F+B TECH Magazine | February/March 2024 by Review Publishing Ltd

February/March 2024

10.95

I Vol. 5 I No. 2

editors note More Innovation Coming Through Seafood Caitlan Mitchell Editor

caitlan@reviewmags.com

cross Asia-Pacific, many companies are investing in cultured meat production with high investment, development, and ongoing commercialisation of cellular agriculture technologies and products. Opo Bio, New Zealand's first cultivated meat company, emerged in 2022. It is developing cell lines for the cultivated meat industry

from high-health New Zealand livestock, with its first product on the market being primary bovine muscle cells (Opo-Moo) being sold to researchers worldwide. The cultivated meat space is set to grow with more innovation coming through. Meanwhile, plant-based meat substitutes NPD is holding though sales are more temperate here than in Asia. New products are emerging, including Nestlé's plant-based sausages launching in Europe and the USA. These bangers look, taste, and cook like a sausage should. Here we have meat alternatives from Vegan mince to chicken free

chicken, wheat chorizo to vegan calamari, the product range is there for those who are looking to reduce their meat consumption. But what about fish alternatives? The founder of Happy Ocean Foods, Julian Hallet, noticed significant ocean challenges due to fishing practices. The alternative meat industry was coming through with some very innovative products. However, the seafood alternative market was wide open for innovation. That's when the idea was born: to create a brand that stands for authentic alternatives for fish and seafood and helps protect the oceans.

The first product developed and produced by Happy Ocean Foods was the Happy Ocean Shrymp: a shrimp alternative that feels and tastes similar to a real shrimp and is rich in protein and omega-3 fatty acids. A tuna and salmon alternative are also available. Last year at Anuga, there were a large number of new products in the meat alternative category, some of which caused a stir along with some exciting alternative fish options. Meat and fish alternatives, cultivated meats - they are here, it will depend on market forces and consumer preferences as to how many succeed.

contents

F&B TECHNOLOGY launched to facilitate the connection between food and beverage suppliers of technology, ingredients and packaging across the food and beverage manufacturing sectors for fmcg and foodservice. Copyright 2024

ISSN No. 2744-3566 (ONLINE) - 2744-5895 (PRINT)

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PUBLISHER Tania Walters GENERAL MANAGER Kieran Mitchell EDITORIAL DIRECTOR Sarah Mitchell EDITOR Caitlan Mitchell EDITORIAL ASSOCIATE Sam Francks ADVERTISING SALES info@reviewmags.com SENIOR DESIGNER Raymund Sarmiento GRAPHIC DESIGNER Raymund Santos

Retail 6, Heards Bldg, 2 Ruskin St, Parnell, Auckland. PO Box 37140 Parnell, Auckland Tel (09) 3040142 Email: edit@reviewmags.com

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news ENHANCED BREADINGS FROM LORY CRUMB

Loryma provides a diverse range of ingredients for coated products, including the Lory Crumb portfolio, which includes various shapes and colours for breadings. These functional components create a crunchy texture and offer a visual appeal that makes them perfect for plant-based meat alternatives, vegetable sticks, meat and fish products, and desserts.

The company’s native and modified starches ensure optimal adhesion and crispness in batters, tempura coatings, and dustings. In addition to coarse Lory crumb variations made from maize, rice, potato, and wheat, the portfolio also features innovative shapes like triangles, crescents, discs, and balls in different colours. The Lory Starch Saphire pure is a wheat starch with high adhesion and processing stability, making it an ideal functional ingredient for batters, tempura, and a pre-dust that adds crunch. It’s also perfect for cleanlabel products since it doesn’t have an E-number. On the other hand, modified wheat starch Lory Starch Solaris is suitable for viscosity control due to its cold swelling capacity and process stability. The Lory Starch Achat also retains low viscosity even at high temperatures. According to Norbert Klein, Head of Research and Development at Loryma, their ingredients offer manufacturers creative scope for innovative solutions because they are perfectly matched with each other. “Our remarkable Lory Crumb range makes extravagant creations possible, as they turn breadings into trendy, crunchy, eye-catching creations. Our Lory Starch portfolio provides the perfect technological properties for all types of coatings.”

EXPLORING THE PACKAGING FILMS FOOD MARKET The Packaging Films Food Market is a critical segment within the packaging industry, primarily concerned with producing films for packaging food products. These films play vital roles in preserving freshness, extending shelf life, enhancing visual appeal, and ensuring food safety. Recent data from Persistence Market Research reveals significant growth in this market, driven by various factors. Factors Driving Market Growth: Several key factors contribute growth: • The increased disposable incomes and changing lifestyles have led to a higher preference for packaged and ready-toeat foods, boosting demand for packaging films. Growing concerns about food safety and hygiene have also prompted investments in advanced packaging solutions, further fueling market expansion.

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Technological advancements in film manufacturing processes, like barrier films and active packaging materials, have also driven market growth. • Stringent government regulations regarding food packaging have pushed manufacturers to invest in high-quality packaging films, contributing to market expansion. • The emphasis on sustainable packaging solutions and adopting biodegradable films will drive further market growth in the coming years. Market Opportunities The Packaging Films Food Market presents opportunities for existing players and new entrants. One significant opportunity lies in catering to the rising demand for eco-friendly and sustainable packaging solutions. With increasing consumer awareness about environmental issues,

there is a growing preference for biodegradable and compostable packaging films. Companies innovating in this area stand to gain a competitive edge. Another promising opportunity is the trend of premiumisation in food packaging. Consumers are willing to pay more for products offering superior quality and aesthetics. This trend allows manufacturers to develop high-end packaging films with advanced features, such as enhanced barrier properties and

innovative designs. Furthermore, the growing focus on convenience and on-thego consumption presents an opportunity for packaging films tailored to single-serve and portion-controlled packaging formats. With busy lifestyles and the rise of snacking culture, there is a demand for packaging solutions that offer convenience, portability, and portion control while maintaining product freshness and quality. Read more here

news NEW GLASS RECYCLING FACTORY IN BRISBANE Visy is constructing a new glass recycling and remanufacturing factory valued at $500 million in Stapylton, Brisbane. This is the most significant investment made by the company. The facility will be able to recycle up to 200,000 tonnes of glass per year from Queensland, producing a billion bottles annually. This initiative will also help avoid trucking 40,000 tonnes of glass into the state and recycle more of Queensland’s glass. The site comprises recycling and manufacturing infrastructure, as well as storage facilities, and will contribute towards increasing the average recycled glass content used by glass manufacturing plants to 70 percent.

The glass will be recycled down to three mm using optical sorters before being taken to the furnaces for remanufacturing. There will also be an oxygen-fueled furnace and recycled glass cullet pre-heating technology, reducing emissions compared to traditional glass manufacturing facilities. Finally, the finished goods warehouse and distribution centre will ensure customers receive a constant supply of glass containers.

By building the new facility next to the existing box factory and beverage can plant, Visy will create a beverage container precinct to support customers further. The project is expected to be operational by 2025 and will create over 600 jobs during construction and an additional 200 jobs once the facility becomes operational.

This project represents a significant expansion of Queensland’s recycling and remanufacturing operations. A long-term partnership with Asahi Beverages and agreements with customers Lion, Bundaberg, and Coca-Cola support it.

February/March 2024

news WATER ACTIVITY SEMINAR The Water Activity Seminar, presented by Mary Galloway, Application Scientist at Meter Group, will provide a guide to complete moisture control. The seminar has expanded its event space to accommodate more attendees, ensuring an even richer experience for those attending. Early Bird ticketing will end at 11:55 pm on the 1st of March, 2024. Standard ticketing will open on the 2nd of March, 2024, ahead of the scheduled seminars in Christchurch, Palmerston North, and Auckland later in the month. Tickets include access to all sessions and workshops, networking opportunities with industry experts, insightful panels and discussions, as well as exclusive resources and materials. Every ticket holder will also be

automatically entered into the draw to win one of three PaWkit portable water activity meters. Guests of the events can expect a complete understanding of measurement techniques for water activity, moisture content, and moisture sorption. The event

EPA CLEAR WAY FOR NEW RESEARCH Researchers have welcomed a clarification by the Environmental Protection Authority (EPA) that will allow them to progress new avenues of research for the benefit of New Zealand. In response to an application led by AgResearch and supported by 14 other research or industry organisations, the EPA has stated that organisms known as null segregants are not considered genetically modified organisms (GMOs) and are therefore not subject to the Hazardous Substances and New Organisms Act 1996 which places restrictions on the use of GMOs in New Zealand. A null segregant is the offspring of a genetically modified plant or animal but is not in itself genetically modified or containing any characteristics of being genetically modified. Until now, null segregant

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will also feature a discussion on applications for water activity and moisture sorption, as well as how to effectively move from moisture sorption research to shelf life determination and the establishment of effective water activity specifications.

Highlights of the event programme include discussions on measuring moisture, water activity and moisture content defining water activity, and how water activity and moisture content work together defining moisture sorption isotherms.

organisms have been treated by researchers and industry as if they are genetically modified, which had limited use in research. The EPA says the introduction of any specific null segregant into the environment will still be verified case by case by the Ministry for Primary Industries. “This clarification does not change the way we treat genetically modified organisms used in research in New Zealand, but what it does do is give us clarity on the use of organisms that we saw as being a grey area within the regulations,” said AgResearch science team leader, Richard Scott. “We had a clear view as researchers that these null segregants were not GMOs, but now we have certainty from the EPA to support this.” “The way is now cleared for researchers to consider the opportunities to use null segregants to deliver additional research and benefits to New Zealand’s productive industries and in areas such as health, nutrition, and wellbeing. Opportunities may include enhanced or speed breeding of productive plant species in New Zealand, and use of null segregants in conventional breeding programmes to develop new varieties of NZadapted ryegrass for example. Plant & Food Research was one of 14 supporting applicants across research and industry sectors seeking this clarification, and its chief scientist, Richard Newcomb, agreed that it provides new avenues for research for New Zealand’s food and fibre sectors. “Breeding new varieties can take more than a decade and every research tool we can utilise allows us to make more efficient advancements towards addressing fast-moving global threats to food production, such as climate change and biosecurity.”

news

INNOVATIVE ENZYMATIC SOLUTION C-LEcta and ANKA have developed Acrylerase, a new food enzyme that reduces acrylamide in instant coffee and ready-todrink coffee beverages. This patented technology is the first to target acrylamide directly, and offers significant benefits over existing mitigation measures. As acrylamide is considered carcinogenic, the limitation and mitigation of this process contaminant in food is a priority in regulatory acts worldwide. Typically, acrylamide is formed when starchy food materials are exposed to high heat, such as during roasting and extraction to produce soluble coffee, coffee concentrates, as well as cereal- or chicory-based coffee surrogates. Acrylerase is the first commercially available enzyme

for direct decomposition of acrylamide, enabling effective on-site control of acrylamide levels during the processing of soluble coffee and coffee extracts. It is a flexible and simple drop-in solution that can be easily integrated into existing manufacturing processes. Thus, Acrylerase can help with regulatory compliance without the need for other costly mitigation measures. All this makes Acrylerase a game-changing application in the manufacturing of soluble coffee and coffee extracts. Dr Marc Struhalla, CEO of c-LEcta, expressed excitement in introducing Acrylerase to the market. “This innovative enzyme product offers a practical solution for

soluble coffee manufacturers. Acrylerase® can efficiently reduce acrylamide levels without compromising taste or disrupting production processes.” Jan Schwital, Managing Director of ANKA, a coffee technology company, shared the same excitment. “We believe simplicity and efficiency are key to any successful industrial application. Acrylerase provides just that for controlling acrylamide in instant coffee and coffee extracts.” Consumers are becoming more and more aware of the potential risk of acrylamide in food. In some countries such as South Korea and in the EU, directives and regulations are already in force to mitigate acrylamide and limit consumer exposure, i.e., by

introducing benchmark levels and monitoring acrylamide levels in various product categories, including soluble coffee. In addition, the introduction of fixed maximum limits is currently under discussion by the European Commission. “Acrylerase not only offers soluble coffee manufacturers a much simpler and more flexible way to comply with acrylamide regulations than was previously possible, but also enables usage of coffee volumes that may otherwise be rejected due to high acrylamide formation”, said Oliver Süße-Herrmann, Managing Director of ANKA.

February/March 2024

women in business

WHEN ONE PROBLEM

Solved Another

It was twelve years ago, while reading a newspaper in a café, that Deborah Manning came across two stories that changed her perspective, one about a ‘dumpster diver’ who lived off the edible food discarded by the supermarkets and the other about child poverty and food insecurity in New Zealand.

DEBORAH MANNING KiwiHarvest

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t occurred to her that one problem, i.e., edible food waste, could be used to solve the other problem of food security. So, leaving her professional career as a lawyer, Manning established two food rescue and redistribution organisations: KiwiHarvest and the New Zealand Food Network. KiwiHarvest is a national food rescue organisation that collects surplus and donated food and distributes it throughout New Zealand to community organisations, providing food support to those in need. “I was inspired to establish KiwiHarvest and New Zealand Food Network out of a

strong sense of social justice and a desire to address hunger and food insecurity issues in communities across Aotearoa,” said Manning, Founder & Strategic Engagement Advisor of KiwiHarvest. Since its establishment in 2012, KiwiHarvest has rescued over 11 million kilos of food and delivered over 33 million meal equivalents to vulnerable Kiwis. “I was also aware that the environmental impact of food waste was significant, with wasted food contributing to greenhouse gas emissions and other environmental problems. I saw food rescue as a way to mitigate these issues by diverting

edible surplus food from landfills and redistributing it to those in need.” According to Manning, mentorship is crucial for everyone. She also prioritises continuous learning and development since the field of food rescue is constantly evolving, with new technologies, best practices, and innovations emerging regularly. “Our failures can allow us to try something else, push even harder, and reach higher. It is also important to be a mentor. To help someone else grow, help them push harder, reach higher, and be better.” Developing strong relationships with food donors, recipient organisations, volunteers, and other stakeholders is crucial to succeed in food rescue. Therefore, investing time and effort into nurturing these relationships is imperative and invaluable in the long run. This is especially important in the current scenario as KiwiHarvest looks to form partnerships with businesses nationwide to help fund operations and strategic plans for innovation and growth in 2024. February/March 2024

packaging + labelling

THE MATTER OF SUSTAINABILITY in Pacakging Packaging, labelling and design are integral to product engagement and success. It is essential to capture consumers’ attention and communicate clearly and efficiently within the first few seconds of consumers observing it. This includes what the product is, how many servings it has, what’s in it, and does it meet consumers’ specific nutritional needs.

“N

o matter how beautiful or differentiated packaging looks, if it can’t clearly communicate the core information the consumer is seeking, it will not be successful,” said Ben Crawford, Tomorrow Studio co-founder and managing director. Thomas Kaffes from Label & Litho highlighted that the more prominent the label, the more it will be noticed. “Once the label’s brand is recognised and the product is purchased, the consumer will

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continue to look for it,” said Kaffes. Products purchased are also a reflection of consumers themselves, which means that at an emotive level, design is a tool that can generate product adoption by specifically aligning itself with consumers’ values. “It’s about creating something that connects with people emotionally and leaves a lasting impression,” said Katrina Knapp, director and designer of Studio Nine. Sustainability has been an area of particular interest for consumers, who are increasingly

seeking out brands and options that cater to their desire for reduced waste and less harmful impacts on the planet. This has naturally incorporated packaging and design, as sustainable materials have become a focal point in the packaging industry, and this trend is set to continue in 2024. “As environmental consciousness grows among consumers, brands adopt eco-friendly materials and innovative design concepts to minimise their ecological footprint.” James Calver from Ecoware stated that many are disappointed by New Zealand’s current recycling rates and plastic solutions. For companies with a deep commitment to protecting the land, is an investment in compost collections, diverting food scraps and certified compostable packaging from landfills. Incorporating sustainable packaging and materials is not as simple as it may seem.

While capturing consumer attention and loyalty will help to sell products, packaging must always be functional, as it is key in protecting products from damage and ensuring viable shelf life. Creating solutions that meet consumer demands for value alignment that also ensures foods are still not only edible but have maintained product integrity. “New Zealand is not at the point of recycling most materials and still has paper and PET products at the forefront of recycling. Even that is not done efficiently,” said Thomas Kaffes from Label & Litho. Paper straws are an excellent example of this. Paper straws were presented as an eco-friendly alternative, with plastic straws banned in July of 2023. However, paper straws’ water resistance and fibres are held together by glues and adhesives that have per- and poly-fluoroalkyl substances (PFAS) added. Calver stated that Some 15,000 PFAS chemicals are known, and studies have linked these chemicals to cancer, reproductive issues, endocrine disruption, and various health effects. “PFASs and their alternatives are used as a barrier or repellent against grease and water to keep migration acceptable during transport, shelf-life, and food consumption.” Ecoware itself creates paper straws specifically made with food-grade glue and soy-based inks. Calver emphasised the importance of identifying and regulating these chemicals for human health and the environment. Regarding labels, Kaffes is passionate that consumers should have clear instructions

to remove labels before placing products in recycling to ensure their recyclability. MPI has also introduced new regulations around how allergens and foods must be stated on products, split into three categories: allergen declaration, warning statements, and advisory statements. Gone are the times when ingredients stated ‘tree nuts’ as an allergen warning; now, the nut must be specified with the type of nut included inside the product. Warning statements are for foods containing royal jelly, kava or are infant formula and food products, and formulated supplementary sports foods. Warning statements need to be at least 3mm in height or 1.5 mm on small packaging, clearly stating the risks to those allergic as follows: ‘This product contains royal jelly which has been reported to cause severe allergic reactions and, in rare cases, fatalities, especially in asthma and allergy sufferers’. Foods that require advisory statements include products with bee pollen, milk or milk substitutes made from cereal, nuts or seeds, unpasteurised egg products and more. There are no set words from advisory statements; brands here can choose their own wording and font size, given that it is still readable. These new rules were introduced on February 25th 2021, and by 25th of February 2024, labels must meet these new rules, with all food a drink adhering to the new PEAL rules by 25th of February 2026. Another key challenge comes as part of launching new brands. Brave Digital’s Brendon Doig explained that becoming

granular in planning has become a key part of avoiding headaches later on. “We find if we have a solid understanding of all the nuances of developing a product, the better and more effective we can be,” said Doig. Lee Philo from Creative Philosophy shared that design trends reflect the industry and the market’s fast-moving nature. He continued that the supermarket industry presents significant challenges. Strategy director at Milk, Ben Reid, highlighted the growing competitiveness in FMCG categories, particularly with supermarkets building stronger representation in private labels, that many in the industry are seeing a benefit in going through a brand process before a packaging process. This has driven design agencies to take a research-driven approach to create a strong, distinctive identity system for a brand to enable businesses to take brands across any channel while maintaining consistency. This strategy enables businesses to maintain a competitive advantage within this hypercompetitive channel. “It also defines the brand’s core distinctive assets, which can then be seamlessly taken through to packaging,” said Reid. The skill of a packaging designer is centred on its ability to distil large amounts of information into straightforward yet visually appealing messages. “Effective packaging design goes beyond aesthetics and trends; it tells a story and creates an emotional connection with consumers,” said Philo.

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packaging + labelling

A NEW EFFICIENT PACKAGING SOLUTION Retorting is a crucial process in food preservation, involving the heat treatment of food within its packaging to achieve commercial sterility and stability at ambient temperatures. This method ensures the safety and longevity of food products before consumption.

lobal packaging organisation Tetra Pak, detailed that retorting can be used for a range of packaging can undergo retorting, including carton packages, like tin cans, glass jars, and plastic pouches. This offers a versatile and efficient solution for preserving various types of food. These cartons are filled with unsterile contents and then processed after sealing. A laser perforation feature facilitates easy opening of the package, enhancing user convenience.

Retorting products is not only perceived as more eco-friendly to consumers but far more efficient. According to Tetra Pak, it takes up less space on supermarket shelves (25 to 40 percent) and is significantly lighter to transport. One truckload of Tetra Recart cartons equals approximately nine trucks delivering empty cans or glass jars. Once the packages are filled, a pallet will hold 20

NAVIGATING SUSTAINABILITY IN LABELLING Once a consumer recognises the label of their favourite brand and the product is purchased, this will continuously be a reason for a customer to return and look for this identifier when purchasing products.

THOMAS KAFFES

General Manager Label & Litho

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“A

standout label or packaging will grab attention, especially on a crowded shelf. It should be visually appealing and inform the consumer of the company’s background, passion, values and quality,” said Thomas Kaffes, General Manager at Label & Litho. Kaffes continued that it was important for brands to get a good designer who could create something eye-catching or unique using metallics, texture varnishes and laminates. “Quirky can be a big seller in the right market.” However, a key challenge facing many is the increased drive and demand for sustainability. Kaffes emphasised that New Zealand doesn’t currently possess the resources or systems to recycle most materials effectively. Paper and PET products are still at the forefront of recycling initiatives, which are not conducted with a high level of efficiency. One aspect Kaffes said was essential to communicate and educate on the need to remove labels before recycling products. “Gen Z is hot on climate change and protecting the environment; the passionate

ones tend to buy products with no labelling or packaging, for example, solid block shampoos and conditioners.” One action that Kaffes believes should be implemented for sustainability is the explicit instruction on labels that should be removed before recycling. This lets the consumer know that the carrier product will get recycled, and a small part of the packaging will be disposed of in a landfill. Although not ideal, it is the best option currently accessible. Inexpensive packaging for high-volume, low-cost products such as sugary drinks will continue. Trends for matt labels are growing and are something that consumers look out for due to a paper-like look and perception of being more user-friendly. On the other hand, glossy labels are experiencing a downward trend due to their plastic-like appearance, even if they are paper stock with a gloss varnish. “Some companies have embarked on a brand refresh to get their products noticed on the shelf; one company is moving away from the traditional Black and Gold labels that many others have and moving to a pastel palette with texture coat. Point of difference is key.”

percent more food than a pallet with cans. Products are packaged in the carton, which is then sealed and undergoes heat treatment in a retort, typically at temperatures around 121.1°C for sterilisation or lower temperatures for pasteurisation, depending on the product’s characteristics. The retorting process can vary from 60 to 180 minutes, ensuring safety and quality. Each food product requires specific temperature and time parameters to maintain optimal quality while achieving the necessary level of sterilisation or pasteurisation. Retorting minimises heat exposure, preserving the product’s freshness and taste. A wide range of food products, including tomato, beans, soups, ready meals, and pet food, can be retorted in carton packages, provided they can withstand heat treatment without compromising taste or texture. However, alternatives such as aseptic filling offer another method for achieving shelf-stable food, particularly for

beverages and dairy products. Retortable carton packages comprise six layers, including polypropylene, aluminium, and paperboard, contributing to at least 69 percent of the package. This structure ensures the package’s integrity during the retort process and meets the demands for extended shelf life. Specialised equipment, such as steam water spray retorts and carton packages, ensuring uniform heat distribution and integrity. Control of outer overpressure during processing is crucial to prevent package deformation. The benefits of carton packages for food products include space efficiency on shelves, consumer perception of freshness, lightweight transportation, and user-friendly features such as tear opening and re-closure mechanisms.

Retorting in carton packages offers a reliable method for preserving various food products, ensuring safety and quality throughout the supply chain.

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packaging + labelling

LABELLING AND COMPOSITION OF FOOD AND DRINKS

Food service businesses, have you updated your allergen declarations and trained your staff? The Australia New Zealand Food Standards Code (the Code) was amended in 2021 to introduce new requirements for labelling allergens in food.

hese plain English allergen labelling changes will help people find allergen information on food labels more quickly and easily to make informed and safe food choices. Under the existing rules, any food packaged and labelled before 25 February 2024 may be sold for a further two years. After 25 February 2024, businesses need to communicate the changes and train their staff so the information they give customers meets the new rules. After this date, all products must be appropriately labelled according to the updates to the Code. • Allergens must be declared on the label using names specified in the code. • Allergens must be declared in a contains statement (using the required name in bold font). • Allergens must be bolded in the ingredients list using the required name.

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• Wheat allergy is now distinct from gluten. • There are nine specified tree nuts that must be declared instead of ‘nuts’ or ‘tree nuts’. • Molluscs must be declared separately to Fish and Crustacea. • Processing aids must be declared in the ingredients list if they contain an allergen. Food service businesses may need to return to suppliers to receive the right information verbally or in writing. To help with these changes, New Zealand Food Safety has published a guidance document for Allergen Labelling - knowing what’s in your food and how to label it. This guide was developed to help food businesses follow the rules and get their labels right when declaring allergens. For more information, visit the MPI website or get in touch at foodactinfo@mpi.govt.nz

VINE

Art

Message On A Bottle For wine labels, the design is a critical aspect influencing consumer appeal. First impressions matter. The purpose of the wine label is to make a particular wine recognisable, whether scanned at retail, offered by a sommelier, on a wine app, or on a website - the label matters.

MESSAGE on a Bottle

rafting a wine label is an art. Label design guidelines such as readability, accurate technical information and clear fonts help, but poor colour choices and a lack of information mean a more negative reaction. Award stickers, however, are a plus on any label. Wine labels are the gold standard of first impressions, and making every centimetre count means they are much more than just a square of paper. After all, the bottle's contents have been judged from the label well before the wine is even drunk.

This little communicator packs a punch, reflecting the craftsmanship and identity of the wine. The label is a crucial consumer touchpoint, influencing as it does purchasing decisions. This art form sets a bottle apart on the shelf has made the wine label design a powerful tool. With millions of different wine labels worldwide, each is doing its best to stand out; cutting through is vital to success. A visually appealing and innovative label captures consumer attention, so winemakers view the label as a canvas.

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The label draws in the consumer, engaging and asking them to appreciate the craftsmanship behind the product.

They use the label to establish a connection with consumers through design, colour, and distinctive fonts. Equally important is the information presented on the label. Beyond the basics, the label often narrates the winery's story or winemaker's philosophy. The label draws in the consumer, engaging and asking them to appreciate the craftsmanship behind the product.

The wine label extends beyond aesthetics. The information on it is crucial in establishing consumer trust and credibility. Consumers are increasingly seeking transparency regarding winemakers' sustainability and ethical practices. The label serves as a platform for this communication. Certifications, eco-friendly packaging details, award wins and relevant information contribute to fostering consumer trust. For its size, the wine label punches well about its weight. A multifaceted tool, its creativity captures the eye, information guides the consumer, and the narrative establishes a connection. Winemakers recognise the label as a critical element in the overall branding, understanding that it is a vital element in shaping the perception and experience of the wine.

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packaging + labelling

CHALLENGES OF COMPOSTABLE PACKAGING

In-store bakery and deli items require diverse packaging solutions to cater to varied needs: preserving heat for hot foods, keeping cool for cold foods, and maintaining integrity for oil and saucy foods.

ebra Goulding, Foodstuffs packaging programme manager, said the supermarkets also look at how items are transported from the store, considering how they would be stored or reheated. “You’ll typically find tubs, lids, trays, dishes, bags and both paper and plastic boxes and wrap,” said Goulding. A key challenge to catering to these needs is food safety, which Goulding emphasised was a top consideration for Foodstuffs packaging solutions. Deli staff ensure hot boxes are kept at food-safe temperatures and time frames and continuously check supply while ensuring food does not dry out or end up as waste

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because it goes unsold. “Packaging plays an important role in protecting the food, both in the store and for the customer when they take it home.” The packaging industry faces consumer demand for sustainable solutions, with compostable packaging being a significant innovation introduced over the last few years. However, while a shift from plastic and consumer awareness around what is and is not recyclable has grown, plastic alternatives are not always better regarding recyclability or their ability to maintain food quality and safety requirements. Compostable packaging has its appeal in eco-friendliness.

However, Goulding said there were always compromises and trade-offs to consider when using this as a packaging solution. If the packaging is certified home compostable, there may only be a small percentage of customers that take the packaging home and put it into their composting bin. “If it is industrially compostable, there’s also a limited network of industrial composters in New Zealand, at around ten facilities nationwide. So, realistically, how much packaging will end up being composted?” Goulding explained that plant-based plastic alternatives make sense from the point

of view that they are from a renewable resource, but they have still been created from a crop like wheat or sugarcane. Growing a crop requires extensive resources like land, water, labour, and energy. It must then undergo an energyintensive process to convert the starch to a usable material. However, removing unnecessary plastics, for example, when shopping for loose fruit and vegetable items, and trialling alternative packaging solutions, such as foil-free sealable wrap to replace deli and seafood foillined pouches, are a couple of the many ways to mitigate and reduce plastic waste. Moving forward, Goulding said brands were still adjusting to legislative changes to kerbside recycling, reflected in foodstuffs in-store efforts and its sustainable packaging commitments and ensuring its customers know how to recycle packaging.

UPCOMING TRENDS IN ROBOTICS THIS YEAR The total number of operational robots worldwide reached a peak of approximately 3.9 million units. Following this increase in demand, the International Federation of Robotics has identified the top five automation trends of 2024.

rtificial intelligence (AI) and machine learning are a growing trend in robotics and automation. The development of generative AI, which involves using training data to create something new, is one such example. This type of AI is popularised by tools such as ChatGPT. Robot manufacturers are working on generative AIpowered interfaces that allow users to program robots using natural language instead of code, making it more intuitive for workers who may not have specialised programming skills. Predictive AI is another example of the use of AI in robotics, where data from

robot performance is analysed to predict future equipment states. Predictive maintenance can save manufacturers the cost of downtime. Machine learning algorithms can also optimise processes by analysing data from multiple robots performing the same task. The performance of a machine learning algorithm improves with the amount of data it is given. Improved sensors, vision technologies, and intelligent grippers enable robots to work safely alongside human workers, responding in real time to environmental changes. Collaborative robots (cobots) can help with tasks that require heavy lifting, repetitive

motions, or work in dangerous environments. They are meant to support human workers rather than to replace them. New competitors are entering the market with a specific focus on collaborative robots. Mobile manipulators, a combination of collaborative robot arms and mobile robots (AMRs), offer new use cases that could substantially expand the demand for collaborative robots. Mobile Manipulators, or "MoMas," combine a robotic platform's mobility with a manipulator arm's agility. They can navigate complex environments and manipulate objects, making them useful for material handling tasks. Digital twin technology is another method used to optimise the performance of a physical system by creating a virtual replica. As robots become more integrated in factories, digital twins can use their real-world operational data to run simulations and predict likely outcomes. Since

the twin exists purely as a computer model, it can be tested and modified with no safety implications while saving costs. The Chinese Ministry of Industry and Information Technology (MIIT) aims to mass-produce humanoids by 2025. The potential impact of humanoids on various sectors makes them an exciting area of development. Still, their massmarket adoption remains a complex challenge due to costs, a crucial factor. "The five mutually reinforcing automation trends in 2024 show that robotics is a multidisciplinary field where technologies are converging to create intelligent solutions for a wide range of tasks," says Marina Bill, President of the International Federation of Robotics. These advances continue to shape the merging industrial and service robotics sectors and the future of work.

February/March 2024

I 19

forklifts

REGULAR MAINTENANCE IS INTENDED TO MAKE SUITABLE FORKLIFTS BETTER Happy New Year – and welcome to my first FB Tech column of 2024.

RODNEY GRANT

Chief Executive NZFIA

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hope, like me, you had a thoroughly enjoyable break over Christmas with whānau and friends, and you’re raring to go for another year. Before I get into the nitty gritty, I wanted to quickly share with you a thought I had while enjoying the company of loved ones – I promise I’ll relate it to forklifts. The time and effort we put into maintaining our equipment is almost as important as our mental and physical health. Sometimes, like our health, doing things good for us (and our machinery, like forklifts) falls by the wayside when life or work gets busy. So, as we bed ourselves in for the long haul of another year, it pays to remember

that taking time for yourself can help deal with the busyness of life. A similar logic applies to forklifts. Regular forklift maintenance minimises the risk of accidents and injury to the forklift operator and others in the workplace, reduces productivity losses due to forklift downtime, and extends the service life of the forklift. As always, the NZ Forklift Industry Association’s Forklift Good Practice Guidelines are immensely helpful in understanding one’s responsibilities for forklift maintenance requirements. It’s not up to you to maintain the forklift. Still, a planned schedule of maintenance, lubrication, and inspection

A planned schedule of maintenance, lubrication, and inspection should certainly be followed, and, importantly, this schedule of work should be undertaken by “a trained and competent person”.

should certainly be followed, and, importantly, this schedule of work should be undertaken by “a trained and competent person”. Additionally, the procedures must be carried out to the specifications provided by the manufacturer for that forklift. I hear you ask who is a trained and competent person: those who are qualified in the inspection, repair, and adjustment of forklifts and those whom their employers authorise. An NZ Certificate in Heavy Automotive Engineering Levels 3 and 4 with a Material Handling qualification is a way

of demonstrating competency. Record keeping for all maintenance and inspection procedures is a must, too. If any of the above steps aren’t followed, you could have a forklift on your hands with a voided warranty and/or one with adversely affected operations and lifespan. It is also essential that any routine maintenance involving parts, oils, and lubricants must be within the specifications set out in the applicable workshop and maintenance manual for the equipment being serviced. Using alternative grades and types of oils and lubricants may alter the forklift’s performance and create an unsafe hazard. Check the Guidelines for a list of different examples of wear and tear on various forklift parts, but suffice it to say, poor forklift maintenance is a surefire way to cause an accident. Your forklift can also undergo nonroutine maintenance, which can be the repair or replacement of failed or

worn components or adjustment of components on a forklift. These kinds of maintenance programmes can also add value to the forklift, for example, fitting components to enhance the operation of the forklift or increase the safety aspects during its operation. Then, pre-operational inspections ensure the forklift is in safe working order, ready to be used and capable of completing the required task (s). These should be carried out at minimum durations set by the manufacturer. An example may be daily inspections for environments where the forklift is operated in a more conventional eight-hour workday or for environments where forklifts operate for 24 hours. The forklift may be inspected at the start of each shift. Sometimes, we forget that a lot more goes into the safe and successful operation of a forklift. Sometimes, it pays to check in with our Guidelines from time to time to ensure you’re ticking all the right boxes because it will give you and your team the guidance to reduce the risk of harm.

February/March 2024

I 21

potatoes

MEET PAULA LLERAS from Potatoes NZ

Paula Lleras graduated from university with a degree in Agronomy and Agrifood Management. Now the seed and research administrator at Potatoes New Zealand, she administrates the seed potato certification database (BELIS) and manages annual data entry, regular newsletters, and meetings.

“H

orticulture had always been of interest, and after joining Seed and Field Services in the South Island and working mainly with potato crops, it soon became a great passion,” said Lleras. Lleras is also a seed inspector, carrying out field and tuber inspections of seed potatoes. Lleras also assists with Potatoes New Zealand’s Research and Development projects and supports its Technical manager. Working alongside growers is a highlight for Lleras, who enjoys the work environment of Potatoes New Zealand, both indoor and outdoor and the continuous learning opportunities she’s provided. Being immersed in nature, in particular, the mountains recharges Lleras and fills her with energy. “I like people with goals, aspirations, positive thoughts, and loyalty. Easy going, good sense of humour who are understanding and are not too judgemental.” She finds inspiration from many sources, people, places, and situations. With her nature geared towards learning, Lleras loves to absorb knowledge from these varied sources and podcasts, books, articles and social media.

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trade legislation

GEOGRAPHICAL PUSH BACK

The Manuka Charitable Trust said the hastily drafted and truncated hearing process for the Foreign Affairs, Defence and Trade Committee on the European Union Free Trade Agreement Legislation Amendment Bill, contravenes protections under Te Tiriti o Waitangi and key iwi settlement legislation.

he Trust objected to the content of the Bill, at a special hearing of the Committee recently. The Trust shares concerns raised that the proposed amendments to the Geographical Indications Act are strongly in favour of European Union producers at the expense of New Zealand’s equivalent high value distinctive exports, such as our Manuka Honey and oil, which will not receive any protection either in New Zealand or European markets. “Government is about to underplay New Zealand’s x-factor both culturally and economically in international markets by not being committed to use geographical indications to protect “other goods” like our Manuka Honey,” said Pita Tipene, Chair of The Mānuka Charitable Trust. “New Zealanders are losing out on the protections afforded to EU goods, culture and distinctiveness. Any well-intentioned or mature economy such as New Zealand would defend and protect its mana and the distinctiveness of its indigenous goods. The economic benefits of these typically high value, low volume exports flow to current

and future generations,” he added. Mānuka Charitable Trust has requested that the Government use the Bill to take a simple step and amend the definition of a “New Zealand Geographical Indication” of the Geographical Indications (Wine and Spirits) Registration Act 2006 to include “other goods”. “At the start of this consultation, the Government was receptive to extending the Geographical Indications Act to goods other than wines and spirits. But there has been a U-turn on this without any consultation or discussion,” said Tipene. “In effect, this Bill has brought about a unilateral change. This is inconsistent with the partnership established under Te Tiriti o Waitangi, the recommendations of Wai 262 and New Zealand’s international obligations,” he added. David Banfield, Chief Executive at Comvita, shared similar concerns about the Bill. “Extending geographical indications to other goods will protect our high-value products and ensure continued international market growth of these products – as per the

growth in New Zealand wine,” said David. The New Zealand apiculture sector has experienced extraordinary growth since Manuka Honey’s antibacterial properties became internationally renowned. In the ten years to 2020, New Zealand honey export revenue increased five-fold to just over $525m. Manuka Honey drives 84 percent of all industry revenue and 91 percent of all honey export revenue. At Parliament last week, the Honey Industry Strategy announced the ambitious goal of doubling exports to $1 billion by 2030. Projected growth in the international honey market is expected to reach more than $20 billion by 2030, and growth of Manuka Honey exports are expected to continue. “We hope the Government will take the right course of action and amend the bill to allow for protection of New Zealand geographical indications for other goods. We believe this is undeniably the right step to take both culturally and economically for the long-term economic and cultural benefit of the whole of Aotearoa New Zealand,” said Tipene.

February/March 2024

I 23

20mins with fruitometry

STRATEGIC AI SCANNING

n o s a e S g n i w o r G During

For decades, the kiwifruit industry has used antiquated manual methods, from tape measures to clicker counters, to estimate crop load and harvest yield. Unlike traditional methods, AI technology identifies crop features across entire blocks of orchards with unmatched precision.

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ruitometry has developed the first commercial service in Aotearoa to assess entire orchards digitally using image processing and artificial intelligence. This provides the industry with comprehensive insights that help make earlier crop management decisions at all stages of the growing season. The system generates a visual heat map of fruit density for every orchard row. Armed with this powerful and accurate information, orchard owners and managers can see exactly where the problem areas, such as crop overload or underproductivity, need to be improved. Before Fruitometry scanning became available, Bay of Plenty orchard owner Marc Jenkins was frustrated at the inexact science of manual fruit counting by the bay and had

always described growing SunGold kiwifruit as a numbers game. At the 1.8-hectare Katikati orchard he planted in 2018, he produced good-sized, high TZG fruit in time for Kiwistart premiums. “The reality is out of my 18,000m2 of orchard, when I did manual counts, I was only covering 100m2,” said Jenkins. It didn’t take much convincing for his orchard manager to see how the Fruitometry heatmaps could be used to make strategic decisions. A comprehensive scan of his orchard revealed that 30 per cent had small fruit with an excessively high fruit density. They decided to employ thinning crews in that part of the orchard to address this issue, saving thousands of dollars in labour costs.

The pack-out for that year confirmed that Jenkins and his manager were making progress with the development of the orchard, which was four years old at the time. Jenkins believes that scanning at strategic times of the growing season, such as fruit set and post-thinning, is beneficial and recommends other growers to do the same. Fruitometry’s hardware and software technology can readily adapt to crops such as apples, cherries, and grapes. “Our primary focus is on kiwifruit because it contributes most significantly to the national GDP, is New Zealand’s largest horticultural export, and has the highest revenue per hectare of any domestic crop,” said Christopher Miller, CTO of Fruitometry.

“We use proprietary software workflows that utilise real-time object detection AI scanning, enabling us to provide crop density reports to our customers within 24 hours, often on the same day.” The kiwifruit industry continually adopts new technologies to improve efficiency, sustainability, and quality. Fruitometry is well-positioned to continue developing world-class AI models that predict kiwifruit growth transitions from winter cane to mature fruit and harvest yield.

February/March 2024

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column

TASTE OF Summer Sweet corn is the taste of summer, and LeaderBrand, one of the largest growers in the country, prides itself on growing corn in Gisborne. The climate, sun and soil are all perfectly aligned to grow what they believe to be the best sweet corn available.

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eaderBrand trials different varieties of corn from all over the world each year to ensure that they’re growing the perfect match to the conditions and Kiwis’ palettes. “Our corn is all about ensuring the best tasting, sweet and creamy corn. We know how much Kiwis love their sweet corn, so it’s important that every cob is packed full of flavour,” Richard Burke, LeaderBrand CEO, said. LeaderBrand started planting in August to ensure harvesting for December and hitting Christmas tables, and then it is available through the crucial summer months for barbeques and easy meals over the holidays. “Thanks to an amazing August in Gisborne, one of the hottest on record, we could plant our corn harvest successfully. Even though we’ve had more rain than we’d like, the warmer days and cooler nights mean the sweetness has been locked into the crop.”

Once the sweet corn has reached maturity, it’s time to harvest. LeaderBrand doesn’t use machines. Every cob is handpicked to ensure they deliver the highest quality corn to stores. The Quality Control team checks every crate before it leaves the field. LeaderBrand says that once the perfect cob has been selected, it’s all about getting the field heat out as soon as possible. They transport all their corn to their state–of– the–art cooling centre, which helps to lock in the sweetness of the crop. Then, they deliver their corn chilled straight to the stores and distribution centres, usually by the next day of harvest. A great tip for checking the freshness of the corn is to look for a cob with a tight green husk that is rounder and fatter at the ends. LeaderBrand does not encourage pulling back the husk in-store as this dries out the cobs. Sweet corn is one of the last true seasonal vegetables available, so the team at LeaderBrand encourage celebrating its arrival and making the most of this delicious vegetable throughout the summer. “Corn is only around for three months, so enjoy it. As well as being quick and easy to cook, there are plenty of health benefits.” “Corn is an easy and tasty way to get more colours into your diet. It’s packed full of antioxidants and great for healthy vision. It’s also a great source of fibre, rich in folic acid and vitamin C. Kids love it, so it’s an easy way to add another vegetable to their diet.” Sweet corn is such an important part of a Kiwi summer, and after the turbulent year, consumers need some sunshine and happiness. Let’s be honest: food is such a great source of pleasure. February/March 2024

I 27

innovation+technology

LIPTON INVEST IN Future Education The President of Kenya, His Excellency Dr. William Samoei Ruto, has officially inaugurated the Lipton Tea Innovation & Technology Academy with the mission to make Kenya the world centre of advanced skills and knowledge in tea cultivation.

o-funded by the world’s largest tea group and the biggest purchaser of Kenyan tea, LIPTON Teas and Infusions, along with the Government of Kenya’s Ministry of Education and the University of Kabianga, the Academy is the first higher education institution to be dedicated to tea. As many as 3000 Kenyans each year will gain professional training at the Academy to support the development of the country’s largest export industry beyond the production of superior raw materials and into creating talent that is sought worldwide. By creating the international pinnacle of quality and responsible practices, the Academy will further enhance Kenyan tea’s designation of origin as synonymous with premium value which will in turn help raise living standards throughout the region. Kenya already grows some of the world’s finest teas and the country’s highlands are renowned for their perfect climate and conditions. Tea contributes around 23 percent of all Kenya’s foreign exchange earnings and around five million people in the country are directly or indirectly involved in its production. The Academy will especially encourage and support women’s education and empowerment. It is estimated that around 60 percent of workers in the Kenyan tea industry are women. The Academy will provide vocational training as well as bachelor’s, master’s, and PhD level courses. The curricula have been structured to create the highest standards of tea cultivation, harvesting, and processing, and vary from introductory skills in business

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and diversifying farm incomes to advanced scientific research and technological innovation. As part of LIPTON Teas and Infusions’ efforts to elevate the tea industry and create value for all, the company is licensing its Intellectual Property, including drought and pest resilience development, plus remote sensing and AI-enhanced analytics for free. The President of Kenya, His Excellency, President Dr Ruto, said this pioneering initiative will position Kenya as a global hub for training top-quality tea professionals and facilitate innovation throughout the tea value chain, as well as technology transfer. “The Academy will also facilitate the upskilling of existing tea farmers, thereby driving the transformation of the tea industry to deliver maximum benefits for households, the value chain and the national economy,” said President Ruto. Natalie Roos, Chief Executive Officer of Lipton Teas and Infusions said that by investing to create more value, the company can share more value for the benefit of all. “The Academy reinforces our commitment to the Kenyan tea industry and the steps it is taking to raise standards in terms of quality, as well as human and environmental protections. Higher education, available to more people, is the cornerstone of our shared future,” said Roos. “The Lipton Tea Innovation & Technology Academy will create an outstanding and renowned pool of talent that will be sought after by all tea regions around the world.” The University of Kabianga has been chosen as the site for the Academy since it

sits in the heart of the tea-growing region of Kenya and can be accessed easily by workers and professionals. It also has its own tea farms that can be used for training and research and has a thriving agricultural sciences school. The Academy curricula and academic research programs will be developed locally in partnership with Cranfield and Oxford Universities in the UK, long-standing partners of LIPTON Teas and Infusions. University of Kabianga Vice Chancellor Prof. Eric Koech said that the university is committed to contributing to the socioeconomic transformation and development of the tea sector through modern training, research and innovation in tea value chain whilst leveraging on sustainable and environmentally friendly practices in partnership with LIPTON Teas and Infusions. Professor Mette Morsing, Director of The Smith School of Enterprise and the Environment at the University of Oxford said the school has collaborated with Lipton to research regenerative business practices in the tea industry. “We are excited about the launch of the Lipton Tea Innovation & Technology Academy and the opportunity it provides to disseminate new knowledge and best practices, and to promote positive industry change,” said Morsing. The Academy is now open for students to enrol ahead of the first courses due to begin towards the end of the year.

EAGLE EYE UNVEILS EAGLEAI

Eagle Eye, a top SaaS business that provides loyalty, promotions, and marketing solutions for retail, travel, and hospitality brands, has introduced EagleAI. This AIpowered modular data science solution is customer-centric and designed for the grocery and retail sectors.

agleAI is aimed at helping retailers and grocers worldwide meet their customers' individual needs, optimise promotional spending, increase ROI, and enable one-to-one engagement that drives customer loyalty. By streamlining connecting and organising customer data across touchpoints using advanced machine learning and AI, it creates uniquely personalised offers for customers instead of selecting the “best fit” offers based on a limited number of options. “At Eagle Eye, we’re committed to powering the personalised marketing revolution and launching EagleAI represents a significant step on that journey,” said Tim Mason, CEO of Eagle Eye. “We believe that personalisation is the retail version of the Golden Rule - treating people as they would like to be treated - and with EagleAI, retailers can put this into practice in a real, scalable, efficient way.” EagleAI’s data science is powered by machine learning algorithms considering factors like product affinity, shopping predictions, promotional responsiveness, budgetary controls, and more. The algorithms work together to create and target suitable offers to the right individual. This creates the ability to build personalisation at the individual level and execute it at scale. The combination of creating offers for individuals and the ability to execute them in real-time and at scale makes EagleAI unique – and powerful. Eagle Eye developed EagleAI after

acquiring Untie Nots, a Paris-based SaaS company with extensive and proven AI capabilities, in early 2023. Leveraging the expertise of the Untie Nots team, the power of the Eagle Eye AIR platform, and Google Cloud technology such as Vertex AI, EagleAI is a standalone solution under the umbrella of the Eagle Eye Group. “Our vision for EagleAI is to empower businesses to personalise the end-to-end customer experience while maximising ROI,” said Zyed Jamoussi, co-founder of Untie Nots. “We’re giving retailers the capability to manage the full complement of promotional, loyalty, and media investments for every individual customer across every business unit.” According to McKinsey data, 71 per cent of consumers expect personalisation, and 76 per cent are frustrated when they don’t get it. By optimising customer communications and putting customers at the centre of decision-making by understanding their needs and crafting relevant offers and marketing, EagleAI helps create more rewarding connections and deeper relationships between retailers and their customers.

February/March 2024

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innovation+technology

MANUFACTURERS BOUNCING BACK FROM BRINK

After a difficult year for Kiwi manufacturers, 2023 ended on a high according to a new report from inventory management software provider Unleashed.

he Manufacturing Index shows NZ small to medium sized manufacturers were well into the black overall in Q4 2023, headlined by the rebounding profitability of businesses in the Food and Clothing sectors. “In 2023, New Zealand small and medium sized manufacturers faced a number of well-documented headwinds, which makes their rebound to finish off the year all the more impressive,” said Unleashed Head of Product, Jarrod Adam. “Heading into Q1 we have seen some very strong indicators of improvement among many of the local industries, particularly the improving stock control and lead times.”

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The Manufacturing Health Index report assesses the profitable return for each dollar invested in inventory (GMROI) for small to medium sized manufacturers throughout New Zealand, Australia, and the United Kingdom. The report draws on a combination of sales, expenditure and overall efficiency metrics, analysing 2600 manufacturers across 13 different industry categories. While the New Zealand manufacturing sector saw increased profitability in Q4 2023 with $2.05 made for every dollar spent, it was again well outpaced by its UK contemporaries at £2.33, and AUD$2.22 in Australia. “It’s no secret that our manufacturers have been having a rough go at it recently. Q3 was one of New Zealand’s least profitable quarters for nearly two years. With that in mind, and with all of the upheaval in the world economy, it is very impressive that NZ Inc has managed to get itself back in business,” said Adam. Improved results in Q4 are a strong indicator, but further pain could be ‘in the post’, as repercussions from shipping delays from the Red Sea conflict remain to be seen. “As New Zealand is particularly sensitive

to shipping supply chains, impacts from the Red Sea crisis are being watched closely by local manufacturers. Firms experimenting with Just in Time stock strategies may be forced to up their investment in safety stock in order to buffer against longer lead times,” said Adam.

Game of two halves for food and beverage: Food bouncing back, beverages doing it tough The Food manufacturing industry bounced back into the black with an overall profit of $2.03 for each dollar spent, providing some breathing room after posting $0.95 averages through Q3 and Q2. This comes as some food processing plants around the country have had to restructure or shut down, and the cost of living crisis has put even more pressure on food manufacturers’ already slim margins. Results in the Food and Beverage industries, usually very closely correlated, decoupled in Q4 2024 as Beverages experienced stubbornly low profits, compared to the rebounding Food sector. Beverages saw per-dollar profits of $1.21 in Q4 , after spending most of the year in the red with returns of $0.85, and $0.82. Beverage overstock levels remain relatively high with an average of $107,665 per business, much higher than the $65,410 seen in 2022. By comparison, Australian beverage producers are earning an average of $2.93 for every dollar spent, indicating that NZ manufacturers are lagging behind their Australian cousins. For New Zealand beverage producers, the key issues stymying industry growth were regulatory compliance, as well as the pressures of a high excise tax for alcohol producers. Altitude Brewing managing director Eddie Gapper said the high tax is adding significant pressure to independent brewers, on top of the difficulties of consumer demand, and industry consolidation “The relentless increases in excise duty tax are driving up the cost of a beer” Despite facing difficulties in profitability and overstock issues, Beverages have continued to push down lead times to one of the lowest of all industries with lead

times of only 13 days. Cosmetics continues strong performance The local Cosmetics industry, one of the stand out performers of last quarter, has continued its strong run with a $3.06 profit from every $1 invested in inventory in Q4 2023. The industry has made use of a boom in e-commerce to become a powerhouse of local manufacturing. Lead times are low as the industry gets the right balance of sales to inventory, at only 11 days. The promising trajectory of the Cosmetics industry has indexed closely to its inventory control, following a worrying $359,608 spike in overstock in Q4 2022. A year on and the industry has more than halved the average excess stock on hand, down to $145,879.

lower supply chain costs – that leave them more flexible and able to invest in response to demand. Average lead time performance – measured in this case as the time taken between placing a purchase order and receiving the goods – dipped below 20 days during Q4 across all three regions. This corresponded with a reduction in overstock levels – measured as the value of inventory held over and above optimal levels for that business. This saw many firms better able to maximise returns – particularly in Australia and New Zealand, where lower lead times appear to have given manufacturers the confidence to shed some of their ‘Just in Case’ stock and shift towards more profitable ‘Just in Time’ strategies.

Clothing bounces back with final quarter buzzer beater

Unleashed Manufacturing Health Index numbers — NZ

After a grim year for local makers and designers, the clothing industry saw a late surge into health in Q4 2023, seeing profit margins of $2.13 per dollar spent on inventory, almost double the sluggish $1.09 of the previous quarter. But perhaps the most impressive figure from the sector is the drastic drop in lead times, down to 16 days in Q4 from the staggering heights of 50 in Q1 2023. Despite being beholden to international shipping performance, clothing manufacturers have taken advantage of a boom in e-commerce to achieve the profit margins they are now seeing.

• In Q4 2023 New Zealand manufacturers had an average profitability of $2.05 for every dollar spent. • Up $0.50 cents from lacklustre Q3 profitability of $1.55, the lowest quarter in two years. • We are lagging behind Australia ($2.22) and the UK (£ 2.33) in profitability. • Q4 brought firm sales, as 74 percent of manufacturers experienced better-thanexpected, or as-expected demand in Q4 2023 • In New Zealand lower lead times have given manufacturers the confidence to shed some of their ‘Just in Case’ stock and shift towards more profitable ‘Just in Time’ strategies. • Overall, six sectors recorded their best profitability since mid-2021. (Building and Construction, Energy & Chemicals, Food, Health Medical Supplies and Equipment, Industrial Machinery Raw Material and Equipment, Personal Care) • Dramatically improved shipping and logistics helped the cosmetics & personal care sector bounce back to record high profit margins of $3.06. • Sectors still struggling, compared with prior performance, include furniture makers, electronics, beverages, and sports & recreation. • Report data utilised business metrics from 2600

Tight relationships between demand, lead times and profit Steady sales in Q4 came as a pleasant surprise for many manufacturers, with 74 percent of those surveyed saying demand had been either better than, or about the same as they’d expected. However the ability to turn that demand into profit largely appears to be the result of steadily improving supply chain conditions throughout 2023. Mapping lead time performance against stock levels shows the degree to which profitability is affected by shorter – and more predictable – lead times. Short lead times allow firms to carve back inventory levels, creating a virtuous cycle of improved cash flow – as well as

February/March 2024

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2024 2024F+B F+B F+BTECH TECH TECHBuyer’s Buyer’s Buyer’sGuide Guide Guide 46 46I I I 2024

fbtech.co.nz

CASPAK CASPAK CASPAK PRODUCTS PRODUCTS PRODUCTS LTD LTD LTD 20 20 20Peters Peters PetersWay, Way, Way,Silverdale Silverdale Silverdale Auckland, Auckland, Auckland,New New NewZealand Zealand Zealand T: T: T:64 64 64999421 421 4219019 9019 9019 E: E: E:lane@caspak.co.nz lane@caspak.co.nz lane@caspak.co.nz www.caspak.co.nz www.caspak.co.nz www.caspak.co.nz Contact Contact Contactus us usfor: for: for: Labelling •••Labelling Labelling •••Materials Materials Materials& &&Packaging Packaging Packaging

CHR CHR CHR HANSEN HANSEN HANSEN

49 49 49Barry Barry BarryStreet, Street, Street,Bayswater Bayswater Bayswater Victoria, Victoria, Victoria,Australia Australia Australia Contact: Contact: Contact:Scott Scott ScottBolch Bolch Bolch T: T: T:61 61 61439 439 439355 355 355575 575 575 E: E: E:aucustomerservice@chr-hansen.com aucustomerservice@chr-hansen.com aucustomerservice@chr-hansen.com www.chr-hansen.com www.chr-hansen.com www.chr-hansen.com Contact Contact Contactus us usfor: for: for: •••Alternative Alternative AlternativeProteins Proteins Proteins •••Beverages Beverages Beverages •••Clean Clean CleanLabel Label Label •••Cultures, Cultures, Cultures,Enzymes Enzymes Enzymes& &&Yeasts Yeasts Yeasts •••Dairy Dairy Dairy •••Food Food FoodSafety Safety Safety •••Ingredients Ingredients Ingredients Ingredients •••Ingredients Ingredients •••Sustainability Sustainability Sustainability& &&Food Food FoodWaste Waste Waste •••Testing Testing Testing& &&Analysis Analysis Analysis

COOLTEK COOLTEK COOLTEK LTD. LTD. LTD.

112A 112A 112AMays Mays MaysRoad, Road, Road,Penrose Penrose Penrose Auckland, Auckland, Auckland,1061, 1061, 1061,New New NewZealand Zealand Zealand Contact: Contact: Contact:Phillip Phillip PhillipCashmore Cashmore Cashmore T: T: T:+6496330071 +6496330071 +6496330071 E: E: E:cooltek@machinetech.co.nz cooltek@machinetech.co.nz cooltek@machinetech.co.nz Contact Contact Contactus us usfor: for: for: •••Equipment Equipment Equipment •••Cooling Cooling CoolingTowers Towers Towers •••Water Water WaterChillers Chillers Chillers

D&L D&L D&L PACKAGING PACKAGING PACKAGING + ++ VACPACK VACPACK VACPACK

4/3 4/3 4/3Emirali Emirali EmiraliRoad, Road, Road,Silverdale Silverdale Silverdale Auckland, Auckland, Auckland,New New NewZealand Zealand Zealand Contact: Contact: Contact:Tim Tim TimMorton Morton Morton T: T: T:64 64 6409 09 09443 443 4436301 6301 6301 E: E: E:info@vacpack.co.nz info@vacpack.co.nz info@vacpack.co.nz www.vacpack.co.nz www.vacpack.co.nz www.vacpack.co.nzor or orwww.dlpack.co.nz www.dlpack.co.nz www.dlpack.co.nz Contact Contact Contactus us usfor: for: for: •••Labelling Labelling Labelling •••Materials Materials Materials& &&Packaging Packaging Packaging •••Equipment Equipment Equipment •••Food Food FoodSafety Safety Safety •••Cook Cook CookChill Chill Chill •••Sustainability Sustainability Sustainability& &&Food Food FoodWaste Waste Waste Brands: Brands: Brands: •••Benison Benison Benison •••Airzero Airzero Airzero •••EkoPak EkoPak EkoPak Frimaq Frimaq •••Frimaq Regethermic Regethermic •••Regethermic •••Turbovac Turbovac Turbovac •••Vacpack Vacpack Vacpack

Directory Directory Directory

EUROTEC EUROTEC EUROTECLTD LTD LTD DELMAINE DELMAINE DELMAINEFINE FINE FINEFOODS FOODS FOODSLTD LTD LTD

555Reliable Reliable ReliableWay, Way, Way,Mt Mt MtWellington, Wellington, Wellington,Auckland Auckland Auckland Contact: Contact: Contact:Customer Customer CustomerService Service Service T: T: T:0800 0800 0800335 335 335624 624 624 E: E: E:enquiries@delmaine.com enquiries@delmaine.com enquiries@delmaine.com www.delmaine.co.nz www.delmaine.co.nz www.delmaine.co.nz Contact Contact Contactus us usfor: for: for: Beverage,Toppings Toppings&&&Sauces Sauces •••Beverage, Beverage, Toppings Sauces Chilled •••Chilled Chilled Antipasto •••Antipasto Antipasto Brands: Brands: Brands: Delmaine •••Delmaine Delmaine Rosedale •••Rosedale Rosedale Pelion •••Pelion Pelion LongestDrink Drinkin inTown Town •••Longest Longest Drink in Town Tuimato •••Tuimato Tuimato

DYNAMIC DYNAMIC DYNAMICINSPECTION INSPECTION INSPECTIONLTD LTD LTD 17a 17a 17aCook Cook CookStreet Street Street Cambridge, Cambridge, Cambridge,New New NewZealand Zealand Zealand T: T: T:64 64 6407 07 07823 823 8234111 4111 4111 E: E: E:steve@dynamicinspection.co.nz steve@dynamicinspection.co.nz steve@dynamicinspection.co.nz www.dynamicinspection.co.nz www.dynamicinspection.co.nz www.dynamicinspection.co.nz Contact Contact Contactus us usfor: for: for: InspectionEquipment Equipment •••Inspection Inspection Equipment

EASI EASI EASIRECYCLING RECYCLING RECYCLINGNEW NEW NEW ZEALAND ZEALAND ZEALANDLTD LTD LTD 14 14 14Totara Totara TotaraHeights Heights HeightsWay, Way, Way,Paihia, Paihia, Paihia,Paihia, Paihia, Paihia, 0200, 0200, 0200,New New NewZealand Zealand Zealand Contact: Contact: Contact:Jon Jon JonEarnshaw Earnshaw Earnshaw T: T: T:021 021 021053 053 0531730 1730 1730 E: E: E:jon@easirecycling.co.nz jon@easirecycling.co.nz jon@easirecycling.co.nz Contact Contact Contactus us usfor: for: for: Sustainability&&&Food FoodWaste Waste •••Sustainability Sustainability Food Waste WasteManagement Management •••Waste Waste Management

2024 2024F+B F+B F+BTECH TECH TECHBuyer’s Buyer’s Buyer’sGuide Guide Guide 48 48 48 I I 2024

750c 750c 750cGt Gt GtSouth South SouthRoad, Road, Road,Penrose Penrose Penrose Auckland, Auckland, Auckland,New New NewZealand Zealand Zealand Contact: Contact: Contact:Tom Tom TomAldridge Aldridge Aldridge T: T: T:64 64 6409 09 09579 579 5791990 1990 1990 E: E: E:taldridge@eurotec.co.nz taldridge@eurotec.co.nz taldridge@eurotec.co.nz www.eurotec.co.nz www.eurotec.co.nz www.eurotec.co.nz Contact Contact Contactus us usfor: for: for: Equipment •••Equipment Equipment Food Safety •••Food FoodSafety Safety

GRIBBLES GRIBBLES GRIBBLESSCIENTIFIC SCIENTIFIC SCIENTIFIC

Invermay Invermay InvermayResearch Research ResearchCentre Centre Centre(Block (Block (BlockA), A), A), Puddle Puddle PuddleAlley, Alley, Alley,Mosgiel, Mosgiel, Mosgiel,Dunedin, Dunedin, Dunedin,9053, 9053, 9053, New New NewZealand Zealand Zealand Contact: Contact: Contact:Brent Brent BrentHananeia Hananeia Hananeia T: T: T:03 03 03489 489 4894600 4600 4600 E: E: E:sales@gribblescientific.co.nz sales@gribblescientific.co.nz sales@gribblescientific.co.nz Contact Contact Contactus us usfor: for: for: •••Product Product Producttesting testing testing///analysis analysis analysis

GALA GALA GALASOLUTIONS SOLUTIONS SOLUTIONSLTD LTD LTD 3A 3A 3AJoval Joval JovalPlace Place Place Wiri, Wiri, Wiri,Auckland Auckland Auckland New New NewZealand Zealand Zealand Contact: Contact: Contact:Gavin Gavin GavinCarragher Carragher Carragher T: T: T:64 64 6409 09 09262 262 2620995 0995 0995 E: E: E:support@galas.co.nz support@galas.co.nz support@galas.co.nz www.galas.co.nz www.galas.co.nz www.galas.co.nz Contact Contact Contactus us usfor: for: for: Audits Certification •••Audits Audits&&&Certification Certification Bakery Cereals •••Bakery Bakery&&&Cereals Cereals Beverage •••Beverage Beverage Chilled •••Chilled Chilled Clean Label •••Clean CleanLabel Label Confectionery •••Confectionery Confectionery Dairy •••Dairy Dairy Equipment •••Equipment Equipment Food Safety •••Food FoodSafety Safety Fresh •••Fresh Fresh Functional •••Functional Functional Inspection Sanitation •••Inspection Inspection&&&Sanitation Sanitation Labelling •••Labelling Labelling Materials Packaging •••Materials Materials&&&Packaging Packaging Logistics •••Logistics Logistics Process Control •••Process ProcessControl Control Services •••Services Services Brands: Brands: Brands: Best Code •••Best BestCode Code Bluhm Systems •••Bluhm BluhmSystems Systems Ijet •••Ijet Ijet Marroprint •••Marroprint Marroprint Print Date •••Print PrintDate Date Printjet •••Printjet Printjet RN Mark •••RN RNMark Mark

GO GO GOWELL WELL WELLCONSULTING CONSULTING CONSULTING 41C 41C 41CCrummer Crummer CrummerRoad, Road, Road,Ponsonby, Ponsonby, Ponsonby, Auckland, Auckland, Auckland,1011, 1011, 1011,New New NewZealand Zealand Zealand Contact: Contact: Contact:Nick Nick NickMorrison Morrison Morrison T: T: T:64 64 64027 027 027777 777 7773391 3391 3391 E: E: E:nick@gowellconsulting.co.nz nick@gowellconsulting.co.nz nick@gowellconsulting.co.nz

HANSELLS HANSELLS HANSELLSMASTERTON MASTERTON MASTERTON 160 160 160State State StateHighway Highway Highway2, 2, 2,RD11, RD11, RD11, Masterton, Masterton, Masterton,5871, 5871, 5871,New New NewZealand Zealand Zealand Contact: Contact: Contact:Alistair Alistair AlistairRough Rough Rough T: T: T:06 06 06370 370 3700200 0200 0200 E: E: E:alistairr@hmstn.co.nz alistairr@hmstn.co.nz alistairr@hmstn.co.nz Contact Contact Contactus us usfor: for: for: •••Contract Contract ContractManufacturer Manufacturer Manufacturer

HIBISCUS HIBISCUS HIBISCUSSOLUTIONS SOLUTIONS SOLUTIONS GNT GNT GNTGROUP GROUP GROUP

Industrieweg, Industrieweg, Industrieweg,26, 26, 26,n/a, n/a, n/a,Mierlo, Mierlo, Mierlo,5731HR, 5731HR, 5731HR, Netherlands Netherlands Netherlands Contact: Contact: Contact:Lorraine Lorraine LorraineJansen Jansen Jansen T: T: T:0407800300 0407800300 0407800300 E: E: E:info@gnt-group.com info@gnt-group.com info@gnt-group.com Contact Contact Contactus us usfor: for: for: Flavours Colours •••Flavours Flavours&&&Colours Colours

C/C/C/-Kaikaha Kaikaha KaikahaBuilding, Building, Building,70A 70A 70ABusiness Business Business Parade Parade ParadeSouth South SouthHighbrook, Highbrook, Highbrook,Auckland Auckland Auckland 2013, 2013, 2013,New New NewZealand Zealand Zealand Contact: Contact: Contact:Gavin Gavin GavinFantastic Fantastic Fantastic T: T: T:64 64 64218 218 21879301 79301 79301 E: E: E:gavinfantastic@hibiscus-solutions.com gavinfantastic@hibiscus-solutions.com gavinfantastic@hibiscus-solutions.com Contact Contact Contactus us usfor: for: for: •••Alternative Alternative AlternativeProtein Protein Protein •••Bakery Bakery Bakery&&&Cereals Cereals Cereals •••Beverage Beverage Beverage •••Clean Clean CleanLabel Label Label

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DIRECTORY ••Confectionery •Confectionery Confectionery ••Cultures •Cultures Cultures ••Enzymes •Enzymes Enzymes &&& Yeasts Yeasts Yeasts ••Dairy •Dairy Dairy ••Emulsifiers •Emulsifiers Emulsifiers &&& Stabilisers Stabilisers Stabilisers ••Equipment •Equipment Equipment ••Fats •Fats Fats &&& Oils Oils Oils ••Flavours •Flavours Flavours &&& Colours Colours Colours ••Functional •Functional Functional ••Ingredients •Ingredients Ingredients ••Labelling •Labelling Labelling ••Materials •Materials Materials &&& Packaging Packaging Packaging ••Sugars •Sugars Sugars &&& Starches Starches Starches ••Supply •Supply Supply Chain Chain Chain &&& Logistics Logistics Logistics ••Sustainability •Sustainability Sustainability

HONAR HONAR HONARREFRIGERATION REFRIGERATION REFRIGERATION

351 351 351 Rosebank Rosebank Rosebank Rd, Rd, Rd, Avondale, Avondale, Avondale, Auckland, Auckland, Auckland, 1026, 1026, 1026, New New New Zealand Zealand Zealand Contact: Contact: Contact: John John John Miller Miller Miller T:T:T: 09 09 09 8284180 8284180 8284180 E: E:E: sales@honar.co.nz sales@honar.co.nz sales@honar.co.nz Contact Contact Contact us us us for: for: for: •Equipment Equipment ••Equipment

HRS HRS HRSHEAT HEAT HEATEXCHANGERS EXCHANGERS EXCHANGERS 8/168 8/168 8/168 Christmas Christmas Christmas Street, Street, Street, Fairfield Fairfield Fairfield Melbourne, Melbourne, Melbourne, Australia Australia Australia E: E:E: info@au-hrs-he.com info@au-hrs-he.com info@au-hrs-he.com www.hrs-heatexchangers.com.au www.hrs-heatexchangers.com.au www.hrs-heatexchangers.com.au Contact Contact Contact us us us for: for: for: •Equipment Equipment ••Equipment •Processing Processing Technology Technology ••Processing Technology

INDUSTRIAL INDUSTRIAL INDUSTRIALTUBE TUBE TUBE MANUFACTURING MANUFACTURING MANUFACTURING

278 278 278 Kahikatea Kahikatea Kahikatea Drive, Drive, Drive, Frankton, Frankton, Frankton, Hamilton, Hamilton, Hamilton, 3204, 3204, 3204, New New New Zealand Zealand Zealand Contact: Contact: Contact: Jared Jared Jared Knapp Knapp Knapp T:T:T: 07 07 07 8475333 8475333 8475333 E: E:E: sales@industrialtube.co.nz sales@industrialtube.co.nz sales@industrialtube.co.nz Contact Contact Contact us us us for: for: for: •Food Food Grade Grade Stailess Stailess Steel Steel Tubing Tubing ••Food Grade Stailess Steel Tubing •For For food food processing processing and and ••For food processing and hygienic hygienic application application hygienic application

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INSTRUMATICS INSTRUMATICS INSTRUMATICS

19 19 19 Beasley Beasley Beasley Ave, Ave, Ave, Penrose, Penrose, Penrose, Auckland, Auckland, Auckland, 1061, 1061, 1061, New New New Zealand Zealand Zealand Contact: Contact: Contact: Derek Derek Derek Beckett Beckett Beckett T:T:T: 0275324474 0275324474 0275324474 E: E:E: derek@instrumatics.co.nz derek@instrumatics.co.nz derek@instrumatics.co.nz Contact Contact Contact us us us for: for: for: ••Equipment •Equipment Equipment

JAMES JAMES JAMESCRISP CRISP CRISPLTD LTD LTD 202 202 202 Parnell Parnell Parnell Road Road Road Parnell, Parnell, Parnell, Auckland Auckland Auckland Contact: Contact: Contact: Jon Jon Jon McGrinder McGrinder McGrinder T:T:T: 64 64 64 09 09 09 309 309 309 0802 0802 0802 E: E:E: sales@jamescrisp.co.nz sales@jamescrisp.co.nz sales@jamescrisp.co.nz www.jamescrisp.co.nz www.jamescrisp.co.nz www.jamescrisp.co.nz Contact Contact Contact us us us for: for: for: ••Ingredients •Ingredients Ingredients

INVITA INVITA INVITANEW NEW NEWZEALAND ZEALAND ZEALAND

117 117 117 Cryers Cryers Cryers Road, Road, Road, East East East Tamaki, Tamaki, Tamaki, Auckland Auckland Auckland 2013, 2013, 2013, New New New Zealand Zealand Zealand Contact: Contact: Contact: Alexis Alexis Alexis Thorley Thorley Thorley T:T:T: 61 61 61 408 408 408 946 946 946 264 264 264 E: E:E: alexis.thorley@invitaanz.com alexis.thorley@invitaanz.com alexis.thorley@invitaanz.com www.invitaanz.com www.invitaanz.com www.invitaanz.com Contact Contact Contact us us us for: for: for: ••Alternative •Alternative Alternative Protein Protein Protein ••Bakery •Bakery Bakery &&& Cereals Cereals Cereals ••Beverage •Beverage Beverage ••Clean •Clean Clean Label Label Label ••Confectionery •Confectionery Confectionery ••Cultures •Cultures Cultures ••Enzymes •Enzymes Enzymes &&& Yeasts Yeasts Yeasts ••Dairy •Dairy Dairy ••Emulsifiers •Emulsifiers Emulsifiers &&& Stabilisers Stabilisers Stabilisers ••Fats •Fats Fats &&& Oils Oils Oils ••Flavours •Flavours Flavours &&& Colours Colours Colours ••Functional •Functional Functional ••Ingredients •Ingredients Ingredients ••Sugars •Sugars Sugars &&& Starches Starches Starches Brands: Brands: Brands: ••dsm-firmenich •dsm-firmenich dsm-firmenich ••BENEO •BENEO BENEO ••Cargill •Cargill Cargill ••AAK •AAK AAK ••Advanced •Advanced Advanced Lipids Lipids Lipids ••GNT •GNT GNT ••Futura •Futura Futura ••QHT •QHT QHT ••IFF •IFF IFF Health Health Health ••Ransom •Ransom Ransom Naturals Naturals Naturals ••Benexia •Benexia Benexia ••OVĀVO •OVĀVO OVĀVO ••Totally •Totally Totally Natural Natural Solutions Solutions Natural Solutions ••Coffein •Coffein Coffein Compaigne Compaigne Compaigne ••F&C •F&C F&C Licorice Licorice Licorice ••Nigay •Nigay Nigay ••O’Laughlin •O’Laughlin O’Laughlin ••Stabil •Stabil Stabil Nutrition Nutrition Nutrition ••PureMalt •PureMalt PureMalt ••abvickers •abvickers abvickers ••Smart •Smart Smart Salt® Salt® Salt® ••Veramaris® •Veramaris® Veramaris® Pets Pets Pets

LABEL LABEL LABEL&&&LITHO LITHO LITHOLTD LTD LTD

151 151 151 Hutt Hutt Hutt Park Park Park Rd, Rd, Rd, .,.,Gracefield, .,Gracefield, Gracefield, Lower Lower Lower Hutt, Hutt, Hutt, 5010, 5010, 5010, New New New Zealand Zealand Zealand Contact: Contact: Contact: Thomas Thomas Thomas Kaffes Kaffes Kaffes T:T:T: 0800425223 0800425223 0800425223 E: E:E: info@label.co.nz info@label.co.nz info@label.co.nz Contact Contact Contact us us us for: for: for: ••Labelling •Labelling Labelling ••Materials •Materials Materials &&& Packaging Packaging Packaging

KIWI KIWI KIWISAFFRON SAFFRON SAFFRONLTD LTD LTD 330 330 330 Lagoon Lagoon Lagoon Creek Creek Creek Road Road Road RD2, RD2, RD2, Te Te Te Anau Anau Anau New New New Zealand Zealand Zealand Contact: Contact: Contact: Jo Jo Jo Daley Daley Daley T:T:T: 64 64 64 027 027 027 856 856 856 2867 2867 2867 E: E:E: info@kiwisaffron.com info@kiwisaffron.com info@kiwisaffron.com www.kiwisaffron.com www.kiwisaffron.com www.kiwisaffron.com Contact Contact Contact us us us for: for: for: ••Ingredients •Ingredients Ingredients

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SENSIENT SENSIENT SENSIENT TECHNOLOGIES TECHNOLOGIES TECHNOLOGIES NEW ZEALAND NEW NEW ZEALAND ZEALAND MILTEK MILTEK MILTEK

Contact Contact Contact Name: Name: Name: Rod Rod Rod Enoka Enoka Enoka Address: Address: Address: 3/62 3/62 3/62 Hillside Hillside Hillside Road Road Road Glenfield, Glenfield, Glenfield, Auckland Auckland Auckland Phone: Phone: Phone: 09 09 09 446 446 446 0709 0709 0709 Email: Email: Email: rod@miltek.co.nz rod@miltek.co.nz rod@miltek.co.nz Website: Website: Website: www.miltek.co.nz www.miltek.co.nz www.miltek.co.nz

55 Doraval 5 Doraval Doraval Place, Place, Place, MtMt Wellington, Mt Wellington, Wellington, Auckland, Auckland, Auckland, 1060, 1060, 1060, New New New Zealand Zealand Zealand Contact: Contact: Contact: Nicolas Nicolas Nicolas Sawyer Sawyer Sawyer T:T: +64 T: +64 +64 99 270 9 270 270 8510 8510 8510 E:E: salesnz@sensient.com E: salesnz@sensient.com salesnz@sensient.com Contact Contact Contact usus for: us for: for: • Flavours • Flavours && Colours & Colours • Flavours Colours • Organic • Organic && Free & Free From From • Organic Free From • Sustainability • Sustainability && Food & Food • Sustainability Food WasteSpecialty WasteSpecialty Sauces Sauces WasteSpecialty Sauces

SHERRATT SHERRATT SHERRATT INGREDIENTS INGREDIENTS INGREDIENTS

PACIFIC PACIFIC PACIFIC TRADE TRADE TRADE INVEST NZ INVEST INVEST NZ NZ

Level Level Level 3,3, 53, 5 Short 5 Short Short Street, Street, Street, Newmarket, Newmarket, Newmarket, Auckland, Auckland, Auckland, 1023, 1023, 1023, New New New Zealand Zealand Zealand Contact: Contact: Contact: Alex Alex Alex Stone Stone Stone T:T: 022 T: 022 022 503 503 503 6557 6557 6557 E:E: alex.stone@pacifictradeinvest.com E: alex.stone@pacifictradeinvest.com alex.stone@pacifictradeinvest.com Contact Contact Contact usus for: us for: for: • We • We support support expopters expopters of fine fine food food • We support expopters ofof fine food products products from from the the Blue Blue Pacific Pacific products from the Blue Pacific tototo New New Zealand Zealand New Zealand

1 Workspace 1 Workspace 1 Workspace Drive, Drive, Drive, Hobsonville, Hobsonville, Hobsonville, Auckland, Auckland, Auckland, 0618, 0618, 0618, New New New Zealand Zealand Zealand Contact: Contact: Contact: Gabriela Gabriela Gabriela Garcia-Scholtz Garcia-Scholtz Garcia-Scholtz T:T: 0275053343 T: 0275053343 0275053343 E:E: sales@sherratt.co.nz E: sales@sherratt.co.nz sales@sherratt.co.nz Contact Contact Contact usus for: us for: for: • Alternative • Alternative Proteins Proteins • Alternative Proteins • Clean • Clean Label Label • Clean Label • Emulsifiers • Emulsifiers && Stabilisers & Stabilisers • Emulsifiers Stabilisers • Flavours • Flavours && Colours & Colours • Flavours Colours • Ingredients • Ingredients • Ingredients • Sugars • Sugars && Starches & Starches • Sugars Starches • Brines • Brines && Cures & Cures • Brines Cures • Flavoured • Flavoured Seasoning Seasoning blends blends • Flavoured Seasoning blends • Functional • Functional Blends Blends • Functional Blends

TECHSPAN TECHSPAN TECHSPAN INDUSTRIAL INDUSTRIAL INDUSTRIAL PRINTING PRINTING PRINTING SYSTEMS SYSTEMS SYSTEMS LTD LTD LTD 1 Portage 1 Portage 1 Portage Road Road Road New New New Lynn, Lynn, Lynn, Auckland Auckland Auckland New New New Zealand Zealand Zealand T:T: 64 T: 64 0800 64 0800 0800 603 603 603 603 603 603 E:E: info@tsclabelprinters.co.nz E: info@tsclabelprinters.co.nz info@tsclabelprinters.co.nz www.tsclabelprinters.co.nz www.tsclabelprinters.co.nz www.tsclabelprinters.co.nz Contact Contact Contact usus for: us for: for: • Labelling • Labelling • Labelling • Materials • Materials && Packaging Packaging • Materials & Packaging

TEMPRECORD TEMPRECORD TEMPRECORD INTERNATIONAL INTERNATIONAL INTERNATIONAL LIMITED LIMITED LIMITED 239D 239D 239D Burswood Burswood Burswood Drive, Drive, Drive, Burswood, Burswood, Burswood, Auckland, Auckland, Auckland, 2013, 2013, 2013, New New New Zealand Zealand Zealand Contact: Contact: Contact: BRONWYN BRONWYN BRONWYN ADDINGTON ADDINGTON ADDINGTON T:T: +6492749825 T: +6492749825 +6492749825 E:E: info@temprecord.com E: info@temprecord.com info@temprecord.com Contact Contact Contact usus for: us for: for: • Equipment • Equipment • Equipment

URGENT URGENT URGENT COURIERS COURIERS COURIERS LIMITED LIMITED LIMITED

TC TC TC TRANSCONTINENTAL TRANSCONTINENTAL TRANSCONTINENTAL PACKAGING PACKAGING PACKAGING Process Process Process know-how know-how know-how

SCANZ SCANZ SCANZ TECHNOLOGIES TECHNOLOGIES TECHNOLOGIES LTD LTD LTD 1/164 1/164 1/164 Remuera Remuera Remuera Rd, Rd, Rd, Auckland Auckland Auckland 1050 1050 1050 New New New Zealand Zealand Zealand Contact: Contact: Contact: Tony Tony Tony Rumbold Rumbold Rumbold T:T: 021992750 T: 021992750 021992750 E:E: info@scanztech.com E: info@scanztech.com info@scanztech.com Contact Contact Contact usus for: us for: for: • Equipment • Equipment • Equipment

Address: Address: Address: 42B 42B 42B Tawa Tawa Tawa Drive, Drive, Drive, Albany, Albany, Albany, Auckland Auckland Auckland Contact Contact Contact Name: Name: Name: Donald Donald Donald Lee Lee Lee Phone: Phone: Phone: 021 021 021 481 481 481 245 245 245 Email: Email: Email: donald.lee@tc.tc donald.lee@tc.tc donald.lee@tc.tc www.tctranscontinental.com www.tctranscontinental.com www.tctranscontinental.com

1717 Saleyards 17 Saleyards Saleyards Road, Road, Road, Otahuhu, Otahuhu, Otahuhu, Auckland, Auckland, Auckland, 1062, 1062, 1062, New New New Zealand Zealand Zealand Contact: Contact: Contact: Catherine Catherine Catherine George George George T:T: 09 T: 09 09 307 307 307 3555 3555 3555 E:E: sales@urgent.co.nz E: sales@urgent.co.nz sales@urgent.co.nz Contact Contact Contact usus for: us for: for: • Supply • Supply Chain Chain && Logistics Logistics • Supply Chain & Logistics

VWORK VWORK VWORK

Level Level Level 10, 10, 120 10, 120 120 Albert Albert Albert Street, Street, Street, Auckland, Auckland, Auckland, Auckland, Auckland, Auckland, 1010, 1010, 1010, New New New Zealand Zealand Zealand Contact: Contact: Contact: Sam Sam Sam Edmond Edmond Edmond T:T: +64272861866 T: +64272861866 +64272861866 E:E: sam.edmond@vworkapp.com E: sam.edmond@vworkapp.com sam.edmond@vworkapp.com Contact Contact Contact usus for: us for: for: • Job • Job Scheduling Scheduling and and • Job Scheduling and Dispatch Dispatch Software Software Dispatch Software

2024 F+B F+B F+B TECH TECH TECH Buyer’s Buyer’s Buyer’s Guide Guide Guide 50 50 50I I 2024 I 2024

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