Training to keep the Goodtimes rolling
Date: 17 Feb 2012Napier-based food manufacturer Goodtime Foods Ltd has a proud history of producing quality baked goods, supplying pies and more to retail outlets all over New Zealand. Now with a large new contract under their belt, the company is gearing-up to deliver by engaging their staff in industry-based training. Last year it was announced that Goodtime Foods had won the exclusive contract to supply pies and other specially baked goods to Z service station outlets nationwide. “The Z ... more
New seafood research group for Plant & Food Research
Date: 14 Feb 2012Plant & Food Research, the Crown Research Institute tasked with innovation for the plant and seafood-based food industries, has strengthened its commitment to the seafood industry with the establishment of a new science Portfolio focused on seafood research. The new Portfolio will be headed by a new General Manager Science – Seafood Technologies, Danette Olsen, most recently Group Manager Aquaculture and Biotechnology at the Cawthron Institute. Ms Olsen brings many years of ... more
Food safety regulation of poultry cuts levels of paralysis - Otago research
Date: 8 Feb 2012A recent large decrease in campylobacter infection from fresh poultry in New Zealand has also resulted in a significant drop in a neurological condition which can result in paralysis or death. Guillain-Barr Syndrome (GBS), an auto-immune condition which affects the nervous system, is known to sometimes follow campylobacter infection. GBS causes paralysis that often requires patients to be ventilated in the intensive care units of hospitals. Although patients with GBS usually recover over ... more
Manuka honey expert to release results of new research in NZ
Date: 3 Feb 2012The German scientist who discovered the unique compound in manuka honey responsible for its anti-bacterial properties is to give two lectures in New Zealand on his group's latest research. The visit of Professor Thomas Henle, a world-leading food chemist at the Institute of Food Chemistry, Technical University of Dresden, is his first to New Zealand. His group has identified further unique features of compounds in manuka honey and other foods. The research findings, which are due to ... more
Waikato Innovation Park to host spray-dryer operation
Date: 18 Jan 2012Dried food product research in New Zealand is to get a shot in the arm from the Waikato Innovation Park building, the country's first and only independent product development spray-dryer facility. The $11 million Government-funded facility will allow companies to research and develop new spray-dried food, which can prove to be quite a difficult task in large commercial factories. The 7.5 tonne spray-dryer will be lifted into place by crane at Innovation Park on Friday. It will ... more
Australian poison report sparks call for tighter energy drink rules
Date: 17 Jan 2012A sharp rise in emergency calls related to energy drinks with a high caffeine content has prompted a call for tighter regulation and compulsory health warnings. The call, rejected by the energy drink industry, came after research by the University of Sydney and the New South Wales Poisons Information Centre found an increase in symptoms including cardiac arrhythmias, tremors, dizziness, hallucinations and stomach problems. Published in the Medical Journal of Australia, the research ... more
Hubbards Food Technology Scholarships - applications open for 2012
Date: 22 Dec 2011At Hubbards they are passionate about food (especially breakfast!), so enthusiasm about food technology naturally follows. To show their support for budding food technologists and to encourage people to pursue this career path, Hubbards offers a Food Technology Scholarship each year to students enrolling for their first year at Massey University. These scholarships contribute $1,000 per year for the four years of study - applicable to a Bachelor of Food Technology degree course only. ... more
New Zealand ‘ideally positioned’ for food science leadership role
Date: 21 Dec 2011Lincoln University appoints it’s first Professor of Food Science New Zealand is uniquely positioned to show the world the economic and lifestyle benefits of a nutritional pathway to disease prevention and good health, says Lincoln University’s first Professor of Food Science, Charles Brennan who has come to the position from a professorship in Food Chemistry and Nutrition in the United Kingdom. “As a scientifically sophisticated and technologically innovative ... more
Gold kiwifruit each day reduces cold symptoms
Date: 19 Dec 2011Adding gold kiwifruit to your diet may lead to less suffering from symptoms of common illnesses such as colds, new research suggests. A study led by Plant & Food Research has shown that eating gold kiwifruit is beneficial in reducing some cold symptoms in healthy, older people (65 years+). The research, published in the British Journal of Nutrition, shows that eating gold kiwifruit daily significantly reduced the duration and severity of some cold symptoms, including sore throats ... more
Two-thirds of Kiwis eat too much salt
Date: 2 Dec 2011Processed foods are largely to blame for Kiwis eating too much salt, new research shows. A new study, which has found two-thirds of New Zealanders eat more salt than is healthy, has prompted calls for salt levels in processed food to be cut. The latest New Zealand Adult Nutrition Survey has found nearly two-thirds (65 per cent) of adults are eating more salt than recommended, with adult men typically eating twice the recommended amount. High levels were even found in people who ... more
