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August/September 2012
NZ’s Authority on Food Technology, Research and Manufacturing
FEATURED IN THIS ISSUE:
FoodTech PackTech Preview
NZIFST Awards Winners
2012 J C Andrews Award Address –
A Serendipitous Career
The official Journal of The New zealand institute of food science and technology inc.

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Food New Zealand

Contacts
Executive Manager, Rosemary Hancock
P O Box 5574, Terrace End,
Palmerston North 4441, New Zealand
Phone: 06 356 1686 or 021 217 8298
Fax: 06 356 1687
Email: rosemary@nzifst.org.nz
Website: www.nzifst.org.nz
Meat Industry Association of New Zealand
Inc.
Tim Ritchie, Chief Executive
PO Box 345, Wellington
Phone: 04 473 6465
Fax: 04 473 1731
Next editorial and advertising
deadline: 20th Septemper 2012
Features for October/November 2012
Overview: Food ingredients – flavours and
colours, functional and core ingredients
Packaging: Package design, label compliance,
on-shelf visibility
FoodTech PackTech Review
Cover picture: NZIFST Conference Dinner,
26 June, 2012 Claudelands Events Centre,
Hamilton
Subscribe to Food New Zealand
One year, 7 issues, NZ: $70.00 +GST
One year, 7 issues, Australia, $125.00
One year, 7 issues, rest of world $155.00
Email subs@foodnz.co.nz or subscribe
on line at www.foodnz.co.nz/subscribe/
NZ’s Authority on Food Technology, Research and Manufacturing
August/September 2012| Volume 12, No.4 ISSN 1175 – 4621
Contents
4 Editorials
5 In-Brief
9 FoodTech PackTech Preview
22 Nutrition: The Hidden Benefits of New Zealand’s Kiwifruit
Fran Wolber, Massey University
24 J C Andrews Address: A serendipitous career
Gordon Robertson, FNZIFST
30 F-Files: Omega-3 key in reducing diabetes and heart disease
31 Legal: Exporting our knowledge in the food industry
Peter Brown
32 Oils and Fats news
Laurence Eyres, FNZIFST
34 NZIFST News including:
Obituary: Julian Yee, FNZIFST
JC Andrews Award
NZIFST Distinguished Service Award for the Dairy Industry
NZIFST Awards for Excellence, Winners
Branch activities
42 From undergraduate to product development technologist
Sandra Chambers MNZIFST
44 MIA News
Including a report on the Red Meat Sector Conference
Ali Spencer, MIA
50 Events and Conference Diary
David Everett, FNZIFST
Peppermint Press Ltd
5 Rupi Court, Mt Wellington
P O Box 11 530, Ellerslie, Auckland 1542
New Zealand
Phone/Fax 64 9 527 8449
www.foodnz.co.nz
Publisher and Managing Editor
Anne Scott, Peppermint Press Limited
anne@foodnz.co.nz
Director and Writer
Dave Pooch, Peppermint Press Limited
dave@foodnz.co.nz
NZIFST Publications Committee
David Everett, Chair, Anne Scott, Lee Huffman,
Owen McCarthy, Tom Robertson, Marie Wong,
Rosemary Hancock, Jeremy Smith, Namalie
Jayasinha, Chris Newey, Matt Golding.
Published by Peppermint Press Limited
Printed by MHP Design and Print, Auckland
Food NZ ABC Audited Circulation 2630 December 2011
Copyright © 2012 Peppermint Press
No part of this publication may be reproduced or copied
in any form by any means (graphic, electronic, or
mechanical, including photocopying, recording, taping
information retrieval systems, or otherwise) without
the written permission of Peppermint Press. The views
expressed in this journal are those of the writers and do
not necessarily represent the view of the Publisher, the
Scientific Review Board, NZIFST or MIA.
Advertising
Mike and Sally Dimond
sales@foodnz.co.nz, 09 444 1836
Design and Layout
Johanna Paynter, Pix Design, Auckland
bill@pixdesign.co.nz
Regular Contributors
Laurence Eyres, Ali Spencer, Laurie Melton,
Owen McCarthy, Dave Pooch, David Everett,
Jenny Dee, Cathy McArdle, Matt Golding
Notice to Contributors
When submitting editorial for Food New Zealand
please observe the following, Editorial to be
submitted as plain text files, NO FORMATTING
please. Images should be sent as high
resolution .jpg or .tiff files. Do not embed images
in word documents, send separate files. Any
images smaller than 500 kb may not be printed
as the clarity of the print may be compromised.
Advertisers
Material specification sheet and rate card on
website, www.foodnz.co.nz
ENDORSED BY THE MEAT INDUSTRY ASSOCIATION August/September OF NEW ZEALAND 2012 3

EDITORIALS
From the Editor
I spent yesterday in Wellington, among about 200 guests of the Riddet Institute at the launch of the Agri-Food
Strategy – A Call to Arms.
A masterly review of the economic and attitudinal state of our Agri-Food industry, with carefully considered
conclusions and strategic recommendations, A Call to Arms exhorts our food industry to develop a genuine,
passionate commitment to the concept of bringing greater prosperity to the country we love, by adding value
to our exports.
The prospect of increasing exports to 40% of GDP by 2025 is daunting. The elephant in the room metaphor
came to mind.
The report recommends four transformational strategies to achieve this:
• Selectively and profitably increase the quantities and sales of the current range of agri-food products
• Profitably produce and market new, innovative, high value food and beverage products
• Develop value chains that enhance the integrity, value and delivery of New Zealand products and Anne Scott
increase profits to producers, processors and exporters
• Become world leaders in sustainability and product integrity
I believe we already have the knowledge and skill and much of the structure needed to achieve this, but it’s going to take
cooperation and collaboration.
What we need is leadership, from Government, from within our food companies. Leadership that makes us take ownership
of these strategies and do whatever it takes to make it happen. Maybe joint ventures, maybe clusters of smaller
processors that can share distribution chain resources, maybe tax breaks to encourage R&D spend. All the training and
research in the world won’t achieve this without one, or several leaders, who take on this immense challenge and make
it happen. We are in this together, let’s work together. New Zealand Inc is a great story.
Anne Scott, FNZIFST, Publisher and Editor
From the Executive Manager
We have all just come down to earth after yet another fantastic annual conference – the bar gets set higher
each year and this year was no exception. Our industry is so very broad and diverse that it is no mean feat
to bring together a programme that will have something of interest for everyone. I applaud our Conference
Committees – we ask much of them and they go about their work willingly and quietly – some even come
back for second and third conferences and so provide us with valuable continuity on the committees. Congratulations
to Margot Buick, 2012 Conference Chairman, and her team.
Next year we take the conference back to the Hawkes Bay – many of you will fondly remember the “Green”
conference we had there in 1999 – I suspect that it will be that conference rather than this year’s conference
that provides the challenge to 2013 Conference Chairman Gerry Townsend and his team!
President, Cathy McArdle, and I recently attended the AIFST conference and Council meeting in Adelaide.
Such collaboration between our organisations is both interesting and valuable as we can benchmark ourselves
against a group that is not that much bigger – I think that NZIFST stacks up very well in terms of what
we achieve with the resources we have.
What we aim to achieve is set out in our strategic plan and we are currently reviewing this for the year. In her Rosemary Hancock
last editorial Cathy called for your ideas for projects and we also now have available the Riddet Institute’s A
Call to Arms – A contribution to a New Zealand Agri-Food Strategy. Consequently there are many ideas and suggestions
on the table and we must ensure that what we do choose to do, we do well. One thing is a given though, we will not be
able to do anything without your continued support and help. Remember, this is your Institute and your money and it is
important that you tell your representatives on Council and Exec. what you want. Our strategic plan for the next 12 months
will be communicated to you in due course, but it will not be fixed in stone, it will be a living, dynamic document that you
can influence at any stage of its life and we welcome your comment.
Rosemary Hancock, Executive Manager, NZIFST
4
Food New Zealand

IN-BRIEF
In-Brief
Bits and pieces from out and about, news, views and information.
Eurofins now in New Zealand
With over 12,000 staff in more than 160 laboratories across 32 countries, Eurofins is the
world leader in food, environmental and pharmaceutical products testing. It is also one
of the global market leaders in agroscience, genomics and central laboratory services.
Eurofins has entered the New Zealand testing market with the acquisition of NZ Labs.
In addition to enhancing our testing capability and capacity at our Auckland, Hamilton,
and Christchurch based laboratories, we are excited to be able to provide our global
service capability to New Zealand customers. Our global presence allows us to offer
competitive linkages to Eurofins worldwide capabilities including the analysis of pesticides,
persistent organic pollutants such as dioxins and related compounds, GMO, and
authenticity testing such as DNA species identification.
In addition, Eurofins offers a wide range of food audit and compliance services such
as Dairy RMP, WQA, Food Safety Programmes, specific customer audits, and Wine
Standard Management Plan verification audits.
Primary production booms
The Ministry for Primary Industries has released a new combined primary industry
quarterly report, comprising production and trade statistics for the dairy, meat and
wool, forestry and seafood industries. It replaces separate quarterly reports for forestry
and seafood that were previously released by the Ministry.
The primary sector continued to be an economic driver, with total primary sector exports
accounting for 71% of all merchandise exports in the year to March 2012.
MPI reports favourable climatic conditions led to a continuation of better-than-usual
pasture growth during the March 2012 quarter. As a result, farmers achieved near-record
carcase weights for slaughtered livestock and an 11.5% increase in milk solids’
production, compared with the same quarter in 2011.
However, the stronger New Zealand dollar, coupled with easing international dairy
prices meant that overall primary sector export revenue for the quarter was down 2.4%
on the previous year, at $8.3 billion. At the same time, total export revenue for the year
to March 2012 was up 6.2% on the previous year at $32.3 billion.
Total seafood export revenue was up by 9.4% in the March quarter, due to increasing
prices and a volume increase of 3.4%. Forest product export revenue declined 14%,
largely due to significant declines in log and pulp exports, however it was still the second-highest
quarter on record.
For more information, go to the full report in the Publications section (under the News
and Resources menu) of the MPI website.
Who’s gone where
Reuben Fifield has left International
Flavours and Fragrances and is now account
manager at
G S Hall and Company Limited.
Kevin Dodsworth has left his position as
product development technologist with Heinz
Wattie’s Limited in Hastings and is now in
product development for Rafferty’s Garden in
Havelock North.
Paul Hofland has recently taken up a new
role in technical sales with Particle Solutionz
Ltd. You can contact Paul by email at paul@
particlesolutionz.co.nz
Have you joined
the NZIFST
group yet
Have your say in how NZIFST is run. All
members are eligible to join the Linkedin.
com group to discuss new idea, find out
about upcoming events, and participate in
polls. Go to https://www.linkedin.com, log
in and then click on the pull-down menu
at the top of the page, select Groups, and
search for NZIFST.
Beverages
Natural Flavours
Functional Ingredients
Natural Sugar
Alternatives
First Choice Flavours
Velcorin
NPD
Beverage Formulators
New Product
Concepts
Global Beverage
Trends
Sensory Stimulators
Zymus International Limited
Auckland, New Zealand Phone: +64 9 820 0075 Fax: +64 9 820 0091
Sydney, Australia Phone: + 612 9091 0125
Email: info@zymus.net www.zymus.net
409878_Food NZ_185x62(final).indd 1
15/03/11 8:55 AM
August/September 2012 5

IN-BRIEF
Animal Welfare Training
Animal welfare has become a major topic in all our
overseas and domestic markets. Supermarkets and
their customers want assurance that livestock intended
for human consumption are treated humanely on farm,
during transportation and at meat processing plants.
In particular they want to know that the procedures
used in handling animals, from reception at meat
plants through to stunning and slaughter, are painless
and cause as little distress as possible. The New
Zealand meat industry is now required to assure the
EU that all staff are trained in key welfare and quality
issues appropriate to their positions. New welfare regulations
come into force next year and encompass the
meat industry in its broadest sense – farmers, retailers,
teaching institutions, the poultry and pork industries,
veterinary and animal welfare agencies, and government
departments.
Carne Technologies is developing training
programmes for producers and processors in New Zealand.
The courses will be both theoretical and practical,
and will be consistent with the training courses and
certification provided in the UK and the wider EU as
well as being tailored to specific NZ requirements.
On 4th September, Carne Technologies’ staff, along
with Paul Whittington, Managing Director of Animal
Welfare Training UK, will present a customised version
of the Animal Welfare Officer Processing course to an
invited audience of senior management at the Federated
Farmers of NZ offices in Wellington.
The presentation will demonstrate the key course
principles and objectives, and provide an understanding
of the many courses available to the industry from
a portfolio covering several training levels.
The first formal two-day Animal Welfare Officer course
will be held later this year. Depending upon demand,
multiple courses will be offered throughout the country
next year along with in-house courses tailored to the
needs of specific processors.
IKA ULTRA-TURRAX
Homogenizers
Uniform sample preparations for a variety of
applications including particle reduction in
chemical, pharmaceutical, and food research.
• Wide volume range
• Digital speed display allows you to keep track of the
speed (up to 24,000rpm)
• Variety of dispersing tools and models to choose
from to suit your needs
For further information contact:
Jane.Budvietas@thermofisher.com
or 06 354 3926
6 Food New Zealand
FoodNZ_ads_July-August_TFS.indd 1
7/26/2012 5:03:42 PM

IN-BRIEF
Wattie’s general manager marketing, Tim Skellern and culinary development chef, Di Swann celebrate the three
Wattie’s “most trusted” awards from the Reader’s Digest Brand Survey
Awards for Wattie’s
Wattie’s has been honoured “Most Trusted New Zealand Icon” in this
year’s Reader’s Digest survey of New Zealand’s most trusted brands.
Wattie’s also picked up the titles of the Most Trusted Packaged Foods
and Most Trusted Frozen Foods.
The legacy of the company’s founder, Sir James Wattie, is still very real
and ever-present in the business – everyone is committed to staying
true to his values. From the very beginning, the brand’s success has
been founded on listening to consumers and addressing their needs,
as well as controlling the quality of Wattie’s foods at every step, starting
with top ingredients.
Wattie’s says that in celebrating frozen and packaged foods as categories
for Most Trusted Awards, Readers Digest is recognising the importance
of these formats in food choices of everyday Kiwis.
Recently published¹ research provides emphatic support for the nutritional
qualities and cost advantages of canned foods. With many
households feeling the pinch, this study is giving them greater confidence
in the option of cans, particular from a nutrition and value perspective.
1. The research from Tufts University is published in the Journal for
Nutrition and Food Sciences.
W www.hawkinswatts.com P +64 9 622 2720 F +64 9 622 2725
Providing knowledge,
not just ingredients.
Acidulants | Antioxidants | Aromatics | Bulking Agents | Caramelised Sugars | Cocoa
Colours | Dehydrated Products | Emulsifiers | Flavours | Fibre | Hydrocolloids | Inclusions
Minerals | Nutraceuticals | Oleoresins & Essential Oils | Preservatives | Sweeteners
August/September 2012 7

IN-BRIEF
Hill Laboratories makes new appointments
David Havard was recently promoted to the
role of food and bioanalytical division manager
at Hill Laboratories after more than
25 years working in laboratories, including
United Kingdom-based pharmaceutical giant
GlaxoSmithKline (GSK).
David worked at GSK in the UK for eight
years after beginning his career at Pentagon
Chemicals in Cumbria straight from secondary
school.
His move to New Zealand, and to Hill Laboratories,
was somewhat serendipitous. “I
David Havard
did some cold calling before we came over for a holiday in 2007
and there were no jobs. The day before we left, I got a call from
Hill Laboratories saying a position had become available. The rest
is history.”
Another new appointment at Hill Laboratories is Martin Brock,
who has been promoted to marketing manager. He has been
working as a market analyst for Hill Laboratories since joining the
company in 2010.
Hill Laboratories is 100% New Zealand owned, grown from small
beginnings in the 1980’s into the country’s largest independent
Martin Brock
analytical laboratory. The company recently purchased Cawthron
Institute’s wine and microbiological testing services and also Cawthron’s
environmental chemistry testing division, previously located
in Nelson, which been amalgamated into Hill Laboratories’
environmental testing division.
FOOD TESTING...
WE’VE GOT IT COVERED
MICROBIOLOGICAL TESTING
NUTRITIONAL VALUES
TRACE ELEMENTS
EXPORT CLEARANCES
FOOD SAFETY
Hill Laboratories has developed a suite of tests
specifically to meet the requirements of New Zealand
food producers and manufacturers. For example,
our purpose-built South Island lab offers extensive
microbiology testing to ensure food products comply with
all New Zealand and International industry standards.
We test a wide variety of food, including meat, wine,
honey, produce, citrus, pipfruit and packaged foods.
To find out more, call us on 03 377 7176
SEAL4784NZFc
www.hill-laboratories.com
8
Food New Zealand

FTPT PREVIEW
FoodTech PackTech
Exhibition
25-27 September 2012
ASB Showgrounds, Auckland, New Zealand
25-27 September 2012
ASB Showgrounds, Auckland, New Zealand
This is the trade show for New
Zealand’s food, beverage, processing
and packaging technology industries.
Experience the latest technical
advances first hand, talk to the
experts, and connect with the
products, services, and machinery
you need to meet the demands of
tomorrow’s market place.
If you’re in the market to build
efficiencies, save costs or grow
productivity, then pre-register now
for free online at
www.foodtechpacktech.co.nz
Win a Ford
One lucky Foodtech
Packtech visitor will walk
away with a fabulous
Ford Territory TS AWD
valued at $64,990
Terms and conditions apply
Planning to attend the FoodTech PackTech exhibition There’s a
wealth of knowledge to be gained from the exhibitors – whether
you need equipment or machinery, consumables or simply
expertise. You’ll find what you are looking for. Following is a
sampler from some of the show exhibitors to get your juices
flowing.
AsureQuality
AsureQuality is a commercial company owned by the New Zealand
Government providing food safety and biosecurity services to the food
and primary production sectors.
Every day our experienced team of 1700 experts works alongside
customers to assure the safety and quality of food being produced for
millions of people worldwide. Our skilled staff and extensive accreditations
enable us to audit, inspect, verify and certify food quality and
management systems from the farm right to the supermarket shelf.
With a network of purpose-built laboratories spread across Australia,
New Zealand and Singapore, AsureQuality offers a broad range of environmental
and food testing for producers, processors, Competent
Authorities, and the environmental and human health sectors. Our
web-based laboratory information system, VirtualLab offers access
to results online, 24 hours a day, seven days a week from anywhere
in the world.
As a recognised Private Training Establishment with the New Zealand
Qualifications Authority we provide training across the meat, food,
dairy, horticulture, agriculture, biosecurity and apiary sectors. Our
courses focus on meeting national and international quality standards
and are updated regularly in response to industry trends, customer issues
and legislative requirements. www.asurequality.com
Packaging materials and
equipment
AIP
“The Australian Institute of Packaging (AIP) is an
educational institute designed to provide professional
and personal development of individuals
within the industry.”
Representatives of AIP will be heading to New
Zealand for the third time to exhibit at FoodTech
PackTech and we are very excited to catch up with our New Zealand
members and meet potential new members. Come to the AIP stand to
find out about our Diploma in Packaging Technology, our Certificate
in Packaging and our half-day training courses that are all available in
New Zealand.
The AIP was founded in 1963 and is the professional body for packaging
technologists and other individuals involved within the packaging
industry throughout Australasia.
The AIP is the only association in Australia and New Zealand designed
to recognise, educate and assist the individuals who make up the diverse
packaging industry.
August/September 2012 9

FTPT PREVIEW
D&L Packaging
D&L Packaging are specialists in:
• Shrink Sleeve applicator systems and Shrink Labels
• Shrink Tamper Seals supplied printed or plain. We hold
the largest stock of shrink tamper seals in New Zealand.
We also supply automatic application and shrink systems.
• Vacuum Packaging Machinery for all applications, as well
as specialised vacuum barrier bags and pouches, plain or
printed.
• Tray Sealing Equipment and lidding film to suit various
trays or pots. Standard tray packers or MAP for extended
shelf life. The lidding film can be plain or printed.
• Skin Packaging machinery and thermoforming machinery
are also included in our range of European quality
machinery.
• Bundle wrapping systems for shrink wrapping bottles into
6 packs, 12 packs, and 24 packs. Collation, or in trays,
print registration options also now available.
• Induction sealing equipment for under lid tamper seals.
• Band sealers, hand and foot sealers as well as bench top
sealing equipment.
Your contact on the D&L Packaging stand is Digby Morton.
ES Plastics
Turning Kiwi inventors’ brilliant food technology ideas into
cool products to buy.
“We focus on product development,” says ES Plastics operations
manager Heather Allen. “Inventive kiwis, who have smart food
technology ideas, get help from us every day with options for
presenting their product in a way that will appeal to the market.”
Heather gives the example of Kiwi company ‘Thumbs Up’ who
invented a ‘time of use’ dispensing cap. When Thumbs Up had
enquiries for production of the cap, they asked ES Plastics to help.
“ES Plastics currently produce the re-engineered plastics version
of the ‘Thumbs Up Cap’, which is a result of the thinking
and round-table talking with ‘Thumbs Up’ ideas and ES Plastics
technical capability. It was that process that gave ‘Thumbs Up so
much value – and allowed them to come up with ever changing
versions to keep meeting their customer’s demands.”
10
Food New Zealand

FTPT PREVIEW
Biopolymers made from plants
NatureWorks Ingeo biopolymer is derived from an abundant 100%
annually renewable plant resource. Carbon is captured in these plant
resources, sequestered from the atmosphere during plant photosynthesis,
and stored in the starch found in the grain of the plant. This
starch is then converted into natural sugars. NatureWorks uses these
plant sugars as Ingeo’s fundamental building block. Through a process
of fermentation, separation and polymerisation, the carbon and other
elements in these natural sugars are transformed into Ingeo.
Ingeo resins and fibres are a significant step towards a better future.
Replacing petroleum with an annually renewable resource for the production
of plastics and fibres reduces fossil fuel dependency and is
a positive step toward carbon-neutral manufacturing and more sustainable
processes and products. The production of Ingeo uses significantly
less non-renewable energy, and generates significantly lower
CO 2
emissions when compared with all traditional oil based polymers.
Compared to PET for example, Ingeo reduces fossil fuel usage by 47%
and greenhouse gas emissions by 59%.
MITech Technology Group
MITechs’ goal is to identify our customer’s needs and offer a
total coding solution with emphasis
on better control of associated
costs, environmental
impact and printing performance.
MITech supply
the complete range of
Markem-Imaje and Datamax-O’Neil
coding solutions
with the backing of a century
of expertise in product coding
and traceability solutions from
product to pallet.
Our factory trained technicians
based in North and South
Island hubs are available 24hrs
a day to meet your demands for
production when something goes
wrong and you need our expert
help. To guarantee your peace of mind
we offer an array of service agreements to
cover any production rate and environment for all of your
Markem-Imaje and Datamax-O’Neil products.
http://www.mitech.co.nz/
Contact: Deane Shaftoe
August/September 2012 11

FTPT PREVIEW
Transportect LP
Transportect LP has been supplying
its specialist for-corners
product range for 20 years.
for-corners Moulded Pulp.
Transportect manufacture a range
of general moulded pulp protective
packaging products from waste
paper. Customised moulded pulp
sections are available to replace
folded corrugated cardboard, saving
time and cost.
for-corners cornerboards.
Available in a wide variety of sizes
and lengths ex stock. Transportect
can cut-to-length if required.
TamaNet knitted pallet
wrap. Suitable for any wrapped
palletised load, e.g. fruit, vegetable,
ready lawn, dairy, meat, egg or
hot packed product, that needs
to breathe, be chilled, frozen,
force thawed or fumigated. Great
load integrity and stability. The
“memory” built into Tama when
it is elongated provides the load
stability and security features. The
latest generation Tama wrap does
not “neck down” until the optimum
elongation (50%) is reached.
Made from polyethylene, Tama is
fully recyclable.
Paul Craddock is your contact on
the Transportect LP stand.
Tronics
Founded in 1983, Tronics has become a very well known labeller manufacturer
with 110 staff worldwide and sales and services offices throughout
Australia, New Zealand, United States and Brazil, Malaysia, and Indonesia.
Tronics’ manufacturing facility in Melbourne supplies equipment to both
the domestic and international markets. We have in-house design of electronics,
software, and mechanical engineering to produce quality products
designed to last.
Domestically, Tronics represents Videojet, small character, large character,
thermal, laser, and array printers and Serac, a world leader in filling and
capping for the dairy, personal care, and petrochemical industries.
Parker Hannifin
Parker Hannifin, the global leader in motion and control technologies, together
with New Zealand distributor HWL Air and Gas, will showcase a
selection of the company’s cost effective industrial nitrogen gas generators
that have been proven to increase productivity and achieve 90% cost savings
compared to traditional nitrogen sources.
Parker’s cutting edge MIDIGAS and MAXIGAS onsite nitrogen gas generators
are ideal for a wide range of applications in the food processing and
packaging industry, including modified atmosphere packaging (MAP),
purging, blanketing and pressure transfer.
The units produce on-demand nitrogen gas from compressed air onsite,
and the modular design of the systems enables them to scale up as nitrogen
requirements increase. On-demand functionality allows users to overcome
the environmental and safety issues associated with road transport of bottled
gas and the unpredictability of fluctuating gas prices, while operating
from a small compressor facilitates low energy consumption.
Customers using the gas generators can make significant reductions in the
cost of using nitrogen, with a fast payback on a generator of between 12
and 24 months.
Learn more about how on-site nitrogen generation can help bring efficiency
and cost-savings in your operation. Visit Parker at booth 3126.
Sustainable brand protection
for the global food and beverage industry
Armed with innovative chemistries and a thorough
understanding of food and beverage manufacturing,
Ashland is well positioned to help you maintain the
integrity of your brand. Our state-of-the-art product
portfolio includes an array of process and water treatment
12 Food New Zealand
chemistries that can help ensure the safety and quality of
your products, improve your operational efficiency, protect
your plant assets, and minimize your environmental impact.
See how good chemistry can work for you at ashland.com
® Registered trademark, Ashland or its
subsidiaries, registered in various countries
Trademark, Ashland or its subsidiaries,
registered in various countries
* Trademark owned by a third party
© 2011, Ashland AD-11167

FTPT PREVIEW
Visit us at the
Foodtech Packtech Show
Booth 3126
General machinery
and equipment
Fort Richard Laboratories Ltd
Family business, Fort Richard Laboratories Ltd has been supplying
the food industry with microbiology systems and consumables since
1972.
Along with a wide range of prepared culture media for food safety
testing, we offer a wide range of laboratory consumables including
pipettes, swabs, rapid microbial, allergen, and mycotoxin test systems,
and much more.
Changing trends of the food industry have created much more interest
in rapid systems that provide fast, accurate results to get your
product out the door quicker.
Fort Richard represents Neogen Corporation which has the most
AOAC approved food safety tests of any organisation. Neogen’s main
focus on rapid, reliable test results for the food industry has been
expanded with the introduction of the Soleris rapid automated microbial
testing system.
The Soleris system can give early alerts of spoiled product in as little
as 6 hours, and enables early release of product at 14 hours. The
latest addition to the Soleris range of tests is the direct yeasts and
moulds (Y&M) vial, which gives you the fastest Y&M test in the world,
a negative release at 48 hours.
We’ll also be exhibiting and demonstrating the renowned Neogen
AccuPoint 2 ATP sanitation monitoring system and their complete
range of Alert and Reveal 3-D rapid in-house allergen tests.
We look forward to seeing you at stand no. 3085!
Cuddon Freeze Dry
Cuddon Freeze Dry has been designing and manufacturing vacuum
freeze drying equipment since the early 1960’s.
We provide turnkey installations to the food, pharmaceutical,
nutraceutical, dairy and disaster recovery industries, including
Korean research centres, Iranian saffron houses and dairy facilities
world wide.
Freeze drying offers a superior process, retaining colour, form,
flavour and most importantly, the nutritional value. Our package
offers site management, commissioning, capacity validation,
warranty and staff training.
Cuddon units range from 5.5kg to 1500kg Ice Catch capacity per
24 hour drying cycle. The company has an ISO 9001:2000 quality
assurance system and
offers support in design
and manufacture,
variations to suit particular
client requirements,
with after sales
support and 24 hour
access to engineering
staff.
Visit Steve Anderson
from Cuddon Freeze
Dry at stand 2135.
www.cuddonfreezedry.com
Why buy nitrogen
when you can make it
Together, we can
generate cost savings
*
of up to 90%
The MAXIGAS and MIDIGAS nitrogen gas generator systems
from Parker Domnick Hunter produce food-grade nitrogen from
compressed air. In situ nitrogen generation offers excellent
energy efficiency and extended cost savings of up to 90%*.
Parker’s comprehensive range includes food-grade filtration
solutions for compressed air, gas and liquids. Coupled with
Parker’s automation, fluid and gas transfer solutions, carbon
dioxide filtration and polishing solutions, together, we can
achieve unparalled efficiency in your operation.
To find out more, please call +64 (0) 9 574 1744, email
armin.howard@parker.com or visit www.parkerstore.co.nz
*Typical cost savings achieved in comparison to cylinder or liquid supply.
August/September 2012 13

FTPT PREVIEW
Dynamic Inspection Limited
The newly released
STEALTH
unit offers
powerful digital
signal processing
(DSP)
technology
which
provides
high-speed
precision detection,
while
ultra-sensitivity
detects the
smallest metal
contaminants. The
product library of the Stealth stores individual settings
which can be recalled instantly to simplify product
changeover. Quality Assurance testing on samples can
be initiated on demand or by time interval; and the
unique software filtering system enhances performance
while minimising false rejects. In addition, password
configuration permits security protection for critical
parameters and proprietary product information.
For more information on the Stealth Metal Detector,
contact Steve Atkins. www.dynamicinspection.co.nz
Eurotec Ltd
Eurotec is a leading New Zealand supplier of technology solutions for
the HVAC, electrical, industrial, refrigeration and food manufacturing,
processing, distribution and retailing sectors.
Products include Carel Refrigeration Equipment Controls and supervisory/monitoring
products and refrigerant gas leak detection systems
from MSA and Manning (Honeywell Analytics); and an extensive range
of portable and fixed measuring instrumentation for monitoring and
HACCP food safety measurements from Testo, Dickson and DeltaTrak.
These include dataloggers, supervisory solutions, temperature, humidity,
pH instruments; and cooking oil quality testers, enzyme detection
kits and ethylene absorption packaging for the transport of fresh produce
around New Zealand and the world.
We will present several new product lines of interest to food manufacturers,
processors and exporters at FTPT 2012 – including two new
digital thermometers from Testo, the Testo 108 and 104-IR, and refrigerant
gas monitoring sensor solutions.
Visit Tom Aldridge on Stand #3000. www.eurotec.co.nz
Hach Pacific
Hach Pacific provides laboratory and process water analytics
and application support. Hach Pacific also supplies leak
detection and pipe and cable location equipment, which can
be easily bundled with water quality analytics. We are proud
to bring you more than 60 years of water analytics leadership
in product innovation, service and support.
Come and see us at stand 3142. We will be showcasing all
our latest products. www.hachpacific.com
14
Food New Zealand

FTPT PREVIEW
Interfood Read Group Ltd
Heat & Control
Heat and Control is one of the world’s leading manufacturers of food
processing and packaging equipment and is the exclusive supplier of
both CEIA and Ishida inspection equipment for the New Zealand market.
Complete systems are provided and with a combination of experience
and expertise, CEIA and Ishida are leading the way with equipment
solutions for your needs and requirements by providing the most accurate
inspection systems available to the food industry.
Heat and Control can demonstrate not only CEIA and Ishida inspection
systems, but any of the Heat and Control equipment in our test facilities.
Technical support and after-sales training is also provided when
required.
Interfood Read Group (IRGL) is true to its motto by
providing “solutions for smarter food processing”.
These solutions range from the largest complete
turnkey machinery production lines through to
small individual machine-specific applications. Additional
to the machinery, IRGL offer a comprehensive
range of the finest ingredient products. These include,
blends for meat, poultry, seafood and
bakery processing applications.
Interfood Read Group personnel can
assist with advice in identifying the
best solution for the process through
to delivery, installation and complete
after sales technical support.
IRGL has offices and warehousing
in both Auckland and Christchurch
which ensures the fastest response to
any customer requirements.
This year IRGL will exhibit a comprehensive
range of machinery to highlight their capabilities in
the food processing industry in New Zealand. Knowledgeable
staff will be on stand 3093 to discuss any current, potential or future
projects and look forward to meeting with you then.
Thermo Scientific
Multiskan FC
AUCKLAND Sept
Visit us! Booth #3081
Metal Detector,
Checkweigher
or X-Ray
Multiskan FC filter-based microplate photometer for
research and routine applications.
• Compatible with all commercial and diagnostic ELISA kits
• Shaking and incubation up to 50°C for temperature
critical assays
• Prints reports directly to a USB printer
Choose the best inspection system
for your products. We help you test
the latest CEIA metal detectors, Ishida
checkweighers and X-ray systems.
Contact us for sales, training, technical
support and demonstrations of conveyors,
weighers and packaging machinery.
For further information contact:
Kris.Perano@thermofisher.com
or 029 983 2018
NZ +64 9 274 4182
info@heatandcontrol.com
www.heatandcontrol.com
FoodNZ_ads_July-August_TFS.indd 2
7/26/2012 5:03:50 PM
August/September 2012 15

FTPT PREVIEW
We measure it.
Temperature
Measurement Technology
EUROTEC
HACCP Compliance
Are YOU prepared
for compliance
with the new
NZ Food Safety
regulations
In today’s hygiene conscious
world it is critical food products
reach the consumer in prime
condition. For those exporting
food products, meeting the strict
HACCP/ISO9000 standards
requires close monitoring at
all stages of production and
transportation.
For temperature measurement
at these critical stages Testo
measuring instruments will
ensure your products measure
up from “Farm to Fork”.
For further information on how
the Testo range of measurement
technology products can assist
your business, contact TESTO’s
sole New Zealand Agent:
HEAD OFFICE : AUCKLAND Tel : (09) 579 1990
WELLINGTON : Tel : (04) 499 3591 CHRISTCHURCH : Tel : (03) 366 0017
Email : sales@eurotec.co.nz WEBSITE : www.eurotec.co.nz
J L Lennard
Versa family has no trouble keeping its weight in check
Accuracy, speed, ease-of-use and versatility are the four major reasons
for the worldwide popularity of Thermo’s family of Versa checkweighers.
Versa models are designed for the lightest products up to packages
of 25kg.
Checkweighers are usually positioned at the end of the packaging line
to do a final check of the weight of an individual product or package
but the Versa range can also be used in the production process to control
dosage such as flour and sugar, or any product that is volumetrically
dosed.
This Versa controller feature can save a lot of money by dramatically
reducing the amount of giveaway.
Versa checkweighers can also be integrated with the APEX metal detector,
offering a complete system for metal check and weighing.
J.L. Lennard is a family-owned company that distributes and services a
vast range of equipment covering the pharmaceutical, food and beverage
Industry. Among its other international packaging lines are Krones,
Kosme, Rovema, Bossar, CAM, OPM, Multipond, Fawema, and All Fill.
www.jllennard.co.nz
Saniquip Stainless Ltd
Auckland based company Saniquip Stainless Ltd was
launched earlier this year and offers a broad range of
products backed by well over 40 years of technical
experience.
Saniquip’s partnerships with leading international
manufacturers enable them to offer high quality competitively
priced products and comprehensive spare
parts support.
Key products offered include hygienic stainless steel
valves, sight glasses, level gauge fittings, in-line filters,
pharmaceutical SS tube and fittings, PTFE flexible
hoses, magnetic mixers, rotameters, pressure gauges,
tank manways and cleaning devices.
Sales Manager Sandra Easton says that Saniquip are
very much looking forward to Foodtech Packtech
2012 as an opportunity to reach a wider market.
A comprehensive selection of products will be on
display on the Saniquip stand (No. 3001).
16
Food New Zealand

FTPT PREVIEW
SCANZ Technologies Ltd
SCANZ is a long - term supplier of high technology process equipment.
We provide solutions and know how to many companies working
with proteins.
For this year’s exhibition the principal focus will be on High Pressure
Processing (cold pasteurisation) from the world leaders, Hyperbaric
of Spain. Hyperbaric is now unveiling all of the HPP equipment in its
range. This premium range facilitates easy installation and cleaning, reduces
footprint and enhances space utilisation. Pancho Purroy, known
to many in New Zealand, will be with Tony Rumbold for the occasion
to discuss technology advances and worldwide trends.
Bell Technology
NIR Rapid Measurement of protein, fat and water content in food.
The FoodCheck from Bruins Instruments provides rapid accurate
measurement of moisture, The unit requires no special operator
skills, and takes less than 10 seconds to make the analysis using a
single channel, double beam mode of Near Infra Red (NIR) measurement
that ensures the highest precision without directly contacting
the product sample. The patented magnetically controlled
sample handling dish provides multiple subsamples to be measured
automatically for improved results.
The FoodCheck has its own substantial onboard data storage capacity
(2Gb), but data can also be downloaded periodically to a USB
memory stick or directly or via Ethernet to a PC for analysis in a
spreadsheet or other software.
Available configured for either transmission or reflectance, the Food-
Check has a water tight stainless steel housing that is easily cleaned.
Easy-to-use and robust enough for the processing environment, the
versatile FoodCheck can be applied both in production and quality
assurance, complementing on-line and laboratory measurement
systems and providing non-skilled access to complex analyses in
just a few seconds, with minimal or no sample preparation.
Kyoto Electronics Manufacturing Co. Ltd
Scientific instruments from
Japan's region for high
technology – Kyoto
Density / Specific Gravity
Instruments
Auto Titration Systems
(Optional multi-sample)
Karl Fischer
Moisture Titrators
Refractometers
(Research and routine
grade instruments)
Ph: +64-9-525 1875
Fax: +64-9-525 1874
Email: info@belltechnology.co.nz
Website: www.belltechnology.co.nz
August/September 2012 17

FTPT PREVIEW
Materials
Handling
Reactive
Engineering
Reactive Engineering will be displaying the
GKS Flow, the first fully sanitary vertical bagging
machine. John Redai will be there to discuss its
features with you.
The new machine offers users an IP67/69K hygienic
design: there are no trap points, no flat horizontal surfaces
and the entire machine frame, parts and panels
are made from stainless steel – but with some clever
design tweaks to keep the overall weight down. What
is more, all of the modules that normally festoon the
outside of traditional VFFS machines are enclosed, including
the electrical cabinet and film rollers. Complete
internal and external wash down is also possible.
At the heart of this new machine concept is an Allen-
Bradley CompactLogix Programmable Automation
Controller (PAC), running programmes that use
PackML standards and signals. The user interface is via
an Allen-Bradley PanelView Plus HMI, which has an
interface modelled on the simplicity of the iPad. www.
reactive-eng.co.nz
Remove the weight from repetitive
lifting and handling with Vacuum lift
IDEAL FOR
A fast and
effective way of
lifting and moving
a wide range of
products at the
different stages
of the production
process.
A huge range of
lifting attachments
available
• Both inward and outward goods
• Intermediate production steps
• Packing and stacking
• Imperfect surfaces
• Bags, buckets, cartons, drums and sacks
Vacuum lifting systems for the food industry are made with stainless steel,
include cavity free system components, have food grade filtration and are suited
to frequent washing. Their lifting weight range is 15kgs to 270kgs.
Vacuum lift
www.vacuumlift.co.nz
Contact: Peter Bell 0800 63 97 97
or 027 2702256 | Auckland | Christchurch
Email: vacuum.lifting@compressedair.co.nz
Southward Shelving & Racking
Stow is one of Europe’s leading storage equipment manufacturers.
Their core activity is the development and manufacturing of
top quality racking systems for the storage of palletised goods,
small goods, mezzanine constructions and long items.
As New Zealand Distributor for Stow we bring to you a wide range
of systems for the storage of light to very heavy pallet loads.
Specific characteristics are the rigid and stable construction, the
high quality finish and the wide range of accessories, which enable
you to arrange your warehouse layout to meet your specific
needs. We have a full range of pallet racking, long span, shelving,
cantilever and drive-in racking.
Company owner/operator Mike Southward is a leader in the racking
field who takes a hands on approach to all projects.
Over the years we have expanded our company to include a full
time team of people to carry out repairs and maintenance to all
areas of warehouse racking.
18
Food New Zealand

FTPT PREVIEW
FREE
site audit
& quotes
Products
We manufacture and supply tailor made products to suit your individual requirements
and applications along with technical service and support of these products
and your equipment.
Industrial Thermal Ink Jet Printers
Sealed Ink Cartridge—No
Mess
No Moving Parts—Maintenance
Free
600 DPI Print Quality—Bar-
Coding & Graphics/Logo’s
4 Printheads / Controller—4
machines for the price of 1
Cheaper Ink Cost—Long term
cost of ownership
Habasit
Habasit has established a reputation for providing cost-effective solutions
for the food industry.
• On show at the Habasit stand at FoodTech PackTech is the new
Micropitch transfer belt. As the name suggests, this conveyor
provides tight and smooth transfer to ensure stability of delicate
and small food products.
• The new CleanDrive conveyor belt, represents a breakthrough
in belt hygiene and reliability for wet applications. There are no
gaps or hinges, so it is easy to keep clean.
• Easy cleaning and maintenance are also big benefits of the
M5060 and M5065 HyCLEAN plastic modular belts.
To find out more about the Habasit range, visit www.habasit.com
Industrial Continuous Ink Jet
Printers
Food Industry
Beverage
Plastic
Film
Timber
Label Design Software
Label Printers
Ink Jet Consumables
We supply for the following
printer types:
Imaje
Linx
Videojet
Domino
Wiedenbach
Willett
Hitachi
http://www.aps-
Easy to clean belts for
whatever you produce
Habasit fabric and plastic modular belts are a breeze to
keep hygienically clean, even when you’re conveying
uncooked products. Maintenance is easy too. And that
means less downtime for your business.
For an Authorised Habasit
Distributor nearest you
or for further information
please call 0800 000 070.
FOOD052606
August/September 2012 19

FTPT PREVIEW
Australian
Wrapping
Company
Australian Wrapping Company specialises
in the supply of shrink and stretch
packaging equipment and films.
Shrink packaging systems exhibited
will include the Smipack automatic hispeed
side sealer with packing speeds
of up to 100/minute. Designed to wrap
print, food and media products, just to
name a few, with versatility and ease of
operation incorporated into its design.
For pack collation and transport, the
Smipack “Bundle Wrapper” BP 802ARV
208R-S shrink wrapper collates items
into rows and wraps in 6, 12 and 24
packs of bottles, jars etc with wrapping
speeds up to 20 packs per minute.
For Flow wrapping items, the TLM flow
wrappers offer an economical range of
wrappers to suit plain and printed films,
small and large items. System speeds
start at 70 per minute up to 150 packs
per minute.
Mario Schipelliti is your contact at Australian
Wrapping Company.
Vacuum Lift
Vacuum lifting is the simple and
easy way to remove the weight
from repetitive lifting and handling
activities common in food
handling and production. It is a
fast and efficient way of lifting
and manoeuvring a wide range of
products at various stages in the
production process.
There are many occasions where
vacuum lifting can be used: within
inwards goods and materials, intermediate
production steps and
for packing and stacking on completion
of production
Vacuum lifting systems work
with imperfect surfaces and with
the porous packaging materials
of sacks and bags. With a huge
range of lifting attachments available,
any reasonably solid product
or packaging can be lifted within a
weight range of 15kgs to 270kgs.
www.vacuumlift.co.nz
Universal Packaging
Universal packaging Ltd (UPL) is one of New Zealand’s leading
pallet load containment specialists. We are the complete onesource
solution for all stretch film and pallet stretch wrapping
equipment requirements.
From tissue and toilet paper to blocks and bricks, whatever
you dispatch on a daily basis, there is no better way of securing
them than with UPL’s wide range of high performance,
versatile products that provide stability
for your pallets during both storage and transit.
The catch cry of our company is to provide the
lowest cost per wrap- effectively shipped. Our
customer follow up vendor inventory management
and Total Wrap Management system are
UPL’S unique points of difference.
20 Food New Zealand
5049_SELPAK_QTR_PG_AD_FINAL.indd 1
27/07/12 10:33 AM

FTPT PREVIEW
Adhesives and coatings
Henkel
Henkel adhesive solutions
Case and carton sealing
Metallocene catalysed polymers offer the advantages
of substantial savings and higher productivity when
using Technomelt Supra ® . This innovative adhesive
is more efficient than conventional hotmelts, and increases
productivity through better machineability.
Compatible with a wide variety of substrates and packages,
suitable for difficult applications, it has excellent
flow behaviour. It is approved for direct food contact
for use in the Food Industry.
Flexible packaging
Liofol® adhesives and coating solutions for flexible
packaging offer fast migration compliance with food
safety, good optical properties, strong initial tack and
final bond strength. No matter which substrate, we
have a Liofol solution for every imaginable application.
Labelling
Optal adhesive is suitable for wet or dry, warm or cold
bottles, has longer shelf-life, outstanding water resistance,
and excellent machineability. It has high initial
tack, fast drying, resistance to bacteria/moulds, and is
dermatologically-tested.
KP Group
KP Group’s PERMAGRIP is a totally non-slip, longlasting,
quick-curing flooring system suitable for
pedestrian walkways, ramps, fork hoist zones, load
out areas.
KP Group’s UV Ultra Gloss Linemarking for long life,
hard wearing, instant cure linemarking and surface
coating for concrete, linoleum and tile surfaces (not
suitable for asphalt), suitable for walkways, loading
zones and as a clear cover for signs/logos on floors.
Topcoat Specialist Coatings
Topcoat Specialist Coatings has more than 20 years experience in the food, beverage
and packaging industries providing customised solutions for the likes of
Lion Breweries, Bluebird Foods, Goodman Fielder, Frucor, and Hubbards Foods;
and a number of smaller manufacturers.
As an independent supplier, Topcoat can recommend a number of leading purpose-designed
systems for the food and beverage industry.
New South Island branch
Auckland-based Topcoat launched a new South Island branch in 2011 with a
showroom and warehouse in Christchurch’s Sockburn. Recent projects include
the Hawkins’ Gardians milk powder plant in Balclutha, the Coca Cola bottling
plant in Christchurch, and several Christchurch re-build projects.
www.topcoat.co.nz
Bulk Handling New Zealand
LEADERS IN BULK PACKAGING SOLUTIONS
TM
BHA Bag Pallet*
ALPAL
•
Concept
Reusable
is
collapsible
a slim line
IBC
plastic
ideal
pallet
designed for liquids, specifically powders, for granules, use with
Bulk fruit Bags and as vegetable an economical transport. replacement
for expensive
• Interlocks when stacked.
export grade
Stacking up to 5 high.
wooden pallets.
• Range of outer bags and
* The design
inner liners available.
has been patented
• internationally.
2 Minute assembly time.
No tools required for assembly.
BULK BAGS & WOVEN SACKS
• Australasia’s leading supplier of bulk bags and woven sacks.
• Wide
range of sizes & configurations to meet your nee ds . .
including food grade bulk bags and liners, dangerous goods
ratings and custo m print o ptions .
• Technical support to design an d meet
your
specific
needs.
• Made to International Safety Stand . ards
TRIPAK
• Paper IBC with sizes 800 - 1000 litres.
• Suitable for food grade and other
non hazardous liquids.
• Reduces filling time, handling costs
and storage space requirements.
• Now available in a 2 & 3 multi
compartment version to allow single
trip and multi liquid transport.
BULK HANDLING NEW ZEALAND LTD
Ph: 09 486 0050
Email: dspencer@bha.co.nz
www.bha.com.au
August/September 2012 21

NUTRITION
The Hidden Benefits of New
Zealand’s Kiwifruit
Fran Wolber, Massey University
In the last decade, much research has focused on identifying
benefits from foods that go beyond the provision of traditional
nutrients.
Foods provide nutrients for the body to use but the relationship between
a food’s nutrient content and its health benefits is not completely
linear. For example, not all the minerals in food are absorbed
or utilised by the body. This is because other food components can
increase or decrease the rate of mineral absorption.
New Zealand is famous world-wide for the fuzzy brown kiwifruit that
is one of our country’s major exports. The traditional kiwifruit has a
pleasant flavour and texture, and its brilliant green flesh and glossy
black seeds make it an attractive addition to any fruit platter. For
many decades, Zespri International and the Crown Research Institute,
Crop & Food (now Plant & Food) have selectively bred new strains
of kiwifruit, with the most successful being the gold kiwifruit with its
sweeter, smooth-textured, yellow-coloured flesh. Researchers at Massey
University recently conducted a series of studies looking into possible
health benefits associated with consuming gold kiwifruit.
Kiwifruit and iron absorption
The research began by looking at the effect of kiwifruit on the body’s
ability to absorb iron. Iron deficiency, which can result in anaemia, is
the most common micronutrient deficiency worldwide, and is particularly
prevalent among children and pregnant women. Adult humans
need 15-27 milligrams of iron every day. The gut is lined with cells
called enterocytes, which are responsible for nutrient uptake. The upper
side of the cells, which comes into contact with the digested food
in the intestine, is covered with a brush border of tiny microvilli. Inside
these microvilli are transport proteins that bind dietary iron, take it inside
the cell, and then transport it through the cell and into the underlying
blood vessels.
The mere presence of iron in a food isn’t sufficient: it must also be
bioavailable. Many foods, including tea and coffee, make iron less bioavailable.
Conversely, ascorbic acid, or vitamin C, can greatly improve
the bioavailability of iron and a serving of kiwifruit contains about one
hundred milligrams of ascorbic acid – a level that exceeds even that
found in oranges.
To determine whether kiwifruit could make dietary iron more bioavailable,
a cell-based assay was first used. Gut enterocytes grown in culture
were treated with water extracts of green or gold kiwifruit while
being allowed to absorb radiolabelled iron over a four-hour period.
Green kiwifruit increased iron uptake in the cells by 25%. Gold kiwifruit
was even more effective, increasing iron uptake by 39%. Interestingly,
the gold kiwifruit extract was able to enhance iron absorption even
when the level of ascorbic acid present was negligible.
The researchers carried out a similar assay using calcium instead of
iron. Cultured gut enterocytes were pre-treated with green or gold
kiwifruit extract for forty-eight hours, then allowed to absorb radiolabelled
calcium for one hour. Interestingly, the gold kiwifruit extract
increased calcium uptake in the cells by 58%, but the green kiwifruit
extract had no effect.
This finding suggested that kiwifruit, particularly the gold variety, may
enhance the uptake of not only iron, but also other dietary minerals.
However, the cell culture model was not suitable for testing all minerals.
Also, changes that occur in an in vitro cell system might not be
mimicked in vivo when a live animal or person is used. The researchers
therefore designed a study to test whether whole kiwifruit could
increase the uptake of several minerals when fed to mammals. Pigs
were chosen as their digestive system is similar to that of the human.
Young growing pigs were randomised into groups and fed a normal
pig-food diet that contained one to two green or gold kiwifruit per day,
or sugar that matched the level in kiwifruit, or sugar and ascorbic acid
that matched the levels in kiwifruit. The pigs were fed for a period of
four weeks. The piglets fed kiwifruit ate slightly more food than the
control pigs, probably because the pureed green and gold kiwifruit enhanced
the taste and palatability of the pig food diet. However, all pigs
ate well and grew normally.
The amount of food that the pigs ate was carefully measured, and the
mineral content of their diet calculated. The total urine and faecal output
of each pig was collected, and the mineral content of these was
measured as well. By subtracting the minerals that were excreted from
the minerals that were ingested, the amount of mineral absorption
and retention could be calculated. In validation of the study’s hypothesis,
the pigs fed green or gold kiwifruit absorbed more minerals than
the pigs on the control diet containing no kiwifruit. In particular, the
kiwifruit-fed pigs absorbed 43% more copper, 36% more calcium, 30%
more magnesium, and 20% more phosphorus. Ascorbic acid by itself
also enhanced calcium, magnesium, and phosphorus absorption in
pigs, so the researchers concluded that at least some of kiwifruit’s mineral-absorption
bioactivity was likely to have been due to the kiwifruit’s
ascorbic acid content.
The in vitro and in vivo animal study data, taken together, suggested
that kiwifruit could indeed enhance mineral absorption. This provided
the justification for a human study. Kiwifruit is rich in lutein and zeaxanthin
as well as ascorbic acid, and all three nutrients can enhance
iron absorption. Iron deficiency is the most serious mineral deficiency
globally. Therefore, it was decided to focus the human study on iron
uptake.
Young women with mild iron deficiency in the greater Auckland area
were given an iron-fortified breakfast cereal each day for sixteen weeks.
Half the women had their cereal topped with sliced kiwifruit each day.
The other half ate cereal topped with sliced banana; banana was chosen
as the control as it is a popular healthy fruit and, while nutritious,
it lacks the components that can enhance iron uptake: ascorbic acid,
lutein, and zeanthin. The women’s iron status was measured by assessing
serum ferritin, which correlates with iron stores in the body,
and haemoglobin, which is known to decrease when iron is low and
anaemia occurs.
All the women in the study ate an iron-fortified cereal. However, the
women who ate cereal with banana did not show improved iron stores
in the body, even after 16 weeks. In contrast, the women who ate cereal
with gold kiwifruit had a 50% improvement in serum ferritin levels,
and also showed significant improvement in haemoglobin levels. The
women who ate kiwifruit also had higher blood levels of ascorbic acid
than the women who ate banana. Therefore, it was concluded that the
increase in iron absorption caused by eating kiwifruit was likely to have
been due to the components in kiwifruit that would have made the iron
in the cereal more bioavailable: ascorbic acid, lutein, and zeaxanthin.
Image credit: Zespri; used with permission
22
Food New Zealand

NUTRITION
Just as the cell study led to the pig study, and the pig study to the human
study, the finding that ascorbic acid was increased in the blood of
women who ate kiwifruit prompted more research. Elderly people are
particularly prone to getting colds and respiratory infections because
the immune system weakens as people age, and suboptimal immune
function can contribute to an increased risk of respiratory infection.
Ascorbic acid, or vitamin C, is an important vitamin for immune cell
function. Other nutrients such as vitamin E, beta-carotene, and folate
have also been linked to immunity, and kiwifruit contains significant
levels of these nutrients. Researchers hypothesised that eating kiwifruit
might reduce the number of colds that elderly people contracted.
A crossover study was conducted in 32 healthy adults aged 65 or older.
Again, banana was chosen as the control
treatment for gold kiwifruit. Banana is not
rich in vitamin C, selenium, lutein and
zeanthin, beta-carotene, vitamin E, or vitamin
K. The study participants ate either
four gold kiwifruit or two bananas daily
for four weeks as part of their normal diet.
Then, in a four week “washout” period,
they ate neither fruit. After that, they ate for
four weeks the fruit they didn’t have in the
first part of the study, followed by another
washout period. This crossover design
ensured that each person was tested with
both kinds of fruit in a completely randomised
manner.
Brush border of microvilli on a gut
enterocyte Image credit: P Deitiker; used with permission
Each study participant kept a daily record
of any symptoms of an upper respiratory infection, using a standardised
survey form. Blood samples were collected every four weeks.
While gold kiwifruit didn’t prevent elderly people from getting upper
respiratory tract infections, the participants did report that during the
period they ate kiwifruit their symptoms of head congestion were less
severe and didn’t last as long as when they ate banana or neither fruit.
Interestingly, gold kiwifruit consumption also caused in female participants
an increase in the frequency of the immunoglobulin-producing
cells in the blood known as B-lymphocytes. This effect persisted even
through the following wash-out period when the women stopped eating
the kiwifruit. Banana consumption, in contrast, actually lowered
B-lymphocyte numbers. B lymphocytes are key to fighting off infection,
but are known to decrease in number with aging. Improving B-lymphocyte
numbers may be important in maintaining health during old
age, so the 16% increase observed with kiwifruit consumption may be
part of the reason why kiwifruit reduced head congestion symptoms.
Of course, this isn’t the end of the kiwifruit story. Each research study
answers one question only to raise several more. In the cell culture
study, iron absorption was observed to increase even when the
kiwifruit extract was so dilute that the ascorbic acid present was too
low to be effective. How do ascorbic acid, lutein and zeaxanthin interact
as they enhance in iron absorption The in vitro cell culture and
pig studies found that gold kiwifruit can increase calcium absorption.
Why How Could kiwifruit help prevent or treat osteoporosis The
study in young women showed that iron fortified cereal combined with
kiwifruit improved iron stores, but iron fortified
cereal with banana did not. Is fortifying
foods with iron ineffective unless they
also contain something like kiwifruit that
is proven to increase iron absorption The
elderly human study demonstrated that
gold kiwifruit can increase the frequency
of disease-fighting B-lymphocytes, but the
effect was only significant in women, not
men. Why does kiwifruit act differently on
women versus men What other secrets
might New Zealand’s kiwifruit hold How
different are green and gold kiwifruit The
research continues....but for now, we do
know that kiwifruit is more than just a fruit.
It’s also a good source of vitamins and
minerals and increases mineral absorption. Gold kiwifruit helps treat
mild anaemia in women, and helps elderly people fight off respiratory
infections. It’s pretty much the perfect food.
Additional Reading
Beck K, Conlon CA, Kruger R, Coad J, Stonehouse W. Gold kiwifruit
consumed with an iron-fortified breakfast cereal meal improves iron
status in women with low iron stores: a 16 week randomised controlled
trial. British Journal of Nutrition 105: 101-109, 2011.
Hunter DC, Skinner MA, Wolber FM, Booth CL, Loh JM, Wohlers M,
Stevenson LM, Kruger MC. Consumption of gold kiwifruit reduces severity
and duration of selected upper respiratory tract infection symptoms
and increases plasma vitamin C concentration in healthy older
adults. British Journal of Nutrition 15 Dec: 1-11, 2011.
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August/September 2012 23

J C ANDREWS ADDRESS
J C Andrews Award Address
This is the Institute’s most prestigious award, presented annually in memory of Massey University’s first Chancellor, Dr John Clark
Andrews, who proposed that a food technology degree course be established at Massey University. The award recognises Institute
members who have made a substantial contribution to science and technology in the food industry.
In 2012 the award was made to Professor Gordon Robertson.
Gordon’s address, presented on 28 June at the NZIFST Conference in Hamilton, follows.
A serendipitous career
I have to begin my address with a confession: I was offered this award
in 1999 but had to decline due to business commitments that coincided
with the IUFoST Congress in Sydney where the presentation would
have been made. I am therefore very grateful to the NZIFST for repeating
their offer and delighted that I am able to accept it on this occasion.
Although I never met Dr Andrews, I did see him “across a crowded
room” when I gate-crashed the official opening of the Riddet building
in May 1966. He was officiating as Massey Chancellor and looked
rather frail; sadly he died later that year and was replaced by local dentist
and MP Blair Tennant.
In her letter offering me the award this year, Rosemary Hancock stated
that “the address may be on any topic you wish – technical, political,
chatty, reminiscent, etc”.
Topics I considered speaking about included recent innovations in
food packaging; the demise of university food science and technology
departments in Western countries (and the rise of these departments
in Asia); the future for the food industry in New Zealand; what New
Zealand needs to do to close the gap with Australia, and the future for
professional bodies such as NZIFST. After some thought (and to avoid
controversy) I decided to opt for a reminiscent address.
In preparing this address, I was forced to look back over my career and
try and pinpoint why it worked out so well and has given me so much
satisfaction and enjoyment. There was no obvious reason and I can
only conclude that it was serendipitous or fortuitous. English author
Horace Walpole coined the word serendipity from an old name for Sri
Lanka, Serendip. Serendipity means a “happy accident” or “pleasant
surprise”; specifically, the accident of finding something good or useful
without looking for it, and it is certainly an appropriate way to describe
my career.
How I didn’t become an
industrial chemist
In high school, I was very interested in chemistry and had decided
to become an industrial chemist. In the May vacation of my last year,
the Chief Chemist of ICI (a family friend who lived around the corner)
arranged for me to work for two weeks at their urea formaldehyde
resin plant in Gracefield. It was a somewhat frightening experience
with untrained staff committing unsafe acts and put me off a career in
industrial chemistry. On my last day, the Chief Chemist gave me an article
in the latest issue of Chemistry in New Zealand by Professor Kelvin
Scott, promoting the new degree in food technology.
The Chief Chemist thought a degree in food technology would offer
better job prospects than a degree in chemistry, and with that advice
my journey began. What finally sold me on the degree was food processing
and in particular the pilot plant. In August 1964 I had a quick
look through a very small pilot plant Hal Morris had built in the old
Physics and Engineering building at Massey – it looked a lot more excit-
NZIFST President Cathy McArdle presents Gordon
Robertson with the J C Andrews Award
ing than a laboratory. Then, at the official opening of the Riddet Building
in May 1966, I was captivated by the pilot plant. Little did I think that
in 5 years time I’d be in charge of it.
In 1964 there wasn’t a great deal of information or publicity about the
degree but on reading the University Calendar, I discovered that there
were quite a few study awards available from the NZ Dairy Co-op,
Unilever, UEB, etc. offering an annual stipend of £175 or £200 that was
quite generous for the time. I successfully applied for a study award
from Unilever who were also very generous in providing excellent vacation
employment for me and a job when I graduated.
The first Bachelor of Food Technology graduates were Allan Griffin and
24
Food New Zealand

J C ANDREWS ADDRESS
Brian Maley in 1963, followed in 1964 by Dick Inwood, Ed Neff and Rex
Perreau, and Neil Clarke, Ian Curtis, Govinda Mohan and Evan Morch
in 1965. There were 10 in 1966, including 3 from Thailand who all went
on to become professors (two at Chulalongkorn University in Bangkok
and one at the University of Alberta). In 1967 there were seven BFood-
Tech graduates and nine in 1968, the last year of the degree under that
name. In 1969 there were twelve BTech (Food) graduates (the only
year to receive this degree, although many later graduates incorrectly
list their degree in this format) and in 1970 thirteen BTech(Food Tech)
graduates. Numbers have fluctuated over the years and options in food
engineering and food science have been added; in 2010 the degree
was rebadged BFoodTech, marking the end of a 45 year cycle.
The imminent move of the Institute of Food, Nutrition and Human
Health that hosts the BFoodTech degree from the College of Science
to the new College of Health is, in my view, a backward step. The new
college will bring together specialists from fields ranging from food
and nutrition, sport and exercise, rehabilitation, nursing, Maori and
Pasifika health, public health, social work, health and safety, as well as
those researching the social and economic factors that underpin health
and wellbeing. It would be much more appropriate if the BFoodTech
degree sat within the School of Engineering and Advanced Technology
in the College of Science. Sadly, many university departments of food
science and technology are turning their focus from food processing to
what happens in the stomach, begging the question of who is going
to educate the food technologists that industry will continue to need.
A balanced undergraduate
career
Student life in the 1960’s was very balanced with plenty of time for
extra-curricula activities. I was a member of the notorious haka party
selling Masskerades; sports editor and then co-editor of Chaff, the student
newspaper. I worked backstage one year for the Capping Revue
and was Revue Controller another year. I composed and performed
the music for the play Ubu Cocu that won the top New Zealand Universities
drama award in 1967. I edited the 1969 orientation handbook
and sold advertising for Chaff in my final year on 10% commission – a
very lucrative undertaking. I was President of Technosoc, the technology
students’ society, and edited Technocrat, the society newsletter.
The 1968 Food tech and biotech students rugby team. Did they win any
matches
Somehow, amidst all the distractions, I managed to complete my degree.
Three days after finals, I was working rotating shifts (six days on –
two days off) in Hastings as a production supervisor involved in the
canning, freezing and drying of fruits and vegetables. The ‘season’
lasted from November to May and then the factory switched to formulated
meals, soups, meat patties, etc. I was in charge of the meat
room where fish cakes and fingers were also made. The cakes passed
through a converted chocolate enrober that applied the batter before
getting a coating of bread crumbs. For a couple of weeks the total plate
counts had been well above the specification, despite rigorous sanitation
procedures. I was called in by Max Grainer (technical director) and
told in no uncertain terms that if I could not solve the problem, then
they would employ someone who could. That weekend I went into
factory and carefully dismantled the enrober only to find a small piece
of string wrapped tightly around the pump impeller shaft. The string
had been used to close the sacks of flour used to make the batter and
was the cause of the problem. I was more than a little relieved when
the plate counts dropped the following week.
The next career step
Although the job was very challenging initially and always busy, after a
year I was starting to become bored. I had enrolled for a Management
Diploma and studied extramurally but I lacked intellectual stimulation.
So in May 1971 I accepted a position as Lecturer in Food Processing
at Massey University on a three year contract with the understanding
from Professor Kelvin Scott that I could leave after eighteen months.
The Department of Food Technology was not a happy place when I
arrived. Kelvin Scott had stepped down as Professor of Food Technology
in early 1970 and the chair had been offered to Ron Edwards, then
Associate Professor in Food Technology at UNSW. Ron spent most of
1970 negotiating to be appointed a full Professor at UNSW, and when
he had achieved this, he declined the Massey offer. Dr Ted Richards,
a Reader in Chemistry at Massey was appointed to the Chair which
resulted in the immediate resignation of Hal Morris, a Reader in Food
Processing. Dr Garth Wallace who had hoped to be appointed was
also very disappointed and eventually took early retirement at age 60
in 1979. Although Ted had done his PhD at Bristol University on the
Maillard browning reaction and had worked at the
Dairy Research Institute for three years on his return
to NZ, he had taught organic chemistry for the
twelve years prior to his professorial appointment
and never showed much interest in the food industry.
A basically decent man, he was never comfortable
in the department, uninterested in the food
industry, never enjoyed the administrative duties of
a departmental head and, I think, came to regret
ever accepting the appointment. He took early retirement
at age 62.
My appointment was to take over from Hal Morris
and my first lectures were six on food packaging.
Malcolm Reeves arrived six weeks after me to
teach food quality assurance, and we both commenced
our MTech degrees (together with my
classmate Torben Sorensen) in 1972.
The 1970’s were an exciting time to work at universities
as they were expanding rapidly in both student
and staff numbers. In those days, they even
ran courses for new staff on how to teach and I
August/September 2012 25

J C ANDREWS ADDRESS
still have the book “What’s the Use of Lectures” by Donald Bligh that
they gave us. I was greatly influenced by this book and began putting
many of my lecture notes into handouts to avoid lectures becoming 50
minute dictation classes that Rathbun nicely summed up as:
A lecture is a process by which notes of the professor become
notes of the students without passing through the minds of either.
(R.K. Rathbun)
Of course the whole process of education and learning is a complex
one best summed up by Skinner:
Education is what survives when what has been learned has been
forgotten. (B.F. Skinner)
Personally, I think Barry Humphreys (aka Dame Edna) sums it up best
when he claims in his cv to be “self-educated; attended Melbourne
University.”
I digress…
On textbooks
Until the mid-1970s, the number and range of books in food science
and technology was pathetically small. As students, we had to rely
largely on books from the Avi Publishing Company in Westport, Connecticut
with their uniform blue covers and awful black and white
photos of antiquated processing plants, far removed from the stainless
steel that was increasingly common in New Zealand factories, plus a
few titles from Pergamon Press including Dick Earle’s “Unit Operations
in Food Processing.” The situation changed when Marcel Dekker
started their excellent food science and technology series of textbooks
that still continues today under the CRC Press imprint. Other publishers
have also expanded their offerings so that today there is a huge quantity,
although not necessarily a high quality, of books on food science
and technology that has made teaching so much easier. One reason
for the poor quality of some recent books is the hands-off approach
of many editors who invite contributors to write a chapter but never
bother to read or edit it. This results in a lot of unnecessary repetition
and some unforgivable errors such as a discussion of glass bottling and
canning in a recent book on frozen food packaging!
On academic “tourists”
Universities have always struggled to find good staff, especially in the
applied science areas. They suffer from what can best be described
as academic tourism, where staff (many from the UK) move to New
Zealand with their families, stay for three to five years and then leave,
often to their home country. They never stay long enough to establish
meaningful research programmes or industry relationships and thus
make a minimal contribution to the university and New Zealand. Some
of the ‘tourists” that I recall include David Gaunt; John Sumner; Brian
Imison; Brian Henley; Eric Jackson; Bob Grieg; Stuart Clark; Margaret
Chan; Juliet Wiseman; Carmen Fernandez and Osvaldo Campanella.
Universities need a bonus system that makes it attractive for good staff
to stay by making lump sum payments after 10, 15 and 20 years with
the funding coming from savings in airfares and removal costs.
An interesting anecdote from this time demonstrates just how rigidly
controlled New Zealand was in the late 1970s. In 1979 I arranged for
two cases of barely mature navel oranges from a government orchard
in Gosford, NSW to be air-freighted to Massey via Wellington for a series
of experiments on limonin synthesis. At that time, only Turners &
Growers had a permit to import oranges and therefore special permission
was required from the Minister of Revenue, Hugh Templeton. Despite
completing all the paperwork in advance and making a personal
visit and at least two phone calls per week to his office, it took him 12
weeks to give permission, by which time the oranges had rotted in the
ambient customs bond store.
An academic career with variety
Advertising!
I chaired the University Public Relations Advisory Committee for five
years and introduced the first advertisements to attract students to Massey.
The Vice-Chancellors of the other universities were horrified and
wrote letters of objection before following Massey’s lead a couple of
years later.
Far-flung places
In 1983 I was fortunate to be selected as one of five New Zealanders
to go on a three week group study exchange to China sponsored by
Rotary. It was a fascinating time to visit China as it was rapidly emerging
from years of isolation. I have subsequently visited China over 50
times and am always amazed at the rapid progress. Another impressive
country is Thailand, where in 1975 I spent two months based at
Chulalongkorn University. It now has 81 universities offering degrees in
food science and technology (more than in North America) and their
graduates will I’m sure make up any short-fall in the Australasian food
industry. The Higher Education Board in Thailand has had a very successful
programme where they send their top graduates overseas to
complete a PhD at top universities; they are then bonded for 10 years.
This has resulted in a very high calibre of staff with excellent international
connections.
…and music
A chance remark to the new Vice-Chancellor in 1983 about the appalling
standard of music at graduation ceremonies lead to my
appointment as University Marshal for eight years. This provided an opportunity
to not only improve the music but also introduce the singing
of one verse of God Defend New Zealand in Mäori, something we now
take for granted but was very controversial at the time. It is hard now to
realise that until the end of the 1970s, God Save the Queen rather than
God Defend New Zealand was sung at graduation ceremonies as the
latter did not become the official national anthem until 1977.
PhD studies
After completing my MTech, I enrolled for a PhD under Dr Bruce Chandler
who was a Senior Principal Research Scientist at CSIRO in North
Ryde, Sydney. The topic was “Limonin and the phenomenon of delayed
bitterness in citrus juices” which Bruce had started working on
two days after I was born! I spent a very productive sabbatical year at
Bruce’s laboratory but after finishing my PhD I never wanted to work
on bitterness again and changed my focus to food packaging and shelf
life.
Fourth year student field trip to Gisborne, March 1983
26
Food New Zealand

J C ANDREWS ADDRESS
Spreading the word – in books
Early in my lecturing career I started putting my lecture notes into
handouts/booklets and then discussing these in class rather than giving
formal lectures. Copies of my 1978 booklet on food packaging ended
up all over the world. In 1985 when I was on sabbatical leave at the
School of Packaging at Michigan State University in the USA, I visited
Owen Fennema at the University of Wisconsin and he asked me to sign
a contract with Marcel Dekker in New York to write a book on food
packaging, a task that occupied me for over five years and that I did not
finish until my last week at Massey in May 1992.
The debate on packaging and the environment began in earnest in
New Zealand in November 1987 when the MfE issued a 110 page discussion
paper (requested by Phil Goff when he was Minister for the
Environment) entitled “Packaging in the New Zealand Environment:
Issues and Options.” The report proposed, among other things, mandatory
deposits on all beverage containers, as well as a pollution levy
on industry to fund litter control and recycling. The report was so full of
errors, short on facts and long on emotion that it was difficult to know
where to begin in rebutting it. CEO’s from the FMCG industry turned
to me for advice as I had been seeking their financial support to fund a
degree option in packaging technology (industry contributed $600,000
over five years for the degree).
I commissioned London-based Dr Len Katan, an experienced consultant
and author (his book “Packaging, Environment and Recycle: a Scientific
Assessment” had just been published) to prepare a report on
the discussion paper. His report included 315 detailed comments on
errors and misinterpretations in the discussion paper which he found
to be “poorly researched and very weak on science, technology and
engineering.” He suggested that rather than try and modify the discussion
paper, a better approach would be to start afresh. And so, following
a change of government and much wider consultation, the first
“Accord on a Strategy to Minimise Packaging Waste” finally saw the
light of day in 1996. But policymakers have long memories, and 21
years later, the MfE got many of their 1987 ideas adopted under the
Waste Minimisation Act.
Moving on
In 1988, I was appointed Foundation Professor of Packaging Technology
at Massey University and soon afterwards appointed Dr Jorge
Marcondes with a PhD in packaging engineering from Michigan State
University as a lecturer. As the new boys on the block, we had no dedicated
laboratory space and had to negotiate access whenever it was
required. In late 1990 I was offered the Chair in Food Science & Technology
at the UNSW which I declined for a number of reasons. One
of the undertakings from the Vice- Chancellor and Dean of Technology
when I declined the UNSW offer was that permanent laboratory space
would be found for packaging (there were several under-utilised areas
in the Riddet complex) but they never delivered on their promise.
NZIFST
The 1982
NZIFST
conference
committee
L-R, Peter
Hobman, Tom
Robertson,
Gordon
Robertson,
Sam Oldfield,
Merv Ewing,
Sarah Innes
My involvement with NZIFST began in May 1970 when I was elected
to the Council in a vote at the AGM at which I was not present. My first
task was to produce a booklet on careers in food technology and 2000
copies of a full-colour booklet were widely distributed in schools, etc.
in 1971.
I started Council Briefs that eventually morphed into the Institute newsletter
in 1972. In 1974 I won the Young Technologists Award which sadly
is no longer offered by the Institute. I was President from 1975-1977,
a position subsequently held by four of my classmates: Dick Hubbard
in 1979-81, Torben Sorensen in 1983-85; Gary Stichbury in 1985-87 and
Dave Pooch in 2008-10. Winna Harvey (class of ’68) and Cathy McArdle
(class of ’95) are the only other Massey Food Tech graduates to
have been President of NZIFST.
In the early 1970’s we strived hard to create a professional image for
the NZIFST. Glaxo-Allenbury kindly designed the logo which was always
printed in claret – the official colour of the BTech hood. Unfortunately,
the logo was often misused so that the 3D image was lost. I was
very sorry to see it ditched in the 1990’s.
In April 1976 the NZIFST hosted the greatest food convention ever held
in New Zealand. Formally, it was a joint convention with the AIFST
but it also drew in the meat, dairy and cereal groups and over 800
delegates spent the week in Rotorua. I often wonder why the NZIFST
holds its annual conferences around the same time as IFT does in the
USA, and why they choose the middle of winter rather than a more
pleasant time of the year. I was Chairman of the Manawatu Branch
from 1981-1987 and represented them on the Council during much
of that time.
August/September 2012 27

J C ANDREWS ADDRESS
quality of leadership and decision-making in the former. Universities
consist largely of individuals who have competed all their life to be
top of the class. Once appointed to the staff, they must then compete
with colleagues for research funding and graduate students. Although
academics form teams for specific research projects, the competitive
and individualistic undercurrent is always present and can be counterproductive.
The fact that most of those who run universities have only
ever worked in universities means that they are often unaware of this
problem, or even worse, think it is normal. Tetra Pak had some outstanding
leaders in senior management and it was a pleasure to work
with them. Our regional management meetings were models of efficiency:
no written submissions to exceed one page and not more than
five overheads. The contrast with university committees with their love
of long, obtuse documents and collegial decision-making processes
could not have been greater.
In 1999 I was offered the corporate environmental role in Tetra Pak
based in Lausanne but declined. Europe always seemed so sleepy and
backward compared to dynamic Asia, and the opportunity to return to
Singapore from Tokyo beat Switzerland hands down.
Although life at Tetra Pak was enjoyable and very busy, after 11 years I
craved for something more intellectually challenging. In addition, the
publishers were pushing me hard to write a 2nd edition of my book
(I’d signed a contract to do so in 2001 but hadn’t had time to write
a single page) and threatened that if I could not complete the task,
they would find someone who could. The thought of someone else
updating a book I had sweated over for five years was not pleasant to
contemplate. Also, over Christmas 2002 in New Zealand I had read a
book which left a huge impression on me: “The Empty Raincoat” by
Charles Handy, an Irish business guru. He divided life into four ages:
Gordon joined Tetra Pak in 1992
To Singapore
In October 1991 I was approached by Tetra Pak and asked if I was interested
in joining their about-to-be-formed regional HQ in Singapore. If
so, would I fax a one page cv to Lausanne in Switzerland I did so and
a couple of months later I met with the corporate environmental affairs
director in Singapore and a week later with the regional president
in Tokyo: just before Christmas I accepted their offer. After working
out my notice at Massey, I joined Tetra Pak in June 1992 in their Asia
Regional HQ as Vice President for Environmental & External Affairs. I
finished writing my food packaging book during my last week at Massey
where I had been on the staff for over 21 years, and moved to
Singapore. My one regret was that I never had the opportunity to teach
from my own book.
Working for Tetra Pak was invigorating, stimulating, enjoyable and extremely
busy. Region Asia eventually extended from Turkey and Egypt in
the west to Japan and New Zealand in the east. I spent a lot of time travelling
with on average 70% of my nights away from home. I met with
policymakers, regulatory authorities, politicians, universities, media and
environmental NGOs as well as recyclers and customers. From 1996 to
1999 the RHQ was relocated from Singapore to Tokyo. I spoke at many
conferences, wrote a lot of internal position papers and Q&As, drove
the implementation of ISO 14001 in Tetra Pak’s factories and ran a lot of
internal training seminars. I also visited over 50 paper recycling plants
around the world and was actively involved in many carton recycling
trials in Asia. One of the unofficial core values in Tetra Pak was that it is
better to ask for forgiveness rather than permission, and this is a great
way of empowering employees and building an innovative culture.
The major difference between Massey and Tetra Pak was the poor
The four ages of life
• First Age: time of preparation for life and work which includes
schooling, further education and qualifications, guided work
experience and a chance to explore the world beyond the home
environment (OE).
• Second Age: time of main endeavour either in paid work or
parenting or other forms of home work.
• Third Age: time for a second life which could be a continuation of
the first but might be completely different.
• Fourth Age: age of dependency.
I decided that I was ready to begin my third age and so in September
2003 I moved to Brisbane and set up as a consultant, spending most of
the first 18 months writing the 2nd edition of my food packaging book
which, I’m pleased to say, has become the best-selling food packaging
book ever and one of the top sellers in the CRC Press Food Science &
Technology series.
My “third age”
A lot of consulting work is very boring and I have tended to confine
my activities to expert witness work for insurance claims which I find
extremely challenging but very rewarding. However, most of my effort
has gone into running workshops for industry on the topics covered in
my book. I enjoy running these workshops because those attending
have come to learn and they have real-life experiences that they bring
to the discussions. This is in sharp contrast to undergraduate teaching
which I no longer enjoy and in fact do very little. Being an adjunct Professor
at the University of Queensland gives me access to an excellent
library and a wide range of online journals.
28
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J C ANDREWS ADDRESS
In 2006 I was elected a Fellow of the International Academy of Food Science
& Technology and began a six year involvement with IUFoST, first
as a member of the marketing task force that I subsequently chaired
for two years, and as a co-editor with John Lupien of the online book
“Using Food Science and Technology to Improve Nutrition and Promote
National Development” (http://iufost.org/selected-case-studies).
The aim of the book is to show, through the use of case studies, how
the application of food science and technology has improved nutrition
and promoted national development in developing countries. We have
published 17 chapters to date but the target of 100 looks very elusive.
I have also written the distance education module on food packaging
although it has yet to be offered to candidates in sub-Saharan Africa.
In 2010 I was elected to the Governing Council but did not offer myself
for re-election. IUFoST is dominated by North Americans and run
largely by retired professors. It lacks leadership, transparency and accountability
and suffers from appalling governance. It could achieve
so much but never will unless substantial changes are made. I predict
that the US-based IFT will become the dominant international body for
food science and technology.
In January 2011 I commenced writing the 3rd edition of my food packaging
book and spent 14 months more or less continuously on it (publication
date is December 2012). As the old saying goes, the room for
improvement is the largest room in the house, and the 3rd edition is a
considerable improvement on the earlier editions. At 728 pages, it is almost
30% longer than the 2nd edition, has over 1000 references (twothirds
of them published since the 2nd edition) and 49 new figures, an
increase of 64%. The advent of online access to scientific journals and
many books has made the writing process easier in many ways. I still
have the notebook I used when I wrote the 1st edition and I would often
write at home during the day and visit the library late in the evening
to check facts and photocopy papers. Now all that can be done within
minutes from my home computer.
Serendipity
I have had a very enjoyable career with no end in sight (retiring before
70 should be illegal). It has truly been serendipitous as it was not
what I planned or could even have imagined when I first graduated. Of
course, you can never really know if you will enjoy a particular type of
job (laboratory; production; R&D; lecturing; research) until you have
tried it, and some feel it is too late to completely change fields after
having spent four years at university. It is important to try and find out
early in your career if you enjoy dealing with people or ideas (or both).
If you’re not enjoying your job, then my advice is to move on ASAP. I
have found that friends and colleagues make the worst career advisors.
I have made many life-long friends and colleagues from around the
world throughout my career and have never regretted studying food
technology.
In conclusion, remember that life is not a rehearsal! Don’t die wondering
about what might have been. As Ted Levitt, the former marketing
professor at Harvard Business School once said:
The future belongs to people who see possibilities before they become
obvious.
In closing, I want to again express my sincere thanks to NZIFST for
honouring me with the JC Andrews award. Through his vision for and
championing of a degree in food technology, followed by the efforts of
Professor Kelvin Scott and all the food technology staff over the past
51 years, the New Zealand food industry has been well served by a
continuing stream of highly qualified graduates who have made and
continue to make a vital contribution to the economic well-being of
New Zealand. Long may it continue!
Carol Barnao, Chair of the Ministry for Primary
Industries’ Food Operational Co-ordination Group
Limiting Listeria a food safety
priority
The recent tragic Listeria-related deaths emphasise the vital importance
that food businesses and consumers take this bacteria very
seriously.
While listeriosis can affect anyone, it impacts more severely on
the very young, old and frail, pregnant women and immuno-compromised
people. The illness has a high mortality rate among its
victims: Of the 23 reported cases of listeriosis in New Zealand in
2010 there were seven fatalities, and last year there were 26 cases
with one death.
Experts have estimated that about 85% of all listeriosis cases in
New Zealand are caused by food, and that the foods most at risk
of causing illness are ready-to-eat (RTE), chilled foods with a long
shelf-life.
Listeriosis has a long incubation period of up to 10 weeks from
when the contaminated food might have been consumed to development
of symptoms. This means that it’s near impossible for the
people – who are often very ill – to remember the contents of every
meal they have eaten in the past three months. The alternative is to
test a similar food – where one is available – but that doesn’t necessarily
correspond with the food the sick person ate.
Listeria are present throughout our environment, and because
there are various strains of the bacteria and they can be introduced
from a variety of sources, it’s difficult to know whether you’ve pinpointed
the one that caused the illness. While it would be ideal
to identify the source of illness in individual cases because it can
provide us with information that can help prevent more people
falling ill from that food, the reality is that establishing the source
often proves impossible.
However, because we know that Listeria causes serious illness and
that it can – and occasionally does – kill, MPI developed a Listeria
monocytogenes Risk Management Strategy. In place since 2008 the
strategy focuses on minimising Listeria contamination, specifically
in RTE foods provided to the consumer.
As part of the Strategy, MPI has developed a suite of draft Listeria
guides aimed at manufacturers of RTE foods and other relevant
stakeholders. These provide information on all aspects of Listeria
control: how to minimise the contamination of RTE foods by developing
a Listeria management programme, how to monitor for
presence of the bacteria and the steps that should be taken if Listeria
is found.
The guides are available on our website at: http://www.foodsafety.
govt.nz/elibrary/industry/control-listeria-foods/index.htm.
Important information for at-risk consumer groups to keep
themselves safe is also available on our website at: http://www.
foodsmart.govt.nz/food-safety/foodborne-illnesses/listeria/
Consumers can also find information about foods that have been
recalled after a food safety issue was identified on our website at:
http://www.foodsmart.govt.nz/food-safety/recalls/latest-recalls/
www.foodsafety.govt.nz
August/September 2012 29

F-FILES
F-Files: Omega-3 key in reducing
diabetes and heart disease
Omega-3 fatty acids can help to reduce the risk of diabetes and heart disease especially as people age,
says Professor Bernhard Breier, Chair of Human Nutrition in Massey University’s Institute of Food, Nutrition
and Human Health (Albany Campus), and co-author of a new international study.
The research findings coincide with a recent report from the Ministry
of Health’s 2008-2009 diet and nutrition survey, which shows
that the obesity epidemic in New Zealand has surged in recent
years. It reveals that 28% of men are obese, compared with 17%
at the time of the last survey in 1997. For women,
the rate had increased from 21% to 28%.
Among Maori, the survey found that 40.7% of
men were obese, and 48.1% of women.
Bernhard says the statistics are alarming, and
reinforce the need for strong public health programmes
to encourage people to eat healthier
food and get more exercise, despite recent
government cuts to such programmes.
Omega-3’s are especially beneficial for health
in ageing because they improve carbohydrate
and fat metabolism.
His research found that a diet high in omega-3’s
helps to burn metabolic fuels (glucose
and fat) better, and can regulate energy storage
across different tissues. This is despite
genetic factors that predispose some people
to gain weight more easily, making them potentially
more susceptible to conditions such
as diabetes and heart disease.
Bernhard Brier, co-author
of a new international
study into health benefits
of Omega-3
“These findings are important because the ageing process is
closely linked with a higher risk of developing metabolic syndrome
– a clustering of risk factors for heart disease, diabetes
and obesity,” he says. “The metabolic syndrome identifies people
with a significant increase in the risk for disability, causing reduced
quality of life, increasing costs of medical care and leading
to premature death.”
Omega-3 fatty acids have been found to stimulate the process
known as the insulin signalling cascade, which improves how
blood sugar is used in the body. “This is important in preventing
diabetes development, especially as we get older.”
Scientists from Germany, Australia and New Zealand carried out
tests on mice, by examining the effects of feeding omega-3-richdiets
to two groups with distinct, genetically determined traits.
One group of mice developed obesity more easily while the second
was of a leaner variety, so as to model different body types
and metabolic responses of humans.
When changes to the metabolic responses of
the mice were measured, results showed that
the omega-3-rich diet reduced cholesterol and
improved insulin action and fat metabolism.
However, the obesity prone mice responded
less well than the leaner variety, drawing attention
to genetically determined pathways that
contribute to obesity.
Professor Breier says this study has shown for
the first time that the insulin signalling cascade
becomes more active when the diet includes
dietary omega-3 fatty acids. “The omega-3
fatty acids in our diet can help the way energy
in our body is used.”
Literally thousands of studies on the health
benefits of omega-3 fatty acids have been
done, with indications that it may be beneficial
in a range of conditions, from arthritis to heart
disease. This study, published in Nutrition and
Metabolism, is the first to provide direct evidence of its role in
specific metabolic processes involved in how our bodies use
blood sugar and fat.
Omega-3 fatty acids are essential for health but the human body
cannot make them, unlike other types of fats. Omega-3’s are
found in oily fish such as salmon and sardines, as well as walnuts,
eggs and flaxseed, and have been shown to help prevent
heart disease and stroke as well as playing roles in protecting
healthy bones and healthy muscle.
Link to Professor Breier’s paper: http://www.
nutritionandmetabolism.com/content/8/1/56
30
Food New Zealand

Legal
Exporting our knowledge in
the food industry
Dr Peter Brown, Registered Patent Attorney, James & Wells Intellectual Property
I have been avidly watching a series of panel interviews on TVNZ 7
called “The Big Idea” (I’m still bitter that TVNZ 7 is now gone!). In one
show, the host Tim Wilson investigated how New Zealand can “farm
the world” and cash in as a result.
I will outline how an IP strategy can play an important role in connecting
the clever ideas we generate here in New Zealand to achieving this
commercial success.
The show kicked off by identifying the key issue being that by 2050, the
world’s population will double to 9 billion, presenting a proportional
increased need for food. With food being our primary export, we are
in a perfect position in New Zealand to economically benefit from this
opportunity. Yet, as host Tim Wilson explained, there is limited space
and resources in New Zealand for increased food production to export
to the world. So, the big questions raised were:
• How can we help supply this increasing food demand, and
particularly without damaging New Zealand’s restricted space
and green image in the process
• How do we “make a buck” from all our clever R&D without
being ripped off by copy-cats
To start, it was highlighted that will be critical to increase our R&D
expenditure to increase innovation and productivity. New Zealand falls
significantly behind in R&D spending (only 1% of our GDP), compared
to the remainder of the OECD, averaging at 2%.
Secondly, we need better technology transfer amongst New Zealand
farms. By simply getting the laggards up to speed with the systems
used by the most effective farms, our export productivity as a country
can be significantly increased.
Thirdly, it was agreed we need to export our knowledge instead of
merely “dead cows” or other tangible food products. This reflects that
the world market for knowledge transfer is worth $7 trillion per year.
When it comes to farming and food, New Zealand is up there amongst
the best, so we need to start thinking about our knowledge being a key
asset which we can exploit and sell. I like to think of it as a symbiotic
relationship that will benefit us and the world.
The show then discussed how once your knowledge from R&D is
FA 15563 JAWS Food Mag Ad pth.pdf 1 21/09/11 4:48 PM
transferred as an intangible asset either locally or exported, your company’s
competitive advantage can be easily lost. In short, your company
needs a strategy to ensure the knowledge (i.e. intellectual property)
is able to be kept as your competitive advantage so it can be leveraged
long term, thus increasing profits.
This is where James & Wells come in as IP specialists to help develop
a sound IP strategy around your commercial advantage (often knowledge
behind a new process or product), so you can confidently collaborate,
license, and sell your ideas. Therefore, your IP protection
strategy becomes a key tool which efficiently links expensive R&D to
commercially rewarding technology transfer and knowledge export.
An effective IP strategy may simply be the complexity of a multi-faceted
farming system which is difficult to unpick when the system is exported.
It was pointed out that such a system most often relies on input
from multiple parties working together. It is the individual components
that can offer significant commercial advantages, and it is these that
can be easily unpicked, such as a new cultivar, a new genetic breed of
an animal, a new machine or a new method of production. It is these
key elements which need to be protected to leverage our knowledge
both here in New Zealand and as exported.
In the show, a great example of this was provided by our client Dr.
John Baker, who developed the “No Tillage” which sows seeds into
unploughed soils, helping to retain a natural biology within the soil
so that more intensive farming practices can be conducted without
damaging soil health. Once technology such as this is spread and used
throughout the world, farming efficiencies and sustainability will be
substantially improved. I am pleased to see Dr. Baker’s innovation has
been covered by patents in New Zealand and overseas, giving him
the confidence to sell his innovation without being ripped off by copycats.
In summary, it is clear New Zealand can play a significant role in meeting
the demands of a growing world population, not only in supplying
actual food, but probably more importantly spreading our knowledge
in New Zealand and overseas. A smart IP strategy will help you leverage
from your knowledge that you’ve built up, benefiting your company,
our country and of course the world in the long term.
August/September 2012 31

OILS & FATS
Oils and fats news
A regular round-up of news and opinion from the Oils and Fats Group of the New Zealand Institute of Chemistry,
compiled by Laurence Eyres, FNZIFST.
Group news
At the recent merry AGM, the chairman, secretary and treasurer were
re-elected along with the current committee for another year. Mr.
Bernie Radford was appointed as the group’s auditor.
Plans for the Oils and Fats Technology Update and Teach-In at Massey
University, Albany Campus have now been finalised for August 29th,
full information on facing page.
Fish oil reduces lipids in
diabetics
Diabetics with mixed dyslipidemia who were on statins and treated
with a novel omega-3 fatty acid drug that is 96% pure eicosapentaenoic
acid (EPA) improved their lipid profiles, without worsening glycemic
control.
In a subgroup analysis of the ANCHOR study, the drug AMR101 at 4 g/
day significantly reduced triglycerides by a mean of 23 mg/dL, without
raising low density lipoprotein cholesterol (LDL-C) in the population
of all patients with diabetes, reported Eliot Brinton, MD, from the Utah
Foundation for Biomedical Research in Salt Lake City, and colleagues.
AMR101 is 96% pure eicosapentaenoic acid (EPA).
The drug also significantly reduced most lipid and lipoprotein parameters,
including triglycerides, non-high density lipoprotein cholesterol
(HDL-C), very LDL-C, lipoprotein-associated phospholipase A2,
apolipoprotein B, and total cholesterol, The novel agent also seemed
to confer anti-inflammatory and anti-oxidative benefits, Researchers
observed significant reductions in high-sensitivity C-reactive protein
(hsCRP), oxidized LDL, and remnant-like particle cholesterol (RLP-C),
which “suggests there will be a reduction in cardiovascular events,”
Brinton said.
Brinton E, et al “Effects of AMR101 on Lipid and Inflammatory Parameters
in Patients with Diabetes Mellitus-2 and Residual Elevated Triglycerides
(200-500 mg/dL) on Statin Therapy at LDL-C Goal: the ANCHOR
Study” ADA 2012; Abstract 629-P.
The difference between natural
and artificial trans fats
A new website, www.naturaltransfats.ca has been developed by a consortium
of Canadian dairy groups and the University of Alberta and
tells the story of natural vs. industrial trans fats. At the site, consumers
can learn about differences between the two types of trans fats and
discover that nutrition labels lump the two together.
New Zealand Canola Oil
There is still a lot of misinformation floating around the ether about
canola oil. Rapeseed oil (canola) is the oil produced in third largest
global tonnage after palm oil and soybean oil. At one time rapeseed
oil, known as colza oil, was an erucic acid-rich oil used mainly for nonfood
purposes. For example, it was much used as an illuminant in oil
lamps. During the 1960s seed breeders in Canada bred rapeseeds by
conventional means to produce oil with a low level of erucic acid and
a low level of glucosinolate in the residual meal. These modified seeds
are often called canola.
The current canola oil sold in Australasia is non GM, has zero erucic
acid and is considered a nutritionally well-balanced oil with low saturates
and a good balance of omega-3 and omega-6 fatty acids.
Tocopherol antioxidant
concentrates (FSANZ)
There is a proposal or call for submissions on the issue of updating the
INS number for mixed tocopherol concentrate to 307b from 306 to be
in line with Codex alimentarius.
A twisted tale for saturated fat
Recent research results mandate a careful re-evaluation of the widespread
belief that dietary saturated fat is harmful. Specifically, multiple
recent reports find no association between dietary saturated fat intakes
and cardiovascular disease (CVD). There is, however, a consistent pattern
of increased risk for both CVD and type-2 diabetes associated with
increased levels of saturated fatty acids (SFA) in circulating lipids. This
raises the important question as to what contributes to increased levels
of saturated fat in the blood. Whereas dietary intake of saturated fats
and serum levels of SFA show virtually no correlation, an increased intake
of carbohydrate is associated with higher levels of circulating SFA.
This leads to the paradoxical conclusion that dietary saturated fat is
not the problem; rather it’s the over-consumption of carbohydrate relative
to the individual’s ability to metabolise glucose without resorting
to de novo lipogenesis. From this perspective, insulin resistant states
like metabolic syndrome and type-2 diabetes can be viewed as carbohydrate
intolerance, in which a high carbohydrate intake translates to
increased serum SFA and therefore increased risk.
Lipid Technology Volume 24, Issue 5, pages 106–107, May 2012
Alternative mechanisms for lipid
oxidation
For the past few decades, research on lipid oxidation mechanisms has
been rather stagnant due to a pervasive attitude that reactions of lipid
oxidation were well understood, so only tailoring applications of basic
knowledge to stabilise individual systems was needed. This simplistic
approach worked during the low fat/no fat era because there was little
lipid substrate to oxidize. However, with current reformulation of
foods with polyunsaturated fatty acids for health, preventing oxidation
of these essential fatty acids presents major challenges that cannot always
be solved with traditional thinking. Because critical gaps in our
understanding prevent moving forward with improved processing, formulations
and packaging to provide high-PUFA lipid foods that remain
shelf-stable beyond a few months, details about oxidation mechanisms
that were previously considered irrelevant have now become critically
important. Considered in the article are alternate reaction pathways
that compete with classical hydrogen abstraction and must be integrated
into the overall free radical chain to more accurately account for
kinetics and products of lipid oxidation.
Lipid Technology Volume 24, Issue 3, pages 55–58, March 2012
32
Food New Zealand

OILS AND FATS TECHNOLOGY
UPDATE AND TEACH-IN ON 29 TH AUGUST 2012
SPONSORED BY THE OILS & FATS SPECIALIST GROUP OF THE NZIC
Primarily aimed at Food Science and Technology students (no charge) but suitable for new employees in the
Food Industry (fee $60)
Venue: Massey University Albany Campus, Sir Neil Waters Lecture Theatre Block (Enter via Gate1, Dairy Flat Highway)
Video Link to University of Otago, University of Auckland, and Massey University (Palmerston North Campus)
AGENDA
8.00 am Registration
9.00 am Overview, world trade, applications in food, oxidation, Laurence Eyres, ECG Ltd.
9.30 am Structure and analysis, Associate Professor Matt Golding, Massey University
10.00 am Lecithin and emulsifiers used in food, Alan Bulmer, Hawkins Watts Ltd.
10.30 am Morning tea
11.00 am Specialty and structured lipids for the food industry, Julia Shanley and Virginia Scott, Invita NZ Ltd.
11.30 am Natural antioxidants, Friederike Socik, Salkat NZ Ltd.
12.00 pm Lunch
1.00 pm Dairy fats, their manufacture and usage in industry (cream, AMF, butter), David Munro, consultant
1.30 pm Palm oil and its by products - current issues, Laurence Eyres, ECG Ltd.
2.00 pm Omega-3 oils, Dr Matt Miller, Plant and Food Research, Nelson
2.30 pm Olive oil, avocado oil and other boutique NZ oils, Associate Professor Marie Wong, Massey University
3.00 pm Afternoon tea
3.30 pm Rice bran oil and the evaluation of frying oils, Geoff Webster, Hansells Ltd.
4.00 pm Nutritional aspects and getting the Tick, Deb Sue, Tick Manager, National Heart Foundation
4.30 pm Questions and Close
Cost to industry attendees $60.00 includes everything. NB Oils and Fats Group are not registered for GST.
For registration (food industry and students) please visit the website and download registration form
www.oilsfats.org.nz
August/September 2012 33

NZIFST
NZIFST News
Obituary: Julian Yee
It was with shock and sadness that the Institute learned of the death
of Julian Yee.
Julian completed his degree in food technology from Massey University
in 1985 and started employment as a branch chemist at Wattie’s
Industries Washdyke, Timaru. This was highly challenging and varied
experience covering frozen vegetables, dehydrated foods and snack
products. Shortly after this, along with a fellow food technologist, John
Plummer, he joined a traditional importing/trading company, A.M Satterthwaite,
as technical salesman. A.M Satterthwaite was one of the
pioneering companies seeking technically qualified people to promote
and demonstrate the use of increasingly technical and sophisticated
food ingredients This opened new career paths for food technologists
into sales so that technical people were selling to technical people,
understanding their market requirements and sourcing ingredients for
innovation.
In 1995 Julian joined New Food Coatings Pty Ltd (Aust) as a technical
sales executive. Over time the company became Newly Wed Foods,
a leading global company focused on product development and customisation
of food coating systems to specific customers’ requirements.
Julian’s role and activities covered product development and
sales, predominantly in New Zealand, but also in Australia and South-
East Asia (especially Thailand, Philippines and China).
Julian’s involvement with the NZIFST began as a student member. He
became a Professional Member in 1995 and was awarded a Fellowship
in 2007. Julian was active within the Canterbury branch, becoming
branch vice-chairman 1989-1999 and he was also involved in at
least four conference committees. In later years Julian participated at
Branch level (when business pressures would allow) at social events
with a proven expertise on the BBQ and around food. His bright and
cheerful approach was always appreciated and he supported Branch
members with technical information, being generous with his knowledge
and assistance as time allowed.
Julian made a positive difference to any venture he was involved with
and the Institute benefited from his membership as well.
NZIFST Directory
executive manager Rosemary Hancock
P O Box 5574, Terrace End,
Palmerston North, 4441
Ph (06) 356 1686
Fax (06) 356 1687
Mob 021 217 8298
rosemary@nzifst.org.nz
president
vice president
TREASURER
Cathy McArdle
021 948 008
cathy@mcfoodies.co.nz
David Everett
034797545
drcheese@mac.com
David Illingworth
david.illingworth@clear.net.nz
SPECIAL INTEREST GROUP contacts
DAIRY Division
Food Safety
PACKAGING
Sensory
Nutrition
Michael Teen
michaelt@westland.co.nz
David Lowry
David.lowry@ecolab.com
Tom Robertson
t.r.robertson@massey.ac.nz
Hester Cooper
hester@brilliant.co.nz
Ann Hayman
Ann.Hayman@mpi.gov.nz
As a member of NZIFST you will
benefit from
Professional development programmes
Networking at regular branch meetings,
seminars and the Annual Conference
and gain
Information through ‘Food New Zealand’,
‘Nibbles’ and our website
Recognition through awards, scholarships
and travel grants
JOIN NZIFST NOW!
http://www.nzifst.org.nz/join/
34
Food New Zealand

NZIFST
NZIFST Awards 2012
2012 J C Andrews Award – Gordon Robertson
This Award is presented annually in memory of Massey
University’s first Chancellor, Dr John Clark Andrews. The award
recognises Institute members who have made a substantial
contribution to science and technology in the food industry.
Gordon was awarded his first degree from Massey University in 1970
– a Bachelor of Technology in Food Technology. He was a member of
what is commonly known as ‘the class of ‘69’, a group that developed
a strong bond and still keep in touch. He was elected to the NZIFST
Council in 1970 and, after working for Unilever, from whom he received
a study award, he returned to Massey as the first food technology
graduate to be appointed to the staff. He completed a Masters
and PhD while teaching food processing and packaging technology to
future graduates of Massey’s then Department of Food Technology. He
served as President of the NZIFST from 1975 to 1977 and was elected a
Fellow in 1983. His expertise is remembered by many from his 21 years
teaching at Massey, where he was appointed Foundation Professor of
Packaging Technology in 1988.
In 1992 he moved from Massey to Singapore, where he was Vice President
for Environmental & External Affairs for Tetra Pak in their Asia
Regional Headquarters for 11 years.
In 2003 he moved to Australia, where he is a highly respected food
packaging consultant, author and trainer, and an adjunct Professor
in the School of Agriculture and Food Sciences at the University of
Queensland.
His best-selling textbook, Food Packaging Principles & Practice, first
published in 1991, is used in universities and by industry around the
world, and the 3rd edition will be published later this year.
His eminence in the field of food packaging is underlined by Fellowships
of IAFoST, IFT, AIFST and AIP; in 2010 he was elected to the Governing
Council of IUFoST.
In the last three years, he continued to contribute to our industry as
the presenter of very successful packaging workshops for the NZIFST
Professional Development programme.
Gordon Robertson’s address to the NZIFST Conference starts on page 24.
The NZIFST Distinguished Service Award for the Dairy Industry
Kevin Marshall joined the then Dairy Research
Institute of New Zealand (NZDRI) in
1963 direct from an undergraduate chemical
engineering degree. Early in his career,
he was awarded a NZDRI Fellowship for
postgraduate study in Biological Engineering
at the University of Birmingham under Dr
Norman Blakebrough. On returning to New
Zealand, he enrolled for PhD studies in the
newly formed Biotechnology department
with Dick Earle as one of his supervisors.
He was a member of the team that worked
on whey protein concentrate in the late
1960’s, studying ultrafiltration techniques
which have become standard today.
Kevin has had a distinguished career in the
governance, management and commercialisation
of research and development in
primary industries in meat, wool, horticulture
and seafood – as well as dairy.
He served New Zealand’s dairy industry in
a number of roles including Group Director
R&D for the New Zealand Dairy Board,
Chief Executive of the New Zealand Dairy
Research Institute and Managing Director of
ViaLactia Biosciences Limited. He also had
extensive experience with the International
Dairy Federation, including leading the
group that obtained Codex approval for
standardising protein in milk.
Now ‘retired’ he is a director of Seafood
Kevin Marshall, left and Neil Walker with the Distinguished Service
Award for the Dairy Industry - a colourful ceramic cow, as Institute
tradition dictates
Innovations Ltd and Androgenix Ltd and a
member of the Innovation Advisory Panel of
the Primary Growth Partnership. He is chair
of the Innovation Advisory Team of Synlait
Ltd, a member of the Foundation for Arable
Research’s Strategic Research Committee
and a reviewer for MSI.
He was previously a director of Plant and
Food Research and of Wool Equities and
subsidiary companies, and a member of
Zespri’s Research Advisory Group.
He is a Fellow of both NZIC and NZIFST.
He was the recipient of the NZIFST’s J C
Andrews award in 2006.
August/September 2012 35

NZIFST
NZIFST Fellows 2012
The Institute congratulates this year’s new Fellows.
The awarding of a fellowship by the New Zealand Institute of Food Science and Technology recognises the outstanding contribution
of individuals in areas such as research and development, technology transfer, development of the food industry including
promotion of ethical standards and public image or development of the affairs of the Institute.
Rolf van Essen
Rolf has demonstrated expert knowledge and significant ability in the area of small goods manufacture and made a
significant contribution to the New Zealand meat and smallgoods industry including 12 years with Hellers where he
took care of plant, equipment specification, product development, process optimisation and quality control.
While now semi-retired, Rolf continues to be involved part-time with Hellers, sharing his knowledge with the company’s
technical and operational teams.
David Lowry
David is very well known in the New Zealand food industry. After gaining a Master of Science degree in microbiology
he became a senior microbiologist with MlRINZ, working on many food safety and animal feed projects. He has had
23 years’ experience with Ecolab.
His wide expertise was evident last year when he gave multiple presentations for the Listeria guidelines workshop
organised by NZIFST/NZFSA. He is a great asset to the food industry in this country.
Ken Morison
Ken has had a distinguished career as a food engineer. He graduated with first class honours in B.E. (Chem) from the
University of Canterbury in 1981 and then studied in London, graduating in 1985 with a Ph.D and DIC in Chemical
Engineering from the Imperial College of Science and Technology. Ken then became a senior research engineer for
the NZ Dairy Research Institute and then senior technical officer at Anchor Products. Since that time he has worked
as a Senior Lecturer, then Associate Professor (2009) at the University of Canterbury.
Ken has been a Professional Member of NZIFST since 2001 and actively involves himself at branch level on the Canterbury
Branch Committee. In 2005 he was the Conference Chair for the NZIFST Annual Conference.
Siew Young Quek
Siew Young joined the University of Auckland, School of Chemical Sciences, in 2004. She holds a BSc from the National
University of Malaysia and a PhD in Chemical Engineering from the University of Birmingham, UK.
She is one of the University’s most outstanding young lecturers, having won the University of Auckland Excellence in
Teaching Award in 2007. Siew Young has 45 publications in refereed journals.
She has served the NZIFST in a number of capacities and has always been active in promoting membership of the
Institute to her students. She serves on the organising committee of the University of Auckland Functional Foods
Symposium each year and has presented papers at those events.
Tom Robertson
Tom graduated B. Tech (Food Technology) from Massey University in 1973. He spent the following two years in Thailand
with VSA, working at Chulalongkorn and Khon Kaen Universities. Back in New Zealand Tom became Technical
Manager for Quality Bakers during a period of profound change in the bread industry.
He then became senior research officer with the Food Technology Research Centre at Massey University and
graduated with a Master of Technology in Packaging Technology in 1992. He is now senior lecturer in the School of
Engineering and Advanced Technology.
36
Food New Zealand

NZIFST
Ann Hayman
Ann completed a Food Technology degree at Massey University and spent some time teaching NZCS subjects. She then
worked in several technical roles in the brewing and dairy industries. During this time she completed her Masters in Nutritional
Science from Massey.
She joined NZFSA in 2002 in the Standards group and is now Specialist Adviser (Food Standards) for MPI where she is responsible
for various regulatory programmes. Ann is an active professional member and supporter of NZIFST and current
Chair of the NZIFST Nutrition Special Interest Group.
She has made a significant contribution to knowledge transfer, development of food industry standards and to the Institute
as a whole.
Young Mee Yoon
Young Mee Yoon was born in South Korea and has been living in New Zealand since 1988. Her experience in the technical
and research domain of food technology spans 29 years.
She is currently an executive member of New Zealand Bee Products Standards Council, representing the Bee industry
group. She is also a member of the International Honey Commission (IHC) and a committee member for the NZIFST
Waikato Branch.
She has considerable knowledge and experience in the areas of sampling, testing, analysis and quality control of New
Zealand honeys including UMF® Manuka honey from all different regions of New Zealand. She has also obtained several
patents through her honey research and products she has developed.
Rodney Wong
Rodney Wong started his working life with a BSc in Biochemistry from Otago University. He joined the New Zealand Cooperative
Dairy Company in Matangi in the early 80’s as a food technologist and then moved to Ambury Milk in Takanini.
He is currently a professional director and business mentor. For several years he has been a committee member of the
Manawatu-Wellington branch. He contributed strongly to the latest round of national level NZIFST strategic planning.
He also served as Chairman of Crop and Food
Research and initiated and steered the very successful
merger that produced today’s Plant & Food
Research.
His major contribution to the food industry in New
Zealand has been as a skilled businessman.
Anne Scott
Anne was awarded a Bachelor of Technology
(Food Technology) from Massey University in 1975.
Following two years OE, she worked in the meat
industry in R&D and QA roles, followed by a stint at
NZ Sugar. During this time she served on Auckland
Branch committee, as Treasurer and Chair, and
also on Exec as National Secretary. She is currently
a member of the Auckland Branch committee and
serves as a branch representative on Council.
From the early days Anne was always more interested
in food science communication in relation
to food manufacture and production than in the
application of food science and technology.
It is no surprise that her career path has evolved to
her current role as Editor of Food New Zealand.
She has steered the journal to appeal to a broader
audience and maintained its relevance in the New
Zealand food industry.
Anne has offered fine service to our Institute, and
indeed the New Zealand Food Industry through
many years of knowledge sharing and dissemination,
and a great deal of behind-the-scenes support
for NZIFST members.
Photo: Wayne Barrar
Food TesTing
ENSurING yOur PrOduCtS’ INtEGrIty ANd QuALIty
• Method development
and validation team
• IANZ (ISO)
accreditation
• GMP certified for
Nutraceuticals
• Label claims
• Food safety
• Shelf life testing
• Vitamin testing
• Export certification
Cawthron Institute
Ph: +64 3 548 2319
lab@cawthron.org.nz
www.cawthron.org.nz
August/September 2012 37

NZIFST
NZIFST Food Industry Awards
for Excellence
This year the Awards focused on human excellence in each of the four categories, Service and Supply,
Eco-Efficiency, Innovation and Leadership. The Institute was pleased to receive twenty two nominations across all
classes, the highest number of entries received in the Awards three year history. The high quality of each of the
nominations presented the judges with a challenging task.
NZIFST Excellence Awards Winners: left, Sue Reynolds representing the Environmental Health
Services Team, Christchurch City Council, centre, Alistair Campbell from Bluebird Foods and
Katy Bluett (on behalf of winner Fiona Hyland, Tip Top Ice Bar) from Tip Top/Fonterra. Inset
Pierre van Heerdan from Sanitarium
38
Food New Zealand

NZIFST
NZIFST Award for Excellence in
Service and Supply
Environmental Health Services Team, Christchurch
City Council, led By Sue Reynolds
Following the two major seismic events in September 2010 and
February 2011 and ongoing aftershocks, Christchurch city’s infrastructure
sustained serious damage. Outbreaks of communicable
disease were quickly recognised as a major concern. In their work
to protect public health and assist business recovery, the city’s Environmental
Health Officers undertook various roles and duties under
often difficult and stressful conditions. The tireless dedication of this
team is noteworthy.
One of the measures of their success was that there was no increase
in communicable disease in the three months following the 22
February earthquake.
Ecolab Award for Excellence in
Eco-Efficiency.
Alistair Campbell from Bluebird Foods Ltd
A team led by Alastair Campbell co-ordinated a series of projects to
support Bluebird’s sustainability vision. Their goals were to reduce
the site’s waste to landfill and maximise recovery of food waste for
alternate uses, thereby turning waste from a cost centre into a profit
centre. Central to the success of the project were:
• Investment in equipment to maximise waste recovery
• Active engagement with suppliers to maximise waste recovery
and obtain a rebate for recyclables
• Building awareness with staff through team activities and
communication.
• A clear feature of this application was the strong evidence of
Alistair’s engagement with his fellow employees and with an
external service provider.
There was clear evidence of partnership, staff engagement, training
and above all, of being successful in bringing about behavioural
change within the Company.
NZIFST Award for Excellence in
Innovation
The IceBar Co team led by Fiona Hyland, Tip
Top/Fonterra
The IceBar Co is an ice block range, designed to appeal to adults,
with flavours such as ginger beer and lemon, lime and bitters.
This particular application demonstrated the value of outlining
the challenge very clearly, then explaining how the project was
structured and how the inevitable issues that arise were dealt with.
The application showed evidence of good market research and the
value of using competent, professional help. There was also good
evidence of intra-company teamwork and spirit. This was a very
structured and targeted project that led to a pleasing commercial
outcome for the Company.
JASOL Award for Excellence
in Leadership
Pierre Van Heerdan, Sanitarium
Following the February 11, Christchurch earthquake, Pierre
van Heerdan of Sanitarium spent many weeks in that city,
coordinating the receipt and distribution of pallets of food and
other necessities in his role as Vice-Chairman of the Food and
Grocery Council. He turned the Christchurch Sanitarium plant
into a triage centre for fresh water and other support. When the
Sanitarium factory had to be closed due to earthquake damage
he oversaw the task of suspending the operation with sensitivity
for his workers’ plight.
This award is for outstanding leadership in dealing with the
many issues that confronted the wider food industry and the
local community after the Christchurch earthquakes.
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August/September 2012 39

NZIFST
Branch News
Auckland
Dr Cheese’s sampler
The possibility of winning a prize ensured
a good turnout for the 7 June
Auckland branch AGM.
Dr Cheese’s presentation was interesting
and informative, discussing the
process of making mammalian milk
safe to eat just by adding culture and
a bit of salt! It’s probably a little more
complex than that!
We pondered how to milk a whale
before being taken on a photo tour of
European cheese factories. David explained
how regional differences since
6000 BC mean one cheese’s prized flavour
is another cheese’s fault.
Variations in bacteria populations explained
why Swiss cheese had bigger holes than the Dutch Gouda we
tasted first. Next the unpredictable French arrived with raw milk Délice
de Bourgogne with its strong flavour, then Emmenthal with medium
flavour followed by the soft and creamy Raclette.
Mixing the raw evening milk with the morning milk helps to lower the
fat content in traditional Lancashire Cheese. Big fast Brie and small
slow Camembert owe their flavour differences to the size of the wheel
and the time they are left to ripen. The AOC rules inform us that our
supermarket 10 cm diameter Brie is an impostor.
The flavours intensified as we went through the sheep and goats milk
offerings. The French washed rind varieties were too much for me,
but I hung in there for a taste of my mouldy blue friends from Stilton
and Roquefort. We ended with Italy’s favourite cooking cheese, Parmigiano
Reggiano and a sense that we could spend a lifetime learning
how to manage three simple design parameters.
AGM report – in summary
The Branch is in fine heart, with regular meetings attracting excellent
turnouts – and lots of people willing to work on the committee.
The 2012/13 committee is: Chairman, Cameron Mclean, Treasurer, Jo
Gibson, Secretary, Jinisha Knackery. General committee members are:
John Brooks, Lara Fleming, Anne Scott, Namalie Jayasinha, Tony Mutukumira,
Kim Stanley, Nurul Kusumaningrum, Susie Rogers, Carlinda
Roberts, Hayden Pohio, Esraa El Shall, Sarah Beaton and Neala Ye.
Thanks and best wishes to Clinton Meharry and Emma Mostert.
The evening’s prize-winners were: $50 Z petrol vouchers to Eric Walton,
Carlinda Roberts, Al Baxter and Stan Harris; the cheese selection
to Anabelle Boret; the wine to Katrina Hofstra and NZIFST Conference
registration to Dongxiao Sun-Waterhouse.
Carlinda Roberts
Nelson
Cheeseophile, David
Everett entertained
and informed the
Auckland branch at
their AGM
In June the Nelson Branch had their AGM and Annual Dinner at the
Rata Room Restaurant. This restaurant is the Nelson Marlborough
Institute of Technology’s training restaurant for their Hospitality and
Cookery Students.
Eleven people from the branch enjoyed the delicious three course
meal and took the opportunity to catch up with fellow members
As Nelson is one of the smaller branches of NZIFST currently active,
the AGM is largely an opportunity to meet with others who work in the
food science and technology areas in our region and the AGM formalities
are kept to a minimum.
Branch activities are currently co-ordinated by Augusta van Wijk and
Kristy Giles who brought the branch out of recess in 2010. They welcome
input from any members in the region, or from people in the
food industry who would be interested in finding out more about the
institute and what it has to offer.
Coming up in September we have the secondary schools student product
development challenge which is being coordinated by Kristy Giles
and Jo Calt.
The Nelson Branch are also looking at hosting the Crash Course series
on Allergen Awareness in Production in the next few months. If you
are interested in attending this workshop please register your interest
with augusta.vanwijk@cawthron.org.nz.
Augusta van Wijk
Otago
Display at International Science Festival
At the recent International Science Festival held in Dunedin branch
members relished the opportunity to promote food science to the
general public. NZIFST members Phil Bremer, Valentina Ting and Pui
Yee Lee set up an interactive food science display at a two-day science
expo held at the University of Otago on Sunday July 1st and Monday
July 2nd. “What makes us tick” was the theme of the International
Science Festival.
The food science display explored flavour perception and highlighted
the idea that no two people smell the same. The display had mystery
odours and flavours for people to try to guess. Slightly off the theme,
but as popular as ever with kids of all ages, was the opportunity to
make brightly coloured alginate gummy snakes. To keep the older generation
interested, there was a display on beer making and a demonstration
of how different yeast strains can impact on the aroma profile
of beer. The display was visited by 3500 people, including many young
children. Along with Phil, Valentina and Pui Yee many other NZIFST
members helped out on the display.
Coffee
As part of the International Science Festival, PhD student Mario Fernandez,
NZIFST member and University of Otago lecturer Karen Lusk, and
chef Mark Lane from Technique Restaurant at the Otago Polytechnic
explored the topic “The science of coffee (and dessert)” at two events
on the evenings of July 4th and 6th. Mario, who is undertaking his PhD
on coffee flavour development, comes from a Mexican family with a
180-year history of coffee growing, processing and exporting. He is the
only certified “cupping instructor” – a person who teaches the art of
coffee tasting – in Australia and New Zealand. Mario talked about the
factors influencing coffee flavour including species, location, altitude,
growing system and post-harvest processing. Karen described the
factors influencing flavour perception while Mark Lane produced
eight desserts to match the eight coffees Mario used to emphasise his
points.
40
Food New Zealand

NZIFST
PuiYee Lee
and Valentina
Ting (lets
tock T-shirt)
encourage
a budding
food scientist
to make a
colourful
alginate worm
Offal isn’t that awful
Also as part of the Science Festival, NZIFST member and University of
Otago lecturer Miranda Mirosa teamed up with chef Mark Lane to give
members of the public the opportunity to conqueror their fear of eating
offal. As Miranda explained, offal is “the parts that literally fall off
the animal when it’s hung up after slaughter”, and is slowly gaining
popularity in upmarket European eateries. However, in New Zealand,
the major factor contributing to a preference for eating offal is the exposure
(or lack thereof) during childhood. Festival-attendees had the
chance to examine the pre-cooked offal and then to taste a range of
products including deer pizzle consommé, beef tongue terrine, and
hazelnut crumbed lamb sweetbreads with red onion jam.
Flavour perception workshop
As an adjunct to the Science Festival Phil Bremer and Karen Lusk ran
an interactive workshop on flavour perception for 50 senior secondary
Australian and New Zealand students visiting the University of Otago
as part of a Royal Society of New Zealand programme through Youth
ANZAAS (Australia New Zealand Association for the Advancement
of Science). The students, all high achievers and passionate about
science, were an extremely enthusiastic and receptive audience, so
hopefully a few seeds were sown in these fertile minds about careers
in Food Science.
The next Otago Southland NZIFST branch meeting will be our Annual
International Dinner on August 24th where attendees are asked
to bring a dish to share based on a recipe from their home country.
This well-attended evening is usually the social highlight of the year
for our branch.
Phil Bremer
Dryer, during commissioning of the plant. This was a really fantastic
opportunity to see right through the factory. It is inspiring to see a local
innovation come together for the benefit of the food processing
industry in the Waikato. Thank you to Dave Shute, Operating Manger
of the new plant, and Michael Holmes, TetraPak Project Manager, for
spending their evening touring us through the plant.
Congratulations to two of our very active members, Richard Gray who
is departing to the USA and Young Mee Yoon on her election as an
NZIFST Fellow.
Danielle Appleton
Waikato
In late May visiting Professor James Agbebavi spoke to the Waikato
Branch. The topic of Prof James’ talk was the threat that bio-fuels pose
to food security in developing countries. This was an important reminder
that sustainability and food security need to go together. A big
thank you to James for sharing his enthusiasm and expertise. Thank
you also to The University of Waikato for hosting us.
Prof James Agbebavi is currently visiting The University of Waikato
from the Universite du Quebec, Canada. Prof James’s research is focused
in the area of Bioenergies and Sustainability. He is a co-founder
of the ‘Centre for Africa-Canada Transfer and Adoption of Technologies’,
which advises and conducts sustainable energy research projects
mainly in Africa.
Another recent event was a visit to the Waikato Innovation Park Spray
NZMS Advert-AW-outlined.indd 1
1/7/11 12:31:15 PM
August/September 2012 41

CAREER DEVELOPMENT
From undergraduate
to product
development
technologist
Sandra Chambers, Heinz Wattie’s Ltd
Heinz Wattie’s Ltd is a strong supporter of NZIFST, of new
graduates in food science and technology, and of careers
development in the area, throughout the education community.
This is the story of six graduates, and their career development
so far.
In late November 2010, Heinz Wattie’s Ltd employed six Food Science
and Technology graduates, three from Otago University and three from
Massey University. All six are working as product development technologists
in various areas of the business.
Lauren Edmonds graduated from Otago with B.Sc (Food Science)
(Hons), Leith Hatfull graduated from Otago with B.Sc (Food Science)
and a Post Grad Diploma in Food Science. Carolyn (Carrie) Jolly also
graduated from Otago with B.Applied Science (Food Innovation)
(Hons).
Owen Fisher, Kate Rennie and Natalie (Nat) Martin all graduated from
Massey with B.Tech (Food Tech) (Hons).
A varied resource
Owen and Nat initially worked on developing and improving Frozen
Meals. Owen is now working on Baked Beans and Spaghetti, while
Nat continues to hone her skills with Frozen Meals. Lauren’s first role at
Wattie’s involved working on a number of different Jam projects, new
developments and reformulations. Lauren is now working on dressing
new developments. Kate’s first role at Wattie’s involved developing
Canned Products including soup, baked beans and chilli beans. Kate
has recently completed a project to transfer soups from an Australian
factory to Hastings and is now working on new soup products. Leith
is developing and improving Dog food which is about to be launched
and will soon be moving onto Cat food. Carrie began at Wattie’s working
on a number of value engineering projects. Carrie is now nearing
the end of a project to transfer sauces from an Australian factory to
Hastings.
From university to a real job
While at Massey, Kate, Owen and Nat found their 4th year project paper
most interesting and enjoyable. They got to make products and
apply the knowledge that they had learned. All three of them got satisfaction
from the process of developing a product from start to finish.
Nat particularly enjoyed working with an actual company and being
able to get in and do something with the support of the university team.
While at Otago, Carrie and Leith also thought that their 3rd year Product
Development paper was the most enjoyable as they got to be
hands on and experience the whole process from brief to packaging
to finished product. Both felt that this gave them an idea of what they
Lauren making jam in the pilot plant
might be in for once they started work. Carrie particularly enjoyed being
responsible for her own work. Lauren enjoyed her Food Chemistry
studies the most, finding the science subjects easier to understand than
engineering. Lauren liked how science can be related to food in an
actual situation as opposed to theory.
Now that they are working, the biggest adjustments Leith and Lauren
had to make was having to attend factory trials at all hours and having
no free time during the day between lectures. Carrie has found that the
set hours of work and having no regular semester break the biggest
adjustment to make. Kate has found that having no holidays between
January and Easter hard although she can enjoy her weekends more
with no assignments due. Owen also found the lack of holidays a big
adjustment along with having to follow a lot of new rules and company
policies/procedures. Nat has had to adjust to working with lots of
different people. She has found relying on them and waiting for information
rather than being able to do it herself has been a big change.
The part of the job Nat enjoys the most is making changes to improve
factory processes as she likes to fix things. Owen most enjoys interacting
with the rest of the team, especially in his area where it is an open
plan office. Kate loves being in the kitchen and developing products
and also having her new products approved by marketing and knowing
that in a year’s time things could have changed because of products
that she has developed. Carrie also loves being in the kitchen and
she gets satisfaction from completing a project and saving money for
the company. Lauren and Leith both really enjoy factory trials, especially
when they go as planned or when they work to solve a problem
and are successful.
Looking to their futures
Most of the group have ideas about where their career might take them.
Nat, Kate, Carrie and Leith would like to travel overseas and work as
it is easy to find a job with a Food Technology or Science degree. Leith
42
Food New Zealand

CAREER DEVELOPMENT
Carrie and Kate giving a demonstration on solid/liquid/
gas and reversible reactions with chocolate at Arthur
Miller School in their Futureintech ambassador roles
(Carrie at back, Kate in the front)
would love to work overseas with Heinz as other Wattie’s technologists
have done but would come back to New Zealand eventually. Owen
wants to progress his career and ultimately get into management as he
loves interacting with people.
Owen weighing up to make a new formulation in the
development lab
Advice to graduates looking for
work
Apply for as many jobs as you can, don’t let geography limit you as
Lauren wouldn’t have chosen Hastings without the experience she
had during her scholarship. Watch out for the promotional presentations
that give a misleading impression of the job or company. Keep
your options open. Apply for jobs early, even before you finish your degree
as some companies, like Wattie’s, are willing to wait for graduates
to finish their degree. Be prepared for interviews, especially technical
questions, study up on previous papers and especially early papers like
food chemistry. Also study up on the company, use your contacts and
in particular any work experience to help you get in early. Don’t wait
for the University to post jobs, go looking yourself. If you don’t get the
first job you apply for, don’t panic, don’t think you need to rush in and
do a post graduate diploma. Ensure that you accept a job you like as
more jobs will come up in January/February.
Introducing the new
Novasina LabTouch-aW
Measure Water Activity in Foods for prediction of
shelf life, product quality, good taste and crispness
of foods.
• High performance in accuracy, speed and reproducibility
• Infrared sample temperature measurement
• Semi-temperature-stabilized measurement chamber
On NZIFST
All of the group are members of NZIFST. Nat and Leith can see the benefits
of the information NZIFST relay and networking opportunities.
Lauren, Owen and Carrie all feel that the benefits of being a member
are publications like Food NZ and Nibbles that keep you up to date, including
jobs advertised. As a student Lauren found that the networking
on offer in Dunedin was great and also discounted rates for the annual
conference were good. Owen also said that the conferences look really
interesting and plans to attend when time permits. Kate feels that as
well as keeping in touch, she can also make contacts in the food industry.
Nibbles, Food NZ and local branch events are also great.
All six are active Ambassadors for Futureintech; inspiring our young
students to pursue a career in Food Science or Technology.
For further information contact:
Alan.Russell@thermofisher.com
or 09 980 6753
FoodNZ_ads_July-August_TFS.indd 3
August/September 2012 43
7/26/2012 5:03:53 PM

MIA NEWS
MIA News
New meat inspection
programme gets thumbs up
Successful trials of a new meat inspection programme have
resulted in the thumbs up from major overseas regulators,
reducing costs for meat exporters, but not at the expense of food
safety.
The Ministry for Primary Industries (MPI) has received advice from regulatory
authorities in Europe and the United States, two of the industry’s
major export destinations, that the proposed new meat inspection
programme meets their requirements and can be used for products
exported to these markets.
The proposed programme is based on successful trial work (profiled
in Food NZ Dec 2010/Jan 2011) and would allow for fully trained meat
company staff to carry out some non-food safety aspects of meat inspections,
known in the industry as “suitability” or quality aspects.
Official government inspectors will continue to carry out food safetyrelated
functions.
MPI, the Meat Industry Association (MIA) and AsureQuality have
formed a team to develop a plan to implement the new inspection programme.
This will require some changes to MPI standards, on which
MPI will be consulting.
Craig Hickson: Agribusiness
Person of the Year
Congratulations to Craig Hickson, managing
director of Progressive Meats, who has been
named the 2012 Allflex/Federated Farmers Agribusiness
Person of the Year.
Five “exceptional nominations” were received
by Federated Farmers, according to president
Bruce Willis. Hickson was selected by judges
Andrew Newman, Cr Hon Christine Fletcher
and Waikato University’s Professor Jacqueline
Rowarth.
Craig Hickson
“Craig is a hands-on farmer and the name of
his company pretty much sums up his philosophy,” said Willis at the
Auckland gala event in July where the award was presented to Mike
Petersen, chairman of Beef + Lamb NZ Ltd in Hickson’s stead. Hickson
himself was away in Australia representing the industry at LambEx
2012.
Hickson runs a mixed 1,200 hectare sheep, deer and beef farm in
Hawke’s Bay and in addition to heading Progressive Meats, has been
a council member of the Meat Industry Association since 2003, representing
the organisation on the boards of the Meat Board and Beef +
Lamb NZ. He is also a director of Ovation New Zealand, Lean Meats
Ltd, Te Kuiti Meats Ltd, Progressive Leathers and Venison Packers.
Leverage for high standard food
production
It’s happened at last. New Zealand’s new National Animal Identification
and Tracing (NAIT) scheme has gone live, which is welcome news for
beef exporters, adding another level of traceability to their product lines.
The new National Animal Identification and Tracing (NAIT) Act, which
came into effect on 1 July, sets out the legal framework for the collection
of information on livestock, their location and movement history
throughout their lifetime. It also outlines the governance arrangement
and powers for the NAIT organisation.
The scheme is mandatory for cattle from 1 July 2012 and for deer from
1 March 2013 and, according to MPI director general Wayne McNee,
forms part of New Zealand’s world-class biosecurity system.
“In the event of a disease outbreak, NAIT and Farms Online will help
give assurance to our export markets that New Zealand has identified
and contained all of the affected animals.”
Under the NAIT scheme, cattle and deer are tagged with an electronic
NAIT-approved RFID ear tag and the NAIT database stores information
about each animal’s individual RFID number, its location and the contact
details of the person in charge of the animal.
Announcing the news, Primary Industries Minister David Carter said:
“NAIT is an important partnership between industry and the Crown,
conceived eight years ago in recognition of the growing need for better
animal identification and tracing systems.”
The Minister is delighted that over 30,000 producers and their properties
are already registered on the database, which he says is a significant
step in protecting New Zealand’s farmers in the international
marketplace.
“Lifetime animal traceability is an asset that New Zealand can leverage
as part of its international reputation for producing food to the highest
standards. It is also an opportunity for farmers to increase productivity
by identifying superior animals.”
MIA chief executive Tim Ritchie reiterated the MIA’s support for NAIT:
“We see NAIT as an essential tool to minimise and manage risk and
impact in the event of a biosecurity incursion and also to provide customers
and regulatory authorities in our export markets with increased
confidence and surety of the integrity of New Zealand’s meat and meat
products,” he said.
New blog for meat industry
A new blog, www.meatexportnz.co.nz,
has been
launched specifically for
the news, views, events
and affairs of the multi- billion
New Zealand export
meat industry and its cold
chain.
The blog, edited by Ali
Spencer, will dovetail with
these Food New Zealand
pages and cover production,
processing and marketing
of lamb, mutton,
beef, veal, venison cuts and products or any of the co-products for
each meat type. It will be of interest to those working in, or for, the
New Zealand meat cold chain at any point from production through
to consumption. Contributors include Allan Barber, Mick Calder and
Fiona Carruthers among others.
Take a look at www.meatexportnz.co.nz.
44
Food New Zealand

MIA NEWS
Red Meat Sector Conference 2012
Queenstown, 16 July 2012
Delivered, as promised: Excellent, inspirational and thought-provoking speakers, all appearing in a packed
programme for the 250 delegates attending the second Red Meat Sector conference.
Congratulations must go to the Meat Industry Association (MIA) and
Beef + Lamb NZ Ltd (B+LNZ), joint organisers of this year’s wellattended
Red Meat Sector Conference at Rydges Lakeland Resort hotel
in Queenstown.
Alongside heartening optimism for future demand for red meat, recurrent
themes were the massive potential for New Zealand of emerging
markets in Asia (especially China), water issues, the need to utilise best
practice, the need for all links in the chain to tell the industry’s story to
the public, plus the rapid emergence of social media as a tool for communicating
with consumers.
In his opening comments, MIA chairman Bill Falconer also noted that
encouraging progress is being made on the Red Meat Sector Strategy
and that “small starts are being made across the board.”
The Conference also saw the announcement of new Primary Growth
Partnership (PGP) funding for the red meat sector, for a project to develop
high-value grass-fed marbled beef, using Waygu genetics (see
page xx for more details).
The presentations were a veritable smorgasbord of information,
packed with facts, statistics and views from many facets of the industry.
While every single one of the speakers was passionate and eloquent
about their topic, from an export food manufacturing perspective the
highlights were excellent presentations from McDonald’s Arron Hoyle,
L-R are: Colin James, Minister for Primary Industries
David Carter and MIA chairman Bill Falconer at the
Hamburg-Sud Welcome Cocktail Function. Photo: B+LNZ
August/September 2012 45

MIA NEWS
Red Meat Sector Conference: Thanks to sponsors
Premier: ANZ
Gala Dinner: Maersk Line
Welcome Cocktail Function: Hamburg
Sud NZ Ltd.
Networking drinks: Milmeq
Morning and afternoon teas: Triton
Commercial Systems
Gold: AgResearch, Bell Gully, Ecolab,
Milmeq and System Controls Ltd.
Silver: Industrial Research Ltd, NAIT
Ltd, Port of Tauranga, SATO NZ Ltd,
Sealed Air NZ and NZ Agriseeds Ltd.
Bronze: Aus-Meat Ltd
Delegate bags: Bemis Flexible
Packaging Australasia Ltd.
Other: Marfret Compagnie Maritime.
and vertically integrated meat processor, Agri Beef’s Rick Stott from
the US.
Besides the serious business, there was entertainment and laughter
too. Lunch – finger food featuring B+LNZ Ambassador chef Ben Battersbury’s
speciality “alternative cuts, not cheap cuts”, such as lamb
riblets – was amusingly heralded with witty comments from him. After
dinner speaker, Davey Hughes of Swazi Apparel gave an hilarious account
of hunting expeditions in Africa and shared a few (tongue-incheek)
items from his latest collection, including a new ‘mankini’.
There was positive feedback from delegates, who came from all parts
of the sector, including farmers, processors, equipment suppliers, researchers
and media.
Copies of all of the conference presentations are available online at
www.mia.co.nz or www.redmeatsector.co.nz.
Food’s changing world and
demands
Hyperglobalisation, China, mega cities, urbanisation and water are
some of the big issues that will play their part in the future of the New
Zealand and global export meat industry, according to several speakers.
In his presentation on the political and economic environment facing
the industry, Colin James of the Hugo Group said it is becoming more
and more difficult for a nation to act independently these days. ‘Hyperglobalisation’
refers to the increasing global interdependence and
interconnectedness which make protection from global economic
forces more difficult, he said.
We can expect more of the same over the next 20 to 25 years, he explained.
“It’s going to need a fair amount of resilience.”
Water and fossil fuels will be the big issues, he predicts. Multinationals
are rebranding and adopting a “fresh, clean, natural” stance, rather
than “clean, green” approach, to capitalise on the emergence of an
affluent middle class in emerging markets. This growing middle class
around the globe is calculated to encompass more than 210 million
new households with income of US$20,000 or more by 2025, which
he believes New Zealand is well placed to serve.
Four percent global GDP growth predicted
New Zealand’s top ten trading partners are projected to grow roughly
4% a year in 2012 as weighted by the goods trade. “Modest, but not
boom time,” James commented.
Four percent in global GDP growth also stood out for Richard Brown of
market research company GIRA, who admitted to being surprised that
the forecasts were so positive. The leader is China, whose GDP is anticipated
to grow in 2011/2012 by 8.5%, followed by Indonesia (6.5%).
He anticipates similar growth in 2012.
Looking at the outlook for various meats, including beef and sheepmeat,
he said that global prices for meat are generally, “fundamentally
more exciting than they have been.” He was reassured with the
direction of the trends, which he said were, “very good news for the
producing sector.”
In 2011, prices had gone up, boosting producer morale, because total
global meat production was down – largely as a result of the outbreak
of the pig disease PRRS in China. “That illustrates the profound Chinese
effect on global trade.”
Rise of the dragon
Both Colin James and Richard Brown pointed to current financial difficulties
in the US and in Europe. Europe had a “spectacularly fragmented
meat industry,” Richard said and pointed to problems with the
region’s biggest meat company, Vion, which is now in trouble after a
period of rapid acquisition.
Arron Hoyle also pointed to the “rise of the dragon”, in his presentation,
and to the trend away from the west to the East, with McDonald’s
choosing to target consumers in what it calls the APMEA (the Asia Pacific,
Middle East and East Asian) region.
Unprecedented urbanisation
Arron talked about urbanisation in emerging markets such as China
and India, “like we’ve never seen it before.” In the APMEA countries
populations are moving from rural to urban settings in a similar manner
to Britain’s Industrial Revolution, “but it’s happening 20 times faster
and involves about 800 times more people,” he explained, adding
that volatility will be more extreme than ever before.
“Mega Cities”, with populations of more than 10 million, are on the
rise. Currently Shanghai, Mexico City, Sau Paolo, Beijing, Mumbai and
Delhi are counted as the top six.
“In addition, emerging market cities will be a key driver of global food
demand with 440 key cities identified across Asia. With this explosion
in urbanisation we see many ‘tier two cities’ with populations over one
million evolve: By 2020 it is projected China will have 221, India 50,
Indonesia 15 and Korea nine.”
With this trend comes a “massive” transport and infrastructure need,
but also a forecast quadrupling of per capita of GDP by 2020, said Arron.
“It’s a world of opportunity for years to come,” he said, cautioning that
it also comes with higher rents and increased pressure on costs for
McDonald’s stores and other businesses that target Asia as a key future
growth driver.
46
Food New Zealand

MIA NEWS
Arron Hoyle from McDonald’s
Photo: B+LNZ
Be smart: Keeping consumers
happy
Keeping its consumers happy and listening to what they want has significantly
improved McDonald’s business performance, including financial
returns, according to Arron Hoyle, McDonald’s senior director
and head of strategy for China and Hong Kong and a major customer
for New Zealand’s lean manufacturing beef.
McDonald’s had selected New Zealand and Australia as its sources of
beef for the region because of the two countries’ reputations for food
safety. While the US is still the largest market for the company, the
company is significantly growing its presence in the APMEA countries.
In 1990, McDonald’s entered China, the fastest growing market in the
world, when it opened its first store in Beijing. In 2010, it had 1,000
stores open and by 2013 will have 2,000.
All new stores will have a uniquely McDonald’s style, reflecting Chinese
expectations for a modern, trendy image.
“We found that we need to ensure consistency in supply of style and
expectations,” he said. “There is no silver bullet, you have to work extremely
hard to understand your consumer.”
He believes that New Zealand is well positioned to grow in Asia, particularly
in China with its need to “import virtual water” due to ever
growing water constraints as the country develops.
The Chinese market changes rapidly, depending on the supply/demand
dynamic. McDonald’s is forecasting beef growth to 7-8 million
tonnes a year by 2020 and McDonald’s China demand alone to surpass
60,000 metric tonnes per annum.
McDonald’s likes to think it’s a great partner for New Zealand, the
industry and all suppliers they partner with. “We don’t manage the
supplier, we manage the business together in a partnership with suppliers,”
Hoyle said.
“The data is showing us the opportunity is behind the hill. We need to
work together to get there,” he said.
Telling the story
The meat industry needs to market itself better and tell its story, according
to several of the presenters.
Marketing of industry is all about building trust in the integrity of the
Countdown is telling the story to its customers through
varied media
brand, Meat and Livestock Australia’s
managing director, Scott Hansen told delegates.
“We’ve learned that the best defence
against attacks on the industry is for the
farmers themselves to become advocates
for their industry and their own businesses.”
“Not only do we have to sell a product,
we have to sell the industry.”
Keeping consumers informed, however,
has become way more complex. Consumer-driven
US company, Agri Beef has MLA’s Scott Hansen
identified that, in the US, the 28-45 year
Photo: B+LNZ
age group – the “Digital Moms” – go online first to make decisions.
They don’t want to know how animals are slaughtered, but they do
want to know the animals are treated well and that the product is safe
to eat, said the company’s executive vice-president Rick Stott.
The rapid rise and uptake of social media and the use of smartphones
around the globe in the past couple of years is changing the way businesses
communicate with consumers, according to several of the presenters.
Blogs and videos are two weapons in the armoury.
New communication channels that retailer Progressive Enterprises is
using here in New Zealand include Facebook, You Tube, smartphone
applications and QR Codes alongside tailored emails and promotions
aimed at loyal consumers, according to its general manager for merchandise,
Murray Johnston. This all runs alongside print and TV advertising.
Through the use of interactive technology, for a consumer, “Brands are
now yours. You make them,” he said.
Pinterest’s bulletin boards were also pointed to by Rick Stott and MLA’s
Scott Hansen, while B+LNZ Inc chief executive Rod Slater talked of
PLUCK, which smartphone-enabled consumers can use in conjunction
with television advertisements.
Hamburg Süd. Great to meat.
For hands on help call our local experts:
Outbound: 0503 222 444 Inbound: 0508 333 666
No matter what.
www.hamburgsud-line.com
August/September 2012 47

MIA NEWS
Big money
invested
in red meat
projects
Nearly a quarter of a billion dollars
is being invested by the meat
industry and the government in projects
aimed at adding a potential $3 billion to returns over
the next decade.
Ministry for Primary Industries (MPI)’s directorgeneral
Wayne McNee took the opportunity at
the Red Meat Sector conference to announce
approved funding for the latest Primary Growth
Partnership programme, which will enable the
production of high-value marbled grass-fed New
Zealand beef for premium export and domestic
markets.
The initiative will develop marbling in grass-fed
beef in the New Zealand beef herd, using Wagyu
beef genetics, McNee explained. “MPI will invest
in this programme with Brownrigg Agriculture
and Firstlight Foods. The PGP is committing $11
million over seven years, for a programme worth
a total of $23.7 million.”
Marbling is a primary determinant of quality in
table beef in international markets such as Japan,
China and the United States. Internationally,
such high quality beef is produced mainly
from cattle housed in pens and fed grain. ANZCO
Foods has been producing hand-selected steers
for Japan for over 20 years. The cattle are raised
on grass but finished on Canterbury grain at the Wayne McNee
Grass-fed Wagyu
beef from
Firstlight Foods
Five Star beef feedlot
near Ashburton,
The new PGP programme
is aiming to develop
an integrated value chain for
the beef. It will combine high-marbling
Wagyu sires for the yearly mating of dairy
heifers and cows and the development of rearing
and grazing systems that will support year-round
growth of the cattle.
“The programme will produce unique New Zealand
high-value beef for discerning consumers. It will link
specialists in dairy farming, cattle breeding, finishing,
processing and marketing and effectively deliver
market signals right through the value chain,” said
Wayne.
David Brownrigg of Brownrigg Agriculture says it
will be a significant opportunity for beef and dairy
farmers to lift the quality and value of their calves and
finished cattle.
“The New Zealand dairy sector represents an underutilised
resource for producing quality beef calves.
Brownrigg’s Wagyu crossed with ‘Kiwi’ dairy cows
and Angus beef cows will produce outstanding beef
and help us lift our game in international markets,”
he said.
Gerard Hickey, managing director of Firstlight Foods
says a planned marketing programme to selected
high-end global consumers will enable beef farmers
to build their businesses with confidence.
Tribute to a pioneer
At the conference welcome cocktail party, friends and colleagues
paid their respects to one of the industry’s inspirational leaders,
Graeme Lowe CNZM QSM, 77, who had passed away earlier that
day in Havelock North after a long illness.
Marking the sad news just as Graeme would have wanted it,
“with the minimum of fuss,” MIA chairman Bill Falconer asked
delegates to raise their glasses to the legendary meat industry
leader and his family.
B+LNZ chairman Mike Petersen spoke of him as “one of our
pioneers”, a sentiment echoed by the Minister for Primary Industries,
David Carter.
“Graeme led Lowe Corporation from its inception in 1964 to become
a major animal by-product processor and exporter,” the
Minister said.
“As an entrepreneur, Graeme was not afraid of taking risks and
his innovative ideas brought a new level of business thinking and
technology to the modern meat industry.”
Founding president and managing director of Lowe Corporation
– which now employs about 400 nationwide at the peak of
the season and has three tanneries, two fellmongeries and two
rendering plants around the country and a turnover of $300 million
– Graeme started his professional life in a tannery before
joining the Royal Navy. After rising to the rank of sub-lieutenant,
the British-born 21 year old returned to the tannery before taking
on a new adventure on the high seas as crew on a yacht heading
for New Zealand, where his mother and new step-father had
recently immigrated.
On his arrival on this side of the world, he worked for Unilever
subsidiary Birds Eye Foods, before branching out into his own
butcher’s shop in Hastings. From there, over the next forty years
and via the acquisition of Dawn Foods, he built the Lowe Corporation
to where it is today.
On the way, Graeme introduced a number of technological innovations
into the meat industry that have saved millions of dollars
and improved efficiency. One of these is the ‘Jarvis electric stun
box’ for halal stunning, which he and his engineers developed and
patented. Another is ‘hot boning technology’ which enables a carcase
to be broken down and into boxes within half an hour, sidestepping
chillers and shaving two to three days off the process.
Graeme remained committed to Lowe Corporation to the end of
his life, although suffering from Parkinson’s disease. Lowe Corporation’s
general manager, Graeme’s son Andy, will now steer
the Hastings-based ship.
Also a generous supporter of Hawke’s Bay charities and organisations,
Graeme had recently been inducted into the NZ Business
Hall of Fame (see Food NZ, June/July 2012). In making their decision,
the judges looked beyond business attributes to how the
nominated individual has assisted their communities in various
ways. For Lowe Corporation, it was sponsorship of the Hawke’s
Bay Helicopter Rescue Trust for over two decades, along with
support for many charities, including the Kids at Risk Charitable
Trust. The family also devotes a lot of resources to conservation.
Our condolences go out to his widow Jenny, son Andy, daughters
Sarah and Kate and their families, including seven grandchildren.
48
Food New Zealand

MIA NEWS
Meating up
Some serious networking and talking went on around the second Red Meat Sector Conference.
Chewing over industry matters are (left) Scott
Champion, chief executive of B+LNZ Ltd and his
Australian counterpart Scott Hansen, managing
director of Meat & Livestock Australia
BELOW: B+LNZ’s Economic Service director Rob Davison
(right) explains his thinking to James Parsons B+LNZ
board director and another delegate.
Geoff Neilson’s retirement from Ovis Management and
his work with the Hydatids Council over the past few
decades was marked with a presentation at the Gala
Dinner
Dr Andy West (left), now Vice-Chancellor of Lincoln
University, catches up with Owen Poole, Alliance Group
chairman
August/September 2012 49

EVENTS
Australasian Courses
and Conferences
NZIFST Crash Course in…
24 July, 2012
NZIFST Crash Course in…Creating food labels from scratch
Tauranga
www.nzifst.org.nz/profdev.asp
2 August, 2012
NZIFST Crash course in…IP Strategies
A recipe for success
Auckland
www.nzifst.org.nz/profdev.asp
August 5-7, 2011
Organic Expo & Green Show International
Sydney, NSW, Australia
www.organicexpo.com.au
13-14 August, 2012
Ausdrinks 2012
The Sebel Albert Park, Melbourne
info@australianbeverages.org
29 August, 2012
Oils & Fats Technology Teach-in
Massey University, Albany, Auckland, NZ Oils & Fats Technology -
Sponsored by The Oils & Fats Specialist Group of the NZIC
http://www.oilsfats.org.nz/news.htm
September 5-8, 2012
16th International Congress of Dietetics
Sydney, NSW, Australia
www.icd2012.com
September 25-27, 2012
Foodtech Packtech 2012
Auckland, New Zealand
www.foodtechpacktech.co.nz
27 September, 2012
NZ Food Awards Presentation Dinner
Langham Hotel
www.foodawards.co.nz
October 16-17, 2012
International Nonthermal Food Processing Workshop -
FIESTA 2012
Melbourne, Australia
www.innovativefoods2012.com
Creating food labels from scratch
24 July, Tauranga
This course will cover the mandatory requirements for food
products to be compliant with the ANZ Food Standards Code
(ANZFSC)
Attendees are asked to bring formulations and ingredients
specifications for a product they manufacture, or similar, to use in
working through the process of creating a compliant label.
Price: NZIFST member $90.00+GST, non-member $120+GST.
Numbers limited.
More information at www.nzifst.org.nz/profdev.asp
FOODTECH PACKTECH 2012
25-27 September, 2012
Foodtech Packtech is New Zealand’s premier event for the Food
and Beverage Technology and Packaging Technology industries.
This event offers unprecedented opportunities for you to come
face-to-face with products, services and new innovations in your
industry.
A full schedule of Seminars organised by the Auckland Branch
of NZIFST, will be run. More information on the website shortly.
This year FoodTech PackTech will host the Innovation Showcase,
last seen during the Rugby World Cup.
A select group of proven food innovations will be showcased as
finalists for the NZ Food Awards 2012.
There will be no better opportunity to view the best, most innovative
machinery, software, products, and services specific to your
industry, find new suppliers, establish new business relationships,
network with business colleagues, and make productivity gains.
50
Food New Zealand

International Conference Diary
EVENTS
List compiled by David Everett, FNZIFST, University of Otago
September 3-7, 2012
Foodmicro 2012
Istanbul, Turkey
www.foodmicro.org
September 6-8, 2012
Vitafoods Asia 2012
Hong Kong
www.vitafoodsasia.com
September 9-12, 2012
5th European Conference
on Sensory and Consumer
Research
Bern, Switzerland
www.eurosense.elsevier.com
September 11-13, 2012
International FoodTec India
Mumbai, India
www.foodtecindia.com
September 16-20, 2012
12th International
Symposium on Biosafety
of Genetically Modified
Organisms (ISBGMO)
St Louis, Missouri, USA
www.isbgmo.com
September 23-26, 2012
10th Euro Fed Lipid Congress
Cracow, Poland
www.eurofedlipid.org/meetings/
cracow/index.htm
September 30-October 3,
2012
126th AOAC Annual Meeting
& Exposition
Las Vegas, Nevada, USA
www.aoac.org/meetings1/
future_meetings.htm
October 10-12, 2012
V. International Symposium
on Sourdough - Cereal
Fermentation for Future Foods
Helsinki, Finland
www.vtt.fi/sourdough2012
October 18, 2012
Taste Trends 2012 - Ideas
and Inspiration for NPD
Leatherhead, UK
www.leatherheadfood.com/taste
November 3-9, 2012
IDF World Dairy Summit
Cape Town, South Africa
www.fil-idf.org
November 5-9, 2012
7th Conference of the World
Mycotoxin Forum® and
XIIIth IUPAC International
Symposium on Mycotoxins
and Phycotoxins
Rotterdam, The Netherlands
www.WMFmeetsIUPAC.org
November 14-16, 2012
Food Packaging Scientific
Developments Supporting
Safety and Innovation
Berlin, Germany
www.ilsi.org/Europe/Pages/
PackSymposium2012.aspx
November 20-23, 2012
EFFoST Annual Meeting
Montpellier, France
www.effostconference.com
2013
March 27-28, 2013
IFT Wellness 13
Chicago, Illinois, USA
ift.org/wellness
April 7-11, 2013
American Chemical Society
National Meeting: Chemistry
of Energy and Food
New Orleans, Louisiana, USA
www.acs.org
April 15-17, 2013
2nd International Pharma-
Nutrition
Singapore
www.pharma-nutrition.com
June 12-14, 2013
3rd International
Symposium on Gluten-
Free Cereal Products and
Beverages
Vienna, Austria
www.icc.or.at/node/1697
June 30-July 4, 2013
International Congress of
Toxicology 2013
Seoul, Korea
www.ict2013seoul.org
July 8-12, 2013
American Dairy Science
Association
Indianapolis, Indiana, USA
www.adsa.org
July 13-16, 2013
IFT Annual Meeting
Chicago, Illinois, USA
www.ift.org
July 14-17, 2013
46th Annual AIFST
Convention
Brisbane, Queensland, Australia
www.aifst.com.au
August 11-15, 2013
10th Pangborn Sensory
Science Symposium
Rio de Janeiro, Brazil
www.pangborn2013.com
August 25-28, 2013
127th AOAC Annual Meeting
& Exposition
Chicago, Illinois, USA
www.aoac.org/meetings1/
future_meetings.htm
September 9-11, 2013
13th ASEAN Food
Conference
Singapore
www.sifst.org.sg
September 11-13, 2013
8th NIZO Dairy Conference
Papendal, The Netherlands
www.nizodairyconference.com
September 16-20, 2013
Drinktec 2013
Munich, Germany
www.drinktec.com
October 27-30, 2013
11th Euro Fed Lipid
Congress and 30th ISF
Lecture Series
Antalya, Turkey
www.eurofedlipid.org/meetings/
antalya/index.htm
October 28-November 1,
2013
IDF World Dairy Summit
Yokohama, Japan
www.fil-idf.org
2014
TBD
IDF Symposium on
Science and Technology of
Fermented Milk
Symposium on
Microstructure of Dairy
Products
Melbourne, Victoria, Australia
www.fil-idf.org
May 15-20, 2014
ISO / IDF Analytical Week
in conjunction with ICAR
Congress
Berlin, Germnay
www.fil-idf.org
June 21-24, 2014
IFT Annual Meeting
New Orleans, Louisiana, USA
www.ift.org
July 13-16, 2014
47th Annual AIFST
Convention
Sydney, NSW, Australia
www.aifst.com.au
July 20-24, 2014
American Dairy Science
Association
Kansas City, Missouri, USA
www.adsa.org
August 15-22, 2014
IUFoST 17th World Congress
Montréal, Québec, Canada
www.iufost.org
Full listing at www.cheese.gen.nz/conferences. If you would like us to include your course or
conference in this listing contact David Everett, DrCheese@mac.com
August/September 2012 51

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52
Food New Zealand