both research and industry. These are validated as official standard methods, recommended by the relevant regulatory bodies and scientific associations following rigorous inter-laboratory evaluations under the auspices of official scientific associations e.g. AOAC, AACC International, RACI, EBC and ICC. These stamps of approval demonstrate that Megazyme delivers accurate, reliable, quantitative, and easy-touse test methods that meet their customers’ exact specifications. We are proud to have an enduring close relationship with Megazyme (owned by Neogen), and actively support excellence in research, innovative product development and testing capabilities in New Zealand!
February / March 2024
19
Overview Digitise your laboratory
Anton Paar GmbH Anton Paar GmbH, established in 1922, is a global leader specialising in laboratory and process measuring instruments. Anton Paar New Zealand Limited was established in 2018 to directly support the local market with consultation, supply and support of high-quality test and measurement instrumentation. Laboratory and process measuring instruments from Anton Paar are utilised throughout the manufacturing process to ensure quality, time after time. From trace element analysis of food ingredients to quality checks on flavours, raw ingredients to final products, continuous monitoring of compositions and concentrations, to sophisticated analyses of mouthfeel, mixing and stirring behaviour: Anton Paar offers a multitude of solutions for laboratory and process measurements. The product portfolio ranges from portable measuring instruments, through high-precision automated laboratory or process measurement technology to individual industry specific solutions. •
Density, Refractive Index and concentration measurement (Brix) of liquids and solids.
•
Determination of dissolved gases (O2/CO2/N2) in beverages.
•
Sample Preparation – Digestion of samples, evaporation, acid leaching, and extractions.
•
Accelerated determination of oxidation stability to assist with shelf life predictions.
•
Particle Size Analysis - Measure a wide range of particle sizes in liquid dispersions or dry powders.
•
Powder Characterisation - Techniques to characterise water sorption rates, shelf life, bulk density and tapped density for storage and transportation of granular foodstuff.
•
Identification and verification of raw material and samples by Raman Spectrometer.
•
Optimising the mouthfeel, texture, spreadability and pourability for a range of foodstuffs with rheological test methods (eg viscosity, yield point, penetration consistency and thixotropic behaviour).
To learn more about Anton Paar’s products and their applications, please visit our website
Bio-Strategy Offering multiple solutions for the New Zealand food and dairy industry. Gold Standard Diagnostics provides fast, reliable, and easy-to-use diagnostic assays and instruments in the fields of bioanalytical testing for the food, feed, environmental, biopharma, animal health, and clinical industries. GSD offers solutions to deliver improved safety, compliance, and quality control through the efficient detection of pathogens, allergens, or pollutants, available in a variety of ELISA, LFD or PCR-based kits. JASCO’s analytical instruments can be used to analyse the quality, safety, and nutritional value of food products. They can also help food manufacturers comply with regulatory requirements and improve the production processes. Skalar provides analytical methods for food and feed analysis, ensuring that food and feed products are safe and of high quality, while also complying with official regulations. Hamilton Robotics foodInspect™ NIMBUS® for 3M™ Molecular Detection System. A powerful, personalised automation solution for quality pipetting.
Ohaus scales and balances for the food industry (check-weighing, percentage-weighing, counting, price-counting etc.) and benchtop / handheld pH meters and moisture analysers.
Molecular Devices absorbance microplate readers to streamline beer, wine and food safety analyses using industry-standard approved methods.
Miele Professional under-bench and stand-alone laboratory washers/ disinfectors with a large range of accessories for both wide neck and narrow neck glassware. Available in passive drying or active HEPA filtered drying models.
Hamilton Company sensors for process analytics in the food and beverage industries. Their optical DO and pH process sensors offer lower operating costs, tighter process control; seamless calibration, troubleshooting and connectivity; quick recovery from SIP, CIP or autoclaving. 20
Food New Zealand
Priorclave’s wide range of autoclaves for all sterilisation needs. ESCO ovens and incubators from 32L to 240L as well as Laminar Airflow Cabinets in either horizontal or vertical airflow formats providing ULPA filtered clean air.
Overview
Hygiena Leveraging data analytics for enhanced food safety and quality control. In the world of food safety and quality control, leveraging data analytics has become crucial for ensuring the highest standards. With the increasing complexity of food supply chains and stricter regulations, it is imperative for quality control and food safety managers to adopt modern tools and processes to mitigate risks and prevent contamination events. Digital transformation and data digitisation offer significant benefits, including real-time data access, improved decision-making, simplified a udit p rocesses, a nd c ost savings. Traditionally, testing data was stored in separate files o r c ompiled manually, making it challenging to react quickly to concerning results or potential contamination. The cost of a single recall can reach up to $10 million, not to mention the indirect costs and damage to brand reputation. To address these risks, robust processes and comprehensive Hazard Analysis and Critical Control Points (HACCP) plans are essential. A strong data capture and management system that consolidates food safety test results from multiple sites and zones can provide a complete picture of food safety risks.
Digital data platforms enable facilities to reduce manual tasks, minimise errors, and access accurate and real-time information, enabling faster response times and effective decision-making. Data analysis and trend identification can help identify potential contamination risks and prevent contaminated products from entering the market. Digital tools also simplify compliance with regulations and streamline audit processes. A digital system can capture, sort, store, and trend data based on key variables such as zone, test type, and instrument type facilitating proactive risk assessments, root cause analysis, and continuous improvement initiatives in food safety. SureTrend® software can significantly enhance food safety testing and quality control. It offers advanced analytics, visualisation of results, and facility layout mapping to pinpoint areas of concern and make informed decisions. As the food industry continues to evolve, data driven digitisation is crucial for maintaining a competitive edge. Digital technology empowers stakeholders at all levels to access and analyse data in realtime, leading to enhanced decision-making, improved processes, and optimised food safety. February / March 2024
21
Overview
Mätt Solutions The ROS 1 Automated Moisture Analyser The ROS 1 Automated Moisture Analyser from Aqualab gives you reliably accurate moisture measurements, allowing tighter process controls and saving you money on energy bills, reducing risk, preventing rework and maximising yield. •
The unit conforms with AOAC, ASTM, ISO – Dry to a constant weight or enter a time and temperature for your test
•
No method development – Patented software and breakthrough algorithms make the ROS 1 completely sample agnostic
•
Automate busywork – ROS 1 tracks and graphs sample weight, temperature and test time
•
Rapid testing, high throughput – Measure up to nine samples at once in 40 minutes or less – about four minutes per sample
•
Simple operation – Included Bridge desktop app makes taking readings and exporting results quick and intuitive
•
Precise results – High-grade integrated scale, exact temperature control and patented vapour pressure correction software ensure quality readings
•
Highly repeatable – Consistent and exact control of each relevant parameter
•
Auto dry-detection – As evaporation slows, the ROS 1 weighs samples more and more frequently, then stops precisely when the sample is dry
22
Food New Zealand
In summary: Nine samples per run. 40 minutes. Zero busywork. The ROS 1 automates the monotony, freeing you to do more profitable work. The ROS 1 collects extensive data, enters it into a spreadsheet, creates a live drydown curve, and safely ends the test – all automatically, with no supervision necessary. ROS 1 heats samples gently and precisely, raising the sample’s temperature and vaporising moisture without scorching or burning. As samples dry, they’re cycled across a highly accurate scale that records changes as small as 1/1000th of a gram. It’s MC analysis at its best: Precise, repeatable, reliable. The ROS 1 gently heats the sample itself, not the chamber. That means the ROS 1 moisture analyser for food offers the exact temperatures of a drying oven paired with automated, accurate weighing and remarkable speed. Aqualab's easy-to-use and beautiful products win design awards across the globe. Device training is simple, operation is intuitive, and the resulting productivity gains are invaluable. Contact Mätt Solutions for more information.
Overview
METTLER TOLEDO™ METTLER TOLEDO is excited to announce the introduction of a new Standard and Advanced product range. The new balance models are the MX, MR and MA ranges. They focus on a consistent user interface across models, enhanced connectivity for digital data collection, and improved performance. This makes these new Analytical and Precision (Top Loader) balances ideal for the food industry, whether you are weighing large sample sizes, or making up a standard for chromatographic or other analysis. These reliable and robust balances deliver consistently accurate results even in the toughest environments. The MR balances are in the middle of the range with capacities from 120g to 6.2 kg – good all-rounders suitable for any environment, making them the right choice particularly when ease of use and versatile connectivity are needed in a food lab. We’ve also considered easy cleaning with smooth surfaces and rounded edges, making cleaning spills easy!
Advanced technologies, including automatic adjustment and guided levelling, simplify daily weighing. Multiple data interfaces and command options make it simple to connect your MR balance to LIMS, PLC, and MES systems, as well as directly to other lab instruments for the direct transfer of data. Built in User-Management-protocols allow operators to see the functions and applications they need to carry out their tasks, simplifying processes and reducing errors. The MR Analytical and Precision Balances are versatile in nature and can be used for different types of applications in a food environment such as weighing ingredients, quality control, R&D, formulation development, and nutritional analysis. Where a high-resolution balance is required, we recommend the MX balances, and for routine, trouble free weighing, the MA balances complete the range with capacities up to 32 Kg. To find out more about our balance range search balances on our website. February / March 2024
23
Overview
Ngaio Diagnostics Ngaio Diagnostics is a New Zealand-owned supply company, providing innovative testing solutions to the food and beverage industry. With over three decades of experience, Ngaio represents some of the world leaders within the space, with an ever-expanding range to cover all testing needs. Partnering with trusted brands such as Hygiena, Randox Food Diagnostics, Sysmex, MSD Diagnostics and more. Ngaio has solutions for cleaning validation, allergen control, micro testing, and pathogen screening, from easy-to-use in-house test kits to laboratory standard kits and instrumentation. The small yet powerful team have in-depth knowledge of the products and industries and receives excellent technical support from suppliers. Proud to provide quality advice and support in a timely manner, ensuring products are supplied promptly. Please visit our website or get in touch directly to learn more about the range. 24
Food New Zealand
Overview
The O2/CO2 Oxypad gas analyser
MITech WITT analytics With the new O2/CO2 gas analyser Oxypad, WITT-Gasetechnik has presented a two-in-one solution for the quality control of modified atmosphere packaging – a high-quality table-top device and mobile analyser in one. The innovative design is particularly user-friendly and makes operation quick, easy and safe. In developing this device, WITT, a manufacturer of gas-related equipment, has applied its decades of experience, and the feedback of thousands of users to develop a compact and functional solution.
High reliability Inside the Oxypad, the best available gas sensor technology is deployed. A sample can be taken from the packaging quickly and efficiently by means of the needle, and the proportion of oxygen and carbon dioxide can be determined. Thanks to the small gas sample requirement, even small packages with very low gas volumes can be tested.
LabwareHouse LabwareHouse is a premier supplier of laboratory glassware and equipment catering to the food, wine, and brewing industries as well as the education and research sectors. Navigating our well-organised website is a breeze, featuring a dedicated ‘Brewing and Wine’ section where frequently requested products such as glassware, magnetic stirrers, wine and beer hydrometers, and peracetic acid test strips are listed. Sign up for our monthly e-newsletter to receive notifications of our regular special offers and latest product updates. Our range includes quality products made in New Zealand including the impressive Sistema range. Sistema produces food-grade storage containers in sizes ranging from 380mL to 90 litres, featuring fantastic design and durability for repeated use – a choice that benefits both you and the environment. In addition to brewing and winemaking equipment, our offerings for the food sector include a comprehensive selection of economical and premium glassware, stirrers, analysers, and measuring equipment from Ohaus. Our user-friendly web site has no minimum requirements, allowing you to order anything from a single test tube to high-end testing machines.
Individual limit values per gas can be defined for each package. If these are exceeded, the user is alerted by an alarm. Another function that makes the measurement results particularly reliable: if the needle or the filter is slightly contaminated, the analyser adjusts the output so that a correct measurement is still given. If the needle is blocked, a warning is given. False measurements are thus effectively prevented.
Because we are online only and have a streamlined product ordering and dispatch system we can ensure swift service and costeffectiveness for our customers (and most items listed on our website are available ex-stock). Our team are able to dispatch orders daily and readily available to provide advice on product selection to meet your laboratory needs.
Contact MITech Technology Group for more information.
We extend a welcome to inquiries from companies in the food sector.
February / March 2024
25
NZFSSRC
The NZ Food Safety Science & Research Centre - what does it save New Zealand? This article has been written exclusively for FoodNZ by the NZ Food Safety Science & Research Centre (NZFSSRC)
Director of the NZFSSRC is experienced senior scientist, Dr Libby Harrison
How do we assess food safety risks? Insurance company actuaries have rich accumulating data on the cost of road accidents, floods, house fires, and healthcare, on which to calculate probabilities and premiums. Food safety risks are trickier to assess. How do you estimate the cost of foodborne disease outbreaks, factory closures and market exclusions that haven’t happened, and may never happen? Can you quantify lost reputations and damage to New Zealand’s brand? Last year, the NZ Food Safety Science & Research Centre (NZFSSRC 26
Food New Zealand
Microbiologist, Distinguished Professor Phil Bremer (University of Otago) is the NZFSSRC Chief Scientist
or ‘the Centre’) asked the Lincoln University Agribusiness and Economics Research Unit (AERU) to undertake the difficult task of estimating the value to industry and the country of having the New Zealand Food Safety Science & Research Centre available to initiate and manage food safety research and foresee potential food safety risks. To cut to the chase, AERU’s estimate was $164 million per annum. By comparison, the virtual Centre, hosted by Massey University, receives an annual budget of $2.5 million of government funding and is expected to raise half the money (in cash or in-kind) it spends on research from industry beneficiaries.
NZFSSRC
More about NZFSSRC The Director of the NZFSSRC is experienced senior scientist, Dr Libby Harrison, who was most recently in charge of a large group at ESR as General Manager, Health and Environment. Microbiologist, Distinguished Professor Phil Bremer (University of Otago), the Centre’s Chief Scientist, is well known to NZIFST members as past President. Deputy Director, Dr Tim Harwood of the Cawthron Institute, brings a strong chemistry dimension to the Centre. The NZFSSRC was set up in 2016 following the Inquiry into the Clostridium botulinum scare (aka the WPC80 Incident) in 2013 that cost Fonterra, and New Zealand, in the order of $200 million. Though soon shown to be a false positive, the stain spread to the whole industry and damaged New Zealand’s reputation overseas for a time, even impacting the value of the New Zealand dollar. But as with natural disasters, people forget such calamities after a while and can become complacent. Agri-economist Distinguished Professor Caroline Saunders and her colleagues at AERU used real examples from overseas, such as the 2021/22 Cronobacter contamination of infant milk powder in the United States, which caused two infant deaths – and actual local events, like the Centre’s interventions during COVID-19. Some timely evidence-gathering by the Centre saved our exporters from being shut out of highly reactive markets. Successive reports concluded: "While SARS-CoV-2 can remain infectious and/or detectable on food processing surfaces, packaging and some foods under certain coldchain conditions, there is still no evidence that food or food packaging are significant transmission pathways for COVID-19." The Centre has 29 industry members, including Fonterra, Zespri and the Meat Industry Association, who are generous in sharing their resources and knowledge with other companies. They have been outstanding supporters of, and contributors to, the Centre. This collegial networking is facilitated through the Centre’s industry advisory group and sector taskforces (dairy, horticulture, seafood, poultry). Many companies, especially in horticulture, are small and do not have the capacity to undertake risk assessment or to pay for research on their own. Many took a big hit last year from Cyclones Hale and Gabrielle. Through the Centre, they can access not only scientific expertise but also government funding and share costs with members who have the same challenges. Research conducted through the Centre has the added benefit of being independent, and therefore more credible than if carried out by an interested commercial party. As with the COVID-19 example, this is very important to acceptance both in New Zealand and by overseas regulators and customers.
Agri-economist Distinguished Professor Caroline Saunders headed the team preparing the value assessment
The AERU study The AERU team estimated the savings from real events the Centre has been involved with, and realistic potential scenarios from the poultry, dairy and horticultural sectors. The $164 million estimate was derived from these case studies alone and is therefore very conservative. Quantifying dollar savings is one thing. As well as costing a variety of real and hypothetical misadventures, Saunders and the team interviewed industry members in depth about the Centre’s qualitative benefits to them, including providing immediate advice and support during disease outbreaks such as the Salmonella enteritidis outbreak that devastated some poultry suppliers in 2021/22. Here are some of the comments, which are as telling as the hard accounting: “If I would need to find all information by myself, I would be years behind without the support . . . It’s not just the funding but knowing the experts that are picked are the best in New Zealand to do that piece of work. That provides confidence back to our leadership team and board that we’re not just throwing money away. We have our best people/subject matter experts working on these things.” “If there wasn’t a NZFSSRC, [we would] have to rely on peoples’ networks and people that we know, and maybe the research provider [we know] is potentially not the best to engage . . . Food safety crosses many research institutions and universities, so a lot of people to choose from . . .” February / March 2024
27
NZFSSRC
“For the food industry, proper risk management means the difference between keeping manufacturing going versus closing down, which has very big costs . . .” – the respondent further stating that if the NZFSSRC were to cease operations, “it will substantially reduce our ability to do risk management in New Zealand.”
Zealand’s academia . . . we’ve seen the emergence of risks in specific markets that are likely to move to New Zealand . . . then you’ve got three weeks to get your ducks in a row. This is worth gold to us to have that kind of thing. ERIS is essential. If this stops, it would be like shooting ourselves in both feet – it would be an absolute disaster.”
With reference to the NZFSSRC’s timely literature review by Kingsbury (2022) with regard to possible transmission of COVID-19 through food and food packaging – the seventh review conducted by Kingsbury with Centre funding – one member stressed that, “within a week we could mobilise the NZFSSRC and see if they could put together an opinion on this so that we could put into ISO that there was no need for a test on the outside of packaging. This was a big win for the industry.” Respondents highlighted that this review was excellent and a good example of risk management.
Another industry member said, “I can’t remember how much we need to pay for that [ERIS], but it’s great. If we didn’t have the NZFSSRC, I’d have to spend my time on this, or have that done, so we can stay abreast and ahead of the curve.”
Another participant pointed out that without the NZFSSRC they would need to connect with overseas providers, e.g. in Australia or the US. “Now we have a New Zealand-based group who are as good as the rest of the world . . .” Many industry participants commented favourably on the ability to network with other firms and experts on food safety issues because of their membership with NZFSSRC. “It’s certainly been value for money . . . it is really hard to put a value around the networking you get from being part of the Centre . . .” There were also many positive comments about ERIS (Emerging Risk Identification System – a food safety horizon-scanning service run by the Centre). “One piece (of work) that’s really relevant in the risk assessment domain and New Zealand as a whole, is the Emerging Risk Identification System. This is a system that leverages New 28
Food New Zealand
One participant emphasised that an improved culture towards food safety is important because of the reputational risk to the New Zealand brand from food safety outbreaks: “Small or big industry is irrelevant. If small industries have problems or recalls, that market closes for all [of that sector]. It’s our whole industry. We managed to prevent several of those on a regular basis with SME industries.” The independence and scientific credibility of the Centre is important for communicating industry research results. Demonstrating this, one interview participant commented that, “For scientific credibility, it is important that the Centre is out front – there’s more credibility and it’s better received by the public and other stakeholders.” Another respondent said, “The Centre’s scientific credibility is very important to get public acceptance. It is the rigour, transparency, and attention the Centre provides in designing, conducting, and reporting the research results.” AERU said in its report: ‘The facilitation of the use of whole genome sequencing (WGS) for the detection and mitigation of potential pathogens in dairy processing plants has been a key focus for the NZFSSRC. The Centre’s work in this area has led to the establishment
NZFSSRC
of WGS processes being routinely employed by large New Zealand dairy firms. NZFSSRC expertise is used to upskill staff, providing considerable value to food safety practices, as well as mitigating potential costs. For example, one dairy processor stated that they detected a potential incidence of a harmful pathogen in one of their milk processing plants. This would normally require the processor to shut down the whole plant until the pathogen could be isolated and removed. Instead, the processor arranged for NZFSSRC WGS research to be carried out, which showed that the pathogen was limited to one dryer at the plant. Based on this, the processor was able to simply remove one dryer from production, thereby saving approximately NZ$100,000 in costs associated with plant closure and testing. Based on the findings from interviews, this is an example of the kind of costs that are frequently saved by the intervention of the NZFSSRC.’ The case studies used by AERU, and associated costings, are fully described in their comprehensive report* which is well worth a read for anyone professionally involved in food safety and quality management and considering membership of the Centre. [Link below] NZFSSRC Director, Libby Harrison, was delighted with the report’s findings. “As a part publicly funded organisation, we can’t be complacent, and need to demonstrate value for money. We must be constantly on the edge of our seats to prepare for new threats to our food industries and public health. Last year certainly demonstrated that. We had cyclones badly affecting horticulture, Salmonella enteritidis impacting the poultry industry and toxic algae closing a large part of the East Coast to shellfish gathering. In this dynamic
environment, you never know what’s going to come at you next. “EU and US markets are moving towards zero tolerance of many pathogens and contaminants, with the technologies available to test for ever more minute quantities. Anticipating and keeping up with all the changes and new regulations is an important part of ERIS’s work. And there is a constant tension between sustainability (for example preventing food waste, reducing and/or using recycled packaging) and protecting food quality and integrity. Major developments like cell-cultured meats and other novel foods will require new safety protocols. And then there’s AI. By popular demand, the Centre is organising another industry futures forum on 12 March, in Wellington, to discuss the opportunities and threats AI presents from a food safety angle. The programme and registration details will be up on the website (www.nzfssrc.org.nz) very soon.” Hear Distinguished Professor Caroline Saunders discuss the report’s findings in this Centre webinar https://www.nzfssrc.org.nz/events/ seminar/#/ or the YouTube link is here: https://www.youtube.com/ watch?v=4H2aVxiX_Ns
References * https://www.nzfssrc.org.nz/assets/Guideline/Economic-Valuationof-NZFSSRC_AERU_FINAL-v2.pdf Guenther, M., Driver, T. Saunders, C., Dalziel, P. (2023). The Economic Benefits of the New Zealand Food Safety Science and Research Centre. Client Report prepared for New Zealand Food Safety Science and Research Centre, May 2023. Lincoln University: Agribusiness and Economics Research Unit.
February / March 2024
29
Reprint
Careers The food technology job market – a perspective from the middle
John Lawson, Lawson Williams Consulting Group From where I sit, in a recruitment company that has been recruiting food technologists since 1989, the market for food technology graduates has become extremely challenging for both employer and employee alike.
By now it should be no surprise to anyone that we live in a skills-short market. This is particularly real for those companies who employ food technologists. All of Lawson Williams’ clients know that a potentially difficult and time-consuming challenge is ahead of them when they must replace or add to their technical staff.
being considered a last resort and restructuring of existing job responsibilities can be seen as a preferable solution if the right experience cannot be found.
The government is aware of this skills shortage and as a result food technology is listed by the Immigration Department on their longterm skills shortage lists. In other words if you have a relevant qualification and experience and wish to migrate to New Zealand you are basically guaranteed permanent residency. That’s assuming you’ve been a good citizen with no police record and are not about to become a drain on our already stretched public health system.
This is obviously a ‘catch twenty-two’, as research shows that staff are placing greater value on their development within organisations. This is particularly true for more recent graduates whose loyalty is intrinsically linked with their understanding of what a company will provide for their career development and will quickly move on without it.
This shortage has got many people excited, particularly some tertiary institutions, many of whom have spread the good word that there must therefore be at least three to four jobs for every food technology graduate. Talk to the graduates however and you will hear a different story. “Most employers say they want someone with experience, but how can I get experience if I’m not given a chance?” The current (and likely long term) reality is that New Zealand is desperately short of food technologists with two to eight years’ experience. So why is the market like this and what can we do about it? What must employers do to enable them to become an employer-of-choice in a skills short market? We need graduates, so how can they be more attractive to employers in the current market?
The current market 1. It’s all about reducing the “Cost to Performance”. More than ever before companies are running hard just to stay in the market. Competition in local and global markets and increasing overseas ownership or control continue to place increasing pressure on New Zealand companies. As a consequence manufacturers have flattened their structures and are becoming more focused on the time it takes for new employees to become productive and also in minimising their risk of failure. In recruitment terms these factors are referred to as the ‘cost to performance’ and the ‘cost of failure’. To reduce the risk and the potentially large costs associated with these two factors, companies have developed a preference for a minimum of three years’ experience when seeking a new food technologist. In the current market employing a new graduate is increasingly 30
Food New Zealand
2. Managers don’t have as much time to train and develop new employees.
3. The food industry’s need for broad skills – not narrow specialisations – is growing. As structures continue to flatten and individual role responsibilities increase, companies now value a range of experiences. What can we do about it?
Employers 1. In a skills-short market you must become focused on talent management – developing and communicating your employee brand. Regardless of company size, this is essential if you wish to be firstly, visible and secondly, to have a choice of potential employees. It is generally true that larger organisations find it easier to commit resources to the development of an ‘employee’. All business however must be thinking about simple employee brand strategies such as attending industry events that build the profile of an organisation as a future potential employer in a skills-short market. Employee branding is also about retention and development. What happens when a new employee joins your company? Their opportunities for ongoing development are also critical factors in ensuring that you will be known as an employer of choice and as a result have both quality and numbers of candidates to choose from when recruiting in a skills-short market. 2. Open your eyes to overseas candidates. Approximately 50% of all food technologists now employed each year in New Zealand are from overseas. This may mean greater complication in the employment process including supporting immigration requirements. It means getting used to interviewing by telephone or using Skype or Zoom and talking to referees in less familiar countries. 3. Understand modern generations of employees. They will travel, they will demand clarity around career development opportunities, they will expect to be paid well, they will value flexibility and they will vote with their feet.
Reprint
Employees and graduates 1. If you are still studying or about to start, make sure you have some involvement with industry throughout your tertiary training. The best degrees have a requirement for industry work experience or similar. If yours doesn’t, make sure your holiday jobs are industry related and give you some practical experience of the real world before graduation. This experience will put you ahead of other graduates every time. 2. As a graduate, be flexible in your job choice. Few companies in New Zealand have the luxury of allowing you to be too specialised. Beyond graduate level, think about how specialised you can afford to become. The more specialised, the fewer job opportunities you will have. Think also about additional or complementary study or training options. A range of skills and experience is critical for future employability in the New Zealand market.
•
Constant communication is an essential factor in
•
retaining young talent.
•
Identify mentors to work with them.
•
Allocate projects in addition to normal responsibilities.
•
Develop a strong employee brand including attraction, retention and succession strategies.
Putting ‘OE’ in its place The big ‘OE’ is well entrenched in New Zealand culture and will therefore always be a factor when employing graduates. In a skillsshort market it has played a significant role in developing employers’ preference for hiring experienced candidates who have hopefully got it out of their system. International experience has become highly valued in the New Zealand food industry. If we are to be globally competitive our businesses will benefit if our employees also have a global view. A positive and pro-active response to staff wishing to do OE will provide greater opportunity to attract them back on their return. In a skills-short market if your staff are worth having back you should consider things such a special leave for a reduced period, or you may help them find work overseas that is relevant to your business. You should at least keep in contact with them on their travels. Essentially it’s all about your employee brand. A proactive attitude to staff wishing to do their OE will build your employee brand both internally and externally and will increase your opportunity to attract them back on return to NZ. In addition the market will also become aware of your attitude (food technologists talk) and this will increase your rating as an employer of choice, again building your employee brand.
When considering doing your ‘OE’ put some thought around how it might assist your career development when you’re back in New Zealand. Relevant overseas work experience is becoming increasingly sought after and can place you ahead of the competition. Think about how you can combine the important aspects of letting your hair down and seeing some great places with exposure to the global food industry. If you have made the decision to experience life overseas but don’t know where to start when looking for relevant overseas work, recruitment companies have a wide range of overseas contacts and resources and can assist you before you leave New Zealand. 3. Skills are important: attitude and aptitude are paramount. As skills and experience become scarcer, companies are placing greater emphasis on soft skills, recognising that technical skills can more easily be learned. As indicators of success in an increasingly challenging food industry, employers are seeking candidates with the following; •
personal awareness
•
change-orientation
•
teamwork
•
integrity
•
leadership
•
innovation
•
future focus
•
results focus
Recognise the emphasis, it’s all about understanding yourself and how you work in a team, dealing with constant change and the future with a focus on results. And by the way also being a strong leader. This article was printed in FoodNZ in Feb/Mar 2007 but still remains relevant.
John Lawson is founder of Lawson Williams Consulting Group. He initially studied Biotechnology at Massey and is a professional member of NZIFST. He now enjoys leading a team of recruitment consultants, helping people like you develop satisfying careers.
Specialist Recruitment - Permanent and Contract
www.lawsonwilliams.co.nz February / March 2024
31
Packaging
Meeting the 2025 National Packaging Targets Nerida Kelton, FAIP, Executive Director – AIP, Vice President Sustainability & Save Food - WPO Embedding SPGs in SMEs’ businesses In recent years the Australian Institute of Packaging (AIP) has been working with hundreds of SME’s to help them to better understand how to meet the 2025 National Packaging Targets and where designing sustainable packaging fits into the picture. As New Zealand companies are actively exporting food products to Australia, this change needs to be fully understood on both sides of the Tasman.
So what are the SPGs The Sustainable Packaging Guidelines (SPGs) are a central part of the co-regulatory framework established by the National Environment Protection (Used Packaging Materials) Measure 2011 (the NEPM) and the Australian Packaging Covenant (the Covenant). The NEPM and the Covenant state that the SPGs are to assist the design and manufacture of packaging that meets the sometimes-conflicting demands of the market, consumer protection and the environment. The 10 Sustainable Packaging Principles that make up the SPGs are: 1.
Design for recovery
2.
Optimise material efficiency
3.
Design to reduce product waste
4.
Eliminate hazardous materials
5.
Use recycled materials
6.
Use renewable materials
7.
Design to minimise litter
8.
Design for transport efficiency
9.
Design for accessibility
10.
Provide consumer information on sustainability
The AIP has also developed a detailed checklist and worksheet for SME’s to use so that they can incrementally improve their primary, secondary and tertiary packaging, machinery and on-site waste and recycling. 32
Food New Zealand
Little Big Dairy have begun using clear caps on their milk bottles to help ensure the recoverability of the material
Packaging
Small steps towards lowering environmental impacts across the entire business operations are encouraged and sometimes it takes an outsider like an AIP technical expert to identify low hanging fruit that can be easily achieved for their business. The results have been wide ranging with numerous businesses making valuable steps to achieve more sustainable practices. Two stand out success stories are Dentalife and Little Big Dairy which are both testaments to the people that lead the businesses and the staff that work there. <subhead>Little Big Dairy Co –move to clear milk caps Founded in 2012 the Little Big Dairy Co is a family-owned dairy business that is based on the banks of the Macquarie River outside of Dubbo, New South Wales, Australia. The company manages the product from start to finish, including milking, processing and then filling the bottles. Whilst working with Little Big Dairy Co the AIP saw that sustainable packaging was very important to the business. They wanted their packaging to be as sustainable as possible and had identified that packaging was an area of the business that needed improvement. The AIP guided Little Big Dairy to look at all the 10 SPG’s, including the materials they used, material efficiencies, the ability to incorporate recycled content into their products and the circularity of their design to ensure true recyclability. During the one-on-one sessions with Little Big Dairy, the AIP technical expert identified a low hanging fruit that could achieve more circular design: to transition the coloured lids to clear to ensure true circularity by design. This one design improvement saw Little Big Dairy become the first dairy brand in Australia to use clear bottle caps in place of dark pigment colours, to help improve the recoverability of the material. They also began selling their milk in 10L bladders, removing more than 260,000 single-use bottles from market a year. Investment in packaging equipment has allowed them to secure their boxes with hot glue, removing tape from packaging. Little Big Dairy followed the SPGs during the process and the checklists that were developed by the AIP helped to effectively translate to more sustainable packaging. The Sustainable Packaging Design Guidelines (SPG’s) are a foundational process for designing more sustainable packaging that considers all environmental impacts of the product, the packaging and the business. The AIP recommends that every business, no matter how small, should be using the 10 SPG principles in their business and we encourage everyone to take small steps today. Ask the AIP how.
Delivering Sustainable Packaging Projects for SMEs Brett Henderson, National Project Lead – Circular Economy “I collaborated with the Australian Institute of Packaging to design, create and deliver a Sustainable Packaging Project for SMEs. The vision of this circular economy project was to provide advice and direction that was both practical and implementable for business owners. We did this by focusing on the implementation of the Sustainable Packaging Guidelines into SMEs' business operations and leadership to meet the Australian 2025 National Packaging Targets. Over two years we leveraged a business advisory network that provided individual advice to 100+ small businesses that participated in the project from multiple sectors. The combined revenues of this group of businesses exceeded AUD$1B. Forty of those businesses participated in a new innovative approach we created called the ‘AIP Hour of Power’. Where a business would spend one hour working remotely with, and being challenged by an approved AIP packaging specialist. This delivery method proved to be invaluable to all who participated. In addition, we held multiple 1.5 hour webinars and 4 x five hour sustainable packaging bootcamps. These activities were highly regarded and as a result attracted 3,000 + participants in total. It was an audacious project of national significance that had never previously been attempted. Its success was possible only through collaboration with the Australian Institute of Packaging and those stakeholders from government and industry committed to a more sustainable and circular economy in Australia. One of the real highlights for me was working with the passionate team at the AIP led by Nerida Kelton, with Ralph Moyle, Keith Chessell and Pierre Pienaar. They worked tirelessly to deliver webinars, bootcamps and the AIP Hour of Power sessions. Without all your support none of this would have ever been possible. Nerida and I would speak on an almost daily basis. She is incredibly dedicated to the greater purpose of improving industry through a circular economy lens. Thank you. So much more work is needed to be done in this space to support SMEs to navigate their way through the sustainable packaging challenge. To be honest I would replicate this model at scale. This worthwhile model will no doubt be shaped through the introduction of the new packaging regulations and packaging materials as they are introduced, and new ones developed.”
February / March 2024
33
NZIFST
NZIFST News Conference 2024 Conference Chair, Rob Archibald, and his committee are making excellent progress developing the programme for 2024 conference and it's going to be memorable as always with quality speakers, lots of social events and chat and exhibitors to share their expertise.
Call for Abstracts The call for abstracts is now open for this Conference. The theme of the conference is Diversity in the food industry. And our industry is amazingly diverse, from the products, to the processing technologies, to the markets and how our products reach our markets and much more. We invite you to submit an abstract and make a contribution to the programme. All abstracts will be reviewed and submitters notified of acceptance. We encourage representatives from industry, students, post docs and others who want to share the results of their work or experience. Conference session themes will cover: •
Innovation
•
Food waste
•
Sustainability
•
R & D funding
•
Partnerships
•
Misinformation and/or Media relations
•
Career opportunities
•
Genetic Engineering
•
Local production
•
Market diversity
•
Packaging
•
AI & ML
•
Novel foods
•
New processes
•
Rapid food analysis
•
Membrane applications
•
Nutrition
•
Automation.
NZIFST Directory EXECUTIVE MANAGER Wendy Bayliss PO Box 44322, Pt Chevalier Auckland 1022 New Zealand
For more information on submitting an abstract and to make a submission, follow the QR code below or go to the portal HERE
Phone: 022 549 8483, Email: wendy@nzifst.org.nz PRESIDENT
Esraa El Shall esraaelshall@gmail.com
VICE PRESIDENT
Bob Olayo bob@matt.nz
TREASURER
Call for abstracts now open
Grant Boston grant@boston.net.nz
Scan the QR code to access the abstracts portal 34
Food New Zealand
NZIFST
Confirmed Conference Keynote Speakers The Institute is pleased to announce that the following speakers have confirmed that they will present plenary papers at Conference and discuss diversity in our food industry from the perspective of their various viewpoints.
Katy Bluett, Establishment Director, Future Food Aotearoa (FFA)
An eternal optimist, Anne’s passion for creating a more inclusive world is infectious. She is known for her energy, enthusiasm, innovation and entrepreneurship. Her career has spanned leadership roles in key sectors including health, education, local government and not-for-profits committed to equity and growing people.
Ian Proudfoot, KPMG
Katy is passionate about growing NZ’s F&B industry in bold new ways, and has recently taken up the role as Establishment Director for Future Food Aotearoa. The new movement is driven by nine founders wanting to propel a new generation of Future Foods businesses to be worth over $500m. Until recently Katy led Callaghan Innovation’s F&B sector mission, working with more than 400 of NZ’s most innovative and promising F&B businesses. Katy has worked in a variety of local and international leadership roles across top FMCG, Ingredients and Foodservice companies, launching over 1000 F&B products along the way.
Jenny Brown, Customer Navigator, Callaghan Innovation With a background in food and beverage, manufacturing and AgTech, Jenny prides herself in being able to have a conversation with a customer from any sector and business stage. “I can understand their needs and how Callaghan Innovation can guide them towards the expertise and resources they need to advance their business.”
Ian joined KPMG in the London office in 1992, moving to New Zealand in 1996. Ian was admitted to partnership in 2004 and appointed as Global Head of Agribusiness for KPMG in 2013, leading a network of KPMG Professionals that now spans over 50 countries. Ian is a licensed auditor, working with food and fibre clients including businesses in the dairy, red meat, fishing, horticulture and viticulture sectors. Ian is considered to be one of the leading strategic thinkers on Agribusiness in New Zealand. He presents around the world on the future of food production, processing and consumption articulating a vision for a food system that delivers sufficient nutrition to the world in a sustainable manner. He is the lead author of the KPMG Agribusiness Agenda publications which have been published annually since 2010.
Dr R. Paul Singh
She has a long track record working in the innovation ecosystem, first in her native Scotland and now with Callaghan Innovation across New Zealand.
Photo Pacific Cooperation Foundation
Anne Fitisemanu, Chief Executive, TupuToa Anne Fitisemanu has been the Chief Executive for TupuToa since 2017. In that time, she has been delivering on the organisation’s vision to grow Māori and Pacific leaders for a greater Aotearoa, with exponential growth in the number of interns and partners TupuToa delivers for.
opportunities for Māori and Pacific young people.
Of Niuean, Samoan and European heritage, Anne has not only led the growth of TupuToa beyond Auckland to other parts of New Zealand, but also overseen the creation of international
Dr. R. Paul Singh is a Distinguished Emeritus Professor Emeritus of Food Engineering, University of California, Davis. Professor Singh’s research involves computational modelling of food processes to improve industrial food manufacturing, resource (energy and water) utilization in the food industry, and modelling of food digestion for improved bioaccessibility of nutrients in the human body. Professor Singh is a fellow of the Institute of Food Technologists, the American Society of Agricultural Engineers, and the International Academy of Food Science and Technology. He has published 14 books and over 270 refereed papers. Dr. Singh is an elected member of the U.S. National Academy of Engineering. He is a recipient of the 2015 World Agriculture Prize (GCHERA); Kishida International Award (ASABE); Distinguished Food Engineering Award (DFISA); Nicholas Appert Award, International Award and Samuel Cate Prescott Award for Research (IFT). Currently, he serves as an Editor-in-Chief of the Journal of Food Engineering.
February / March 2024
35
NZIFST
EHEDG: 2024 – Looking forward to an exciting year David Lowry – Chairperson EHEDG New Zealand This year will be the first full year since BRC, the GFSI Certified Program Owner incorporated the GFSI Hygienic Design (HD) Benchmark JII into its latest BRCGS Food Safety Standard Version 9. Why is this exciting? The first reason is that the GFSI initiative to create the HD scope document JII – “Hygienic Design of Buildings and Processing Equipment (for building and equipment David Lowry, users)” substantiated the understanding that FNZIFST, Chair EHEDG NZ HD is an essential requirement of food safety, being a HACCP pre-requisite condition. By doing so, a greater focus (other than outcome-based regulatory requirements) has been created in the form of a commercial imperative for access to global trade. The second reason is that the JII Benchmark document, and therefore the recognised CPO Food Safety Standards, places considerable importance on Hygienic Design Risk Management processes. Like HACCP, these processes cover risk assessment, consideration of life-cycle application, risk mitigation through design driven by the risk assessment, and management of hygienic construction, integration and installation. This necessitates the involvement of all of the stakeholders and continuous review throughout the life-cycle relating to any changes, building on increasing understanding of HD principles. This ongoing attention to process and re-assessment is not necessarily common within the food industry, and can only benefit consumers and industry alike. For an excellent discussion on the current and future impacts of HDRM processes and standards being audited in the food industry and associated suppliers you are referred to an interview with Dr. John Holah, an expert EHEDG advisor to the GFSI Advisory Panel on HD Benchmarking - https://www.youtube.com/watch?v=GfRJSpkKAZY EHEDG recognises that it has a valuable role in providing support to its stakeholders, both globally and locally, in interpreting and applying both the JI and JII scopes. To that end it developed a White Paper providing guidance to industry stakeholders on requirements and options for meeting the scopes. The White Paper can be downloaded free of charge from the Guideline section of the EHEDG Website – www.ehedg.org.
A further initiative from EHEDG is the development of a new Guideline on Hygienic Design Risk Management (HDRM). This will be issued as Guideline Document #58 and is in the final stages of peer review before release. It represents a slight departure from previous Guidelines, where focus has been on HD principles and issues/ solution options relating to types of equipment and/or food industry sectors. This keenly awaited document will provide valuable guidance on conducting hygiene risk assessments, and lifecycle management. On the local front, the EHEDG NZ Regional Section has recognised the need for the New Zealand Food Industry to be ready for the changes required to meet food safety management systems compliant with the GFSI standards, i.e. the global benchmark for food safety and market access. An EHEDG Advanced Hygienic Design Course was run in Hamilton from 30th October to 2nd November last year addressing not only HD principles but also the need for HDRM processes. The course was very successful with an intake of 22 delegates covering all food industry stakeholders.
Advanced HD Course scheduled for April 2024 For 2024, we are excited to be offering another Advanced HD Course in Christchurch from April 2nd to April 5th. The course is a mix of classroom and hands-on activities and places delegates in a position to develop and lead teams for HDRM with a substantive HD knowledge base provided. Don’t delay in submitting a registration – development of strong and effective HDRM processes takes time, and the prospect of audit non-compliances through lack of preparation and understanding is not something to look forward to. For registration and more information on the course please visit: •
Registration - https://nzifst.org.nz/event-5530175
•
Information - https://www.ehedg.org/new-zealand
What else is exciting in 2024? This year marks the holding of the EHEDG bi-annual World Congress in Nantes. The theme of this year’s Congress is “Achieving Hygienic Excellence by Design”. Take the opportunity to visit and hear the latest discussions on current hygienic design initiatives, listen to expert speakers from industry and academia and network with suppliers and like-minded people in the trade-display halls. For more information visit - https://www.ehedg.org/congress-2024/ For more information on EHEDG and membership options, contact David Lowry – Chairperson EHEDG New Zealand – dave@lowryfc. co.nz
New Members NZIFST welcomes the following new members. Welcome also to new student members New Members Anna Cullum
Account Director
IMAGINE Research
Manali Karyekar
Quality Assurance Assistant
OP Columbia
Terissa Loto
Research Executive
Imagine Research Ltd
New Student Members University of Auckland, Ann Elizabeth Joseph, University of Otago, Stella Green
36
Food New Zealand
NZIFST
Branch News
Central Branch attendee of the year Peter Nixon and partner Denise.
Don Otter and wife Kirsten, the shirt and the mighty beer tasting platter!
Central The Central Branch held its End of Year gathering at Salt & Wood Collective, Waikanae on the 17th November. This venue is within easy access the two main centres, a short drive from both North Palmerston and Wellington and for the public servants amongst us, just hop on the electrified Metlink train service to the end of the line – too easy! This was the third time we’d gathered here and the food and atmosphere (and friendly staff ) didn’t disappoint. The menu consists of the three major food groups, smoked meat, BBQ meat and craft beer, thanks to the restaurant doubling as a craft brewery (beer being a food according to the Food Standards Code). The meals are served on a tray rather than a plate due to their size and I can recommend the Beef Brisket, cooked to perfection and without the ever lurking ‘Brisket’ flavour! We had around 20 members and partners in attendance and it was evident by the level of celebrations that everyone was happy to have reached the end of another busy year. This was particularly so for the Central Branch as we’ve had our busiest year ever, hosting an amazing range of speakers. I took the opportunity to thank the members for their hard work in arranging and attending our functions during 2023. We look forward to doing it all again in 2024 and keeping in touch with our Central Branch members and the wider NZIFST community.
Ben Sutherland, Central Branch Chair
Members catching up after a busy year and for many the only face to face meeting for the year. February / March 2024
37
NZIFST This year’s Fellows Lunch included three past Presidents and five J C Andrews Awardees and two invited guests: left to right Wendy Bayliss, NZIFST Executive Manager, Paul Kilmartin, Norman Lodge (JCA 1988), Anne Perera (JCA 2022) Conrad Perera (JCA 2018), Dave Pooch, Past President, Laurie Melton JCA (1966) Past President, Dave Rout, Anne Scott, Past President, Hester Cooper (JCA 1998), Sarina Carson, John Lawson
Fellows Lunch December 14, Auckland Fellows based in Auckland and round and about have been meeting for a lunch at least once per year for some years now. Initially led by Paul Harrison, supported latterly by Anne Scott, the group gets together 1-2 times a year. The call goes out for a gathering, in an Auckland café, time and date, asking for acceptances.
to receive acceptances from 17 members and also replies from 31 Fellows from all over the country who were unable to attend but would have liked to come. Of special note was Dave Rout, who made the trip from Christchurch solely to attend. On the day numbers were down to 12, but that didn’t put a damper on the enjoyment of the day at the Akarana Eatery, on Auckland’s Tamaki Drive.
Anne Scott
This year the email was sent to all 129 Fellows. We were pleased
Canterbury/Westland Artisans - Rangiora BakeryTour In August, Rangiora Bakery provided our best aromatic factory experience of 2023 – there are few smells better than fresh baking! Owner, Ron van Til shared the evolution of the company from his parents’ small retail bakery which they purchased in 1960 (but with origins back to 1860) to today’s large bakery with food service and export channels. The business took various forms in multiple locations around Rangiora and Christchurch before the current site was established in 2001. Many of us only knew the popular retail and café part of this business but we learnt that the major part of its revenue is food service – supplying airlines, cafes, petrol stations etc. – across New Zealand and Australia with biscuits, cakes, muffins, slices, pies, breads and pastries. The business is also looking forward to venturing into Asian markets. Virtually all the products are freeze-thaw stable so shelf life is considerably longer than regular baked goods which greatly assists stock management and distribution. June Foo (QA Manager) conducted the tour and showed us an impressive ingredients store, then the weighing and preparation, baking, icing, portioning and packing stages. An interesting mix of highly automated steps and manual tasks, some requiring much skill and dexterity. We also saw the new Gluten Free and Halal certified facility being constructed within the main factory. 38
Food New Zealand
Approximately 125 staff keep production running 24 hours a day 5 days a week, and a smaller crew supply and run the “front of house” café and retail bakery 7 days a week. Thank you to Ron and June for your time and enthusiasm. After the tour, many of us enjoyed selecting some “samples for sensory research” at home.
Margot Richards
Christmas Lunch On 28 November, the NZIFST Canterbury-Westland Branch had their annual end of year Christmas gathering. More than 30 members, student members, and some partners attended the evening at the Protocol Restaurant at Cashmere, Christchurch As in previous years, the event was fun and festive, and everyone enjoyed yummy food, friendship, and great conversations. The branch wishes to thank Tegel Foods, NZ Health Food, Formula Foods, Matt Solutions, and Auburn Marketing for the Christmas giveaways and prizes. Our famous Christmas quiz hosted by Jono Cox, as always, is something we all look forward to. Hint for next year’s quiz – make sure you know your E numbers. The Branch hopes everyone had a Merry Christmas and wishes you all a Happy New Year. Also, hopefully most got a holiday break, even if it was just a brief one.
Jasmin Estrera FNZIFST
NZIFST
Auckland Branch members proudly displaying their works of art at the end of the evening
Auckland The Auckland branch is thrilled to be back in action after a relaxing holiday in the summer sun for our committee, and have a number of fabulous events for our members already being planned. We had an exciting end of year party to celebrate the upcoming holidays with our branch members on the 29th of November last year. We got the chance to showcase our creative flair in a whole new way at a paint and sip class at the Auckland City Hotel. Attendees were invited to sip on their beverage of choice and be inspired by the very talented and passionate class hostess. We all painted our own versions of Van Gogh’s The Starry Night, and had a chance to connect and have a relaxing moment with the other members away from the craziness of the final few weeks of the year – although some found the class more stressful than relaxing! We have some exceptionally gifted artists in our Branch membership who created truly spectacular paintings – some of which were offpiste and very different (but still very beautiful) from our reference art! Everyone did a fantastic job, and attendees enjoyed that this activity was quite different from the usual events we’ve done in the past. A huge thank you to the committee for putting this together, as everyone who attended had a fantastic time! The Auckland Branch have some great plans for 2024 in the works, and coming up in February we have our event with the FoodBowl and Rescued Kitchen, which had been postponed in October 2023. Members who attend will be taken on a tour of The FoodBowl facilities, and will learn a bit more about Rescued Kitchen and their sustainable solution to food waste. We look forward to seeing you at our next event!
Jess Chong, Auckland Branch Chair
Otago/Southland The Branch organised a well-attended hybrid webinar by Professor Erich Windhab (Swiss Federal Institute of Technology, Zürich), on a very interesting and timely topic of "Ultra-processed foods – fact and fiction, in the context of Food Process Engineering to optimise
Branch members and University of Otago staff who attended Erich Windhab’s presentation in person. Professor Windhab is 3rd from the right at the back of the group food quality." Professor Windhab’s talk addressed an analysis of food classification systems (e.g., NOVA) taking food processing aspects into account and introduced the first results of the International Union of Food Science and Technology (IUFoST) Taskforce on Processing for Nutrition, Diet, and Health. The intention was to catalyse an efficient discussion between the food scientists and the nutritionists' communities on a clear, non-ambiguous, and evidencebased definition of the role of processing to optimise food quality, safety, and sustainability characteristics. This hybrid event was well received and indeed triggered lots of interest and valuable discussion from people who attended in person (at the University of Otago) and virtually from all around New Zealand. The branch finished 2024 with an End-of-Year Event (BBQ). The BBQ was held at Woodhaugh Gardens, 1081 George Street, Dunedin. Members brought something to cook on the BBQ or a plate of food/ drink to share. The committee provided some beef and lamb burgers. The event was highly successful, and we extend our heartfelt gratitude to everyone involved in coordinating it.
Biniam Kebede MNZIFST, OS Branch Secretary February / March 2024
39
NZIFST CONFERENCE 2024
Call for abstracts now open
Scan the QR code to access the abstracts portal
Build your network, build your knowledge, diversify your experience For more information contact NZIFST, wendy@nzifst.org.nz
40
Food New Zealand
