Handbook for NZIFST Conference 2021 - Food with Care

NZIFST Conference 2021

HANDBOOK Palmerston North Convention Centre, Main Street Palmerston North

www.nzifst.org.nz

June/July 2021

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NZIFST Conference Handbook

Welcome

Welcome WELCOME, NAU MAI, HAERE MAI

NZIFST President Richard Archer

Welcome to the 2021 Annual

r.h.archer@massey.ac.nz

NZIFST Conference, “Food – With

NZIFST Vice-President Phil Bremer

in Palmerston North.

NZIFST Executive Manager Rosemary Hancock P O Box 5574, Terrace End

Care; Kai – Me Te Whakaaro Nui” With this being our first Covid conference it was only fitting that we have a conference theme where we celebrate the place of food in the current environment.

Palmerston North 4441

It is also apt that we recognise

New Zealand

all the hard work that the NZIFST

Phone: 06 356 1686 or 021 217 8298 Email: rosemary@nzifst.org.nz Website: www.nzifst.org.nz

team put into last year’s NZIFST/ IUFoST Congress 2020 that had to

Don Otter, FNZIFST, Conference Chairman

be cancelled. Thanks Jono, Richard, Rosemary and numerous others. We now have our fingers (and toes) crossed that everything will run smoothly for July.

We will also be using this opportunity to pay tribute to Mary Earle, who recently passed away, for her dedication and sterling efforts in propelling food technology into the forefront of the New Zealand food industry.

Conference Committee

When thinking about food – with care, we should consider our relevance to

Don Otter, Chair

shaping New Zealanders’ future eating habits and our ability to help supply

Aswathi Soni, AgResearch Cynthia Sun, Callaghan Innovation David Everett, AgResearch Heike Schwendel, Plant & Food Research Paulette Elliott, Westland Milk

healthy food and ensure that it is available for all New Zealanders. To this end we have sprinkled amongst the sessions, papers looking at the food industry’s response to Covid, new technologies to help ensure safe food in the future, and what this food will look like.

Whilst at the conference I encourage you all to reach out to your colleagues, share problems and solutions, failures and successes, I’m sure you will

Izabela Gladkowska, Fonterra Co-operative

be pleasantly surprised as to how much passion we all have to care for

Wendy Bayliss, Speaker Administrator

others in the food industry. Lastly, I would challenge you all to pass on your

Anne Scott, FoodNZ

wisdom and experiences to the next generation attending the conference,

Rosemary Hancock, NZIFST, Conference Manager

not just through talking but also via the present social networking options such as texting, Facebook, Twitter and blogging!

Please enjoy a great, ‘safe’ conference

Don Otter, FNZIFST, Conference Chairman

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Plenary Speakers

Plenary Speakers We are pleased to welcome our keynote speakers.

Professor Dame Juliet Gerrard FRSNZ, HonFRSC Prime Minister’s Chief Science Advisor, Kaitohutohu Mātanga Pūtaiao Matua ki te Pirimia Juliet Gerrard trained at Oxford University and moved to Aotearoa in 1993 where her career has included roles in both Crown Research Institutes and universities. Her research background is broad and interdisciplinary, with particular interests in fundamental and applied protein science. She has held an Industry and Outreach Fellowship with Callaghan Innovation, founded a start-up company, chaired the Marsden Council, served on the Board of Directors of Plant and Food Research, and is currently on the Board of Te Papa.

Since Juliet’s appointment in 2018 as the Prime Minister’s Chief Science Advisor, Kaitohutohu Mātanga Pūtaiao Matua ki te Pirimia, she has worked from a base of four founding principles: rigour, inclusivity, transparency, and accessibility. She has supported the science and science advisor community to provide advice to the PM, ministers, and the public on a wide range of topics.

Ian Proudfoot, Global Head of Agribusiness for KPMG Ian Proudfoot joined KPMG in the London office in 1992, moving to New Zealand and the KPMG office in Auckland in 1996.

Ian was admitted to partnership in 2004 and appointed as Global Head of Agribusiness for KPMG in 2013, leading a network of KPMG Professionals that now spans over 50 countries. Ian has a BSc (Hons) Industrial Economics from the University of Warwick, UK. Ian’s clients in the primary sector currently include businesses in the dairy, red meat, fishing, horticulture and viticulture sectors. Ian is considered to be one of the leading strategic thinkers on Agribusiness in New Zealand. He presents around the world on the future of food productions, processing and consumption, articulating a vision for a food system that delivers sufficient nutrition to the world in a sustainable manner through disruptive innovations that fuse biological, digital and physical technologies together into new models for food producers. He is the lead author of the award-winning KPMG Agribusiness Agenda publications which have been published annually since 2010.

Cath McLeod, CE, Food Safety Science and Research Centre Catherine (Cath) McLeod s currently the Director of the New Zealand Food Safety Science and Research Centre, a privatepublic partnership hosted by Massey University, which provides national food safety science support to a variety of industry, Māori and government organisations. Cath has led interdisciplinary food safety research programmes in New Zealand, Australia, France and the UK and has held diverse roles within the regulatory, scientific and food industry sectors giving her insight into the key drivers and challenges faced by each group in this critical tri-partite relationship. She is particularly skilled at working with industry and regulatory groups to identify food safety and market access challenges and developing multiagency research programmes to address key issues.

David Sutton, Head of Quality, Goodman Fielder Group David Sutton holds qualifications in science, with majors in food technology and chemistry and has worked in food quality for over 20 years with experience in varied sectors including baking, vegetable, fruit, meat and dairy processing. He also holds qualifications in law and is a practicing lawyer in Australia and New Zealand.

He currently heads the quality function for Goodman Fielder in New Zealand where he is responsible for food safety and quality across their various operations as well as crisis management for the Goodman Fielder Group.

David is a member of several regulatory and industry forums and is a member of the DCANZ board and the board of a community legal service where he holds the portfolio for Governance and Risk. An advocate of risk management processes, previous roles have included Health & Safety, Insurance, Security and risk management functions.

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NZIFST Conference Handbook

Plenary Speakers

Jeremy Hill, Chief Science & Technology Officer, Fonterra Cooperative Group & Professor, Sustainable Nutrition, Riddet Institute, Massey University Professor Hill has worked for Fonterra and its predecessor companies for over 30 years, the last 14 as Fonterra’s Chief Science & Technology Officer. He is an inventor on numerous patents covering different aspects of dairy science, technology, health and nutrition and has published over 100 scientific papers. Between 2012-2016 he served as President and Chairman of the Board of the International Dairy Federation (IDF). He is Chairman of the Pastoral Greenhouse Gas Research Consortium and sits on the Board of the NZ Agricultural Greenhouse Gas Research Centre. Professor Hill was made a Member of the New Zealand Order of Merit for services to science and the dairy industry in the 2020 Queens Birthday Honours.

Dale Bowie, Ideas 2 Plate Dale Bowie gained his experience as a development chef in Heston Blumenthal's Experimental kitchen at The Fat Duck.

It was at The Fat Duck that Dale learnt to harness creativity, combining experimentation and creative thinking with his understanding of food science. Having worked for Gordon Ramsey and other top chefs around the world he brings a wealth of knowledge in the food development sector.

On Returning to New Zealand Dale owned and operated Wanaka Gourmet Kitchen where he gained New Zealand experience. During Dale's time as the development chef for the Te Mana lamb project he saw the potential for New Zealand produce. Taking his passion for food and science he has created Ideas 2 Plate a food development company.

Dale currently leads a number of development projects focusing on new New Zealand flavours. He is working closely with New Zealand farmers and AgResearch to look at new innovative products.

Volker Kuntzsch, Chief Executive, Cawthron Institute After spending his youth in Namibia and studying and working in South Africa (he has a Master of Science in Zoology from the University of Stellenbosch), Volker started working for Unilever in Germany and the UK in the 1990s. During this time he introduced the Marine Stewardship Council certification to the NZ deepwater industry and laid the foundation for his passion for New Zealand.

Since then, Volker has had a distinguished international career spanning more than 30 years with senior executive roles in Tokyo, Namibia, Germany and the US. He was the president of Nippon Suisan (USA), and president and CEO of King & Prince Seafood Corp (USA), before joining Sanford in New Zealand as CEO in 2013. In this role his experience and achievements in developing awareness of seafood sustainability further strengthened Sanford’s commitment to sustainable practices. Most recently, Volker was appointed CE of New Zealand's largest independent science organisation, Cawthron Institute – a key player in building sustainable primary industry in New Zealand.

John Lawson, Lawson Williams Consultants John Lawson is founder of Lawson Williams Consulting Group. He initially studied Biotechnology at Massey and is a professional member of NZIFST. He now enjoys leading a team of recruitment consultants, helping people develop satisfying careers.

Kevin Marshall, Riddett Institute CoRE, FIET Dr Marshall is a company director and consultant in technology, research and development. He has more than 50 years experience in senior executive and governance roles in primary industry research and development. He is a biotechnologist/ chemical engineer with governance, management and hands-on experience in driving R & D to meet strategic, commercial objectives.

He is current chair of the Riddet Institute CoRE, Food Industry Enabling Technologies (FIET), NZ Food Safety Science and Research Centre (NZFSSRC) and the Industry Advisory Panel of the High Value Nutrition National Science Challenge. He is a director of the Bioprocessing Alliance and a member of the Research Advisory Committee of Seafood Innovations Ltd.

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General information

General information Venue and Parking

Speaker’s Preparation

The conference will be held in the Palmerston North Convention Centre on Main Street. One of Palmerston North main dining streets, George Street, is adjacent to the Convention Centre. The venue for the awards dinner on Wednesday night is the Distinction Hotel on Cuba Street, at the opposite end of George Street.

If you are making a presentation at the Conference you are requested to meet with the A/V technical support staff at least 1 hour prior to the presentation to load and check your material. Registration staff will direct you to the “Speaker’s Room”.

Parking permits will be available from the registration desk at the conference – these will give delegates FREE parking in many metered parks across the city.

Name Badges – sponsored by Amcor

Registration and Information Desk

Name badges must be worn at all times. Your name badge is your ‘entry ticket’ to the technical sessions of the conference and into the refreshment breaks.

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

Daily Catering sponsored by Bakels Edible Oils

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

All morning teas, lunches, afternoon teas and the exhibitor and poster network function will be served in the ground floor Exhibition Hall (Elwood Room).

Registration contact – phone Rosemary, 021 217 8298 6

NZIFST Conference Handbook

General information

3-Minute-Pitch Competition - sponsored by The University of Auckland Fifteen students will present their paper in 3 minutes supported by only 1 PowerPoint slide on WEDNESDAY between 15:15 and 16:45.

Competition winners will be announced at the Awards Dinner on Wednesday evening.

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

COVID-19 If the conference is unable to proceed face-to-face due to a change in Covid-19 Alert Levels, we intend that the content be partially delivered in a virtual format and all registrations be converted to a virtual event registration. Registration fees will be refunded less the cost of any virtual event registration fee.

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

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

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

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

Barista Coffee sponsored by IXOM

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

General and Post-Graduate Student Competition Posters - sponsored by MU/ SFAT/Food Pilot/FEAST

Privacy

All general and competition posters are available for viewing in the upstairs foyers at all times. Authors are expected to be in attendance with their posters on TUESDAY from 17:00 to ~19:00. Poster competition winners will be announced at the Awards Dinner on Wednesday evening.

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

Annual General Meetings NZIFST AGM Part I: Wednesday 7th July, 12:45 – 13:30. Venue: Main Conference Room, Palmerston North Convention Centre, Main Street, Palmerston North.

Part II: Wednesday 7th July, from 19:00 at the NZIFST Awards Dinner, Distinction Hotel Banquet Room, Cuba Street, Palmerston North.

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Social Programme

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

NZIFST Awards Dinner Distinction Hotel Banquet Room, Cuba Street, Palmerston North.

Wednesday 7th July, 18:30 - 23:00 with pre-dinner drinks from 18:00.

A sumptuous dinner prepared by the Hotel’s chefs will support the presentation of NZIFST Awards including •

The J C Andrews Award, the Institute’s most prestigious Award.

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Award for Distinguished Service to the Food Industry

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New Institute Fellows

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Young Technologist Award

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Student Poster Prizes

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3-Minute-Pitch Prizes

And •

New Zealand Food Safety's Significant Contribution to Food Safety Award

Come and recognise and congratulate your fellow members.

One ticket included in the full (Delegate, Speaker and Student) registrations.

Additional tickets only $89.00 incl. GST.

Exhibitor and Poster Networking Social Tuesday 6th July, 17:00 – 19:00, Exhibition Hall and up-stairs Foyer.

You are invited to join us for light refreshments at the close of sessions on the first day. One ticket included in the full (Delegate, Speaker and Student) registrations or Tuesday Day Registration.

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

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NZIFST Conference Handbook

Awards

Awards The following awards will be announced and presented at the NZIFST Awards Dinner on Wednesday 7th July.

J C Andrews Memorial Award The J C Andrews Memorial Award is the most prestigious award presented by the New Zealand Institute of Food Science and Technology (Inc.).

It is presented in memory of Massey University’s first chancellor, Dr John Clark Andrews, who proposed that a food technology degree course be established at Massey University.

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

The J C Andrews Award winner will give a public address after lunch on Wednesday 7th July in the main conference room following the NZIFST AGM.

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

Institute Fellowships Fellowship is an honour bestowed upon a member to recognise their substantial contribution to the profession of food science and technology, through outstanding service in: •

Research and development leading to the creation of new knowledge

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Technology transfer and education

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Development of the food industry, including promotion of its ethical standards and public image

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Development of the affairs of the Institute, its Branches or Divisions.

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

Student Poster Prizes (sponsored by MU/SFAT/Food Pilot/FEAST) Recognises the best Posters submitted by student members of the Institute

3-Minute-Pitch Prizes (sponsored by The University of Auckland) Recognises the best presentations delivered in only 3 minutes and using only 1 PowerPoint slide.

Significant Contribution to Food Safety Award This New Zealand Food Safety award recognises an individual, a team, or an organisation who has made a significant improvement to food safety in New Zealand. This could include a development or improvement of a specific process or operation, and it could be for one particular sector or across a few sectors. Improvements in any of the following areas may be recognised: •

Building and maintaining a food safety culture (such as leadership, staff engagement and continual improvement).

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Science and research

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Equipment or processing technology

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Product or packaging development

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Industry best practice

Places limited at the dinner – reserve yours now

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Sponsors and Exhibitors

Sponsors and Exhibitors The NZIFST acknowledges and appreciates the generous support of our many sponsors and exhibitors.

Delegates will have ample opportunities to view the exhibits and meet the staff during refreshment breaks. Please support our exhibitors and sponsors, during and after the event.

Platinum Sponsors Fonterra Co-operative Group Limited

www.fonterra.com

Ministry for Primary Industries

www.mpi.govt.nz

Principal Sponsors Thermo Fisher Scientific

www.thermofisher.com

Tatua Cooperative Dairy Company Ltd

www.tatua.com

Matt Solutions/Formula Foods

www.formulafoods.co.nz / www.matt.nz

Cawthron Institute

www.cawthron.org.nz

Silver Sponsors Eurofins Food and Water Testing NZ

www.eurofins.com

Zespri International Limited

www.zespri.com

Exhibitors AsureQuality

www.asurequality.com

Bio Strategy

www.bio-strategy.com

Cuddon Freeze Dry/EHEDG

www.cuddon.co.nz / www.ehedg.co.nz

EMC Industrial Group Ltd

www.emc.co.nz

FIET

www.fiet.ac.nz

Food Tech Solutions Ltd

www.fts.co.nz

IMCD New Zealand Limited

www.imcd.co.nz

iMonitor Ltd

www.imonitor.net

Industry 4.0

www.callaghaninnovation.govt.nz/industry-4

John Morris Group

www.johnmorrisgroup.com

Mediray

www.mediray.co.nz

NZMS

www.nzms.co.nz

One Lab

www.onelab.co.nz

Plant & Food Research

www.plantandfood.co.nz

Specialty Sponsors Lanyards

www.amcor.com

Poster Competition 3-Minute-Pitch Competition

www.auckland.ac.nz

Early Career Function

www.massey.ac.nz

Refreshment Breaks

www.beobakels.co.nz

Barista Coffee

www.ixom.com

Essay Competition

www.fts.co.nz

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NZIFST Conference Handbook

Platinum Sponsors

Platinum Sponsors

MPI - New Zealand Food Safety Strengthening New Zealand's food safety system

Fonterra Co-operative Group Tackling our environmental challenges Sustainability is at the core of our strategy and we have teams of experts working on solutions right across our supply chain – from on farm through to transport, from manufacturing sites to our products and packaging.

When it comes to on-farm, New Zealand dairy farmers have the lowest carbon footprint in the world. A recent report compares New Zealand with 17 other countries. It confirms our footprint is 70% lower than the global average and 46% lower than the average of other countries in the study, which includes all major milk producers.

This is the result of our unique pasture-based farming here in New Zealand and the hard graft of our farmers.

The New Zealand food landscape is vast – from traditional, pasture-fed beef and lamb to novel proteins like hemp seed and crickets – this country is a food success story, feeding tens of millions of people around the world.

As guardians of our country's food safety system, it’s written in our DNA to care for others by making sure what we produce is safe, suitable and valued.

We make an impact in every aspect of the food system, from farm to fork, and our people are integrally linked to the wellbeing and health of New Zealanders – and anyone who eats our food products overseas.

Through our diligence, collective knowledge and expertise, we maintain a robust system that ensures food grown, manufactured, sold and prepared in New Zealand is carefully managed.

It’s a big job, but we do this:

We’ve seen consumers become increasingly interested in the carbon footprint of their products, and we’re well placed to meet people’s desire for food that’s kinder to the planet.

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through our internationally-recognised science and research;

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with our robust set of rules and guidance to keep food safe and suitable;

But we also know more needs to be done to keep improving and we’re up for the challenge.

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with our team of vets and verifiers to protect the welfare of foodproducing animals and ensuring rules for their care are met;

Finding solutions to reduce methane emissions requires more than just hard graft from the Co-op’s farmers – it requires some breakthroughs in Research & Development.

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through guidance and enforcement when things aren’t right;

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with accurate record keeping and performance targets that support the larger food safety landscape;

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by maintaining and building assurances with overseas governments over the safety of our food; and

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by ensuring people know how to keep food safe at home.

That’s why we’re investigating a number of potential solutions.

For example, we’re using some of our dairy cultures to create new fermentations we are calling Kowbucha™ which could potentially switch off the bad bugs that create the methane in cows. It’s early days but initial results with KowbuchaTM have been promising.

We’ve also teamed up with: •

Nestlé to help extend the DairyNZ-led Tararua Plantain Project that aims to improve waterways and reduce on-farm greenhouse gas (GHG) emissions by feeding cows plantain;

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Sea Forest in Australia to see if using seaweed in cows’ feed can reduce GHG emissions; and

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Royal DSM to explore whether the use of DSM’s feed additive Bovaer®, which effectively and consistently reduced emissions from cows by over 30% in non-pasture-based farming sysems, can do the same in New Zealand’s pasture-based farming systems.

Like other food producers, we face many challenges – but the progress we’ve made to date along with our partnerships give us confidence we’ll overcome them.

We also regularly review New Zealand’s food safety system to ensure it is fit-for-purpose and remains efficient. Industry innovations and everchanging consumer demands require an adaptable food safety system, so we can make improvements to anticipate the challenges ahead.

At this year’s conference, we are presenting and exhibiting on topics such as: •

remote verification,

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regulatory aspects of gene editing,

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evidence-based consumer guidance,

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investigation on Clostridium botulinum,

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microplastics food risk assessment research,

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shellfish consumption patterns in Northland, and

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plain English allergen labelling.

Finally, we wouldn’t be able to do all this without the cooperation and support from New Zealand’s food industry, co-regulators, food researchers and our hosts, the NZIFST. We look forward to this year’s conference.

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Gold sponsors

Gold Sponsors A recent example of Cawthron’s R&D being applied is the development of a suite of assays for 3MCPD (a possible carcinogen) and related compounds in processed edible oils and infant formula. This testing service is now saving customers lengthy delays in getting samples tested overseas, which was previously the only option available.

Cawthron Institute Supporting the Food and Beverage industry through innovative solutions

The R&D team also provides technical consultancy to food and beverage businesses. Examples include the establishment of in-house testing capability, on-site, for food manufacturers, providing advice on food processing and testing and determination of product attributes to support marketing claims.

Cawthron Institute not only offers food and natural product testing to the food and beverage sector, but also has significant research and method-development capability. Cawthron’s Analytical Science R&D team provides expertise to develop and validate tests that fall outside the routine and integrate them into an accredited environment. The team has developed a wide range of tests specifically tailored to customers’ needs.

The team also develops and delivers research programmes on food attributes, with a focus on seafood. These include assessing food safety risks in New Zealand seafood, understanding the compositional and health-related functional attributes of Greenshell mussels, and evaluating the potential of New Zealand seaweeds as high-value functional foods. The team’s compositional analysis capability is also a key contributor to developing elite lines of farmed salmon through selective breeding.

The expertise of this R&D team includes the analysis of marine and freshwater microalgal toxins, bioactive secondary metabolites, edible oils, carbohydrates, and proteins. Technical capability includes HPLC/ UPLC, LCMS, GC, GCMS, NIR, SDS-PAGE, and PCR.

Overall, Cawthron’s R&D team is well placed to support innovation and provide solutions for challenging problems to producers, ingredient suppliers and marketers throughout the food and beverage sector. For further information, please contact customerliaison@cawthron.org.nz.

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NZIFST Conference Handbook

Gold sponsors

Thermo Fisher Scientific – Committed to protecting your food The microbial safety of foods continues to be a key area of concern and focus for the meat and poultry industry, with fish, dairy, chicken, pork and eggs being the most common foods associated with foodborne outbreaks. Food poisoning affects more than 500 New Zealanders each day. Four of the most commonly transmitted pathogens include the Shiga Toxin-producing Escherichia Coli (STEC), Salmonella, Campylobacter, and Listeria[1]. In New Zealand Campylobacter is the most common food pathogen[2]. In fact, in a comparison with Australia, the US and all of Europe combined, New Zealand reported the highest rates of Campylobacteriosis in 2018 – 142.4 cases per 100,000 population[3].

At Thermo Fisher Scientific, we are committed to providing you with the most accurate solutions to protect your products and your business against these foodborne pathogens and to ensure your products get

onto the market quickly and safely. Our microbiology solutions bring together the best in food quality and safety testing. They include market-leading molecular instrumentation, sample preparation capability, PCR technology, and lab equipment and plasticware for foodborne pathogens. We offer quality indicator detection as well as traditional culture media and biochemical or immunological tests.

With our industry insight, scientific expertise and access to marketleading technologies that enable us to quickly develop new products and protocols, we can help you remain adaptive, responsive and competitive.

Visit the Thermo Fisher Scientific stand at the NZIFST Conference to discover how we’re unlocking the power of the latest technologies to provide rapid and simple solutions for foodborne pathogen detection.

Find out how you can rapidly and effectively identify a range of foodborne pathogens in less than 24 hours with our SureTect PCR workflow.

Our technical and regulatory specialists will be on hand to answer questions and provide updates on our newest solutions and more. We look forward to seeing everyone at NZIFST.

References 1. Foodborne illness pathogens. NSW Food Authority 2. NZ surveillance reveals common Salmonella serotypes, December 9 2018, Food Safety News 3. Annual report concerning foodborne disease in New Zealand 2018, March 2019, New Zealand Food Safety

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Gold sponsors

Shelf life testing is ideally performed on product produced under normal commercial conditions. It is important to ensure that the samples supplied for testing undergo processing consistency, producing a safe product with the normal characteristics and in packaging as it is to be sold.

Matt Solutions Shelf Life – the what and the how A shelf life analysis should give a clear picture of a product’s expected shelf life.

During the development of a new product or assessment of a reformulated product it is often necessary to determine its shelf life (shelf stability).

The study should take into account possible variability between product batches and storage conditions subject to several repeated temperature fluctuations, such as cycling from refrigeration to room temperatures. For some products it is important to consider conditions that could impact unfavourably during normal storage/transport and account for this in the trial.

The study often involves both real time and accelerated studies.

Real time studies are performed for the entire period of shelf life in ambient conditions similar to what the product will be expected to undergo.

Accelerated shelf-life testing is where the food is stored at varying conditions, usually in higher-than-expected extremes compared to what the product will usually experience.

An initial approach is to identify the type(s) of spoilage or loss of quality most commonly associated with the food. For example, microbiological spoilage, changes in texture, smell, taste, or appearance. Through experience and/or preliminary trials, our shelf life scientists determine which of these are most important, which changes will occur and what type of deterioration will dominate. Several may be equally important.

Some of these include but are not limited to; • Higher than expected temperature • Modified light conditions.

• Varying humidity conditions • Different levels of oxygen, carbon dioxide or a mixture with nitrogen • Different levels of pressure or vacuum Key areas of focus are often microbial, physical and sensory testing.

Sensory is ideally performed by a mixture of trained and untrained panellists from a variety of backgrounds that focus on changes in colour, texture, odour and taste.

The results of the subjective and objective tests can then be compiled, analysed, and formulated into a comprehensive report with a recommended “best before” date for the product/samples supplied. A good service provider will also provide guidelines on how to improve the quality and shelf life of a product.

Mätt Solutions (with Formula Foods) have a team of food scientists and technologists provide a unique shelf life service that reveals a product’s “complete picture” shelf life.

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NZIFST Conference Handbook

Gold sponsors

collected regularly. Actual wastage is kept to a minimum.

Irrigation: Water quality and use is an important focus area. We use an efficient hot water system in the plant and though we do irrigate our lawn, the water supply is from a rain-water collection and storage tank system.

Formula Foods Flavours and Sustainability Everyone is talking about Sustainability and what steps we should be taking to ensure the planet does not self-destruct.

So, what is New Zealand’s Flavour House, Formula Foods, doing about it?

Environmentally Friendly focused buildings - With the advent of our new buildings, we looked at ways to improve in this area as we saw an opportunity not only to reduce our carbon footprint but also improve energy efficiency at the same time Energy - Electricity: All light bulbs through the warehouse and offices are LED so electricity costs have been significantly reduced in our new premises. It goes without saying that insulation is maximised for better temperature control. Energy efficient heating sources with double glazing are key to keeping our team comfortable.

Recycling: Fortunately, with flavour manufacture there is minimal wastage. We have bulk cardboard recycling and bulk plastic recycling

Vehicles: Formula Foods has several ICE (internal combustion engine), petrol and diesel vehicles. After some considerable study of EV (electric vehicles), Dave our CEO suggested that we should seriously investigate this option for the future. After test driving several EV’s Dave was concerned about “range anxiety” which effectively means running out of battery sooner than planned and having to call for roadside assistance. Now, there are many articles about "range anxiety" for EV’s and how to cope with this, and really it is not a lot different from running out of petrol short of a fuel stop.

On a recent service for his personal vehicle Dave was offered an EV to use while his vehicle was being serviced. The end-result: he was ‘sold’ on the EV. The range of this vehicle is reputed to be 460km, so minimising range anxiety. It is also very quick, so fast enough to keep Dave happy.

“This will obviously be the start of a transformation into ‘environmentally friendly vehicles’ for our businesses in the future” said Dave, so we will watch this space.

From here we will be looking at Solar Panels on the roof (already discussed) and a windmill in the carpark is not out of the question.

Formula Foods will be at the upcoming NZIFST conference in Palmerston North, come see Dave to exchange ideas on how we can all do our bit for the environment and he can also tell you more about how his business supplies New Zealand Finest Flavours.

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Gold sponsors

Our comprehensive quality management and food safety systems ensure we produce safe, high quality products that meet the standards required by our global customers and their country requirements.

Tatua Co-operative Dairy Company At Tatua, we’ve loved dairy since 1914. Embracing and sustaining all that is good. Our land, our cows, our people, and our ideas.

From New Zealand to the World For more than 100 years, we have been developing and producing safe, high-quality, specialised dairy ingredient and food products at Tatuanui, in the North Island of New Zealand. Each year approximately 90% of our products are exported to up to 60 countries around the world.

Our ongoing commitment and investment in sustainability focuses on the things we can do now, and in the future, to continuously improve outcomes for our animals, our environment, and our communities.

Tatua Bulk Ingredients Our bulk dairy ingredients are used globally to meet the needs of food and beverage manufacturers.

Tatua Nutritional Ingredients We develop specialised nutritional protein ingredient solutions for world leading health and nutrition companies.

Tatua Flavour Ingredients

Tatua is a co-operative. Our 106 supplying farms, all located within a 12km radius of our manufacturing facilities, are owned by local farming families, some of whom are 3rd and 4th generation suppliers to Tatua.

We create high-quality, clean label natural dairy flavour solutions that are utilised by our customers in the manufacture of a wide range of food products.

Commitment to Innovation, Quality, Food Safety and Sustainability

Tatua Foods

We add value through combining the knowledge of our people and our specialist manufacturing facilities, with our ongoing dedication to partnering and collaborating with our customers. Our 400 employees in New Zealand, Japan, China and the USA are committed to innovation and excellence.

We produce award winning specialty creams that are loved by our consumers. Our specialty creams are packaged in convenient consumer formats as well as bulk formats for foodservice and industrial customers.

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NZIFST Conference Handbook

www.tatua.com

Silver Sponsors

Silver Sponsors

Really local. Truly global Eurofins New Zealand has evolved out of local laboratory acquisitions into what it is today; a national collaboration of scientific expertise and innovation, driven by a team with a deep commitment to contributing to a safer and healthier world.

Eurofins Food and Water Testing With laboratories located in Auckland, Wellington, Taupo, Christchurch and Dunedin, Eurofins Food and Water Testing NZ is truly your local food, water and agricultural testing partner. We offer you complete, independent third-party analytical and auditing solutions, supported by the highest level of scientific testing and expertise, fast turnaround times, and competitive pricing.

Our commitment to customer service We believe in listening to, and working closely with our customers to understand your needs and delivering tailor-made solutions that help you achieve your goals. We appreciate how important it is for you to have one point of contact for all your day-to-day enquiries, and that’s why we partner each customer with a dedicated and experienced Analytical Service Manager.

While our roots are local, our expertise is global. Through our international partners, Eurofins Food and Water Testing NZ has access to over 200,000 analytical methods, offering you extensive specialist analyses to support your local and export testing and auditing requirements. When you partner with us, you are partnering with a leading network of laboratories with over 50,000 dedicated employees, across more than 800 facilities in 50 countries.

Our philanthropic efforts In 2017, the Eurofins Foundation was founded to implement longterm philanthropic efforts. Its objectives are closely linked to the Eurofins Group’s mission of ‘contributing to global health and safety and protecting the environment’. The purpose of the Foundation is to support initiatives that share these same goals.

The Foundation is now calling for projects to support in 2022. For more information visit https://www.eurofins.com/eurofins-foundation or contact New Zealand Eurofins Foundation Steering Committee member Rob Deacon. www.eurofins.com

June/July 2021

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NZIFST Conference Programme Outline

Scan me for the full programme DAY 1 - TUESDAY 6th July 2021 7.30

Registration opens

9.00-9.20

Welcome & Housekeeping

9.20-9.50

Plenary A1: Opening - Juliet Gerrard (Chief Science Advisor to the PM)

9.50-10.30

Plenary A2: Ian Proudfoot (Global Head of Agribusiness, KPMG) - "Forward Thinking"

10.30-11.00

Refreshments (sponsored by Bakels Edible Oils); Barista Coffee (sponsored by IXOM)

Session

B1: Consumer Food Safety

12.30-1.30

B2: Innovation in the Food Space

1.30-2.00

Plenary C1: Cath McLeod (FSSRC)

2.00-2.30

Plenary C2: TBC

2.30-3.00

Plenary C3: David Sutton (Goodman Fielder) - "Working in the grey - Risk Management, Food Safety & Quality"

3.00-3.30

Refreshments (sponsored by Bakels Edible Oils); Barista Coffee (sponsored by IXOM)

Session

B3: Developments in Automation

B4: Consumer Research

D3: Upcycling Food

D4: Tackling Nutrition

F3: Alternative Proteins

F4: Creative Developments

H3: 3-Minute-Pitch

H4: Plant Proteins with Plant and Food Research

Refreshments (sponsored by Bakels Edible Oils); Barista Coffee (sponsored by IXOM)

D1: Food Safety Onsite

D2: Overcoming Covid Challenges

5.00-7.00

Posters, Poster Competition (sponsored by Massey University) & Refreshments

7.00-9.00

Early Career Foodies' function (sponsored by Riddet)

DAY 2 - WEDNESDAY 7th July 2021 7.30

Registration opens

8.30-9.15

Plenary E1: Jeremy Hill (Chief Science & Technical Officer, Fonterra) - "Sustainable Nutrition Initiative"

9.15-10.00

Plenary E2: Dale Bowie (Owner & Development Chef, Ideas2Plate) - "Making the conection between science and cooking"

10.00-10.30

Refreshments (sponsored by Bakels Edible Oils); Barista Coffee (sponsored by IXOM)

12.00-1.30

F2: Accelerating innovation - define functional traits of F1: Fonterra microbes Refreshments (sponsored by Bakels Edible Oils); Barista Coffee (sponsored by IXOM)

12.45-1.30

NZIFST AGM

1.30-2.00

Plenary G1: JCA Winner's Address

Session

2.00-2.45

Plenary G2: Volker Kuntzsch (Chief Executive, Cawthron) - "Volume versus Value ‒ care to differ!"

2.45-3.15

Refreshments (sponsored by Bakels Edible Oils); Barista Coffee (sponsored by IXOM)

Session

H1: We've Got Bugs!

H2: Sense, satisfaction and the measurement of taste and aroma

6.30- 7.00

Pre-dinner Drinks - Distinction Hotel, Cuba Street

7.00-11.00

Awards Dinner - Distinction Hotel, Cuba Street, GUEST SPEAKER: Hon. Dr Ayesha Verrall (Minister for Food Safety)

DAY 3 - THURSDAY 8th July 2021 Registration Opens

8.00 Session

I1: Lipids - Drilling Down

10.00-10.30 Session

I2: Indigenous Foods

J1: Food Authentication

J2: Mussels and Muscles

11.50-12.00

Change rooms

12.00-12.15

Plenary K1: John Lawson, (Lawson Williams Consulting) NZIFST, Lawson Williams, NZFGC Salary Survey Report

12.00- 12.30

Plenary K2: Braden Loveridge, Callaghan Innovation

12.30-1.10

Closing Plenary K3: Kevin Marshall

1.10-1.30

Farewell

Workshops 1.30-~4.00

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I3: CRISPR - Gene Editing

Refreshments (sponsored by Bakels Edible Oils); Barista Coffee (sponsored by IXOM)

Zubi (Cathy McArdle)

NZIFST Conference Handbook

Product Development (Saskia van der Geest)

J3: Getting it Right

June/July 2021

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Exhibitors

EMC EMC is a privately owned New Zealand company and is one of the country’s largest and most respected process automation and industrial weighing suppliers. We are the sole New Zealand representative for Endress+Hauser, which arguably supply the widest range of sanitary instruments available to ensure strict hygienic conditions are met.

We provide a complete professional service, with qualified staff and excellent facilities, that ensure local support and backup is available for all products.

Our Head Office is based in modern premises on Auckland’s North Shore where we employ highly competent and skilled staff.

Bio-Strategy Bio-Strategy is an established, locally-owned ISO 9001:2015 accredited distributor delivering technology to the Scientific Community throughout Australasia. We have an IANZ accredited calibration laboratory with sales and service teams throughout New Zealand.

Our Christchurch Branch ensures a high level of service and support is provided through-out the South Island.

Founded in 1971 we have more than 45 years of experience serving the needs of the New Zealand food industry.

Our commitment to providing, and continuously improving, our quality of service is evidenced by our ISO9001 certification.

We proudly support the industry with a wide range of equipment and consumables: R-BIOPHARM offer an extensive range of test kits for Allergen, Mycotoxin, Vitamin and Enzymatic testing as well as Microbiology and Hygiene Control, Antibiotic Residues, GMO and Animal Species Identification. Their ELISA, PCR, HPLC Prep Columns, Lateral Flow Rapid Tests and On-line Cartridge Technologies, offer solutions for production control and final product testing for the local and International markets. Many tests are internationally accredited for food, beverage and infant formula testing.

C.Gerhardt produces analysis systems for food and animal feed, raw materials and plant matter. They focus on automatic systems for reference analysis (Kjeldahl), rapid analysis (Dumas method) and sample preparation (Hydrolysis).

IMCD IMCD is a leading multinational company selling, marketing and distributing specialty chemicals, pharmaceuticals and food ingredients.

Representing major global producers, our salespeople are marketfocused technical experts who offer solutions from our comprehensive and complementary product portfolio for customers’ problems. We provide our partners with optimum tailored solutions for multi-territory distribution management in EMEA, Asia-Pacific, and Americas.

ESCO’s comprehensive range of Laminar Flow Products, include horizontal and vertical clean benches, Class II cabinets and downflow booths.

IMCD New Zealand is a leading distributor of specialty raw materials, functional food ingredients and additives. Through partnering with major global producers, our team of commercial and technical experts can provide tailored solutions to ensure all customer requirements are met. Through our head office in Auckland and our regionally based warehouse facilities, IMCD New Zealand can readily provide a broad range of products and services along with technical expertise. We are able to customise a competitive package to meet our customers’ specific requirements via our extensive importing, logistical and IT capabilities with many products held in inventory to provide a fast, quality service. We strive to deliver cost efficient solutions, in creating a value-added service along each step of the food ingredient supply chain.

Heidolph stirrers and rotary evaporators, Ohaus Balances, PHCbi fridges, freezers and incubators, Reichert refractometers, DWK precision glassware, Axygen liquid handling and PCR products also available.

We provide a number of additional services that include specialist RMP and HACCP certified warehousing, a test kitchen facility in our Auckland office plus to functional IMCD laboratories and pilot plants based in Australia, Thailand and Indonesia as well as Europe.

For more information, please contact Bio-Strategy

Contact us to find out how our extensive knowledge and expertise can help you grow your business.

Hamilton Company’s Optical DO and pH sensors are developed for process analytics for food and beverage.

LAB-PLAS’s Sterile TWIRL’EM Sampling Bags are the bags of choice for most of the NZ Food and Dairy Industry. Their biodegradable TWIRL’EM ECOLO Bags provide an excellent green economical alternative to reduce environmental waste.

Miele are regarded as the world’s leading manufacturer of laboratory washer/disinfectors.

E: sales.nz@bio-strategy.com, www.bio-strategy.com 20

NZIFST Conference Handbook

Exhibitors

AsureQuality AsureQuality is a leading provider of assurance services to Aotearoa’s food and primary production sectors. With more than 1700 dedicated people, we work closely with our partners at every point in their food supply chains, sharing and applying knowledge gained from over 100 years’ experience.

We are unique in New Zealand with our end-to-end focus on the food supply chain through a combination of auditing, inspection, farm assurance, training, assurance mark traceability, diagnostics, and laboratory testing, with an extensive range of domestic and international accreditations and approvals.

We offer a comprehensive range of testing services to support Aotearoa’s food producers and exporters in meeting food safety, supplier, and Overseas Market Access Requirements.

Our laboratory team strives to make a difference for customers through unique service offerings, such as being the only laboratory in New Zealand offering next day microbiology testing results for Listeria, Salmonella, Cronobacter, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Coliforms and Enterobacteriaceae.

We are also the only laboratory offering next-day confirmations for Listeria, Salmonella and Cronobacter, and New Zealand’s first laboratory to offer an accredited FT-NIR testing service for fat, protein, ash and moisture.

Talk to our team today about how we can support your business. asurequality.com

June/July 2021

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Exhibitors

FIET The FIET research programme has just completed its six years of work on 13 new food process technologies. Ten of these are featured on the FIET stand at the conference: Ice Bank – the best-performed format now on offer for storing and retrieving “cold” Rapid Liquid Freezer – robust, compact freezer for sheep or goat milk or other pumpable food Meat Tenderisation – new technologies for accelerating industrial scale sous vide Precision Smoking – new device for generating culinary smoke without the undesirables Creamed Pomace – new process to convert apple, carrot pomace to smooth high fibre ingredient

A 3D printed model model of the rapid freezer commercial prototype developed by members of the FIET team

Atmospheric Freeze Drying – gently dry from frozen for half the cost of vacuum freeze drying

Microwave Sterilisation – fast, even thermal sterilisation of packaged RTE meals at retort pressures

Drying Sticky Products – dry juice or honey to a non-sticky powder with minimal added drying agent

UV of Rolling Berries – extended shelf life by even UV treatment on all sides of berries while rolling

Pulsed Electric Field – reduced oil and energy use on potato chips and brighter wine from grapes

These new technologies are available for commercialisation or use now.

facilitate errors or falsification of data and hinder interdepartmental information flows and timeliness of corrective actions in case of noncompliance issues.

iMonitor Opening the Black Box in Food Manufacturing New Zealand food manufacturers face a black box of invisible quality and compliance data, lost profit and unnecessary waste on their production floor. Most food and beverage manufacturers use enterprise resource planning or inventory management software. However, these solutions simply do not fully cover process and quality management on the manufacturing floor.

Instead, food manufacturers have to rely on time-consuming, failureprone paperwork or spreadsheets to record quality and production management checks and workflows during the manufacturing process.

So, when it comes to analysing their quality and compliance status, food manufacturers remain in the dark. These paper-driven processes 22

NZIFST Conference Handbook

Digitisation of paper-based processes and automation of production monitoring using Industrial internet of things (IIoT) devices on the production floor hold significant opportunities for food and beverage manufacturers. It enables them to increase quality, productivity, and reduction of waste and business risks.

About iMonitor Kiwi-owned OpTech company iMonitor offers integrated quality monitoring and production management solutions for the food manufacturing industry. iMonitor’s cloud-based quality and production management system, iQMS, digitises all processes on the production floor, shining a light in the black box of invisible data and lost profit. iQMS offers food and beverage manufacturers complete visibility and control of all data and processes, increasing productivity and reducing waste and business risk.

Exhibitors

This then dictates how the product is prepared, dried and processed post drying.

We can work with you to link up with experts to optimise your product.

Come and talk to us today about your freeze drying needs.

Cuddon Freeze Dry Under the brand Cuddon Freeze Dry, Cuddon Limited have been designing and manufacturing freeze dryers for over 56 years, with over 400 Cuddon freeze dryers operating in some 20 countries today. We work directly with our clients to deliver a freeze dry solution that fits their specific needs. We then support those dryers for life.

We have a range of ‘standard freeze dryers’ from an FD5.5 through to an FD1500, with all design work and manufacturing conducted inhouse at our Blenheim facility under ISO 9001.2015.

The Cuddon Freeze Dry offering is a turnkey solution whereby the freeze dryer is manufactured to specification, shipped, installed and commissioned by Cuddon personnel, with training included – for a single price. So you can be assured of highly skilled and experienced individuals setting your freeze dryer to work.

Cuddon Freeze Dryers are commercial conductive batch style freeze dryers that are well proven throughout the world, drying multiple products across a range of industries.

Drying results, including quality of the dried product and time of the drying cycle, are largely product dependent. The most important driver is your desired end product – what properties are important to you?

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

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

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

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

June/July 2021

23

Exhibitors

and ordering process

Industry 4.0 Callaghan Innovation activates innovation and helps businesses grow faster for a better New Zealand. We partner with ambitious businesses of all sizes, providing a range of innovation and research and development (R&D) services to suit each stage of growth. Our team, including more than 200 of New Zealand’s leading scientists and engineers, empowers innovators by connecting people, opportunities and networks, and providing tailored technical solutions, skills and capability development programmes, and grants co-funding.

We also enhance the operation of New Zealand’s innovation ecosystem, working closely with government partners, Crown Research Institutes, and other organisations that help increase business investment in R&D and innovation. Callaghan Innovation operates across New Zealand from four locations, and a regional partner network in a further 14 locations. Our specialist teams are dedicated to supporting businesses with sector-specific challenges, such as in AgriFood.

Our AgriFood experts work right across the ecosystem from the pre and post-production phases, food systems, to the creation of food and beverage products to meet changing local and global trends. And our specialist expertise spans the entire value chain of innovative food and beverage production, including analytical services, fermentation process engineering, lipids, natural products chemistry, manufacturing data and automation to adding value to by-products.

Our extensive range of funding options and skills programmes enable AgriFood businesses to accelerate entry to market and launch innovative solutions to market needs. We help AgriFood businesses maximise their R&D spend, provide tools to reduce production costs to capture commercial opportunities ahead of the competition, and derisk process development and enhance manufacturing operations by working with proven experts.

The John Morris Group Pty Ltd Since our founding in 1952, the John Morris Group has steadily expanded, guided by a policy which excluded all products except those of the highest quality. Our commitment to quality extends to our recruitment process and team, our state-of-art nationwide facilities and the service we provide to our customers.

•

Customer Support Team: Immediate assistance over the phone, by email or live chat via our website

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Service Division: Installations, user training, preventative maintenance and repair

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National Office Network: Local sales personnel on hand to help understand our customers' needs and tailor solutions

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Quality Products: From known and respected brands

•

Australian and New Zealand Compliance: Every instrument is electrically tested prior to delivery

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Genuine Local Product Warranty: Backed by a nationwide technical service network

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More Than 250,000 Products available for purchase online

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Product Updates and News: Weekly product updates and newsletters

NZMS Scientific NZMS Scientific supports the food and beverage industry by offering specialised solutions for on-site testing with options that are cost effective and offer faster turnaround times for results without compromising on reliability, quality and accuracy.

Pathogen and hygiene monitoring – NZMS Scientific are the NZ distributor for the BioControl range of testing platforms including Assurance® GDS for the detection of foodborne pathogens and the MVP ICON® for environmental ATP Monitoring. We also supply the Veriflow food safety range of products from Invisible Sentinel.

Allergen detection – Allergens are the largest single cause of global product recalls. Romer Labs allergen test kits offer solutions for the qualitative and quantitative analysis of food allergens. AgraStrip Allergen kits are designed for rapid, simple detection of allergens allowing for immediate decision making, while AgraQuant offers an accurate and reliable ELISA test method.

Analytical Chemistry testing – Our CDR FoodLab range enables you to conduct several chemical tests (FFA, PV, AV, lactose) on a variety of food samples in just minutes with minimum hands-on time.

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Factory Trained Product Specialists: In-depth expertise in designing the right solution for our customers

Beverage industry testing – Veriflow uses a patented technology that allows for the detection of spoilage organisms in beer, wine and cider using the sensitivity of PCR tests, but with the ease of use associated with flow-based assays. An effective, rapid system that minimises sample preparation, speeds-up time to results, and provides easy to interpret data for the end user. We also offer a variety of chemical analysis on wine, beer, cider & kombucha with our CDR range.

•

Quality Systems: Ensuring a straightforward and efficient quoting

www.nzms.co.nz

For over 65 years John Morris Group has been the industry leader in the supply, installation and servicing of precision instruments throughout the South Pacific.

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NZIFST Conference Handbook

Exhibitors

Food Tech Solutions A Focus to Food Safety!

We are a niche supplier, since 1998, of instruments and consumables for quality testing solutions for food, dairy, beverage, and research industries within New Zealand.

Food Tech’s foundation in Food Safety and superior service is based on delivering high standards, quick solutions; combined with rapid essential technical expertise.

The cornerstone of our slick Auckland operations facility is the expedited distribution of product, rapid swap-out loan instruments, plus exceptional R&D skills for your trial work.

Our goals and the essence of what we do: – Fulfilling demands within the food industry for sources of great products that contribute to fantastic food safety and food quality programmes.

“We say what we do and deliver over-and-above what is expected!”

Our Products Include: * ATP Detection Systems for advanced hygiene control * Pasteurisation and Product Sterility Testing for milk/dairy and beverage products * Rapid Antibiotic Residue Testing - Raw milk, and other food matrices * Megazyme Enzymatic Test Kits – Wine, brewing, food/nutritional analysis * Production Enzymes – Industrial enzymes for food, wine, brewing, and olives * SMS Texture Analysis - Food and foodstuff profiling and package testing * Allergens – ELISA and rapid tests for food and rapid environmental swabs * Metal Detectable and X-Ray Visible Products for manufacturing environments Food Tech is at NZIFST showcasing new and existing products, see you there!

E: sales@foodtechsolutions.co.nz

Stable Micro Systems are world leaders in texture analysis

June/July 2021

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Exhibitors

Onelab: Results Matter Onelab offers a range of products for food manufacturers, from the development laboratory through to process optimisation and finished product testing.

Onelab is well positioned to support the New Zealand market with high quality products that are imperative to your success.

New to our product range is R-Biopharm. R-Biopharm’s speciality is competence in food and feed analysis, offering innovative products and user-friendly solutions for the analysis of allergens, mycotoxins, microbiological contaminants and more. Technologies include Lateral flow, ELISA, Enzymatic, purification columns and Real-Time PCR. Key products in our range include: • BUCHI - Kjeldahl, NIR, Evaporation, Freeze Dryers, Fat Extraction etc • Mettler Toledo laboratory range – Balances, electrochemistry, spectrophotometers, titrators, density, refractometers, pipettors etc • NEW! R-Biopharm – Allergens, mycotoxins, microbiological contaminants, constituents, GMO’s, vitamins • Gerber Instruments - Dairy Testing equipment • Integra – Media Preparators, plate pourers, dispensing pumps, vacuum aspirators • OMNI International – Homogenisers and bead mills • SSI Bio and Technoplas - Plastic laboratory consumables • Brand - Consumables including volumetric glass, digital burettes, bottle top dispensers • IKA – Mixing, shaking, stirring, viscometers, ovens etc • Grant Instruments – Water baths, bench top equipment, dataloggers etc • Labconco – Cleanroom hoods, dry block evaporators, vacuum concentrators • Interscience – Blenders, diluters, pourers, colony counters, dispensing pumps etc • Milestone - Sample prep for Metal analysis, fat extraction, fragrances and flavours • SEAL Analytical – Discrete and Segmented flow analysers, robotic sample prep automation • Hettich – Centrifuges and incubators • NEW! Cole Palmer – including Masterflex pumps and tubing • Service – Onelab Service all brands we sell – Nationwide!

Onelab believe Results Matter; contact us for your Laboratory requirements.

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NZIFST Conference Handbook

Plant & Food Research Plant & Food Research uses world-leading science to help our industry partners grow, fish, harvest and share food. We have around 1,000 people working across Aotearoa New Zealand and the world, helping deliver healthy foods from the most sustainable systems.

Our research spans the food value chain – from understanding evolving consumer perceptions of foods to optimising food processing and safety. Our reputation for excellence in sensory and consumer science is built on listening to overseas and domestic consumers. Together with our partners, we design and develop food products and ingredients, including functional foods and beverages, with the sensory, health and nutritional attributes that clients and consumers want.

We take a total system approach to food and, together with our partners, innovate viable ways to turn production side-streams into higher-value or premium products. In response to consumer demand for more choices in plant proteins and plant-based milk alternatives we are working with clients to develop products with the sensory, nutrition and flavour attributes consumers want.

The New Zealand Food Composition Database, jointly-owned by Plant & Food Research and the Ministry of Health, provides the most reliable source of information on the nutrient content of over 2,700 foods commonly eaten and prepared in New Zealand and supports New Zealand’s food producers, promoters and regulators.

Plant & Food Research is working towards a smart green future for our partners and for New Zealand. We focus on creating viable, environmentally sustainable solutions that provide optimum nutrition and bioresource utilisation. We are proud of our extensive foodindustry successes and welcome the opportunity to work with you and develop a smart green future, together.

Watch out for the Plant & Food Research session on Plant Proteins, covering topics related to their work on developing food proteins from pasture crops.

Speciality Sponsors

Specialty Sponsors

Amcor

The Riddet Institute

Amcor is the world’s largest consumer-packaging company, supplying a broad range of rigid and flexible packaging products to the food, beverage, healthcare, home, personal care, industrial and tobacco packaging industries. We work with leading companies around the world to protect their products and the people who rely on them, to differentiate brands, and improve value chains through a range of packaging solutions. We are committed to making all our packaging recyclable or reusable by 2025.

The Riddet Institute is looking forward to the NZIFST conference for 2021. As a NZ Centre of Research Excellence (CoRE) for fundamental and strategic scientific research in food, we are delighted to host the Early Career Researcher Function on Tuesday July 6th. The Institute plays a pivotal role to meet the challenge of the ever-changing face of global food research, as we move towards a sustainable future.

The Institute’s investigators are drawn from different disciplines, are all recognised internationally in their fields and generate and drive new, fundamental food research. The Riddet Institute has trained over 130 highly skilled postgraduate students, to underpin the food industry needs for R&D science and thought leadership. The Institute forms strategic partnerships with national and international food companies, to solve complex food industry problems or transfer cutting edge research and IP, as well as offering high calibre internships for our students. The links with industry range from SMEs through to multinationals, strategic research partnerships to short term development projects. Collaboration with colleagues throughout New Zealand, including the Food Innovation Network, and specifically, the Food Pilot in Palmerston North, helps provide real-world training for the new generation of experts.

With more than 160 years of experience, Amcor uses our innovative and collaborative way of thinking to create safe, strong and secure local packaging solutions for our customers to help meet end-consumer needs. We are placing sustainability alongside uncompromising product quality and safety as central to everything we do. In New Zealand this includes both local research and development, and technology transfer from our extensive global expertise.

New materials, technologies, and behaviours are all needed to make our world more sustainable. We are working with industry, government and our local communities to create a purposeful place for plastics in the circular economy. We are creating a new world of packaging for a better tomorrow.

University of Auckland The Food Science programme at the University of Auckland is in an exciting growth phase. In 2019 we welcomed two new staff, the molecular modelling guru Dr Davide Mercadante (from The University of Zürich) and the food safety science master Dr Kang Huang (from UC Davis). The existing staff include Programme Director, Prof Siew-Young Quek in the broad area of functional foods, Dr Fan Zhu specializing in starches and Dr Peter Swedlund who looks after a flourishing undergraduate programme. This year we will be welcoming another new academic appointment. The programme is strengthened by close ties to academics across many disciplines including Food Process Engineering, Nutrition, Biological Sciences and Exercise Science. We offer an undergraduate degree in Food Science and Nutrition with numerous post graduate options including BSc (Honours), MSc and PhD. The Shanghai Global Ranking of Academic Subjects 2020 ranks The University of Auckland as the top in the country in the subject of Food Science & Technology.

Bakels Edible Oils From a truly extraordinary country come the most trusted crafters of edible oils and fats in the world. From our humble beginnings and New Zealand base, Bakels Edible Oils helps businesses reach millions of customers around the world with their food creations and innovation.

Inspired by decades of experience and rigorous scientific expertise we bring genuine passion, proactive responsiveness and a ‘can do’ reliability in ways that work for you. Backed by the our highly regarded, forward thinking customer care in the business and a total commitment to safety. Bakels Edible Oils is simply better, for people, planet and the future.

We’re Bakels Edible Oils NZ! The right ingredients for a better world

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Speciality Sponsors

The Food Pilot The FoodPilot offers 2000m2 of process floor packed with pilot scale food process equipment. It is backed by a couple of hundred expert technicians, scientists and engineers to solve problems. Hosted by Massey University’s School of Food & Advanced Technology, the FoodPilot is open to New Zealand companies of every size. It can equally be a gateway to future technologies and a place where you can test new formulations using standard process equipment. Support facilities include analytical, microbiology, imaging, characterisation, shelf life, modern sensory, in-vitro digestion and clinical nutrition.

The FoodPilot runs under a comprehensive RMP and can handle all food sectors in food formats to suit industrial, food service or consumer markets. Most equipment comes in a range of sizes – e.g. four spray dryers from 30 g to 30 kg per hour evaporation, four UHT plants from 60 to 300 L/hour.

The FoodPilot team support projects from concept ideation through to manufacture. As a member hub of the New Zealand Food Innovation Network, it ensures a scale-up path for your R&D work. To make the most of the southern hemisphere’s largest collection of pilot-scale food process equipment, contact foodpilot@massey.ac.nz.

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NZIFST Conference Handbook

IXOM Ixom is the market leader in cleaning and sanitation, water treatment and chemical distribution in Australia and New Zealand, with an expanding presence in Asia and North America.

We supply a wide range of products across a diverse range of industries including food hygiene, water treatment, pulp and paper, mining, energy, industrial, building & construction, plastics, food and beverage, personal care, health and agriculture.

In New Zealand, we provide our customers with end-to-end hygiene solutions, supported by our unique industry knowledge and technical expertise.

We have a full product and service portfolio to deliver cleaning and sanitation solutions to the dairy, food and beverage markets.

With a focus on growth and innovation, Ixom will ensure we are providing the best possible products and services to our customers, in a bold, decisive and results-focused manner. We keep NZ industry going.

Visit www.ixom.com