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| NEW ZEALAND FOOD & BEVERAGE
NEWS - THIS MONTH: |
 We
Kiwis love our chips
(29 Jul 10) As a nation Kiwis are crazy about their chips evidenced by the number
of entries received in one of New Zealand’s most popular promotions, Bluebirds
DO US A FLAVOUR. The competition closed off at midnight on Saturday
10th July having attracted over 28,000 entries from around the country. Butter
Chicken was the most popular flavour submitted with five times as many
entries as the second favourite Hangi. Bacon & Eggs, Sweet & Sour
Pork and Fish & Chips were all strong favourites featuring
in the top ten most popular flavours entered.
Head judge and celebrity chef Al Brown said the job of judging
the four finalists was incredibly difficult. “We had to select four finalists
from over 28,000 entries – you do the math!” he said. “We received some fantastic
entries with flavour combinations I have never thought of. People were really
creative and came up with ideas that definitely stimulated the tastebuds. The
standard of entries was extremely high.” The promotion attracted fierce competition
as the overall winner will walk away with $20,000 in cash and two percent of
sales for the duration the winning flavour is sold. The three runners up will
receive $5,000 each. The wait is now on while the four final flavours are produced,
packaged and launched as part of a limited production run, on sale in supermarkets
throughout the country. The New Zealand public then get the chance to vote with
their tastebuds - the ultimate winner being decided by a combination of sales
and online public votes. “New Zealanders have certainly embraced this promotion,” says
Bluebird Managing Director, Gerard Smith. “We knew Kiwis were passionate about
their chip flavours but the number of entries received has been totally overwhelming.
It far exceeds what we expected proving without a doubt that we are a nation
of chip lovers.”
 Dine
at The Wharf
(28 Jul 10) Popular Auckland venue The Wharf opens its doors
to a limited season of fine dining with a new six-course degustation menu on
offer every Friday in The Pearl. The iconic venue on Northcote Point has breathtaking
night views across the harbour to the city and has the reputation as one of Auckland’s
favourite locations for spectacular social events. And that means most people
can only get to experience the amazing cuisine and first class service at the
venue if they are invited as part of a private event. The Wharf is operated by
The Orange Group and director Stu Robertson says it is time
to showcase the group’s fine food and wines to a wider audience. “Guests get
to enjoy a superb world class six course degustation menu designed by our very
talented executive chef Justin
Rimmer,” Robertson says. “Justin prides himself on using great New Zealand
produce and matching these with techniques and flavours from all over the world. “Now
we bring this philosophy to Friday night dining experiences for all to enjoy.” Robertson
says “it is our intention to create an iconic dining experience during this limited
season that is a must on all foodies’ social calendars”. The degustation menu
is available with or without wines matched to each course.
 Find
out more at www.dineatthewharf.co.nz
Photo: Guests at The Pearl are treated to stunning views, looking back towards
the harbour bridge with expansive sea and city views
 Food
safety top of the menu for new joint venture
(28 Jul 10) New Zealand’s first food safety centre will soon be serving up a
smorgasbord of courses catering for the needs of the country’s food producers.
The Food Safety Centre, a joint venture between the University of Canterbury
and Lincoln University, has been established to respond to the needs of the food
industry to create courses to support and aid the development of New Zealand’s
food products. It was set up with funding support from the Tertiary Education
Commission.
Canterbury University academic Professor Ian Shaw, who is Director
of the new centre, said courses on the menu could cover a range of topics – from
bacterial and chemical contamination and the effect on consumers, to safety issues
relating to the development of new food products. “What we want to do is work
with the food industry to find out what they want and tailor what we do to meet
their needs,” said Professor Shaw. “We want industry to be involved in developing
the programmes it wants. We can train new staff, help make people more aware
of the issues involved in food production and keep the industry up-to-date with
the latest research.” Professor Shaw said the centre, which is based at Lincoln
University, would have two lecturers to deliver and develop the courses but would
also draw on the knowledge of food safety experts from other organisations. Lincoln
University academic Associate Professor Jim Morton, who is working
with Professor Shaw on the new initiative, said it was “a really exciting opportunity
for industry and the two universities to work together towards a common goal”.
In the long-term, Professor Shaw said the centre would develop a research programme
and planned to offer a masters degree in food safety.
 Move
grows Fonterra's European scope
(28 Jul 10) Fonterra is moving its European headquarters from Germany to Amsterdam
as part of a major push to expand New Zealand's dairying business in Europe beyond
the historic staples of commodity butter and cheese. The company intends growing
sales of value-added ingredients and food technology solutions to big corporate
food makers and the professional culinary sector – a strategy it said is working
successfully in the United States and Middle East markets. Europe accounted for
only 7 per cent of Fonterra's $16 billion annual revenues last year. Fonterra
Europe general manager Koert Liekelema said value-added ingredients
included milk powders for infant formula and hypoallergenic milk protein hydrolysates
for use in nutritional foods for the elderly, the sick and those who have an
allergy to ordinary milk. Fonterra's Europe technology application centre, which
takes technology and food solutions developed at the dairy giant's Palmerston
North research headquarters and helps overseas market customers apply them to
their own products, will also move from Hamburg to Amsterdam. Fonterra also plans
to become active in the Netherlands' "Food Valley" – like Silicon Valley but
with a dairy industry focus, near Amsterdam – he said.
More at BusinessDay.
 Salmon
on show
(28 Jul 10) It’s one of the easiest dishes to cook, it tastes delicious and it’s
farmed right here in New Zealand. If you get excited by not only Regal salmon,
but also other culinary delights, The Food Show in Auckland is the place to be
at the end of July.
Celebrity foodies Annabelle White and Lauraine Jacobs are
promising to serve up some simple and tasty ideas for our most healthy fish.
Auckland Food Show celebrations began in earnest on Wednesday July 21 with top
chefs, cooks and foodies sampling Regal Salmon canapés, specially created by
White Executive Chef Cristiano
De Martin.
This is Regal’s second visit to The Food Show after a highly successful show
in 2009. Visitors to the show - which last year attracted nearly 42,000 people
- can sample the Regal
Fresh Cuts range and purchase some to try at home. The Fresh Cuts range
of fresh salmon includes the skinless, boneless stir fry pieces, and salmon loins.
They’re ideal for preparing quick, nutritious meals the entire family can enjoy.
King salmon is one of the best natural sources of Omega-3 and is low in saturated
fats, which is why Regal Fresh Cuts receives the Heart Foundation tick. Lauraine
Jacobs and Annabelle White are giving free cooking demonstrations in the Electrolux
Cooking Theatre at the Food Show. Lauraine will teach audiences how to prepare
a three course meal in under 45 minutes. Her Luxurious Regal Salmon Tart entrée
encapsulates the idea that gourmet cooking doesn’t have to be difficult. A simple
Asian Regal salmon parcel takes pride of place on Annabelle’s menu. The Auckland
Food Show begins on Thursday 29 July and runs until Sunday 1 August.
 Bay
of Plenty baker a four-time winner
(28 Jul 10) Bay of Plenty baker Pat Lam has underlined his reputation
as a champion pie maker by taking out the Bakel
Supreme Pie Award for the fourth time in the competition's 14-year history.
His bacon-and-egg special was last night named the best of the record 4336 entries
this year.
Lam, of Gold Star Patrick's Pies in Rotorua, won the supreme
award in 2003 with a mince and cheese pie, and in 2004 and again last year with
a gourmet meat pie.
Chief judge Dennis Kirkpatrick described Lam's feat as "testimony
to an outstanding baker." "To take out this coveted award four times is quite
exceptional," he said. "A completely different configuration of judges from other
years and he does
it again." The fact that the number of the entries, which came from 386 bakeries,
was the highest ever added weight to the achievement. The entries were initially
judged according to 11 categories, and Lam also won silver in gourmet fruit and
bronze in gourmet meat. Other family members also got among the accolades. One
brother, Lam Ho, won two golds; his other brother, Mark Lam, got a bronze; while
sister-in-law Fiona Duong ended up with a gold and a bronze.
More at www.stuff.co.nz.
 Banned
chemical found in bok choy
(27 Jul 10) A study by the New Zealand Food Safety Authority (NZFSA) has found
concerning levels of chemical residues in the vegetable bok
choy. The study, by the Food Residue Surveillance Programme,
found a number of bok choy samples exceeded the maximum residue limits (MRL)
for agricultural chemicals, with 10 out of 23 examples containing the fungicide
chlorothalonil or the insecticide thiamethoxam over the allowable limit. Some
samples also contained traces of endosulfan which was banned last year because
of the risk it poses to human health. Traces of endosulfan were also found in
cucumbers and although the levels detected in both vegetables were compliant
with MRLs and deemed not a food safety concern. Investigators were following
up on the detections, NZFSA adviser Paul
Dansted said today. While the levels of chemicals found in bok choy
were not a safety risk they were
still a concern, he said. "Although our safety assessments show that an average-sized
adult weighing 70kg could eat 1.7 kilos a day of the bok choy with the highest
residue for the whole of their life with no effect, this level of non-compliance
is concerning," he said. Chemical standards had been breached because growers
had been confused over how to classify bok choy and many had mistakenly considered
bok choy as brassicas instead of leafy vegetables, which have a much lower MRL.
More at www.stuff.co.nz.
 Handy
candy!
(27 Jul 10) You’d be hard pushed to find a softer marshmallow than Kapiti Candies’ Raspberry
and vanilla pieces. Now they’re available at Nosh Foodmarkets right here in Auckland. Kapiti
Candies Pink & White Marshmallows are gourmet marshmallows hand made
by the Mackenzie family and their team on the Kapiti Coast. Fat- and gluten-free,
the marshmallows come in both raspberry and vanilla flavours, and have a light,
fluffy consistency. Hand-made on site, the marshmallows can only be described
as a labour of love, as they are cut, dried and packed manually on a weekly basis.
While the deliciously soft marshmallows are nice on their own, they can’t be
beaten in a mug of hot chocolate. A sweet treat for young and old alike.
Kapiti Candies Pink & White Marshmallows are available now at
all Nosh
Food Markets, with an RRP of $4.99 for a 180gm packet.
For further
information – www.noshfoodmarket.co.nz and www.kapiticandies.co.nz
 NZ
Salmon nets Aussie award
(26 Jul 10) New Zealand’s Regal Salmon has hooked another prestigious international
award.
Hot on the heels of its success at the iTQi awards in Belgium, Regal
Smoked Salmon Pastrami has landed the meat and smallgoods award at the
6th annual Food
Magazine Challenge Awards in Australia. The Awards recognise and reward
industry leaders in their drive for ‘best practice’ food and drink processing
in Australia and New Zealand. They also acknowledge those brands that most successfully
demonstrate product innovation and excellence.
NZ King Salmon chief executive Grant Rosewarne says the accolade
is testament to the brand’s ongoing efforts to meet consumer needs in innovative
ways. “Pastrami and salmon is not the sort of product you’d ordinarily expect
to come across in the supermarket chiller. We constantly strive to surprise and
exceed consumer expectations and globally, food professionals seem to agree that
Regal Smoked Salmon Pastrami does just that.” Mr Rosewarne says the award is
tribute to the company-wide efforts of NZ King Salmon staff both in New Zealand
and across the Tasman. “It’s fantastic that Regal Pastrami has been recognised
as the best in its category, and it shows that Australians are cottoning on to
Regal’s superior flavour and versatility,” Mr Rosewarne says.
The judges said: "New Zealand King Salmon demonstrated an innovative approach
to working with salmon, creating a unique product which offers consumers a new
variety in small goods products. “This, combined with the company’s strong focus
on sustainability, and the development of an award-winning export product, makes
it a worthy winner.” Regal Salmon Pastrami is produced in Nelson. It comprises
fresh premium King salmon which is cold smoked then crusted with a classic New
York-styled Pastrami crust of three cracked peppers. It’s then sliced into thin
smoked salmon pastrami slices. Regal Smoked Salmon Pastrami is versatile and
easy to use and is not only great tasting but also an excellent natural source
of omega-3 and essential amino acids.
Australia’s Food Magazine Challenge Awards are open to all companies that have
food or drink processing in Australia and New Zealand. There were six finalists
in the meat and smallgoods category with Regal’s Salmon Pastrami the only one
from New Zealand. At the prestigious iTQi Superior Taste Awards in Brussels in
May, the product was described by the international judges as “stylish, well
textured, beautifully coloured and very tasty” with “well integrated flavours
of pepper that enhance the preparation”.
 Nice & Natural:
exciting new options for the school lunchbox
(26 Jul 10) When the kids ask you for a lunchbox “treat”, it can be hard to know
what to choose. The same goes for your 3pm work pick-me-up - an apple should
be the way to go, but it can be so tempting just to raid the biscuit jar. Nice & Natural has
always provided great snack solutions, and the new Fruit
Turbos, Hoops and Charms are sure
to please everyone. Made with 65% fruit juice, and free from nuts, gluten, and
dairy products, they are an ideal lunchbox treat or work desk-drawer snack that
are a good choice for both you and your kids. Not only are they delicious, but
the three varieties also have a playful factor that will get the thumbs up from
kids. Fruit Turbos shapes include cars, trucks, jets and planes; Fruit Charms
shapes include butterflies, hearts, flowers and gemstone rings; and Fruit Hoops
are perfect for the age-old “stick them on your fingers” game.
The Nice & Natural Fruit Turbos, Hoops and Charms with their exciting shapes,
delicious fruit taste and playful packaging are something the kids will love
- and love you for buying!
Available from supermarkets nationwide for RRP $4.49.
 Discover
new worlds of taste at The Food Show Auckland
29 July – 1 August 2010, ASB Showgrounds, Auckland
(26 Jul 10) The Food Show Auckland is a voyage of discovery
for your taste buds, offering an incredible array of opportunities to encounter
new, exciting, delicious experiences. With more than 270 exhibitors, there are
almost too many highlights to mention – but
here is a taste of what’s in store for visitors:
Even seasoned Food Show veterans will be amazed by the quality and quantity of
fresh seafood on display, including scrumptious littleneck clams from Southern
Clams, prawn skewers and mussel chowder from Oceanz, superb salmon from Regal
Salmon, and a variety of shellfish from Omega Seafood.
This year’s show also features not one but four regional groups of exhibitors,
banding together to showcase an astonishing range of local artisan products from
Franklin,
Kumeu, Hawkes Bay, and Southland.
 And
if you’re into cheese, you’ve come to the right place – try and buy from top
producers, including Blue River Dairy, Barry's Bay Cheese, and Mercer Cheese.
Meanwhile, the Da Vinci Gourmet Trans-Tasman Barista Championship will pit the
four best baristas in New Zealand against the four best from Australia in an
all-out struggle for supremacy. Each team has 20 minutes to make 30 coffees ranging
from a short black to a caramel soy decaf latte. Whew! Check it out at the Pure
Via stand
on Saturday 31 July.
The Food Show Auckland, quite apart from being New Zealand’s largest, most visited,
and most awarded culinary extravaganza, is also a prime opportunity for our exhibitors
to introduce tens of thousands of visitors to their latest, most innovative edible
delights. Here’s a sneak peak at some of the new products that will be launched
at the show:
NZ Manuka Eggs
Amazing new cold-smoked raw eggs infused with a deliciously subtle, smoky, Manuka
flavour and imported to Auckland from the gold rush town of Lawrence, Central
Otago.
Waitaki Bacon & Ham
Premium quality bacon, ham, and pork products free from growth hormones and growth
promoters, including award-winning, gluten and preservative-free, 98% pork
sausages.
Gringo Killer
Robust, handmade New Zealand chilli sauces made from local organic produce, including
the newest sauce, ‘Bhutt Burn’, which is made from the world’s hottest chilli
pepper, the bhut jolokia. That’s right – the hottest in the world. Proceed with
caution.
 Native Infusions
A new range of delicious, antioxidant-rich, revitalising, tea-based drinks infused
with
New Zealand botanicals and subtly sweetened with pohutukawa honey.
Stella
Artois Légère
A new, premium, full-flavoured, low-carbohydrate beer with no added preservatives
and less than half the carbohydrates of other beers. In other words, a sophisticated,
less ‘bloaty’ beer.
Heilala Vanilla
Heilala Vanilla (pronounced “hey-la-la”) produces 100% pure vanilla products
including pods, extracts, pastes, sugar, and now Heilala Vanilla Syrup, perfect
for
cocktails, lattes, smoothies and pancakes.
Tasty Pots
Ready-made meals packed full of vegetables, whole grains, fresh herbs, and spices,
all wrapped up in tasty sauces. They’re low in fat, high in fibre, and contain
the
recommended daily dose of vegetables. One pot and you’re sorted for the day!
Loaf
New to Loaf’s artisan bread range is their gluten-free Spicy Carrot Cake and
their scrumptious Banana, Walnut and Poppy seed loaf. Sean Armstrong, one of
New
Zealand’s top chefs, oversees the entire Loaf range.
So much to see, taste, and enjoy – so little time! Book your tickets now for
The Food
Show Auckland and prepare your taste buds for the time of their lives.
For
more information visit www.foodshow.co.nz
 Seeing
red over food colours
(25 Jul 10) Food authorities are investigating whether they should ban artificial
food colours from breakfast cereals and confectionery items following a study
that suggests they may pose a cancer risk, as well as causing hyperactivity in
children and allergies. The new research, conducted by The Center for Science
in the Public Interest (CSPI) in the US, called Food
Dyes: A Rainbow of Risks, claims some synthetic chemicals do not improve
the nutrition of foods, but can bring about behavioural problems in children
and even be carcinogenic to all. Food Standards Australia New Zealand is looking
into the findings.
Spokeswoman Lydia Buchtman said if there was any clear evidence
of a link to cancer and other health issues, bans could be imposed. But she said
peer reviewed scientific research had previously deemed colours were at such
low levels in foods in New Zealand they were safe. Buchtman said there were no
specific food products listed in the new US report. Her authority has previously
investigated 16 colours found in Kiwi foods and deemed them to be at safe levels.
They included foods from breakfast cereals, pastry, savoury snack foods, icecream,
confectionery, cakes, muffins, to biscuits, toppings and savoury sauces. In drinks,
colours could be found in some pre-mixed alcoholic drinks, flavoured milks, cordials,
soft and fruit drinks. Buchtman said previous research claiming some foods caused
hyperactivity was "weak".
Food and Grocery Council chief executive Katherine Rich said
the US report was "sensationalist".
More at Herald
on Sunday.
 Krispkut
launches ‘Slow Cookers’ winter veges
(23 Jul 10) Krispkut, the first brand to provide pre-pack salads to New Zealand
supermarkets, have launched its innovative ‘Slow Cookers’ as a special, winter-only
range. The pre-cut and packaged top-quality vegetable and spice mix speeds up
the time you spend in the kitchen to deliver nutritious and delicious hot cooked
meals the minute you walk in the door. “Slow cooking has had a revival in recent
years, and for good reason,” says Ashley
Berrysmith, director of NZ Fresh Cuts (owner of Krispkut). “Slow food
tastes better, the preparation is quick and easy and the results add up to a
great meal solution for busy, hungry families.”
Krispkut’s Slow Cooker range comes in two flavours: European Style Vegetable
Mix with Pearl Barley & Seasoning and Indian Style Vegetable
Mix with Lentils & Seasoning (pictured) for those who want a tasty,
vegetarian option or as a complimentary side for meat lovers. “Slow Cookers use
the freshest vegetables pre-packaged and peeled with fresh herbs and spices included
in the packet. They are all natural with no preservatives
or additives – just perfect to come home to after a blustery winter’s day,” explains
Berrysmith. Before you leave the house, simply add a few ingredients such as
stock, meat
(if desired), chopped tomatoes, beans* as well as Krispkut’s delicious, ‘Slow
Cooker’ vegetables and spices into the crock-pot then leave it to do its magic
(no peeking: lifting the lid on a slow cooked meal increases cooking time). Stirring
is not necessary. Serve with crusty bread and a side salad.
Recipes and chef tips for the ultimate slow cooking experience are included with
each pack, available nationwide in Foodtown, Countdown and Woolworths stores
for just RRP$6.99. But be quick, the range is only available until the end of
October.
Krispkut Slow Cookers: giving you a reason to celebrate the coming of winter!
www.krispkut.co.nz
 Hubbards
goes solar
(23 Jul 10) A new thin film solar panel array unveiled today at the Mangere factory
of breakfast cereal maker Hubbards Foods will produce enough
power to light up an entire warehouse, but it doesn't come cheap. Auckland infrastructure
company Vector, which installed the system, estimated the electricity cost at
50c/kWh. That's more than four times the average price of electricity for industrial
users of about 12c/kWh according to figures from the Ministry of Economic Development.
Hubbards' business founder and chairman, Dick Hubbard said the
solar array - the largest of its kind in New Zealand - was not a short term commitment.
''In 20 years time, these panels will be functioning at similar levels they are
today.''
Vector CEO Simon Mackenzie said the installation was an opportunity
for Vector to understand the effect of distributed solar panel systems on its
electricity network. Combined, the 160 solar panel installation covering 227.5
sq m will generate 29,000 kW/h of electricity a year and will be used to power
the lighting for Hubbards' finished goods warehouse. This is equivalent to the
electricity consumed by 3.5 homes over the course of a year. The a key feature
of the panels is their ability to function on a cloudy day.
More at BusinessDay.
 Food
Bill first reading: “They’re Drinking Our Beer…um…Not Here”
(22 Jul 10) The Food and Grocery Council (FGC) welcomes the First Reading of
the Food Bill in Parliament today, and congratulates the Minister, Hon Kate Wilkinson,
and officials for the years of detailed work to get the Bill this far, says Chief
Executive, Katherine
Rich. “We are supportive of the Bill and its intentions, but wish to
flag one area of concern, which could be a real “curve ball” for food and grocery
companies that export.” Mrs Rich says that the Bill specifies that all food produced
in New Zealand must comply with all New Zealand regulations, even if the products
have been produced solely for export, and irrespective of the regulations in
the receiving export market. “While FGC understands the importance of New Zealand
protecting its excellent reputation as a safe and high quality food source, there
needs to be better recognition that in some circumstances complying with all
New Zealand laws will mean our members’ products will not comply with the rules
of current export markets.” “We have members currently with multi-million dollar
markets earning significant export revenue for New Zealand. In certain circumstances
they would have their goods rejected by some export markets and authorities for
non-compliance if their goods are forced to comply with all of New Zealand’s
rules.” Mrs Rich says that beer is an excellent example. Beer produced exactly
to the requirements of New Zealand labelling laws would not comply with the laws
of the United Kingdom because of different labelling requirements and different
country approaches to issues such as what constitutes a “standard drink”. “It’s
our members’ preference that the status quo prevail, and they continue to be
allowed to produce food and beverage products that meet the requirements of their
export markets.” “We know it’s not the Government’s intention, but the current
provisions in the Bill could potentially create a slow and cumbersome system
requiring export companies to seek exemptions through the Minister or Governor
General through Orders in Council each time a new market has a different approach
to New Zealand.” “New Zealand has an excellent approach to food safety, but we
need to appreciate that not all countries dance to New Zealand’s tune. Our members
want a practical regulatory system that continues to allow them to tailor their
products to the requirements of their markets without introducing unnecessary
bureaucracy.” “Like NZFSA, our members take the issue of product safety and quality
very seriously. We are confident that there is a practical solution that meets
the needs of regulators and companies. “We have been pleased with the response
thus far from NZFSA, and will raise this issue again during the Select Committee
process.” Mrs Rich said.
 ZESPRI
releases final numbers for new variety uptake
(22 Jul 10) ZESPRI has revealed that 600ha of its new kiwifruit varieties, Gold3, Gold9 and Green14,
will be grafted or planted
this year.
Grower interest in the two gold varieties in particular was overwhelming and
growers who bid for the undersubscribed Green14 variety were contacted by ZESPRI
over the past couple of weeks to see if they were interested in additional hectares.
In total, ZESPRI received 817 applications for 1800ha of new variety licences.
With the additional 50ha of Gold9 released by ZESPRI, 200ha of Gold3, 250ha of
Gold9 and 150ha of Green14 will be grafted or planted this year. The next potential
licence application opportunity will be in 2011.
Of ZESPRI’s 2700 New Zealand growers, 556 have received licences to grow ZESPRI’s
new kiwifruit varieties and 773 are growing ZESPRI® GOLD Kiwifruit – leading
the world in embracing and adopting innovative new kiwifruit varieties. ZESPRI
Chief Executive, Lain Jager, said the industry’s input into new variety commercialisation
and licence allocation decisions had been valuable. “The strong collaboration
and communication across the New Zealand kiwifruit industry is one of the reasons
we, as an industry, are so successful. Grower debate and discussion is a crucial
part of ensuring we are getting it right,” he said.
ZESPRI’s kiwifruit breeding programme with Plant & Food Research is the world’s
largest and most advanced, and will deliver substantial new variety opportunities
for growers in the future.
 Second
wine industry scholarship awarded
(22 Jul 10) After an initial pledge of $80,000 over five years in 2005, the Liquorland
International Wine Competition has repeated its offer, awarding a further
$80,000 through to 2014. Recipients of the first scholarships were the Auckland
Wine Science Programme and the Marlborough Wine Research Centre while this year
sees The
New Zealand Institute for Plant & Food Research and Wine Marlborough receive
funding.
Delighted with the outcome, Marcus Pickens of Wine Marlborough
said, “We are thrilled to be able to launch our exchange programme in association
with the NZ-UK Link Foundation and John Avery MW.” He explains, “This is an opportunity
to build and promote strong commercial relationships with one of our most important
markets.” New Zealand Institute for Plant & Food Research scientist Dr
Sara Jaeger applied for the funding to conduct an in-depth analysis
of how wine fits into the lives of adult New Zealand consumers. Her research
will include examining eating and drinking practices and how they influence each
other, in order to gain insight on the behaviours and practices of consumers.
Commenting on the scholarship, Liquorland International Wine Competition Director, Belinda
Jackson said, “Through the sale of bottles of wine not required during
the competition’s judging process we are able to raise significant funds which
are then given back to the industry.” Liquorland Merchandise Manager Andrew
Bartley adds, “Liquorland is delighted to assist the industry through
the offer of scholarships, it further demonstrates our commitment to the successful
future of New Zealand wine.”
 Recall:
Gregg’s Rich Steak Sauce
(22 Jul 10) Cerebos Gregg’s has issued a recall of a batch of it's Gregg’s
Rich
Steak Sauce 575g carton product due to the possibility that it may contain
small metal fragments.
Gregg’s Rich Steak Sauce; Package Description & Size: 575g block pack/carton;
Identification: Best Before: 25 June 2011. Distribution: Supermarkets and small
retail stores throughout the North Island, New Zealand only. Reason for Recall:
Small metal fragments may potentially be present in a small number of packs Cerebos
Gregg’s Limited is conducting a voluntary consumer level recall of Gregg’s Rich
Steak Sauce 575g block pack as a precautionary measure. This recall has been
initiated due to the possibility that small metal fragments may potentially be
present in a small number of packs. All Gregg’s Rich Steak Sauce 575g block packs
with the best before date of 25/06/11 should not be consumed. This recall applies
only to the above product with the identified best before date, which has been
distributed through supermarkets and small retail stores throughout the North
Island. No other Cerebos Gregg’s Limited products are affected by this recall.
Customers are encouraged to check in their homes to ensure they do not have any
of the affected product. If found, do not consume, retain the product packaging
and contact our customer service centre during business hours on 0800 467 226
or email csc@cerebosgreggs.co.nz to arrange reimbursement. For further information
please call our toll free customer service number 0800 467 226.
Cerebos Gregg’s Limited
291 East Tamaki Road, East Tamaki, Manukau 2013.
 Key
rules out GST-free food
(21 Jul 10) A bid to remove GST on healthy foods to lower costs has been slammed
by the Government. Prime Minister John Key said the Government will not support
Maori MP Rahui Katene's bill, which defines healthy food as fruit and vegetables,
breads and cereals, milk and milk products - excluding ice cream, cream products,
condensed and flavoured milk - and lean meat, poultry, seafood, eggs, nuts, seeds
and legumes. The Government would not support the removal of GST on particular
items, he said. "In our view, what makes the system work well is the simplicity
and its low administration costs. Once you start exempting one part, meat and
vegetables, then why wouldn't
(you to) other parts of the food equation." "We've compensated for GST through
personal tax cuts, so we are not going to
move on and take GST off food." The bill says food prices have risen more than
20 percent in the last three years
while real incomes have risen only very slightly. "While all consumers will benefit
from the removal of goods and services tax from healthy food, those on lower
incomes spend a greater proportion of their income on food and will receive a
significant benefit as a result." Revenue Minister Peter Dunne said the bill
would introduce 'healthy food' definitions
that would be difficult to categorise. "For example, what does lean meat mean,
as opposed to non-lean meat," Mr Dunne said. The bill is likely to go on Parliament's
agenda for a first reading debate in two weeks.
More at www.stuff.co.nz.
 Woolworths
boosts supermarket sales in NZ
(21 Jul 10) Australian retailing giant Woolworths is reporting higher supermarket
store sales but lower consumer electronic store sales in New Zealand. Woolworths,
operator of 152 Countdown, Woolworths and Foodtown supermarkets,
said its supermarket sales here rose 5.2 percent in the fourth quarter from a
year ago. The rise is 4 percent on a comparable store basis. Sales in its New
Zealand supermarkets in the 52 weeks to June 27 totalled $NZ5.2 billion, up 4.6
percent on last year. On a comparable basis the annual rise is 4 percent. The
company attributed the sales increase to its transition to a single Countdown
brand in New Zealand. "It reflects the hard work of the New Zealand team to continually
improve our customer offer through new formats, improved ranging, private label
growth and improved in-stock position," the Australian company said. Fourth quarter
sales in New Zealand decreased 7.6 percent on a year ago. In New Zealand, it
is one of two large operators that dominate the supermarket sector, the other
being the locally owned Foodstuffs.
More at www.stuff.co.nz.
 Top
overseas speakers headline food safety conference
(21 Jul 10)
The world’s big guns of food safety will be in Auckland for two days in September
for the New
Zealand Food Safety Authority’s 2010 conference. Highlights of the conference
include top US food safety lawyer Bill Marler who has taken
many successful class action lawsuits against food businesses. He has represented
victims of nearly every large foodborne illness outbreak in the United States,
securing over half a billion dollars for his clients.
From the UK, Alyson Smith will tell the fascinating tale of
Michelin-starred celebrity chef Heston Blumenthal’s ‘Fat Duck’ restaurant and
how more than 500 diners were struck down with norovirus, making headlines around
the world. Dr Bob Brackett is at the top of food safety in the
United States and will be looking at how everyone from the farm to fork has a
food safety role to play making. Until recently with the US Grocery Manufacturers
Association, he is now Vice President and Director at the National Center for
Food Safety and Technology, a major US research consortium. Food packaging consultant,
expert witness, author and University of Queensland professor Gordon
Robertson delves in food packaging and its impact on food safety hazards.
While packaging removes some hazards and makes food safer can it introduce other,
new problems? Issues examined include printing inks, heavy metals, plasticisers
and the use of recycled materials. The many top local speakers at the conference
will cover challenges to reputation, the importance of food safety to our food
exports, food forensics, what statistics about foodborne illness really tell
us, what works and what doesn’t when teaching young Kiwis to cook, kitchen horrors
through the eyes one of the country’s top chefs, what motivates New Zealanders
to think about food safety at home, how new technology has given us outcome-based
food practices that outstrip the bounds of old prescriptive food rules, what
the future holds for nanotechnology, and what’s ahead for food safety and science-based
food innovation. NZFSA’s 2010 Food Safety Conference is at the
Crowne Plaza in Auckland on 13
and 14 September and costs just $650 plus GST for both days. The programme
is online at www.nzfsa.govt.nz
 Helen
Jackson launches Foodlovers TV
(21 Jul 10) Foodlovers.co.nz, a leading recipe and cooking tips website in New
Zealand, introduces Foodlovers
TV, a web format cooking show showcasing recipes and cooking tips from
host Helen Jackson and local experts Chef Mark Gregory and Lance
the Butcher. The videos are less than 10 minutes in duration with Helen
focusing on how to cook single dish recipes including Asian Beef Salad, Perfect
Roast Potatoes, Sticky Oxtail Casserole and Raspberry and Nougat Semifreddo to
name a few. Being a mum of a young family, Helen prides herself on helping New
Zealanders
to deliver quick, easy and flavoursome meals. “Many people prefer to watch someone
cook something before attempting to cook it themselves. Being able to see something
happen makes it that much easier to
do than to do it all by yourself.”Foodlovers TV can be accessed directly from Foodlovers.co.nz and
on a variety of video sharing websites like YouTube. With the advent of cooking
shows like MasterChef in New Zealand, New Zealand cooks have an insatiable
appetite for food related media.
Helen Jackson, owner of Foodlovers says, “Many people prefer to watch someone
cook something before attempting to cook it themselves. Being able to see something
happen makes it that much easier to do than to do it all by yourself.” “The plan
is to grow Foodlovers TV to a great resource of cooking videos and include learning
new techniques, cooking with kids and demonstrations of some of our all time
favourite recipes. ” In 2010, Foodlovers TV is being expanded with new videos
published regularly. Brand advertisers are welcome to suggest new video ideas
and have the opportunity to be involved with sponsorship of videos. Helen Jackson
has spent over 15 years immersed in food and is the food editor of New Zealand
Womans Weekly, runs her award winning website foodlovers.co.nz, has regular spots
on Good Morning TV One as well as co-hosting the RadioLIVE Kitchen
and Garden
Show.
www.foodlovers.co.nz/foodlovers-tv
 Charlie's
in the black
(21 Jul 10) Juice maker Charlie's Group, formed by Stefan's Orange Juice founder
Stefan Lepionka and entertainer Marc Ellis, says strong growth in Australia turned
it profitable this year. Charlie's Group is expecting earnings before interest,
tax, depreciation and amortisation (ebitda) of $3.2 million to $3.4 million for
the year to the end of June. That compared to a loss of $925,000 the previous
year. Unaudited gross sales were up 1.7 per cent from last year to $34.3m, with
double digit growth in Australia and the 14 countries the group exported to,
Charlie's chairman Ted
van Arkel said yesterday. New Zealand was slightly down on last year
on a cases sold basis. Full year net profit was expected to be between $2.2m
and $2.4m, with the result including a one-off gain of $1.2m relating to the
sale of the company's Henderson site.
More at NZ
Herald.
 A2
votes for deal to buy out Australian partner
(21 Jul 10) A special meeting in Auckland of A2 Corporation Ltd shareholders
has approved a deal to buy up the remaining 50 percent stake in Australia's A2
Dairy Products Pty Ltd that it does not already own. In return, its partner in
the company, ASX-listed Freedom Nutritional Products Ltd, will get a 25 percent
stake in A2 Corp when the deal is completed -- probably on Thursday. Freedom
will have an option of later increasing its stake to 27 percent. A2 Corp has
said full ownership will give it exclusive rights for the production and sale
of A2 milk products in Australia and Japan, and chief executive Scott
Pannell said the acquisition left the company in a stronger financial
cash-flow position, paving the way for overseas expansion. In Australia, up to
15 suppliers across northern Victoria, New South Wales and southern Queensland
supply 20 million litres for white milk sales and extra milk for yoghurt. The
company has a licensing agreement with yoghurt brand Jalna. The company has just
run a 10-week advertising campaign in Melbourne from which it hopes to grow sales
by 30 percent. More at National
Business Review.
 New
Olive & Fig Confiture at Nosh Food Market
(20 Jul 10) Elaia Gourmet Olives’ Olive & Fig Confiture is a
classic mix of two well-loved Mediterranean fruits, hand-made on an olive grove
in the Wairarapa valley.
New Zealander Helen Melser’s travels through the Mediterranean
inspired her to trial the two tastes in combination after noticing that the fruits
were often growing side by side. She found that the rich, natural sweetness of
dried figs perfectly complements the pungency of the olives. Gently simmered
together with traditional spices, the resulting rich and aromatic mix is the
ideal addition to panini’s, with cheeses such as cheddar and mozzarella, or thinned
with cream for a delicious cake, crepe, or ice cream topping.
Olive & Fig also works beautifully as an accompaniment to roast beef and pork,
and smoked chicken and duck.
Chef James Paterson from Nosh Food Market suggests serving Olive & Fig
on a wholegrain or sourdough toast for a special Sunday breakfast. The best local
and imported ingredients are sourced by Melser to create this rich, heavenly
taste of the Mediterranean. Olive & Fig is available now at all Nosh Food Markets
for RRP$14.99 for a 330gm jar.
Elaia
Gourmet Olives’ Olive & Fig Confiture is available now at all Nosh
Food Markets for RRP$14.99 for a 330gm jar.
For further
information and store locations – www.noshfoodmarket.co.nz and www.gourmetolives.co.nz
 Vitamin
C blocks tumour growth: study
(20 Jul 10) New Zealand researchers have established that vitamin C can help
to block the growth of cancer cells - an important experimental finding they
expect could be quickly adopted into cancer treatment. A team from Otago University
at Christchurch, in a paper published in leading
international journal Cancer Research, say their study of tumorous and
normal tissue samples from women with cancer of the uterine lining provides the
first direct evidence of a link between vitamin C and a protein called HIF-1.
HIF (hypoxia inducible factor)-1 is considered a key protein in tumour survival.
High activity of it promotes tumour growth and resistance to chemotherapy and
radiotherapy and is linked with a poor prognosis for patients. The Christchurch
study, led by Associate Professor Margreet Vissers, of the university's
Free Radical Research Group, found that high-grade tumours had around 40 per
cent less vitamin C than matched, adjacent, normal tissue. The researchers say
their study suggests that restoring the vitamin C levels in tumours would limit
factors that promote tumour growth, and recommend animal trials to test the hypothesis.
Professor Vissers said the study suggested it would be beneficial for people
with cancer cells to have more vitamin C. However she warned, "Just supplementing
people may not actually have the effect that you want because you haven't done
it in
the
right
way". She said vitamin C levels in the body could be raised only to a certain
level by oral supplementation. Intravenous injections could achieve a higher
level. "That's the question: what's the best way to deliver vitamin C to the
tumour." More at NZ
Herald.
 Meet
our best young butchers
(19 Jul 10) The top five young butchers and five butcher apprentices from around
the country have been found in the hunt for New Zealand’s best young butcher
for 2010. After competing in regional finals around the country, the finalists
will compete at the Grand Final in Auckland on 24 August. With a past winner
and a past runner up in the mix, the competition will be fierce for the prestigious
title of Alto Young Butcher of the Year.
The inaugural RMITO Butcher Apprentice of the Year category
is also proving a tight competition, with the regional winners fighting off more
than 30 entrants across the nation.
The finalists are:
Alto Young Butcher of the Year: Alesha Ross, New World Victoria
Park, Auckland (past runner up); Calum Sutherland, New World Westend, Rotorua
(past winner);
Kym Whale, Preston’s Master Butchers, Wellington; James Brears, Fendalton New
World, Christchurch;
Robert Holdaway, New World Centre City, Dunedin.
RMITO Butcher Apprentice of the Year:Alana Empson, New World
Waiuku, Auckland; Damien Hanley, New World Hillcrest, Hamilton; Shea Demanser,
Bay Cuisine, Napier; Steven Watts, Ellesmere Butchery, Leeston;
Rueben O’Connell, New World Alexandra, Alexandra.
The event, organised by Retail Meat New Zealand (RMNZ), is sponsored by Alto,
Retail Meat Industry Training Organisation (RMITO), Beef + Lamb New Zealand,
Cabernet Foods, Hellers, New Zealand Pork, Tegel, Wilson Hellaby, Dunninghams
and Kerry Ingredients.
 Chinese
dairy giant to invest $82m in Synlait
(19 Jul 10) Bright Dairy & Food, China's third-biggest dairy company by volume,
has agreed to buy a majority stake in Canterbury milk processor Synlait Milk
for $82 million. Synlait, which abandoned a planned $150 million
share sale last year due to a tepid response, will be a joint owner of its processing
company with Bright Dairy, though it will keep and operate its farms through
a separate company. Work on a new milk powder processing plant is underway, and
is expected to double the company's capacity by the 2011/12 season. The Synlait
deal is Bright Dairy's first investment in processing facilities outside China. "This
accelerates our value-added strategy and is aligned with Bright Dairy's strategy
of introducing a range of premium infant formula and milk powder products through
its leading brands and retail distribution channels in the burgeoning eastern
seaboard domestic markets of China," said John
Penno, Synlait Milk chief executive in a statement. "Synlait Milk will
help Bright Dairy establish a market leading position in the infant formula and
milk powder category with a planned co-branded range." The Bright Dairy deal
is the second Chinese bid to capitalise on New Zealand's dairy production, with
Hong Kong-listed Natural Dairy looking to inject $1.5 billion in a buy-up of
land and facilities, including the 16 Crafar family farms. Bright Dairy is listed
on the Shanghai Stock Exchange with a market capitalisation of $1.7 billion,
and is a subsidiary of Bright Food Group, the biggest food company in Shanghai.
Earlier this month Bright Food unsuccessfully tried to buy CSR's Australian sugar
unit. Synlait, which aims to expand its milk powder capacity, is seeking funds
to build a second drier at its main site. It currently processes 70 million litres
of milk a year, according to its website. Present shareholders include Japan's
Mitsui, which acquired a 14 per cent stake in 2007 for $13.5 million, implying
a capitalisation of $96 million. Mitsui also made a further $16.5 million loan
available to Synlait at that time. More
at NZ
Herald.
 Nobilo
toasts wine success in China
(17 Jul 10) Winemaker Nick Nobilo has scored a big order from
a new multi-storey restaurant development in China. Nobilo left school in 1960,
at 17, to join the family wine business - a business which became one of the
best known brands in New Zealand. Nobilo Wines Group was floated in 1998 before
being bought by Australian producer BRL Hardy in 2000 - the same year Nobilo
set up Vinoptima Estate. "I said, 'Right I've got this unfinished
business to do and I'm going to create the best gewurzt in the world'," Nobilo
said. Vinoptima only
makes gewurztraminer from 10ha of vines near Gisborne. It is aged in the bottle
for a minimum of three years. Nobilo, 67, said he loved the physiology of the
gewurztraminer vine, the flavour of the grape and the aromatic characteristics
of the wine. Vinoptima's agent in China connected the winemaker with a 70 million
yuan ($14 million) seafood restaurant development due to open in Hainan island
in December. "It'll be several storeys high," Nobilo said. "It's huge, it'll
accommodate thousands of people." The restaurant had ordered 15,000 bottles of
wine from Vinoptima worth about $500,000, with delivery by the end of September.
The wine would be a flagship for the restaurant and sell on the menu for in excess
of $200.
The taste of the gewurztraminer variety appealed to the Asian market. "Gewurzt
is an ideal variety to match those spicy dishes so it really, really goes down
well." More at NZ
Herald.
 Court
hearing a waste of grower money: Zespri
(16 Jul 10) ZESPRI says that the legal case it will be defending on behalf of
its growers next week is a wasteful use of grower money. The case is part of
a campaign by Turners & Growers (T&G), a 1 percent player in the New Zealand
kiwifruit industry and majority owned by corporate raider Guinness Peat Group
(GPG), to break up the kiwifruit industry, New Zealand’s fastest-growing major
primary producer.
ZESPRI’s Director Corporate and Grower Services, Carol Ward,
said ZESPRI had made efforts to ensure the litigation, which was filed a year
ago and concerns points of law dating back to government decisions more than
a decade ago, did not distract from its focus on customers and grower returns.
She said that, since the launch of the litigation, average grower returns had
increased by 7 percent, returns for ZESPRI® GOLD Kiwifruit had increased by 23
percent, the company and government had partnered to commit funding to ZESPRI’s
world-leading kiwifruit breeding programme with Plant & Food Research, and that
three new varieties of kiwifruit had been commercialised. “In addition, a survey
by Colmar Brunton said that more than 90 percent of growers support ZESPRI and
the industry’s marketing arrangements, and there has been equally strong support
for the growers’ view from across parliament, including from Prime Minister John
Key, Agriculture Minister David Carter, Trade Minister Tim Groser and Opposition
Leader Phil Goff,” she said. Ms Ward said that, instead of concentrating on wasteful
and pointless litigation, it would be better for T&G/GPG to work constructively
with ZESPRI to advance in its commercial aspirations. She said that the New Zealand
Kiwifruit Export Regulations provide for anyone to export kiwifruit from New
Zealand, under collaborative marketing procedures, as long as they can show their
proposal is in the best interests of New Zealand kiwifruit growers. “Collaborative
marketing programmes allow companies to export kiwifruit from New Zealand – all
in a way which benefits them and the wider industry. More than 16 companies,
including T&G, are already exporting from New Zealand under collaborative marketing
programmes and we expect these programmes will continue to grow in the years
ahead. “If it has serious commercial propositions that might benefit the industry,
we would welcome such a programme by T&G,” Ms Ward said.
 Brewing
coffee for London, and then the world
(15 Jul 10) London is calling for premium coffee brand Allpress.
In two months the Auckland company will open a flagship roastery and espresso
bar in the East London district of Shoreditch. Sited in Redchurch St among design
studios, art galleries and advertising agencies, the premises will operate as
a "working billboard" for the brand, says founder Mike
Allpress. Ten years ago, walking the streets of Shoreditch would have
put you in danger of being mugged. Now it is the heart of East London's renaissance.
The London expansion, part-funded by the University of Auckland Business School
Entrepreneurs' Challenge, aims to tap into a market wanting better-quality coffee. "They
drink a lot of coffee and for years it hasn't been exceptional but .. there is
a shift to the consumer wanting something better," said Allpress. "So there lies
the opportunity." After 25 years Allpress is heading for a period of significant
expansion. The Australian arm, which has been in operation for more than 10 years,
is adding a second roastery in Melbourne to support the Sydney business. Another
New Zealand roastery, in Dunedin, is in the pipeline. In 18 months Allpress anticipates
the company will be fielding inquiries from Europe and Ireland. It is also looking
at proposals from customers to expand into Japan and Korea, a move which may
see it move from the business model of fully owned subsidiaries into a joint
venture.
More at NZ
Herald.
 Strong
interest in ZESPRI’s new varieties
(14 Jul 10) Following ZESPRI’s release of detailed information
on three newly-commercialised varieties last month, growers have
responded with an extremely strong indication of interest for 2010
licences. The closing date for bids was Wednesday 30 June and the
Evaluation Panel (which includes four ZESPRI representatives, one
independent Director from the ZESPRI Board, one independent legal
advisor appointed by the Industry Advisory Council, and one representative
from legal firm Cooney Lees Morgan) has completed its assessment
of the applications which were collated and validated by Cooney
Lees Morgan.
The two gold varieties (Gold3 and Gold9) were
both oversubscribed and the new sweet green (Green14) is currently
undersubscribed. All valid bids at the maximum price for new varieties will receive
licences this year, following the Evaluation Panel’s decision to pro-rate the
oversubscribed Gold3 and Gold9 varieties, and issue an additional 50ha of Gold9
licences.
ZESPRI Chief Executive Lain Jager said that market demand for
Gold9 supports the increase. “Our market demand forecast supports the release
of 200ha of each variety, and in some cases it was stronger,” said Mr Jager. “The
Evaluation Panel advised ZESPRI of the oversubscription for Gold9, and we decided
to increase available hectares to 250ha. We believe this is manageable from a
market perspective, and enables all interested growers to participate in this
year’s commercial release.” Mr Jager said that ZESPRI expects there will be substantial
opportunities for growers to participate in new variety opportunities with ZESPRI
in the next few years. “This initial commercial release of three new cultivars
is conservative and reflects the need to manage risk effectively as the industry
learns more about the varieties over successive seasons. ZESPRI will progressively
release licences over the coming years to match demand as the varieties perform
in the market, through the supply chain and on the orchard.”
Overview of Allocations
Gold3 (200ha available) – 244 bids were received for 509 hectares. Each valid
bidder who bid at the maximum price for 100 percent of their KPIN and it was
below 0.5ha will receive their requested hectares. For all valid bidders who
bid at the maximum price for 0.5ha or more, these bids have been pro-rated down
to 0.5ha or slightly more, depending on the total hectares bid for.
Gold9
(250ha available) – 481 bids were received for 970 hectares. ZESPRI has increased
the available hectares from 200 to 250. Each valid bidder who bid at the maximum
price for 100 percent of their KPIN and it was below 0.5ha will receive their
requested hectares. For all valid bidders who bid at the maximum price for 0.5ha
or more, these bids have been pro-rated down to 0.5ha. No bidder will receive
more than 0.5ha of Gold9.
Green14 (200ha available) – 72 bids were received for 104 hectares. Each valid
bidder will receive the full area they bid for – and all Green14 bidders who
requested ZESPRI to contact them if the variety was undersubscribed are being
contacted to see if they are interested in additional hectares.
Growers are receiving their legal documentation this week and once bidders have
signed and paid, they can collect their budwood and start planting or grafting.
(Photo: A Te Puke orchard in preparation for grafting ZESPRI’s new
kiwifruit
varieties)
 Bring
a distinctive NZ flavour to the table with Foodies Kiwi Seasonings
(13 Jul 10) Following the success of Paul Holmes Extra Virgin Olive Oil, NZ Premium
Foods brings you the newly developed “Foodies” range of New
Zealand seasonings. Naturally infused with herbs such as horopito, kawakawa,
and karengo, the seasonings are perfect for enhancing the taste and aroma of
your dishes. The versatility and ease of Kiwi Seasonings makes them an essential
pantry item – simply add to soups, stews and casseroles, or sprinkle over fish,
meat, chicken and vegetables for a lovely crisp coating. Nosh chef James Patterson
recommends adding the seasonings to rice or pasta for a subtle natural flavouring.
The seasonings contain no additives, preservatives, MSG or artificial flavours,
and have no traces of soy, eggs, peanuts, dairy or gluten, making them suitable
for allergy sufferers and the health conscious.
Flavours include: · Wild Pepper and Seaweed (Horopito and Karengo) – the peppery
notes of horopito and the addition of chilli and karengo give this seasoning
a real
zing · Wild Basil and Seaweed (Kawakawa and Seaweed) – this blend of kawakawa,
aonori sea lettuce, wakame and karengo gives an authentic, natural taste that
is uniquely New Zealand · Lime and Wild Basil, (Lime and Kawakawa) – a distinctive
lime zest
with the natural infused wild basil characteristics of kawakawa
Foodies
Kiwi Seasonings are currently exclusively available at all Nosh
Food Market for RRP $5.99 for a 75gm pouch.
For further
information and store locations – www.noshfoodmarket.co.nz and www.nzpremiumfoods.com
 Gap
between reality and perception when it comes to food prices
(13 Jul 10) Today’s release of the Food Price Index (FPI) is a timely reminder
of the gap between reality and perception when it comes to food prices with Statistics
New Zealand headlining their statement “Food prices record largest annual fall
since 1957”, says Food and Grocery Council Chief Executive, Katherine
Rich. “The FPI shows that food prices fell 2 per cent for the year to
June 2010. Fruit and vegetables, meat, poultry, and fish, and grocery food are
all cheaper than they were this time last year. This news comes days after consistent
media suggesting that food prices are out of control.” “As Statistics New Zealand
notes food prices have been falling since July last year. Some will point to
the monthly increase in fruit and vegetable prices (up 15.9 per cent from May),
but as Statistics New Zealand states this is due mainly to seasonal factors – winter
growing conditions.” "We also suspect that the fall in groceries has a lot to
do with the intense competition between the two supermarket chains and the competitive
discounting that has been occurring on many grocery items". Mrs Rich says that
while there will be month to month fluctuations in food prices it is the longer-term
trend, which is important to keep a close eye on. This longer-term trend very
clearly shows that food prices have been on the decline for the last year. “While
there has been an increase in some dairy products, this simply reflects improving
international commodity prices. The prices we pay here for all our food products
will always be influenced by the value of commodities internationally, as our
local producers seek the best price for their products.” Mrs Rich says that the
latest FPI data highlights that New Zealanders spend 14 per cent of the total
grocery bill on fruit and vegetables, and approximately 16 per on meat, poultry,
and fish while at the same time spending close to 21 per cent (20.88 per cent)
on restaurant meals and ready-to-eat food. “Research by Statistics New Zealand
also shows that there has in fact been no change in the proportion that a family
spends on their weekly food shopping for over 30 years. The idea that food prices
have been spiralling out of control is just not borne out by the evidence.” Mrs
Rich said.
Panel
to discuss scrapping GST on healthy foods
(13 Jul 10) A panel of experts will take part in an online seminar this morning
to assess whether New Zealand should scrap GST on healthy foods. This follows
a Green Party survey that suggests produce prices are being marked up several
hundred percent by the country's supermarkets, and the SHOP
study, released in March and looking at the food purchasing habits of over
1,000 New Zealanders, found that dropping GST from healthy foods would encourage
people to buy more
of them. The seminar, run by the Science
Media Centre, comes ahead of the first reading of a Maori Party bill calling
for GST-free healthy foods. It will hear from a range of nutritional experts
on the potential implications for the country's public health if such a bill
were to go through. The bill's architect, Maori Party MP Rahui Katene said she
hoped the experts'
views would help with the bill's first vote next week. "We're keeping our fingers
crossed it gets through the first reading. There is a lot of support for it,
not just from consumers, but from advocate groups." Countries including Australia
and Britain already have no GST equivalent on certain healthy foods. The Maori
Party defines healthy foods as including fruit and vegetables, breads and cereals,
milk products but not cream, lean meats and legumes. More
at NZ
Herald.
 Relief
at the checkout
(13 Jul 10) Shoppers are getting some relief at the supermarket checkout, with
food prices down 2 per cent in the past year, after rising almost 17 per cent
in the two years before that. Food prices fell 2.0 per cent for the year to June
2010 despite rising 1.3 per cent in the June month, Statistics New Zealand says.
This is the largest annual fall in food prices since 1957. "Food prices rose
nearly 17 per cent in the two years to July 2009, but recently have fallen after
peaking in July last year," Statistics New Zealand's prices manager Chris Pike
said. Three subgroups contributed to the 2.0 per cent annual fall in food prices,
particularly fruit and vegetables (down 9.2 per cent). The meat, poultry, and
fish (down 3.9 per cent) and grocery food (down 1.4 per cent) subgroups also
fell. This is the first annual fall in the grocery food subgroup since August
2004, and the largest annual fall since the series began in June 1999. In the
June 2010 month, the fruit and vegetables subgroup rose 9.3 percent, largely
driven by prices for tomatoes (up 44.8 per cent) and lettuce (up 77.3 per cent).
Both lettuce and tomato prices usually rise in June, following lower prices in
April and May.
More at BusinessDay.
 Science
Festival wraps up with ‘science idol’
(13 Jul 10)
New Zealand’s first ever science idol competition took place as part of the seventh New
Zealand International Science Festival, themed ‘Everyday Science:
Food for Thought’. The festival began on Tuesday 6 July and culminated in
a Fun & Food Fiesta on Sunday July 11, 2010 in Dunedin.
The inaugural Fun & Food Fiesta was held at the Lion Foundation Arena, Edgar
Centre and was organised by Cadbury, the Dunedin City Council and New Zealand
International Science Festival. Workshops were held during the week of the festival
with visiting science rapper from the US, Tom
McFadden helping twelve young competitors aged between 8 and 15 years
to develop their rap music songs about an aspect of science and perform on the
day. The festival featured over 200 events opening up the world of science to
everyone. Highlights of the festival included the search for the ‘ultimate’ southern
cheese roll competition, a dining in the dark experience, Dante’s Laboratory – science
of sin live theatre, and popular workshops for kids including extracting DNA
from a tomato; incredible edible gardens and the ‘Feed
the Mind’ University of Otago Science Expo. Sue Clarke,
Festival Director said the response and numbers attending the six day food themed
festival had been incredible with visitors from Invercargill to San Francisco,
USA. “Many of the workshops were booked out well in advance and the ‘science
of’ events including beer, curry, seafood and wine had been extremely popular.
Our events were deliberately designed to be entertaining experiences but also
thought provoking - giving people a taste of how science plays a part in our
everyday lives.” The festival included interactive events and workshops with
visiting experts; Tim Jarvis AM, a British environmental scientist; Tom McFadden,
a biologist and ‘science rapper’ from Stanford, USA; Mr Andrew Greensmith, a
Melbourne-based plastic and craniofacial surgeon; NZ chef and author Julie Biuso
and Julie Woods (aka ‘that blind woman’) and an Australian science educator and
performer, Chris Krishna Pillay. “Thousands of hours have gone into organising
the festival. The hard work, commitment and support from the festival team, external
event organisers, volunteers and a range of local and national sponsors and funding
partners has been has been paramount to the success of the festival,” Festival
Director Sue Clarke said.
The winners of the ‘science idol’ competition in the 8-10 age group were; Kate
Truman and Helen Knott, both 9 years and from George
Street Normal School, Dunedin. The winner of the 11-15 age group was Ella
Cameron, 11 years from St Clair School, Dunedin. Winners receive a print
revealing a map of their own DNA by sponsors The Otago Institute and Genetics
Otago.
The winner of the Cadbury dessert competition judged by Pier 24 chef Greg
Piner was Ironic Bar and Restaurant, 2nd place Dunedin City Hotel and
third place Mecure Hotel, Princess Street, Dunedin. The Cadbury fun colouring
in competition 5-8 year group was won by Luca
Holloway and the 9-12 year group by Khata Pearce, both
receiving a Cadbury World Family Pass.
 Kiwis
say: “Nothing beats the taste of butter”
(12 Jul 10)
Kiwis love butter, in fact according to a recent survey* by Mainland
Butter almost three-quarters (72%) of New Zealanders agree that nothing
beats the taste of
butter. Simon Gault, Masterchef Judge, esteemed restaurateur
and ardent
butter fan says
this finding comes as no surprise to him: “I can’t imagine a kitchen without
butter, it’s definitely not mine anyway. Butter has a place at the heart of baking
and cooking in New Zealand and there is no substitute for the taste it adds to
cooking or as a perfect partner to foods.” Mainland Butter undertook this research
to uncover what Kiwis’ really think about
butter – and it turns out butter is at the cornerstone of our memories and at
the heart of what we define as great taste.
The survey reveals that Kiwis don’t fall for style over substance with 99% of
respondents saying they prefer anything they produce in the kitchen to be stronger
on taste rather than style. “Butter is simply irresistible – it’s a simple product
consisting of only three
ingredients – cream, salt and water. In today’s harried, rushed world, food needn’t
complicate matters – simple pleasures are what we should all be striving for
in the kitchen and you’ve got it in one with butter,” says Gault. Being the dairy
nation that New Zealand is, butter is synonymous with Kiwis’ memories of growing
up. The survey revealed that the number one childhood memory was licking the
wooden spoon after baking with Mum or Dad (44%), followed by mid-afternoon naps
and treats for being good. Some of the more unusual favourite butter memories
included:
 Using butter to
remove bike chain grease from hands and legs
Rubbing butter
on sun burnt skins
Putting butter
on the family kittens paws to help it settle
Using a bit of
butter coated in sugar to ease a sore throat.
*The results referenced in this were taken from survey conducted by Perceptive
Research in June 2010 which captured
500 New Zealanders’ views. It has a margin of error of +/- 4.38%. The sample
was nationally representative of the population based on Census 2006 figures
for gender, age and region.
Mainland’s top butter tips:
Bring back butter
in your household this winter by using Mainland Butter to make delicious scones,
muffins, cakes and pastries. There’s no substitute!
With Potatoes now
in season, it’s the perfect time to add a curl of Mainland Butter to your favourite
vegetables this winter
This cold weather
is a perfect excuse to curl up on the couch with a piece of hot spicy fruit toast
and with lashings of Mainland Butter spread
right to the very edges.
Another great vegetable
tip is to brush potatoes, beans, peas and corn with a blend of melted butter,
parsley, fresh mint and ginger
Make your own delicious
garlic bread that you won’t regret eating the next day, try boiling the garlic
before you crush and mix it into Mainland Butter. The potent aroma will disappear
into the water. Garlic butter is also great on a bit of steak and prawns over
the hot summer months
Add butter and
nutmeg to Spaghetti Bolognaise for a gourmet twist
The quickest way
to soften butter is in the microwave. Use the defrost setting and keep an eye
on it. 250grams should take one minute
If you don’t have
a microwave let it stand at room temperature for an hour or two, or if you are
baking try grating it into the bowl and it will
soften in a few minute
Butter absorbs
other flavours, ensure when it’s stored it’s wrapped
tightly
If you stain your
new trousers with butter follow these simple steps to rectify the situation:
scrape off any excess, apply a stain-removing agent and blot the stained area,
then launder. If the stain remains add more stain remover to the back of the
stain and blot with a clean absorbent pad. Apply stain remover to the stain again,
rinse and then wash
To cleanly cut
cold butter, wrap your knife in cling wrap, or heat a butter knife with hot water
and dry off the water.
 Gravy
- salvation in a jug
(12 Jul 10) National Roast Day reminds us that on top of every great roast
there
is
a greater gravy.
Jamie Oliver thinks ‘gravy has the power to transform, or even save, a meal’*.
Kiwi chef Paul Jobin agrees.
Jobin’s recipe for salvation? “Never toss the roasting tray out to the wash without
first deglazing the pan with a good bodied red wine and a cup of water to loosen
the sediment and ‘build’ a tasty gravy.” Gravy is one of the more maligned food
accompaniments in history. However, it
has earned its place in our nation’s heritage and hearts as a feature of the
classic Sunday roast.
With Selaks National Roast Day almost upon us, it’s opportune
to examine the role gravy plays in helping the cooks convince the diners the
former know what
they’re doing. And it seems there are many opinions on how to make the perfect
gravy. The Royal Society of Chemistry (Europe) came up with a recipe for the
traditional accompaniment through a more scientific approach. The society claims
that MSG (monosodium glutamate) from soy sauce brings out the meaty flavour that
is technically known as ‘umami’ – a Japanese term that
translates literally to ‘good flavour’. Adding a teaspoon of soy sauce to gravy,
the society says, is the best way to bring out the full flavour. It seems the
society also subscribes to the premise that almost any gravy is capable of delivering
a tentative cook from the jaws of family humiliation. Its members also toted
the health benefits of gravy, saying that by adding iodized salt to the sauce,
it could help improve its home nation’s diet which is considered low in the mineral.
But it’s not all smooth sailing in the gravy boat. When it comes to making the
perfect gravy, there can be lumps along the way and there are a few rules to
follow to ensure your gravy doesn’t end up clogging the waste disposal. Jamie
believes “there are two things that make a good gravy.....the layer of vegetables
in the bottom of your roasting tray your meat sits on; and the juices from a
roasted piece of good quality meat”. And as long as you have these two things,
it won’t matter if you use stock or
water, your gravy will taste like “heaven”*. Paul Jobin has a recipe for success.
He recommends using Selaks Winemakers
Favourite
Syrah or Merlot Cabernet to ‘build’ the gravy: “I find
these two wines love a little star anise, cinnamon quill and coriander seeds
infused into the gravy.
Ah, success.” Selaks National Roast Day is about celebrating our nation’s most
loved meal, and all the accoutrements and accompaniments that go with a great
roast, such
as gravy, and a cheeky glass of wine. “It’s about getting friends and families
together around the dining table and enjoying good food and wine over a hearty
Sunday roast,” Jobin says. “It’s high on my list of enjoying all the good things
we enjoy in New Zealand.” You can join the gravy train at www.nationalroastday.co.nz for
recipes, tips
and hints, and the chance to win roasting treats.
Why
food prices are sky high
(11 Jul 10) Grocery insiders say the two big supermarket chains are using dodgy
tactics when dealing with food producers – including pocketing discounts instead
of passing them on. They say small Kiwi companies are getting hurt as the big
players negotiate aggressively. Last week the Green Party and Horticulture New
Zealand called for a supermarket code of conduct and an ombudsman to investigate
prices after fruit and vegetable growers complained supermarket mark-ups were
up to 500% higher than what they were paid at the gate. Since then several producers
have told the Sunday Star-Times that supermarket tactics include: Charging producers
unreasonable fees, including a 2.5% "payment term" just to be paid; Blacklisting
producers who sell to their rival; Demanding producers advertise in the supermarket's
in-store magazine, which can cost $800 a page; Refusing to share the costs of
discounts and promotions; Keeping back a percentage of a discount offered by
a producer; and running promotions with rival producers in the same week, on
the
same shelf, without telling either. Progressive Enterprises (Foodtown, Woolworths,
Countdown) and Foodstuffs (Four Square, New World and Pak'nSave) represent 95%
of the sector. A supplier who would not be identified for fear of being blacklisted
said suppliers were getting squeezed, while a grocery broker said it was hardest
for small Kiwi start-up businesses to survive because they had no power.
More at Sunday
Star Times.
 Pak'nSave
voted cheapest food store
(10 Jul 10) Supermarket chain Pak'nSave has again been voted
New Zealand's cheapest supermarket, Consumer
NZ says. Secret shoppers were dispatched into supermarkets up and down
the country under orders to shop from a list of 40 top-selling items including
bread, biscuits, milk, fizzy drinks, cat food and butter. Personal care and cleaning
products also featured, though wine was excluded because discounts were so huge
that a supermarket with a listed wine on special would have an unfair advantage.
For most items a brand was specified but for basics like flour, butter and milk,
the shoppers were asked to buy the cheapest. It is the eleventh consecutive year
Pak'nSave has been the country's cheapest supermarket. Pak'nSave in Lower Hutt
was the cheapest at $116. Foodtown in Auckland's Pakuranga was the most expensive
at $146. However, there were variations in baskets between cities. In Wellington
and Auckland Pak'nSave was $18 cheaper than its closest rival, New World. The
only individual supermarket to beat Pak'nSave prices was Christchurch New World,
thanks to a vigorous coupon campaign.
Consumer chief executive Sue Chetwin said the results showed
price competition "is increasingly a struggle for second place between New World
and Countdown - with both chains' normal prices often differing by less than
five cents." More at NZ
Herald.
 Bogus “Food
miles” theory still a concern: FGC
(9 Jul 10) While research published by Otago University’s Department of Marketing
confirms that country of origin was only a minor influence on what British supermarket
shoppers actually bought in supermarkets, it’s still a concern that 21.5% of
those interviewed at a later stage thought that “food miles” or “the long distance” food
travels would stop them buying New Zealand products, says Food & Grocery Council
(FGC) Chief Executive, Katherine
Rich. “The bogus food miles theory could have caused major difficulties,
but doesn’t seem to be affecting actual sales based on this research. However,
the genuine worry is that continued food activism in Europe could still embed
negative consumer perceptions about New Zealand sourced food which eventually
translates into sales.” “The research highlights the frequent gap between consumer
preferences and actual purchasing decisions. The concern is if these vague perceptions
that somehow goods from New Zealand are bad for the environment translate into
action at the checkout, New Zealand food companies have a problem. The gap between
thoughts and actions can close quickly as the palm oil and Bisphenol A issues
demonstrate.” Mrs Rich says that while the “food miles” concept has been shot
to pieces, the 21.5% who indicated that food miles and distance from markets
would stop them buying New Zealand products is still of deep concern. Perceptions
take a lot of work to shift, therefore food companies should not be complacent
when it comes to New Zealand’s messages about our food production. “The importance
of this research is to remind New Zealand food companies that the food miles
theory is not dead and that they need be prepared for the next push seeking to
lock out New Zealand products. The battleground in this instance isn’t trade
negotiation, it’s in UK shoppers’ heads.” We commend Professor Knight and his
team at Otago University for conducting such thought-provoking and worthwhile
research, said Mrs Rich.
Paua
and Pavlova in running for new chip flavour
(5 Jul 10)
New Zealand’s native foods Paua and Pavlova take top place in the heart of the
nation with both flavours proving to be popular entries in Bluebird’s
DO US A
FLAVOUR competition. The competition has had strong appeal from all
corners of the country with thousands of entries flooding in. The overall winner
will receive $20,000 in cash and two percent of sales for the duration the winning
flavour is sold. Three runners up will receive $5,000 each. The competition is
open for entries until July 10. "We have been totally overwhelmed by the number
of entries received to date. The creativity of New Zealanders has really shone
through with some incredibly unique flavours being entered. It appears we have
struck a chord with the New Zealand public who are passionate about their chip
flavours. We expected this to be the most popular promotion of 2010 and it has
already exceeded our expectations," says
Bluebird Managing Director, Gerard Smith. Some of the more unique
Do Us A Flavour entries include: · Possum and Pumpkin · Bacon and Raspberry Jam · Creamy
mushroom and bacon fettuchippie · Roast Rabbit · Wetas and Birdseed · Egg and
Cabbage · Wekawekawoo
Acclaimed Chef Al Brown is the culinary expert for the competition.
Brown is a leading authority on great kiwi flavours making him the perfect critic
and head judge for DO US A FLAVOUR. The Judging panel will select four finalists
whose flavour creations become part of a limited run, on sale in supermarkets
throughout the country. The New Zealand public will then get the chance to vote
with their tastebuds - the ultimate winner being decided by a combination of
sales and public votes online.
Bluebird’s DO US A FLAVOUR competition closes at midnight on Saturday 10 July.
The mechanic is simple. Flavour creators need only submit an original flavour
idea along with a creative image to www.bluebird.co.nz.
 FGC:
Supermarket Code of Conduct worth exploring
(5 Jul 10)
The United Kingdom’s Grocery Supply Code of Practice, which sets out how supermarket
retailers and suppliers conduct their business, could have application in New
Zealand if the initiative proves to be a success, says New Zealand Food and Grocery
Council (FGC) Chief Executive, Katherine Rich. Mrs Rich says that the Code has
been in place since February 2010 and will take time to settle in. “We are interested
to see whether such an initiative makes a positive difference before formally
endorsing the concept for New Zealand as there are significant differences between
the British and New Zealand markets.” “While we have not read the detail of Sue
Kedgley’s grower survey, her comments over the weekend that New Zealand might
benefit from a UK-style Ombudsman and Grocery Code of Practice, are worth further
investigation and consideration.” Mrs Rich says that the fact that this idea
has been raised by the Green Party is no reason for Ministers to dismiss the
idea without consideration. In the United Kingdom the concept was backed by both
the Tory and Labour Parties and has wide political support. “However, there are
some differences in our markets. On the whole retailer/supplier relationships
in New Zealand are very good and far more positive than in the UK. This reflects
our country’s small size, and the fact that long term business relationships
are seen as being very important by senior leaders within the grocery sector.” “We’d
stress that the executive teams of both supermarkets work extremely hard to cultivate
good supplier relations. However, there will always be individual cases where
a clear Code might provide useful guidance.” “If the Minister of Commerce or
Minister of Consumers Affairs decided to champion such an initiative, the Ministry
of Economic Development has experience in developing a number of other industry
codes and shouldn’t find the task too burdensome.” Mrs Rich said.
 Tax
increase hurts wineries - survey
(2 Jul 10) Despite the government increasing excise on wine by 4 cents per bottle
on July 1, consumers are unlikely to see any lift in wine prices according to New
Zealand Winegrowers. Winegrowers recently surveyed wineries on whether
they intended to pass the tax increase on to consumers and of wineries who responded
84% indicated they would be forced to absorb the excise increase. ‘Many wineries
are already suffering financially and this latest tax increase will make the
times that much tougher for them. The simple fact is the market will not accept
price increases and wineries have no option but to absorb the tax rise’ said
Winegrowers’ CEO Philip
Gregan. The Survey also revealed that this is not the first time wineries
have been forced into the position of absorbing annual tax rises. Of the more
than 170 wineries who responded to the Survey, 80% indicated they had not increased
prices in the past three years. In fact 48% of wineries said they had not increased
prices for at least five years or had never lifted prices, despite excise rising
11.6% since 1 June 2006. Additionally, and without prompting, 32% of wineries
indicated they had in fact lowered prices in recent years despite annual excise
increases. ‘This Survey highlights the serious financial pain annual excise increases
are causing our small and medium wineries because excise is a production and
not a consumption tax. It also makes abundantly clear that those who want higher
rates of excise as part of the Sale of Liquor reform will only succeed in putting
wineries out of business. That would be bad news for tourism, bad news for the
hospitality sector and bad news for the economy.’
 FGC
pays tribute to retiring NZFSA Chief Executive Dr Andrew McKenzie
(2 Jul 10) The Food and Grocery Council (FGC) today marks the retirement of Dr
Andrew McKenzie, Chief Executive of the New Zealand Food Safety Authority
(NZFSA) and pays tribute to his contribution to the wider food industry during
his 40-year career, says FGC Chairman, Mr George Adams. “Under
his leadership NZFSA has developed excellent working relationships with all parts
of our sector and has become an internationally respected organisation working
on New Zealand’s behalf.” “Dr McKenzie has always put major emphasis on good
communication with stakeholders. Our members have appreciated his upfront approach
to dealing with industry issues and his willingness to engage.” Mr Adams says
that under his leadership NZFSA has built a strong and respected team with a
proactive culture. We are hopeful that this approach will be preserved within
the new Ministry of Agriculture structure. “Dr McKenzie’s departure will be a
loss to the public service, but we have no doubt that despite his love of golf,
his skills will continue to be called upon elsewhere within the food industry.” “His
public service has made a difference to the sector and we wish him well with
the future.” Mr Adams said.
2010
Liquorland International Wine Competition trophies announced
(2 Jul 10) 17 trophies plus Champion Wine of the Show and Champion Producer were
announced in Auckland last night at the culmination of the 2010 Liquorland
International Wine Competition. Of the 17 awards, New Zealand received
twelve, Australia four and France one. Within the New Zealand count, seven were
awarded to Marlborough and one each to Hawke’s Bay, Waiheke, Gisborne, East Coast
and Central Otago.
Commenting on the results, Chief Judge Mike DeGaris said, “The
overall quality of entries was significant and these trophy winners are all outstanding
examples.” Liquorland Merchandise Manager, Andrew Bartley commented, “This
is a very exciting time for Liquorland as the announcement of these results coincides
with the launch of our new livery.” He continues, “These significant activities
continue to endorse our position of adding value to both our customers and the
wine industry.” Champion Wine of the Show was awarded to Villa
Maria
Single
Vineyard Keltern Chardonnay 2007; a wine the judges agreed was superb
for its seamlessness, balance and flavour profile. With almost 20% of the gold
medals as well as four trophies, Champion
Producerwas also awarded to Villa Maria, yet again
proving their expertise across a wide
range of wines and regions.
The complete list of trophies is as follows:
 Champion
Wine of the Show Villa Maria Single Vineyard Keltern Chardonnay 2007
(pictured)
Champion Producer Villa Maria
Champion Methode Traditionnelle Daniel Le Brun Methode Traditionnelle
Brut NV
Champion Champagne Champagne Duval-Leroy Fleur de Champagne
Brut
Champion Varietal White Montana Showcase Series Gisborne Arneis
2009
Champion Viognier Vidal East Coast Viognier 2009
Champion Gewurztraminer Johanneshof Marlborough Gewurztraminer
2009
Champion Pinot Gris Ribbonwood Marlborough Pinot Gris 2009
Champion Riesling Sanctuary Marlborough Riesling 2008
Champion Chardonnay Villa Maria Single Vineyard Keltern Chardonnay
2007
Champion Sauvignon Blanc Saint Clair Sauvignon Blanc Pioneer
Block 19 Bird Block 2009
Champion Sweet Wine Forrest Botrytised Riesling 2009
Champion Rose Jules Taylor Rose 2009
Champion Varietal Red Weeping Sands Waiheke Island Montelpulciano
2009
Champion Merlot Beresford Highwood Merlot 2008
Champion Cabernet Sauvignon Yalumba The Signature Cabernet Sauvignon
Shiraz 2005
Champion Pinot Noir Thornbury Central Otago Pinot Noir 2008
Champion Shiraz Wolf Blass Grey Label Shiraz 2008
Champion Fortified DeBortoli Show Liqueur Muscat
 Dow
Design delivers chilling result for Primo
(1 Jul 10) Brand design expert, Dow Design, has masterminded a new image for Primo,
New Zealand’s favourite flavoured milk. New look bottles, now in store, see a
change in logo that accompanies the brand’s new tagline ‘Take a moment and
chill’, appearing in all advertising, including the current TV and online
ads; ‘Beware the wrong fridge!’ The packaging had to be aligned with advertising
to ensure cohesion as Fonterra repositions Primo as ‘the chill-out drink for
the moments in between the action’, says Dow Design Creative Director, Donna
McCort. “The design aligns the brand with its new positioning,” she
says. “It was inspired by thermo graphics to reflect the physical changes that
take place when you go from full-on activity to chilling out.” Dow Design has
worked with Primo since its inception in 1991, being responsible for every redesign
the product has undergone. As part of the latest redesign, the brand’s original
logo has been revisited and updated for the new decade. “Together, the morphing
logo and graphics create a contemporary look that increases the standout ability
and clarity of the brand says McCort.
The decision to reconnect the brand’s earlier logo mark to its new identity is
already displaying significant results says Primo Brand Manger, Heidi
Somerville. “The packaging redesign created by Dow encapsulates Primo
spot on and has already had a remarkable impact on sales. The execution of brand
and design strategy into cut- through creative design has ensured that Primo
has carved a clear space for itself in a competitive and cluttered marketplace.
Dow has successfully integrated iconic pieces of brand equity into a design that
lives and breathes the brand’s new positioning – ‘Primo your chill out drink’.” Primo
is available in a range of flavours and sizes; Chocolate, Banana and Strawberry
are available in 2L, 600ml and 350ml bottles, Lime in 2L and 600ml and Choc Crunch
in 600ml and 350ml. The 350ml size meets School Healthy Eating guidelines. A
special Cookies ‘n Cream Limited Edition is available in 2L and 600ml. Primo
is high in calcium and has all the nutritional benefits of milk, containing less
than 2g fat and carrying the National Heart Foundation’s tick of approval. It
has less than 5g of added sugar and is enriched with vitamins A & D. The new
Primo packaging is available in supermarkets, dairies and convenience stores
nationwide.
Dow Design’s Primo offering follows recent successes in re-branding long established
local brands such as Fresh ‘n Fruity, Kapiti cheese, Robert Harris and Arano
juice. The brand design specialists are also behind the recent redesign of the
Alison’s Pantry section of New World and Pak ‘n Save stores nationwide, and are
consultants to Auckland’s new Q Theatre.
 Pots
of goodness: New “Tasty Pots” gourmet meals available at Nosh
(1 Jul 10) Tasty Pots’ new range of healthy, ready-made gourmet meals are yours
to sample at Nosh
Food Market exclusively from 30 June – 14 July. Tasty Pot meals are
lovingly packed full of a variety of vegetables and wholegrains, with tasty sauces
and fresh herbs and spices. Tasty Pots are low in fat and high in fibre and provide
the recommended daily dose of three portions of vegetables. The five delicious
Tasty Pot recipes use only natural, honest ingredients, sourced locally from
New Zealand growers wherever possible. Come along to Nosh Food Market over the
next two weeks to tempt your tastebuds with free samples. View the following
listings for timings and store locations:
Nosh Food Market, Mt Eden
Wednesday 30 June – Friday 2 July: 4:30pm – 6:30pm
Saturday 3 July: 11:00am – 2:00pm; 3:00pm – 6:00pm
Nosh Food Market, Ponsonby
Saturday 3 July: 11:00am – 2:00pm; 3:00pm – 6:00pm
Monday 5 July – Friday 9 July: 4:30pm – 6:30pm
Nosh Food Market, Greenlane
Sunday 4 July: 11:00am – 2:00pm; 3:00pm – 6:00pm
Nosh Food Market, Glen Innes
Sunday 4 July: 11:00am – 2:00pm; 3:00pm – 6:00pm
Tasty Pots are exclusive to Nosh Food Market from
30 June – 14 July and
have an RRP of $7.49.
www.noshfoodmarket.co.nz
www.tastypot.co.nz
MORE NEWS: All News this month :: Industry :: Issues :: Food
Safety :: Nutrition :: Research & Education :: Foodies :: Food
Service :: Grocery :: Awards & Competitions :: Archived News (12 months)
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