 |
Copyright © 2000-2010
FoodWorks On-Line Limited, Auckland, New Zealand.
 Design
by FoodWorks |
|
|
|
| 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: |
|
 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 |
|
|
| NEW ZEALAND FOOD & BEVERAGE
NEWS: |
 Traceability
to give NZ exporters competitive edge (8 Feb 10)
A visiting European expert in food chain verification says Kiwi exporters are
going to face increasing levels of auditing and testing in order to get their
goods into global markets. More.
Dow
Design goes global with Montana Wines brand packaging (8
Feb 10)
Montana Wines unveils a new look for their global Classics and
Reserve ranges. More.
 Don't
flood market - Oz Clarke (5 Feb 10)
Top British wine critic Oz Clarke has given the
industry a timely warning not to flood its main export market with cut-price
pinot noir, as is already happening with sauvignon blanc. .
More.
Discounts
on fresh produce can lead to healthier buying (5 Feb 10)
A recent University of Auckland study has found that discounts on healthy food
causes shoppers to buy more fruit and vegetables, even when the discounts have
been removed. More.
AgResearch
CEO resigns (4 Feb 10)
After six years in the
role, Dr Andrew West is to resign his position, effective 30 June. More.
 KFC
is new T20 sponsor (3 Feb 10)
KFC will be supporting the BLACKCAPS during
their Twenty20 campaigns against Bangladesh and Australia. More.
Fonterra
to expand dairy farm operations in China (3 Feb 10)
The dairy giant is negotiating
to add two more New Zealand-style dairy farms in the world's
largest emerging dairy market. More.
Milkpowder
prices drop at Fonterra auction (3 Feb 10)
Whole milk powder prices eased 1.6 per cent, or US$53 ($72)
per tonne from last
month in Fonterra's internet-based auction this morning.
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: |
 Kraft
gobbles Cadbury with $25b offer (4 Feb 10)
Cadbury was finally acquired for £11.4 billion ($25.7 billion) by the US food
giant Kraft yesterday, closing the door on nearly 200 years of independence for
the Dairy Milk maker. Kraft, which makes Philadelphia cream cheese and Oreo biscuits,
said that holders of 71.7 per cent of Cadbury shares had accepted its final offer,
sufficient for it to take control of the Bournville, Birmingham-based manufacturer
and create a company with global sales of US$50 billion ($70.5 billion) in 160
countries. The rubber-stamping of the deal ends the five-month battle for Cadbury,
which was often a bitter war of words until Kraft made its improved offer of
850p a share, including a special dividend of 10p, last month. Kraft has not
yet indicated how many jobs will be lost as part of the deal's slated US$1.3
billion of restructuring costs. Irene Rosenfeld, the chief executive and chairwoman
of Kraft, said "The combination of Kraft Foods and Cadbury creates a global powerhouse
in snacks, confectionery
and quick meals." She added: "Together we have impressive global reach and an
unrivalled portfolio
of iconic brands, with tremendous growth potential." More at NZ
Herald.
 Cheap
food wars? (17 Jan 10)
Rumours are flying that international cut-price supermarket chain Aldi is
coming to New Zealand. But the big Kiwi supermarket chains have said they would
welcome the competition. The German firm, which has thousands of stores in Australia,
the UK, US, Denmark, France, Ireland, Greece and Switzerland, has registered
more than 100 trademarks for its brands in New Zealand. Foodstuffs' Auckland
managing director Tony Carter said: "Aldi has been rumoured to be entering the
New Zealand market for some time and we welcome further competition." He said
Foodstuffs was progressing with work on a new, cut-price Pak 'N Save store in
Te Awamutu. And Progressive Enterprises plans to convert around 20 Woolworths,
Foodtown and old Countdown stores each year to its new single Countdown brand
over the next five years. New Zealand's two major supermarket operators came
under fire last year when figures showed Kiwis had seen a 42.5% increase in food
prices since 2000 – the fastest in the OECD. An Australian study showed prices
rose 41.3% in Australia, 32.9% in Britain and 28.4% in the US. Aldi trades on
a no-frills approach with pallets of product parked in aisles. The stores also
only stock a limited number of product lines, usually from 1000-2000, compared
to nearly 25,000 in some supermarkets. The firm, which has an annual revenue
of $78 billion was founded by Theo and Karl Albrecht after the Second World War.
More at www.stuff.co.nz.
 Overindulged?
Experts warn of the dangers of detox diets (4 Jan 10)
After the over-indulgences of the festive season, many of us will resolve to
get fit and healthy and to shed those excess kilos with the help of “detox diets”.
But is it beneficial – or even necessary – to adopt this type of approach in
order to get healthy in the New Year? And are there actually dangers involved
in dieting in this way?
Popular detox diets can involve fasting, drastically reducing our calorie intake,
avoidance of whole food groups, or following complex schemes that involve taking
nutritional supplements in order to cleanse the body of “toxins” and drop several
kilos in a very short space of time.
Science Media Centre asked a number of dietitians and health experts for their
view on detoxing in the post-Christmas period, and sought their advice on the
best
way
to lose
weight and get healthy in 2010.
More at Science
Media Centre.
 "Dirty
Dozen": selective use of the facts (15
Dec 09)
Several media yesterday carried an item about The Safe Food Campaign's warning
that
many
fruit
and
vegetables
and
other
food
products
in New Zealand contain pesticide residues that could be dangerous. An almost
identical media release
was issued the same day by Organics Aotearoa New Zealand (OANZ) "'Dirty
Dozen'
Exposed". Celery is
quoted as top of the list of 'dirty' foods, with many others also said to have
pesticides
in
or
on
them.
However,
the facts presented in support of the headline don't tell the full story. In
the original
media
release,
entitled
"The
Dirty Dozen - Foods to
avoid", Safe Food campaigner Alison White lists foods with the most
pesticide residues ranked according to number of pesticides detected in total
samples,
and
percentage with pesticides detected.
The release also claims that "every mouthful of non-organic food we eat
is also a cocktail of pesticides." However, no actual residue levels are
quoted, nor any mention of levels of detectability of individual pesticides,
despite
the
list
having
been
sourced
from
the
NZ
Food
Safety
Authority's
2003/2004
Total Diet Survey and Food Residue Surveillance Programmes.
"Detectable" levels using modern methods can be miniscule. To the extent
that pesticides
have been detected
in organic
foods. At least pesticides are tested, and residual levels tested for: what
about
other
natural,
un-tested
toxins?
For
the
full
story
on
pesticide
residues
in
New
Zealand
food,
with
supporting
data,
go
to www.nzfsa.govt.nz.
For expert comment, see www.sciencemediacentre.co.nz
 Craft
beers buck recession (1 Dec 09)
John Harrington could not be happier. His Christchurch brewery Harrington's is
brewing more of the brown stuff than ever before, which means a record number
of people are drinking it. Craft beer is undergoing something of a resurgence
in New Zealand, with sales of fragrant, malty, emphatically hopped brews soaring,
to the detriment
of ordinary beers. From its humble beginnings at the Wards Brewery in the early
1990s where some 3000 litres flowed through the tanks each week, Harrington's
has evolved into a force to be reckoned with. It has eight bottle stores, two
bars, two breweries and 24 different brews to boot. The company produces about
25,000-30,000 litres a week. Its bottled beers have made their way on to the
supermarket shelves, helping drive turnover to about $10 million a year. Not
bad considering New Zealand's overall beer market slumped nearly 5 per cent in
the year to September. In November, the country's second-largest brewer DB Breweries
revealed a near 80 per cent slide in annual profit, while Lion Nathan lifted
pre-tax profit by 5 per cent. "Beer drinking has changed for the better," Mr
Harrington says. "Instead of people filling themselves up on too many jugs of
the bland watery stuff, they're buying Harrington's and consuming it in a more
respectful style and attitude." More at The
Dominion Post.
|
|
|
|
LINKS
TO YOUR WEBSITE IMPROVE YOUR GOOGLE RANKINGS
