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SUSTAINABLE AQUACULTURE NEEDS SUSTAINABLE PACKAGING
we are in business to protect
editorsnote Sarah Mitchell Editorial Director
ALLOW US TO INTRODUCE OURSELVES We are delighted to introduce you to this, the launch issue, of F&B Technology magazine. F&B Technology joins our stable of b2b food and beverage magazines SupermarketNews, Restaurant & Cafe, and HOTEL. Family owned and operated Review Publishing is particularly well known for its legacy b2b magazine SupermarketNews, which was first published as an in-house magazine for Foodstuffs NZ back in 1923. It remains the leading grocery publication delivering news, trends and innovation to the industry. You might ask why the launch of F&B Technology? Our team saw the information gap for f&b manufacturers that we work with on our other magazines and the F&B Technology website and magazine was launched to facilitate the connection between suppliers of equipment, technology, ingredients, packaging and services and our existing manufacturing audience.
With our vast industry experience, we invited those who supply food and beverage manufacturers to list their business on our network through the online resource portal. This portal enables the industry to quickly access information about suppliers. The magazine provides the platform for up to date information and innovative ideas and trends. The extension of the F&B Technology website to the digital magazine was a natural progression to provide a platform for information on new ingredients, flavours, services, equipment, materials and processes from New Zealandâ€™s top suppliers. We are grateful for the positive feedback and support we have received and look forward to working with you for many years to come.
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 2020
CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER
PETER MITCHELL Tania Walters, firstname.lastname@example.org Kieran Mitchell, email@example.com Sarah Mitchell, firstname.lastname@example.org Caitlan Mitchell, email@example.com Ryan Glenn, firstname.lastname@example.org Raymund Sarmiento, email@example.com Debby Wei, firstname.lastname@example.org
Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140 Parnell, Auckland Tel (09) 3040142 Fax (09) 3772794
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October 2020 15/05/14 9:39 PM
localnews A GO-TO NUTRITIONAL VALUES RESOURCE
Navigating the way to good food choices in the shopping aisle can be a challenge. Detailed information about the nutritional value of New Zealand foods, beyond what is available on a food label, has not always been easy to find and, if you are wondering what foods are most searched for, the top five are bananas, almonds, Braeburn apples, carrots and dried apricots.
Making this challenge easier, the new and improved New Zealand Food Composition Database (NZFCD) is increasingly becoming a go-to resource for professionals, educators and consumers looking for a reliable source of up-to-date nutrient data for New Zealand foods. Over the past year, more people have discovered the NZFCD – thanks to
the enhanced search functionality and the addition of data on free and added sugars. Website visits increased by 46 percent and page views increased 79 percent over the past year. The NZFCD is the most comprehensive collection of nutrition data for over 2,700 commonlyconsumed New Zealand foods and provides reliable data on macronutrients (like carbohydrates, protein, fat and dietary fibre) and micronutrients (like vitamins and minerals). Last year (in collaboration with Otago University) free and added sugar data was added to the NZFCD. A healthy eating pattern with a diet that is low in added sugars contributes to a lower risk of excess body weight and related non-communicable diseases. The Ministry of Health recommends choosing or preparing foods and drinks with little or no added sugar. “Being able to find out how much sugar has been added during processing is really important for guiding good food choices,” said Dr Carolyn Lister, Team Leader Food & Health Information at Plant & Food Research. Around 100 new or updated food records are added to the NZFCD every
year with food analysis conducted by accredited laboratories in New Zealand and Australia. The new search interface was built with mobile users in mind, however, according to Allan Main from the Food Innovation Portfolio at Plant & Food Research, most users access data from their desktop. “This suggests they may be in an office environment, accessing data in a purpose-driven way, rather than just casually browsing,” he said. “However, around 21 percent of people also access the data via smartphone.” Users can search for a single food or compare up to three foods in a side-by-side comparison. They can also choose the level of detail – from a simple nutrient information panel to a detailed breakdown with up to 363 components. For those used to the old downloadable formats (New Zealand FOODfiles™ and the Concise NZ Food Composition Tables), these are still available on the site. The NZFCD data is jointly owned by Plant & Food Research, who manage and maintain the resource, and the New Zealand Ministry of Health, the major funder.
At ENVIROPALLETS we are aware of the effects our everyday actions have on the environment. We recognise our responsibility to be at the forefront in terms of minimising the impact packaging products have on the environment. Our job is to source the best products for our clients. We promote reusable and recyclable pallet solutions that provide our clients with resource efficient packaging options that deliver long term sustainable solutions and a competitive advantage.
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FIRING UP SITE ON PELLET POWER It’s full steam ahead on wood pellets at Fonterra’s Te Awamutu site, with commissioning underway, as the site takes the next step in its transition away from coal. The Co-operative announced the Te Awamutu site’s move to renewable energy at the beginning of the year, with the site previously using a mix of coal, gas and electricity to process milk. Fonterra Chief Operating Officer Fraser Whineray noted that sustainability is core to the Cooperative’s long-term strategy and while COVID-19 has presented some challenges, they’ve still managed to complete the decarbonisation project at Te Awamutu before the spring milk arrived. “We did have some delivery delays with certain offshore components, and I’m pleased with the outcome thanks to our team and suppliers. It’s really important sustainability investments like this are maintained despite the pandemic challenges,” explained Whineray. The move away from coal at Te Awamutu is part of Fonterra’s plans to have net-zero emissions at its manufacturing sites by 2050. Once completed, the transition at Te Awamutu will reduce the Co-operative’s national coal consumption by almost
10 per cent, saving more than 84,000 tonnes of carbon emissions per year – the same as taking 32,000 cars off the road. “It’s a positive step towards meeting our interim target of achieving a 30% reduction in emissions by 2030 and shows us what can be achieved by using wood biomass to decarbonise our manufacturing sites.” Whineray said partnering has been important in reaching this sustainability milestone. Working with the Energy Efficiency Conservation Authority (EECA) has been integral to this project. “There’s enormous potential in New Zealand to bring those emissions down significantly by moving away from coal, as Fonterra is doing,” commented EECA CEO, Andrew Caseley adding that industrial process heat makes up a little over a quarter of the country’s energy-related emissions. “This the largest boiler conversion project to biofuels to date, so our funding via the technology demonstration programme will help to de-risk it. It also has the added benefit of establishing a more viable and largescale wood pellet supply chain.”
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HARROWAYS DONATES OATS TO HELP LOCALS IN NEED
Dunedin based Harraway & Sons, New Zealand’s only oat manufacturer, is working with the Salvation Army donating oats to locals in need. From August/September 2020 oats have begun to flow through to the key South Island Salvation
Army food bank depots in Nelson, Christchurch, Queenstown, Dunedin, and Invercargill. Over the next six months Harraways, alongside the Salvation Army, will provide over 100,000 South Islanders with a serve of nourishing porridge as the
KIWI LABELS LEADING THE WAY Sustainable, full wrap and multipage labels, these are the hot topics in the packing world and Kiwi Labels is leading the way. With a simple goal of building a reputation for superior service, Kiwi Labels has been creating a national presence as one of New Zealand’s leading self-adhesive label manufacturers. Largely focussed on the New Zealand FMCG market they have a range of services available to help companies achieve their sustainability goals. Their KiwiCycle brand has an award-winning suite of environmental label products. These products help to reduce the impact of waste using Wash-Off, biodegradable, commercially compostable labels, labels accredited for home composting and FSC® and PEFC® materials. There are options that now look and feel the same as previously, commonly used papers, white, transparent, or more natural looking papers. Along with papers that can be applied direct to food, resistant to oil and grease with adhesive that is certified for direct to food applications. Wood-free options and also the first wood-based PP film materials are also part of the KiwiCYCLE range. The Wash-Off labels they offer are ideal for labelling PET containers as the special wash-off adhesive allows
the labels to undergo common PET and rPET recycling processes without contaminating any of the PET flake by-products, helping to promote a circular economy. Kiwi Labels also has Forestry Stewardship Council ® (FSC ®) chain of custody certification. FSC ® sourced
materials are from certified sustainably managed forests. Their FSC® certification qualifies them to promote responsible forest management and pass on the qualifications of FSC ® certified label product from their suppliers to clients.
Salvation Army manages the 300 percent increase in food parcel demand. “The Salvation Army centres around New Zealand are doing wonderful work to support Kiwis in need and the organisation stretches its’ effort even further in times of great challenge like we are seeing presently. They truly are ‘Always There’!”, said Henry Hawkins, Harraways CEO. The Harraways brand began within the southern gold rush of the 1860s. Over this 153-year journey, the still privately-owned company is proud to have helped fuel Kiwis through world wars and global recessions with its distinctive, nutritious, plant-based food products. Oats are undoubtedly one of the classic comfort foods. This characteristic, combined with their strong nutritional value and excellent value for money, means that oats have been a staple plant-based food for countless generations. This is certainly a good example of a successful, locally owned business helping local Kiwi families at a very tough time.
Induction sealing offers a solution that is friendlier to the environment, when compared with other sealing systems such as conduction, as it uses less energy. By moving to induction sealing, many manufacturers are also able to reduce the amount of plastic used in the closure and bottle.
ver the past 30 years, Amseal has established itself as a provider of induction cap sealing systems in NZ using Enercon and Selig Induction technology. Amseal prides ourselves in providing fast and reliable solutions to meet our customers’ requirements, from fastpaced production environments to smaller start-up operations.
Amseal customers can count on effective sealing solutions, state-of-theart technology and professional guidance at any time. Selig’s Lift ‘n’ Peel™ range of induction seals are a popular choice when lightweighting products. As well as providing a strong
hermetic seal for maximum leak prevention and package integrity for both wet and dry products, the Lift ‘n’ Peel™ range features an ergonomic tab that ensures easy opening for all consumers, even those with limited dexterity. Another benefit of Lift ‘n’ Peel™ is that when removed, it leaves
no residue on the bottle, making the container easier to recycle. View the video to see the versatile and easy to use Enercon Super Seal™ induction unit along with cap inspection and ejection. The Amseal cap tightener and new auto cap inspection eject systems make for an efficient production line.
SUPPORT LOCAL Phone : 09 441 2595 | Email: email@example.com | www.amseal.co.nz October 2020
globalnews A Sweet Solution to Plastic-free Packaging A company based in Israel has created fully compostable packaging solutions made from upcycled sugar cane waste that can be used for greasy, wet, or hot food. W-cycle has set out to bring a nocompromise replacement for plastic packaging. The company has created and patented a compostable, noncoated food packaging solution from a new material called SupraPulp. The packaging will not leak nor absorb liquids and oils. You can heat food in SupraPulp up to 270˚c and freeze it in as low as -40˚c. The key to W-cycle’s innovation comes from the sugarcane industry, the crop is predominantly grown in tropical countries as both a food and fuel source. According to the International Institute for Sustainable Development, sugarcane supplies 86 percent of the world’s sugar and is a key biofuel feedstock as it is highly efficient in converting sunlight into energy. W-cycle is particularly interested in the dry, pulpy, and fibrous residue that remains after sugarcane talks are
crushed to extract their juice, this residue is known as ‘bagasse’. Sugarcane bagasse is an abundant by-product of the sugar industry, currently most of it ends up in landfill or is burned. W-cycle has named its patented, plastic-free packaging made from 100 percent bagasse ‘SupraPulp’ which is being marketed as a replacement for plastic, aluminium, or foam containers. SupraPulp has unique characteristics compared to standard bagasse containers that make it suitable for fresh, frozen, or prepared consumer packaged meals. While SupraPulp is industrial and seed compostable, the company has recently applied to also be recognised as home compostable. W-cycle has already started working with companies around the world including, Australia, France, Chile, Brazil, Japan, the UK, and New Zealand and is on a mission to rid the world of plastic by offering food packaging solutions that contribute to the environment and value chain of both nature and humans.
PARTNERING FOR A BETTER COOLER FUTURE After many years of successfully selling the SHINI & Yu Ting range of air and water cooled chillers, MACHINETECH AND COOLTEK have partnered with S&A Chillers to supply a more extensive range of products for the food, pharmaceutical, and engineering industries.
Water Chillers now in stock for immediate delivery and inspection. Please contact Brendon or Phillip to size the chiller as per your requirements, no matter the size or single phase. For more information, email on firstname.lastname@example.org or email@example.com
Ph: 09 633 0071 | www.cooltek.co.nz/water-chillers-nz
Nestlé Launch Tuna Alternative Nestlé has announced the launch of a plant-based alternative to tuna, its first move into the growing market for plantbased seafood alternatives. The plant-based tuna alternative can be used in a wide range of dishes such as salads, sandwiches, and pizzas. It has the flaky texture and rich flavour that makes tuna a favourite in many meals. Made from a combination of only six plant-based ingredients, it is rich in nutritious pea protein, one of the most environmentally friendly sources of plant-based protein. It contains all the essential amino acids and is free of artificial colourings or preservatives. “Sustainably produced plantbased seafood alternatives can help to reduce overfishing and to protect the biodiversity of our oceans. Our plant-based tuna alternative is delicious, nutritious, and high in protein. We are excited to launch this great product, and other plant-based fish and shellfish alternatives are already under development,” said Stefan Palzer, Nestlé Chief Technology Officer. Nestlé developed the tuna alternative within nine months, leveraging its deep expertise in protein science and
proprietary technologies. The company already offers a variety of plant-based products, including alternatives to burgers, mince, meatballs, sausages, cold cuts, chicken nuggets, and chicken fillets. The products are developed by Nestlé Research in Switzerland and the dedicated R&D Centers for food in Germany and the United States. To increase speed-to-market,
products are rapidly prototyped and tested in selected retail outlets, and first commercial batches are produced in Nestlé R&D facilities. “We are delighted to launch this strategic expansion of Nestlé’s plantbased offerings in the Swiss market first. It is another example of the innovation strength of Nestlé in Switzerland, and the exceptional capabilities and expertise we have in
this country in the area of food and nutrition,” said Eugenio Simioni, Market Head for Nestlé Switzerland. The product will be first launched under the Garden Gourmet brand in Switzerland. The launch will feature both the chilled product, which is available in a glass jar, as well as plantbased tuna sandwiches in select stores. Further rollout plans will be announced in due time.
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globalnews Digital Watermarks Boost Recycling Accuracy
According to Plastics Recyclers Europe, just 42 percent of plastic packaging waste is recycled in Europe. In New Zealand, those numbers are worse, Plastic NZ claims that
each New Zealander consumes approximately 31kg of plastic packaging every year, but only recycles 5.58 kgs. Current sorting systems, coupled
with consumer confusion over what is recyclable or not, act as barriers to achieving a circular economy in packaging. In an effort to change this, the European Brands Association (AIM), a lobby group representing brand manufacturers across the bloc, is facilitating a pilot project centred around digital watermark technology. Digital watermarks are the size of a postage stamp, cover the surface of consumer goods packaging, and can carry a wide range of information about a product. This information could include the manufacturer, type of plastic used and composition for multilayer objects, and whether the product falls under the food or non-food category. More than 88 companies have partnered with the AIM initiative including, PepsiCo, Nestlé, Tetra Pak, and Unilever. The partnership hopes that when packaging carrying a digital watermark enters a waste sorting facility, it can be detected and decoded by a high-resolution camera on the sorting line. The line would then sort the packaging into streams according to its attributes.
New Virtual Space for Sourcing Festival A new, virtual, theme-based Sourcing Festival is being launched by Saladplate, the premier international wholesale marketplace for sourcing food, beverages, and hospitality products globally. The online company has partnered with leading food and hospitality events organised by Informa Markets in the region FHA-Food & Beverage, Food & Hotel Malaysia (FHM), as well as Food, Hotel & Tourism Bali (FHTB). From October to December 2020 the Sourcing Festival will underline speciality product themes from select countries and regions. The event will kick off with Fine & Specialty Food, Wine & Beer, Fruit Juice & Soft Drinks, Coffee & Tea, Health Food, Disposables, Confectioneries & Snacks, Chocolates & Cocoa and Bread/ Cake & Baking Ingredients. In parallel with the selected product themes, the Sourcing Festival will also have dedicated country themes to showcase products from selected countries. Suppliers from either product or country themes can promote
their latest products and connect with interested buyers through enhanced business matchmaking and networking features such as product demonstrations and realtime chats. “Since the launch of Saladplate. com in May, we have created a crucial digital bridge between worldwide suppliers and Asian buyers in the Food & Hospitality industry, during a time when
cross-border travel is virtually impossible,” said Dave Chan, Founder Saladplate.com, Vice President Digital Business & Advanced Analytics, Informa Markets. All attendees can also register for content webinars led by industry leaders to gather insights into a wide range of topics. “The overwhelmingly positive responses from the community
encouraged us to continue to develop new ways for companies to search for and source food, beverages and hospitality products from business partners around the world. The upcoming Sourcing Festival is a new sourcing format built on feedback from our customers and I very much look forward to seeing another successful experience for all participants,” concluded Chan.
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LEADING THE NEXT WAVE OF MEAT ALTERNATIVES In a fast-changing marketplace, ADM provides cutting-edge plant protein solutions.
With 75 years of expertise in protein, ADM understands your consumer needs and formulation-specific challenges in plant-based protein applications.
OUR UNIQUE ADVANTAGE:
Leveraging our premium portfolio of plant-based proteins, in conjunction with expert taste, nutrition, texture, functional benefits, and colour considerations, bringing you our “One ADM” solutions solving today’s challenges.
of Australian and New Zealand consumers are adopting flexitarian lifestyles. Source: Mintel
ew ways of eating are taking root. Whether craving a close substitute to their favourite type of meat or seeking out new inventive dishes, more people are transforming their plates and palettes with plant proteins. ADM continues to lead the way with differentiated and delicious solutions to meet evolving consumer needs. According to ADM’s OutsiderVoiceSM research platform, globally flexitarians are striving to increase consumption of plant proteins. In the current environment, concerned consumers are even more focused on health and wellness and shifting their diets to incorporate more plant-based foods and beverages, a trend that has been elevated by COVID. Such momentum, coupled with the likelihood of ongoing market changes, will drive permanent evolutions in eating habits.
with delivering more variety and cleaningredient labels in a cost-effective way, is a priority for today’s consumer-driven food developers. With 75 years of expertise in protein and flavour design and a robust suite of plant proteins, ADM partners with developers to create a wide range of plant -based and plant forward products that consumers will love.
A HUNGER FOR VARIETY
PUTTING THE PRO IN PROTEIN
It’s a changing landscape, but it’s a diverse one, too. ADM’s experts have found that consumers want a greater amount and variety of plant-based protein options, encompassing plant and animal blends as well as purely plant-based proteins. Unique new solutions could include alternatives like plant-based sausages and seafood as well as versatile formats for superior ingredient swaps into favourite meat-based dishes like plant protein crumbles, ground toppings or meatballs. While bringing innovations to the market, it’s important to remember that taste is king, even as consumers change up what they’re eating, they’re steadfast in their expectations for taste, texture and appearance. Improving taste and texture, along
No matter the application, ADM has a full suite of solutions with the right visual, textural and appetite appeal. While some plant proteins may have some inherent challenges in taste,
ADM’s expertise in addressing common “off notes” and use of high-quality, traceable proteins creates excellenttasting products that differentiate and add value for brands. ADM’s portfolio of proteins includes soy, pea, beans and pulses. Every protein is proactively tested to determine its effect on taste and other sensory elements. As a full solutions provider, ADM develops innovative products that satisfy growing demand for more plant-based options in new forms and curates customised blends of these proteins to meet taste and nutritional targets. Using its technical know-how, ADM works hand-in-hand with developers to deliver what’s next in plant protein nutrition.
To learn more about ADM’s forward-thinking, fast-to-market solutions that give customers an edge, contact us
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GOOD FOR PROFITS AND THE PLANET
The plant-based food market is booming. With one-third of Kiwi consumers choosing to actively reduce their meat consumption, the demand for plant-based innovation is growing at a rapid pace. Conscious consumerism and customers’ growing focus on health and wellbeing mean that plantbased options will survive the COVID storm.
he sale of Nestlé’s vegetarian and plant-based food products has grown 40 percent. The company revealed this big rise in the meatless trend in its half-year results for 2020. It is thought that the strong growth in the non-meat category was explained by a shift in consumer habits towards cooking at home amid COVID-19 lockdowns and restrictions. “At the moment people are rediscovering cooking at home,” noted a Nestlé representative. “They are cooking at home and experimenting more and looking at different options to have at home and plant-based is a big element of that.” The Swiss food giant isn’t alone, in the United States plant-based meat sales were up 264 percent since the pandemic outbreak. The US meat industry was rocked by the pandemic, with major producers shutting down production, this could go some way in explaining the rapid up-turn of meatless meat sales. The trend, however, began gaining popularity before COVID-19. For years, plant-based meat alternatives, typically made of vegetables, legumes, and grains, were considered of interest to vegans and vegetarians only. In the past year, however, substitut es made with plant-based protein have shown up everywhere from fast-food chains to fine-dining restaurants. Even before the coronavirus, interest in plant-based meat was rising. From late December to early January, sales of plant-based meat were up 30 percent over the same period a year earlier, according to Nielsen data. Meat sales
increased about one percent during that same period. For the first time, plantbased meats are often competitive in price with ground beef. Consumers were already turning towards plant-based options as a way to combat climate change, either by switching to a vegan diet (cutting out animal products completely) or a flexitarian one (where meat and animal products are consumed less but not cut out entirely). Environmental concerns are clearly resonating with shoppers, conscious consumerism has been on the rise and customers now expect their favourite brands to actively work to reduce their carbon footprints. A study undertaken at the end of last year by not-for-profit think tank Food Frontier, vegetarian food manufacturer Life Health Foods and market research agency Colmar Brunton showed that Kiwis have reduced their meat consumption over the past year, with an 18 percent increase in those whose diets were categorised as flexitarian. Kiwis seeking to eat less meat named health as the number one reason to do so. The environment, animal welfare, cost and the increasing variety of plantbased options closely followed as the other most important reasons to reduce meat consumption. What is clear is that plant-based diets, whether that’s flexitarian, vegetarian or vegan, are here to stay. Consumers are hungry for plant-based products for every occasion, and retailers are already capitalising on this. It’s becoming a way of life for increasing numbers, and this culture shift is set to keep growing.
THE MAJOR TRENDS DRIVING THE PLANT-BASED FOOD MARKET
A recent report by BIS research, a global market intelligence, research, and advisory company which focuses on emerging trends, estimated that the plant-based market will reach US$480.43 billion by 2024. Now is the time to jump on board this meatlessgravy-train. Here are the leading trends driving the plant-based food market.
Health Surprisingly, it is health and not the state of the planet that is driving most consumers towards plant-based products. This switch is being fuelled by numerous reports that describe possible links between processed or red meat and cancers. Another key driver behind this shift is the positive health benefits that accompany plant-based diets, such as meat-alternatives that are considered high in nutrition, able to assist weight management and promote better overall health. Brands can appeal to both vegans and non-vegans by placing emphasis on
the â€˜free-fromâ€™ attributes of vegan food and drink products to relay a wider health and wellness message.
Climate Change and Animal Welfare
Climate awareness in one factor driving consumers to switch to a more plant-based diet. People are stepping up to the realities of climate change and now expect their favourite brands to do the same. Similarly, animal welfare is increasing in importance for many consumers.
Taste and texture are key factors
companies should focus on. Although dramatic improvements have been made with regards to taste, texture, and the variety of alternatives available, these factors still remain a major barrier to the consumption of plant-based products for many meat eaters.
a diet is proving to be a major driver of the rapid growth in the plant-based market.
Key players in the food and beverage industry are becoming increasingly aware of small-scale disruptor brands that are developing innovation in the plant-based market. As a result, these existing companies need to consider their investment strategies for plantbased alternatives to protect their market share.
NestlĂŠ has stated that 87 percent of consumers in the US, including vegans and meat-eaters, are including plantbased protein in their diets, and over 50 percent of consumers in the UK are reportedly following a flexitarian diet. These numbers are similarly reflected here in New Zealand. Following such
Major Brands Jumping on the Plant-Based Trend
or successful application, plant-based milks need to simulate desirable attributes of dairy milk. Typically, the most important constituent of cow’s milk to simulate is the milk fat globules, as they contribute to the desirable creamy appearance, texture, and mouthfeel of dairy products. There are two general approaches that can be used to achieve this goal: The isolation of natural oil bodies from plants and the construction of artificial fat globules from plant‐based materials.
Isolation of Natural Oil Bodies
GOING NUTS OVER ALTERNATIVE MILKS
One of the standouts of the rising plant-based trend is the range of nut milks such as almond milk and coconut milk, which have grown exponentially in New Zealand over the last few years.
In this approach, oil bodies isolated from plant sources are used to formulate plant‐based milks, such as coconut milk, almond milk, cashew milk, or soy milk. One of the most common sources of these oil bodies is the seeds of plants: beans are the seeds of legumes, whereas nuts are the seeds of trees. Much of the fats found in seeds are in the form of oil bodies, which act as an energy source when the plant requires it. These oil bodies consist of a fatty (triacylglycerol) core surrounded by a layer of phospholipids and proteins, and therefore have compositions and structures very similar to the milk fat globule. Oil bodies can be isolated from plant seeds using environmentally friendly processes, such as simply soaking them in water and then grinding to release them from the surrounding tissues. Once isolated, the oil bodies can be dispersed in an appropriate amount of water to form a low viscosity creamy liquid that has many of the sensory attributes of bovine milk. Seed milks contain different types of fats and small molecules that give them a characteristic mouthfeel and flavour that depends on the plant source, for example, soy milks often have a beany flavour, whereas almond milks have a sweet nutty flavour. Seed milks contain proteins that tend to coagulate when they are acidified, heated, or enzyme treated, as well as adsorb to the surfaces of fat droplets or air bubbles. Consequently, seed milks can be used to form many products similar to those formed from bovine milk, such as cream, yogurt, ice cream, and cheese.
Common Processing Steps: • Soaking - soften plant tissue • Grinding - breakdown plant tissue • Separation - separate oil bodies from other materials by gravity, centrifugation, or filtration • Enzyme or Chemical Hydrolysis degrade starch, fibre, and other plant material • Blanching - inactive endogenous enzymes • Thermal Processing - inactive spoilage and pathogenic bacteria • Homogenisation - breakdown any particular insoluble matter • Formulation – add functional
ingredients such as flavours, preservatives, stabilisers, nutrients, and thickeners
Constructed Fat Globules Instead of using natural oil bodies isolated from plants to replace milk fat globules, it is possible to construct artificial fat globules using homogenisation technologies. In this case, an oil and aqueous phase are homogenised together in the presence of a hydrophilic emulsifier to form an oil‐in‐water emulsion that has many characteristics that simulate those of cow’s milk, such as appearance, viscosity, stability, mouthfeel, and flavour. The most important ingredients used to formulate plant‐based milks are oil, water, emulsifiers, and other additives, each ingredient must be carefully selected to form a final product with the desired functional attributes. A variety of different plant‐based oils are available that can be used to construct this kind of emulsion, including coconut, corn, flaxseed, olive, palm, soybean, and sunflower oils. Each of these oils varies in its molecular composition, physicochemical properties, sensory attributes, and nutritional profile. Differences in the melting/crystallization behaviours, viscosities, and interfacial tensions of edible oils impact the formation and stability of oil‐in‐water emulsions and should be considered when formulating them. The nature of the water used to formulate emulsions can also be important because commercial sources of water often vary in the type and levels of minerals they contain, as well as in their pH values. For this reason, it is often important to treat the water source used to formulate a plant‐based milk prior to using it. The selection of an appropriate emulsifier is critical to the success of any plant‐based milk product, as it determines their processing, shelf life, performance, appearance, mouthfeel, and flavour profile. Various types of plant‐based emulsifier are available to facilitate the formation and stability of oil‐in‐water emulsions, including proteins, polysaccharides, phospholipids, and biosurfactants. The most important unit operation required to produce constructed oil droplets is homogenization. There are numerous kinds of mechanical devices that can be used to fabricate oil‐in‐water emulsions from oil, water, and emulsifier, including high‐shear mixers, colloid mills, high‐pressure valve homogenizers, microfluidizers, and sonicators. In the future, it will be important to develop high‐quality plant‐based milks that have good physicochemical stability and desirable sensory attributes. Ideally, standardised methods should be developed that can be used to quantify the nutritional benefits and environmental impact of the different milks, so that the advantages and disadvantages of different plant‐based milks can be compared.
AOTEAROA’S FIRST PLANT-BASED MILK BOTTLE In alignment with Fonterra’s commitment to have all of its packaging reusable, recyclable or compostable by 2025, Anchor is set to launch New Zealand’s first plantbased milk bottle, and while it’s still filled with the same fresh New Zealand dairy milk from Fonterra farmers the bottle is made from sugarcane and is 100 percent kerbside recyclable.
ugarcane is natural, renewable and sustainably sourced, and is an alternative to bottles made from nonrenewable sources like fossil fuels. In addition, sugarcane captures CO2 from the atmosphere as it grows, resulting in a bottle that also has a low carbon footprint. The sugarcane is made into plant-based HDPE plastic in Brazil and the bottle itself is made here in New Zealand. “We know sustainability is important to Kiwis and we want to offer consumers an option to make change for good - to purchase a product that comes in more sustainable packaging,” said Fonterra Brands New Zealand Managing Director Brett Henshaw. “This plant-based milk bottle is an important component in Fonterra’s wider sustainability strategy. We have also committed to moving towards renewable energy in transport and manufacturing and finding ways to manage and reduce our emissions over the whole supply chain.” Anchor has been part of New Zealand communities for 134 years and during this time it has innovated with a range of different milks and new packaging that respond to
changing consumer needs. Initially the new plant-based milk bottle will be available in the North Island, with a view to expand distribution and product ranging based on consumer response. Anchor will launch with 300,000 Blue 2L bottles per month. Research into the new bottle shows that people are looking for products that are sustainably produced and they liked the plant-based bottle concept versus traditional fossil fuel based plastic alternatives. Anchor commissioned an independent life cycle assessment of the bottle which concluded this plantbased HDPE also has a lower carbon footprint than conventional fossil fuel-based HDPE, which most plastic milk bottles in New Zealand are made from. According to research from the Sustainable Business Council, sustainability is becoming increasingly important for everyday New Zealanders. 71 percent of Kiwis are actively researching the sustainability practices of brands before making a product purchase. “Responsible businesses have an important role to play in addressing sustainability in packaging, so it’s really encouraging to see a prominent business like Fonterra undertake new trials and innovation in the packaging space as we look to transition to a circular economy,” said Kate Haselhoff, Project and Partnership Manager, the Sustainable Business Network.
Kiwi Innovation to Ensure Sustainable Growth The team at Plant & Food Research believe that science can create a better future. With its partners, Plant & Food uses world-leading science to improve the way New Zealand grows, fishes, harvests, and shares food. Every day, they have 1000 people working across Aotearoa and the world to help deliver healthy foods from the world’s most sustainable systems.
r Jocelyn Eason, general manager of Science Food Innovation at Plant & Food Research sat down with F+B Technology to discuss some of the research that goes into new product development and why robust science is so important for food innovation.
KNOWLEDGE IS POWER Plant & Food Research engage in scientific research across the entire value chain, including the breeding of new horticulture products. Plant & Food work out how to best grow these new products in a sustainable way and how to best deliver them to market. Focussing on food innovation, they look at consumers in the market and what they need. “We then translate this information back through to the producers, breeders, growers, manufacturers, and research scientists,” explained Eason, adding that engaging closely in the market is simply good customer management. “Plant & Food is a Crown Research Institute, not an academic institute. So,
Dr Jocelyn Eason
while we do academic style science, we also do more applied scientific research. We share the research with the industry, and they implement it. If we don’t have a good relationship with industry, then we can’t communicate the findings in a way that they can use.” Plant & Food have a suite of business managers that talk to industry on a regular basis. A hot trend in food and beverage currently is plant-based products, particularly plant protein. Plant & Food are taking a thought leadership position on this trend, looking at the opportunities, but also the hurdles that face New Zealand in plant-based innovation. Plant & Food’s research enables its industry partners to produce
more and better food with reduced environmental impacts and fewer inputs, working with its partners to optimise each step of the food production supply chain, from field or sea through to consumer, maximising value, increasing efficiencies in resource allocation, and providing innovation in designing new, novel foods. Sustainability, nutrition, and health are the other key trends Plant & Food have seen growth in. Eason warned that there is a lot of ‘snake-oil’ out there. Science is key for building confidence in consumers who are becoming increasingly savvy about the products they wish to purchase. Robust science validates the benefits of the food products consumers want to buy. “For example, if a company is telling a sustainability story, they will have the science to back up what they are saying with specific research about their carbon footprint or water/energy use.”
Eason and her team are seeing great Kiwi innovation in dairy alternatives being produced here in New Zealand. Plant & Food have worked with small companies to develop new products, such as Oliver’s Oat Milk, to develop an organic product that delivers nonallergenic properties. Plant & Food’s research looks at different channels to market (for example, catering products for baristas and family packs) as well as how to develop flavoured varieties. Eason pointed out that companies want to know ‘What is the value add’? For example, Kiwi Quinoa have a saponin free quinoa that they are licenced to grow in New Zealand, Plant & Food has helped them to look at what other products (such as a beverage) could possibly look like. “Diversification in Aotearoa will come from the smaller companies and brands that are willing to take risks,” noted Eason, adding that diversification is something New Zealand could be in the forefront of when it comes to sustainable and resilient horticulture. Plant & Food has a wide range of experience in understanding the components and structure of food, how this is influenced by storage and processing and how food interacts and affects humans when in the diet. They combine their research ability with their understanding of business needs, our recognition of the need to be efficient and cost effective, and an awareness of food market trends such as human health, personalised nutrition and wellbeing, food safety, convenience, novelty and environmental responsibility.
SUSTAINABLE PRODUCTION PORTFOLIO Plant & Food also delivers tools to industry that minimise the impacts of production systems on the environment while optimising yield, quality, and economic performance, looking at ways that Kiwis can maintain resilient farming practises.
New Zealand is a niche exporter of high value foods to markets that rank among the world’s most discerning in their sensitivity to issues of quality and sustainability. Plant & Food develops tools and methods that allow growers to meet or exceed the world’s most stringent sustainability requirements. A great example of this is their design of apple trees that are short in stature, grow along a row, and show their fruit so that they are easier to pick. This also makes the plant itself more efficient, when the plant uses photosynthesis, none of its leaves are shaded by other leaves. This means the development of fruit trees that not only give the best
yield but also look great. Plant & Food also do a lot of work with different regional groups. In New Zealand we have micro-climates and a lot of different soil types. Plant & Food researchers can go out and map a region, matching the micro-climate with new crops that have the potential to grow well. “We have great soils and climates in New Zealand, but we have to match the right crops to them,” elaborated Eason. “We don’t have the luxury of the huge expanse of mono-cultures that they do overseas, but that’s a good thing for us because we can look at more diversification in produce.”
The Sustainable Production team were the first to start ‘foot-printing’ for a range of crops in New Zealand and have developed ways to manage crops without degrading the quality of the soil. Plant & Food don’t just do this for Kiwi producers, their Bioprotection, Sustainable Production, and Food Chain teams do a lot of aid work overseas, going into countries such as Vietnam and India to help them produce food in a sustainable way. “It makes New Zealand a good partner in the world market.” Plant & Food know that the only way their science can make a difference is if it is applied outside the lab, which is why building relationships with customers and partners is so
important. They provide R&D services for those that need it and create pipelines of new technologies for commercialisation, either directly or in partnership with others. For Plant & Food, a smart green future means Kiwis use all available knowledge to produce healthy, nutritious food from the land and sea, while ensuring we protect our environment and create opportunities for future generations. Knowledge is power, with robust research and science, Kiwi food and beverage companies can continue to create products that Kiwis want while keeping New Zealand at the forefront of innovation and sustainable growth.
Providers of P Flavours (liquid and powder)
P Fruit pastes, Ice cream and Gelato bases
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MID-CANTERBURY IS HOME TO THE WORLD’S BEST CHIPPING SPUDS Gemma Carroll
Communications Officer Potatoes NZ
Potatoes New Zealand has launched their plan for pandemic recovery, utilising Consumer and Grower Research completed this month to inform their actions. Frozen fries generate 55 percent of the potato industry’s $1 billion value. Currently Potatoes New Zealand is addressing the potential import threat of a 2.6 million tonne surplus of frozen fries from the European Union.
eet fry guy, Guy Slater who has worked on his family farm since his teens. He shares the land and the work with his wife and extended family. Understanding the team around this Canterbury grower is key. Slater is quick to point out he is not a single grower, but he enables a whole community to grow spuds. He is humble yet proud of the community he supports. “It’s hugely rewarding, if you can afford to be generous it pays to and if you can’t, then you need to talk about it,” explained Slater. The sense of community around spuds is part of what makes the company successful. Slater’s venture has needed to get bigger to survive. The original team of 3 growers has expanded to include 25 other family’s farms. The team grows process varieties and supply New Zealand’s main processors; Talleys, Mr Chips, and in partnership with Hamish and Bridget McFarlane, supply McCain in Timaru. Slater also grows Agria for Proper Crisps of Nelson. They are one of the more significant growers in the country when it comes to area planted. It is clear any threat to one of the biggest process growers in New Zealand, will affect a great number of people, all in a concentrated area. “If the Europeans send these spuds down, they don’t pose a quality threat
to us that’s for sure, because we’ve got a better product. We’re in the best location, we’re nimble and if they do arrive, then game on,” expressed Slater. However, undermining a level playing field by subsidisation is the concern. Canterbury potato growers have specialised in the process side of growing and they’re brilliant at it, as hot chips eaters know when they chow down on a #fryday night. 85 percent of frozen fries eaten in New Zealand are homegrown and can be guaranteed to be high quality, they have a low environmental impact and economically support local families and communities. Any threat to process potato prices, could be the end for growers who may already feel bombarded with compliance costs, as well as recent biosecurity incursion recovery. “We’ve become very sustainable and transparent. We’re dealing with a product that has to be fit for purpose. Canterbury is becoming a significant domestic producer and exporter of Frozen fries,” said Slater. “Never have I been so proud of the people with their efforts during lockdown. I felt proud to be a New Zealander. Their efforts meant I carried on. I want to acknowledge the pressure all Kiwis have been under. We all want everyone to access quality food at competitive prices and we as farmers want to provide that.”
The responsiveness and agility of the sector meant that New Zealand potato growers continued to supply New Zealanders with potatoes, crisps and fries during lockdown. Thankfully,
food security was safeguarded. “I’m not a political commentator and I don’t want to take my eye off the ball, I’m simply a business operating in extraordinary times. I am all for the
free trade that our predecessors fought for, undoing this could be fatal, but a level playing field is essential. If the Europeans screw the scrum (and I’m pretty sure one country there has), I owe it to my business, my team and the wider potato industry to ask the ref to make a call,” expressed Slater. “That’s why we appreciate Potatoes NZ going to Wellington and asking the government for an inquiry. We want it addressed quickly, based on evidence and in this case the reply could be a game changer. We need to make sure all our good work isn’t undone by inaction. I’d like the govt of the time to be bold.” New Zealand hospitality is a key customer for potato growers, and New Zealand growers have provided a fantastic product. Here’s hoping decisions are made to safeguard potatoes so that as hospitality and foodservice businesses return to trade, they don’t end up having to rely on imported foods. If farmers here are undercut to a point where they can no longer afford to grow for processing or fresh, (and remember processing tends to prop up the rest of the sector, by adding 55 percent of the value) we may all be facing a very strange new normal.
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SUPPORTING LOCAL WITH TALLEY’S A TALE OF PASSION FOR POTATOES Talley’s mission has always been ‘Bringing you the best of New Zealand.’ The impact of COVID-19 on the local businesses has only increased its commitment to that mission.
iwis across the country have encouraged consumers to buy local and support New Zealand’s recovering economy – and you cannot get more local than Talley’s. Talley’s has been around since 1936, so there’s a history of goodness and we’re not just talking about the nutritious, delicious food. What began as a small local fishing business over 80 years ago is now one of New Zealand’s largest food production and supply groups. Talley’s is 100 percent homegrown, just like its products and the Talley’s headquarters are still based in Motueka at the Top of The South Island, where it all began. The single significant point of difference for all Talley’s products,
beyond impeccable quality, is that they are all grown, harvested, and processed in New Zealand by Talley’s. Talley’s also controls the distribution from New Zealand. This means every product has a reassuringly traceable provenance back to the clean, natural seas and fields of Aotearoa. In the Talley’s range, one of the things they have a real passion for is potatoes. Who doesn’t love the crunch of a good French fry; the spicy hit of a jacket wedge; or the steaming comfort of a hash brown on a cold morning? Talley’s potato products are produced from potatoes grown in the mineral-rich soil of the Canterbury Plains and we reckon that the clean water and clear skies of the South contribute to some of the best tasting,
nutritious potatoes in the world. They’re perfect for creating the Talley’s range of fries, wedges, potato pops and hash browns – work which is done in the Ashburton plant. Once made, these little pockets of crunchy delight are sent all over New Zealand and exported to other countries who have learned to love a good Kiwi potato. Right now, the Talley’s team, from its Canterbury farmers to its home hub in Tasman, need your support to make sure that they can continue to deliver the quality you deserve, and taste you love. Currently, 80 percent of all fries eaten in New Zealand are New Zealand fries. Why not make that 100 percent?
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POTATOES NZ ANTI-DUMPING TARIFF APPLICATION
Potatoes NZ has submitted an application to Ministry of Business, Innovation & Employment (MBIE) for anti-dumping duties on frozen potato products originating in Belgium and the Netherlands. The application is based on the real threat of material injury to the New Zealand potato industry.
he threat is a result of huge surplus inventories of frozen potato products and processing potatoes in Belgium and the Netherlands, arisen through the impacts of the COVID-19 global pandemic causing supply chain disruption in hospitality industries worldwide. The surpluses, combined with the support the European industries are receiving from their governments, will drive export prices down further, increasing dumping margins and the threat to the New Zealand industry. According to Potatoes NZ analysis, dumping margins are currently anywhere between 95 percent to 151 percent. We expect these margins to increase. This will lead to price undercutting for the NZ industry of between 18 percent and 38 percent. The damage this will cause will destroy the NZ industry. Given that Potatoes NZ has shown in the application to MBIE, that dumping exists and huge surplus inventories of frozen potato products exist; it is clear that the threat is real
and an investigation into anti-dumping duties is warranted. A separate Potatoes New Zealand commissioned Economic and Community Impact Report from Business and Economic Interest Limited (BERL), concludes that in the absence of a duty, potato processors would be forced to cut production and demand for potatoes from New Zealand growers would drop. Inevitably, this would lead to a loss of employment and a threat to the viability of some potato growing businesses. The imposition of an anti-dumping duty on dumped imports of frozen potato products, would help to maintain demand for New Zealand grown potatoes, and ensure the continuity of employment and business in the growing sector. A duty would mean that the potato growers would experience the same market conditions, including competition between themselves and fluctuations in market prices, as they did before the dumping occurred.
Effects on potato processors There are five potato processors in New Zealand and they directly employ a total of approximately 450 people. These processors will be the first to be harmed by the dumping of frozen potato products into the New Zealand market.
producers have a glut of produce or a collapse in demand in their own markets, and both these conditions are unlikely to be sustained. Accordingly, a longer-term consequence for consumers is that they could face higher prices if New Zealand based processors and growers are forced out of business by the dumping.
Effects on downstream industries
Effects on employment
The principal downstream industries from potato processing are the food service industries, particularly the fast food sector. These industries might enjoy lower input prices while dumping continues, but they could face disrupted supplies, and potentially higher prices once the European market conditions improves. A countervailing duty would leave these industries no worse off than they were before the dumping.
At the national level, potato growing, and processing is a relatively small industry, but it still directly and indirectly provides employment for almost 5,000 people. Potatoes are one of the few crops grown outside, produced in most regions of New Zealand and harvested all year round. The industry is therefore an important provider of widely distributed and stable employment.
Effects on consumers It should be noted that there is no guarantee that the benefit of lower prices will be passed on to consumers. It is probable that any advantage of low prices to consumers will not endure. Dumping occurs because overseas
Overall Effects Dumping of imported frozen potato products into the New Zealand market will have a range of damaging effects. Steps should be taken to avoid these impacts. The BERL report can be read in full upon request and on the PNZ website.
MBIE will review the PNZ application for correctness and evidence. Once they initiate an investigation, as we anticipate, a non-confidential copy of PNZ application will be available on MBIE’s public file.
NZ Potato Industry Fast Facts:
• The NZ potato industry value is just over $1 billion dollars per annum
• NZ processed potatoes account for 55% of NZ potato industry value
• 85% of all fries eaten in NZ are NZ fries
• 15% of fries consumed in NZ are imported
• ½ NZ fries produced are exported = $100 million
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THE ROLE OF HEAT EXCHANGERS IN APPLE JUICE PROCESSING Although the volume of apple juice consumed by Australians is fairly consistent, in line with market trends for other juice products, the value of the sector currently stands at AUS$129.8 million, with each person consuming an average of $5.09 of juice a year. While heat treatment is important in ensuring the safety of juice through pasteurisation or sterilisation, for some products heat plays an important role in the production process itself. By MATT HALE International Sales & Marketing Director, HRS Heat Exchangers
s with other juice products (and orange juice in particular), the apple juice market is increasingly fragmented with new brands and high-end freshly pressed products increasingly in popularity. The physical and chemical properties must be considered when they are juiced and processed. Sugar content is typically around 11 per cent, while dry matters vary between 13 and 20 per cent depending on variety and growing conditions. Processing apples for industrial juice production typically involves the same technological processes, although depending on the Matt Hale exact production method employed, they may not always occur in the same order. To produce a high-quality product, it is necessary that the treatment processes described below are non-aggressive and do not affect the product in a negative way. Such treatments also guarantee that there is no contamination from external sources. Another factor to consider is that apples contain starches which will foul surfaces during thermal treatment. This makes corrugated tube, or even scraped-surface,
heat exchangers more appropriate than plate heat exchangers for such applications as they require less cleaning and are more energy efficient. Because apples are a hard fruit, to obtain the most juice, it is important to break them down prior to pressing, a process known as maceration. This mechanical process turns the whole fruits into pulp and enzymes are sometimes used to increase the juice extraction. Some processes heat the pulp to a set temperature before juice is extracted, and a scraped surface heat exchanger, such as the HRS R Series, is ideal for such purposes. The juice is usually extracted using some form of mechanical pressing and what happens to the raw (cloudy) juice which is obtained depends on whether a cloudy or clear product is required. Separation of the various parts of the apple product and pulp is carried out using decanters and clarifiers during various stages of the process. Depending on end use and available heat sources (such as heat left over from pasteurisation (see below), left over pulp (pomace) may be dried or concentrated for other uses
Where a cloudy juice, which contains particles in suspension which will not precipitate out, is required, the pulp temperature is normally raised (see
above) from around 10°C, to 25°C in order to efficiently extract the product, then further heated to 55°C to carry out the enzymatic treatment, which extracts more juice and makes the juice sweeter. The extracted juice is then sent for further treatment.
CLEAR JUICE Producing clear apple juice follows a similar process, but the pulp temperature is raised to 55°C for the enzymatic depectinisation treatment. This removes pectins and other compounds which give the juice its cloudy appearance. Once the juice has been obtained, it may be pasteurised (or sterilised, depending on market requirements) and if being sold as an ingredient, it will also be concentrated to save on storage and shipping costs. Both processes may be carried out using heat exchanger-based systems such as the HRS Thermblock Series of pasteurisers and sterilisers, or the HRS Unicus Series of scraped surface evaporators. From here the finished product then cooled to around 3°C for storage (either as part of the pasteurisation system, or using another separate heat exchanger,
before being aseptically packaged, either for the consumer (in bottles or cartons) of for industrial customers (in lined boxes or IBCs). As can be seen from this brief overview, thermal treatments play an important role in apple juice
production, and therefore the energy costs associated can be significant. It therefore makes sense to choose the most efficient equipment for each stage of the process. www.hrs-heatexchangers.com
MANAGING ENERGY EFFICIENTLY
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HRS half page ad Food & Beverage Technology Oct 2020.indd 1
THE POWER OF PRODUCT DATA Gary Hartley
General manager GS1 New Zealand
In a recent meeting with a medium sized New Zealand food manufacturer, the sales and marketing team were surprised when I asked if their food technologist would be attending. Food technologists? Isn’t GS1 only about barcodes?
he simple answer is that times have changed. Data is king now. During the first week of the level 3 COVID-19 lockdown, $1 in every $4 spent in New Zealand was online. Over 170,000 adult New Zealanders shopped online for the
NCI invests $35 million into new Auckland factory State-of-the-art can decoration and manufacturing plant opens in Favona-Otahuhu, Auckland, New Zealand.
CI’s new state-of the-art can decoration and manufacturing plant in Otahuhu, New Zealand showcases some of the most superior and diverse metal packaging manufacturing operations serving the
food and industrial markets. The circa $35 million investment, has brought with it New Zealand’s only high-speed flat sheet metal coating line and printing press, boasting high efficiency and quality – supported by in-company and
in-house artwork prepress and CTP (computer-to-print) services. Further technical advancements such as market leading supply chain; two high speed can lines, end lines and a drum and pail line demonstrate the new sites highly developed manufacturing technology and ability. NCI ensures operations are to the highest hygiene standards, providing segregation of restricted zones and a high-hygiene hall. While also
ensuring the most impressive array of automated in-line inspection systems are present which afford product protection and quality for our customers. All this delivers a unique value proposition for NCI’s canned infant formula milk powder customers-in terms of speed-to-the-market, unrivalled agility, peace-of-mind food safety and responsive branding support during these dynamic times.
first time during the first six months of 2020. Pre-lockdown, online weekend spending averaged around $9.6m per day. Post-lockdown, this number rose to around $15.6m per day. More consumers are shopping online for things they never thought they would and will continue to do so. Your products are on a customer focused journey and yes, barcodes, while essential, are just part of that journey.
Have you ever googled your products to see what they look like on-line? Try it – you may be surprised what you find. How much of the information is wrong, or worse – missing altogether?
Consumers have zero tolerance now when they view a product online, buy it, and when it’s delivered, it’s different from what they saw. It’s a different, size, shape, colour, the ingredients, nutritional values are different and so on. It’s such an issue in Europe now, that it’s legislated for. If what’s delivered to a customer is different from the ‘digital twin’ seen online, the seller is in serious trouble and will be hit with high fines – and fair enough! GS1 ‘tests’ thousands of shelf-ready food and grocery products every year
and it’s not just to ensure the barcode goes ‘beep’ when scanned. Beeps are important yes, but we also check to ensure the information on the label is accurate. We measure and weigh your products to ensure that what’s on the label is correct. We check the claims you make about the product on the packaging as well as the ingredient information printed as well. We also check to ensure the product image complies with industry agreed standards and requirements.
Why does GS1 do this?
The label information and images that GS1 gathers through its product testing (verification) service is transmitted electronically daily, to the major F&G retailers using its ‘On-Pack’ product database. Product photographs are shared in the same way using an on-line service known as MediaLibrary. Once this data is ingested into the retailer’s systems, it’s published in their on-line shop. This is the information the on-line shopper sees, so it needs to be accurate, up-to-date and complete. For food technologists, manufacturers and product developers and suppliers then, a clear picture has emerged. Accurate product information matters because the cost
of getting this wrong is too high to ignore now – and maybe into the future, like it is in Europe. So (accurate, up-to-date, complete and checked) data is king. Beep! For more information visit www.gs1nz.org
Customised Solutions by Sherratt Ingredients
Sherratt Ingredients is a locally owned, managed and focused ingredient supplier to New Zealand food manufacturers. We supply product development and application expertise, and locally manufactured customised ingredient solutions alongside a range of imported ingredients.
e work as partners with our customers to solve their problems and provide ideas. A powerful combination of experience, expertise and market leading facilities means we are uniquely positioned to provide support and advice to local food manufacturers Sherratt Ingredients has a range of products available to support customers looking to capitalise on the growning trend towards plant-based products. We have developed a unique set of binders and flavourings that can be adapted to suit particular needs, raw materials and processes. We also market a range of ingredients that can be used in plantbased products • SHERRATT customised blends developed for customer’s specific requirements and process. • SOTEXPRO textured proteins for use in plant-based analogues. • FLAVEX savoury flavours & sauces including clean label, allergen free and vegan products. • R2H smoke and grill flavours. • EMSLAND pea proteins and clean label starches. • DAIRYCHEM natural dairy flavours which include vegan options. • SHIN-ETSU celluloses for use in giving texture to plant based analogues. Please feel free to contact your Sherratt Ingredients account manager as soon as possible or reach out to us at www.sherratt.co.nz October 2020
PACKAGING AND THE COVID PANDEMIC
In our recently released annual report President, Harry Burkhardt, opened with the following observation.
Sharon Humphreys Executive Director, Packaging Council of New Zealand
ackaging NZ members and businesses everywhere are in the midst of managing the economic and social consequences of closing borders to the global COVID pandemic. The pervasive uncertainty created is unprecedented and means we are focussed on commercial survival without compromising environmental sustainability and local employment.â€?
Packaging, while sometimes poorly understood, connects with a massive part of all human activity in New Zealand and plays a fundamental role in our community. In New Zealand this includes a direct economic contribution to our prosperity that is greater than the Kiwifruit industry. Our packaging is also a key to enhancing our exports, reduces product and food waste and protects consumer health and lives. A fallout from the upheavals caused by COVID is the impact on businesses who had previously overlooked local packaging manufactures in favour of overseas suppliers. Caught out by the fragility of relying on international supply chains, they turned to local businesses who were able to demonstrate the agility and quality of local manufacturing. These new relationships are generating a much-needed boost for our domestic packaging
industry and the longer-term implications of this are exciting. Sustainability, which took a back seat to more immediate challenges during the COVID crises, is now firmly back on the agenda. Some fundamentals will remain a challenge for our industry, not least elevating the packaging conversation, bringing the science, evidence based thinking and common sense to the conversation. Insights and solutions for improvement across the packaging value chain, life cycle and circular system are key elements for our industry to address, but our success must be matched with education to make good consumer choices, development of appropriate recovery infrastructure and nurturing local markets to create demand. There is much work to do. Visit www.packaging.org.nz for more information.
something sustainable? Today’s cold chain solutions need to do more than just keep seafood fresh and safe to eat. They need to satisfy retailer’s and consumer’s demands for packaging that is recyclable. With Sealed Air brand TempGuard™, you get both. This paper based insulating box liner keeps products chilled and is fully recyclable. No food waste. No packaging waste.
SUSTAINABLE PACKAGING DESIGN SPECIAL AWARD - PRODUCT PROTECTION GOLD WINNER
Make your next big catch a sustainable one. Learn more. October 2020
REDESIGNING YOUR PACKAGING CAN SOLVE NEW ZEALANDâ€™S RECYCLING ISSUES
Plastic was revolutionary when it was invented in 1907 and its applications are numerous and sometimes lifesaving, but public backlash against plastic packaging has grown recently, due to the increased use of single use plastic and irresponsible disposal leading to plastic pollution on a mass scale. The time has come to differentiate between plastics with a purpose (such as preventing food waste) and plastics that just make our lives more convenient without necessarily adding any value to society.
he Ministry for the Environment is currently consulting on the phase out of difficult to recycle plastics such as plastics 3 (PVC), 6 (polystyrene) and EPS (expanded polystyrene), as well as some single use plastic items. Meanwhile, many councils are no longer collecting plastics other than 1 (PET), 2 (HDPE) and 5 (Polyproplyene), because these can be recycled onshore in Aotearoa (and also have good overseas markets). What does this mean for the food and beverage industry? To put it succinctly, it means embracing innovation and circular solutions to ensure a resource can be used as many times as possible before it reaches the end of its life. It may be as simple as replacing plastic 3 (PVC) packaging for cracker and biscuit trays, with clear
plastic 1 (PET) packaging. Or it may mean a whole system change through the implementation of reusable or refillable packaging, such as with the Eco Storeâ€™s refill station in some New World supermarkets. Some New Zealand companies have already started to address plastic packaging in innovative ways by ensuring they use recycled plastic in their packaging. In 2018 Earthwise began packaging laundry and dishwashing liquid in 75 percent recycled plastic 2 (HDPE) bottles. Fonterra have recently launched new packaging for milk made from plastic 2 (HDPE) derived from sugarcane. While plant-based this packaging is still 100 percent recyclable with other HDPE plastics. Research by industry body WasteMINZ has highlighted several ways manufacturers have
OUR PLASTIC PACKAGING: OUR BUSINESS THE TRUTH ABOUT RECYCLING PLASTIC CONTAINERS
HOW MUCH PLASTIC DO WE USE IN NZ? EACH YEAR,KIWI HOUSEHOLDS GET THROUGH A STAGGERING
854 MILLION 767
87% OF PLASTIC CONTAINERS ARE EASILY RECYCLED THERE ARE
LIMITED MARKETS FOR PLASTICS
OF NZ'S PLASTIC CONTAINERS THAT DON'T ALWAYS GET A SECOND LIFE YET ONLY
62% OF PLASTIC CONTAINERS ARE PLACED IN RECYCLING BINS
WHY AREN'T MORE PLASTICS RECYCLED IN NZ? IT'S NOT JUST CONSUMER ERROR
CONTAINERS ARE MADE FROM
ARE COVERED BY PLASTIC SLEEVES, WHICH PREVENT THEM BEING RECYCLED CORRECTLY
PREVENTING THEM FROM BEING RECYCLED INTO LIKEFOR-LIKE ITEMS. THEY MAY ONLY BECOME BINS OR PALLETS, WHICH MAY NOT BE RECYCLED AGAIN
CONTAINERS IN NZ LACK VISIBLE INFORMATION ON WHETHER THEY ARE RECYCLABLE!
HOW CAN YOU MAKE YOUR PLASTIC PACKAGING MORE RECYCLABLE? BY MAKING IT:
inadvertently limited the recyclability of their plastic packaging aside from the type of plastic they use. For example, the inclusion of a shrink-wrapped plastic sleeve and using coloured PET both limit the recyclability of a product. Labelling is another key design feature which can impact recyclability. Many brands rely on the plastic identification symbol as a proxy for recycling information. However, research has found that only 40% of the public actually understand what the symbol means. Compostable plastic packaging is an innovation in packaging which while aiming to reduce the environmental impact of plastic packaging can actually add to the confusion. A Colmar Brunton survey conducted in May found that 24% of respondents mistakenly believe that compostable plastic packaging will break down quickly if littered, while 64% of respondents believed that compostable bottles and cups are recyclable. In reality, compostable packaging is designed to biodegrade in a specific composting system (either industrial or home) and cannot be accepted in kerbside recycling nor in greenwaste and food scraps collection. These examples highlight the importance of manufacturers liaising with New Zealand recyclers and composters when designing new packaging to ensure that their packaging can be appropriately processed at end of life. The Government consultation closes on 4 December, for more information visit www.mfe.govt.nz
MIXED MATERIALS E.G.
PLASTIC STUCK TO CARDBOARD
FOR MORE INFORMATION ON HOW TO DESIGN FOR RECYCLABILITY GO TO
GREEN WITH ENVY:
LOVEBLOCK Wineryâ€™s World First In what is thought to be a world first, Award-winning Kiwi winery Loveblock is leading the charge in wine innovation with a Sauvignon Blanc that uses green tea as a natural preservative in replacement of sulphur.
nstead of sulphur – the traditional preservative used in wine – green tea is used as a natural antioxidant to preserve Loveblock’s 2019 TEE Sauvignon Blanc. Green tea (Camellia sinensis) is known for its antioxidant properties, something that is being rediscovered and explored in various fields such as medicine, beauty, and now, as a new innovation in winemaking. “There are two key reasons we decided to explore green tea as a wine preservative,” explained Erica Crawford, founder of Loveblock Winery. “As organic winemakers, we are required to use fewer additives than traditional winemaking and are constantly looking for better and more innovative ways to make beautiful wines.” To achieve organic certification, sulphur levels in finished wine must be below 100ppm, which means that the wine may be at risk of spoilage, as sulphur is traditionally the additive used to preserve wine. “In an effort to protect the wine (including some of its flavour precursors) while complying with organic certification requirements, we wanted to find a natural and effective alternative – and we found it in green tea.” Green tea, which is a registered wine additive, is added at each stage of the winemaking process that sees the wine exposed to oxygen, including harvest, crush, float, racking after ferment, filtration and bottling. “We were also inspired by the South African winemakers who had been experimenting with Rooibos (red bush tea) and honeybush teas. Once we found out that a green tea leaf extract was already registered as a wine additive in New Zealand, it was the perfect opportunity to trial this with our wines,” explained Crawford. Loveblock’s unique approach has resulted in a sulphite free wine with lifted aromas of lemon verbena, saffron, orange peel and ruby red grapefruit, followed by a herbaceous layer and earthy cumin tones. Juicy white peach and citrus flavours complemented by fresh acidity round out the wine with a crisp, lingering minerality on the finish. Made using grapes grown on Loveblock’s certified organic Awatere Valley vineyard, Loveblock TEE Marlborough Sauvignon Blanc is also vegan-friendly
and certified organic by BioGro. Perched high on the hills overlooking Marlborough’s Awatere Valley, Loveblock is far removed from the agricultural bustle in the valley below. From the vineyard you can almost see the end of the planet; the peace lifts you above your troubles. At Loveblock, the team are passionate about creating the best wine they can to express this extraordinary place and its unique aspect. The team follows its deeply held belief in low intervention farming which enables the wine to show its true and naked terroir. “We believe this is the first wine in New Zealand, if not worldwide, to use green tea as a unique alternative to sulphur,” expressed Crawford. “We are very excited about the prospects of this new way of winemaking – in our opinion, winemaking should be as natural as possible, and many wine drinkers are now exploring the natural and organic wine category more than ever before.” Green tea and sulphur are both registered wine additives used in New Zealand winemaking. Instead of sulphur – the traditional preservative used in wine – green tea is used as a natural antioxidant to preserve Loveblock’s 2019 TEE Marlborough Sauvignon Blanc. Oxygen is mostly negative when it comes to the winemaking process. Wine may require a little oxygen in some phases; however, it can also cause the wine to discolour and affect the taste if exposed to the wine at the wrong point. Sulphur is usually added pre-fermentation (on the grapes) and post fermentation (to the wine before
bottling) which can result in levels of around 160-200ppm. To protect the wine from oxidation, green tea is added in the form of a highgrade leaf extract powder at each stage of the winemaking process that sees the wine exposed to oxygen. This includes harvest, crush, float, racking after ferment, filtration, and bottling. When asked why Sauvignon Blanc was chosen as the first wine to use this world-first technique, Crawford noted that this varietal was Aotearoa’s flagship wine which has a very distinct “Kiwi” flavour. “Technically, we do not want the wine to assume an atypical profile or taste like something else, and Sauvignon Blanc is a very clear yardstick for flavours,” Crawford explained. “It is of course also our most planted varietal, so if the trial did not work out, it would not affect our supply situation.” The Loveblock vineyard, perched on the hillside above the Awatere Valley is
perfect for growing premium aromatic white varietals. Due to the strong winds, the vine growth is slow, and the team tend to get very small berries giving high aromatic concentration in the wine. Loveblock’s aim is to make wines that are elegant and restrained, echoing the unique piece of land they are grown on. Crawford and her team have implemented a number of practices to promote biodiversity and soil health, while making use of modern winemaking technology and equipment to ensure the vineyards are as carbon efficient as possible. “TEE is the first in what could become a very exciting category for Loveblock and New Zealand wine, which we’re looking forward to exploring later this year and early next year,” Crawford continued. “Using green tea is really throwing the textbook out the window, and we will be testing other natural antioxidant preservatives that we hope to introduce to our wine range in time. We will definitely consider using it in additional varieties due to this success – watch this space.” Loveblock’s wines are not only sustainable, but award-winning; in late 2019, Loveblock earned its second placement on the prestigious Wine Spectator Top 100 List, ranking 46th of 100 on the 2019 list for its veganfriendly and sustainably accredited Pinot Noir Central Otago 2018. In 2018, its Loveblock Pinot Noir Central Otago 2015 earned 42nd place in the Top 100 List. Visit www.loveblockwine.com for more information. October 2020
The 2020 Inspire+ Artisan Awards received a fantastic and encouraging level of support and entries with 683 products being judged by the panel across the seven categories. Category winners have been announced along with the Supreme winner. Each category winner receives an advertising package and this year the Supreme winner takes home not only the b2b advertising package and association memberships and subscriptions, but they also receive a $10,000 advertising campaign from Mediaworks.
hile judging delays were experienced due to Auckland's COVID-19 lockdowns, the judges worked solidly to catch up once levels were lifted. Competition was tough, so much so, that a new category was opened up to cater for the huge number of honey brands that entered the awards. “This competition continues to support New Zealand artisanal producers, there is no charge for entry and the prize packages are geared around supporting the winning brands in the next step on their journey,” said head judge and SupermarketNews
publisher, Tania Walters. “We appreciate Mediaworks support of the awards this year with the addition of a $10,000 advertising campaign to the Supreme winner's prize.” The Inspire+ Artisan Awards have showcased the depth and breadth of New Zealand’s best and locally made produce something that resonates with New Zealand consumers in the new normal where consumers are all strongly identifying with buying local. After a lengthy judging process, that analysed the product’s degree of innovation, fit for purpose,
visual appeal, taste, price point, and shelf-life – the category winners and the supreme winner have been selected. All entrants should be proud of their efforts in bringing the best artisanal food and beverage to the New Zealand consumer. Each category winner receives a $5,000 advertising campaign in their choice of SupermarketNews or Restaurant & Café magazines, along with a six-month Membership of FGC, Restaurant Association and NZ Chefs. All entrants receive a subscription to SupermarketNews and Restaurant & Cafe magazines.
AMBIENT: RUTHFORD & MEYER (Category Winner)
Rutherford & Meyer’s Cracker Bites come in three mouthwatering variants; sweet potato, chickpea and beetroot. When creating these, the team were looking for something that was versatile, healthy and gluten-free. After investigating international offerings, the team was confident that there was a need for a health-conscious option for the New Zealand market. Made from a base of three seeds, chia, linseed and poppy, Rutherford & Meyer’s Cracker Bites are a great light and crispy snacking cracker that can be enjoyed on their own or topped with your favourite cheeses and dips. For more information, visit www.rutherfordandmeyer.co.nz
FROZEN FRESH LTD (Supreme Winner)
This year our Supreme Winner is Frozen Fresh, they are also the winner of our Chilled, Fresh & Deli Category. The Tomorrow’s Meals range was created to fill a gap in the market for a longer shelf life chilled product range that didn’t compromise on taste. The range is locally made and produced in the Bay of Plenty. The six flavours include; Mexican Chicken, Pork Tagine, Spanish Beef Casserole, Eggplant Rendang, Japanese Tofu Curry, and Chilli Beef & Beans. For more information, visit www.frozenfresh.co.nz/tomorrows-meals
BEVERAGE (ALCOHOLIC): CITIZEN COLLECTIVE (Category Winner)
Citizen Collective are a rescue and repurpose organisation. Citizen Collective’s Pale Ale and Pilsner are created from ‘rescued’ bread. Before the bread was taken to the dumps, Citizen Collective would gather them from supermarkets to be used in the production of their beer so nothing goes to waste. This innovative and creative process has scored them the title of Artisan Awards Alcoholic Beverages category winner for 2020. For more information, visit www.citizen.co.nz
BEVERAGE (NON-ALCOHOLIC): GOOD HERB SODA (Category Winner)
Fresh on the market, Good Herb Soda are the new kids on the block. Launching with two sparkling terpene drinks, this is a first for New Zealand. Unwind and InZone were created with good health and wellness in mind. Plants such as cannabis, psilocybin mushrooms, ayahuasca, or salvia divinorum – if understood and consumed with positive intent – can allow an individual to experience altered states of mind. At Good Herb Soda, they want to imbibe this positive intent and create healthy products that complement the use of such plants. “We hope to generate more awareness around this topic and help people curate their experience.” For more information, visit www.goodherbsoda.com
FROZEN: HOUSE OF DUMPLINGS (Category Winner)
HONEY: TAYLOR PASS HONEY CO (Category Winner)
Special category winner Taylor Pass Honey Co created a gift pack of three premium New Zealand honeys. There was a gap in the market for a smaller travel-size honey tasting set and the team spent a lot of time researching what consumers were looking for. This premium set of honey delivers on design, taste, and price.
In 2019, Vicky Ha of House of Dumplings spoke to her dumpling lovers. While a lot of people loved the rich flavour and taste, they said the price point was too high. After investing in new machinery, thus reducing labour costs, the team was able to reduce the price from $18.99 to $10.99. The entire range of frozen dumplings are pre-steamed and now offer new flavours to respond to the growing demand of flexitarians and plant-based ingredients. All of which are 100 percent natural ingredients, ethically sourced, and New Zealand produce when they can. For more information, visit www.houseofdumplings.co.nz
GENERAL MERCHANDISE: AHHH BODYCARE (Category Winner) Eliminating bulky plastic packaging, Ahhh Bodycare has created a range of solid moisturisers in 80g tubes. With three variants, Raspberry & Vanilla, Rose & Chamomile, and Ocean Cruz, the team wanted to develop a sustainable range of environmentally-friendly beauty products. It was vital to the products that they created a range of vegan-friendly, efficient and don’t compromise on quality. One of the most important aspects of the products is that it is completely zero-waste. Once finished, the cardboard tube can be composted in home compost bins. The ink is plant-based and biodegradable. For more information, visit www.ahhh.nz
BEVERAGE (Alcoholic): Tirau Ltd (Highly Commended)
Koakoa is Te Reo for happiness and offers handcrafted liqueurs and spirits from the Kapati Coast. Packaged in quality French glass bottles, Koakoa Limoncello can be used as a captivating cocktail base. Efficient and delicious, made from the best quality of New Zealand fruit. Bright and zesty with a hint of sherbet lemons and bonbons. It has a soft, creamy lemon start with a flash of citrus blossom and lemon meringue pie. For more information, visit www.koakoa.nz
HONEY: Manuka Doctor Limited (Highly Commended)
Manuka Doctor’s Squeezy Honey is an all-natural sweet treat. The Manuka Doctor Honey squeezy honey range is easy to use, and can be used as a spread, a sweetener in drinks, drizzled on breakfast bowls and ice cream or eaten straight from the pot as a sweet treat. For more information, visit www.manukadoctor.co.nz
FRESH/CHILLED/DELI: Food Nation (Highly Commended)
Responding to a market dominated by products full of soy, starch, and fillers, Food Nation is an innovative new food brand on a mission to get more people eating more plants for their health, and the health of the planet. Unlike other faux-meat options, Food Nation is proudly plant-based and celebrates it. The packaging visually disrupts shoppers with its bold and bright designs, holding its own in the meat aisle. Priced to compete with meat products, it offers good value to consumers and an easy and tasty solution for the whole family. For more information, visit www.foodnation.co.nz
FROZEN: Settebello (Highly Commended)
Dough It is a 1800g pouch bag that is packed full of frozen pizza dough, Roman-style, for home use. Made from local ingredients and Italian flour, the dough is prepared by professional pizza makers in their family pizzeria according to classic Roman traditions. After shaping the dough, it gets frozen to maximise the freshness and quality. After defrosting at home, simply stretch it out and add your favourite toppings to have a quality, authentic pizzeria experience. For more information, visit www.settebello.co.nz
BEVERAGE (Non-Alcoholic): Giesen Group Ltd (Highly Commended)
A workplace focus on health and wellbeing sparked the idea for producing this wine. “The Heineken Zero percent beer had just come out and at the time we were doing a ‘fit 24’ challenge,” explained Nikolai St George chief winemaker. “For the likes of someone like me, I still need to have something in my hand and not feel like I’m missing out.” Twelve months later, they were able to make a zero percent wine. They note that this was because of new technology available which was brought to New Zealand over six months ago. The growing demand of health and wellness is rapidly taking the world by storm. Consumers are looking to reduce their alcohol intake for a wide variety of reasons, and this is the perfect solution. For more information, visit www.giesen.co.nz
AMBIENT: Heilala (Highly Commended)
Proudly made in Te Puna, Tauranga, Heilala Vanilla has been a crowd favourite for its unique vanilla extract offerings. With passionate home bakers in mind they’ve developed a vanilla extract speckled with vanilla bean seeds so the sweet taste of vanilla is bold - straight from the bottle. Other innovative offerings include coffee, berry, cocoa, pumpkin spice, peppermint and oak aged vanilla extracts. Their expanded offering allows them to employ more growers and farmers in Tonga, the chain of islands in the South Pacific. In addition to running their own farms in Tonga, Heilala Vanilla works with local growers to set up a transparent, ethical supply chain of vanilla beans, vanilla paste, vanilla extract and flavoured vanilla extracts. For more information, visit www.heilalavanilla.co.nz
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