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| NEW ZEALAND FOOD & BEVERAGE
DIRECTORY: |
FOODWORKS DIRECTORY:
A searchable online Directory of more than 500 NEW ZEALAND food and
beverage-related companies, organisations, web sites, products and
services, grouped
under seven categories: |
| RECENT DIRECTORY
LISTINGS: |
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 Nestle
New Zealand’s Hottest Home Baker
TV3, 8:30pm Thursdays
Each 1 hour episode is repeated on Sky's Food TV from Monday 8th Feb,
along with extra exclusive half-hour episodes, 7pm Tues/Weds/Thurs
Nestle New Zealand’s Hottest Home Baker celebrates New Zealand’s love affair
with home baking.
This brand new reality series, hosted by Colin Mathura–Jeffree, with judges Dean
Brettschneider and Pauline
Nunns, features eight top amateur home bakers from across New Zealand competing for the grand prize of $20,000 and title of New
Zealand’s
Hottest Home Baker.
 Avid bakers, contestants were chosen from hundreds of applications from across
the country, each bringing their own signature baking dish to the show, as well
as their unique style of baking and personality!
“They’re incredibly varied, they came from all across New Zealand,” Mathura–Jeffree says of the eight contestants. “Their common link, however, is in a bowl and in the recipes, and of course the wanting to share their yummy goodies!”
From cupcakes, pies and pavlovas, to baking and decorating the perfect cake,
each episode will hold a fresh and delicious challenge to test the contestants
baking versatility and inventiveness.
They may be the country’s top bakers, but do they have what it takes to be New Zealand’s
Hottest Home Baker?
 Find
out on Nestle New Zealand’s Hottest Home Baker, screening on
Thursdays at 8:30pm
on 3. www.tv3.co.nz
 The
9th Annual Food Safety Summit
20 & 21 April 2010
Rendezvous Hotel,
Auckland, NZ.
New and exciting focus for 2010 – Regulatory and Technical issues
Mark your calendar for the 9th Annual Food Safety Summit; a focus on the technical
and regulatory aspects of food safety. This two-day event features a wide range
of food safety stakeholders who will cover a range of key areas including the
new Food Act, industry standards and technical sessions such as food forensics,
allergens, nanotechnology, biofi lms and hygiene control.
Hear thought provoking presentations from key industry stakeholders:
Food Standards Australia New Zealand I New Zealand Institute of Food Science
and Technology AgResearch I ESR I Food Innovation I Nutricia I Contract Bottling
Company I Lion Nathan I AUT Ecolab I Restaurant Association of New Zealand
Two for One Deal
There is no excuse to miss out on this event with our special Two for One Deal,
if you register two people from your organisation at the same time, the 2nd person
attends free!
View
the full programme Register Today!
Phone (09) 912 3616, Fax (09) 912 3617, Email register@conferenz.co.nz,
or visit www.conferenz.co.nz
MORE EVENTS: What's On |
  Creating New Foods: The Product Developer's Guide -
the Web Edition
Five years on from the publication of a free web edition
of their landmark text Unit
Operations in Food Processing, Mary and Dick Earle have delivered
a third free, online textbook in the area of food science and technology. Creating
New Foods: The Product Developer's Guide, was first published in
1999 but the text has been extensively revised and updated by the authors,
and with the kind permission of the copyright holders, the Chartered Institute
of Environmental Health, is published online in full; 100 fully-searchable web
pages, and eight separate Chapters for printing or download in Flashpaper format.
This book is a guide to the basic structure and activities of the Product Development
Process - product strategy development, product design and process development,
product commercialisation, product launch and evaluation. It is an introduction
to food product development as practised in the company environment, designed
so that people can build a general understanding as a basis for further study
using the textbooks listed at the end of the book. The book is designed for people
starting to work in food product development in the food industry, and for students
in an introductory food product development course. It features numerous think
breaks, project breaks, and up-to-date examples and case studies from industry,
to widen the reader’s knowledge of product development across the whole food
industry – consumer, food service, industrial, primary agricultural/marine, and
through the whole of the food chain.
www.nzifst.org.nz/creatingnewfoods/ |
 Jams,
Curds & Marmalades from Barkers of Geraldine
To mark the occasion of the family business's 40th anniversary, fruit processor
and jam
maker
Barker's
has
changed
its
name
to “Barker’s
of Geraldine” New labels for the Barker’s of Geraldine product range
have been crafted, complete with artist-drawn fruit images. Their delicious range
of jams are the
first to feature the new look.
Barker’s extensive selection of 47 products includes Kiwi favourite Strawberry
Jam, New Zealand Apricot Jam, Black Doris Plum Jam, Seedless Blackberry Jam,
New
Zealand
Blackcurrant
Jam, Boysenberry Jam, Morello Cherry Jam, a range of Marmalades, Tamarillo & Plum
Chutney
and
its
original
Blackcurrant
Fruit
Syrup, using Canterbury squeezed berries. Jams and chutneys range from RRP $3.99,
Syrups from $4.99. For more information about the full product range, and to
buy online, visit:
www.barkers.co.nz |
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| NEW ZEALAND FOOD & BEVERAGE
NEWS: |
 Meat
and dairy boost manufacturing sales (8 Mar 10)
Manufacturing sales volumes rose a seasonally adjusted 3.1 per cent in the December
quarter, led by meat and dairy and other food-related industries. More.
Blue
cheese takes top award (5 Mar 10)
Fonterra Brands' Mainland Special Reserve Creamy Blue tops the annual Champions
of Cheese Awards. More.
 Amcor's
$40m investment will double capacity at can factory (5 Mar 10)
Global packaging manufacturer Amcor has confirmed
it will invest $40 million in expanding the capacity of its Wiri can-making
facility. More.
Restaurant
Brands lifts profit forecast (5 Mar 10)
Restaurant Brands' KFC stores - responsible for 70 per cent of the
company's revenue - recorded growth of close to 10 per cent every quarter during
the past year. More.
 Kiwi
wines appeal to young Australian palates (3 Mar 10)
Young Australians with higher incomes are fuelling a growing interest in New
Zealand wines across the Tasman, with volume sales up by 42.3%. More.
ENZARed
for NZ? (3 Mar 10)
Zespri is seeing red over plans to grow a new kiwifruit variety in New Zealand.
More.
 Dow
Design creates a new look for Alison’s Pantry (3 Mar 10)
Shoppers from Kaitaia to Invercargill will experience a new look in the self
selection
area
of New World and Pak ‘n Save stores. More.
Wholemilk
powder price up (3 Mar 10)
The price of whole milk powder unexpectedly rose this month in Fonterra’s online trading auction.
More.
Weight
Watchers backs McDonald's light options (3 Mar 10)
From today, New Zealand McDonald's branches are offering
three meals that each add up to 6.5 Weight Watchers' points. More.
 Best
Lamb - Glammies finalists announced (3 Mar 10)
The finalists for the Meat & Wool New Zealand Golden Lamb Awards (aka
the
Glammies) have just been announced. More.
Liquorland
launches 2010 International Wine Competition (2 Mar 10)
Entries open this week for New Zealand’s most established international wine
competition, now split in two. More.
Turners & Growers
profit falls (1 Mar 10)
Turners & Growers says people ate fewer fresh fruit and vegetables during the
recession. More.
MORE NEWS: All
News this month :: Food
Industry :: Food Issues :: Food
Safety :: Nutrition :: Research & Education :: Foodies :: Food
Service :: Retail & Grocery :: Awards & Competitions :: Archived
News (12 months) |
| FOOD & BEVERAGE
FEATURED: |
 Taste
of fat - key to obesity? (8 Mar 10)
The key to avoid getting fat may be in your ability to taste it.
A Deakin University study has found that humans can detect a sixth taste - fat - and this may hold the key to reducing obesity.
Building on US research that used animal models to discover fat taste, researchers tested the ability of humans to identify fatty acids commonly found in food.
Subjects were asked to taste three samples of a modified milk drink, one of which contained a concentration of fat.
By using this method, researchers found that humans have a taste threshold for fat that varies from person to person.
Those who were ''sensitive'' - and could taste it relatively easily during the tests - were found to have a lower body mass index than those with lower sensitivity.
''When we broke it down even further and looked at their diets, we found that they were actually consuming less fat,'' said lead researcher Russell Keast.
''We are now interested in understanding why some people are sensitive and others are not, which we believe will lead to ways of helping people lower their fat intakes and aid development of new low-fat foods and diets.''
The study - a joint project between Deakin, the University of Adelaide, the CSIRO, and Massey University (New Zealand) - has been published in the latest issue of the British
Journal of Nutrition.
It concluded that fat is another taste that can be detected by humans, in addition
to five other tastes: sweet, salt, sour, bitter and umami (a taste for identifying
protein-rich foods).
According to Dr Keast, the study could pave the way for the creation of better-tasting
foods with low levels of fat - that more consumers actually enjoy eating.
More at The
Melbourne Age.
 A
single positive step toward better health (3 Mar 10)
Most of us don’t consume enough long chain omega-3s. Correcting that simple fact
could be the single most positive step we can make towards better health. With
over 12,500 research articles highlighting the positive health benefits of long
chain omega-3s, the international research community has nominated 3 March 2010
as the inaugural World
Omega-3 Awareness Day. Professor Andrew Sinclair, Chair
in Human Nutrition, Deakin University said recent warnings over the potential
for low intakes of long chain omega-3s to place children at risk of heart disease
in later life and learning and behavioural difficulties, were a real wakeup call
for consumers. Prof Sinclair said the Awareness Day was a good chance to look
at the health benefits of this essential nutrient and to consider simple dietary
changes that could make a big
difference over the long term. “The easiest way to add more long chain omega-3s
is to include oily fish (such as salmon, fresh or canned and canned sardines)
2 times a week in the diet or other fish and seafood at least 3 times a week.
Lean red meat and eggs provide smaller amounts and there are also foods fortified
with long chain omega-3s and
fish oil supplements.” While the research highlights many health benefits, the
following are ten good reasons why you should increase long chain omega-3s in
your diet.
More.
 Byproduct
research his passion (17 Feb 10)
An American professor who has made an important contribution to the New Zealand
dairy industry is back here for his annual summer "battery charge", Grant Miller
writes. Professor W. James (Jim) Harper, Ohio
State University, was originally asked by NZ scientist Kevin Marshall back
in 1980 if he wanted to come to New Zealand for a year, Prof Harper wasted no
time in taking up the opportunity.
One year turned into five. "That phone call changed my life," Prof Harper says.
Then Prof Harper developed a habit of living in the United States for nine months
of the year and staying
in New Zealand for three months – in our summer.
The 86-year-old – back in Palmerston North to carry out food research at Massey
University – last experienced a northern hemisphere winter in 1980. His first
job in New Zealand was in 1981 at the Dairy Research Institute in Palmerston
North. One of the great challenges at the time was figuring out a way to make
whey – a
dairy byproduct – useful. Disposal of whey was a major problem because of its
effects on waterways. "The dairy industry was getting bigger and factories were
larger," Prof Harper says. He was employed to help develop a whey products industry.
That development took a long time, he says, but whey protein and milk protein
concentrate are now a billion-dollar industry. "The protein in whey is very valuable,
but very dilute. What was required was
a method of concentration." Prof Harper says the project brought together all
the disciplines that make up food science. It became a model for integration
of research.
More at the Manawatu
Standard.
 Boomers
fuel fortunes of functional foods (11 Feb 10)
Baby boomers’ lust for a healthy life is fuelling the fortunes of foods and drinks with health benefits, even in the teeth of recession, according to Julian
Mellentin’s new report 10 Key Trends in Food, Nutrition and Health
2010.
While consumers are willing to cut back in many areas – consumer electronics, cars and luxuries – they see products that provide a benefit that they need as good value-for-money, even when they are sold at super-premium prices.
“From the age of 40, maintaining good digestive health; from 50, looking after your heart; from 60, keeping your joints free from discomfort are increasingly the top concerns of mature consumers around the world,” says Mellentin, “and brands that address these issues have recorded growth rates of 20% or more during the economic recession, despite premium pricing.”
“That these premium-priced brands have done well in the recession seems counter-intuitive,” continues Mellentin. “But given that many of today’s over-50s, and in particular over 65s, have little or no debt, have often accumulated significant assets and have more disposable income to spend on their health than any previous generation, we should not be surprised that the boomers are now driving the growth of brands that address their main health concerns.”
“What these brands have in common and what the boomers want is that they actually work,” Mellentin concludes. “Benefits based in proven science will become an even more important competitive advantage for anyone targeting these mature consumers.”
Benecol, for example, is one brand that has already benefited from being able to say its health claim has been “approved by the European Commission”. Sirco juice’s claim that it helps “maintain a healthy blood flow and benefits circulation” is another one of the few signed off by EU regulators. In test markets Sirco found that its buyers were overwhelmingly aged over 60 and formed a loyal hardcore with a high repeat purchase pattern.
Report
available in
98-page PDF, or 309-slide Powerpoint format at www.new-nutrition.com
Julian Mellentin is one
of the world’s very few global specialists in the business of food, nutrition
and health. He is editor of New Nutrition Business, and co-author of The
Functional
Foods Revolution: Healthy people, healthy profits?, The Food & Health Marketing
Handbook, and Successful Superfruit Strategy.
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