NZIFST Celebrating 50 years, 1965 to 2015

NZIFST CELEBRATING

50 YEARS

1965 TO 2015

NEW ZEALAND INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY 1

Published by The New Zealand Institute of Food Science and Technology (NZIFST)

Message from the President

3

From the Editors

4

Foreword

Dick Hubbard, FNZIFST

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Chapter 1

In the beginning

6

Chapter 2

Timeline

12

Chapter 3

The 1960s

18

Chapter 4

Early Movers and Shakers

22

Chapter 5

The 1970s

28

Chapter 6

NZIFST members – and industry leaders

34

Chapter 7

Branches and Special Interest Groups

40

Chapter 8

The 1980s

50

Chapter 9

Publications and Website

58

Chapter 10

NZIFST Annual Conferences

68

Chapter 11

NZIFST reaches out

76

Chapter 12

The 1990s

86

Chapter 13

Recognition through Awards

90

Acknowledgements

Chapter 14

Energy and Commitment

94

NZIFST gratefully acknowledges the generous sponsorship of the following, without whose contribution this book would not have been possible.

Chapter 15

The 2000s

98

Chapter 16

2010 to 2015

104

Dick and Diana Hubbard Eurotec Eurofins New Zealand Hawkins Watts Group Kerry New Zealand Formula Foods Corporation IXOM Synlait Tate & Lyle

Afterword

What does the future hold? Richard Archer, FNZIFST

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P O Box 5574 Terrace End Palmerston North 4441 New Zealand www.nzifst.org.nz © NZIFST 2015 ISBN 978-0-473-32672-2 Edited by Anne Scott and Dave Pooch Peppermint Press Ltd Designed by Johanna Paynter and William Paynter PIX Design Printed and bound by MH Publications Auckland

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Contents

FIFTY YEARS OF NZIFST

Appendices:

113

Appendix I

Structure of NZIFST

114

Appendix II

Rolls of Honour:

115

Appendix II

Officers

118

Glossary

121

Index of names

122

Message from the President It has been my pleasure to serve on the Institute’s Council and Executive in recent years and meet the most interesting people in the New Zealand food industry.

The most rewarding part of being a member of NZIFST is to find out what others are building in their careers and to develop professional relationships to further advance our industry. During my years as a member of NZIFST, making connections with other people has led to some exciting projects that I could never have achieved on my own, and I’m sure that many of you have had the same experience. As you read this book you will discover some of the highlights of the New Zealand food industry through the eyes of the Institute. Our members have been instrumental in some of the most valuable advances in food science and technology.

What is also clear is that we are a growing organisation. We started out in 1965 as a learned professional society based in Palmerston North and quickly expanded nationally to have a focus on the commercial side of food, on research and development, on knowledge generation and government regulations. It has been gratifying to see our membership grow to include people from all areas of the food industry, from those who develop the initial seed of a new and brilliant idea, to those involved in turning it into a product, its commercialisation, and finally distribution and sales. This chain of events means we all need to work together with others who have different skill sets. Our Institute is the best place to meet the people that you need to achieve your professional and career ambitions.

It is appropriate that we hold our 50th anniversary celebrations at the annual conference in Palmerston North, where the Institute began. I firmly believe that the food industry will continue to be the dominant wealth-generator in New Zealand and we will all be part of this continuing adventure. Congratulations to NZIFST on the first 50 years!

David Everett, FNZIFST President 2013 - 2015.

David Everett, FNZIFST President, 2013 - 2015

FROM THE PRESIDENT

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From the Editors

T

his is the story of NZIFST told, as far as possible, through the memories of those members, past and present, who have made the Institute.

We have created a photo-essay, and while this has constrained the material somewhat, where photographs haven’t been available, it has allowed us to tell the story of the people, both their NZIFST contributions and a little of their achievements in their chosen careers.

Every effort has been made to verify tales and reminiscences and use contemporary photographs.

We have done our best with dates and checked facts as far as possible, but... if there’s a mistake, we are sorry.

We are sorry too if we haven’t used your contribution, so much material, so little space.

We are grateful to all those who spent time talking with us, who wrote to us with their tales, and found photographs, when we asked. Your contributions have meant that this book is your story. Thank you.

Our organisation is its people, those who have invested enormous amounts of time into branches and special projects, including organising conferences, and adminstration. Those who spoke at conferences, taught us and became our friends.

It is no surprise that in this body, as in many interest-based organisations, lifetime friendships have been forged.

Thanks to the hoarding instincts of members and

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FROM THE EDITORS

notably of Ron Hooker, the Institute holds a (nearly) full set of publications and documents, including Conference Handbooks from 1965. These will be handed over to the Massey University Archives for long term cataloguing and preservation.

There is a wealth of our industry’s history carried in these documents. It is our hope that others will one day find material in the archives that has long term value.

Sources of material Over the years, many people have contributed to the activities of NZIFST, much has been said and much written in the Institute’s publications.

To create this history, we have used oral and written recollections and quoted sections from NZIFST publications. Many photographs have been scanned from publications. Some images are very poor quality but there was no alternative and we used them because of the importance of recording this material in one document.

Please note that the photographs on pages 8, 10, 21, 24 and 31 are courtesy of the Massey University Archives.

Anne Scott Dave Pooch

Anne Scott FNZIFST. Anne joined NZIFST in 1975, and was Auckland Branch chair in the 1980s and National Secretary 1983 - 1985.

Anne is Editor of the NZIFST Journal, Food New Zealand and a Director of Peppermint Press Ltd.

Dave Pooch FNZIFST. Dave joined NZIFST in 1970 and was National Treasurer in 1974. He has served for many years, at various times, on Auckland branch committee. Dave is a director of Peppermint Press Ltd and “cub reporter” for Food New Zealand.

Foreword

N

ew Zealand has a propensity for setting up new organisations and in particular new “not for profit” organisations. You name the special interest or the cause and there is bound to be an organisation for it in New Zealand. In this regard, on a per capita basis, we are in a league of our own.

Many of these organisations fire up in a burst of enthusiasm and then wither as the founders step aside and pass the reins to the next generation.

Some die but many simply languish and fall well short of their founders’ dreams and aspirations.

There was always the possibility that this could have happened to the NZIFST organisation set up 50 years ago. It is worth reflecting on why the NZIFST has succeeded so admirably, whilst so many organisations have failed to deliver.

The answers, I believe, are several.

Firstly the core belief of the founders was clearly correct. The food industry, according to their vision, could only grow in importance to the New Zealand economy as time went on and New Zealand’s future as an agricultural nation lay in added-value food products. Secondly they also believed the food industry would grow significantly in technical complexity and that it was important to the industry to have an organisation to support the sophisticated science and technology increasingly required. Then, last but not least, it was foreseen that there would be a need for a Food Science and Technology organisation to support the newly established faculty of Food Science and Technology at

Massey University. Those founders got it right.

NZIFST” over 50 years.

However even with the correct vision some organisations still fail to thrive.

And thus, as we rightfully celebrate the past, we should also look to the future. I have absolutely no doubt that the NZIFST will remain an organisation of value and importance and I also have absolutely no doubt that the NZIFST will get to the 100 year mark with the same sense of value, style and fellowship as it has built up over the last 50 years.

The next ingredient to the success of the NZIFST has, in my opinion, simply been the people factor.

Successive administrations at both the national and branch level have, over the years, been blessed with enthusiastic and motivated people who have believed in the vision: believed in the added value of the NZIFST, and have made it all happen. In some cases such contributions have been made with extraordinary lengths of service.

Then there has been the fellowship and the sense of camaraderie that has been woven through the branch meeting structures, the national conferences and the various technical symposia that have been held.

Although participants have sometimes come from competing organisations, this has not inhibited the hugely important technical and social interactions that occur between those participating in the various activities.

So well done to all involved. You should rightfully be very proud of this 50th anniversary of a valuable organisation. I am proud to be associated with it.

Dick Hubbard

Finally the NZIFST has never been elitist or allowed itself to become an exclusive club. It has always welcomed all those associated with all aspects of food science and technology and at all different levels.

So today we celebrate a combination of both a sound vision by the founding fathers and, just as importantly, a huge amount of enthusiastic and selfless work and good stewardship by those who have steered and run the good ship “the

Dick Hubbard joined NZIFST in 1970 and was President 1971 - 1981. He became a Fellow of NZIFST in 1984 and received the J C Andrews Award in 1992.

FOREWORD

5

CHAPTER 1

In the beginning...

In December 1963 Professor Kelvin Scott, then head of Massey University’s fledgling Food Technology Department, extended an invitation to representatives of the industry to attend a food technology conference the following year.

T

HE first Food Technology conference was held the following year from 25 – 28 May 1964 in Palmerston North. Among the sessions were: Advances in Food Processing; Sensory Evaluation; Quality Control; Control of Pests in Food Manufacturing Plants; Waste Disposal; Technical Advances in Packaging; Chemical Additives, Residues and the New Regulations.

On the first evening a meeting was held to discuss the possibility of setting up a Food Institute.

Members of a steering committee comprising industry representatives and Massey representatives met at Massey University of Manawatu on the 8th August 1964. Preliminary draft documents were circulated of constitutions of similar organisations in the UK and USA.

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IN THE BEGINNING

From page 2 of the minutes: (4) Massey University will continue to hold each year a residential Food Technology Conference similar to the one held this year. The Annual General Meeting of the proposed Institute could conveniently be held during one evening of the Massey Conference.

The Massey Conference would be open to all who wish to attend, hence there could be liaison and recruitment amongst non-institute members of the Conference.

It was not until 1976 that NZIFST organised and ran its first conference off-campus. See Chapter 5.

On Tuesday 24th May, 1965 Professor Scott convened the first Annual General Meeting of The New Zealand Institute of Food Science and Technology. Nominations were called for President. This role was duly filled

by Professor Scott, ably supported by Dr Wallace as Secretary.

Provisional rules drawn up earlier in 1964 were discussed and a name proposed for the Institute. Ten councillors were then elected under the new rules – they were: Mr C.C. Brown Mr D.W. King Mr R.W. Cawley

Mr H. Kraaijeveld

Prof. R. Earle Mr H. Lewin Mr H. Hebden Mr H.A.L. Morris Mr G. Hewlett Mr M. Sykes An application for the Incorporation of the Institute was prepared and signed by 15 members of the Institute on the 27th May 1969.

Signatories were: Kelvin Scott Yngiar Gilberg Peter McConnon Lance Carrick Brian Ewing Ronald Hooker George (Jock) Tunniclife John McDougall

Richard (Dick) Earle Harley (HAL) Morris Ralph McCraw Arthur (Harry) Lewin Frederick Coker Albert (Bert) Macartney Robert (Bob) Cawley

The New Zealand Institute of Food Science and Technology Inc. (as a fully incorporated society with a Code of Ethics) had become a dream fulfilled.

(Adapted from The Food Technologist, Spring 1992)

Many of the original signatories to this document invested many years in the Institute.

IN THE BEGINNING

7

Professor Kelvin Scott – NZIFST founding father While the Institute honours Kelvin Scott as its founding father, it is as the foundation Professor of Food Technology at Massey University, from 1961, that he is most often remembered. In 1970 he relinquished the Chair in Food Technology to become Foundation Professor of Industrial Technology where he developed courses for the manufacturing industry along similar lines to those he had developed for the food industry, at the same time founding the New Zealand Organisation of Quality Assurance. (NZOQA).

The Citation for his J C Andrews award, conferred in 1986, recorded that the faculty of Food Technology at Massey, its staff, students, courses and buildings, plus NZIFST and NZOQA are a tribute to his foresight and determination.

The Kelvin Scott Memorial Prize for undergraduate students studying the Bachelor of Technology degree at Massey University is awarded annually by NZIFST in his honour.

In 1967 Kelvin Scott became the Institute’s first Fellow and in 1986 he received the J C Andrews Award, NZIFST’s highest honour.

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IN THE BEGINNING

Dr Mary Earle with Gerry Townsend, one of her early students (class of ’69), and Professor Dick Earle in 2007.

Mary and Dick have kept in touch with many of their students from Massey and are always ready with advice and support.

Dick and Mary Earle Mary and Dick Earle influenced the lives of many NZIFST members, their students and food industry colleagues alike. Their contribution to the New Zealand food industry is immeasurable both through the students who passed through Massey and the support and advice they freely gave.

Dick and Dr Mary, as everyone knew them, joined Massey in 1965. A chemical engineer, Dick became Foundation Professor of Biotechnology at Massey University and was concerned with the processing of biological materials across a wide range of products and industries including foods and pharmaceuticals. He was one of

the original signatories on the incorporation document.

Mary introduced product development courses into the degree and eventually organised the first four-year degree in product development in New Zealand. While women were absent from

the early establishment days of the Institute (early Conference delegate lists had the ladies in a separate section) it was Dr Mary Earle who drafted a Code of Ethics for the Institute which was duly adopted in 1968.

Read more about Dick and Mary Earle in Chapter 9.

IN THE BEGINNING

9

Garth Wallace Garth Wallace was a signatory on the incorporation document and the first member of NZIFST to be awarded the J C Andrews Award in 1967. He was presented with his NZIFST Honorary Fellowship on the 5th December 1979 at a Manawatu Branch NZIFST meeting by (then) NZIFST President Dick Hubbard.

In his obituary, written in 1992, Dr Mary Earle wrote: Garth Wallace was a combination of intelligence and energy, which gave him the ability to not only identify new developments but to push them through to successful launching. He was forward-thinking and creative: he had drive and determination. Perhaps his greatest achievement was his part in the development of Food Technology in New Zealand.

Quite notable was his belief that nutrition had to be taught in all courses, rather than as an appendage. He believed that all food technologists should consider the nutritional effect of any processing and the nutritional standard of the final food product. This was a unique view in the food industry in the 60s yet his vision of consumers demanding nutritional information at the point-of-sale was correct. He was a founding member of the Nutrition Society of New Zealand and worked hard to bridge the gap between nutritionists and food technolgists.

One of his students, in the early 1970s, Anne Scott (née Galloway) remembers Garth’s energy.

“He would burst into our food chemistry lectures, carrying a stack of handout notes and pass them around before expounding happily on

10

IN THE BEGINNING

Garth Wallace the topic of the day. In the 70s, as second year undergraduates, we were rather in awe of all our lecturers, and Garth, whom we called Dr Wallace, was always available to help.” 0

Garth Wallace in familiar territory: in the pilot plant in the early 1970s, advising a student.

Garth Wallace was the first member to be awarded the J C Andrews Award in 1967 and was made an Honorary Fellow in 1979.

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CHAPTER 2

MEMBERSHIP 12

TIMELINE

Professor Kelvin Scott – first President of Food Institute, Dr Garth Wallace – first Secretary, Dr. J C Andrews – first member

Dr Garth Wallace first J C Andrews recipient

Application for Incorporation signed by 15 members and confirmed Canterbury Branch formed

NZIFST admitted to International Union of Food Science and Technology (IUFoST)

1971

Bob Cawley elected second President

Professor Kelvin Scott – first Fellow

1970

1968

Dr Garth Wallace

Adoption of Code of ethics drafted by Dr. Mary Earle

1969

Draft constitution developed for NZ Institute of Food Science and Technology

Two branches of Institute formed – Auckland and Hawke’s Bay

1967

Professor Kelvin Scott

1966

25-28 May – First Food Technology conference at Massey University

1965

1964

Timeline

Manawatu Branch formed

Dr. Mary Earle

350

members in 1971

OtagoSouthland branch formed

Sensory Evaluation Interest Group formed

1979

Hester Cooper, founder of the Sensory Group

Garth Wallace awarded Honorary Fellowship

Graham Leith President 1981 - 1983

1981

Waikato branch formed

East Coast/ Poverty Bay branch formed

1978

10th Anniversary marked at NZIFST conference NZIFST new Rules, Constitution and Code of Ethics developed

Gordon Robertson President 1975 - 1977

1977

Stan Brooker first Honorary Fellow

1976

Stan Brooker

1975

NZIFST affiliated with Royal Society of New Zealand

1974

1972

First joint convention of the Australian and New Zealand Institutes of Food Science and Technology, at Surfers Paradise, Queensland.

Abolition of local membership – all now national with local/branch affiliation

527 Members 1975

TIMELINE

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Parliamentary Food Fair held in Beehive, Wellington

“Foodwatch” papers on current food issues sent to media – Canterbury branch activity “Guide to the preparation of a Sensory Evaluation programme” published First Printpac Food Industry Awards NZIFST Majorack Award for top student in Dip. Food Quality Assurance Professor Kelvin Scott retires Professor Kelvin Scott receives the J C Andrews award

600 Members 1983

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TIMELINE

The Food Technologist produced – 6 issues per year

1989

1987 1988

“Guide to the preparation of a Quality Assurance plan” published

1986

1985

Mary Lewin

1984

1983

Student membership introduced

900 Members 1986

School Career kits – booklets and information produced

Quality Assurance and Food Marketing Divisions established

NZIFST member list in digital form, and first computer generated member invoices sent out Frances Bostock Convenor of Food Marketing Division

Full colour production of “The Food Technologist” NZIFST appoints Coralie Spencer first Executive Manager

First NZIFST Website goes live

564 Members 1999

1999

1996

1994 First Strategic Plan for the Institute developed

Product Development and Seafood Technology Divisions established

1995

900 Members 1990

Nelson Branch formed

Publication of “Good Manufacturing Practice in the Food Industry” book

1993

1992

Food Awards now sponsored

by Carter Holt Harvey

1991

1990

Careers and Education Committee formed

Nutrition Division established

Institute journal name changed to “New Zealand Food Journal” New logo for NZIFST introduced Database CRM software upgraded resulting in better financial management of members Published “Good Manufacturing Practice” 2nd edition book and released video

TIMELINE

15

NZIFST 1965 - 2005

Taranaki Branch formed

NZIFST joins with Futureintech (Royal Society) to manage the Crest New Product Development Challenge for Secondary Schools

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TIMELINE

781 Members 2005

Food Industry Excellence Awards established

FOOD INDUSTRY TRAINING

Ron Hooker

New Zealand Institute of Food Science and Technology Inc.

596 Members 2001

2014

Became Crash Courses, then FIT

The Ron Hooker Exemplary Service Award established

910 Members 2007

1119 Members 2010 836 Members 2008

David Everett President 2013 - 2015

2015

DIANZ members invited to join NZIFST

Celebrating 40 years

Jenny Dee, NZIFST Careers Coordinator

Professional Development Course programme commenced.

2011

Bay of Plenty Branch formed

NZIFST celebrates 40 years in June, at conference in Christchurch

2009

629 Members 2003

2007

Massey University Food Awards replaces Printpac Food Awards

2005

Graduate membership established for first year of employment

Journal name changed to “Food New Zealand” and now published under contract

2004

2000

Executive Manager appointed – Rosemary Cleland (Hancock)

NZIFST Constitution reviewed in light of legislative changes

1221 Members 2015

What does the future hold?

In 2015, the 1200 members of NZIFST look forward to changing markets, changing technologies and a changing marketplace for their skills. Every generation brings new ideas and energy to the food industry.

In 2015 these members are all active in their branches: the Institute’s future is in their safe hands. 0

New Zealand’s Totally Independent and Truly Global Laboratory Service Eurofins has over 16,000 employees in 200 laboratories across 36 countries; we are the world leader in food, environmental and pharmaceutical testing and one of the global market leaders in agroscience, genomics and central laboratory services.

Hayley Stewart is active in Central Branch and will represent NZIFST at Lead 360 at the IFT Conference in 2015.

Louise Tolenaars is active in Waikato Branch and will represent NZIFST at Lead 360 at the IFT Conference in 2015.

Eurofins New Zealand commenced operations on the 1 July 2012 with the successful acquisitions of some key laboratory’s and auditing businesses. Since then we have grown to be the largest independent food testing laboratory in New Zealand. We also offer environmental and pharmaceutical product testing through our NZ based sister companies, Eurofins ELS (Wellington) and Eurofins Agrisearch Analytical (Hamilton NZ and Sydney).

Our mission is to provide the New Zealand market with a credible and reliable choice for the provision of testing and auditing services and become the laboratory of choice in the Dairy, Meat and Food sectors. Our IANZ Accredited (ISO / IEC 17025) laboratories in Auckland, Hamilton, Wellington and Christchurch are strategically sited to provide our customers with rapid regionalised testing services.

We combine an ever expanding local service offering with our global network of specialist testing facilities to provide the most comprehensive range of analytical testing in New Zealand.

At Eurofins we focus on you, the customer, providing unrivalled customer service combined with high quality results and competitive turnaround times. We provide a personal and tailored service solution to all our valued clients.

We are very pleased with the recently upgraded Auckland laboratory facilities, along with the progress on the new site for our Christchurch laboratory. We are looking to open the new Christchurch microbiology site in Rolleston in 2015.

Jonathan Cox was Chair of Canterbury Branch 20142015, and chaired the 2014 conference Committee. He represents Canterbury Branch on NZIFST Council.

August van Wijk represents Nelson Branch on Council and with Kristy Giles, keeps the branch alive.

Please allow us the opportunity to discuss your future testing requirements by contacting the National Sales Manager or one of our team members at Eurofins New Zealand: T: E: W:

09 579 2669 Sales@eurofins.co.nz www.eurofins.co.nz or www.eurofins.com

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CHAPTER 3

The 1960s

Dick and Mary Earle remember the very early days of NZIFST.

T

he first food technology Conference was organised in 1964 and what a riotous assembly it was – both technically and socially. We remember it as talk, talk, talk – meeting all those people who spoke the same technical language – no explanation needed – and who had innovative ideas for developing the food industry. There was a network developing and we could help each other with knowledge, facilities and equipment.

Then, in 1965, at the first NZIFST Conference, the Institute was officially launched and the Constitution accepted. The old Main Lecture Theatre at Massey University was packed, with people standing up at the back and sitting on the floor in the front. The people from industry really wanted an organisation and the NZIFST was formed. Dick remembers the first Council as a really stimulated body, widely representative of the food industry and determined to build and succeed. “It was a stimulating and co-operative experience – we were being recognised as professionals in the food industry and in the wider community.”

In 1968, Mary introduced the proposed Code of Ethics which she had drafted out in cooperation with others. There was a split; one group did not want a professional body with a constitution and ethics: they wanted to have an association which would just organise conferences at Massey University. The ethics group were losing the vote when Mary made

18

THE 1960s

an impassioned speech with tears in her eyes. Ethics won the day. NZIFST became a professional Institute, similar to the professional engineers.

Mary became a Council Member and remembers discussions about a suitable logo and more importantly their vision of NZIFST as a national body with branches throughout New Zealand.

Developments in the food industry followed – some successes and some failures, some that matured quickly and others that took 20 years to become a reality. The early J.C. Andrews Awards winners were involved in many of these developments – Peter McConnon in developing the markets for varieties of cheeses, Bert Macartney in developing the markets for health foods, Stan Brooker in oils, margarines and mayonnaises, Alex Robinson in flavoured drink mixes, Malcolm Driver with new varieties of potatoes, and Sam Oldfield with natural tennis strings! There were many more achievements

by NZIFST members and B. Tech graduates in the 1960s – building a spray dryer for instant coffee, developing a new baking industry, introducing lamb cuts and continuous freezing to the meat industry, large-scale fish processing and of course spray drying, continuous cheese making and casein products in the dairy industry. All these developments are still recognisable today in products, processes and companies. They laid the basis for the New Zealand food industry.

Professor Dick Earle and Dr Mary Earle were in the thick of it as the New Zealand food industry strode through the 1960s and NZIFST was formed by food industry representatives and Massey University staff.

Gordon Cameron – early Food Technology graduate

Bert Macartney Bert received the J C Andrews Award in 1969.

He was one of the early entrepreneurs of the New Zealand food industry – and developed cake mixes (in his garage). He was the owner of Healtheries in the 1970s at a time when that company was expanding rapidly into export markets, selling health foods and vitamins – a true pioneer of what has become an enormous industry sector in the 21st century.

“My first involvement with NZIFST was in 1966 when I was still studying food technology at Massey. I think we were just the second batch of Food Technology students.

We had to do practical work during the Christmas vacation and I had a job in Auckland.

Fellow students Jim Gordon, Hugh Thompson, Barry Walker and myself all went along to an Institute branch meeting on Anzac Ave, Auckland.

I think it was the UEB Industries (United Empire Box, an early packaging company) head office.

Jock Tunicliffe of UEB, Stan Brooker, Bert Macartney (owner of Healtheries) and Harry Lewin were all there. We were the youngest by, well, it felt like about 40 years.

Bert is fondly remembered by early NZIFST members. Ray Winger worked for Bert in the early 1970s and remembers: “By the time I joined Healtheries Bert was predominantly focused on governance and high level management stuff.

He had a wide knowledge of cereals and their use in various formulations. These included muesli, rolled products, baking and the like. He was also pretty good on gluten free products.

All of this was self-taught. He liked to play at making things, even when I was working there.

A lot of the factory equipment was homemade and very effective. He also built a strong commercial practice around dietary supplements – generally in the good health area. I think that was the key to his focus – improving health through quality products around the cereals and the supplements/herbal remedies areas.

He was into health-focused foods before most others. Almost everything that Healtheries did when I was there had been developed in-house and they were pretty clever at getting around problems. For example, they made a powdered soy drink (way before anyone else) and they had

Bert Macartney in 2005, at the 40th Anniversary Cocktail party.

Bert Macartney was one of the early entrepreneurs of the New Zealand food industry.

managed to work out how to avoid the beany flavours and the typical nasty flavours that were so common in the early soy drink era.”

Those people were wonderful. They welcomed us in and were excited that food tech graduates were about to appear in the marketplace. They were keen to meet us and see what we were doing.

Gordon Cameron in 1969, shortly after graduating from Massey University.

Sometime after graduation I worked at Tasti Products for Peter Jarvis and Dick Hubbard, who both encouraged me to join NZIFST and go to meetings and conferences. Peter was keen on golf and a group of about eight of us always played a game at Wairakei on the way down to conferences in Palmerston North, where all the early conferences were held.”

THE 1960s

19

Dick Inwood – a clear view of the very early days of Food Technology Things were very different for new graduates in the early days of NZIFST. (reprinted, shortened, from the 40th Anniversary Brochure. While not strictly about NZIFST, Dick’s story has resonance for all members.)

I was at Massey on a Bursary from what was then the Dairy Division of the Department of Agriculture. The majority of the students were Agricultural Science or Agricultural Economics students and the Department of Agriculture had long sponsored such students, but producing graduates for the dairy manufacturing side of the Department of Agriculture was very much a new venture.

The consequence of this was that I was bonded to the Dairy Division for nine years, the first five of which were to be spent in dairy factories as directed, during which time I was expected to obtain a real qualification, a Factory Manager’s Certificate, and then to work in one of the grading stores.

So, in November 1963, exams completed, I left Massey; approaching 22 years old, with a wife, one and two ninths children, my total possessions of three pram-loads of boxes and a bike for a job in a dairy factory in South Auckland. I spent that summer working in the factory, mostly sewing and stacking bags of milk

powder, sometimes boxes of butter, and once every 10 days doing Gerber fat analyses. During the winter, things slowed down, so I did a bit of concreting around the factory, learned to drive a skim milk plant and a set of vacreators, and started on a really useful job, the six months firing of a boiler, to obtain a second class boiler certificate, a necessary prerequisite for Dairy factory management. The utility of this role was primarily the drying of nappies beside the boiler, difficult otherwise in a South Auckland winter.

But then the first benefits of a Massey degree arrived. H.A.L Morris, (or Saint Hal, as he became known in the Inwood home), then Senior Lecturer in Food Processing, discovered what I was doing, made a few phone calls, and in the way of such things arranged for what was then the Crest/Birds Eye Division of Unilever in Hastings to purchase my bond from the Agricultural Department and that November I moved to Hastings and the world of Product Development.

I joined NZIFST, Hawke’s Bay Branch, at this time.

I was probably a founding member there.

I spent the next six years at Unilever, mostly in Product Development, but also a season in Harvesting, a summer in Motueka in a factory chemist/QC job, and a couple of years as

cannery supervisor/shift manager, depending on the season. It was marvellous - the best post graduate training in general food technology available. If it grew in New Zealand, we canned, dried or froze it. If it didn’t grow, we tried to grow it. If it was edible flesh, we cooked it. We made soups, stews, baked beans, tomato paste, TV dinners, frozen hamburgers, fish fingers and fish cakes, wee boil-in-bagged things. Today I was one pea in three, Poppa’s recipes, Crest Beef Casserole, Vesta Meals, dried soups, and tomorrow I would write the definitive argument between guillotining and sawing fish for fish fingers, or perhaps work on the development of a puff pastry line.

Product Development was not taught as a discipline at Massey during my time - it arrived later with Mary Earle, so my Massey training was really only useful in the confidence to design experiments, and operate and understand much of the equipment and processes. Where Unilever was truly marvellous was in the availability, internationally, of a vast body of technical literature and access to the research, done primarily at Colworth House in the UK. The big difference between graduation in the 60s and that in the 21st century is the availability

of technical information or hard data generally.

Information availability and the statistical design and analysis of experiments have been the fundamental shifts – the intelligence and energy of graduates seems to have been fairly constant.

Then, communication with Colworth was by letter and even then I had to justify airmail. Life was comfortable, but a sense of a lack of investment, lack of maintenance and loss of confidence started to pervade the late 60s allied with a suspicion that Hastings was not the centre of world affairs. I began to sniff at other jobs, and found in the local newspaper a job advertised in Wodonga in Australia. I had to ask, in the initial application, where it was because it didn’t feature on the Library’s map.

So in 1970 I moved to Australia, to make pet food at Uncle Ben’s, now part of Masterfoods Australia. From then on, career was a matter of being in the right place at the right time.

Graduating in 1964 beat the graduate numbers generated by the baby boom and working in a rapidly expanding business with a basic democracy in the way it made information available meant that as the business grew, I grew with it. I was always just that little bit older and more experienced than others. It was tougher, and more competitive for those who followed.

If it grew in New Zealand, we canned, dried or froze it. If it didn’t grow, we tried to grow it. If it was edible flesh, we cooked it. We made soups, stews, baked beans, tomato paste, TV dinners, frozen hamburgers, fish fingers and fish cakes, wee boil-in-bagged things.

20

THE 1960s

In 1991 I was appointed R&D vice president for European Petcare. I retired in 2000, the last two years being the grace of a “Special Project”.

Massey was still exploring the concept of the discipline of Food Technology when I was a student – indeed, the name change from Dairy Technology only happened in my second year.

The course provided exactly the background I needed at an appropriate time in my career – a surge of advantage just when I needed it.

It would be a delight to hear the opinions of those who were present at its evolution on the considerations and compromises made to change and shape it. But for my part, they did well. 0

Bruce Philpott, who graduated B. Tech (FoodTech) in 1988, using steam flow closure to seam cans prior to retorting in the Food Technology pilot plant at Riddet in the mid-1980s.

While the image is more recent, the machine in the photograph would have been in use in the 1960s.

The giveaway for the date of this photograph is the modern technology in the foreground. Dataloggers were not around in the 1960s.

Bruce joined the Dairy Reserach Institute (DRI) as a Research Officer on graduation and is now a Senior Research Technologist at the Fonterra Research and Development Centre in Palmerston North. He has been a member of NZIFST since 1988.

21

CHAPTER 4

Early movers and shakers

The 1960s was a time of rapid change and members of NZIFST played crucial roles in these developments.

T

he New Zealand Institute of Food Science and Technology played a significant role in ensuring that standards for food products are consistent with and among the most advanced in the developed world. As the New Zealand Food Standards were developed our members were were proactive in developing standards and procedures that would meet the ever-increasing changes as New Zealand food companies added value to the original primary produce and links to our country’s traditional markets were severed due, largely, to Britain joining the EEC. Jim Fraser was the first food technologist in the Health Department. He persuaded the powers that be to set up the Food Standards Committee in 1975. There were many tasks for the committee. Labelling requirements were changing and new products were appearing, so adopting standards from Codex was important and alignment with Australia grew in importance as trade expanded.

Harry Lewin was first Chairman of the Food Standards committee Harry Lewin remembers: “Some of the old food production habits died hard. The use of poly-unsaturated margarine in heart disease prevention attracted worldwide support, but New Zealanders were only allowed to buy butter.

Margarine could be sold to industrial users but not at retail. (If your Doctor decreed, you could purchase margarine on prescription, Ed) Butter was closely defined. The Health Department rushed through a regulation for poly-unsaturated margarine without any consultation and the food standards committee was a bit shocked.

Jim Fraser made a significant contribution to the development of regulations during his time at, firstly, the Health Department, then later, the Ministry of Agriculture and Fisheries (MAF). NZIFST made Jim a Fellow in 1977 and he received the J C Andrews Award in 1990.

Another problem the Food Standards Committee faced was with de-ionised apple juice. The industry found that reject apples could be turned into juice. Unfortunately apple juice is not a big seller. However if it is filtered and de-ionised it is refined fruit sugar, suitable for sweetening orange juice. That product was sold as juice! It took the committee a while to sort this one out.

settled down and worked well until date marking raised its head. The food industry was completely divided. Not only were there for and against lobbies but also lobbies on the method.

Food Standards Committee eventually made the decision to recommend: 1. Date marking of short shelf life products.

2. The use of “best before” “use by” or “packed on” The Food Standards Committee’s success was probably helped by some of its early problems.

Later the transition to the “Australia New Zealand Food Standards Association” (Later renamed Food Standards Australia New Zealand) was a good move in overcoming problems caused by the differences in Australian State legislation.”

Slowly the Committee’s consultative processes

Both Harry Lewin and Jim Fraser were heavily engaged in the development of regulations in those early days.

22

EARLY MOVERS AND SHAKERS

Harry Lewin

A pioneer of sensory evaluation

Harry Lewin was a member of the committee set up by Professor Kelvin Scott, which led to the formation of the Institute in 1965.

Mary Lewin, who was Mary Humphries when teaching at Massey in the 1960s, met Harry at the inaugural food technology conference at Massey in 1964.

He was also on the committee that established the Auckland Branch.

She was a pioneer of sensory evaluation programmes in this country, having done Home Economics at University of Otago and then completed a MSC at the University of Minnesota, majoring in experimental foods. At Massey she lectured in quality, quality control sytems and nutrition as related to food processing. She also used her overseas experience and knowledge to set up the sensory evaluation facility. Mary remembers that while she was teaching at Massey, the best times, were the conferences.

In 1952 Harry joined Cadbury. He remembers...

“In the chocolate section at Cadbury, standards had been set and there was technical backup in England. Local technical support was through the New Zealand Institute of Chemistry: most companies had chemists and there was quite a lot of communication.

Harry Lewin was founding member of NZIFST and of Auckland Branch and of the Food Standards Committee.

The regulatory arrangements in New Zealand, however, were dreadful. Sugar came from one source and fat from another but the real horror was flour. The wheat board allocated wheat to flour millers who were required to extract flour at 78%. The same stuff was supplied to all users.

Even if you owned the flourmill the situation was no different.

Thinking about these times, it is probably not surprising that I went to the 1964 Food Technology conference and became involved in the committee starting the Institute.”

“At that 1964 conference I talked on taste panels, but for too long. Taste panels were not the done things in those days. They were foreign territory and a foreign message.”

Mary Lewin in 2005, at the NZIFST 40th Celebration. Mary set up the Sensory Evaluation Facility at Massey University in the 1960s.

Mary was one of the contributors to the NZIFST Guide to the Preparation of a Sensory Evaluation Programme in 1984.

Both Mary and Harry were awarded NZIFST Fellowships and the Institute’s most prestigious award, the J C Andrews Award, Harry in 1978 and Mary in1987.

Both Mary and Harry were awarded NZIFST Fellowships and the Institute’s most prestigious award, the J C Andrews Award, Harry in 1978 and Mary in1987.

EARLY MOVERS AND SHAKERS

23

Professor Kelvin Scott In 1967 Professor Scott became the Institute’s first Fellow, and in 1986 he received the J C Andrews Award, NZIFST’s highest honour. The Kelvin Scott Memorial Prize for undergraduate students studying the Bachelor of Technology degree at Massey University is awarded annually by NZIFST in his memory.

He was raised on the West Coast and won an Engineering bursary which took him to the National School of Engineering at Canterbury University College where he graduated BE Hons in Electrical and Chemical Engineering. After the war he worked in the DSIR’s Industrial Development Division in Christchurch, joining the Dairy Research Institute in Palmerston North in 1949.

His early work there dealt with improving the efficiency of steam use, rejuvenation of the casein making process and he also promoted continuous butter making. He also designed a radically new approach to on-farm cooling of milk which was still the basis of milk collection in 1986.

He was appointed Foundation Professor of Food Technology at Massey where his interests, outlook and drive were to make a major impact. While the department, and staff and graduate numbers were growing he realised that technologists working in the food industry needed their own professional association. The creation of NZIFST was the result of his foresight.

Kelvin Scott is remembered with fondness by a large number of former students, who owe much of their own career success to the courses he oversaw.

Professor J Kelvin Scott – a man of foresight and determination who saw the need for a professional association of food technologists.

24

EARLY MOVERS AND SHAKERS

Ron Hooker – a life with NZIFST Ron Hooker attended the very early Food Technology conferences, was a signatory to the Incorporation document, served on the NZIFST Council for two different periods, was the foundation chairman of the Canterbury Branch of NZIFST and was the NZIFST Executive Secretary for a number of years. He was the Secretary of the Canterbury Branch from its foundation, sharing the role with various people after his retirement from Edmonds until his death in 2014.

He was made an Honorary Fellow in 1992. In the 40th Anniversary book he remembered his time at Edmonds...

The Health Department gradually increased its complement of food technologists over the years and they were very approachable, allowing for better communication between food manufacturers and the Department, especially after the Food Standards Committee was formed.

and the formation of the Food Standards Committee by the Department of Health finally ensured an industry input into legislation development. Earlier years saw the Food and Drug Regulations changed infrequently so that the legislation was years behind what the industry was trying to do.

Initially food technologists in the industry were often B.Sc chemists and almost invariably men. The first Massey conferences were free of females except for a couple on the staff at Massey. The first women to actually register were three who were even listed separately at the bottom of the list of delegates in 1967.

Ron’s contribution to NZIFST is commemorated in the Ron Hooker Exemplary Services award, first presented in 2014.

NZIFST helped the industry greatly. The early conferences, starting in 1964, brought many diverse food manufacturers together and we found to our surprise that different industries often had common problems so that we learned from each other. After NZIFST was formed we experienced better representation in all areas

The early NZIFST conferences, starting in 1964, brought many diverse food manufacturers together and we found to our surprise that different industries often had common problems so that we learned from each other.

A relaxed Ron Hooker, pictured at a Canterbury Branch event.

EARLY MOVERS AND SHAKERS

25

Peter McConnon Peter McConnon was the founder of Mainland Cheese, now a brand in the portfolio of Fonterra Brands, but for many years a leading light in the marketing of cheese throughout New Zealand.

His start point was a two year contract to supply Auckland Food Products with South Island cheese.

Mainland were generally at the forefront with the latest technology. In the mid-70s Peter learned of a new high speed cheese packaging system which had been shipped from Japan to Melbourne for demonstrations at a trade show.

Peter bought the display machine and had it shipped to Dunedin.

He started buying cheese from the dairy factories, and distributing it to grocers in 40lb blocks but quickly discovered there were more user-friendly and profitable ways of packaging and preserving cheese than simply through bulk-packaging. He began to cut the cheese into individual sale sizes, put a wrapping around it and thereby saved the grocers’ time and, incidentally, made more money.

In the early 80s Mainland was running machinery which could produce attractive, vacuum packaged cheese blocks from 800g to 25 kg, and run at speeds several times faster than other available equipment.

From there, Peter bought a couple of vans and got into distribution.

The company continued to grow rapidly and broadened into a broad range of dairy products. It was sold in the 1990s during a time of takeovers and mergers, culminating in the creation of Fonterra, which still owns the Mainland brand.

By 1966 Mainland had its own building in Dunedin and was happily exporting cheese to Australia.

That was until one day a Dairy Board official arrived and said to Peter: “I understand you’re exporting cheese to Australia.”

On receiving an affirmative response, the official replied, “Well, you haven’t got an export licence and have to stop.”

The Board (similarly to many food Boards at the time) had the sole export authority for dairy products. However, Peter managed to convince them that his operation made much more profit, than selling in bulk and ‘came to an arrangement’.

26

EARLY MOVERS AND SHAKERS

Peter McConnon, the founder of Mainland Cheese, was Vice President of NZIFST from 1971 to 1973, but was unable to assume his Presidency due to pressure of work. He served as the NZIFST representative on the Food and Nutrition Advisory Committee during Gordon Robertson’s Presidency.

Peter McConnon was a founding member of NZIFST and active throughout his career in the food industry.

Stan Brooker Stan Brooker was NZIFST President from 1971 - 1973 and a signee on the Incorporation Document. He received the J C Andrews Award in 1970 and was made an Honorary Fellow of NZIFST in 1975.

Stan’s J C Andrew’s address was entitled: Edible Fats, a Century of Progress.

He noted 1969 marked the centenary of the first patent for margarine taken out by Hippolyte Mège Mouriès in 1869. Stan then spoke to his topic, in great detail, concluding that in all probability no patent in the history of food technology has had such a profound influence on nutrition, sociology, technology and research as this invention.

At the time of his presentation much research was underway into the composition of dietary fats. “We know fairly well the constitution and proportion of fatty acids present in the common fats: we still have a good deal to learn about their arrangement in the glycerides. At present each fat must be subjected to separate and painstaking research, so many chemists are endeavouring to find a formula by which they can work out this arrangement mathematically from fairly simple analysis.”

Laurence has fond memories of Stan: “He spent most of his working life at Abel’s and ETA Foods as Chief Chemist from the 1930s until his retirement in 1982.

He was an active member of the NZIFST and the NZIC and was always involved in activities at National and Branch level.

To those of us who worked for him, he was initially perceived as a grumpy autocratic boss.

When you got to know him you realised he had a big soft heart, was a great family man and was generous to his many friends.

On his retirement from Abel’s, he was given a small lab at Auckland University in the organic chemistry section and he continued to produce papers and weird smells there for several years until his untimely death of heart failure.

I maintained my friendship with him after he retired and he was great fun and a superb host with his wife Nancy at Snells Beach, in those days a small bach community north of Auckland.

We were all devastated at his early passing. He was a character with a huge personality. I don’t think they make them like that anymore.” 0

Laurence Eyres, who worked with Stan at Abel’s for 13 years confirms that at the time of Stan’s J C Andrews address, chromatography was very new analytical technology and remembers the laborious steps required to analyse fatty acid compositions. “These days,” said Laurence, “You simply run it through a HPLC column – the work of ‘moments’.”

EARLY MOVERS AND SHAKERS

27

CHAPTER 5

The 1970s

As food technology graduates entered the workforce, the profession gained creditibility and the Institute attracted more members.

First Food Technology graduate on NZIFST Council Gordon remembers: “In my absence, I was nominated onto Council by Professor Kelvin Scott and put straight to work. My first major task for the NZIFST was to produce a Careers in Food Technology booklet, a fullcolour 12 page publication of which 3000 copies were printed at a cost of $1500 and widely distributed to schools throughout New Zealand. In May 1971, I joined the staff of Massey University and was re-elected to the Council. Soon after I began producing Council Briefs after each council meeting – a double-sided, foolscap, mimeographed publication that informed members of decisions taken by Council. In 1973 it became a 4-page A4 publication with photos, printed at nominal cost by the Massey printery and eventually morphed into The Food Technologist. (TFT) The NZIFST grew rapidly during the mid-1970s, with a campaign in 1975 to reach 555 members by 5th May (the New Zealand Institute of Chemistry (NZIC) had just over 800 members at this time). Although the target was narrowly missed, the membership campaign ensured that the Institute had a critical mass of members from which it never looked back, despite organisations such as the NZIC facing a declining membership since the mid-1970s.”

28

THE 1970s

The 1970s Presidential shuffle

Gordon Robertson is well remembered by many in the New Zealand food industry, having taught at Massey University from 1971 to 1992 and for his commitment to NZIFST. He has lived in Australia for many years and comes to New Zealand to present highly regarded Seminars on all things food packaging and to catch-up with old friends.

Stan Brooker (see photograph on page 27) was President from 1971 to 1973 and it was intended that the Vice-President, Peter McConnon (founder of Mainland Cheese), would take over from him. However, pressure of business meant that Peter could not assume the Presidency and so Harry Lewin stepped in with Gordon Robertson as his Vice-President. When Gordon became President in 1975, Nick Jarman (then Chief Chemist at Alliance Meat Works in Invercargill) was elected Vice President. He also declined to be elected President and Hugh Ivory willingly came forward in his place.

Gordon was the first Massey food technology graduate to be elected President, and over the years four of his classmates were also President: Dick Hubbard (1979-1981); Torben Sorensen (1981-1983), Gary Stichbury (1985-1987) and Dave Pooch (2009 - 2011).

At a meeting with then Health Minister, the Hon. Frank Gill, NZIFST members forcefully expressed their frustration at delays in passing of new

Hugh Ivory Hugh remembers: For some reason Gordon Robertson put the finger on me to accept the Presidency. We had around 700 members at that time.

I had previously been the Chairman of the Hawke’s Bay Branch (founding chairman) and later Chairman of the Canterbury Branch.

I was the last of the first batch of Presidents, who were Science or Engineering graduates. My predecessor, Gordon Robertson was the first graduate in Food Science and Technology to hold the office.

The old order was slowly changing. As a result of some severe arm twisting, Dick Hubbard followed me as President.

At that time people could join a branch but that did not include membership of the national organisation. Preliminary steps were taken to sort that out. Also there was a class of membership labelled ‘Ordinary Member’. I felt that this was demeaning. In my view our members are anything but ‘ordinary’.

During my Presidency we did not award any Fellowships to New Zealand Members. We wanted to maintain a very high standard, and although the issue was debated thoroughly it so happened that the result was ‘no awards’ for two years.

However the two J C Andrews Awards which were presented during my Presidency were particularly pleasing to me personally. The first was to Harry Lewin, whom I had known since our days at Otago University.

The second was even more pleasing, because I had the privilege of presenting the Award to Mary Earle, who was the first woman recipient. I was very humbled in 1991 when I was asked to accept the Award.

On the lighter side One mildly amusing incident occurred at one of the AGMs. There had been a short recess during the meeting for some reason and at the conclusion of the break I had to call the chattering meeting to order. Having done so I made the suggestion that some kind individual might care to present the Institute with a gavel.

A loud voice from the floor called out ‘Why don’t you use your head?’ Feeling that that might result in serious personal injury, I responded.

‘I don’t think that would be a good idea as my head is made of solid ivory and it is very valuable’.

Did I have an embarassing experience? I was chairing one of the seminars at an AIFST/NZIFST Conference in Christchurch.

Unfortunately I introduced a well-known guest speaker by the name of an even more well known person. That person? Marilyn Monroe. The speaker? Marilyn Waring. I don’t think that there was a suitable trapdoor on the floor of the stage for me to dive through. Marilyn took it in very good heart and said that it wasn’t the first time that had happened.

Pictured in 1991, the year he was awarded the J C Andrews Award, Hugh Ivory was President from 1977 - 1979.

THE 1970s

29

Stirring up the Minister – a delegation from NZIFST

Result!

regulations. This is how Gordon Robertson remembers the occasion.

In the July 1976 issue of the NZIFST Newsletter, in an item headed ‘Minister Replies’

“The food industry was frustrated that the new Food Hygiene regulations had been sitting on the desk of the Health Minister Frank Gill for over a year. At a public meeting in PN at which Muldoon was the only speaker, I asked him why the delay. He responded by saying that “unfortunately the Minister of Health has been unwell” and after the audience erupted into laughter asked for the next question. So I decided to get a group of senior food industry people to join me in a delegation to Parliament to see Gill (our local MP Joe Walding arranged it for me). The delegation included Greg Ball, Technical Manager at Hansells, Nick Jarman, Chief Chemist at Alliance Freezing works and Vice-President of NZIFST, Peter Chappell the flour mill/starch expert from Auckland and Max Grainer from Unilever in Hastings). Anyway, after sitting there listening to pathetic excuses from Gill, Max Grainer stood up, walked towards Gill who was sitting behind his desk and said “Mr Gill I got up at 4:00 am this morning to drive down and visit you; I now need to drive back and ensure that my business which earns valuable overseas fund for the country is still functioning well. We need these new regulations.”

With that he slapped his hand on the desk and walked out the door as ex-Air Commodore Gill looked shocked that anyone would speak so forcefully to him. The regulations were tabled and passed soon afterwards (1976).

Further to our delegation’s visit, we can now report that an official reply has been received from the Minister of Health, the Honourable Air Commodore T F Gill. In brief, he states that:

I don’t think that the NZIFST ever got directly involved in the politics of food regulation again (unfortunately). They leave it up to individual food companies and the Food & Grocery Council.”

30

THE 1970s

1) Amendments to the Food Hygiene Regulations 1974 are with the Parliamentary Counsel and the preparation of explanatory notes is well advanced.

2) The views of the Institute have been noted regarding the need for better communication and consultation between the Dept. of Health and all other intrested parties prior to drafting of food hygiene legisltaion. The Department has been asked to ensure that suitable arrangements are made.

Frustrated that the new Food Hygiene regulations had been sitting on the desk of the Health Minister Frank Gill for over a year a delegation including Greg Ball, technical manager at Hansells, Nick Jarman, chief chemist at Alliance Freezing works and Vice-President of NZIFST, Peter Chappell the flour mill/starch expert from Auckland and Max Grainer from Unilever in Hastings arranged a meeting with the Minister of Health.

Max Grainer When Max Grainer was making his feelings known to the Minister, the business he referred to was Unilever’s plant in Hastings, (formerly New Zealand Foods Limited) where he controlled all technical aspects of frozen, canned and dehydrated foods. Their brands included Birdseye frozen and Crest canned and dehydrated foods.

He initially joined Unilever in the UK, as assistant works chemist/bacteriologist at the Walls Ice Cream factory in Manchester. He stayed with Unilever, in various plants and roles, finally beaching at their New Zealand Foods plant in Hastings. He retired in 1982 and then began teaching a food industry course at the Hawke’s Bay Polytech until 1991.

NZIFST made Max a Fellow in 1975, presented him with the J C Andrews award in 1983 and made him an Emeritus Member of the Institute in 1993. He served on the Hawke’s Bay Branch committee through the 1980s. 0

Max Grainer controlled all technical aspects of frozen, canned and dehydrated foods at Unilever’s New Zealand Foods in Hastings.

Max Grainer, right, with the then Minister of Customs, the Hon. N L Shelton, when the Minister was visiting New Zealand Foods Limited in Hastings in 1963. The company was owned by Unilever.

THE 1970s

31

Kerry’s Strong Foundations in the New Zealand Food Market

I

n 2006, the plant underwent a major upgrade, expanding the footprint of the factory, and increasing production space.

In Auckland, Kerry manufactures seasonings, coatings, blends of spices, liquid seasonings and marinades. Kerry NZ supplies and works with companies within the snacks sector, meat and poultry sector, and a variety of food service companies. Globally Kerry is known for its expertise in dairy, confectionary and beverage sectors.

Kerry New Zealand operates as a gateway for Kerry’s global innovation platforms and new technologies to enter the local market. Kerry has a business model based on customer service, places the highest emphasis on personal contact with all of its customers.

32

Since the 1990s Kerry New Zealand has seen the value NZIFST provides to the industry and as a result Kerry New Zealand has been a strong supporter of NZIFST. Many of our current employees are members of NZIFST and over the years, Bharat Makan, Kerry Technical Manager in Auckland, believes that close to 100 Kerry NZ employees have been members of NZIFST. Kerry New Zealand’s commitment to NZIFST goes beyond just being a member, with a number of our employees having served as Auckland chair; Alasdair Baxter, Eddie Gavigan, Belinda McKenzie (who also edited the Institute’s magazine for a time), and Cameron McLean. Jinisha Nackery was previously the branch secretary.

Prior to 1994, the current site was home to a large US Ingredients company. For a time in the 1990s, the operation was owned by Burns Philp before Kerry purchased the business in 1998. The black and white photograph shows the original building which stood on the site before it was demolished to build the new Kerry factory pictured below.

33

CHAPTER 6

NZIFST members - and industry leaders As the Institute grew through the 70s and 80s so its founding and early members prospered.

Mary Earle All those who studied with Dr Mary Earle remember her with deep fondness, for her genuine love of all her students, of her subjects – which she taught with passion – and her perception of the bigger picture. Mary was teaching them not how to design an experiment, but how to solve a puzzle, or a problem. Over the years, she has frequently said (in paraphrase), “Whether my students had careers in food technology, or ran a business making widgets, or took up website design, they all were educated to think, and how to find answers. Those are the basics of success.”

Through her years at Massey University, Dr Mary, as she was known, was constantly engaged with the food industry.

She graduated B.Sc, Ph.D. from Glasgow University after studying Applied Chemistry and Food Science at the Royal Technical College and the Massachusetts Institute of Technology.

She worked firstly as Assistant lecturer in the Scottish School of Bakery, then for five years in product development with Unilever, UK and Cerebos (Colinton, Edinburgh) and, before joining Massey University, four years at the Meat Industry Research Institute of New Zealand

34

NZIFST MEMBERS - AND INDUSTRY LEADERS

introducing product development to the New Zealand meat industry.

This experience was the basis for introducing Product Development (PD) to the Food Technology degree at Massey University in 1966, with two Thai students, Patchree Chittaporn and Montharop Smitanananda. This grew into a P.D. option in the Food Technology degree, a multidisciplinary course including knowledge of products, processing, marketing and consumers.

The final year students undertook PD projects in co-operation with food companies, a custom which continues across all Massey Technology fields. The aims of the PD option were knowledge, problem solving skills and creativity. Later, postgraduate studies in PD were introduced. The first Masterate was Patchree Chittaporn and first Ph.D. graduate was Bill Edwardson. Finally in the 1980s, a PD degree for all industries was launched and the first Professor of Product Development, Peter Robertson, appointed.

The NZIFST was one of Mary’s passions.

From drafting and ensuring the adoption of the Institute’s first Code of Ethics in 1969, to supporting the Foodwatch and Careers

programmes of the 1980s, and as the instigator of the Food Awards, to recognise excellence in New Product Development, Mary actively participated in NZIFST matters throughout her career. The Institute recognised her contribution 1973, when she was made a Fellow, and in 1979 when she was the recipient of the J C Andrews Award. In 1994 she was made an Honorary Fellow of NZIFST and in the same year Massey University awarded her a personal chair in recognition of an outstanding career in the Faculty of Technology.

During all her years at Massey, Mary was involved with the food industry; first in the development of the Quality Bakers concept by a group of independent bakers which involved innovation in products, processing, marketing and finance. She then worked with the Food Technology Research Centre in the early developments of new industries such macadamia nuts, oyster farming, hoki and orange roughy fishing. Mary became Director of the Centre until Dean Stockwell was appointed Director in 1984.

Mary was also involved in many workshops in New Zealand, mainly for the bakery and bacon industries but also for other groups such

as the local retailers. Workshops in Product Development were also organised in Australia, Canada, New Zealand and Thailand.

Membership of Committees and Boards started with the Food Standards Committee which developed the first modern standards.

The Boards included the Export and Import Corporation, the Meat Research Institute, the New Zealand Pork Industry Board, Telarc, finally ending in the Crop and Food Research Institute.

There were government committees on tertiary education, universities review, and the “Step Panel” which set priorities for science and technology in New Zealand.

She also worked in Southeast Asia, mainly in Thailand, but also Malaysia and the Philippines.

There were a number of projects in the development of technology courses particularly in Product Development; including nutritional improvement projects such as the introduction of cowpeas as a crop to increase dietary protein in northeastern Thailand, and industrial advice to a number of companies.

Since retiring she has published four books on Food Product Development in co-operation with Dick Earle.

They have also launched two Trusts – The Richard and Mary Earle Technology Trust which supports undergraduate and postgraduate students in Engineering and Technology, including product development and the Earle Creativity and Development Trust in Manawatu and Rangitikei supports creative people in a wide range – Visual Arts, History/Literature, Music, as well as in Science and Technology.

Through her years at Massey University Dr Mary, as she was known, was constantly engaged with the food industry and NZIFST. Mary Earle in 1982.

NZIFST MEMBERS - AND INDUSTRY LEADERS

35

Laurie Melton Laurie Melton was NZIFST President from 1987 - 1989 and talked with Dave Pooch about those days.

one of the very few plaques I have in my office.

They gave that to me just before I went to (University of) Auckland.”

“If I had realised just how much work was involved in being President, I would never have accepted the role. My wife acted as an extra secretary. Remember, in those days everyone was voluntary, including all secretarial and clerical work, membership databases, accounts and what have you.

Laurie’s career, which stretches over 40 years, has been highly successful, and as recently as 2014 he was appointed an Editor of the prestigious journal, Food Chemistry.

We appointed Ron Hooker as Executive Secretary to ease the workload on Council and Executive. He loved being the secretary and he stayed on the Canterbury branch committee for many years.

In those days you generally chose people for the executive who lived in the same area. It was easier to do it that way. This was before there were email and video conferences.

We started a new branch in Nelson. There was a handful of very enthusiastic people who kept going so 10 years later we had a conference in Nelson. [Nelson branch is still NZIFST’s smallest and still operates effectively. Ed] We had just one interest group, Sensory, and I managed to get six more interest groups going, Nutrition, Quality Assurance, Food Marketing (with David Buisson’s help), Product Development, Food Engineering and Seafood Technology.

NZIFST hasn’t changed greatly over the years. It was always inclusive.

I am very proud of my J C Andrews Award. It is

36

NZIFST MEMBERS - AND INDUSTRY LEADERS

He first joined the University of Otago as a lecturer in food chemistry in 1975 at the Department of Human Nutrition and transferred in 1987 into the newly formed Department of Food Science. He was appointed Associate Professor in 1990.

He joined the University of Auckland in 1996, where he started the Food Science programme for postgraduate students. Based within the Department of Chemistry, the Food Science Group now includes programmes for undergraduate students as well as a strong cohort of researchers.

Before moving to New Zealand, Laurie worked as Scientist and Manager at Unilever’s Colworth House Research Centre, having completed his PhD on carbohydrate chemistry at Simon Fraser University in Vancouver.

Laurie is always approachable and has a sense of fun which is apparent in his comments above, and in the costumes he wore for NZIFST Conference and branch fancy dress parties. (see Chapter 10)

Laurie Melton, photographed in 2009 while Professor of Food Science at the University of Auckland.

David Buisson David completed his PhD in Chemistry in 1972 at the University of Auckland. His OE took him to the UK where he lectured in Chemistry before coming home in the mid-70s and joining DSIR. There, as Head of Section, he was heavily involved in the development of the New Zealand fishing industry and setting up and managing fish processing research from catch to consumer plate.

In 1987 he moved to the University of Otago which was in the process of establishing a Department of Food Science and a Faculty of Consumer and Applied Science under his Chairmanship. He was appointed Professor of Food Science and Dean of the Faculty.

While at Otago University he also was Pro-Vice-Chancellor Business, Dean School of Business, Dean Faculty of Consumer and Applied Science and Professor and Head of Marketing. In 2006 he was created Emeritus Professor at the University of Otago.

David moved from Dunedin to Brisbane in 2006 where he joined the Queensland University of Technology as Dean, External Relations. He retired from academia in 2009, moving into Government projects and then to run the Colvely Estate Pty Ltd winery until last year.

He is a Sloan Fellow from MIT; Harkness Fellow (USA), was President of the NZIFST from 1998 to 1999 and is a Fellow of both the NZIC and NZIFST, both awarded for his work in linking academia and business.

David Buisson was active in NZIFST in the 1990s. Laurence Eyres remembers that “his tenure as President was characterised by a sense of fun and enjoyment coupled with a businesslike attitude to getting things done.

Whilst amusing his friends, of which there were many, he could also upset sticklers for protocol and bureaucracy.”

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Dick Hubbard Dick Hubbard joined NZIFST soon after he graduated in 1970. He has been President, J C Andrews Award winner and represented NZIFST on the Food Standards Committee. In the last 25 years his name has become synonymous with breakfast cereals. A tireless public speaker and champion for the social responsibility of businesses, he has also generously supported NZIFST activities over the years. Hubbard’s technical staff are invariably NZIFST members!

In Dick’s own words: “My involvement with the NZIFST goes back to 1970. Then, as fresh faced new graduates with the NZ Co-op Dairy Company, Dave Pooch and I used to sometimes travel up to the NZIFST Auckland branch meetings from Hamilton with the then laboratory manager, Arthur Yarrall. At that stage a lot of the originators of the Auckland branch, as well as the national body of NZIFST, were there. These were names such as Harry Lewin, Stan Brooker, Jock Tunnicliffe, Bert Macartney and Peter Jarvis.

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1974 when I wrote to the then employment officer of the NZIFST, Peter Jarvis, to see if there were any jobs for food technologists as I was returning to New Zealand from the three year posting on Niue. “No,” wrote back Peter, “There are not, but I would like to appoint you as my Assistant here at Tasti Products Ltd.” Thus started my thirteen year stint at Tasti Products.

brand. They have moved strongly into the muesli, nutrition focussed areas and continue to stand by the mission: to make good food, then make a difference. The relationship with Outward Bound that Hubbard’s maintains started when Dick did the course as a teenager. Through his career, and the tough days, he drew on what he had learned on that course – determination and commitment.

Within several months of arriving back in Auckland and starting with Tasti I attended my first Auckland branch meeting of the NZIFST. It was the AGM and I was appointed secretary.

Then the following year treasurer. Then the following year deputy Chairman. Then Chairman.

Then on to the National body and by 1980 I was President. It was a great time and during my two years as President I was fortunate to have Jim Gordon as secretary and Terry Atkinson as treasurer. We formed a tight three!

Dick loves to tell this story, “There is one story from my NZIFST days that I have dined out on many times. Shortly after I was appointed as secretary of the Auckland branch after returning from Nuie to New Zealand I found it was my job to man the front desk at the monthly meetings.

I hardly knew anyone. The first time I was on the front desk I asked an important looking man what his name was. He looked at his companion and said, ‘That is a sign of the times isn’t it.’ It was Harry Lewin, founding Chairman of the Auckland branch and second NZIFST President after Kelvin Scott.

I left Tasti in 1988 to fulfil the dream of many young(ish) Kiwis – to start my own business.”

In mid-1971 I attended the annual NZIFST conference in Palmerston North. There I met another food technologist called Ray Mawson, who was working on an aid project in Western Samoa. With a few glasses of wine in me I gushed about how I would like to also work in the Pacific Islands some time. Several months later a letter came out of the blue from Ray advising that there was a new job going on Niue setting up a passion fruit and lime juice processing factory. I wrote and applied. I got it!

Diana, my wife, and I were off to Niue.

Dick told the story of Hubbard Foods to Auckland Branch in 2014. The entrepreneurial bug had him in its grip and so Winner Foods was born.

Initially Ed Franken was Dick’s partner. With very little capital but sufficient equipment to enter the cereals market they began production. The reality of paying bills and dwindling cashflow hit hard fairly quickly, but Dick soldiered on, quickly and Ed had to move on. Dick soldiered on, picking up “own brand” contracts where he could, making whatever products would “make a buck”.

Later the company was renamed Hubbard Foods, a much more marketable brand than Winner Foods.

I re-engaged with the Auckland branch in late

Hubbard Foods is now a national, much loved

NZIFST MEMBERS - AND INDUSTRY LEADERS

Fast forward approximately 20 years. I attend a meeting of the Auckland branch after an absence of many years. There is a young Food Technologist on the front desk. ‘What is your name?’ she asks sweetly!”

Dick Hubbard, founder of Hubbard Foods, President of NZIFST 1979 - 1981, Fellow since 1984 and recipient of the J C Andrews Award in 1992.

Laurence Eyres - facilitator Throughout his career Laurence has always contributed to the wellbeing of NZIFST. He served on Executive in the late 80s and was President, briefly in 1989, succeeding Laurie Melton, but had to resign to go back to the UK for a year. (He says he was deported, but it was nothing so dramatic). Laurence worked with The Food Technologist editorial committee for many years, throughout the 80s and 90s, finally retiring from that group in 2005. Laurence started to write the Oils and Fats Column for The Food Technologist in 1997 continues with Food New Zealand.His ebullient nature makes him a friend to all.

Laurence arrived in New Zealand in 1972, having completed his PhD in Industrial Chemistry at Manchester University. He joined Abels at its Newmarket factory (since sold to Unilever and now closed) as research chemist, amongst a total laboratory staff of 16. The 1970s was a time when the commercial drive for R & D was much less important. It was possible to pursue a line of research without a finite payback and companies and government departments shared knowledge and equipment for mutual benefit.

Compared to the dairy industry, the edible fats and oils part of the market was very small.

Importation of vegetable oils was restricted. In the 1970s margarine manufacture was heavily government controlled to protect our dairy (butter) industry. In fact, in order to purchase table margarine, a doctor’s prescription was required. Abels produced Miracle Margarine to supply this market, formulating New Zealand’s first polyunsaturated margarine. In light of

today’s understanding of the balance of fats required for optimum nutrition, “we got it wrong” says Laurence, “but at the time we were at the forefront of nutritional formulation”.

When Abels was sold, Laurence joined Massey University. While at Massey, he “had a wonderful time” working with the principals of Olivado, developing the process for extraction and stabilisation of Avocado Oil. The project was a prime example of cooperation, between Massey University, HortResearch and Olivado, with a viable, commercial outcome.

From 1999, as technical and development director, at New Zealand Dairy Foods (NZDF), Laurence presided over the development of Avezzo (Avocado and Olive oil margarine).

Laurence moved from NZDF to the University of Auckland in 2006 (working with the Deputy Vice-Chancellor, Research), and since ‘retiring’ in 2009 has been far busier than he planned, working as a Consultant in the area of fats and oils. 0

While working as New Zealand Dairy Foods Technical and Development General Manager, Laurence presided over the development of Avezzo (Avocado and Olive oil margarine) and NZDF’s range of organic products.

Throughout his career Laurence has always contributed to the wellbeing of NZIFST. He served on Executive in the late 80s and was President of the Institute in 1989. He became a Fellow in 1986 and received the J C Andrews Award in 2002.

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CHAPTER 7

Branches and Special Interest Groups

In 2015, NZIFST has seven active Branches and four Special Interest Groups, Food Safety, Nutrition, Sensory and Food Packaging and one Division: Dairy.

I

n the early 1990s there were nine Divisions and nine Branches. The loss of most of the divisions has been attributed to less time available and weaker support from employers.

the Institute’s money was gathered into a central accounting system. Branches still have autonomy to use their money as they wish, but all accounting is now a central office responsibility.

A huge amount of time and energy made these groups vibrant and productive. They frequently served as the locus for people to join and participate in the Institute.

History of Branches The Institute is divided into nine regions by geographical boundaries (North to South).

As the Institute was finding its feet, in the 70s, the Branches, to a certain extent, went their own way, recruiting members from the local region and charging them a nominal membership fee.

“National”, (as it was then known) membership included ‘free’ branch membership, conferred by geographical positioning of the member – and then there were some with only branch membership. This situation was regularised during 1980 and ratified into the constitution in 1981, under Graeme Leith’s Presidency. See facing page.

Another anomaly was that each branch had a local bank account, which they managed outside of the National accounts of the Institute, and reported annually. This was practical in the days before internet banking – when cashing a cheque in Christchurch was a major operation if your branch was in Auckland. Each branch had its own bank account until 2003, when, under the eye of Honorary Treasurer, Marion Cumming, all

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The Auckland Branch Committee in 1991. On the stairs, left to right, Ingrid Chettleburg, Jennifer Gray, Louise Crimp, Alan Bulmer (sitting down), middle row, Cherie Harris, Sally Ostick, Bruce Cameron, Frances Bostock and in front, Conrad Perera, Eddie Gavigan and Chris Moltzer.

Auckland is the largest and encompasses Auckland City and all districts North. The other branches are listed below with the dates of their formation. Taranaki and Bay of Plenty Branches are currently in recess and East Coast/Poverty Bay Branch combined with Hawke’s Bay in the 1980s. In 2005, Wellington and Manawatu Branches joined forces and are now Central Branch.

In the early days of NZIFST, central operations were based in Palmerston North, and other areas were added in as branches formed, with a Manawatu Branch formed in 1971.

1966: Auckland and Hawke’s Bay 1969: Canterbury 1971: Manawatu and Wellington 1974: Otago Southland 1976: Waikato 1977: East Coast/Poverty Bay 1985: Nelson 2003: Taranaki 2005: Bay of Plenty

The end of Branch (only) membership In the June 1981 issue of The Food Technologist, an open letter to “Our branch-only Members” from the President, Graeme Leith, informed them that the option to join just a branch, and not the National body, was no longer available.

After much deliberation, and some dissension, an updated Constitution and Rules had been passed at the May ’81 AGM. One section of the new rules, which affects you directly, wrote Graeme, is the decision to discontinue the category of Branch membership. This was not an easy decision and a great deal of discussion took place before its implementation. Now that the rules are a fact of life, I would be greatly concerned if Branch Members were to feel ostracised from the Institute. I take this opportunity of extending to those who are affected my personal invitation to apply for National membership in the form enclosed.

National membership is open to everyone who is active in any aspect of the food industry, whether it be in processing, testing or a supplier of materials....

Entry into [ordinary] membership is practically automatic, and the criteria for Professional Member is based on a qualification and experience combination formula.

Graeme’s letter continued, describing the benefits of membership and strongly recommending that Branch members joined the National body.

Overall, the Institute’s membership didn’t suffer, in fact continued to grow strongly.

As President in 1981, Graeme Leith presided over the discussions that resulted in the abolition of “Branch Only” membership, and then announced the change to all members in TFT.

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Auckland Branch Geographically, and through member numbers, Auckland is the largest Branch, with close to half of the Institute membership. Anne Scott (née Galloway) was Chairman of Auckland branch in the early 1980s and remembers: “I had been branch treasurer for a year or so when it came time to ‘shoulder-tap’ a new Chair – and shoulder-tapped I was – by Dick Hubbard and Torben Sorensen. I was in awe of them so gave in without a murmur, feeling gratified that they had the confidence to nominate me into the position.

Dave Pooch was branch secretary. (Later I was National Secretary when Torben was President).

Branch meetings were run at Waipuna Lodge and later at Tamaki Yacht Club (long before the days of room hire charges). We attracted 80 attendees on average and it was not unusual for 120 or more to attend. In the 80s companies were more supportive of staff activities in professional bodies and there was more time for the important, but perhaps not ‘accountable’ benefits of meeting with peers and building a network in a relaxed environment. Like many in Institute groups, I forged strong, lifetime friendships.”

Anne Scott (née Galloway) was Chairman of Auckland Branch in the early 80s.

The Auckland Branch committee in 2014, following a committee meeting, left to right, David Anstice, Wendy Wong, Vic Chiang, Esraa El Shall (secretary), Hayden Pohio, Neala Ye, (treasurer), Adam Rowe, Juliet Clarke, Joanne Gibson (chair) Nick Parker (vice chair).

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Ron Hooker, a signatory to the incorporation document, and Bob Cawley, second NZIFST President, cut the Canterbury Branch 40th Birthday cake, surrounded by a very merry group of branch members.

Grant MacDonald started the Nelson Branch with Cushla Hogarth (née Bayley) in the mid1980s. Grant is now running a food engineering consultancy in Nelson and Cushla runs Solutions in Seafood, a consulting and training company in food safety, particularly relating to seafood processing.

Nelson

Canterbury Branch The Institute’s third oldest Branch was set up in 1969, following a call for expressions of interest in 1968, with Ron Hooker as the initial contact point for the branch. Throughout its history, the branch has remained active and strong, helped significantly by the commitment and focus of Ron Hooker.

There must be something special about the air in Canterbury that makes such strong characters. Here in 2001 President Winna Harvey presents fellow Cantabrian Dave Rout with his Fellowship Certificate. Founder of Formula Foods, Dave Rout has been a loyal NZIFST member for many years. He has been Canterbury Branch chair, Council member for a number of years and is a regular exhibitor at NZIFST conferences. Dave encourages his staff to join NZIFST and has been particularly generous with allowing them time off to act as Futureintech ambassadors.

One of the Institute’s smallest branches, Nelson was set up during the 1980s by Grant MacDonald and Cushla Hogarth. Grant was chair for many years (and during the same time, chaired the Institute’s Sensory Division.) Their early drive and enthusiasm led to the extremely successful NZIFST Conference, “Crossroads” being held in Nelson in 1991 (the Conference made a profit of $18,000). In the 2010s the Branch has been revitalised through the efforts of Augusta van Wijk and Kristy Giles, who between them ensure that branch members get together at meetings, and also chivvy members and non-members to attend Nelson FIT courses consistently achieving best attendance nationwide.

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Manawatu/Wellington Branches The Manawatu Branch was established in 1971 and prospered for many years, boasting in the early 70s that regular attendance at meetings was 60+ members.

Wellington Branch also enjoyed much activity through the 70s and 80s. However, by the 90s these branches, while still ‘active’ were in fact very quiet.

Anne Perera, who was the driving force in the revitalisation of activities in the region remembers: On my return from Singapore to Palmerston North in 2003 I assumed that NZIFST would be as active as it was in 1981, when Conrad and I lived in Masterton. I asked Sally Hasell why there was nothing happening and she told me that the branch had been inactive and asked if I could revitalise it. I contacted the Chairperson and he was very supportive of the idea. So with the support of a team mate from Crop and Food, I organised a “Revitalisation Meeting” for the Manawatu branch of NZIFST with Dr Mary Earle as our speaker. More than 60 people attended – they all wanted the branch to be active once again and at an AGM shortly after, I was elected the Chairperson of Manawatu Branch.

With the disappearance of the Dairy Board and people moving up to Auckland, the Wellington Branch had lost members. So the following year at the AGM I continued as the Chairperson of the joint Manawatu/Wellington Branch of NZIFST. We had committee members representing Wairarapa, Wellington and Manawatu and also tried to organise activities to cover the regions.

In 2014 the combined branches renamed themselves “Central”.

Current Chair, Richard Archer, comments that the biggest challenge the branch faces is the geographical spread of its members – from Taranaki to Wellington and over the Ruahines to the Wairarapa. However, they run meetings ‘between’ the centres and are able to access video conferencing facilities to bring members together as well.

The “revitalised” Manawatu/Wellington Branch committee in 2003. Back, left to right: Abby Thompson, Malcolm McDonald, Jerry Wellington, Nicholas Schnell, Ron Casey, Simon Miller. Front: Claire Redman, Anne Perera, Richard Archer, Sonya Olney. Absent: Janelle Reynolds, John van den Beuken.

Bay of Plenty Branch Current Central Branch Chair, Richard Archer, comments that the biggest challenge the branch faces is the geographical spread of its members – from Taranaki to Wellington and over the Ruahines to the Wairarapa.

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The inaugural meeting of the Bay of Plenty Branch was held on 22 February 2005 at the Mills Reef Winery. The inaugural committee was Helen Tervit (chair), Lynley Drummond (secretary/treasurer), Hari Baresic, David Munro, Kerry Parkin and Louise Paulsen. On that night 25 people enjoyed a lively presentation by a Mills Reef educator, and then enjoyed dinner and a chat.

Sadly, the branch didn’t prosper and was dis-established in 2007.

Hawke’s Bay – Poverty Bay Hawke’s Bay Branch runs regular meetings and events even though it is one of the Institute’s smaller branches. They boost numbers by combining meetings with local food based organisations such as Food Hawke’s Bay. Branch members are strong supporters of the CREST New Product Development Challenge and as Futureintech Ambassadors – see Chapter 11.

Gerry Townsend was a member of the Branch for many years. He remembers Max Grainer: “When I think back to the early days of the Hawke’s Bay Branch of NZIFST, it is one member – rather than an event that stands out above all else – Max Grainer.

Max was a Foundation member of NZIFST, and was made a Fellow in 1975. He was Technical Director of Unilever, Hastings (known then as NZ Foods) for 20 years (1962-1982). He was supreme in supporting the Hawke’s Bay Branch by provision of Unilever’s meeting room facilities and an endless supply of food and liquid refreshments. Many of us had long walks home after very fruitful branch meetings – with longwinded technical discussions on Food Industry hot topics of the time – led by Max. In retirement Max continued to run the local Food Industry course at the Hawke’s Bay Polytechnic (now EIT) until 1991. He died in 2009.”

Memorable Events Bryan Powlesland remembers: “Many meetings were held at the Leopard

Max Grainer is fondly remembered by many Hawke’s Bay/ Poverty Bay members.

Brewery in St Aubyn street and these were always fun filled, not to mention the refreshments!”

Jenny Dee remembers: “The visit to Pernod Ricard winery in Pandora, hosted by Stuart Dykes, Stuart did a wine tasting for us after a comprehensive tour.”

Jenny also remembers, “Two joint meetings we had with Food Hawke’s Bay at EIT, with internationally reknowned speakers who came to New Zealand for the conference – Hildegard Hayman spoke about food and wine matching and David Hughes spoke about trends.”

Sandra Chambers remembers two very successful conferences, one in 1997 and the second in 2013, both of which showcased what the region has to offer.

The Waikato Branch 2010 Christmas dinner and quiz. In the foreground are Richard Gray (front left) and Owen Shrub (front right). Andy Williams at the rear, left with Adrienne and Kevin Simmonds opposite. We are unable to identify the lady between Richard and Andy.

Waikato Branch Past Branch Chair, Clive Bleaken remembers: “I came back to Hamilton from Christchurch in 2004 when the Waikato Branch of NZIFST was in recess. Sally Hasell and I chatted about that and agreed to revamp it. We pulled a few people together and got it going again.

The companies and people involved in the Waikato Branch back then were Colin Pitt, (branch chair, in 2014), AgResearch, Fonterra, NZ Honey. Young Mee Yoon, from NZ Honey was involved from when

we restarted the Branch and is still on the committee.

Our most famous event in the Waikato is our annual Christmas quiz. The questions are all food related. As a committee we get together and try to identify all the different food related activities in the area. Some of them are quite small. For example blueberry growing and harvesting. While we struggle to get good attendance and active committee support, I think there are enough of us who are committed to keep things going.”

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Otago/Southland Branch Graeme Leith remembers the conception of the Otago Southland Branch: “I first raised the idea of the formation of an Otago/Southland Branch with Harry Lewin and Rex Perreau when we were standing on the freshly poured slab of concrete in Palmerston North, that was to become a Cadbury potato crisp and nut roasting operation.

There was a NZIFST Conference in Palmerston North that year. Harry’s reply, after I noted that we needed fifteen members to start a branch and there were only fifteen NZIFST members in the whole of Otago and Southland, was along the lines of “Go for it. Start having meetings and don’t worry to much about the numbers.

This would have been in the early 70s as I first moved to Dunedin in 1973 and the Branch was established in 1974.”

I remember being on the Conference Committee for “Resources 81” and remember one speaker who didn’t check in, but simply appeared in the room in time for his presentation. Not a good look: as a speaker you are obliged to turn up and make yourself known on time.”

In 2014 much of the branch activity centres on the Food Science department at the University of Otago and is strongly supported by students and others at the University. The most popular event each year is the International Dinner, which allows members to sample the cuisines of overseas students.

Laurie Melton also remembers the Branch.

“I was Branch chairman during the 70s. There were a lots of trips to factories then. They were wonderful as this is the real thing, this is what we were about, making food, not just talking about it or high faluting research. We would organise the people on committee so that one person plus helper would organise each meeting.

Otago/Southland Branch Committee in 1977.

Standing, left to right, Dan Doubleday (committee), Dick Boraman (guest speaker), Diane Lowry (student rep), Margaret Hogg and Stuart Gray (committee), Richard Beyer (past chairman). Seated, Graeme Leith (secretary and branch delegate), Peter Smith (chairman) and John Biggs (treasurer).

In 2014 much of the Otago/Southland Branch activity centres on the Food Science department at the University of Otago and is strongly supported by students and others at the University.

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Special Interest Groups - formerly Specialised Technology Divisions The number of NZIFST Special Interest Groups (SIGs) peaked at nine in the 1990s. The original groups, called Specialised Technology Divisions were: Packaging, Food Microbiology, Seafood Technology, Food Engineering, Food Marketing, Biotechnology, Product Development, Quality Assurance and the Sensory Evaluation Interest Group. The remaining four (Including a Nutrition SIG that was formed later.) groups have been dubbed Special Interest Groups, SIGs. NZIFST information booklets on Sensory, Quality Assurance, HACCP, Good Manufacturing Practice, were all initiated and carried through by committed SIG members. (More about the publications in Chapter 9) In 2013, Past-President Sally Hasell conducted a review of the Special Interest Groups. She wrote: There are currently four SIGs – Food Safety, Nutrition, Sensory and Food Packaging. The first three have objectives/mission statements and have been in existence for many years. Food packaging was acquired three years ago. Packaging and Sensory each have 100-150 members and the other two, more than 200.

Nutrition and Sensory currently have organising committees and are active in a variety of areas.

Their leadership is enthusiastic and keen to do more.

Packaging and Food Safety currently are relatively inactive and have not had active committees in recent years. However Food Safety is actively working on reversing its decline. Sally concluded: The SIG’s are a great resource that NZIFST could use to better effect.

Food Safety

Food Marketing Division

Quality Assurance SIG

Tanya Reid remembers: “In the early 90s Francis Bostock and I got the Food Marketing Division up and running. We got 30 or 40 people along to those meetings and they were all NZIFST members. We took it from being a defunct special interest group to something that was really active when we left.

In 1990 the Quality Assurance SIG reported that they had run two seminars in Auckland and Christchurch and had one in Dunedin scheduled. The group planned to look at the book Good Manufacturing Practice in Industry with a view to an update, which was completed in 1992. In that year they were the largest SIG, with 71 members. David Bayliss was Chair, Marion Cumming Secretary and Ron Clifton, Lesley Steeples and Peter Hewitt were on the committee.

This group was renamed the Food Safety SIG in the late 1990s.

Shane Hopgood, (pictured)who runs Assured Food Safety, remembers: “I was chairperson for the Food Safety SIG for several years from around 2000. At that time we were aiming to coordinate specific food safety workshops and so on, and along with Lynne McIntyre of Massey University Albany, Roy Biggs from Tegel, Dave Lowry from Ecolab, and Dr Richard Linton from USA, we put on several such events. From memory we conducted a food labelling one (to work through the new ANZ Food Standards Code) and the most successful one was a Critical Control Points (CCPs) for Food Safety workshop that was held at the North Shore Stadium (over 120 delegates from memory).”

Sally Hasell is the Chair of the Food Safety Special Interest Group in 2015.

This took enthusiasm, time, vision, the desire to do something, all the standard things really; we were open and welcoming too.”

In 1992, Frances Bostock reported in TFT: A very well attended Auckland Branch meeting was organised in May, where Tony Sernack, CEO of Magnum Corporation told the story of the marketing plan behind the launch of DB Bitter.

Shane Hopgood was a strong supporter of the Quality Assurance Group in the 90s and a member of the committee that produced the 1992 Edition of the Good Manufacturing Guide. Shane contributes to the FIT programme as a course presenter.

At the NZIFST Conference, (Capital Fare, in Wellington) the successful Marketing workshop was on Mind Mapping- described at a key to launching successful products.

Our main thrust for 1993 is to assist Mary Earle in the organisation of a five day marketing workshop.

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The Sensory Division - as remembered by Hester Cooper and Anne Goldman doing a bit of sensory work in their company and want a bit more information and then we had people who specialised in sensory work in their job and wanted something more stimulating.

Hester remembers: “While I was doing my Masters in Canada, in the mid 1970s I went to my first sensory workshop and found it very interesting.

So I came back and with great enthusiasm went to Allan Anderson and Mary Earle at Massey and said I thought it would be really good if we had a sensory group here and they said “That’s a really excellent idea Hester, and you should organise it.”

Then the next generation came along with people like Rebecca Shingleton from Fonterra Research.

Out of that grew the two day Australasian symposium, first held in 2007, with which Rebecca has been closely involved (working with AIFST). The venue alternates between Australia and New Zealand.”

We had the first workshop in 1978 and out of that arose the Sensory Group. At that time the Institute wasn’t really interested in having interest groups.

From Anne Goldman

We would have our workshop at the same location as the NZIFST conference but the day before it.

Out of those workshops we gradually grew the group. We had an annual fee of $3.00 for a while that covered postage for a newsletter. This money, and these people, came into the Institute after a few years.

Hester Cooper in 1999, the year she received the J C Andrews Award.

In those first few years our membership was around the 100 mark. They were all people interested in sensory. We had people from the tobacco and other industries too. We were scientific but fairly simple in the 70s and 80s.

Recognition that sensory had something to offer in terms of scientific design has been slow coming.

want to be a member of the sensory interest group but didn’t really want to be part of the Institute. There is a bit of a constitutional fishhook here, because the Institute makes sensory membership free to members, but has no facility for those who have no ‘food’ interest to be members. Sorting this out has gone in the too hard basket for all of us. They still participate, however.

We met a need. There aren’t any other sensory groups in New Zealand. For example if you were in the personal care industry you might

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We have always had a two-tiered approach.

There are always people who want the really basic stuff, particularly technologists who are

Anne remembers: “I was involved with NZIFST in the 70s. Hester ran a sensory session involving beer at the last NZIFST conference that I attended which I think would have been in 1979, before we left New Zealand.

I have attended several Sensory Symposiums in the last few years and have been very impressed with the efforts made to bringing leading sensory scientists from Europe and North America to share their knowledge as well as the opportunities for local Sensory Scientists to present their work in a very inclusive and sharing environment. As Sensory organisations go (and I am familiar with several!) the NZ/OZ group is a “9” on the hedonic scale of overall liking!” 0

Anne Goldman pictured when she was NZIFST Secretary in 1976. Anne is now vice president of consumer research at ACCE International in Mississauga, Ontario and is recognised as an international leader in the integration of consumer sensory science with the product development process. Anne was Chair of the NZIFST 1972 Conference Committee and Manawatu Branch chair in 1974.

The group that attended the third Sensory Symposium, in 2009, at Shakespeare Reserve, Whangaparaoa.

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CHAPTER 8

The 1980s

A coming of age as the Institute begins to look beyond its primary audience, the food industry and associated organisations and into the arena of general public awareness.

Dick Hubbard on speaking up and speaking out

D

ick was President (the second Food Technology graduate) as the 1980s began and believed strongly that the food industry needed to work at educating the public about the food industry – teaching them that the activities of food technologists, technical managers and chief chemists ensured that safe wholesome food was available to all. His sentiments continue to resonate.

[Extracted from TFT, October 1980] One of the areas that I feel our Institute has not really got to grips with yet is the question of making comment on topical aspects of food technology that concern or interest the public at large. It is of interest to note that both the UK Institute of Food Science and Technology (IFST) and the American IFT have devoted considerable time and thought to this particular question.

IFT has developed a public information programme over the past decade and they have now got this to the stage where the media have begun to recognise IFT and its regional communications as a source of factual information on various food issues. The have set up an expert panel on food safety and nutrition, a committee on public information has a number of scientific status summaries on topical subjects which have been distributed to the media throughout the US.

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I feel that in New Zealand, we, as an Institute, have to start by making sure that all members are aware of current information on topical issues. I believe that as professional food technologists we must ensure that we are in a position to comment authoritatively on such issues, and that the Institute must speak out.

This, however, is fraught with problems.

Combating sensational articles in the press is near-impossible, rebuttals tend to miss the front page and so have little or no impact in correcting misinformation.

There is also the dilemma of whether an individual Institute member can (or should) voice the collective vision of its members.

However, I do not think that a collective view is necessary and it is far better to delegate to an individual the responsibility to make a point as a member of the Institute, rather than on behalf of the Institute. I believe this is a major area that we, as an Institute have to closely examine.

Through the decade, the Institute explored and implemented a public information programme, Foodwatch, working with Network Communications, see Chapter 11.

Dick Hubbard in the early 1980s, pictured speaking at the Resources ’81 Conference in Dunedin.

In the public eye – The Parliamentary Food Fair Torben Sorensen presided over an era in NZIFST (1983 - 1985) when the Institute was actively looking towards providing public information.

During the term of Torben’s immediate predecessor, Graeme Leith, the Institute developed a relationship with Network Communications, a food focused Public Relations company which reviewed, advised and activated a programme of public information media and events, named FoodWatch. (More about Foodwatch in Chapter 11.)

Torben wholeheartedly supported the plan and presided over the NZIFST’s most visible event ever, The Parliamentary Food Fair.

The event received significant publicity. (Network received the Cherrington Award for best PR

event of the year.) and the report in TFT was effusive.

Food scientists’ and technologists’ work came out of the laboratory in a blaze of publicity last month.

A well publicised Food Fair, organised by NZIFST, displayed members’ work, and showed visitors how much work was necessary before a valueadded product could be marketed overseas.

Hosted by the Minister of Overseas Trade and Development, Mike Moore, the fair was held in the Beehive banquet chamber. A total of 25 companies – most of them exporters – displayed their wares.

Around 500 guests – diplomats, commercial counsellors from every embassy in the country, influential government officials, captains of industry, parliamentarians and media visited the fair during the two and a half hour event.

The fair attracted great media interest, including the business press, Wellington newspapers and regional television.

NZIFST President and event host, Torben Sorensen was charged with escorting the Prime Minster, the Hon. David Lange, around the booths at the Food Fair, a job he did with his usual flair.

THE 1980s

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Thank you for your letter of 3 June.

Taking a stand on misleading advertising In response, the following letter was received.

Dear Sir, The butter/margarine controversy In 1982, the Institute felt compelled to take a stand on a series of advertisements that denigrated margarine in favour of butter. Sadly, we can’t reprint the advertisement that upset everyone, but you will get a feel for the passion in the letter from Graeme Leith to the General Manager of the New Zealand Dairy Board.

[Extracted from TFT, August 1982] Letter addressed to Mr B K Knowles.

WELLINGTON

I wish to advise you of this lnstitute’s strong disapproval of the advertisement for butter and against margarine, which appeared in the New Zealand Listener on 15 May, 1982.

Our disapproval is directed towards the general tone of the advertisement.

Over the years the Institute has tried by various means to counter the claims of the critics of processed foods. We have tried to show that the benefits which are enjoyed by the users of these food products far outweigh any possible risk to their health.

It is therefore of considerable concern to find that a major marketer of dairy products should resort to the production of derogatory advertising which plays upon the unfounded fears of the consumer towards processed foods. Unfortunately this sort of advertising will influence the consumer image of all processed foods. Should you persist with advertising in this vein, we believe that any short term gains will eventually be negated by the consumers’ reactions to all processed foods with consequent loss of sales for ingredients, including milk derivatives used as additives.

We therefore seek an assurance from you, that this advertisement will be discontinued and more consideration will be given in the future to the positive benefits of the products you are marketing, to the enhancement of all processed food producers.

G R. Leith, President.

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THE 1980s

From the NEW ZEALAND DAIRY BOARD

With particular cognisance of the tragedies in the Lebanon and the Falklands, it’s probably not appropriate to reply on the basis of “they started it”.

Nevertheless, our problem is simply that international advertising (... to a substantial degree New Zealand manufacturers have not been party to such advertising) has created the impression that margarine is “better” for you than butter and has lower calories. I know that your members will obviously understand that this is not correct, but unfortunately advertising is seldom directed at persons of high technical understanding and intelligence.

We fully appreciate that the need to process many food products brings with it benefits which far outweigh the risks to health. On the other hand, and equally importantly, there are foods which do not require processing and hence do not necessitate even the small risks which must be inherent in additional processing.

We would prefer to leave the question of advertising of disadvantages to others, but unfortunately you will well know that margarine has carried the offensive to our door for many years. When we find that attitudinal studies show the depth of misunderstanding of the housewife, it seemed to us that there was no alternative but to point out the other side of the story.

This letter is an interesting study in non-politically-correct views that would never be put in writing in the 21st century.

The Board’s philosophy might well be summed up in “if it isn’t broken, don’t fix it”. This would apply, in our view, to processing. Ideally if a natural product is available without the need to process it and the processing does not add valuable characteristics, we would prefer to avoid the processing. In this area, although it is not always practicable to meet consumer demands by so doing, we would prefer to leave out artificial colourings and additives from almost all foods. At the best they are unnecessary and at the worst they can have some

adverse side effects – probably to only a small minority.

If persons wish to consume or use vegetable fats of a different nature to that of butter, we would certainly not suggest any impediment should be placed in their way, but equally, we do not believe that the product should be coloured or flavoured artificially to imitate butter.

been consumed by mankind from the earliest days of history and is capable of fulfilling a very natural need without the demand for artificial treatment or processing.

If you do not see this as a benefit, it is clear that we are indeed on a different wavelength and I’d appreciate your further advice.

In these circumstances, while noting your disapproval, I cannot give you an assurance that the advertisement will be discontinued. Obviously it will be, as soon as the appropriate attitudinal studies show that the misinformation spread on the subject of margarine being a “natural” product is no longer an important factor in consumer thought. We, like you, would prefer to enhance the positive benefits of the product marketed. Not the least of those benefits, of course, is that the product has

B K Knowles General Manager, NZ Dairy Board

When Graeme Leith was President, Otago/Southland Branch hosted the annual Conference in Dunedin. It seems incredible now, but government regulation of food manufacturing constrained operations in a number of areas, including the production of margarine, which was manufactured under license and only available to heart disease patients on prescription until 1984. Amazing but true. Such legislation was designed to protect our dairy industry.

53

New developments in Institute record-keeping

the initial charge for inputting the information, to be equivalent to the normal budgeted amount for secretarial and typing services and photocopying.

[Extracted from TFT, October 1983]

...and gets its own computer.

The NZIFST enters the age of the microchip...

In December 1989, Executive Secretary, Ron Hooker reported that membership was growing apace and the membership file, on the Excel AT computer, (1 Meg RAM) was 1Meg, with numbers approaching 800. He was using Dbase III to manage the file. There was the odd technical hiccup. The fax line was intermittently available, and a modem was operating for the exchange of data between national and branches.

NZIFST goes digital

All members will have noted that their subscription account arrived on what is obviously a computer printed form.

This is the first manifestation of the adoption of computer record-keeping for the Institute.

Evidence of the use of computers will also appear on mailings (computer-printed address labels), in the reports to council from the treasurer and also on letters to members from the Executive, which will be written on a word processor.

Ron was working on job descriptions which he described as Guidelines, to let members know how things are done, and to help in later updating of the rules.

[The article then describes how Exec delineated, then sourced its computing requirements (cost and flexibility were primary). The chosen company not only managed the membership and financial data records, but wrote software to suit the Institute’s requirements. The article ends by justifying the expense in the following paragraph.]

Those on the Executive work on a voluntary basis. An enormous amount of time is required to administer a membership in excess of 650.

Thus the objective in adopting computer record-keeping is timesaving, in particular by the treasurer in the keeping and sourcing of account records. Time can also be saved in the sending out of standard letters to new members and council members etc. The actual cost of the system has been estimated, after

54

THE 1980s

Ron Hooker was appointed Executive Secretary of NZIFST in 1988.

Ron Hooker ‘pounded the keyboard’ of NZIFST’s move into the digital age for many years. Here he is pictured waving the Edmonds flag, so to speak, at a Canterbury Branch meeting.

The Institute’s entry into the computer age in 1983 aimed to save time, and improve record-keeping for membership and accounts.

J C Andrews Award, 1989, Prof. Ted Richards Ted’s J C Andrews speech reviewed the impact of science on food technology. Having studied the reasons for deterioration of dried food products in armed forces’ supplies in the tropics and identified non-enzymic browning as the culprit, he had an intimate knowledge of the chemistry of foods and how preservation processes affected their composition.

He continued in this field at the Dairy Research Institute in Palmerston North, where he was directed into process development studies, including pilot scale and commercial trial work on new processes for the manufacture of traditional lactalbumin and sulphuric acid casein.

In 1959 he was appointed a Senior Lecturer at Massey University (at that time still Massey Agricultural College) and taught and researched, initially in biochemistry, and later in organic chemistry, continuing to work on the interaction of amino compounds and sugars.

is changing our understanding of those empirical processes. Students need the basic science so they can build a broad, flexible understanding of the technologies.

During his time as Head of Food Technology Ted served on a number of high profile committees and boards. He was a member of the Board of the Dairy Research Institute from 1983 to 1989, and on the National Committee of the International Dairy Federation, and the Board of Management of the Dairy Industry Graduate Training Programme. He was also a Chairman of the Manawatu Branch of NZIFST and played an active part in the affairs of that branch and of NZIFST. 0

His appointment as Professor of Food Technology and Head of the Food Technology department came in 1970.

In his address he noted that the early food technology teachers and researchers at DRI and DSIR had excellent degrees in science and engineering and applied backgrounds. They had started their careers in the field and so could view research outcomes from a practical, “what use is this?” standpoint.

He argued that many of the food technologies are ancient – bread making, brewing, wine making, fermentation, salting, sun-drying and smoking developed in pre-history – the science

This photograph of Prof. Richards was taken in 1979.

In his address Ted noted that the early food technology teachers and researchers at DRI and DSIR had excellent degrees in science and engineering and applied backgrounds. They had started their careers in the field and so could view research outcomes from a practical, “what use is this?” standpoint.

THE 1980s

55

Hawkins Watts, our story...

W

hen a company’s founder decides to create more than just a business trading ingredients, something unique emerges.

ingredients, Peter proposed that he continue marketing their products, and formed Hawkins Watts New Zealand in November 1992.

When Peter Hawkins set up his food ingredient business in Auckland, in 1992, he was determined that dedicated service; great technical support and good relationships would enable his company to succeed and grow.

And grow it did, very quickly. Today, The Hawkins Watts Group represents many of the world’s leading ingredient companies with a broad product portfolio specialising in Hydrocolloids, Emulsifiers, Flavourings, Colour, Fortificants and more... A specialised and loyal team now support the business.

Anchored in the roots of the business is a strong emphasis on our Core Values of Respect, Teamwork, Responsibility and Service – the same values that the business was founded on.

Our values form the basis of how we operate and set the grounds for nurturing long-standing relationships within our company and with our supply partners and customers. Our values support the growth and evolution of new ideas.

Ideas that have kept us engaged, excited and absorbed in what we do – for 23 years.

Knowing how important trust is in a business – especially in the food industry, we take our responsibilities seriously, believing that everyone has the right to safe and good quality food.

Choosing ethical partnerships, conducting our business in a sustainable way and maintaining uncompromising high quality standards is paramount.

We really value the freedom the Hawkins family allows us. Freedom to create solutions that help

56

In 1993, Paul Harrison joined Hawkins Watts from Bronson & Jacobs and made a significant contribution to the growth of the company, before exiting in 2011.

Peter Hawkins

Scott Hawkins

you achieve your goals. This freedom means our business model isn’t prescribed. It evolves in a way that depends on your needs. Products we will be supplying in a year’s time can vary – from an existing ingredient used in a new way, or a unique combination of ingredients tailored for your application and processing requirements.

For our dedicated team of highly experienced food technologists, sharing knowledge and expertise is fundamental to the way we work. We take the time and invest the resource to learn how to use the ingredients we offer. This means that when we clearly understand what you require, we can share this expertise to come up with something unique and special. Challenging each other, exploring new ideas, and work together to find the best solution.

Creativity is a buzz for us! It’s how we like to work.

We believe that shaping the future requires flexibility and lateral thinking. That’s progress, positive evolution. That’s what we enjoy – creating solutions that work for you.

Historic timeline...

Peter joined the Animal Health Division of Pfizer in 1968. In 1977 he moved to the Food Ingredient Division. When Pfizer decided to exit food

In 2001 Hawkins Watts Australia was formed, in conjunction with Barry Edwards.

In 2009, Scott Hawkins returned to New Zealand after 5 years of experience gained working for a multi-national investment bank in London, in the capacity of General Manager. Scott took over as Managing Director in January 2013.

After many years of dedicated service to Hawkins Watts Australia, Barry Edwards retired from his role as the Managing Director in September 2014, and the Hawkins Family Trust now owns 100% of both the New Zealand and Australian subsidiaries.

Involvement with NZIFST...

It was Gordon Cameron of Tasti that first introduced Peter to NZIFST, of which he became a member in 1977.

Peter has been involved in NZIFST on many different levels over the years. From Committee Member to Chair of the Auckland Branch, and part of the National Executive Committee.

In April 1988, Peter began managing the NZIFST National Magazine “The Food Technologist”, and his involvement spanned 19 years, including forming a committee in 1994.

In recognition of his services to the New Zealand Food Industry, Peter was made a Fellow of the NZIFST in 2003.

Hawkins Watts is an avid supporter of NZIFST, and many employees have dedicated time and energy into The Institute. We believe there is immense value in the networking and learning opportunity it provides.

In conclusion...

He aha te mea nui? (What is the most important thing?)

He tangata. (It is the people.)

He tangata. (It is the people.)

He tangata. (It is the people.)

Hawkins Watts would like to thank all the people who have partnered us in our journey...

Special thanks to our customers, our supply partners and our service providers for your ongoing loyalty and support. And our employees, for their valuable contributions and unwavering passion.

Happy 50th Anniversary NZIFST.

Creating networks...

www.hawkinswatts.com 57

CHAPTER 9

Publications and Website NZIFST magazines - five decades of publications.

By 1969, the Institute had expanded greatly. Its newsletter, consisting of a few duplicated sheets, was posted monthly to members.

In addition, from 1968, Food Technology in New Zealand (FTNZ), then published by Trade Publications, allocated space for NZIFST news items. Members were initially able to receive this publication for a reduced subscription and then in 1972, FTNZ was sent to all members for no charge.

Requests, some very strong, for material for FTNZ pages were frequently printed in TFT over the years. The arrangement with FTNZ ceased in the late 1980s, as it was felt that the Institute had sufficient mass to publish its own magazine.

Birth of The Food Technologist (TFT) Gordon Robertson joined the staff of Massey University in May 1971, was elected to the Council and given the job of “Information Officer”. Soon after he began producing “Council Briefs” after each council meeting – a double-sided, foolscap, mimeographed publication that informed members of decisions taken by Council. In 1973 it became a four-page A4 publication with photos, printed at nominal cost by the Massey printery and eventually, in 1981, morphed into The Food Technologist and was distributed every two months. This was when the President and Council were based in Dunedin, and Fiona Nyhof, who

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PUBLICATIONS AND WEBSITE

A slip of the finger...

NZIFST published The Food Technologist for many years, starting in 1981. Note that this is scanned from a 1987 issue and shows the “old” NZIFST logo.

The logo’s proper colour was a deep burgundy, but in the interests of saving costs, a standard printer’s red was used for TFT. Later editions of TFT sported a blue masthead.

was then working at Donaghy’s Industries, took up the role of Editor while Laurie Melton became Scientific Editor.

Graeme Leith remembers: “We started enveloping The Food Technologist in clear plastic using the Donaghy’s sealer, where Mike Kerridge and Fiona Nyhof (TFT Editor) worked in the paté making section of the company. I got the idea of a clear plastic bag for posting the mag from an electrical advertising brochure that arrived from the UK, while I was at Cadbury. I was not aware of anyone else doing it in New Zealand. Radical in its day - ho hum now.”

Initially a news roundup – branch events, reports and news, conference notices, council activities, often with photographs of activities

Titled Red Face... 2. The following appeared in the October ’83 edition of TFT: Fiona Nyhof was the first Editor of The Food Technologist.

– TFT gathered momentum and by 1984 was publishing the J C Andrews address each year.

Institute members were active on the Food Standards Committee and the deliberations of this group were reported assiduously.

Over the following years, publication of TFT followed the domicile city of Council. When Council arrived in Christchurch, with Gary Stitchbury as President, Chris Newey first became involved in editing the magazine.

Chris Newey remembers: “Liz McMaster, Sue Suckling, Ron Hooker and Craig Coleby and myself were all involved. A group of us formed

You may have noted the return address on your membership account is incorrect. The marvels of modern science, and a slipped finger when inputting our address into the computer, meant that all accounts were sent out with the wrong return address printed on ALL accounts which meant that another Post Office was inundated with our mail. However, the wronged PO has been able to retrieve all your cheques and forward them to the CORRECT address. It seemed such a pity after the number of times that the list was checked to ensure accuracy of members addresses and bills.

These mistakes are only made once. Aren’t they?

the committee. At first Craig was the Editor, taking over from Otago, and after a year I became Editor. We both worked at Davis Gelatine.

The magazine was a paste and scissors mock up.

There were sections of graph-type paper that you had to paste photos and text onto and then we took it to the printers and they photographed part of it and reset sections. We had a little bit of advertising and it was pretty much black and white. From time to time we put a single colour in, a red or blue or whatever.

It was a voluntary job and quite bit of Davis Gelatine time ended up being NZIFST time.

I remember doing the front cover of the magazine on the front lawn of my flat. There was a bottle of kiwifruit wine, some kiwifruit and a refractometer and graph paper. I took the photograph. It was very home grown kiwi – all very amateurish and time consuming at the time.

We used the Davis Gelatine’s packing room to put the magazines into plastic envelopes then put on the address stickers that came in long rolls. Then we took them off to the Post Office to get bulk mailed.”

The birth of Food New Zealand The offer NZIFST “couldn’t afford to refuse” saved around $30,000 per year.

A classic, manual cut and paste cover of The Food Technologist.

The image of Hugh Ivory was painstakingly cut out of the formal award photograph. The original photograph can be seen on page 29.

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59

We’ve moved up north In September 1988 the TFT Editorial Committee announced that after some gentle persuasion, Auckland Branch had agreed to take over the responsibilities of producing TFT. It was planned to actively sell advertising in order to defray costs.

Many of you may well say “sell more advertising”, but this is easier said than done, particularly when we rely on voluntary labour. Furthermore we don’t want the magazine to become yet another publication so full of advertising that you cannot find articles of interest.

The editorial, written by Peter Hawkins, describes the amount of work involved: It really is amazing how we take things for granted. For years now I’ve read the magazine and never given much thought to the problems involved in getting a quality publication out to 1000 readers on a regular basis.

Hopefully we have the answer. We have accepted a proposal to produce your magazine via desktop publishing which will give us significant savings.

Wow, how my attitude has changed. Chris Newey, how did you do it? Congratulations on a job very well done and darn you for setting such a high standard to follow. What you have done alone, Auckland is attempting to do with a team of seven.

The 1988 team was John Ryder, Marie Wong, Peter Hawkins, Harry Lewin, Bruce Cameron, Rosemary Graham and Don Burns but by 1991 Chris Newey, having moved to Auckland, was back on deck, see photograph.

In September 1991, when TFT was published quarterly, Peter Hawkins’ editorial announced a technological development.

Hard economic times are being felt everywhere and TFT is no exception. [Reference the ’87 stock market crash.] Our problem is how do we continue to supply our readers with a quality magazine without asking the Executive for more financial assistance.

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The Food Technologist Editorial Committee in 1991, left to right at back, Bruce Cameron, Peter Hawkins, seated, Graeme Summers, Chris Newey and Harry Lewin.

In all, Peter Hawkins was involved with the journal for 19 years.

The distribution list was now up to around 1000 members and industry related people.

Through the remainder of the 90s Belinda McLean was editor for 18 months (95/96) and then Jocelyn Syme took the reins, continuing to produce a lively and informative journal.

In 1999 the journal was renamed the New Zealand Food Journal, with a new editorial board (although Jocelyn was still contributing) and then in 2001 the Institute’s journal entered a new era.

In the mid 1990s, when Graeme Summers was editor, the masthead received a major redesign. The journal was printing peer reviewed papers, and was forty-four glossy pages of news with a selection of colour pages.

Slice Publications, owned by long term journalist and publisher, Robert Stockdill, made a proposal to the Institute. “We will undertake a contract with NZIFST, to produce your journal for you six times each year, at no cost to the Institute. We will fund the magazine with advertising, keep any profits, and ensure that a minimum number of pages are dedicated to NZIFST news. We will also print the regular peer reviewed paper every issue.” The new publication also incorporated the DIANZ Magazine, Dairy Technology.

The first issue of Food New Zealand was distributed in February 2001. It was “The Official Journal of NZIFST and DIANZ and carried a peer-reviewed paper on Olive oils, written by Anne Reid, Charmian O’Connor, Bronwen Smith and Laurie Melton of the University of Auckland. An article outlining the History of DIANZ was included.

In 2006 Dave Pooch and Anne Scott set up Peppermint Press Ltd to publish the Journal and have continued until now. The original contract is largely unchanged, so income from advertising funds the publication, putting NZIFST in the unique position of having its own magazine published professionally by members for no cost to all members of the Institute.

NZIFST still runs a publications committee, although its remit now covers the website as well as FNZ. Gone are the days of paste-up as described by Chris Newey.

Material is delivered by email, edited and sent to the designer via the Cloud, which is also used to share draft pages for corrections (marked-up on .pdf files) and the final artwork is uploaded to the printer’s server. The only unchanged step is that hard copies are still posted, snail-mail to members every two months, while the film-wrapping and mailing are done by a mailing house.

In 2000, increasing costs and a dearth of members with the time to spend editing the journal called for drastic measures and so Food New Zealand was born.

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61

Technical publications The Institute has always seen that the professional knowledge of its members is of paramount importance, both to help them successfully pursue their careers, and in maintaining the professionalism of the body. Following is a sampler of the booklets prepared by members.

A Guide to the Preparation of a Quality Assurance Plan

Sensory Booklet published 1986 This publication was a project of the Sensory Division of the Institute to assist members in the preparation and operation of sensory evaluation programmes for their companies.

The idea for this booklet came from Graeme Leith in 1983 who was impressed by a US Food and Drug Administration booklet of the same name. Initially it was thought that NZIFST should see if it were possible to reprint and distribute the booklet to all members. However, comments from Sam Oldfield and Malcolm Reeves (both staff at Massey at the time) convinced everyone that considerable improvements should and could be made to the original booklet. In fact, the booklet published by NZIFST “bore virtually no resemblance to the original”.

Sam Oldfield, pictured, right, assisted by Gordon Robertson, also at Massey, left, and Malcolm Reeves did the rewrite. The booklet was described as a guide, not a handbook and aimed to assist members in the preparation of quality assurance plans and contribute to the growing awareness of the importance of quality assurance in companies.

It was edited by Margaret Hogg-Stec of the Sensory Evaluation Unit at the Division of Horticulture and Processing at DSIR. [The Sensory Evaluation Unit is still operational, at the Mt Albert site of HortResearch in Auckland. Ed]

In 1984, Gordon Robertson (left) and Sam Oldfield, with Malcolm Reeves, rewrote the USFDA booklet, A Guide to the Preparation of a Quality Assurance Plan for New Zealand.

Contributors included Mary Lewin, Leanne Tattle, Mary Taylor and Linda Withy. Numerous other Institute members throughout the country helped, specifically Hester Cooper, Mary Earle and Marion Cumming. The foreword notes that the contribution by industry, research and education-based personnel was invaluable in preparing the publication.

In 2015 Hester Cooper commented that... apparently the booklet is still being used in some companies, although “rather out-of-date”.

In 1991, MAF Quality Management was commissioned by the NZIFST and the New Zealand Organisation for Quality to compile a 100 page booklet based on a similar publication

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Margaret Hogg-Stec edited the booklet while working at HortResearch as leader of the Sensory Science Group. Tragically, Margaret died in 1993 after a brief illness.

TFT published an obituary in Summer, 1993.

There is nothing snappy about the title of this booklet and its contents are similarly comprehensive

Good Manufacturing Practice in the Food Industry printed by the Institute of Food Science and Technology (UK) (IFST). The book was published in 1992, edited by Geoff Savage and lists the following members as contributors.

David Bayliss, Joel Briggs, Leslie Brown, David Bryant, Stan Buntins, Ron Clifton, Marion Cumming, Gail Franco, Peter Hewitt, Ron Hooker, Dick Hubbard, Belinda Moss, Bruce Sutherland, Dennis Thomas, Mark Vickery, Beverly Watson and Len Weldon. Between them they covered the industry, from fruit and vegetables to meat, from dairy to cereals, from fish to consumer goods.

The booklet was then sold to industry for (as far as we can discover) $30.00 per copy.

So successful was the 1992 Edition that in 1999 a team decided to update the guide.

Writing in the Preface, in 1992, Chair of the Quality Assurance Division, Lesley Steeples said: The development of a comprehensive guide to help the food industry is today even more important, given that food legislation has changed from a prescriptive basis to an enabling, risk-management focus.

•

Provide a modern, user-friendly format that depicts how the concepts outlined in the guide can be integrated.

In order to meet the project objectives, what started as an update rapidly progressed to become a rewrite. To mark the occasion it was decided to subtly alter the title.

The book was created with Technical Contributions from AgriQuality (Now AsureQuality).

The project team members were Frances Bostock, Tanya Reid and Lesley Steeples, with Cathy McArdle and Chris Yates coordinating the project. In addition 28 others were named as helping with advice and information.

Cerebos Gregg’s, Bluebird Foods Ltd, Hawkins Watts Ltd and Massey University were thanked for their support.

Lesley Steeples. Lesley was Chair of the Quality Assurance Division when the 1999 edition of the Food Industry Guide to Good Manufacturing Practice was published. Lesley was made a Fellow of NZIFST in 2009.

The 1992 Edition carries the ‘old’ NZIFST logo while the 1999 edition carries the ‘new’ logo, created especially for the publication and adopted by the Institute across all activities at that time.

The objectives of the second edition are to: •

Update the guide, especially in relation to HACCP-based Food Safety Programmes

•

Further establish the guide as a resource or road map for all sectors and levels of the food industry

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too. That was how NZIFST got its new logo. We went to a graphic design place and asked them to design a cover for the Guide. The Institute liked the design so much they adopted the new logo. There is lots of info in the foreword of the book, material written by Mary Earle.

The Video To complement the book a video, “Food Safety Introductory Training for the Food Industry” was produced. The video covered food contamination, pest control and personal hygiene as well as food storage and microbiology. The book and video were released together.

We also did the video. This was technically difficult as we had never done a video before.

The production company in the South Island did an amazing job. They developed the storyboards and wrote and gifted us the music too. We had access to a number of plants where we could video people in working situations.

A promotion in TFT: The video/DVD “Food Safety Introductory Training in the Food Industry” is a fundamental food safety training aid aimed at New Zealand food manufacturers. It is designed to facilitate discussion and to illustrate the different means of achieving food safety over a variety of industries and companies (of various sizes).

Twenty New Zealand food manufacturing companies allowed their premises to be filmed.

Topics covered include food contamination, pest control and personal hygiene as well as food storage and microbiology (including some fascinating shots of live Listeria growing on a culture plate!). The video is based on food safety standards 167 and 168.

“It’s a video that could be used by anyone in the food industry to get across key points in the food safety message. The video has been designed so it can be stopped for a discussion of points raised,” Lesley Steeples says.

The video was sponsored by AgriQuality (now AsureQuality) and produced by Christchurch company, Diage Multimedia. The need for the video became obvious when Lesley Steeples tried to find suitable New Zealand food safety training material but could only find overseas videos focussed mainly on the hospitality

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PUBLICATIONS AND WEBSITE

industry. Project team co-ordinators were Cathy McArdle and Chris Yates, supported by Frances Bostock, Tanya Reid and Lesley Steeples.

Since then NZIFST has profited from this work.

Both the book and Video were sold separately, ($60.00+GST and $120.00+GST) and when CD technology became available the video was reformatted onto DVD. Sales of these two items continue in 2015.

Tanya Reid remembers “We redid the guide because there was a real need for some really practical guidance on Good Manufacturing Practice (GMP). The 1992 edition was quite dated. We ended up starting from scratch. We scoped the Guide then AsureQuality did the technical layout etc. We did the branding

That was a massive project. It was pretty much all done on a voluntary basis. There was an enormous number of hours put in. NZIFST funded printing of the book. AsureQuality funded their part of it. The book and video got a really good reception. We did a lot of promotion for it. We ran workshops on it. The big issue was how to distribute the book as we had nobody to process the orders and mail them out. It got reprinted several times. It was a big punt. The video was easier as could reprint just 20 or 30 or so.”

Tanya Reid was a member of the team that produced the 1999 GMP booklet and video.

She was President of NZIFST from 1995 to 1996 and made a Fellow of the Institute in 1998.

The NZIFST Website In 1996 NZIFST delivers its first website “Conception was easy, gestation was uncertain, but the delivery gratifying,” wrote David Buisson and Alison Oosterman.

[I can just hear David saying that. Ed.] The notice continues: Late one night in February our newest baby was born – and so ushered in a new electronic era for the Institute.

We are now online with our own World Wide Web Site!

In the October 1996 TFT, Vice-President, David Buisson, and Hon Secretary Alison Oosterman announced With the assistance of webmaster Rob Maddox, the arrival of the Institute’s new website. we have created a home page on Internet that we hope will be informative, useful and interesting. Contained on the site’s pages will be relevant information about the aims and objectives of the Institute; membership details, a list of officers, advice on careers and education in Food Science and Technology and even a Job Centre. Also included is The Food Technologist, a list of events, articles of interest on current issues facing the profession and the food industry, and, finally, appropriate links to other food science and technology sites world-wide.

This has been developed to give impetus to the Institute’s stated objective of becoming more professional and providing more services to its members, as well as to the wider community.

This is an exciting development for the Institute and brings us much closer to current information technology. Next step: Internet Conferencing!

Those of you with Internet connections, please take the opportunity to visit our new web site, www.nzifst.org.nz, browse the pages and send us your comments and suggestions.

The Home Page of the second iteration, in 2002, of the NZIFST website. This was updated by Chris Newey from the 1996 version.

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Our Webmaster remembers In 2001 Chris Newey established his own business, to operate a food industry-based web design, hosting a job advertising business from the family home in Devonport.

Since then Chris has developed websites for a number of companies and his own site, Foodworks.co.nz which covers industry news and carries a database of food based companies and suppliers.

He was retained by NZIFST to update its website early in the 21st century and continues as webmaster (for a “mate’s rates” cost) supporting the Institute’s site. For around 10 years, through the 2000s, Chris wrote a column called Cookies from Chris for Food NZ. Chris remembers: “I have been involved in three different iterations of the website now. When I first got involved, NZIFST had the beginnings of a website. [The Rob Maddox version.Ed.] NZIFST asked me to soup it up and come out with the proper Mark I version. I did that about 15 years ago. Content was geared around branches and special interest groups or Divisions as they were then called. It was also about publicising the Institute to potential members and giving members somewhere to post their activities and report back and so on. It was all very steam driven with manual updates and prone to getting out of date.

Not long after that I attended a strategy meeting with senior NZIFST people in Wellington to talk about where NZIFST was going and communications came out as one of the big things. We decided we needed some

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Website Milestones A piece in the August 2005 issue of Food NZ reported:

central person in NZIFST who had expertise in communications, PR, publishing background to coordinate all these things; the magazine, the newsletters (we didn’t have Nibbles at that stage), the website, where the information needed to go and to come out on some of the public issues that NZIFST needed to face. A lot of that stuff has been done, but we still don’t have a dedicated comms, or PR person, probably due to cost issues.

The website is like NZIFST. It is trying to do a whole lot of different things for a lot different people with different interests. And that has always been a problem. Rosemary Hancock is at the centre trying to do all these things but I still feel that there is a role for somebody to be the NZIFST comms person. Rosemary is doing more and more of the website stuff and she is doing a good job but I sometimes wonder whether NZIFST could usefully employ a part time person who specialises in all that. They could fancy up some areas of the website, or bring in the right people to do that job: run publicity, focus it and try to make sure it gets to the right people.”

In March, the NZIFST web site, www.nzifst.org.nz, exceeded 100,000 page views for the first time. Relaunched as an active web site in April 2005 with a password-accessed member-only area ‘live’ in June the site is generating increasing interest. NZIFST has recorded 300% growth since the decision to upgrade was first mooted in September 2004 and nearly 50% growth since the re-launch.

The recently upgraded events page has shown strong growth over the last three months assisted by direct links from our fortnightly NZIFST electronic newsletter, Nibbles. Other pages to regularly show strong interest are employment and food safety.

Chris Newey, photographed in 2001.

Chris was made a Fellow of NZIFST in 1997.

This year you can register on line for NZIFST’s annual conference “Food: Wealth Creation for New Zealand” being held at Sky City Auckland from 26 – 28 June 2006.

By 2012 the site had e-commerce capability which simplified conference registration and also the payment of subscriptions. NZIFST has recently started charging for the use of the e-commerce facility, in line with many sites.

An important section of the website is Professor Dick Earle’s book “Unit Operations in Food Processing – the web edition”, launched early in 2005. This continues to attract significant interest, accounting for almost half the monthly traffic. It has proven to be an extremely useful resource for students and food industry professionals (see facing page).

Online Unit Operations Chris Newey remembers: “Dick Earle gave a me a call one day, knowing I had been involved with websites. He said he had the manuscript for “Unit Operations in Food Processing” and was still getting enquiries from all around the world. People were still using it or wanting to use it but it wasn’t available as it was out of print. At that stage there was not even an electronic version of the manuscript. It was all done on typewriters when Dick put it all together in the 1960s.

He was interested in putting it on line so it was available for those who still wanted to use it, including teachers. He and Mary Earle were particularly interested in making it available to people in developing countries and they wanted it to be free.

They wanted to go back and re-edit it and make sure examples and problems were up to date. We had to go back to an original hard copy of the book and rescan the pages then edit and correct and put in the mathematical equations and symbols. It was quite tricky.

Dick would sit one computer in my office and I would sit on another and we would tap away. We put together pages and chapters and emailed them backwards and forwards. We put .pdfs on the web, although they were bulky, and also converted the whole book into web pages.

People could download chapters or read the whole thing on line using lined web pages. It is still on line today.

Enquiries have died down a bit now but we still get emails from teachers all around the

world who email requests for answers to the problems set in the book so they can use them in exams. We set this up as a hidden section of the website so teachers could see the answers but not students. Enquiries are from almost every country. They still find it very useful. On re-reading the book it is remarkably clear to read. He has a great way of making things easy to understand.”

Further online texts Again, in Chris Newey’s own words.

“Dr Mary Earle wrote a text on Product Development: Creating New Foods: The Product Developer’s Guide and Dick wrote an advanced book on unit operations called Fundamentals of Food Reaction Technology.

They were keen to put them on line as well.

It was much easier as they were already in electronic form. We put them up online in chapter form. The intention was to go back and expand them into web page format as well but on the way there was a whole lot of editing and changes and updates to be done and other commitments came along. Perhaps one day...” 0

From 2005, the NZIFST website offered free access to Dick Earle’s renowned textbook, “Unit Operations in Food Processing” for people world-wide. “One month after the launch [of the web version of Unit Operations in Food Processing] the NZIFST site traffic jumped from 13,000 page views/6,000 user sessions to 44,000 page views/13,000 user sessions per month. It has continued to have many hits each month from all over the world.

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CHAPTER 10

NZIFST Annual Conferences

The NZIFST was created in 1964 out of a need to formally link all those working as chief chemists or technical managers in the New Zealand food industry. For its first decade, the Conference was very much the property of Massey University and its staff.

I

nstitute conferences have always been a highly valued meeting place for food technologists and food scientists from all over the country.

Regular joint conferences with AIFST, alternating between Australia and New Zealand were always successful, but ultimately a growing lack of willingness of employers to foot the ever larger bill ended that regular revisiting of trans-Tasman friendships. Since then, NZIFST and AIFST Presidents have been guests of honour at each other’s conferences each year.

From the time that Institute members outside Massey took over organising the annual conference, immeasurable hours, energy and (dare I say) fun, with a little tension on the way, has been invested in NZIFST conferences over the last five decades.

Until the Institute had its own personal Professional Conference Organiser (PCO), Rosemary Hancock, to call on, all the work was done by volunteers (Except the 1995, Sixth Joint NZIFST/AIFST Conference) and for many years this was done without benefit of email, or online registration, or credit cards or online banking.

Yes, cheques were the financial instruments used to pay, and snail mail, fax (in the 1980s) and the telephone lines kept the ball rolling. Having the entire committee together in the same city each

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year helped, but contacting speakers in the US was a challenge.

Following the appointment of Rosemary Hancock as Executive Manager, in 2000, her role included a fair measure of time running all the mechanical requirements for a conference, leaving the Committee to take care of the technical programme. Phew!

Nowadays Rosemary guides each year’s ‘newbies’ through the process, and as of 2015, we have a paid ‘terrier’ who ensures that all speakers (130 - 150) are kept in line: who records every iteration of the programme (one year there were 49 spreadsheet versions of the programme, as it developed or perhaps evolved is the better word) and that all materials are received in a timely fashion for printing in the Handbook and Abstracts.

Third New Zealand Food Technology Conference - 1966 A report in TFT records that one hundred and twenty people, active in the food processing, packaging and related industries, and in teaching and research, attended the conference at Massey. The programme included a major address by Dr Emil M Mrak, chancellor of the University of California, Davis, and the presentation of papers on milk products, food ingredients, food processing research, fat oxidation, heat transfer and freezing. A new building for the faculty of food science and biotechnology of the university, the Riddet Building, was opened by Hon. Bill Tallboys, Minister of Science.

Until the Institute had its own personal Professional Conference Organiser to call on, all the work in organising conferences was done by volunteers.

Taking control of conferences Gordon Robertson remembers the loosening of the bonds between Massey and the NZIFST at Conference time: “A very sensitive issue in the early 1970s was the fact that the programme for the NZIFST annual conferences (as well as all the administration and social programme, because the conferences were held at Massey during the last week of the May vacations) was organised by the staff of the Department of Food Technology which meant that the Faculty kept any profits generated by the conference to be spent as they saw fit. As Vice-President of the Institute in 1973, I negotiated a deal with Professor Kelvin Scott (Dean of the Faculty of Food Science & Biotechnology) whereby the Institute received half of any profits, this later rising to all the profits when the Food Technology Department staff were no longer directly involved in organising the programme. From then on the Institute established a conference committee each year, which organised the whole conference, including the programme, social events and so on.”

The first conference to be run outside Palmerston North was in Christchurch, in 1978, although exactly when NZIFST was sole proprietor of its own conferences is a mystery. The first non-Massey based committee organised and ran the 1976 Joint NZIFST/AIFST Conference in Auckland. However it wasn’t until 1978 that NZIFST conferences were regularly run ‘off campus’.

Gordon Robertson Chaired the 1982 Conference Committee: left to right: Peter Hobman, Tom Robertson, Gordon Robertson, Sam Oldfield (standing),Merv Ewing, Sarah Innes. Absent: Errol Coraghan.

1972 Conference The first joint AIFST/NZIFST Conference was held at Surfers Paradise, Queensland in 1972.

Reporting on the 1972 conference in TFT, Dr Garth Wallace wrote: Technologically the conference was noteworthy and different from our local events in the large contribution made by personnel from industry reporting on their research, or Quality Control (QC) in

their company, or on new ideas being tried to improve QC through statistically controlled sanitation procedures.... We were greeted with a tremendous banquet of Australian food. The floor show was augmented by a very elegant hula by Jim Gordon, Peter Chappell and Gerry Townsend.” [Shades of things to come at future conferences. Ed.]

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1976 Conference The first conference to be held off-campus in New Zealand, was the 1976 joint AIFST/NZIFST conference at Rotorua, still regarded as the best food conference ever held in Australasia, with 622 registered delegates, 516 from New Zealand and 148 from Australia. The Auckland branch was responsible for organising this conference.

The keynote speaker was Professor John Hawthorn from the University of Strathclyde who had one visual aid that was passed around the audience as he spoke: a 5000 year-old grain of wheat encased in a resin block. He was a founder member of the International Union of Food Science and Technology (IUFoST) in 1968 and President from 1974 - 1978.

The second joint AIFST/NZIFST Conference in 1976, (and first off-campus event) was held in Rotorua, and hosted

by Auckland Branch.

In the photograph the committee members are: back, from left, Lance Carrick, Jock Tunnicliffe, John Rodger and Trevor King. Front, from left are Allan Stormont, Leith Thompson and Stan Brooker.

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A note in TFT, May 1976 comments that the pool at the Rotorua International Hotel received a fair “thrashing” from delegates, wives and friends – particularly between the hours of midnight and 2am after each evening’s function had finished.

Resources ‘81 - first Conference in Dunedin Graeme Leith remembers that there was $2.00 in the kitty when they started organising the event and ultimately made $10,000. Quite a significant return on investment! The funds were useful in setting up The Food Technologist, he notes.

The conference dinner at Lanarch Castle picked up on the Scottish heritage of the area and venue and those present enjoyed the ‘piping in of the haggis’ and the atholl brose accompanying it. (Few enjoyed the haggis, but that’s another story.)

The organising committee for Dunedin’s 1981 Conference, “Resources 81”, back row, Margaret Hogg, Laurie Melton, Mike Kerridge, front, Crawford Brown, Graeme Leith (then NZIFST President), Kaye Fisher.

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Foodlink ‘89, another Rotorua Conference Rotorua remains a favourite city for NZIFST conferences. It is central, has an excellent venue and somehow, the mood of Rotorua conferences is notably convivial.

The following is taken from report that was printed in The Food Technologist, strangely, the authors chose to remain anonymous, although admitted to being from Wellington.

The Feast. While many of us wonder for 51 weeks of the year why we are in this industry, conference week rewards us for our tenacity. The everyday food was excellent but the food at the Export Foods dinner was a gastronomic orgasm.

The Fools. Participation at the black and white fancy dress was beyond the call of duty. The happy hour loosened spirits and tongues. Faith in human nature was restored by the fact that two newspaper dresses stayed out of the pool all night, as did their wearers, unlike the oddest couple in the pool, Gordon “Rugger” Robertson and Dave “Fifi” Buisson. Is the education of young technologists in safe hands?

Laurie Melton has always entered into the spirit of fancy dress parties. This bunny suit was his interpretation of the “Black and White” theme at the Rotorua Conference fancy dress. (He said that the tail made it “really uncomfortable to sit down”.)

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The Forum. Young technologists (upstarts) were pitted against an older generation (geriatrics) debating whether “old technologists have lost their thrust’’. It was quickly apparent that both sides had lost their dictionaries as agreement on terms was as broad as the age gap. The judge (Fifi again) apparently identified more closely with the juveniles than the dotards as the decision was swiftly accorded in the youngster’s favour.

The Flutter. We heard that Rotorua was expensive, but this was ridiculous - millions of

dollars paid out for a bag of Minties! The Casino Evening started with an orderly, civil group of foodies timidly risking their valued Monopoly dollars. Two hours later a bet under $50,000 was the exception and a money-crazed crowd fought to extract the maximum loot from the croupiers before the auction. It’s moments like these...

Family. Reunion with old friends and the founding of new friendships made Foodlink ‘89 a gathering of one happy family, forged on common interest. For many of us, it is this network of contacts that draws us back for successive conferences.

The Facts. Oh! We almost forgot. There WAS a technical content to this conference. From MacDonald’s to Microwaves; from Foodtown to Sainsbury’s; from packaging to putting it in your mouth. The scope was immense. We’re confident that any yawns were more likely to be due to the previous night’s social programme than the content of the papers. A quality technical programme is an essential feature of a successful conference. How else do you convince the boss of the worth of spending the diminishing travel budget on conference attendance?

The 1997 J C Andrews Award went to Arthur D Wilson, left, pictured here with incoming President, Andrew Cleland. Arthur joined the food industry with a Masters degree in Chemistry (Hons) and later qualified as a registered chemical engineer in 1958. In the 1960s he was instrumental in the development of the first full-scale commercial use of ultra-filtration and reverse osmosis in New Zealand while working in the New Zealand Lactose industry. He was General Manager of the Southland Dairy Company when he retired and oversaw major site expansion at Edendale whilst there.

The Green Conference – Hawke’s Bay, 1997 ...and green it was, according to the report in TFT, written by Jocelyn Syme.

The heavy emphasis on all things “green” ranged all the way from an analysis of just how clean and green baby foods are to flavour extraction technology in green foods, to a strategy to minimise packaging waste and the role of packaging in freshly cut product. Much of what was predicted and discussed, has come to pass in our 2015 world of sustainability.

Bridging 2000 and Beyond - 1995 joint NZIFST/AIFST Conference In her welcome to delegates, outgoing President Margot Buick explained the ramifications of the theme, “It signifies the crossing of boundaries. This can be perceived in many ways: it bridges the waters between Australia and New Zealand, joins national markets to global, extends into the 21st century, and links rapidly changing consumer perceptions to the science and technology changes required to meet these.”

can’t know the impact of the meal until we start tasting.

Ian Eustace, outgoing President of AIFST added, “The technical programme has resulted from a great deal of trans-Tasman collaboration and co-operation.”

This was the sixth, and last joint NZIFST/AIFST Conference.

Jeannette continues: This brings us back to the importance of networking, highlighted in various ways by delegates in a survey distributed to delegates: 92% identified “meeting other members of the Industry” as a major reason for attending, still cited as among the most valuable benefits of attending a conference.

In writing her report on the Conference, Jeannette Samundsen commented: To a conference we all bring a plate, as listener or speaker, and although we’ve been told the menu, and we know that the overall cuisine suits us, we

The opportunity a good conference presents is the sum of several experiences: •

Challenge beyond our present ideas

•

Advancement of our special areas with new knowledge and perspective

•

Bridging to topics beyond the familiar

•

Stepping back with overviews... and

•

Stepping forward with perspectives of future trends.

More than 550 registrants, visitors and speakers participated in the joint AIFST/NZIFST Conference in May 1995 at the Auckland Aotea Centre, “Bridging 2000 and Beyond”. Frances Bostock, Eddie Gavigan and Tanya Reid (née Beggs) co-chaired the conference committee, supported by fellow Auckland Branch members, sponsors and trade exhibitors and The Conference Company.

... from a survey distributed to delegates 92% identified “meeting other members of the Industry” as a major reason for attending the conference.

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Great Science! Great Food – 2004 NZIFST/DIANZ Joint Conference, Hamilton This conference marked the merging of DIANZ into NZIFST and was the first event where the Dairy Awards were presented at an NZIFST Conference.

It saw the creation of an NZIFST Dairy Division, which all former DIANZ members were urged to join, as all DIANZ branches and sections were closed, and the funds remaining in the organisation continued to be held by DIANZ. Registrations at the conference were greater than usual as (former) DIANZ members attended the joint event. More about the DIANZ/NZIFST merger on page 100.

AGM 2004 A brief report on the AGM records that misbranding as “food technology” of the home economics course taught in many schools is one issue for NZIFST to tackle. The AGM heard that the curriculum may have changed but the teachers may not have been retrained.

This comment was well-founded, and anecdotally, comments that careers advisors believe that food technology is ‘just’ cooking continue to be heard. Jenny Dee’s work with Futureintech is slowly gaining traction to redress this error in terminology so that qualified students continue to study food technology and food science.

The 2004 Conference marked the merging of DIANZ into NZIFST.

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Jenny Dee with her Fellow Certificate, pictured with President Jean-Pierre Dufour. Jenny Dee and David Munro were the first NZIFST Fellows created from DIANZ Members.

Arriving in New Zealand in 1986, Jenny’s career progressed to a role as Bay Milk Products’ cream products development manager. Long before the merger of DIANZ and NZIFST was on the table, Jenny was active in the Bay of Plenty branch of DIANZ and always invited BOP NZIFST members to DIANZ meetings.

Now based in Hawke’s Bay, Jenny has worked as a consultant since 1998, and continues to work tirelessly for NZIFST as Careers Coordinator.

Putting the Pieces together – 2009, Christchurch

2009 Conference handbook

The 2009 NZIFST Conference AGM hosted a ‘changing of the guard’ in the organisation’s Executive. David Munro, left, confers the President’s Chain on Dave Pooch, the new President of NZIFST. When Dave took over as President he said, “The Institute is in good shape just now and I plan to keep it that way. During the next two years my focus will be on delivering and upgrading benefits to members.”

Held at the Christchurch Convention Centre, conveniently located through a covered walkway from the Hotel Grand Chancellor, (both of which succumbed to the 2011 earthquake), the event was technically and socially valuable. Even now, six years later, no other venue for NZIFST conferences combines accommodation and auditoriums on the one site, nor delivers quite as collegial event as the 2009 Conference. 0

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CHAPTER 11

NZIFST reaches out

Members of the Institute have always been engaged in activities and programmes that have an impact on the wider public, from serving on regulatory committees, to supporting the Institute by promoting careers, to public education and more.

Food Standards Committee On page 30 the tale is told of an early foray into the regulatory area by NZIFST members. Among the outcomes of this event was the formation of the Food Standards Committee. A number of members served on the committee over the years.

Dick Hubbard remembers: “In 1982, as I was stepping down as President of NZIFST, I was approached by Jim Fraser from the Department of Health in Wellington to see if I would go on the Food Standards Committee. This committee had been set up largely as a result of lobbying by the NZIFST expressing considerable industry dissatisfaction with the current food regulation setting process. Harry Lewin was the first Chairman and was still in that role when I went on the committee. Within a year of my joining Harry announced he was retiring and I was appointed Chairman for three years. That term was extended. So was the next one. And the next one. Then another one I think! The result was I chaired the committee for approximately 13 years and was only stood-down when the Food Standards Committee was folded into the combined structure with Australia.

In the latter years, as we started to harmonise our regulations with Australia I was appointed

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to the Australian Food Standards Executive Committee and was also a member of their main committee for a number of years. Whereas we in New Zealand had a secretariat of about three part-time people, they had a secretariat of about sixty, addressing exactly the same issues as we were. It was a total mismatch of resources.

Harmonisation was only a partial step to aligning the two countries’ standards as sometimes both committees could be a little bloody minded and ignore what each other was doing. On one occasion we in New Zealand bent and reluctantly changed one of our standards to align with theirs only to find that they had made the decision to align with our old standard!

It was clear the only solution was to have one combined Australasian body. The then Australian Chairman, a hard case woman called Gae Pincus, agreed. She wanted the combined job! We got our respective Ministers of Health to agree.

I (without name dropping) got asked by our associate minister of health, Katherine O’Regan, to present the case to the Prime Minister Jim Bolger. The meeting was scheduled for 9pm.

The Prime Minister was 15 minutes late and the meeting immediately got off to a very bad start as I inadvertently sat in his chair! How was I to know my way round the Prime Ministerial office?

He got very grumpy about Australians. I came out of the meeting thinking the case was totally lost! Katherine O’Regan saw her Ministerial

Dick Hubbard served on the Food Standards Committee for 13 years along with many other NZIFST members. (See facing page.)

career going out the window! It was with great pleasure that I found out several weeks later that he had reluctantly agreed to it. Thus ANZFA, as it was known then, was born. Looking back now there is absolutely no doubt it was the right move and one wonders what the fuss was all about.

The Food Standards Committee and the process it followed was both frustrating and exciting at the same time. Some of the philosophical dilemmas were fascinating. We ruminated long and hard about a new concept called deionised fruit juice and whether it was juice, just juice or “only just juice”? We debated adding B vitamins to alcoholic drinks to overcome B vitamin deficiency amongst alcoholics. The French got hold of this proposal. Adding vitamins to French Wine! Not if New Zealand or Australian food products wanted be allowed into France! That was the end of that proposal.”

Laurence Eyres, who served on the FSANZ Board for six years, remembers: “Joining the board and being a member for six years opened my eyes to different perspectives on the industry held by non-food manufacturing people. These included nutrition researchers, toxicologists, public health officials and consumer groups. The staff at FSANZ in my day were an intensely dedicated group of well trained professionals who are well respected globally, some of whom had come from the food industry. Industry may comment that applications and issues reports take a long time to emerge, but the level of investigation and the meticulous detail needed plus satisfying the ministerial council takes a lot of time and effort.

I thoroughly enjoyed my experience on the board and found it educational and worthwhile intellectually.”

NZIFST Members who served on the Food Standards Committee and its succeeding bodies (in no particular order) are: Harry Lewin, Garth Wallace, Peter McConnon, Mary Earle, Jim Fraser, Dick Hubbard, Jim Gordon, Frances Clements, Marion Riordan, Judy Barker, Laurence Eyres, Ray Winger Ingrid Chettleburg, Ralph McCraw, Andrew McKenzie, Diane Yates and Winsome Parnell. Tony Nowell and Neil Walker are on the Board in 2015. (Apologies to anyone missed out of this list.)

Laurence Eyres, Fellow of NZIFST (1986) and J C Andrews Award recipient in 2002, served on the FSANZ Board for six years. This photograph was taken in 2002.

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Promoting Careers in the Food Industry From the very early days of the Institute members were actively involved in promoting careers in the food industry to school children.

This activity really got into its stride in the 1980s.

of about five of us. We would talk about what you could study at Massey, Otago, what a New Zealand Certificate of Science was and where that could take you.”

When Gerard Hall was chair of the Auckland branch in 1985, Dick Earle, then Professor of Biotechnology at Massey, talked to the branch about how the country needed more food technologists and biotechnologists.

Sandra Murray also was involved.

Gerard Hall remembers: “The branch discussed how we could encourage more school leavers to do a B. Tech. and how the Institute could play a role in this. That’s when the idea grew; that the Institute should get involved and develop some careers activities.

I got a group of graduates together and we talked to high school students in Auckland.

During this time I got offside with people at Otago because I was targeting B. Tech. at Massey. So we broadened our horizons and included Otago and then Food Science at the University of Auckland as well. That concept spread to other branches of the Institute. We talked at schools, sent them information and arranged factory visits. Eventually I got busy with my work and other people took over.

Alan Bulmer remembers: “I was doing careers in the late 80s, going to schools. Ingrid Chettleburg organised a group of us to do it. We had a set of transparencies and an overhead projector. We would go to school career evenings and lecture anyone that came into the room at the allotted time slot about food technology as a career. There was a group

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“Paul Harrison asked me to get involved with the careers committee in the early 90s. We modified an old set of overheads and went into the science classrooms at schools and chatted to them about what we did in our jobs, what the career paths were and gave the school kids the chance to ask questions. We showed a video too. It was very effective as the video profiled a number of people who talked about their jobs and their careers. Also, in 1992 to 1996 we went around the country to careers expos. Employers got in behind it as could see the need for it.

There was a lot of camaraderie involved. People wanted to be involved as it was fun.”

Branch involvement in promoting careers in the food industry continues, with members judging the food technology section at Schools Science fairs and running annual functions to encourage school children and undergraduates, into the food industry.

Each year, working with Jessie McKenzie who is Project Manager: Science and Technology Education for the Royal Society of New Zealand Jenny Dee locates secondary schools that want to enter teams in the New Product Development Challenge and develop a new food product.

Sally Brain, Paul Harrison and Frances Bostock at a Careers Expo in the early 1990s. Frances Bostock was National Careers Coordinator and reported in TFT, October 1990, that Auckland branch had undertaken to produce an educational video. The video was funded through sponsorship and a masked ball.

Gerard Hall (left) who spearheaded the careers promotion work in the mid 1980s.

Working with Futureintech Futureintech is an IPENZ initiative, funded by Callaghan Innovation that promotes careers in technology, engineering and science.

The Futureintech programme was created to provide authentic information and change perceptions about careers in technology, engineering and science.

The programme’s main focus is on bringing people who are already working in the technology, engineering and science-based industries into classrooms so that they can share their stories. NZIFST members serve as Futureintech Ambassadors and represent our industry, helping build relationships with schools.

Futureintech has Facilitators based in the main population centres, Auckland, Wellington and Christchurch, who work with teachers and careers advisers to identify opportunities for Ambassadors to enhance maths, science, technology and careers programmes.

Over the seven years that the NZIFST/CREST Student Product Development Challenge has been running, more than 130 food industry professionals have volunteered their time to mentor the teams; several of these mentors have done it more than once.

NZIFST/CREST Student Product Development Challenge Each team is sponsored by a food company (for whom they develop the product) and supported by mentors, (NZIFST members). The project is carried out in the food technology department of the school.

The programme has been running since 2008, and in 2014 thirty three teams from 20 schools, from Auckland, Waikato, Bay of Plenty, Hawke’s Bay, Taranaki, Manawatu, Wellington, Christchurch, Dunedin and Invercargill completed the programme. Nine schools participated for the first time.

The Challenge has benefited from support given by a “Who’s Who?” of the New Zealand food industry, too numerous to list here, with both sponsorship and the time of their employees who contribute as mentors.

Graduates for the food industry are now being produced from the NZIFST/CREST Student Product Development Challenge. To-date five ex-Challenge students have completed their food science or food technology degrees and a further nine students are studying for degrees in the discipline. Those who have completed degrees are actively supporting the programme by mentoring and/or judging for the programme.

Branches of NZIFST support the programme by recruiting mentors and running an annual event for their region’s final judging.

NZIFST’s support of the NZIFST/CREST student product development challenge has been an outstanding success, thanks largely to the commitment of Jenny Dee who, with Jessie McKenzie of The Royal Society, was awarded the NZIFST Food Industry Award for Excellence in Service & Supply for her work for the programme. Without the enormous time and energy commitment of Jenny Dee this programme would have not experienced such success.

The first food technology graduate from the product development challenges, Neala Ye, at Frucor Beverages in 2014. Neala was secretary of the NZIFST Auckland Branch committee 2014/15.

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The NZIFST Food Public Information Programme: FoodWatch The FoodWatch programme ran from 1982 until 1988 to support members’ desire that better information about food science and technology was aired in the general media.

The first report regarding a public information programme was made by Sue Suckling, in TFT. At the May 1982 Council meeting NZIFST made a firm commitment to run a public information programme.

The aims of the programme are to: •

Enhance the consumer image of processed foods by promoting the advantages gained by the application of food science and technology.

•

Provide an explanation of the processes and ingredients used in the food industry.

•

Act as a co-ordinating body and focus for informed scientific opinion on foods.

The programme initially established a directory of people knowledgeable in particular fields of food science and technology and who could be called on to direct NZIFST members to resource material in their field. They could also be asked to write a series of informative articles on food areas which are felt to be of particular interest to New Zealand consumers.

Sue Suckling asked NZIFST members to support the programme. Of particular importance, it was felt, was the preparation of articles for publication in the appropriate media outlets.

Dick Hubbard and Gordon Robertson were the first to volunteer to help, and NZIFST also appointed Network Communications (Wellington) to act as the Institute’s Public Relations consultants. Network carried out a survey to determine how specific groups see the Institute and its members and reported back at the 1984 Conference at Wairakei for discussion at the AGM. The Network Report The Network Report, presented by Sally Logan of Network Communications, was hailed as one of the highlights of the Wairakei Conference.

A three-page summary of the key points of the report was printed in TFT and, from the viewpoint of 2015, makes interesting, and in some ways, disturbing reading. The issues remain largely unchanged.

Members were wholly supportive of a public information programme, both as a response to negative publicity and a vehicle for proactively getting the message out there. It was felt that the development of a consensus NZIFST viewpoint would be desirable, but difficult to achieve on many issues.

Members were largely dissatisfied with the Institute’s ability to perform (in this area), feeling,

in general, that individual company views were likely to over-ride members’ personal views and those of the Institute.

An instant response to media?

Sadly, not possible.

Most members felt that the Institute should publish its position on matters of food safety and nutrition.

In 1984 email and web options were unheard of for communication.

Telephone (landline), and telex (remember the telex?) were the most rapid forms of communication.

Even fax, now obsolete for most communications, was in its infancy, so a same-day response to a media report was near impossible for NZIFST.

The report discussed issues which continue to be current: lack of an NZIFST standpoint on food issues, lack of significant contribution to policy, failure to engage with, for example, the Royal Society to build awareness in the broader science community.

The reasons haven’t changed: NZIFST is a body of individual members, who often are constrained in what they can say, by their employment. The organisation must maintain its impartiality, so members who speak out are always speaking from their own convictions, not the policy of NZIFST. Strategy for a Public Information Programme Network Communications proposed a programme to build awareness of NZIFST as a knowledgeable source of information about

food, to position food scientists and food technologists as key to the success of (big) food business, showing food technology as creative, innovative and helpful.

They proposed an Annual Food Day for parliamentarians. Only one Parliamentary Food Fair was run, in 1985, see pg 51.

Network Communications distributed NZIFST releases and stories to the media. An ambitious programme was instigated, incorporating a team of branch liaison people, with plans for articles

FOODWATCH was established to better inform the public about food manufacturing and food science and technology.

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What now?

targetted at designated publications (New Zealand Woman’s Weekly, the New Zealand Herald and the Listener, for example), and position papers on food processing – what it is, how it affects nutrition and other topical issues.

The workload was enormous and in November, 1987, Dennis Thomas took the reins, supported

by Jean Phipps of Network, and less ambitious strategies were adopted to “put food technology into its right context, for the general public and other professionals, by using topical issues as the proactive and reactive media platform”.

FoodWatch undertook to provide media information on an approximately monthly basis or as issues demanded, and to act as an expert resource group for the media and individuals.

This was seen as quite a departure from the way FoodWatch worked before, a slimming down of the programme, largely because of the huge time commitment required from volunteers to run the

The advent of the internet: social media and email, has created an opportunity for NZIFST members to speak out, at no cost, using a Facebook page, a LinkedIn page and a fledgling blog page, and plans are in place to prepare white papers for posting on the NZIFST Website.

The expert database project run during FoodWatch has been reactivated, with members making themselves available for informed comment in the media, and NZIFST plans to post this list on our website for the use of media and interested parties.

earlier, much fuller programme.

The programme operated with an annual budget of $7000 (approx $14,000 in 2015 values) at this time, mostly fees to the PR company, so was a significant proportion of the Institute’s cash flow of around $50,000 per year, reflecting the commitment that was made to the programme.

In the end, however, the financial and time burden proved too great, and, in 1988, President Laurie Melton “reluctantly moved to stop FoodWatch and terminate the relationship with Project PR, of Christchurch”, which had taken over the project from Network in 1986, when Exec “moved to Christchurch”.

Dennis continued working in the programme for another year, but the ambitious FoodWatch programme had ceased, although members were still working on developing a relationship with the Grocery Manufacturers Association (GMA).

Dennis Thomas was a strong supporter of the FoodWatch Programme, taking over its management in 1987, following the strong start made by Sue Suckling, who was involved from its inception in 1982.

The advent of the internet: social media and email, has created an opportunity for NZIFST members to speak out using a Facebook page, a LinkedIn page and a fledgling blog page, and plans are in place to prepare white papers for posting on the NZIFST Website.

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Food Awards

At the 1985 NZIFST AGM, Dr Mary Earle suggested that it was time the importance of innovation and product development be recognised with an award of some sort. This idea was adopted with great enthusiasm by NZIFST and became an annual event, The Food Awards, with generous sponsors, a gala dinner for the presentations and served as the launchpad for a number of new products that still are on the market. The awards were run by professional event managers, paid for by generous sponsorship.

Writing for TFT in 1997, Norman Lodge reviewed the awards.

It was with something akin to shock that I suddenly realised that this year the annual Food Awards celebrates its 12th Anniversary.

This caused me to reflect on how things have changed over the years to reach today’s standard of “The Carter Holt Harvey Food Awards 1997”.

Norman Lodge was one of the many NZIFST members who helped judge for the Food Awards for many years. See page 96 for more about Norman Lodge.

At the first gathering in 1986 to celebrate innovation, technological excellence and pure Kiwi ingenuity in the development of new food products, less than 100 assembled to mark the occasion. The awards were then known as the Printpac Food Award, and the premium prize went to Continental Noodles and Sauce. There was little publicity and the winners departed feeling well pleased with their efforts.

By comparison, this year’s awards, with the

Photographed at the 1997 Carter Holt Harvey Food Awards presentation dinner, NZIFST representatives, from left, Gerry Townsend (Wattie’s), Tanya Reid (Past President) United Dairies, Sandra Murray, Davis Germantown, and Margot Buick, (Past President) Massey University.

At the 1985 NZIFST AGM, Dr Mary Earle suggested that it was time to recognise the importance of innovation and product development. The Food Awards event, which began in 1986, and still runs, annually, was the result.

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major sponsorship of Carter Holt Harvey Packaging (in the intervening years the awards had been sponsored by Printpac and UEB) were presented at a glittering spectacle at the Ellerslie Convention centre – 600 people from all sectors of our industry gathered to mix, mingle and await with anticipation the announcement of the winners.

Sure, it is a spectacular event, but fundamentally the reasons behind the awards haven’t changed.

The idea is to reward all those talented individuals and companies for keeping New Zealand’s food innovation up with the rest of the world.

The awards ran annually from 1986 until 2000, when Carter Holt Harvey bowed out of sponsoring the event and Massey University picked up the baton and ran the Massey University Food Awards biannually until 2006.

Judges were still sourced among NZIFST members and the NZIFST had its own Award category.

In 2008, Massey bowed out and ceded the ‘event’ to Goode PR, and then resumed control in 2010, and will continue to run the event. The University perceives the Food Awards as a place to showcase New Zealand’s excellence in food innovation on the global stage.

While the management of the Awards has changed, the broad structure remains, with entries being assessed for technical quality

in formulation, processing and packaging design, as well as the ‘tastes good’ factor, and a gala dinner for Award presentations.

Norman commented in his piece that little publicity was achieved in 1986, but the value of a professional publicity machine sees lots of coverage for the event nowadays. NZIFST is still represented among the judges, but its role at the inception of the event has been largely forgotten.

The 2002, 2004 and 2006 Massey University Food Awards were the responsibility of Ray Winger who was then Professor of Food Technology, based at Massey University Albany. Ray now lives in the UK but it is worth noting that his belief that the New Zealand Food Industry needed a ‘contract’ product development facility led ultimately to the creation of the Food Innovation Network and the FoodBowl.

Ray was made a Fellow of NZIFST in 1994 and received the J C Andrews Award in 2007.

Fundamentally the reasons behind the awards haven’t changed. The idea is to reward all those talented individuals and companies for keeping New Zealand’s food innovation up with the rest of the world.

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NZIFST Continuing Education A long held objective of NZIFST is to foster training, education, certification and career-long professional development for food industry professionals. One of the goals in the NZIFST Strategic Plan is Deliver valued benefits to our members. Providing continuing education and training is seen as a particularly important member benefit.

Early issues of TFT advertise courses held in conjunction with related food organisations such as The Nutrition Foundation, and Quality Assurance organisations.

The earliest such notice, in 1976, refers to “Food Legislation Seminars”, proposed to be run through the country, presented by an unnamed speaker from the United States and organised by the branches.

Garth Wallace, one of the founding members of NZIFST, was also a founding member of the Nutrition Foundation (see page 10) and it was through his determination to bridge the gap between nutritionists and food technologists that the Nutrition Foundation developed the “Nutrition Course for Food Technologists” that continued being offered into the late 1990s. This was a full year, part-time correspondence course and offered a certificate on completion.

Late in the 1990s the suggestion that NZIFST look at offering continuing education programmes to maintain members’ skills and keep their knowledge current, first made by Mary Earle in 1985, was taken a step forward with a proposal that NZIFST offer accreditation of Food Technologists, similarly to the Institute of Professional Engineers (IPENZ), which maintains a register of accredited Engineers in the various fields of Engineering.

The programme was investigated and set aside, based on the diversity of NZIFST members.

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Institute members come from a broad base, with many different skill sets, from supply chain to food chemistry, from packaging to microbiology and everything in between: there was no common ground on which to base an accreditation programme.

Irene Thomas of Central branch, was the first, in 2011, Sally Gallagher of Hawke’s Bay branch moved things along in 2012 and 2013 and Sally Ostick of Auckland branch carried the baton through 2014. David Anstice took over the role in 2015.

Continuing education in the 21st Century

Over that time, the role and the courses have changed. It became clear that one or two-day courses were less attractive than shorter events.

The Crash Course concept was developed in 2013: half day seminars, on ‘smaller’ topics at affordable prices to allow valuable teaching. Sally Gallagher worked tirelessly coordinating courses in 2012 and 2013. When she stepped down the Institute had a range of products – course topics with presenters locked in that could be rolled out during the next year.

With strong support from members in a 2008 survey, in January 2009, Council announced its “Programme of NZIFST Professional Development Activities for 2009”.

The notice included the following: Of course, the challenge for us, the organisers, is to translate that high level of interest into attendance levels which avoid a loss to the Institute. The activities we ran in the latter half of 2008 have already demonstrated that this is a challenge. We will put more effort into promoting the courses.

Feedback from the courses run in 2009 was universally positive. A report in FNZ, October 09, quoted an attendee saying, “It was really good.

It was the best Advancing Food Safety (AFS) course I have been on so far – and I’ve been on five.” Course topics included Managing New Product Development, Labelling, Allergens.

As the programme gained momentum, it became clear that it was a big job and NZIFST Council agreed to appoint a manager, a paid + labour-oflove role that has been ably filled by a series of members since 2011.

When the NZIFST Professional Development programme was undertaken in 2008, Cathy McArdle (Vice-President) and Eric Wilson (Hon Treasurer) drove the project.

FOOD INDUSTRY TRAINING

Over that time, the role and the courses have changed. It became clear that one or two-day courses were less attractive than shorter events. The Crash Course concept was developed in 2013: half day seminars, at affordable prices, on ‘smaller’ topics to allow valuable teaching.

The Launch of FIT Late in 2013 Anne Scott took over the ‘champion’ role from Cathy McArdle, and worked with Sally Gallagher to develop a marketing plan for the rebranded “FIT (Food Industry Training) Courses”.

Rosemary Hancock located an online event manager package to manage databases, notices, bookings and other administrative tasks. She undertook the task of uploading all the course descriptions, presenter bios, databases and venue descriptions and the maintenance of the asset.

Budgets were created and NZIFST Council agreed that 2014 would be the make-or-break year: break even or show a positive cash flow.

The role of marketing manager was created, and Sally Ostick appointed, with the task of booking as many courses as possible, and promoting them via a regular online newsletter and via personal appearances at as many branch events as possible.

In 2014 FIT returned a useful profit.

Pressure of work meant that Sally couldn’t continue after her extremely successful year and the role moved on to David Anstice.

Sally Gallagher was coordinator of the Crash Courses in 2012 and 2013 and developed the product range that was the basis of the FIT course programme.

While Sally Ostick was marketing manager of the FIT programme, the years of work by Cathy McArdle, Eric Wilson and Sally Gallagher bore fruit, with the Institute’s continuing education programme becoming profitable.

NZIFST is confident that the FIT course programme will continue successfully. 0

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CHAPTER 12

The 1990s

And so to the 90s. The New Zealand food industry was changing as more and more businesses were merged into ever larger operations, and overseas ownership manifested by the stripping out a layer of middle management (which frequently included food technologists and other specialists). By the end of the decade company support for non-accountable activity by staff, except in a few loyal pockets, had waned considerably. However, the Institute seemed little affected at first and members were very active.

Belinda Moss, first woman President The decade opened with NZIFST electing its first woman President. Why did it take so long?

Belinda Moss (née Haggit) became actingPresident in 1989 when Laurence Eyres had to resign as he was returning to the UK. Belinda was NZIFST President at the 5th joint NZIFST/ AIFST Conference held in Brisbane in 1990.

Belinda worked in the Dairy industry at that time, and moved out of the food industry in 2003 to apply her talent for marketing in other industries.

Alan Bulmer, who was Vice-President for part of her term, remembers: “Belinda was a quiet, conscientious behind the scenes leader.”

In her first President’s report, Belinda commended the work of the Specialist Technology Divisions, noting that in total the seven groups had 350 members and the groups were very active. Seminars held by divisions were valuable sources of revenue, some of the proceeds were used to produce the first GMP booklet. (See page 63) She also noted that promotion of the food technology profession at secondary school level was showing success. A “Broaden Your Horizons ” booklet was produced by Canterbury Branch as a special project and Auckland and Otago/ Southland Branches were also active in that area.

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A Broaden Your Horizons booklet was produced by Canterbury Branch in 1990.

Pictured at the 5th Joint NZIFST/AIFST Convention in 1990 are Professor Ken Buckle, AIFST President Barbara Munce, Jim Fraser and NZIFST President Belinda Moss. Ken Buckle and Jim Fraser were recipients of their respective organisations’ awards for Eminence in Food Science.

A structural review When Dennis Thomas became President, in 1992, he described the Institute as well-managed, progressive and exuberant.

Dennis remembers the decade well.

“An almost certain path to NZIFST Presidency for a few years was to organise a successful annual conference. I guess the voters figured that if you could do that then you must be organised, persuasive, able to work under pressure, get on with people and be able to focus on working for NZIFST. Which was not always the case...

Things were significantly less formal than now, with more involvement by the general membership. This was most notable at the AGMs, where resolutions were debated, amended, and debated – with both heat and light being brought on Executive recommendations.

There were also usually Auckland versus “the rest” positions, usually in jest, but reflecting the tension that existed, even then, when the majority of the food industry and members were in Auckland.

A major theme running through that decade was the role of NZIFST. Was it to be a “proper” professional society, with ethical standards, accreditation of tertiary qualifications, discipline committees, formal advisory roles and the like: or was it to be the preferred society for people who worked in and supported the food industry, even including (gasp!) marketers.

There was a period of active endeavour around

the former role, with revisions of the Code of Ethics (twice), Accreditation Committees conducting quite detailed assessments of various tertiary institutions’ offerings, (more about Accreditation on page 89) public spokespeople, more recognition of NZIFST Honours and Fellows in particular. Some of these have stayed, some have gone, some get re-mooted on a periodic basis. But we still also want to be the preferred society for people who work in and support the food industry, In spite of the relatively large number of graduates who would have qualified as professional members, NZIFST had very few members from the dairy industry, mainly because of the strength of the Dairy Industry Association of NZ (DIANZ). It is only since DIANZ merged with us NZIFST has had the benefit of these members. And looking at the crop of Fellows that NZIFST now has from the dairy industry and the continuing DIANZ annual award every year at Conference, there have certainly been benefits.

And a final difference – “back then” there were only two universities offering food science/food technology degrees, Otago and Massey. We enjoyed wonderful, outrageous debates about which university had the better courses, the better job prospects, how food technologists didn’t understand nutrition and Otago food scientists didn’t understand food processing. Now of course there are numerous diplomas, certificates, bachelors, honours, and

Dennis Thomas enjoyed his time as NZIFST President and is pictured here with Graham Leith, who was J C Andrews Award winner in 1993.

When Dennis Thomas became President, in 1992, he described the Institute as well-managed, progressive and exuberant.

postgraduate offerings in food science and food technology. Too many? Certainly too many for the long-defunct Accreditation Committee.

seminars, developing handbooks and videos: promoting careers in the food industry, providing continuing education for fellow members.”

Much of the energy came from a small group of people, who threw themselves into Division Activities and spent hours and hours organising

Behind the scenes the Executive was working on the structure and governance of the Institute.

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Developing a business-like structure Margot Buick was a President (1994-1995) with a mission: to lift the public profile of the Institute and work towards becoming truly a professional organisation through the development of new professional guidelines. While on Council from 1992 (as VP) to 1995 (when she stood down from the Presidency) Margot applied her business acumen, working with her fellow Executive members on this task.

When Margot became President in 1994, the Exec covered the country from Invercargill (Margot and Hon Treasurer, Marie MacDonald) to Auckland (VP Tanya Reid (née Beggs), Hon. Secretary Frances Bostock). This geographical spread meant that teleconferencing became the norm for monthly Exec meetings and also for council meetings, that were held every two months.

A significant advance during Margot’s term was the development and implementation of a set of operating procedures and guidelines as noted in her 1994/1995 President’s report.

Procedures for policy statements, administration, national committees, document control, financial requirements and national body meetings have been implemented. The remaining areas of conferences and seminars, TFT, branch and divisional operating procedures will follow this year. This has been a major undertaking and we appreciate the extra effort put into this by Martin Shierlaw.

A committee was set up during the latter half of the year to review the operation of The Food Technologist and a full report with

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recommendations was presented at the Auckland AGM. The Institute Ethics have been updated and presented and approved at the AGM. Thanks to Mary Earle for her time and effort.

The work of Margot Buick and her executive broke new ground for NZIFST which still maintains SOPs (Standard Operating Procedures) and a strategic plan to guide the work of the Executive, Council and Branches.

Margot’s successor, Tanya Reid continued the work on Institute’s structure and professionalism.

On her watch new membership rules were adopted, resulting in (another) rewriting of the rule book and interim setting of professional qualification standards by the accreditation committee. Council also established the conference technical support group and the establishment of a technical speakers’ fund. In her President’s report she also comments: And whilst all this has been happening we have seen the smooth transition of the position of Executive Secretary from Ron Hooker to Coralie Spencer.

Coralie was based in Auckland and contracted to provide secretarial/administration services to the Institute.

The NZIFST Executive team, confirmed at the 1995 conference, left to right, Frances Bostock, (honorary Secretary), Andrew Cleland, (vice-president), Tanya Reid (née Beggs), (president), Margot Buick, (pastpresident) and Marie MacDonald (honorary treasurer).

1998 – President’s Roadshow The Roadshow Report (extracts) Commencing late February in Auckland, and finishing in early April in Manawatu the Institute President, Andrew Cleland, visited all branches presenting a symposium “NZIFST at the Crossroads” on behalf of the Institute Council.

Andrew commented “It is well worth the effort to visit the branches and learn the different cultures and aspirations of them. Generally, members were very pleased to be consulted, and made useful and positive suggestions”.

Members were asked whether the recently developed Values and Vision for the Institute, coupled with existing Mission statement and strategic objectives match their aspirations for the Institute. It was the universal view that Council had defined the essence of what we are and where we want to go.

There was universal support for our Professional Members to be viewed as “food industry professionals”.

There was strong support for the evolution of NZIFST into a “service provider” model.

Overall, there was a strong commitment by members to the directions set by Council for the next 5-10 years and to the long term structure that we should evolve towards. We all recognise that volunteerism is changing, and as an Institute we want to stay ahead of the pack in adapting to the changing environment.

NZIFST continues to operate from a living strategic plan and regularly updated SOPs. The service provider model never became a reality, due to hidden costs in moving to that model, but the FIT courses are an active example of sharing NZIFST members’ professionalism with the wider industry and that model has potential to build into a more broadly based professional development provider.

Frances Bostock Exemplary Service Award 1993 Accreditation of Tertiary Education NZIFST was held in high esteem by the Food Science and Technology educational establishments to the extent that from 1995, they applied for accreditation of their courses by the Institute. NZIFST had created an accreditation committee which reviewed applications and graded the courses.

A document created in 1999 sets out the role, structure and terms of reference of the Accreditation Committee.

Andrew Cleland was VicePresident when Tanya was President. “We did a major business planning exercise about creating a professional secretariat including Continuing Professional Development and also offering and insourcing conference organisation, i.e. developing NZIFST into an industry ‘service provider’. I took a roadshow round the Branches to this effect.

The confidential report to the Tertiary institutions outlined the Institutes’ views of the relative strengths and weaknesses of course(s).

Courses that received full accreditation received a certificate.

Eventually this process ended early in the 2000s, as the number of institutions offering courses for food industry expanded, and the job became too large. 0

Tertiary institutions applied to the committee for accreditation (clearly seeing a value in the process) and their courses were reviewed according to criteria and graded, from A – Bachelor’s, four years of full time study (with a description of what should have been studied), to C – two years study learning topics relevant to the food industry, but not necessarily at an advanced level.

The Committee could refer back to the applicants and make recommendations for improvement of the courses.

Tanya Reid remembers the teleconferencing: “Council’s first telecommunication meetings were seriously antique. We had to go to Birkenhead College on the North Shore where they had some kind of radio set up so we could have a conference call. After Telecom launched conference call technology, things became much easier.”

The citation reads: The Exemplary Services Award was established to allow our Institute to formally recognise any member, other than a member of the National Executive, who has contributed outstanding service to the Institute.

Frances Bostock, from the Auckland Branch, will be long remembered for her leadership, drive and enthusiasm in raising finance for and producing the Careers Video.

Frances Bostock’s service to the Institute was recognised with the first NZIFST Exemplary Service Award.

Since joining NZIFST in April 1989, Frances has been “non-stop” with her energy and contribution at both branch and national levels.

She became an Auckland Branch Committee member in 1989; a judge at the Auckland Science Fair from 1989 to 1992; National Careers Co-ordinator 1990/1992; National Chairman Food Marketing Division 1991/1993; Vice-Chairman Auckland Branch 1992/1993; Chairman 1993/1994; a Printpac Food Awards judge 1991 and 1993 and to top everything off, Frances was also cochairman for the joint NZIFST/AIFST conference held in Auckland in 1995.

In accepting the award, presented by President, Dennis Thomas, at the Asian Afare ’93 Conference, Frances acknowledged the work of the many members who helped her achieve her goals and the support she received from her employer during these busy times.

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CHAPTER 13

Recognition through Awards

The Institute recognises the achievements and service of its members with a number of Awards. These remind us that everyone, whether a high flying researcher, a committed member of the Institute, or a high powered business man or woman, is worthy of recognition for their contribution to the Institute and our industry. Not all Awards have survived, but the recognition of achievements is one of the founding tenets of the Institute, expressed through the honouring of members’ achievements.

J C Andrews Award This, the Institute’s most prestigious award, is presented annually in memory of Massey University’s first Chancellor, Dr John Clark Andrews, who proposed that a food technology degree course be established at Massey University. The award recognises Institute members who have made a substantial contribution to science and technology and leadership in the food industry. The men and women awarded the J C Andrews award (see listing on page 116) is a roll call of the men and women who have, between them, made a huge contribution to the vigour of the New Zealand food industry. They come from all sectors of the industry, from meat to dairy to produce to academia to research and all together, have enriched the history of food manufacturing.

Each year, the winner is invited to give a keynote address on a topic of their choice at the NZIFST annual conference. The addresses and citations have been published in the Institute’s newsletters, magazines and journals from the earliest days.

Recipients are invited to speak about their careers, their research or philosophise about the industry, in other words about whatever they like, but with the proviso that they also acknowledge J C Andrews in their address.

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Ken Kirkpatrick received the J C Andrews Award in 1995 Ken was a pioneer in dairy technology research.

He noted in his address: “If it were not for the strong and sustained support of notable industry figures, like the late Dr Bill McGillivray then Director of the NZDRI, various senior executives of the Dairy Board and other dairy companies we would have not have been able to commercialise ultrafiltration. If we were to translate into modern day values (speaking in 1995) the commitment of time, money and resources, I am not at all sure the industry would now have the fortitude or commitment to see it through. Those were challenging times when bold steps were needed to ensure the survival of the industry and a high level of risk taking was then appropriate”.

“With the multitude of small companies in New Zealand, each with limited resources, it is quite common for the young technologist to be operating alone. ... There is an opportunity, indeed an obligation, for senior and more experienced technologists to offer support for those in their region during the first few years of their career development. The Institute, through its local branches, could do a great deal more to help foster professional development of young technologists, whether in small or large companies. ... The influences on young technologists in their early periods of work extend well beyond other technologists. Senior people of any stripe can also contribute greatly to the development and training of new recruits in personal skills, communication, management and politics”.

Ken then went on to look to the future of the food industry and emphasised the importance of mentoring, in bringing young technologists to their potential.

The J C Andrews award recognises Institute members who have made a substantial contribution to science and technology and leadership in the food industry.

A pioneer in dairy technology research and best remembered for his role in the development of ultra filtration (in the 1970s), Ken Kirkpatrick was the J C Andrews recipient in 1995.

Richard Archer, J C Andrews, 2014

Exemplary Services Award

In his address, Richard Archer, who asks “What does the future hold?” in the Afterword of this book, described his career, the people who mentored him and then talked about the future of food.

In 2008 the NZIFST Exemplary Services Award was presented for only the 5th time in the 15 years since its initiation in 1993. This award recognises a member who has given exceptional service to the Institute.

Richard has made a significant contribution to a number of aspects of the Industry, both hands-on and through his work at Massey University. He has taught many Food Technology students, sharing his passion for all things food processing. In his address he talked about the value of curiosity.

Marion Cumming received the Award at the Institute’s 2008 Conference in Rotorua.

Marion originally joined NZIFST in 1972, and was briefly Secretary of the Canterbury Branch before work took her to Auckland. She first joined the Auckland Branch Committee in 1980. She led the Journal Committee from 2004 until 2010 when Food New Zealand’s publisher changed twice in quick succession: the successful journal arrangement we now have is testimony to her significant efforts in this area.

Curiosity: I have come to believe curiosity is the force that drives mankind forward. It’s the force behind that big technology curve that has climbed for all human evolution. I asked myself a while ago “Is the fund of curiosity in the world fixed?” No, of course it’s not.

Curiosity can be created and it can be destroyed.

Schools are quite good at destroying it; universities can be quite good at destroying it, but our objective really should be in creating curiosity. If we can get someone coming out of a year of their life, or coming out of university with a degree, having more curiosity than they started with, that’s a big victory.

And in my view curiosity comes in flavours; there’s a what/why sort of curiosity that drives scientists and a how-to flavour that drives technologists.

When you are teaching kids in a university you need people with the right flavour, otherwise it doesn’t work.

Richard is Professor of Food Technology at Massey University and a Principal Researcher at the Riddet Institute.

Marion also worked extensively on the (2006/7) rewrite of NZIFST’s Constitution to meet changing legal requirements.

The 2014 winner of the J C Andrews Award, Professor Richard Archer.

Both of these activities coincided with her work as NZIFST Treasurer for the maximum allowable three years, whilst all branch funds were moved into a central NZIFST account, while still remaining the property of the branches.

Marion Cumming

After relinquishing the reins as Treasurer in 2006, Marion turned her attention back to the Auckland Branch which was beginning to languish through a lack of knowledge and support. Along with other senior Institute members, she helped revitalise the branch.

Marion was made a Fellow in 1993.

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The NZIFST Distinguished Service Award

Kevin Marshall, Distinguished Service Award for the Dairy Industry, 2012

The NZIFST Award for Distinguished Service is less definitively a science and technology award than the JC Andrews Award in that it allows recognition of industry service that may be less specifically technical. The Award became part of the NZIFST Awards register following the merger with DIANZ.

Kevin has served New Zealand’s dairy industry in a number of roles including Group Director R&D for the New Zealand Dairy Board, Chief Executive of the New Zealand Dairy Research Institute and Managing Director of ViaLactia Biosciences Limited. He also had extensive experience with the International Dairy Federation, including leading the group that obtained Codex approval for standardising protein in milk.

The award recognises long and exceptional service and/or contribution to a New Zealand Food Industry sector in a scientific, technical, teaching, marketing or managerial role; and is specifically for industry personnel approaching or in retirement.

Generally, recipients have spent at least 25 years employed within the Industry sector or its service industries and may be currently active in his/her field of endeavour, or may be retired. Only five people have received this award.

Separate awards in this category are available to be presented in any and all of the industry sectors e.g. Dairy, Meat, Fish, Fresh Produce, Baked Goods.

Kevin joined the Dairy Science Association in 1964, and remained a member of the various incarnations of the organisation that ultimately became DIANZ. He is Patron of the Dairy Division of NZIFST in 2015.

Now ‘retired’ he is a director of Seafood Innovations Ltd and Androgenix Ltd and a member of the Innovation Advisory Panel of the Primary Growth Partnership. He is chair of the Innovation Advisory Team of Synlait Ltd, a member of the Foundation for Arable Research’s Strategic Research Committee and a reviewer for MSI. He is a Fellow of both NZIC and NZIFST and was the recipient of the NZIFST’s J C Andrews award in 2006.

Neil Walker Neil has spent 35 years working in senior roles in New Zealand’s dairy industry including roles as a senior research manager at Fonterra and was always a strong supporter of DIANZ. He has strong governance experience and has been a chair, director, trustee and long-serving committee member of public councils and authorities in his home region of Taranaki.

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Kevin Marshall and Neil Walker, Chairman of the NZIFST Dairy Division, with the award in 2012. (Always a colourful cow for Dairy.) Kevin has had a distinguished career in the governance, management and commercialisation of research and development in primary industries in meat, wool, horticulture and seafood – as well as dairy.

While Chairman of the Dairy Division of NZIFST he made a valuable contribution to governance and strategy for the Institute.

Fellows The awarding of a fellowship by the New Zealand Institute of Food Science and Technology recognises the outstanding contribution of individuals in areas such as: •

Research and development,

•

Technology transfer,

•

Development of the food industry including promotion of ethical standards and public image or

•

Development of the affairs of the Institute.

As the Institute’s membership numbers have grown and the careers of members have developed, the number of Fellowships awarded each year has grown but it is notable that the proportion of members who are Fellows has remained broadly constant.

When DIANZ and NZIFST merged and NZIFST grandfathered in existing DIANZ Fellows, there were two years when the new Fellows list was very extensive, see photograph.

The Institute continues to honour its members’ achievements through the awarding of Fellowships, and the list is a proud record of those who have contributed to the New Zealand food industry and to NZIFST. 0 In 2005, NZIFST created a “bumper crop” of Fellows, as the merger with DIANZ added a number of new NZIFST members worthy of Fellowship. (2006 also saw a larger than usual number of Fellows created, many from DIANZ). In the photograph with the Fellows is President, Jean-Pierre Dufour, second from left, seated, and on his left, J C Andrews Award winner for 2005, Gerry Townsend, and beside Gerry, Doug McGilvray who was made an Honorary Fellow. In the photograph, back row, left to right, Michael Barker, Euan Cant, Howard Moore, Barry Richardson, Kevin Marshall, Owen McCarthy, Charlie Towler, Peter Wood, Carol Cullen, Chris Bloore, David Woodhams, front row, President Jean- Pierre Dufour, Gerry Townsend, Doug McGilvary, Rod Bennett, Selwyn Jebson. Absent, Richard Archer, Peter Hobman, Mike Matthews, Max F Parkin, Lynton A Bridger, Phil R Fawcett, Robert Franks, Ron W Russell, C Ramsey Southward, Mike W Taylor and Norm A Thomson.

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CHAPTER 14

Energy and commitment

By the 1990s the graduates of the 1980s were moving into middle management, or successfully striking out on their own. They had the time and the energy to contribute in business and to the Institute. Many who could be included in this chapter have already been mentioned. We have a very small sample here of those who have been highly supportive of NZIFST or had high profile careers.

Paul Harrison Paul graduated from Massey University with a Bachelor of Technology in Food Technology in 1985 before heading overseas. He worked for Reckitt and Colman Foods in Sydney as a research and development technologist and then joined Uncle Ben’s of Australia in 1987 as a special projects technologist working on restructured meat systems.

In 1990 he returned to New Zealand to work in technical sales for Bronson and Jacobs before joining Hawkins Watts Ltd. Paul was a shareholder and technical director until 2012, when he sold his shares in the company back to the Hawkins family.

Paul is best known from his years at Hawkins Watts. During that time he was an affable and tireless worker for the Institute in supporting recruitment and teaching of students in food science and technology. Paul lectured, ran seminars and workshops for both students and professionals.

He was founding Chair of the NZIFST Careers and Education Committee in 1994. This committee formalised careers promotion work that had initially been driven by Gerard Hall, and later by Frances Bostock. Over the following five years Paul and his committee members, including Sandra Murray, Robin Cotton and Melissa Hodd

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distributed the superb video that had been created during Frances’ watch to all secondary schools, thanks to the financial support of Murray Taylor, of Tip Top Ice-Cream. They also and issued a brochure listing all accredited (by NZIFST) tertiary qualifications in food. They developed and used a display stand at many Careers Expos throughout New Zealand (see photograph, pg. 78) and provided material for use by branch members when visiting schools. Paul was instrumental in finding sponsorships to support these activities.

The rise from 30 to around 100 students enrolled in four-year food degrees during that time was testament to the success of this programme.

Paul also has served on Auckland Branch Committee and the Product Development committee. The “flipchart-and-stickynote” method of developing a conference programme which he introduced in 2010 is still the NZIFST gold standard. He was an active member of Conference committees from 2010 - 2012.

Paul received the Exemplary Services Award in 1998 and was made a Fellow of NZIFST in 2003.

Throughout his career, Paul Harrison has been a committed supporter of NZIFST. He was awarded the Exemplary Services Award in 1998, for his work in promoting professional food industry careers in schools, among a host of other NZIFST activities.

Margot Buick

Gerard Hall

Margot was only the second woman President of NZIFST, in 1994. When she became President, she had been in technical roles within the meat industry both in New Zealand and in the UK for 18 years and was Development Technologist (Meat Processing) for the Alliance Group Limited. More recently she was General Manager Business Development, for Celentis (an arm of AgResearch) and then Business Manager at AgResearch when Celentis was disestablished in 2004.

Her business acumen, and ability to see the big picture have always served her employers well.

Like many in the early days of the Food Technology degrees, Gerard’s studies were funded by a Study Award - his from Mauri Bros and Thompson, an Australian company that owned DYC Yeast and Vinegar whose factory was on Ponsonby Road, Auckland. Gerard did his practical work with Mauri during his degree and then completed a post-graduate diploma at Massey.

For two years in the 1990s, Margot was Commercial Manager at the Food Technology Research Centre at Massey and is remembered by Ray Winger, then Professor of Food Technology: “In that role she was pivotal in growing the business portfolio, focusing her strong management skills on the operational activities, was a strong mentor for all the staff under her control and managed the Centre to become a profitable, effective and commercially successful venture. This was the first time in its history that the Centre ran as a fullcost-recovery business which generated a significant profit every year she was involved. Margot has an excellent industry network and first class interpersonal skills. She has been involved in the food industry across all sectors and shown a strong affinity and understanding for the professional needs and ethical challenges facing those working in the industry.”

Margot was made a Fellow of NZIFST in 1993, and is a member of the Institute of Directors and currently serves on Boards of Directors for food companies.

Gerard Hall in 1996, when he was a Judge in the Carter Holt Harvey Food Awards.

Gerard remembers winning the Young Technologist Award:

Margot Buick first joined NZIFST in 1966, and remembers attending one of the early conferences: “There were only three women there, Mary Earle and Mary Lewin, Mary Humphries as she was then, and me. Not long after Margot joined NZIFST.

“Back in 1973, the year after my graduation, I won the NZIFST Young Technologist award. It seems a long time ago now. I was doing a postgraduate diploma in technology at Massey and Mary Earle suggested I enter the competition. So I took up the challenge. I was told that I was in the final and had to present a paper at the NZIFST conference. I remember being very nervous about that. The conference was at Massey in the big lecture hall in the old main building.

The actual paper discussed how gas liquid chromatography could be used to record flavour changes in lemon juice concentrate during storage.

Interestingly, my work on fruit juice back then set a direction for my whole career. I was involved with fruit juice and fruit products all through my career and still am, more than 40 years later.”

Gerard joined Mauri when he graduated and remained with them until 1984. Most of his time was spent running their drying operations in Auckland, which produced the flavour products that were marketed by Mauri Flavours,

Auckland. The break away came when Mauri was purchased by Wattie’s and renamed Food Tech Ingredients. Gerard decided to set up as a consultant and remembers his first project was a complete revamp of the Soda Stream operation.

He continued working as an independent consultant, starting his own company, Baker Hall Fruit Cordials in 1987. Between consulting and running Baker Hall he was very busy until selling that business in 2006 to Hansells, the company that did the contract bottling for him. Later, the brand was bought by Coca-Cola Amatil and is still very strong in our supermarket cordials aisle.

Gerard was very active in Careers promotion work for NZIFST in the 80s, see page 78, and became a Fellow of NZIFST in 1993.

Editor’s Note: The Young Technologists award was discontinued in 1978.

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Janis Swan

Norman Lodge

Janis joined NZIFST in 1969 after completing a Bachelor of Technology in Biotechnology at Massey. Being a bit of a renegade even in her early days, she had taken the engineering option of the degree. On graduating she was offered a Massey Scholarship and did her Masters under Professor Dick Earle.

Norman came to New Zealand in 1965, and worked for the next ten years as Senior Chemist in charge of chemistry at the MAF Auckland Dairy Laboratory. During this time he was awarded a scholarship to attend the University of Reading, completing an MSc in food science in 1972.

After three years in the food industry in the Bay of Plenty and one year lecturing to the meat diploma students at Massey, Janis headed overseas with a Sir Walter Mulholland Fellowship, to do a PhD in fermentation kinetics in the Chemical Engineering Department at the University of Waterloo, Canada. She completed her PhD in three years (she wasn’t looking forward to another Canadian winter!) and returned to New Zealand as a National Research PostDoc Fellow to work with the protein extraction group at Ruakura Research Centre.

Janis then joined the Meat Industry Research Institute of New Zealand (MIRINZ) and worked on by-product processing before moving on to processed meats. During her time at MIRINZ, she rose through the ranks to be section leader.

In a mid-life crisis, (her words) she decided to venture into academia and became the chairperson of the Department of Materials and Process Engineering at the University of Waikato in 1997. Since being there, Janis has become a full Professor, been instrumental on introducing the Bachelor of Engineering at Waikato and in overseeing the building of a large-scale laboratory for engineering research.

Janis is now associate dean of engineering, being the first woman in New Zealand to

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Janis Swan, high flying food engineer and selfconfessed renegade (in her early days).

hold this position. Her professional activities include: being on the NZIFST accreditation panel; presenting at NZIFST conferences and encouraging her research students to present; being a Fellow of IPENZ; the author/co-author of over 200 journal and conference papers; a member of the Ministerial Task Force for Crown Research Institutes. Through her efforts the five engineering programmes at Waikato have IPENZ accreditation. Her research activity includes food technology and large scale separations.

Janis was made a Fellow of NZIFST in 2006 and received the NZIFST J C Andrews Award in 2010.

In 1975 Norman transferred to DSIR (now Plant and Food Research) as a food technologist. He contributed significantly to the development of the overall research programme carrying out both individual and collaborative research in the areas of juice, pulp and beverage technology and the dehydration of fruits and fruit products. He became head of the section and oversaw a major upgrading of facilities from 1980. He continued working at DSIR until retiring in 2000. Many NZIFST members will remember Norman for his work on kiwifruit wine and his generosity with samples. He won one of two Inaugural Ministerial Awards for Outstanding Achievements in Technology for the kiwifruit wine work.

Like many with his level of expertise and energy, retirement hasn’t meant he’s slowed down and he is now Senior Academic Associate in the Food Science Department of the University of Auckland, lending his expertise to their Food Safety post graduate degree programme.

Norman became a Fellow of NZIFST in 1984.

Norman received the J C Andrews Award in 1988 (the youngest ever) and during his speech, reminded his audience what life was like in 1966 when he first arrived in New Zealand: Auckland boasted a single Chinese restaurant, and “six-o’clock-closing” was still in vogue. Generally New Zealanders were more interested in domestic happenings, George Wilder, the Lawson quintuplets, a new International airport at Mangere and NAC had changed its name to Air New Zealand. The New Zealand Australia Free Trade Agreement (NZAFTA) had just been signed. Milk was still served in schools and we had a captive market for our exports!

[How things have changed! Ed.]

Anny Dentener-Boswell Anny is one of New Zealand’s premier independent food processing consultants with long-term experience in food product and process development, including eight years as R&D/Product Development Manager in different Divisions of the New Zealand Dairy Group (now Fonterra). Whilst in these roles she worked on the development of around 50 different UHT/ aseptic products and fresh milk products, ice cream powders, yoghurts and desserts working in close collaboration with marketing and production teams, including a number that were successful at the Massey University Food Awards.

She has been a long term NZIFST member and supporter of Auckland branch meetings. Anny received NZIFST fellowship in 2003. She has been a professional member since 1984 and has been active on branch and division committees, contributed to workshops and conferences and also assisted on DIANZ committees. One of Anny’s specialist areas is food labelling and she has spoken at several NZIFST conferences.

She is a willing and highly regarded presenter for the Institute’s professional development programme. She is a member of the MPI Food and Beverage Advisory Committee, a regular judge at the Annual New Zealand Cheese Awards and has served on the Council of the Nutrition Foundation. Anny was made a fellow of NZIFST in 2003. 0

Anny Dentener-Boswell, pictured with Ray Winger (representing Massey University, primary sponsor of the Awards) with the trophy that she and the team from Fonterra won for Anchor Cooking Cream in 2008.

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CHAPTER 15

The 2000s

During the early years of the new millennium the Institute consolidated changes made during the busy 1990s.

Why do we join NZIFST? During Winna Harvey’s Presidency a number of changes were made to the way the Institute was operating in order to maintain its vigour in a changing marketplace. Following is part of a report written by Winna on a face-to-face meeting that addressed these issues.

On March 1st 2003 a meeting was held in Wellington, to consider the future of NZIFST. There were 17 present at the meeting, comprising Council, past-Presidents and invited guests. The reason for this meeting was one plaguing many professional bodies, that of a decline in ability to provide the necessary level of voluntary input.

The participants agreed that our mission and objectives are still valid, and while there is a considerable amount of enthusiasm and interest, there are many activities and services that are not delivered at the level we would expect for an organisation of our size and nature.

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To satisfy these objectives, the meeting considered that NZIFST needs to: •

Secure its income through subs, conferences etc.

•

Develop strategic alliances – e.g. with GMA, employers

•

Provide more communication – via the website and newsletters

•

Build relationships – e.g. with DIANZ, MIA, AIFST

•

Develop MNZIFST as a respected brand

•

Have a voice in food policy development

To help the participants visualise a new and invigorated NZIFST, two case studies were presented: the IPENZ model, and the GMA model. Both these organisations have full time, permanent manager/directors.

Should NZIFST have a permanent CEO? To ensure that we continue to meet the NZIFST goals, the meeting agreed that this could be enhanced and achieved through a CEO type position, probably at about 60% of full time.

Nine key outcomes/recommendations from the meeting: •

NZIFST should move to a CEO supported management structure

•

DIANZ members joining would have a “reducing rebate” structure on their subscriptions

•

Branch boundaries will need to be redrawn and Divisions restructured to better fit the demographics and interests of the merged Institute

•

Branch and division finances and management should be centralised with DIANZ/Dairy Division considered as a special case.

The reasons for becoming members of NZIFST (and for employers paying subscriptions) were identified as:

•

•

So that we can be seen, be informed and to network

•

A 2-weekly newsletter, linked to the website could provide other communication

•

To belong to a professional family and for peer recognition

•

•

To have audited and valued professional qualifications

Conference frequency and links with other events and organisations requires further discussion

•

The Institute website should continue to be funded to employ a person to provide and maintain material and resources.

THE 2000s

The Food New Zealand Journal must continue as the technical medium for information to members

Winna Harvey, Christchurch Branch member since 1974, awarded Fellow 1997, President 2001 - 2003.

•

Career support and teacher up skilling requires resource allocation and financial resources from both within and outside NZIFST.

The very representative group present at this meeting resulted in some extremely positive and valuable discussion and decisions for our Institute.

The Council sought endorsement from the Institute’s membership at the AGM in June (2003).

Many of these recommendations have become routine, and the above serves to remind us that all member organisations benefit from a regular review of their place in members’ worlds, and the environment in which they are operating.

Professional management for the Institute On taking up her new role, Rosemary was quoted as seeing the role as an exciting challenge in today’s (2000) social and financial climate.

“Volunteer organisations across all sectors of life are finding it increasingly difficult to fill positions on their committees and NZIFST is no different. Although the Institute is the recognised professional link uniting people in the food industry, if it is to meet its objectives, it must continually improve the efficiency and quality of contact with members, even though the valuable volunteer input is decreasing.”

Rosemary Hancock was appointed NZIFST Executive Manager in June 2000.

For the first few years, Rosemary operated parttime, out of her home office, at the same time working as a Professional Conference Organiser (PCO) for a number of other organisations. With the increasing workload, as less and less of the Institute’s activities were run by volunteers, her contract was changed to full time. Rosemary’s PCO knowledge and skills ensure that the annual NZIFST Conference is always professionally run.

In April 2008, following changes initiated by David Munro whilst President (2007 - 2009), the new NZIFST office was opened, at a ceremony attended by (left to right) Richard Archer, Head of Food Technology at Massey University, David Munro, Rosemary Hancock, and Dave Pooch, President 2009 - 2011.

The Institute created the role of Executive Manager in 1995, to ease the administrative burden on volunteer officers of the Institute.

THE 2000s

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DIANZ and NZIFST merger The Dairy Industry Association of New Zealand (DIANZ), merged with the NZIFST in 2003.

In June 2002, the two Presidents of NZIFST and DIANZ (Winna Harvey and Carol Cullen) and seven members of both organisations met in Palmerston North to discuss the possible merger.

Previous Presidents and fellows of NZIFST and DIANZ had been canvassed before the meeting to gain the ideas and opinions of as many as possible. The June meeting was in common agreement that proceedings should continue to progress this merger over the next few years. A NZIFST Dairy Division was established in March 2003 with considerable autonomy over its own matters but, as with other Divisions of NZIFST, accountability to the NZIFST Council. A DIANZ representative continues to serve on the NZIFST Executive and DIANZ still exists as a Trust that administers some residual funds.

DIANZ 93 years old Extracted from a report in FoodNZ, Feb/March 2001: DIANZ can trace its beginnings back more than 90 years.

It was in 1908 that the NZ Dairy Industry Managers’ Association was formed. The objective was to encourage communication among factory managers and to improve their working conditions.

The organisation split during the 1920s into a Factory Managers’ Union, with the task of improving payments and conditions for members, and the Dairy Industry Managers’

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Extracted from a report in FoodNZ, Feb/March 2001: In February 2001, Mike Matthews who was Patron of DIANZ, and CEO of Tatua Dairy Company, foreshadowed David Munro’s comment (see facing page) about the effect of the reorganisation of the New Zealand Dairy Industry which created Fonterra.

Association, which became their lobby group on other issues.

Acceptance into the association was restricted to those who held Manager’s Registration and this select group wielded considerable influence in the industry. This situation continued right through to the early 1980s when a legislative change to the Dairy Industry Act nullified the requirement for Manager Registration. The Act also negated Dairy Industry Union membership because the award agreement had been based around registered factory managers. The new Act also made the rules of the old association redundant so a new association was formed, The Dairy Industry Managers’ Association of New Zealand (DIMANZ).

In 1963, the Dairy Technology Society had been formed, which merged, in 1969 with the Dairy Science Association to become the Dairy Science section of the NZ Society of Dairy Science and Technology. An Engineering Section was established in 1984 but by 1987 the entire organisation became know as the Dairy Technology Society (DTS), with seven branches and two interest groups. This ultimately became DIANZ.

Carol Cullen was the President of DIANZ at the time of the merger and worked closely with Winna Harvey throughout the whole process.

The report concludes with a note that DIANZ member numbers had fallen, a by-product of inevitable distractions during the highly publicised reorganisation in the industry. This fall-off in numbers was a driver in the merger of DIANZ with NZIFST.

The bringing together of the resources and skills of New Zealand Dairy Group, Kiwi, NZ Dairy Board and NZ Dairy Research Institute [the formation of Fonterra. Ed] will indeed be a major event. How extraordinary to think, given the enormous energies that created an sustained the family of diverse, sometimes cohesive, sometimes divided, co-operative dairy companies in a partnership with the Dairy Board lasting 70 years, that it should all come down to just one enterprise. [Fonterra] Against this background, it is useful to reflect on the role that DIANZ (and its predecessor organisations) has played and what lessons the masters of our industry may choose to learn from DIANZ as they formulate our industry’s future. These organisations were effective means of bringing together like-minded, technically trained people from all over the country and provided a sense of common interest to those with careers in the dairy industry – and huge benefit to that industry.

It is sobering to note that attendance at our conference is now barely half that of just five years ago. It is inevitable that DIANZ will undergo change as the industry changes.

Mike Matthews, formerly CEO of Tatua Dairy Company and Patron of DIANZ.

David Munro was the first NZIFST President to come from the ranks of long-term DIANZ members. He recalls: “The DIANZ ‘merger’ actually preceded my time as President, but it was the reason I got to be President. Carol Cullen, as President of DIANZ, had led the process itself, but her ‘parting shot’ was to nominate me as Vice-President of NZIFST for the 2005 – 2007 period, whilst Sally Hasell was President.

I had been on the DIANZ committee for a number of years following my ‘retirement’ from Bay Milk/NZDG in 1999. The ‘marriage’ has been a reasonably happy one, but it was never the boost to a higher level that some of us envisioned, mainly because of the formation of Fonterra and the view that this replaced the functions previously undertaken by DIANZ.”

This photograph was taken in 1962 and shows (then) past and present Presidents of DIANZ, (back row, left to right) Brian Davies, John Wood, Don King, (seated) Reg Porter, Jim Henson, Arthur Yarral.

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A Treasurer remembers

Employer Group – getting closer to the food industry David Munro remembers, “One of our objectives during my time as President was to try and increase the level of support from industry and employers, both for our members and their professional development, and for the Institute as a whole. Both the Canadian and South African Institutes had some form of corporate membership, so we set up what we called the ‘Employers’ Group’. We attracted around 30 companies, got them to promise to support their staff to join NZIFST and participate

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THE 2000s

in our activities – particularly professional development, and put on a number of seminars for them and gave them a nice plaque to put on their wall. However, we never were able to demonstrate clear benefits for the employers, so the group was disbanded.” In 2015, NZIFST is investigating ways to reinvigorate the group, recognising that individual members need the support of their employers to actively participate in the Institute.

NZIFST President, David Munro third from left. pictured with, from left, Carole Inkster, Judy Barker FNZIFST, Sandra Daly, Carol Barnao FNZIFST and Phil Fawcet FNZIFST at NZFSA in Wellington.

Eric Wilson was treasurer from 2007-2010.

He remembers: I was treasurer from late 2007 until the end of my 3 year tenure in mid 2010. I also took on responsibility to kick start what had become a moribund professional development programme.

There were some initial challenges as a result of the financial crisis which was thought may lead to a loss in members and lower conference attendance but the NZIFST maintained and enhanced its relevance during this period with the result that planned budget deficits turned around to become surpluses, hence resulting in an easier life for the treasurer! However, most satisfaction was gained from working with Cathy McArdle to fire up the professional development programme. I believed that this could be a key member benefit and this was confirmed with survey feedback.

It is great to see that this has since developed in leaps and bounds to the current vibrant FIT programme.

40th Anniversary 2005 was the Institute’s 40th anniversary year, marked with a number of events including a cocktail function organised to launch the Institute’s 40th Anniversary commemorative booklet. The guest list included three original signatories to the Incorporation document, five past Presidents, as many Auckland- based fellows as could be rounded-up and a welcome representation from companies with a long association with the Institute.

The booklet was published to celebrate 40 years of the New Zealand Institute of Food Science and Technology, which seems inextricably linked to 40 years of teaching food technology at Massey University. It tells the story of those who had the foresight to start the Institute and contains a roll-call of its Presidents plus a round-up of life-stories of the earliest Food Technology graduates.

The Institute was grateful for the sponsorship of Cerebos Greggs, Sanitarium, Wattie’s, Hansells and Wrigleys in the publication of this document, which is illustrated with advertisements for their products dating back to the mid 1960s. (Thanks also to Grocers’ Review for access to its archives.)

The photographs published in FoodNZ showed many old friends and colleagues – talking. And how they did talk, the event was timed to last two hours but lasted much longer (at least until the staff at Langton’s at Tamaki Yacht Club moved them on). 0

Mary Lewin and Mary Earle (Dr Mary), both ‘in at the start’ of both the Institute, and the Food Technology Department at Massey University, Palmerston North.

Bert Macartney and Harry Lewin are both signatories on the 1964 NZIFST Incorporation document.

In 2005 NZIFST celebrated its 40th Anniversary, with a number of events and the publication of the 40th Anniversary booklet.

THE 2000s

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CHAPTER 16

2010 - 2015

The activities that spring to notice when reviewing 2010 - 2015 are Professional Development, promotion of food technology careers at secondary school level and the introduction of the NZIFST Excellence Awards.

Member Survey In 2010 Vice-President Cathy McArdle developed an online survey aimed at discovering what members receive and what they want from NZIFST. Preliminary results, (369 respondents) published in FoodNZ in April 2010 make interesting reading. Not unexpectedly, NZIFST members join primarily, for the information that NZIFST distributes, through its publications and via meetings and conferences. They also value the networking at branch meetings and conferences.

The data informed activities that were most prominent between 2010 - 2015.

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2010 - 2015

NZIFST Conference 2014

included Dave Lowry, Richard Burrow, Roy Biggs and Sally Hasell, who also acted as the liaison with MPI. In addition several industry members presented case studies from their own experiences in controlling Listeria in a diverse range of food processing situations.

The workshops on how to develop a Listeria Management Programme were restricted on the numbers attending to allow group activities.

This was the first conference back in Christchurch (always a successful venue) since the tragic 2011 earthquakes and the theme, Challenges into Opportunities was chosen to reflect the city’s renewal.

Writing for FoodNZ, Jonathan said: The Canterbury branch is proud to be hosting the annual NZIFST conference next year.

Christchurch has had a number of challenges over the past three years, and while these events have been incredibly difficult for all concerned, what has been truly heartening has been the spirit shown throughout. What we are now seeing is this spirit driving tremendous opportunities to build our city better than it was before.

This spirit has inspired the theme for next year’s conference - Challenges into Opportunities.

Jonathan Cox was Chair of the 2014 NZIFST Conference in Christchurch.

CHALLENGES INTO

OPPORTUNITIES CHRISTCHURCH

1-3 July 2014

I’d like to take this opportunity to thank my conference committee in advance for all their efforts. I look forward to seeing you all in the garden city in 2014!

Professional Development Over the first half of this decade, Cathy McArdle’s and Eric Wilson’s vision evolved from “thinking big” and organising two day events that offered in-depth material on the topic through to “Crash Courses” in 2011 - 2013 to the financially successful FIT (Food Industry Training) programme which was run in 2014. See Chapter 11 for more on the Professional Development Programme.

Each group would have representatives from different aspects of food safety e.g. operators, consultants, auditors, who then shared their different perspectives in the various exercises undertaken. This approach contributed to the success of the workshops according to participants.

Sally Hasell

Listeria Courses

Sally Hasell was President of NZIFST from 2005 to 2007. She was made a Fellow of NZIFST in 1992 and received the J C Andrews Award in 2000.

In 2013 Sally Hasell worked with NZIFST to facilitate a series of extremely successful Listeria workshops, sponsored by the Ministry for Primary Industries.

A very successful collaboration between the Food Safety Interest Group of NZIFST and MPI (previously MAF) saw a total of 950 attending either full day seminars on the MPI Listeria Guidance documents or half day workshops on how to develop a Listeria Management Programme.

The events were held around the country in 8 locations from Auckland to Invercargill from 2101 to 2014. Presenters from the Food Safety Group

2010 - 2015 105

NZIFST Food Industry EXCELLENCE Awards The NZIFST Food Industry Excellence Awards were inaugurated to recognise human excellence in leadership, innovation, eco-efficiency and service to the New Zealand food industry: to promote and foster these qualities and enhance the Institute’s involvement with industry. The awards programme ran from 2010 until 2014.

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2010 - 2015

NZIFST Fellow, Katy Bluett accepted the 2012 Innovation Award on behalf of The IceBar Co team led by Fiona Hyland, Tip Top/Fonterra.

The award citation reads: This particular project demonstrated the value of outlining the challenge very clearly, then explaining how the project was structured and how the inevitable issues that arise were dealt with. There was good evidence of effective market research and the value of using competent, professional help and intra-company teamwork and spirit. Katy Bluett is now national technology network manager - food at Callaghan Innovation and actively supports the NZIFST CREST NPD Challenge.

Pierre Van Heerdan received the JASOL Award for Excellence in Leadership in 2012. His citation reads: Following the February 11, Christchurch earthquake, Pierre van Heerdan of Sanitarium spent many weeks in that city, coordinating the receipt and distribution of pallets of food and other necessities in his role as Vice-Chairman of the Food and Grocery Council. He turned the Christchurch Sanitarium plant into a triage centre for fresh water and other support. When the Sanitarium factory had to be closed due to earthquake damage he oversaw the task of suspending the operation with sensitivity for his workers’ plight.

This award is for outstanding leadership in dealing with the many issues that confronted the wider food industry and the local community after the Christchurch earthquakes.

In 2014, The Eurofins NZ Laboratory Services Ltd Award for Excellence in Service went to Peter Bailey of Food Tech Solutions.

He was nominated by staff and customers for his total dedication to his clients and their driving needs. He combines a wealth of technical experience and expertise with a genuine desire to help people, above and beyond the call of duty.

107

NZIFST Council NZIFST Council is the Institute’s governing body, or board of directors. In December 2013, Food New Zealand carried a report on the latest Council meeting.

The weekend of 16th and 17th of November, (2013) saw a gathering of the NZIFST Council in Wellington. Their focus was the scheduled six monthly face-to-face meeting where Executive activities are reported, budgets reviewed and recommendations are confirmed (or rejected) by the wider group. This time, President, David Everett invited an additional small group of committed members to a meeting to review the Institute’s Strategic Plan on a second day. This is generally a task performed annually, with an occasional brainstorming meeting with a larger group to ensure that the strategic plan remains fresh, current and achievable.

Some General Business resolutions are of note.

Council agreed that a “History of NZIFST” book will be published to mark our 50th Anniversary in 2015. This will be made available at a subsidised price to all members. The book will tell the story of the Institute through its 50 years. The archives bequeathed by Ron Hooker will be a wealth of information for this. Peppermint Press will be preparing and managing the publication.

NZIFST Management Structure

2014. NZIFST now has a ‘product range’, thanks to the efforts of Sally Gallagher, who has resigned from the role of Course Manager.

Sally has worked with Anne Scott to develop a marketing plan and Council agreed that a person will be appointed to market the Courses for 2014.

As New Zealand businesses must fulfil the compliance requirements of Companies Office, so NZIFST fulfils similar compliance requirements for Incorporated Societies (www.societies. govt.nz/). Both require the appointment of a management team to run the “business”.

Governance is the Executive buzzword at present. Executive is agreed that those who serve the Institute, in elected or co-opted capacities, need to be fully aware of their legal obligations in doing so. Kevin Marshall made a seminar presentation to Council on Saturday 16th which was the first step in achieving this goal. 0

NZIFST’s management team is the Executive Committee, whose members are also members of Council, which, broadly speaking, is the Institute’s Board of Directors. Executive makes decisions about day-to-day running of the Institute, just as a CEO and the management team run a company.

As President, 2013-2015, David Everett set up a Governance Committee which reviewed the Institute’s governance structure and suggested changes to the constitution to ensure it is current and maintains its relevance to our Institute.

Council includes representatives from each Branch (two from Auckland) and the Executive Committee. Often, people running special projects for NZIFST, such as Jenny Dee, who runs the Careers programme, attend Council meetings and report on their projects. Council has two face-to-face meetings each year and at least one conference call meeting.

The Crash Course Series, now the FIT (Food Industry Training) Courses, will continue into

Those who serve the Institute, in elected or co-opted capacities, need to be fully aware of their legal obligations in doing so.

108

2010 - 2015

Members of NZIFST council 2013/14: left to right, back: John Birch, Otago, Sandra Chambers, Hawke’s Bay/ Poverty Bay, Joanne Gibson, Auckland, Ann Hayman, Central, Margot Buick, Hon Treasurer, Colin Pitt, Waikato, Kristy Giles, Nelson, Jonathan Cox, Christchurch and 2014 Conference Chair, Don Otter, Dairy Division Chair, Dave Rout, elected Executive member.

Front: David Illingworth, elected Executive member, Rosemary Hancock, Executive Manager, Anne Scott, VicePresident, David Everett, President, Dave Pooch, Auckland.

2010 - 2015

109

What does the future hold?

So looking forward, what can we see for food technology and the NZIFST over the next 50 years?

Already five big tides are clear: 1.

Existing trends will continue. Global companies will be run from outside New Zealand, large companies will outsource innovation, food styles will internationalise and the newly rich will seek exotic wholefoods on weekends and convenience between.

2. At the same time, food security concerns will continue to grow, as populations increase and become even more urbanised. Water and arable land will get scarcer, energy and phosphate may get more expensive. Climate change will challenge crops and animals, as may the rise of global irregular warfare.

Countries and multinationals will push upstream and secure agricultural land.

3. Nutrition security worries will also rise with malnutrition amongst both the caloriestarved and calorie-replete. New non-caloric food ingredients will appear that simulate starch, enhance satiety or merely fill volume, while protein sources will diversify to address nutritional deficiencies.

4. Retail and distribution will be a theatre of war between hypermarket chains, convenience chains and transnational internet collectives. Customs departments will retreat from assessing duty on consumer lots which become duty free. International

110

WHAT DOES THE FUTURE HOLD?

delivery by air to the wealthy will grow faster and by ship slower, both driving market regionalisation.

5. Asia will get nearer. More Asians will live here, more New Zealand enterprise will be Asian-controlled and more of our exports will be tailored to Asian needs and tastes.

New Zealand is magnificently placed for these new opportunities and challenges. Our land is a North-South line of mountains that comb rain from the Roaring 40s. We are quarantined, 2000 km from our nearest neighbour, and sit in the Goldilocks temperature zone for agriculture. We have huge areas of clean sea and a long empty coastline. Our food raw materials are based on animal protein, fruit and vegetables – readymade packages of macro and micronutrient.

We are blessed with great schools for food technologists, respected food research institutes and strong traditions in food manufacture.

New Zealand’s two food industries (export and domestic, each about $30b in value but 5-fold different in tonnage) must exploit these trends.

We must grow export margins, but how? Already secondary processing industries are developing.

Pet food is strong and has few limits. Infant formula is growing, although exposed to official pen-strokes. I see a cured sheep and goat meats industry exploiting our excellent steep country red meats. But it will be run as a new world industry. Affineurs are setting up, taking cheese

made by others and maturing it for discerning clients. Quality will remain our byword.

While the export industry earns the nation’s keep, our domestic industry keeps us healthy and entertained.

Our 2015 diet is still pretty boring next to the rest of the world. But things are changing – we are discovering flavour, through local hop varieties, meat stocks and dairy-derived flavourings, amongst others. Over this next 50 years I hope to see greater coupling of tourism with branded New Zealand foods – foods that tourists can enjoy for years back at home. And I expect to see large central-station preparedmeal factories serving exciting, nutritious, personalised food for institutions.

These domestic and export industries will support each other. We could grow a huge food service sector specifically to feed the global institutional prepared meals industry servicing aging boomers and gen-X’ers. We have the raw materials and some of the skills for a great savoury-flavours industry. We have areas with land and climate similar to tea-growing areas of the world. We have stainless steel fabricators and our own robotics industry – we already have successful technology exporters in AgriTech and in building meat and lactose plants and in packing machinery.

The next generations of food technologists have

a real challenge ahead, marrying healthy with profitable. They must thrive in an informationrich world where judgement trumps knowledge.

Big companies will reduce product innovation and rely on the informal innovation ecosystem to find the new ideas for them to exploit. It will be a shifting world of uncertain employment.

The natural, whole-foods drive will mean minimally processed raw materials and more variability. The food technologist of the future will be less specialised, more of an integrator and networker, and very business-aware. This world will be more fluid with many food technologists having no single employer, working more like actors, aggregating for a time round projects or collectives, then moving onto the next ‘company’ for a new project.

The really big opportunity for New Zealand over the next decade is direct sales to Asia.

The systems are very nearly there for a Chinese mother to order a basket of fresh and processed New Zealand foods on-line, for the order to be consolidated here and flown to her within 24 hours. That really drives us toward consumer business, to understanding customers everywhere, toward brand New Zealand. That will be a fascinating environment to work in!

NZIFST must change with its members, to be broader and cater more to business aspects of food. As companies grow ever larger, and no longer see the benefit of paying their staff

memberships, more members must pay their own subs and so need to see direct benefits. At the same time, fewer will be able to depend on their employers for on-going training in things new.

As the working world becomes more on-line and virtual, the warmth and hubbub and funny smells of a human meeting will remain invaluable.

But the really big unknown, since food technology is such a creative discipline, is whether Ray Kurzweil’s “singularity” comes to pass. Kurzweil predicts (simplistically put) that artificial intelligence will surpass mankind’s creativity, releasing us from the exponential track of technology growth over the past 100,000 years on to something far more spectacular.

Richard Archer 4 May 2015

Richard Archer, FNZIFST, recipient of the J C Andrews Award in 2014 is well placed to have an informed vision of the future of our food industry.

WHAT DOES THE FUTURE HOLD?

111

Five past Presidents photographed at the 40th Anniversary Cocktail Party in 2005; (left to right) Hugh Ivory, Torben Sorensen, Tanya Reid (née Beggs), Harry Lewin and Laurie Melton. Tanya is wearing the ‘old’ President’s chain, with the original logo of the Institute on the medallion.

112

Appendices STRUCTURE 1 AWARDS 11 OFFICERS 111

APPENDICES

113

Appendix I Structure of NZIFST

The Institute is a non-profit making incorporated society, run mainly on a voluntary basis.

President

Auckland delegates x 2

Vice-President

Waikato Delegate

Honorary Treasurer

Nelson Delegate

Immediate Past-President

Hawke’s Bay Poverty Bay Delegate

Dairy Division Chairman

Central Delegate

Executive Manager (ex-officio)

Canterbury Delegate

The Institute is governed by the Council which comprises the Executive Committee and Council representatives from the branches and divisions.

Elected members x 2

Otago/Southland Delegate

Council may also co-opt further members as deemed necessary.

The Council & Executive Committee work to a Strategic Plan which is updated annually.

The President is elected annually, and is supported by the Vice-President and Honorary Treasurer who are also elected annually.

The Institute is managed by the Executive Committee which consists of the above three people plus the Past-President, if available, Chairman of the Dairy Division and two Elected Members. Executive may co-opt other members as deemed necessary. The Institute has a contracted Executive Manager who manages the day-to-day matters of the Institute.

114

which are available on the Institute website, www.nzifst.org.nz.

NZIFST Council

APPENDIX I

Branches, Divisions and Special Interest Groups The Institute is divided into Branches (by geographical region), Divisions and Special Interest Groups (SIG), each administered by voluntary officers. Division members have an interest in a specific sector of the food industry while Special Interest Groups cater for members with an interest in a particular area of food science or technology. Divisions and SIGs are organised on a national basis and may convene specialist technical sessions at the annual conference of the Institute, or organise technical workshops, seminars or courses at other times, on subjects of particular interest to their members.

Affiliations

The NZIFST also has members appointed to national positions responsible for Ethics and Advocacy, Privacy, Careers and Education, liaison and representation with IUFoST (the International Union of Food Science & Technology) and management and editorial policy for Food New Zealand magazine.

The Institute is currently affiliated to the following organizations:

The Executive Committee and the Council meet regularly either by teleconference link or face-toface. One meeting is held in conjunction with the annual conference each year.

Food New Zealand is the Institute’s official journal, and is endorsed by the Meat Industry Association of New Zealand. Its predecessor was The Food Technologist.

The Institute is governed by its Rules and Constitution, and adheres to a Code of Ethics

For over 40 years the Institute’s journals have provided a common forum for members

•

Royal Society of New Zealand (RSNZ)

•

International Union of Food Science and Technology (IUFoST)

The Institute’s Journal

throughout New Zealand and overseas. With four to six publications per year (depending on publication, funding etc) the journals have offered news and features on research and science from around New Zealand and the world, including a Peer Reviewed paper from 1990 to 2010. There is coverage about the manufacture of food, technology, packaging, processing, food safety and training issues and a section dedicated to branch and division news.

Food New Zealand is published by Peppermint Press Ltd in Auckland.

Annual Conference Held in June/July every year at major convention centres, the Institute’s Annual Conference is a focal point for the food industry. Top local and international speakers present papers and workshops on key issues related to food science and technology. Members’ successes and achievements are celebrated at our prestigious awards dinner. The conference is well supported by trade displays and sponsorships.

Appendix II Rolls of Honour The J C Andrews Award recognises Institute members who have made a substantial contribution to science and technology and leadership in the food industry.

J.C. Andrews Award

1991

Mr Hugh G. Ivory

1967

Dr Garth M. Wallace

1992

Mr Richard (Dick) J. Hubbard

1968

Mr Peter A. McConnon

1993

Mr Graeme R. Leith

1969

Mr A. (Bert) E. Macartney

1994

Dr Peter Meredith

NZIFST Distinguished Service Award Winners

Exemplary Services Award Winners

2009

Mr Hugh Little

2010

Dr Ken J. Kirkpatrick

The NZIFST Exemplary Services Award, initiated in 1993, is to recognise a member who has given exceptional service to the Institute.

Mr Max F. Parkin Mr Andrew Ferrier

1993

Ms Frances A. Bostock

1994

Mr Peter K. Hawkins

1995

Mr Graeme Summers

1998

Mr Paul A. Harrison

2002

Mrs Allison L. Oosterman

2008

Mrs Marion V. Cumming

2010

Mr Ronald O. Hooker

1970

Mr Stan G. Brooker

1995

Prof. Ken J. Kirkpatrick

2011

1971

Mr A.G. Robinson

1996

Prof. Laurence (Laurie) D. Melton

2012

Dr Kevin R. Marshall

1972

Mr C. Malcolm Driver

1997

Mr Arthur D. Wilson

2013

(none awarded)

1973

Mr Sam L. Oldfield

1998

Dr Hester R. Cooper

2014

Mr John Wood

1974

Mr George Strachan

1999

(none awarded)

1975

Mr Ralph H. McCraw

2000

Dr Sally K. Hasell

1976

Prof. Richard (Dick) L. Earle

2001

Mr Geoff Tempest

1977

Mr Peter L. Chappell

2002

Dr Laurence Eyres

1978

Mr A. Harry Lewin

2003

Dr Barry Richardson

1979

Dr Mary D. Earle

2004

(none awarded)

1980

Mr Nick E. Jarman

2005

Mr Gerry Townsend

1981

Mr R. (Bob) W. Cawley

2006

Dr Kevin R. Marshall

1982

Dr C. Lester Davey

2007

Prof. Ray J. Winger

1983

Mr Max Grainer

2008

Dr Mike E. Matthews

1984

Dr Peter S. Robertson

2009

Dr Andrew C. Cleland

This award has been established to honour and recognise the outstanding contribution given by Ron Hooker to the NZIFST since its formation in 1965. To recognise significant past or current service or contribution to the NZIFST, developing the affairs of the Institute, its Branches or Divisions. This award replaced the Exemplary Services Award.

1985

Mr Naylor Collie

2010

Prof. Janis E. Swan

2015

1986

Prof. J. Kelvin Scott

2011

Dr Harjinder Singh

1987

Mrs Mary A. Lewin

2012

Dr Gordon L. Robertson

1988

Mr Norman Lodge

2013

Mr Torben Sorensen

1989

Prof. E. (Ted) L. Richards

2014

Dr Richard H. Archer

1990

Mr Jim S. Fraser

Ron Hooker Award

Sandra Chambers

APPENDIX I I

115

Fellows NZIFST Fellows have made a substantial contribution to the profession of food science and technology, through outstanding service in at least one of the following areas: •

research and development leading to creation of new knowledge,

•

technology transfer and education,

•

development of the food industry including promotion of its ethical standards and public image,

•

1977

development of the affairs of the Institute, its Branches or Divisions.

1967

Prof. J. Kelvin Scott

1968

Mr T. A. Thomson Dr Garth M. Wallace

1969 1970

1971

116

1976

Mr R (Bob) W. Cawley Mr Peter L. Chappell Mr A (Bert) E. Macartney Mr Peter A. McConnon

1973

Dr Mary D. Earle

1975

Mr H. Don Baker Mr Lewis C. Baker Prof. Richard L. Earle Mr Max Grainer Mr Ralph H. McCraw Mr Sam L. Oldfield Prof. E (Ted) L. Richards Mr George Strachan

APPENDIX I I

Mr Jim S. Fraser Dr Edwin Hove Mr Nick E. Jarman Mrs Mary A. Lewin (nee Humphries)

1978

Mr Ron O. Hooker

1979

Dr John L. Sumner

1980

Dr C. Lester Davey Mr Hugh G. Ivory Mr Leith L. Thompson

1981

Mr Peyer W. Jarvis

1982

Mr Arthur D. Wilson

1983

Dr Gordon L. Robertson

1984

Mr R. (Dick) J. Hubbard Mr Graeme B. Latimer Mr Norman Lodge

Mr Stan G. Brooker Dr John McDougall Mr C. Malcolm Driver Mr A. Harry Lewin Mr G.M. Tunnicliffe

Mr John W. Dryden Mr Don W. King Mr Alistair McKissock Dr Peter M. Nottingham Mr Max B. Rands Dr Peter S. Robertson Mr Arthur E. Yarrall

1985

Dr Ken J. Kirkpatrick

1986

Dr Laurence Eyres Mr Graeme R. Leith

1987

Mr Richard S. Boraman Dr Hester R. Cooper Mr Jim L. Gordon Dr Laurence D. Melton

1988

1989

Mr Robin M. Fenwick Dr David Forss Mr Peter J. Smith Mr Gary J. Stichbury Mr Jerry J. Wellington Mr Arthur S. Ballantyne Dr Richard Beyer Dr Peter Meredith Mrs Pamela R. Williams

1990

Mr Graeme M. Keeley

1991

Dr Allan M. Anderson Dr John D. Brooks Mr Dean T. J. Stockwell Mrs Elizabeth M. Timms

1992

Dr Sally K. Hasell Mrs Judith Newell Dr Anne D. Perera Dr Conrad O. Perera Mr Torben Sorensen

1993

Mrs Margot I. Buick Mrs Marion V. Cumming Mr Gerard P. Hall Mr R.G. Thornton

1994

Prof. David H. Buisson Dr Sheelagh A. Hewitt Prof. Peter A. Munro Mr Gerry W. Townsend Prof. Ray J. Winger

1995

Prof. Andrew C. Cleland Mrs Fiona J. Nyhof Mr Dennis J. Thomas

1996

Mrs Ingrid Chettleburgh Miss Jeannette Samundsen

1997

Mrs Winna J. Harvey Mr Chris R. Newey

1998

Dr Grant A. MacDonald Mr Howard S. Moore Mrs Tanya Reid (née Beggs)

1999

Mr Geoff R. Tempest

2000

Dr Geoffrey P. Savage

2001

Prof. Jean-Pierre Dufour Mr David B. Rout

2002

Mr Michael L. Turner

2003

Mrs Anny Dentener Mr Paul A. Harrison Mr Peter K. Hawkins Mrs Kay McMath Mr Geoff A. Webster

2004

Ms Jenny S. Dee Mr Eric L. Wilson Mr David S. Munro

2005

2006

Dr Richard H. Archer Mr Michael J. Barker Mr Rod J. Bennett Dr Chris G. Bloore Mr Lynton A. Bridger Dr P. A. Euan Cant Mrs Carol A. Cullen Mr Phil R. Fawcett Mr Robert Franks Dr Howard A. Heap Mr Peter G. Hobman Mr Selwyn Jebson Dr Kevin R. Marshall Dr Mike E. Matthews Dr Owen J. McCarthy Mr Max F. Parkin Dr Barry Richardson Mr Ron W. Russell Mr C. Ramsey Southward Dr Mike W. Taylor Dr Norm A. Thomson Mr Charlie Towler Mr Peter W. Wood Dr Dave J. Woodhams Mrs Carol A. Barnao Mr Bryce R. Bartley Mr Tom R. Bruynel Mr Alan Bulmer Mr Brian C. Gadsby Mr Paul A. Hofland Mr Craig G. Honore Dr Miang H. Lim Prof Harjinder Singh Prof Janis E.Swan Mrs Helen M.Tervit Mr Paul S. Tocker Mr Andy Williams

2007

Dr L. Andrew Hudson Mrs Carol J. Pound Mr David R. Salthouse Dr Marie Wong Mr Julian K. Yee

2008

Dr Rob D. Archibald Mrs Judith E. Barker Dr Philip J. Bremer Prof Donald J. Cleland Dr David W. Everett Mr David L. Pooch Mrs Barbara M. Thomson Mr John W. van den Beuken Mr Neil W. Walker

2013

Mr Alan J. Baldwin Dr Edward (John) Birch Mr Ross J. Davies (Posthumously) Mr David Illingworth Mr Keith J. Johnston Dr Margot A. Skinner 2014

Dr Michael J. Boland Mrs Sarina A. Carson Mr Peter J. Cressey Dr Paul A. Kilmartin Mr David H. Platts Dr Dongxiao Sun-Waterhouse

Honorary Fellow Any Member of the Institute may be elected as an Honorary Fellow who, in the opinion of Council has: •

attained a position of eminence in food science and technology,

•

made an extraordinary contribution to the disciplines of food science and technology,

•

rendered services of an exceptional nature to the Institute, or

•

merits election on any other appropriate basis

2009

Dr Lynnette R. Ferguson Ms Sandra J. Murray Mr Kevin R. Palfreyman Mrs Lesley M. Steeples

2010

Dr John E. Bronlund Mr Graham C. Fletcher Mr S. R. (Spring) Humphreys Ms Toni L. Hunt Dr Owen A. Young

1969 1972 1975 1978 1979 1979 1979 1985 1992 1994 2005

Dr F. Brian Shorland Mr Jack F. Kefford Mr Stan G. Brooker Dr Joe H. Hulse Mr Florian C. Majorack Dr Magnus A. Pyke Dr Garth M. Wallace Mr A. Harry Lewin Mr Ronald O. Hooker Prof. Mary D. Earle Mr Doug McGilvary

2011

Mr Roy Biggs Dr Hong Chen Dr S. H. (Steve) Flint Mr George A. Miller

Guest Fellows Council may invite eminent food scientists and food technologists to accept a Guest Fellowship of the Institute. A Guest Fellowship is honorary.

2012

Mrs Ann M. Hayman Mr David P. Lowry Dr Kenneth R. Morison Dr Siew Young Quek Mr Thomas R. Robertson Mrs Anne M. Scott Mr Rolf van Essen Mr Rodney J. Wong Dr Young Mee Yoon

1983 1985 1985

Dr Joe. M. Regenstein Dr Keith T. H. Farrer Dr Richard Hall

APPENDIX I I

117

Appendix III Officers The year of service, unless otherwise stated, starts from the Annual General Meeting held in May.

Year

President

1964 (Aug)

Secretary/ Treasurer

Year

President

Vice-President

Secretary

Treasurer

Prof. J.K. Scott (Convenor)

Mr G.M. Wallace

1974

Mr A.H. Lewin

Mr G.L. Robertson

Mrs C.M. Pendleton

Mr D.L. Pooch

1965

Prof. J.K. Scott

Mr G.M. Wallace

Mrs A. Goldman (Aug)

Miss J.P. Knightbridge

1966

Prof. J.K. Scott

Mr G.M. Wallace

1975

Mr G.L. Robertson

Mr N.E. Jarman

Mrs A. Goldman

Miss J.P. Knightbridge

1967

Mr R.W. Cawley

Dr G.M. Wallace

Dr J. McDougall

1976 (Apr)

Mr G.L. Robertson

Mr N.E. Jarman

Mrs A. Goldman

Dr S.H. Richert

1968

Mr R.W. Cawley

Dr G.M. Wallace

Dr J. McDougall

1969

Dr G.M. Wallace

Mr S.G. Brooker

Dr J. McDougall

1970

118

Dr G.M. Wallace

Vice-President

Mr S.G. Brooker

President

Vice-President

Secretary/Treasurer

1977

Mr H.G. Ivory

Dr J.L. Sumner

Mr G.J. Stichbury

1978

Mr H.G. Ivory

Dr J.L. Sumner

Mr G.J. Stichbury

Mr S.L. Oldfield

1971

Mr S.G. Brooker

Mr P. A. McConnon

Mr S.L. Oldfield

1972

Mr S.G. Brooker

Mr P. A. McConnon

Mr S.L. Oldfield

1973

Mr A.H. Lewin

Mr G.L. Robertson

Mrs C.M. Pendleton

APPENDIX I I I

Year

Year

President

Vice-President

Secretary

Treasurer

Year

President

Vice-President

Secretary

Treasurer

1979

Mr R.J. Hubbard

Mr G.R. Leith

Mr T. Atkinson

Mr J.L. Gordon

1997 (July)

Prof A.C. Cleland

Prof D. Buisson

Mrs A. Oosterman

Dr D. Bourn

1980 (Jun)

Mr R.J. Hubbard

Mr G.R. Leith

Mr T. Atkinson

Mr J.L. Gordon

1998 (July)

Prof D. Buisson

Mr J. Wellington

Ms L. Steeples

Dr D. Bourn

1981

Mr G.R. Leith

Mr T. Sorensen

Mr M.J. Kerridge

Mrs E.M. Timms

1999

Mrs J. Newell

Mr J. Wellington

Ms L. Steeples

Dr D. Bourn

1982

Mr G.R. Leith

Mr T. Sorensen

Mr M.J. Kerridge

Mrs E.M. Timms

2000 (Oct)

Mrs J. Newell

Ms W. Harvey

Ms J. Watson

Ms J. Samundsen

1983

Mr T. Sorensen

Mr G.J. Stichbury

Miss A. Galloway

Mr E. Franken

2001 (Aug)

Mrs W. Harvey

Prof J-P. Dufour

Ms J. Watson

Ms J. Samundsen

1984

Mr T. Sorensen

Mr G.J. Stichbury

Miss A. Galloway

Mr E. Franken

2002 (Oct)

Mrs W. Harvey

Prof J-P. Dufour

Ms J. Watson

Ms J. Samundsen

1985

Mr G.J. Stichbury

Mrs S.H. Suckling

Mr C.R. Newey

Mrs E.M. McMaster

2003 (Jun)

Prof J-P. Dufour

Dr S. Hasell

Mrs M. Cumming

1986

Mr G.J. Stichbury

Mrs S.H. Suckling

Mr C.H. Coleby

Mrs E.M. McMaster

2004 (Jun)

Prof J-P. Dufour

Dr S. Hasell

Mrs M. Cumming

1987

Dr L.D. Melton

Dr L. Eyres

Mrs S. Jenkinson

Miss K. Gallagher

2005 (Jun)

Dr S. Hasell

Mr D. Munro

Mrs M. Cumming

1988

Dr L.D. Melton

Dr L. Eyres

Mrs S. Jenkinson

Miss D. Bourn

2006 (Jun)

Dr S. Hasell

Mr D. Munro

Mrs M. Cumming

1989 (Feb)

Dr L. Eyres

Miss B.D.H. Haggitt

Ms I.S. Chettleburgh

Dr J.M. Ryder

2007 (Jun)

Mr D. Munro

Mr D. Pooch

Mr E. Wilson

1990

Mrs B.D.H. Moss

Mr A. Bulmer

Ms I.S. Chettleburgh

Dr J.M. Ryder

2008 (Jun)

Mr D. Munro

Mr D. Pooch

Mr E. Wilson

2009 (Jun)

Mr D. Pooch

Ms C. McArdle

Mr E .Wilson

2010 (Jun)

Mr D. Pooch

Ms C. McArdle

Mr D. Illingworth

2011 (Jun)

Ms C. McArdle

Dr D. Everett

Mr D. Illingworth

2012 (Jun)

Ms C. McArdle

Dr D. Everett

Mr D. Illingworth

2013 (Jun)

Dr D. Everett

Mrs A. Scott

Mrs M. Buick

2014 (Jun)

Dr D. Everett

Mrs A. Scott

Mrs M. Buick

1991

Mrs B.D.H. Moss

Mr D.J. Thomas

Ms I.S. Chettleburgh

Dr J.M. Ryder

1992

Mr D.J. Thomas

Mrs M.I. Buick

Ms J.E. Barker

Ms E.A. Boyte

1993

Mr D.J. Thomas

Mrs M.I. Buick

Ms J.E. Barker

Ms E.A. Boyte

1994

Mrs M.I. Buick

Miss T. Beggs

Mrs F.A. Bostock

Mrs M.A. McDonald

1995

Miss T. Beggs

Prof. A.C. Cleland

Mrs F.A. Bostock

Mrs M.A. McDonald

1996 (July)

Prof A.C. Cleland

Prof D. Buisson

Mrs A. Oosterman

Mrs M.A. McDonald

APPENDIX I I I

119

Glossary Index and

120

Glossary AFS

Advancing Food Safety

MAF

Ministry of Agriculture and Fisheries

AIFST

Australian Institute of Food Science and Technology

MIA

Meat Industry Association

ANZFA

Australia New Zealand Food Authority

MIRINZ

Meat Industry Research Institute of New Zealand

CCP

Critical Control Points

MNZIFST

Professional Member NZIFST

CREST

CREative Science and Technology

MPI

Ministry for Primary Industries

DIANZ

Dairy Institute Association of New Zealand

MSI

Ministry for Science and Innovation

DIMANZ

Dairy Industry Managers Aassociation New Zealand

NPD

New Product Development

DRI

Dairy Research Institute

NZDG

New Zealand Dairy Group

DSIR

Department of Scientific and Industrial Research

NZDRI

New Zealand Dairy Research Institute

DTS

Dairy Technology Society

NZFSA

New Zealand Food Safety Authority

FIT

Food Industry Training

NZAFTA

New Zealand Australia Free Trade Agreement

FNZ

Food New Zealand

NZIC

New Zealand Institute of Chemistry

FNZIFST

Fellow of the New Zealand Institute of Food Science and Technology

NZIFST

New Zealand Institute of Food Science and Technology

FRC

Food Research Centre

NZOQA

New Zealand Organisation of Quality Assurance

FSANZ

Food Safety Authority Australia and New Zealand

PCO

Professional Conference Organiser

GMA

Grocery Manufacturing Association

PD

Professional Development

GMP

Good Manufacturing Practice

SIG

Special Interest Group

HACCP

Hazard Analysis and Critical Control Points

SOP

Standard Operating Procedure

IPENZ

Institute of Professional Engineers of New Zealand

TFT

The Food Technologist

IUoFST

International Union of Food Science and Technology

GLOSSARY

121

Index of names

122

Andrews, John Clark, 12, 90

Brain, Sally, 78

Anderson, Alan,48

Bridger, Lynton A, 93

Anstice, David, 42, 84, 85

Briggs, Joel, 63

Archer, Richard, 44, 91, 93, 99, 111

Brooker, Stan, 13, 18, 19, 27, 28, 38, 70

Atkinson, Terry,38

Brown, Leslie, 63

Bailey, Peter,107

Brown, Crawford, 71

Ball, Greg, 30

Bryant, David, 63

Baresic, Hari, 44

Buckle, Ken, 86

Barker, Judy, 77, 102

Buick, Margot, 73, 82, 88, 95, 109

Barker, Michael, 93

Buisson, David, 36, 37, 65, 72

Barnao, Carol, 102

Bulmer, Alan, 40, 78, 86

Bayliss, David, 47, 63

Buntins, Stan, 63

Bennett, Rod, 93

Burns, Don, 60

Beyer, Richard, 46

Burrow, Richard, 105

Biggs, John, 46

Cameron, Gordon, 19

Biggs, Roy, 47, 105

Cameron, Bruce, 40, 60

Birch, John, 109

Cant, Euan, 93

Bleaken, Clive, 45

Carrick, Lance, 7, 70

Bloore, Chris, 93

Casey, Ron, 44

Bluett, Katy, 106

Cawley, Robert (Bob), 7, 12, 43

Bolger, Jim (PM), 76

Chambers, Sandra, 45, 109

Boraman, Dick, 46

Chappell, Peter, 30, 69

Bostock, Frances, 14, 40, 47, 63, 64, 73, 78, 88, 89, 94

Chettleburg, Ingrid, 40, 77, 78

INDEX

Chiang, Vic, 42

Dykes, Stuart, 45

Chittapom, Patchree, 34

Earle, Mary, 9,10, 12, 18, 20, 29, 34, 35, 44, 47, 48, 62, 64, 67, 77, 82, 84, 88, 95, 103

Clarke, Juliet, 42

Earle, Richard (Dick), 7, 9, 18, 35, 66, 67, 78, 96

Cleland, Andrew, 72, 88, 89

Edwardson, Bill, 34

Clements, Frances, 77

El Shall, Esraa, 42

Clifton, Ron, 47, 63

Eustace, Ian, 73

Coker, Frederick, 7

Everett, David, 16, 46, 108, 109

Coleby, Craig, 59

Ewing, Brian, 7

Cooper, Hester, 13, 48, 62

Ewing, Merv, 69

Coraghan, Errol, 69

Eyres, Laurence, 27, 37, 39, 77, 86

Cotton, Robin, 94

Fawcett, Phil R, 93, 102

Cox, Jonathon, 17, 105, 109

Fisher, Kaye, 71

Crimp, Louise, 40

Franco, Gail, 63

Cullen, Carol, 93, 100, 101

Franken, Ed, 38

Cumming, Marion, 40, 47, 62, 63, 91

Franks, Robert, 93

Daly, Sandra, 102

Fraser, Jim, 22, 76, 77, 86

Davies, Brian, 101

Gallagher, Sally, 84, 85, 108

Dee, Jenny, 16, 45, 74, 79, 108

Gavigan, Eddie, 40, 73

Dentener-Boswell, Anny, 97

Gibson, Joanne, 42, 109

Doubleday, Dan, 46

Gilberg, Ynglar, 7

Driver, Malcolm, 18

Giles, Kristy, 17, 43, 109

Drummond, Lynley, 44

Gill, Frank (Gov minister), 30

Dufour, Jean-Pierre, 74, 93

Goldman, Anne, 48

INDEX

123

124

Gordon, Jim, 19, 38, 69, 77

Hopgood, Shane,47

Graham, Rosemary, 60

Hubbard, Dick, 5, 10, 19, 28, 29, 38, 42, 48, 63, 76, 77, 79

Grainer, Max, 30, 31, 45

Hughes, David, 45

Gray, Jennifer, 40

Hyland, Fiona, 106

Gray, Richard, 45

Illingworth, David, 109

Gray, Stuart, 46

Inkster, Carol, 102

Hall, Gerard, 78, 94, 95

Innes, Sarah, 69

Hancock, Rosemary, 66, 68, 85, 99, 109

Inwood, Dick, 20

Harris, Cherie, 40

Ivory, Hugh, 28, 59, 112

Harrison, Paul, 78, 94

Jarman, Nick, 28, 30

Harvey, Winna, 43, 98, 100

Jarvis, Peter, 19, 38

Hasell, Sally, 44, 45, 47, 101, 105

Jebson, Selwyn, 93

Hawkins, Peter, 56, 60

Kerridge, Mike, 58, 71

Hawthorn, John, 70

King, Trevor, 70

Hayman, Hildegard, 45

King, Don, 101

Hayman, Ann, 109

Kirkpatrick, Ken,90

Henson, Jim, 101

Kurzweil, Ray, 111

Hewitt, Peter, 47, 63

Lange, David (PM), 51

Hobman, Peter, 69, 93

Leith, Graham, 13, 40, 41, 46, 51, 52, 58, 62, 71, 87

Hodd, Melissa, 94

Lewin, Arthur (Harry), 7, 19, 22, 28, 29, 38, 46, 60, 76,77, 103, 112

Hogarth (née Bayley) ,Cushla, 43

Lewin (née Humphries), Mary, 14, 62, 95, 103

Hogg, Margaret, 46, 71

Linton, Richard, 47

Hogg-Stec, Margaret, 62

Lodge, Norman, 82, 83, 96

Hooker, Ronald, 7, 16, 25, 36, 43, 54, 59, 63, 88, 108

Logan, Sally, 79

INDEX

Lowry, Diane, 46

Moltzer, Chris, 40

Lowry, Dave, 47, 105

Moore, Mike (Gov minister), 51

MacDonald, Grant, 43

Moore, Howard, 93

MacDonald, Marie, 88

Morris, Harley (H.A.L), 7, 20

Maddox, Rob, 65, 66

Moss, Belinda (née Haggit), 63, 86

Marshall, Kevin, 92, 93, 101, 108

Mrak, Emil M, 68

Matthews, Mike, 93, 100

Munce, Barbara, 86

Mawson, Ray, 38

Munro, David, 44, 74, 75, 99, 100, 101, 102

McArdle, Cathy, 63, 64, 84, 85, 102, 104, 105

Murray, Sandra, 78, 82, 94

McCarthy, Owen,93

Newey, Chris, 58, 59, 60, 66, 67

Macartney, Albert (Bert), 7, 18, 19, 38, 103

Nowell, Tony, 77

McConnon, Peter, 7, 18, 26, 28, 77

Nyhof, Fiona, 58

McCraw, Ralph, 7, 77

O’Connor, Charmian, 61

McDonald, Malcolm, 44

Oldfield, Sam, 18, 62, 69

McDougall, John, 7

Olney, Sonya, 44

McGillivray, Bill, 90

Oosterman, Alison, 65

McGilvary, Doug, 93

O’Regan, Katherine (Gov Min), 76, 77

McIntyre, Lynne, 47

Ostick, Sally, 40, 84, 85

McKenzie, Andrew, 77

Otter, Don, 109

McKenzie, Jessie, 70

Parker, Nick, 42

McLean, Belinda, 60

Parkin, Kerry, 44

McMaster, Liz, 59

Parkin, Max F, 93

Melton, Laurie, 36, 37 ,46, 58, 61, 71, 72, 81, 112

Parnell, Winsome, 77

Miller, Simon, 44

Paulsen, Louise,44

INDEX

125

126

Perera, Conrad, 40

Rout, Dave, 43,109

Perera, Anne, 44

Rowe, Adam, 42

Perreau, Rex, 46

Russell, Ron W, 93

Philpott, Bruce, 21

Ryder, John, 60

Phipps, Jean, 81

Samundsen, Jeannette,73

Pincus, Gae, 76

Savage, Geoff, 63

Pitt, Colin, 45, 109

Schnell, Nicholas, 44

Pohio, Hayden, 42

Scott, Kelvin, 6, 7, 8,12, 24, 28, 38, 69

Pooch, Dave, 4, 28,36, 38, 42, 61, 75, 99, 109

Scott (née Galloway), Anne, 4, 10, 42, 61, 85, 108, 109

Porter, Reg, 101

Sernack, Tony, 47

Powlesland, Bryan, 45

Shelton, N.L. (Gov Min), 31

Redman, Claire, 44

Shierlaw, Martin, 88

Reeves, Malcolm, 62

Shingleton, Rebecca, 48

Reid, Tanya (née Beggs), 47, 63, 64, 73, 82, 88, 89, 112

Shrub, Owen, 45

Reid, Anne, 61

Simmonds, Adrienne, 45

Reynolds, Janelle, 44

Simmonds, Kevin, 45

Richards, Ted, 55

Smitanananda, Montharop, 34

Richardson, Barry, 93

Smith, Peter, 46

Riordan, Marion, 77

Smith, Bronwen, 61

Robertson, Gordon, 13, 26, 28, 29, 58, 62, 69, 72, 79

Sorensen,Torben, 28, 42, 51, 112

Robertson, Peter, 34

Southward, C Ramsey, 93

Robertson, Tom, 69

Spencer, Coralie, 88

Robinson, Alex, 18,

Steeples, Lesley, 47, 63, 64

Rodger, John, 70

Stewart, Hayley,17

INDEX

Stichbury, Gary, 28

Van Heerdan, Pierre, 106

Stockdill, Robert, 61

van Wijk, Augusta, 17, 43

Stockwell, Dean, 34

Vickery, Mark, 63

Stormont, Allan, 70

Walker, Barry, 19

Suckling, Sue, 59, 80, 81

Walker, Neil, 77, 92

Summers, Graeme, 60

Wallace, Garth, 7, 10, 12, 69, 77, 84

Sutherland, Bruce, 63

Watson, Beverly, 63

Swan, Jancis, 96

Weldon, Len, 63

Syme, Jocelyn, 60, 72

Wellington, Jerry, 44

Tallboys, Bill (Gov Min),68

Williams, Andy, 45

Tattle, Leanne, 62

Wilson, Arthur D, 72

Taylor, Mary, 62

Wilson, Eric, 84, 85, 102, 105

Taylor, Mike W, 93

Winger, Ray, 19, 77, 82, 95, 97

Taylor, Murray, 94

Withy, Linda, 62

Tervit, Helen, 44

Wong, Wendy, 42

Thomas, Dennis, 63, 81, 87, 89

Wong, Marie, 60

Thompson, Hugh, 19

Wood, Peter, 93

Thompson, Abby, 44

Wood, John, 101

Thompson, Leith, 70

Woodhams, David, 93

Thomson, Norm A, 93

Yarrall, Arthur, 38, 101

Towler, Charlie, 93

Yates, Chris, 63, 64

Townsend, Gerry, 9, 45, 69, 82, 93

Yates, Diane, 77

Tunniclife, George (Jock), 7, 19, 38, 70

Ye, Neala, 42, 79

van den Beuken, John, 44

INDEX

127

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128

INDEX