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NEWS: |
June
 Drinks
taxes escalate
(30 Jun 10) Drinkers will have to find more money for their favourite beverages
tomorrow (1 July 2010) as the Government increases all alcohol excise taxes by
2.1 per cent. For spirits drinkers the tax rate will be lifted to $53.317 per
litre of alcohol from $52.20. This means that the excise component on a one litre
standard bottle of spirits will be a massive $19.72.
As at today’s pricing, more than 70 per cent of the retail price of a typical
bottle of spirits goes directly to the Government as taxation. Thomas
Chin, Chief Executive of the Distilled Spirits Association, says spirits
drinkers are paying a far higher rate of tax than consumers of other beverages. “The
Government has demonstrated an inclination to remove distortions in other areas
of taxation and it could continue this welcome trend by addressing the anomalies
of excise that currently tax spirits drinkers at nearly twice the rate applied
to wines and most beers.” “This latest increase in excise tax comes at a time
when there is reluctance by consumers to spend creating very difficult trading
conditions for the beverage industry. Tax increases do not lift growth prospects,
create jobs or raise incomes.” Mr Chin says higher alcohol excise taxes cannot
be justified as a means to stop abusive drinking, as the policy of increasing
prices intends, but they do put up prices and penalise moderate and law abiding
consumers.
The pressure on consumers’ purses and wallets will further increase on 1 October
2010 when GST adds another 2.5 per cent to prices, taking the total GST content
to 15 per cent.
High tea in honour of Daish
(30 Jun 10) New Zealand food writers gathered for a high tea celebration at the
Museum Hotel in Wellington on Friday (25 June) in honour of Wellington food author,
journalist and restaurateur Lois Daish who has just been elected
a Life Member of the New Zealand Guild of Food Writers. She is the third life
member to be elected after former Women’s Weekly Food Editor and author
Tui Flower and a past Guild President and retired food writer Sue
Wakelin.
 |
 |
| NZ Guild of Food Writers President Lauraine Jacobs, honorary Life Member
Lois Daish, and Wellington Mayor Kerry Prendergast |
Guild members Laura Faire, Ruth Pretty, Cushla Kirkland, Margaret Brooker |
 |
 |
| Wellington Mayor Kerry Prendergast, and foodies Simon Holst and Ruth
Pretty |
Award-winning chef, author and restaurateur Al Brown with Erica and Brett
Newell from Eurowine |
Ms Daish is a founding member of the Guild which was established in 1987. Life
membership includes recognition of length of membership, services to food communication
and service to the Guild. A former food columnist for 23 years at the NZ Listener,
Lois Daish is also the author of four cook books, has worked in radio, and owned
several cafes as well as a couple of restaurants in Wellington. NZ Guild of Food
Writers President Lauraine Jacobs, who presented the special
award, regards Ms Daish as her New Zealand food hero. “Lois is an inspiration
to many other food writers. She has always cooked and written with sincerity
and simplicity, and empowers people to cook well every
day. “I remember an outstanding meal she prepared at her restaurant for Guild
members during a Wellington conference. It was the essence of spring with lovely
fresh
seasonal produce. I can still remember the tastes,” Ms Jacobs says. “Her contribution
to the New Zealand food scene has been outstanding and she is a most fitting
candidate for life membership of the Guild.” Ms Daish says her elevation to life
membership was completely unexpected. “I agree that it’s important for organisations
such as the Guild to retain experienced advocates and I am delighted to have
been honoured. Now that I’m winding down a bit it will certainly help keep me
connected with the world of food and of
writing.” Ms Daish is an advocate of fresh, simple food and loves the clarity
of flavour and the brightness of colour in the raw materials New Zealand cooks
have available to work with. Currently she has been writing endorsements for
a number of new cook books and helping amateur cooks as well as working with
several restaurant owners, including some she used to employ. She has had an
interest in cooking since she was a child and came to writing when she worked
as a journalist in the 1970s.
Ms Daish’s first restaurant was Number 9 in Bowen Street and she also owned the
Mount Cook Café and the Brooklyn Café – with which she is most closely associated.
 Ice
Cream Awards recognise excellence and innovation
(28 Jun 10) The 2010 annual NZICMA New Zealand Ice Cream Awards were
presented at a special Awards dinner at the annual NZ Ice Cream Manufacturers'
Association Conference held
in
Tauranga
last month.
For the first time in it’s 14 year history, the Supreme winner was a low fat
product (97% fat free). Tip Top Creamy Yoghurt Ice Cream Strawberry,
made by Fonterra Brands (Tip Top) Ltd, was described by the judges as very smooth
and creamy in texture with a natural strawberry flavour. The year's Awards received
228 entries, from large manufacturers to small ice cream parlours. Chief
Judge Kay McMath and her team of five judges, using international
judging criteria, took two full days to judge the large number of entries split
over 11 categories. 21 Gold medals were awarded, and 75 silvers. As well as winning
the Supreme Award,
Fonterra
Brands
(Tip
Top)
Ltd
also
won
the Best
in Category for Standard Ice Cream with Inclusions, with their Tip
Top Boysenberry Ripple Ice Cream, and the Kids Choice Category with Tip
Top Goody Goody Gum Drops. Best in Category, Premium Ice Cream was
awarded
to Mint Choc Magic made by Wendy’s Supa Sundaes. New Zealand Natural
(Emerald Foods) won Best in Category, Premium Vanilla,
with New
Zealand
Natural Gold Pure
Vanilla, and Emerald Foods also took out Best in Category, Export
Ice Cream,
with their Killinchy Gold Lychee and Passionfruit. Jamie Mew of Auckland's
Valentino's Gelato took
out
the Best
in
Category, Open Creative, with his Yoghurt and Lemon Curd gelato. Best
in Category, New Packaging was awarded to Kiwi Ice Cream Company Ltd
for their ice cream birthday cakes with Barbie decorations for girls and Pirates
for boys.
 See
photos
from
the Awards
dinner and presentations, here at www.nzicecream.org.nz/awardsgallery10.htm.
 Wattie's
takes over in most-trusted brand survey
(28 Jun 10) Wattie's, makers of a wide range of pantry staples, beat 132 brands
to win the award in the sixth annual most-trusted survey, Reader's
Digest New Zealand reported. Long-time title holder Cadbury fell to 36th
equal place after widespread criticism over its use of palm oil. The firm briefly
replaced cocoa butter with palm oil last year as a cost-cutting measure. Palm
oil production has been blamed for the rapid destruction of rainforest habitats
and remained the single greatest threat to the existence of orangutans, and many
other Southeast Asian wildlife species. Cadbury also came under fire last year
after shifting production of Kiwi favourites, including Moro, overseas. Whittaker's,
a New Zealand chocolate company, debuted on the list at number five.
The 2010 Reader's Digest Trust Survey was based on
a representative sample of
500 people aged 18 years and over.
More at Herald
on Sunday.
 Food
Innovation Network: developing high-value processed foods a key to growth
(26 Jun 10)
Economic Development Minister Gerry Brownlee has urged an audience
of 600 members of the food production and processing sector to take advantage
of the government’s $21 million funding for Food Innovation NZ, a nationwide
network of research
and
testing
facilities. “The four food product development labs, in Manukau, Hamilton, Palmerston
North and Christchurch, will give local businesses open access to pilot scale
facilities so they can take an idea from the laboratory to commercial production
in a quicker,
cheaper and easier manner than ever before,” Mr Brownlee told delegates at the New
Zealand Institute of Food Science and Technology (NZIFST) Conference
in Auckland this week.
He said meeting the government’s economic goals required an increase in the number
and scale of local businesses that can compete in global markets and generate
well paid jobs for New Zealanders. “While the food and beverage sector remains
the linchpin of the economy, generating $22.7 billion in 2009, generating half
our export earnings and employing one in five workers, the processed foods sector
is small by comparison. “At a value of $2.1 billion the processed foods sector
is worth only nine per cent of the food and beverage sector as a whole, despite
growing at 18 per cent
a year for the past decade. “Of the 1,840 food manufacturing companies in New
Zealand, half employ more than five but less than 100 people. This means quick
and effective research and development costs too much for many firms, which is
why the government has committed $21 million over the next five years to establish
a network of food innovation centres. “We want to see local companies accelerate
product development, develop foreign markets and maintain an in-market presence,
to the benefit of all New Zealanders,” Mr Brownlee said. Each hub will have a
different focus, building on the strengths and capabilities in each location.
Pilot scale facilities will be located at: Manukau - focusing on processed foods
and fast moving consumer goods; Waikato - focusing initially on dairy ingredients;
Canterbury - with a particular focus on SMEs, export accreditation and new product
development; and Palmerston North, building on existing strengths as a centre
of excellence for food research and training. While Palmerston North has a science
focus, the focus of the other three hubs is on development and commercialisation.
Collectively these facilities will provide capabilities and services specialising
in all aspects of food manufacturing, from innovative ingredients, processing
and packaging to the supermarket shelf. In Manukau, Waikato and Canterbury, limited
liability companies are being formed to own and operate the pilot facilities.
The network organisation will also be a limited liability company with the initial
hubs as shareholders. The Manukau hub is expected to begin operations in mid
2011, and the Waikato hub in September 2011.
 Diet
targets pinch staple foods' salt
(26 Jun 10) Bacon and eggs for breakfast, that luxury of a lazy weekend, may
lose some of its salty tang under a scheme to prevent thousands of heart attacks
and strokes. The Heart Foundation is negotiating with food manufacturers, including
the makers of bacon, ham and sausages, to encourage them to reduce the salt they
add to products. This is in line with recommendations by an influential British
health agency and welcomed by New Zealand public health experts.
The UK's National Institute for Clinical Excellence, which usually
evaluates new drugs for taxpayer funding, called for salt intake to be slashed
to a maximum of 6g a day by 2015 and 3g by 2025. It says this can be achieved
in staged reductions that nobody's tastebuds will notice. New Zealanders swallow
about 9g of salt a day; the recommended maximum here is already 6g, although
4g is the suggested long-term goal. Excess intake of salt - of which sodium is
the harmful part - leads to increased blood pressure, which increases the risk
of heart attacks and strokes. It has been estimated that reducing sodium intake
by 25 per cent would prevent nearly 1000 deaths a year from heart attack or stroke.
Seventy-five per cent of the sodium we eat comes from manufactured and pre-prepared
foods, 15 per cent we add at home, and 10 per cent occurs naturally in food.
Our biggest source of salt in manufactured food is bread, followed by processed
meats. In a project started by the Heart Foundation in 2007, bakers and supermarkets
have reduced sodium to a maximum of 450mg for every 100g of bread - an average
cut of 15 per cent. More at NZ
Herald.
 Chip
Group chipper about Awards win
(25 Jun 10) The Chip Group, which was set up to improve the
nutrition of hot chips, was officially recognised for its work when it was presented
with an Excellence
Award by the New Zealand Institute of Food Science and Technology
(NZIFST) last night (Thursday 24 June 2010). The annual Awards were
established by NZIFST to recognize excellence and leadership in innovation and
quality in the New Zealand food industry. Glenda Gourley of
The Chip Group was presented with The Orica Chemnet Excellence in Leadership
Award and The Chip Group was named as runner up of the NZIFST
Excellence in
Service Award for innovation and customer service. Glenda Gourley said
she was delighted to accept the award on behalf of the Group as it provided 'independent
endorsement'
of the hard work done by the Group in recent times. "We've been providing a considerable
amount of support and resources to chip shop owners and chefs to help them make
better quality chips. Among other things, this has included the launch of the
Industry Standards (NZ) for deep fried chips, introduction of online training
to help people cook chips according to the Standards, running the Best Chip Shop
Competition, and production of various promotional
materials.
 "We
are particularly pleased with our progress as we have encountered a couple of
barriers along the way including the diverse range of operators and chefs working
in the industry and prevalence of chip shop owners who have English as a second
language. "However, we took a practical approach to overcoming these and worked
closely with a diverse group of people to develop the Industry Standards." Glenda
said feedback to date had been positive with chip shop owners and chefs both
saying that the online training was both practical and relevant. "It's been a
great year for the Group and chip lovers," Glenda said. "Chips are a firm favourite
amongst the New Zealand public, with kiwis consuming approximately seven million
serves of chips each week. With that in mind, people who cook chips play a big
part in providing better quality chips to the public simply by the way that they
cook them. If we can help support chip shop owners and chefs to achieve that
through the provision of cooking tips and advice then we are meeting our objectives." Glenda
said many industry suppliers had also been very keen to be involved with the
Group. "A range of industry suppliers, many of whom are competitors, have collaborated
with us to work towards improving the quality of New Zealand's food supply. This
support is invaluable as it allows The Chip Group to better represent the industry
and demonstrate that the whole industry can be part of the solution." The Chip
Group has also received funding and support from the Ministry of Health. "We'll
continue to build relationships within the industry and consult with the Heart
Foundation, industry suppliers, chip shop operators and chefs to further refine
our strategy."
 New
Zealand food writers honour Lois Daish
(23 Jun 10) Wellington food author, journalist and restaurateur Lois
Daish has been elected a Life Member of the New Zealand Guild
of Food Writers.
She is the third life member to be elected after former Women’s Weekly Food
Editor
and author Tui Flower and a past Guild President and retired
food writer Sue
Wakelin. Ms Daish is a founding member of the Guild which was established
in 1987. Life membership includes recognition of length of membership, services
to food communication and service to the Guild. A former food columnist for 23
years at the NZ Listener, Lois Daish is also the author of four cook
books, has worked in radio, and owned several cafes as well as a couple of restaurants
in Wellington.
NZ Guild of Food Writers President Lauraine Jacobs, who will
present the special award at a high tea celebration at the Museum Hotel in Wellington
this Friday
(25 June), regards Ms Daish as her New Zealand food hero. “Lois is an inspiration
to many other food writers. She has always cooked and written with sincerity
and simplicity, and empowers people to cook well every
day. “I remember an outstanding meal she prepared at her restaurant for Guild
members during a Wellington conference. It was the essence of spring with lovely
fresh
seasonal produce. I can still remember the tastes,” Ms Jacobs says. “Her contribution
to the New Zealand food scene has been outstanding and she is a most fitting
candidate for life membership of the Guild.”
 Ms
Daish says her elevation to life
membership was completely unexpected. “I agree that it’s important for organisations
such as the Guild to retain experienced advocates and I am delighted to have
been honoured. Now that I’m winding down a bit it will certainly help keep me
connected with the world of food and of
writing.” Ms Daish is an advocate of fresh, simple food and loves the clarity
of flavour and the brightness of colour in the raw materials New Zealand cooks
have available to work with. Currently she has been writing endorsements for
a number of new cook books and helping amateur cooks as well as working with
several restaurant owners, including some she used to employ. She has had an
interest in cooking since she was a child and came to writing when she worked
as a journalist in the 1970s.
Ms Daish’s first restaurant was Number 9 in Bowen Street and she also
owned the Mount Cook Café and the Brooklyn Café – with which
she is most closely associated.
 Get
your Just Desserts at Nosh Food Market
(23 Jun 10) Kiwi favourite I LOVE PIES introduces the ultimate
winter dessert temptation – Boysenberry & Granny Smith Apple Pie,
available at Nosh Food Market exclusively from 24 June – 8 July. Top this moreish
treat with Dollop Puddings’ Vanilla Bean Custard for a twist
on this classic culinary treat. As the winter chill approaches, Nosh Food Market
looks to warm and delight your taste buds with these locally made goodies. I
LOVE PIES Boysenberry & Apple Pie is generously filled with luscious NZ boysenberries
and sweet granny smith apples, encased in their famous light and delicious sour
cream pastry. No artificial preservatives, colourings or flavourings are added.
Warm this up and pour over a dollop of the velvety, vanilla-specked goodness
of Dollop Puddings Vanilla Bean Custard, made by hand in NZ with the highest
quality ingredients and real vanilla bean. Dollop’s Custard comes in the old-fashioned
glass milk bottle for a touch of nostalgia.
Nosh Food Market will be holding tastings of these two products in-store next
week. For tastings times and locations, please see the table below.
I LOVE PIES Boysenberry & Apple Pie, Dollop Puddings'
Vanilla Bean Custard,
at Nosh Food Markets. I LOVE PIES’ dessert pie has an
RRP of $14.99 and Dollop Puddings’ Vanilla Bean Custard has an RRP of $8.49. www.noshfoodmarket.co.nz
 Rick
Stein and Mark Sainsbury to cook up a stir
(23 Jun 10) Rick Stein, one of the world’s top chefs, who visits New Zealand
this August with his first ever theatre show Rick
Stein’s Food Odyssey, has
announced Mark Sainsbury as his co-host – the presenter of TV
One’s popular current affairs programme Close-Up, and a self-confessed ‘foodie’. “I’ve
got a few passions in life, one of which is food, and if you get the opportunity
to hang out with one of the world’s greatest chefs you want it
to be Rick Stein,” enthused Mr Sainsbury. “I met Rick last year, interviewed
him, saw him in action in the kitchen and now I get to join him on the theatre
stage… it doesn’t get any better.”
Mark is to co-host Rick Stein’s Food Odyssey in Auckland
on 4 and 5 August at the ASB Theatre, The Aotea Centre, The Edge, and on 7 and
8 August at the St James Theatre, Wellington. Rick Stein’s Food Odyssey will
give audiences the unique opportunity to see a master chef in action as he and
guest chefs prepare an array of dishes, from fishy favourites in Cornwall, to
vibrant and colourful Mediterranean cuisine, onwards to the light spicy flavours
of South-East Asia
and culminating in a unique New Zealand dish.
Throughout this two-hour culinary experience Mark Sainsbury will chat to Rick
about his recipes
and travels, interspersed with stories and footage from Rick’s TV series. Rick
Stein is known for his passion for quality fresh food, sustainable fishing and
farming practices and travel, with his many TV series illustrating his love of
local produce, the growers, and the countries and communities he has visited.
His knowledgeable, accessible and endearing style not only reflects his love
of fresh produce – and unashamed fondness for all things ‘fish’ – but his ability
to weave in social, cultural and historical information takes his programming
out of the realm of a simple ‘cooking show’, and as such Rick’s programmes regularly
feature in the networks’ top-rating series making him one of the most popular
international chefs in their line-up.
Rick Stein’s Food Odyssey is sure to be a lively conversational piece of theatre,
given that both Stein and Sainsbury are enthusiastic, forthright and larger-than-life
personalities. In announcing his co-host Rick Stein said “Mark and I met on my
previous visit to New Zealand and instantly hit it off. He is great fun and shares
many of my passions in life. I’m greatly looking forward to sharing the stage
with him - a new arena for both of
us – and to inviting the audience to join us as we take them on a culinary journey.”
Rick Stein started out 35 years ago, opening a seafood restaurant on the north
coast of Cornwall in the south-west of England, and soon his passion for food
saw his Cornish business expand to now encompass five restaurants and a pub;
a delicatessen, patisserie and gift shop; a cookery school; and 40 hotel rooms
across a portfolio of boutique properties. He also co-owns with his fiancee Sarah
Burns, the award-winning restaurant Rick Stein At Bannisters at Mollymook on
the south coast of New South Wales in Australia and is a shareholder in Tower
Estate winery
in the famous Hunter Valley.
His latest TV series, Rick Stein’s Food Odyssey will be screening on Prime TV
later this year, and the cookery book accompanying the series is described by
its publisher Random House as extremely popular among cooking enthusiasts. His
earlier series Rick Stein’s Seafood Lovers’ Guide
currently screens on SKY’s Food TV.
Wellingtonian Mark Sainsbury has been a familiar TV personality for years, in
a career which has seen him work through the night as TV ONE’s European Correspondent,
do seven days a week on the political beat, and in 2006 combine working as support
host of Close-Up with his late
night talk show About Now.
With Rick Stein’s popularity spreading, local New Zealand companies are also
getting in on the action and many regional producers are ensuring Rick uses their
produce on stage. Among those on board are Smeg, official large appliance partner
for the show, 100% Kiwi Matapiro olive oil, and Matakana Coast representing a
variety of wine growers and food suppliers all offering their fresh, local produce.
For those eager to meet the celebrity chef, VIP tickets are available which include
pre-show cocktails with Rick Stein, and a Rick Stein branded shopping bag containing
a signed programme, a Rick Stein cookery book, a shopping voucher and other items
of Rick Stein and sponsor gifts.
AUCKLAND ASB
Theatre, AOTEA CENTRE, THE EDGE,
2 shows only – Wednesday 4 August 8pm, Thursday 5 August 2pm. Call 0800 BUY TICKETS
or 09 357 3355 or buytickets.co.nz GROUPS
12+ SAVE! Call 09 357 3354 or buytickets.co.nz
WELLINGTON St
James Theatre,
2 shows only – Saturday 7 August 7.30pm, Sunday 8 August 1pm. Call 0800 TICKETEK
(0800 842 538) or 04 384 3840 (from a mobile) or ticketek.co.nz GROUPS
12+ SAVE! Call 04 384 3842 or ticketek.co.nz
lunchbox-productions.com |
rickstein.com
 Doughnut
chain gets taste for NZ
(23 Jun 10) Krispy Kreme doughnut fans are closer to seeing
the popular chain here, following a visit from the director of the company to
check out interest. The glazed and coated doughnuts have a cult-like following
and the brand has spread from the American south to having more than 600 stores
around the world. The New Zealand territory owner is Krispy Kreme Australia.
Its director, Michael
Sherlock, said while it continued to eye opportunities here and a move
was regularly talked about at board meetings, there was no timeline for moving
to New Zealand. "We're keen to make money and have fun. I said to the chairman
that I'm over here - he said 'have a look around and see what you think'," Sherlock
said. "At the same time we haven't fully developed Australia so it depends on
the strength of the market." There are 55 stores in Sydney, Melbourne and Brisbane
with expansion to Adelaide and Perth likely. Sherlock said the success of Subway
in New Zealand was a pointer to how Krispy Kreme could perform. It could set
up here in a number of ways including selling the master franchise, look for
joint venture partners or as in Australia, own the stores and hire staff itself.
Founded in Winston-Salem, North Carolina in 1937, Krispy Kreme's hot original
glazed remains its most popular although there are dozens of coatings, toppings
and fillings. Sherlock said Krispy Kreme flagship stores could cost $2 million
each to set up.
More at NZ
Herald.
 Iconic
Montana brand to be dropped
(22 Jun 10) The sun has set on one of New Zealand's major wine brands, Montana
Wines, which will soon become Brancott Estate. The
name change, which will be rolled out globally in September and October, was
triggered partly by the strong growth of wine exports to the United States -
where Montana Wines has been known as Brancott Estate for more than a decade
- to avoid market confusion. Many North Americans associated Montana Wines with
the State of Montana, rather than Marlborough, New Zealand. The name Marlborough
further caused confusion, being associated not with New Zealand wine, but, rather,
Marlboro cigarettes. "When evaluating a name change, Brancott Estate was the
logical choice due to the history of Montana Wines in Marlborough," said Fabian
Partigliani, managing director of the winemaker's parent company Pernod
Ricard New Zealand. "The new name, Brancott Estate, is not only the home of Montana's
flagship Marlborough Sauvignon Blanc, it is our original Marlborough vineyard
and where Sauvignon Blanc was first planted in Marlborough," Mr Partigliani said.
With the strength of the Montana brand in New Zealand, there will be a dual brand
strategy with one of the company wine ranges, in this country only. The Montana
name will be retained for the Montana Classics range in New Zealand, with Brancott
Estate being acknowledged on the label, to maintain a link with the rest of the
range. All other premium wines in the range, including Montana Reserve wines,
Montana Letter Series and Montana Living Land, launched this year, will change
to the Brancott Estate name from the 2010 vintage.
More at NZ
Herald.
 Palm
Oil labelling won’t inform shoppers or save wildlife
(21 Jun 10) The Food and Grocery Council is concerned that calls for mandatory
labelling of palm oil might mislead consumers by implying that the world’s most
sustainable vegetable oil crop is a toxic ingredient best avoided, says Chief
Executive, Katherine
Rich. “The opposite is true. When grown on appropriate farming land,
palm oil is the most environmentally sustainable, cost effective and versatile
vegetable oil available in the world today.” “Palm oil has the highest yield
of any oil seed crop. More oil is produced with less land than any other substitute.
Other vegetable oils can require up to 10 times the land to produce the same
amount of oil.” “Food labelling is increasingly being used as an easy battleground
for issues as diverse as deforestation, animal welfare, obesity and human rights.
As a country we need to be realistic about what can and can’t be solved by a
product label.” said Mrs Rich.
Mrs Rich says that FGC supports FSANZ and NZFSA’s stance that labelling should
be used for issues relating to health and safety. From a health perspective,
it’s more important for consumers to know how much saturated fat is contained
in a product rather than what that fat might be. “FGC doesn’t support mandatory
labelling of specific vegetable oils. It’s an issue of practicality. Palm oil
is just one of over 70 vegetable oils used in food production for a variety of
reasons. Before regulators make detailed listing compulsory there has to be a
good health or safety reason for doing so.” Mrs Rich says that calls for palm
oil labels haven’t been thought through. Labels will only indicate whether palm
oil is used, but will say nothing about where the oil was sourced or whether
sustainable production practices were employed. “The palm oil may be sustainably
produced or come from one of over 40 different countries many of which will not
face the same environmental concerns. A label which says “contains palm oil” leaves
the interested shopper none the wiser.”
 Companies
coy over palm oil use
(21 Jun 10) Some New Zealand food companies are being slippery about whether
they use palm oil, according to a Green Party survey.
Green Party MP Sue Kedgley wrote to 20 of New Zealand's largest
food companies, asking them for a list of products they manufactured that contained
palm oil. Watties said it did not use palm oil in any products and Delmaines
said it used palm oil only in its Kisses product. Six other companies confirmed
using palm oil, but refused to give further information. A further 12 companies
did not respond to Ms Kedgley's query and follow up request for information.
Ms Kedgley said the refusal of manufacturers to disclose what food products contained
palm oil was extraordinary, since this was one of the reasons Food Standards
Australia New Zealand (FSANZ) had given for refusing to require palm oil to be
labelled. "FSANZ said in its decision not to require palm oil labelling that
if consumers wished to avoid the consumption of palm oil they could contact food
manufacturers for the information. Well, we have contacted food manufacturers,
and nearly all have refused to disclose this information." Conservation advocates
say palm oil's production is responsible for intensive deforestation in Indonesia
and Malaysia, leading to the slaughter of around 50 endangered orangutans a week
and making Indonesia the world's third highest man-made carbon emitter, according
to Greenpeace.
More at www.stuff.co.nz.
 Traffic
lights given "no-go" by European Union
(21 Jun 10) The New Zealand Food and Grocery Council (FGC) welcomes the landmark
decision by the European Parliament to reject “traffic light” food labels and
adopt a front-of-pack food labelling system similar to that used by the New Zealand
and Australian food industries, says Chief Executive, Katherine
Rich. “This common sense decision is of particular relevance to New
Zealand, given the ongoing debate about labelling systems and the current Australia/New
Zealand Review of Food Labelling Policy and Law being lead by Dr Neal
Blewett.” “We hope that such a strong message from the European Parliament on
this issue will be taken into account within the current review.” “The fact that
the traffic light scheme was voted down by a whopping 559 votes to 54 recognises
how flawed and discredited the traffic light approach to food labelling is.” Mrs
Rich says that under the European decision, companies will now use Guideline
Daily Amounts (GDA) to label the energy, sugar, salt and fat content on the front
of food packages, as well as protein, unsaturated fats and fibre. This model
is similar to the % Daily Intake method of labelling used by many members of
the New Zealand Food and Grocery Council. The labelling system lists the amount
of energy, fat, saturated fat, sugar and salt in a recommended serve of the food,
and what this represents as a proportion of an average daily intake. The Food
and Grocery Council has consistently opposed “traffic light” labelling of food,
says Mrs Rich. “It’s too simplistic and could have negative unintended consequences.
The problem is that for many New Zealanders a red light means stop. Products
like cheese, milk, honey and breakfast spreads like Marmite are all part of a
healthy, balanced diet, but would attract a "red light" and be considered “bad” foods
best avoided all together. This will not lead to good health outcomes”. “Traffic
light” labelling is not the silver bullet solution to New Zealand’s obesity problem
that supporters would have consumers believe. There are no good or bad foods,
just good or bad diets.” Mrs Rich said.
 Zespri
promises $3 billion in exports by 2025
(18 Jun 10) Zespri Group says it plans to triple its export earnings by 2025
to $3 billion, mainly by boosting the productivity of its green and gold kiwifruit
varieties. Zespri today presented Prime Minister John Key with a copy of its
20-page 2025 strategy at the company's Mount Maunganui offices. The target was
no surprise – Zespri has previously projected earnings of $2 billion by 2020
as part of Horticulture NZ's goal of creating a sector valued at $10
billion –but the company today offered clues to the strategies it is employing.
It wants to broaden its range of cultivars to move growers from increasingly
commoditised green types of kiwifruit to higher-value gold – a gold vine can
earn twice the dollars a grower can collect from a conventional green vine – and
other novel cultivars, gold kiwifruit which provide a wider "window" for sendings
from New Zealand, and a sweet green fruit, as well as the potential red cultivars.
Zespri said it would continue its investment in innovation – presently about
2.5% of earnings – and marketing, and boost the land used for vines by about
3200ha.
It plans to maintain current marketing "in particular the stability that the
single point of entry [SPE] system allows." The SPE system is based on Zespri's
control of exports outside Australasia. Coincidentally, its public relations
campaign came a few weeks before it heads to the High Court at Auckland in a
bid to fend off a challenge by GPG subsidiary Turners and Growers. More at National
Business Review.
 Dr
Tom Richardson appointed AgResearch CEO
(18 Jun 10) The current head of the Rotorua-based CRI, New Zealand Forest Research
Institute Ltd, trading as Scion, Dr
Tom Richardson, has been appointed Chief Executive Officer of AgResearch
Ltd, after the resignation of Dr Andrew West. Dr Richardson will take up his
new role from 15 September 2010. His appointment was announced today by AgResearch
Chairman Sam Robinson, following an international search. Mr Robinson said that
Dr Richardson was a science innovation sector leader, and would bring to his
new position the strategic and commercial qualities that had underpinned his
success at Scion. “Over recent years the role and position of AgResearch in the
pastoral sector has been re-established, and the Board anticipates that as the
new CEO, Dr Richardson will strengthen further this positioning for the benefit
of New Zealand, the organisation itself and its key stakeholders. “Our Board
was genuinely thrilled at the quality and calibre of the applicants for the CEO
position, which is a measure of the esteem in which AgResearch is held internationally.” Originally
from the United States, Dr Richardson has worked in New Zealand science for 20
years. He has spent 18 years with Scion, 13 as a practising scientist and science
manager, and the past five as CEO. He has had frequent assignments on advisory
boards, external review panels and international science and trade delegations.
His science background is in genetics, and he established the genomics research
group at Scion and a spin-out company, SignaGen, which brought high-throughput
DNA testing to the New Zealand ag-bio sector. He holds a Bachelor of Arts in
Biology from Bucknell University and a doctorate in Botany from Pennsylvania
State University.
In addition to his role as Scion’s CEO, Dr Richardson holds a number of science-related
directorships including the Foundation for Research, Science and Technology,
Future Forests Research Limited and Science New Zealand of which he is also Deputy
Chairman. Aged 48, Dr Richardson is married with two sons, 10 and eight. Both
he and his wife have previously enjoyed success in athletics at an international
level. In his new role the family will relocate to Hamilton.
 2010
vintage quality looks exciting
(18 Jun 10) The 2010 New Zealand grape harvest totalled 266,000 tonnes, 19,000
tonnes smaller than the 2009 crop and in line with the pre-harvest forecast.
The pre-harvest forecast suggested a grape intake of between 265,000 and 285,000
tonnes from a producing area estimated to have been 33,200 ha - up 2,000 ha on
2009.
New Zealand Winegrowers’ CEO, Philip Gregan, said the vintage
represented another step forward for grape growers and wineries as they respond
to current market
challenges. “Most importantly, this year’s vintage quality should be excellent,” Mr
Gregan
said. “Although the harvest was slightly later than last year, wonderful weather
in March and April, combined with lower yields ensure superb fruit was delivered
into wineries. Above all else, this confirms the industry’s focus on, and commitment
to quality.” Mr Gregan said, “Growers and wineries will also welcome the smaller
vintage. “A reduced harvest was planned for by many growers and wineries as supply
imbalances over the past two years, combined with the global recession, have
created some
real challenges for producers. “The smaller vintage will assist in the re-balancing
and recovery of the sector
over the next year or so.” The 2010 harvest was lower in most of New Zealand’s
key winegrowing regions. In Marlborough, the vintage was down five percent, with
production of the signature variety Sauvignon Blanc four percent lower than in
2009. The Hawkes Bay crop was also down five percent, while the harvest in Gisborne
reduced 21 percent from 2009. In Central Otago production was unchanged on 2009,
but in Waipara, Canterbury and Northland the harvest was larger this year. Smaller
vintages were recorded in Auckland, Waikato, Wairarapa and Nelson. Mr Gregan
said he did not expect the smaller crop to affect export volumes over the next
year. “Despite the tough global environment, export volumes have risen 27 percent
over the past 12 months. Over the next year we expect export volumes to remain
near
current levels as wineries draw down on existing inventory. “Managing supply
to export markets continues to be a key priority for growers and wineries, to
ensure the premium positioning of New Zealand wine is protected.”
 Kiwi
chefs win Trans-Tasman showdown
(17 Jun 10)
The two nations’ minnow status mean it’s unlikely New Zealand will have the opportunity
to get its football revenge against the Aussies on South Africa’s World Cup fields.
However our top chefs went a long way this week to rebuilding our competitive
self-esteem against our trans-Tasman cousins – thanks in part to New Zealand’s
superior salmon species.
The New Zealand International Culinary Team cooked its way past
its Aussie counterparts in a trans-Tasman gastronomic showdown at the Fine
Food NZ exhibition in Auckland on Tuesday (15 June). And Regal King
Salmon could just be the dish that brought home the gold.
The “Battle of the Tasman” was part of the Gourmet Pacific Challenge featuring
the New Zealand Chefs Association senior culinary team against a team of top
Australian chefs. While the judges are not releasing the score line, according
to one Kiwi competitor it was a close-run thing. Defence force chef Lance
Corporal Stephen Hogan says the result was “much better than a draw”.
Both the Australian and New Zealand teams were awarded gold medals in the competition,
but the New Zealanders won on points. “The teams are judged 60-40 on taste versus
kitchen work on each of the four courses. I’ve been told we creamed them on the
taste and flavour side of things as far as the entrée and main are concerned
but it was much closer on the cheese and dessert side,” Corporal Hogan says.
The Kiwi team’s four courses comprised an entrée of Regal Smoked Salmon, a pork
dish, a cheese course and dessert.
The salmon entrée featured gin-marinated, pressed hot smoked Regal King Salmon
with caponatta and avocado and a warm crab and gruyere tart accompanied by fennel,
citrus and baby beet salad.
The Kiwis’ secret weapon could well have been the salmon, Corporal Hogan says. “King
Salmon is a species not found in Australia and it has a superior taste, colour
and texture to the more common Atlantic salmon farmed across the ditch. Perhaps
that was the difference.” Regal King Salmon Marketing Manager Stephen
Gibson congratulated the team and complimented the Kiwis on a good job. “We’ve
been scoring a few over the Aussies lately, especially on the salmon taste tests.
Even their own chefs are backing NZ King Salmon and our salmon is a runaway success
at the Sydney Fish Market, the world’s second biggest. “So well done to the New
Zealand team – and we admit to being biased when we say it may have been our
salmon that swayed the judges.”
Photo: NZ Wining Dish: Kiwis prove culinary prowess with their entree
of Regal King Salmon, warm crab and gruyere tart, and fennel, citrus and baby
beet salad
 BrewNZ
Beer Awards and Beervana 2010
Friday 27 August & Saturday 28 August, Wellington Town Hall, Wellington,
NZ.
Brewers from around New Zealand will be showcasing their finest beers at Beervana -
an event which gives the public a first hand opportunity to meet local brewers,
try award winning beers and festive brews released especially for the show. With
limited tickets allocated to each session, this highly popular event focuses
on offering people a quality tasting experience and beer-related seminars. Beervana
follows on from the BrewNZ Beer Awards, New Zealand’s premier
beer competition, now in its ninth year and growing every year. The award winners
will be announced in Wellington on Thursday, 26th of August, the night before
the opening of Beervana. At Beervana, the public will have the chance to sample
some of these award winning beers and to meet the brewers behind them. The BrewNZ
Beer Awards and Beervana are run by the Brewers Guild of New
Zealand which represents more than 50 brewers around the country, ranging
from small
brewers up to the two largest brewers DB and Lion. The Guild’s Chairman, David
Cryer, says that the huge growth in awards entries last year, up 75%
to over
350 entries, reflects the popularity and growth in premium craft* brewing. “Consumers
are increasingly choosing premium craft beers, despite them usually selling at
a premium price, with an 11 percent increase in premium craft beer sales over
the last year. While the sales value of premium craft beer is up, it appears
that individually we’re actually drinking less, with total alcohol consumption
having fallen by 3.3 percent,” says David Cryer. “What’s happening is that consumers
are becoming more discerning about what they drink, opting to savour and enjoy
a well crafted beer, with greater variety and complexity of taste.” Tickets to
Beervana are $30 which include the first drink, with $25 tickets for group bookings
of ten or more - available at www.ticketek.co.nz. New
World is the major sponsor of Beervana 2010.
More
info at www.beervana.co.nz.
 Customer-driven
product wins foodservice award
(17 Jun 10) Professional chefs dream of frozen products that taste great after
thawing, come in the correct portion size and cut costs in the kitchen. Add the
fact that it was developed after listening to a specific customer’s needs and
that’s the award-winning formula behind NZ
King Salmon’s 190g Frozen Salmon Fillet Portions. Frozen Salmon Fillet
Portions has taken out the Best New Foodservice
Product at the Fine
Food New Zealand Awards 2010 in Auckland. The award judges described
Frozen Salmon Fillet Portions as being “for today’s fast-paced kitchens” and
as “perfect for the restaurant and catering environments”. Its “benefits include
no wastage, ease of use, fixed cost, reduced labour, consistency and convenience”.
NZ King Salmon marketing manager Stephen Gibson says convenience is simply achieved
by taking each portion from the freezer for the day it’s required. “Thaw the
portions in a chilled environment and they can last for a further four or so
days in this state. Savings are achieved through no labour cost for cutting and
preparing as would be the case if a whole or fillet was purchased. “The consistency
of portion cuts means even inexperienced kitchen hands can produce the correct
size. Standardised recipes and procedures can be confidently followed for quality
consistent meals where costs can be easily calculated,” Gibson says. The thermoform
technology enables a fresh product to be blast frozen with the air and atmosphere
extracted. The thawed portion loses none of its appearance from the day it was
frozen. “The colour, texture and look are as if the product was straight out
of the portioning machine. And because the salmon is high in omega 3 oils, the
product remains moist and will not dry out or be affected by freezer burn,” Gibson
says. NZ King Salmon says Frozen Salmon Fillet Portions perform equally as well
as non-frozen options. “Customer feedback has showed that not even the most regular
salmon eaters can tell the difference. The fact that we’ve won a contract supplying
the product to a large American restaurant chain is evidence of its value, effectiveness
and quality,” Gibson says. The cost of the frozen portions compared to the fresh
chilled portions is the same to the customer once labour savings are factored
in and the product has a 12 month frozen shelf life. Once it is thawed it lasts
up to five days at below four degrees. NZ King Salmon already had the portion
machine technology and the thermo-former technology and was able to product Frozen
Salmon Fillet Portions for a specific customer. The product is accessible from
all major hospitality industry distributors.
 Growers
welcome Zespri's release of new kiwifruit cultivars
(17 Jun 10)
All three of the new kiwifruit cultivars Zespri is releasing
commercially appear to have a sound agronomic base and to offer a "good market
proposition," Kiwifruit Growers' president Peter
Ombler says. Zespri is releasing for commercial production two new gold
cultivars capable of being marketed as variations on the hort16A zespri gold
fruit, and a new sweet green kiwifruit, green14. It said orchard trials had shown
both the golds are likely to be as productive
as the existing zespri gold vines – which earn about twice as much as conventional
green vines – and cost no more to grow.
But the cultivars – gold3 for early-season crops, and gold9, with long-storage
potential – will help Zespri sell gold kiwifruit for 30 weeks rather than the
existing 20 weeks. The sweet green will be exported to premium markets and decisions
about how it will be branded will be made next year, according to Zespri managers,
who see strong potential for sales at the start of the season, with the novelty
of the sweet variety likely to also attract new consumers. Zespri said an initial
200ha will be planted in its new green variety – which will be comparable in
production costs and yields to its existing green kiwifruit – and similar acreages
will be planted in each of the gold cultivars. Red varieties The company also
announced it will put out two red cultivars for orchard trials, and Mr Ombler
said growers looked forward to testing the new reds in commercial trials. More
at National
Business Review.
 Seales
animal nutrition stronger with West appointment
(17 Jun 10) Today Morrinsville-based Seales feeds declared that it is accelerating
its progress towards becoming New Zealand’s leading, scientifically-based, animal
nutrition company. Managing Director, Ross Hyland, announced the appointment
of Dr Andrew
West as General Manager, Strategy and R&D at Seales. “Dr West joins
Seales to help expand the contribution of science and technology to the feeding
of ruminant animals – cows, cattle, sheep and deer – in New Zealand. Animal nutrition
is a science not an art and it offers the greatest opportunity for both productivity
growth and pollution control within pastoral agriculture. I am confident that
Seales will play a central role in helping farmers achieve the twin goals of
more profit with a lower environmental footrpint” said Mr Hyland. “This is no
longer about supplementary feeds” said Mr Hyland, “it is about balanced feeds
to promote reproduction, growth, development and lactation, and better manage
nitrogen and greenhouse gases on farm.” Dr West described how he is genuinely
excited to be joining what in his view is the leader in animal feeds in NZ and
is excited by how Seales is growing its contribution of science to animal nutrition. “It
is the firm intention of Seales to work with leading scientists, particularly
those at AgResearch and at Massey, Lincoln and Auckland Universities, to progress
that science. To do so, we are in the process of appointing an impressive scientific
advisory board. Without question, this country will benefit greatly from a serious
scientific effort to underpin the nutrition of livestock and it is Seales’ aim
to provide the commercial leadership to achieve that” said Dr West. Dr West will
initially work at Seales on a 50% plus time basis and be based at Morrinsville
in the Waikato. Dr West begins employment with Seales on the 2nd of August, after
a lengthy term as CEO of AgResearch. Seales is happy for Dr West to continue
with his current Company Directorships.
 Butcher's
knife skills put to the test
(17 Jun 10) Young butchers nationwide are sharpening their knives and honing
their skills in preparation for the Alto
Young Butcher of the Year competition. All qualified butchers, 30 years
old and under are eligible to enter the main competition, sponsored by Alto,
Retail Meat Industry Training Organisation (RMITO), Beef + Lamb New Zealand,
Hellers, New Zealand Pork, Tegel, Dunninghams and Kerry Ingredients. New entrants
to the profession can also compete in the RMITO Butcher Apprentice of
the Year, running alongside the main category.
Competition organisers, Retail Meat New Zealand, has upped the
ante this year with a study tour to the UK up for grabs in the Young Butcher
category, and an Australian study tour for the Champion Apprentice. Retail Meat
New Zealand President, David Baines, says this competition has become a coveted
award in the meat industry. “With a history spanning three decades, the Young
Butcher of the Year competition has a legacy of great butchers and those competing
take the contest very seriously, says Baines. “The Apprentice category is an
exciting new development this year, encouraging those just entering the trade
to aim high from day one.” The first step to the title is winning one of the
regional competitions. These regionals will be on 6 July in Dunedin, 10 July
in Christchurch, Wellington and Hamilton and 17 July in Auckland. The winners
from the regionals then go onto the grand final in Auckland on 24 August. Contestants
will be marked on a written exam, interview and cutting test to find New Zealand’s
ultimate Young Butcher and Butcher Apprentice.
Entries close on Friday 25 June. www.retailmeat.org.nz
 Need
a dose of inspiration next week?
(15 Jun 10) The Annual Conference of the NZ Institute of Food Science & Technology
(NZIFST) takes place in Auckland next week, 3 days packed full of inspirational
speakers sharing their vision for opportunities in the Food Industry.
NZIFST CONFERENCE 2010 - " INSPIRATION TO PROSPERITY"
Wednesday
23 June - Friday 25 June 2010,
Ellerslie Event Centre, Auckland
Featuring ....
 Bridget
Liddell - Principal, Fahrenheit Ventures, New York (pictured, top); ‘Food
and Beverage: New Zealand's Global Industry’. Bridget provides leadership
to companies seeking to successfully commercialise their products and services
in the US market. Her clients are strong offshore brands seeking swift, profitable
traction with American audiences.
 Peter
Smith -
MD, Progressive Enterprises (pictured); ‘Supermarket retailing a
bellwether for both inspiration and prosperity’
Also speaking:
David Irving,
(The Icehouse founder)
Andrew
Ferrier (Fonterra)
Jim Moser (CEO,
Clemenger Group New Zealand)
Barry
Irvin (Tatura Milk /Bega Cheese)
Geoff
Scott (Chef/Owner – Vinnies Restaurant)
Katherine
Rich (FGC)
 Sara
Trotman (Bizzone - pictured)
Andrei
Mikhalevsky (Fonterra)
Graeme
Harrison (Founder and Chairman, ANZCO Foods)
.....
and
so many more.
Great value at only $230/half day or $1020 for all 3 days ! (includes lunches
, morning & afternoon teas).
Company Multi-Pass also available.
Registration
and full programme at: www.nzifst.org.nz
 Wine
to the Dragon
(15 Jun 10) Is China the next major market for New Zealand wine? The China wine
market is expected to grow by 32% to 1.25 billion bottles over the next three
years. The New Zealand Wine Business Symposium, 29 – 30 June,
explores the China market potential in detail. Mainland China is a huge market.
With a population in excess of 1.3 billion, it is regarded as one of the economic
power houses of the world. Traditionally wine in China has been made from grain,
the most common being rice
wine but a growing number of Chinese have ‘discovered’ western styled wines made
from grapes.
China has its’ own domestic wine industry with a total vineyard area twice as
large as New Zealand. However demand for high quality, premium wine is growing
faster than local vineyard plantings and this has created a substantial market
for imported wines, with France and Australia the largest importers into China.
The market perceives wine as a ‘glamorous’ product and wine is mainly consumed
in circumstances where the host is trying to impress. Chinese culture then plays
an important role in the marketing of wine. New Zealand wine, in very small volumes,
is present in this market, but as China is seen as a major emerging market, how
to enter, how to develop, and how to establish New Zealand wine as a premium
product is a significant challenge for the future of the New Zealand wine industry.
The New Zealand Wine Industry Symposium is bringing Lawrie Stanford from
Australia to present the very latest market research on the Chinese wine market.
Lawrie is a wine industry analyst who has specialised in the China and Asian
markets
over many years. Lawrie will be assisted in the workshops by David Wishart who
was New Zealand Trade Commissioner to Hong Kong and Macau 2005 – 2008, and is
currently International Marketing Manager, North Asia for NZ Trade and Enterprise
The presentation and the ensuing workshops will give New Zealand winemakers and
marketers the knowledge and tools to assist in this very large challenge. The
China New Zealand Free Trade Agreement provides a significant competitive advantage
to the New Zealand wine industry with taxes 20% lower than our competitors, but
the way into the Chinese market is fraught with many difficulties. With the market
for wine in China anticipated to grow by approximately 32% to 1.25 billion bottles
over the next three years, now is the time for the New Zealand industry to create
a niche market for our high quality red and white wines. This symposium offers
a singular opportunity for those in the New Zealand wine industry to learn firsthand
about; regulatory controls, the cultural significance, the perceived health benefits,
the gateways into the various regions, the importance of premium positioning,
who are the people purchasing imported wines, market segments, wine and business,
the growing urban affluence, subtleties of the Chinese palate, and importation
and distribution logistics.
Registration
forms are available from the organisers at (06) 844 9956, or oncall@clear.net.nz or
online at www.winebusiness.co.nz
 Supermarket
Guru™ leaves his mark
(15 Jun 10) Katherine Rich, Chief Executive Officer of the New Zealand Food & Grocery
Council is delighted with ‘The
Lempert Effect’. The visit of Los Angeles based Phil
Lempert, aka ‘The Supermarket Guru™’ has shown New Zealanders
just why he is known as the ‘Rockstar’ of his domain. Over 300 Grocery Industry
leaders gathered at a lunch to hear Lempert’s advice and observations on NZ and
US trends within their various sectors. Lempert is a regular on major US television
News and Lifestyle shows. His website www.supermarketguru.com attracts
in the order of 12,000,000 unique views each year. In a brief walk through an
Auckland supermarket, Lempert was impressed with many aspects of the experience,
noting that some packaging is right up with, if not ahead of similar US products.
In fact he noted, NZ even leads the US by having Supermarkets located within
our Malls.
Highlights of his address included.
The Future – technologies
such as mobile devices and the Apple ipad will enable consumers to commandeer
the shopping experience. This includes bar code reading, allowing customers to
view best food practices through interactive websites.
His theory on the
reasons customers choose products from the thousands on offer. Taste comes first;
followed by an all around holistic approach to the essence of a brand and what
is on offer.
“ There is a global awareness of food safety and where our food comes from, food
and fuel prices, the greening of the world… Consumers are hungry for health.” He
said. “Covering 5 niche needs will give a brand more longevity than a focus on
just one, such as value or indeed Carbon Miles.”
Lempert is a big
fan of ‘point of origin’ labelling and sees it as being an attraction to well
informed customers worldwide. He rubbished European sentiments regarding NZ’s
place in the world of export and the size of NZ’s footprint from its carbon miles.
Lempert points out that a hothouse in Holland growing vegetables and fruit off
season, will use more energy than the footprint from any plane or ship.
Healthy convenience
foods are a big growth industry for NZ to take a lead. A favourite of Lemperts
is what Microwave technology with appropriately packaged foods can offer.
Phil Lempert’s Global Trends 2010
Food obsession
will continue and grow
Fad diets will
always be a factor
Globesity shifts:
awareness to consequences
Processed foods
= disease
Pure, fresh, natural
= health
Knowing where our
products come from
DIY Doctoring:
functional, peptides, probiotics
Handheld devices
set real-time information
Lempert summed the future of the Food World as being in The Three “C”s
Cater…to health
and wellness
Create…a convenient
shopping experience
Celebrate…food,
preparation and taste
Katherine Rich said. “Phil Lempert has provided invaluable building blocks for
informed debate in the grocery and political arenas. His first visit to Australasia
will have a ripple effect on how we view our market share worldwide.”
 Top
award for Kiwi olive oil
(15 Jun 10) A Wairarapa olive oil has muscled aside international brands to win
a top award in Los Angeles. The Kiwi producers entered the Los Angeles Country
Fair Olive Oils of the World competition and were judged alongside 318 oils from
19 countries in the international section.
A total of 477 oils were in the competition. Ruakokoputuna Olives estate,
near Martinborough – which won two gold medals at the competition in 2006 and
three the following year – has just picked up a Best of Class along with a gold
and a silver medal. They take its haul to 20 international medals since its first
oil was produced just five years ago. It was the only New Zealand entry to get
an International Best of Class. Ruakokoputuna, owned and operated by Wellington
photographer Mike Wilkinson and partner Wendy
Fisher, was the only producer at the fair to get such a medal haul.
Mr Wilkinson said the awards, in which other New Zealand producers also walked
away with medals, proved Kiwis oil producers could punch well above their weight.
More at The
Dominion Post.
 Food
group welcomes review of consumer law
(15 Jun 10) The Food and Grocery Council has welcomed the release of a discussion
document on plans to review and rationalise consumer law.
Consumer Affairs Minister Heather Roy said yesterday the discussion
document focused on a "one law one door" policy. "One law refers to the goal
of principles-based consumer-supplier legislation, while one door aims to provide
a single portal consumers can use to seek advice and assistance when consumer
transactions go awry," Mrs Roy said. The document also addresses the government's
goal to achieve a single economic market wherever possible with Australia, which
is also undergoing a major consumer law review that is being closely monitored
here.
Food and Grocery Council chief executive Katherine Rich said
the review was significant
and provided "a genuine opportunity to streamline existing consumer-related laws,
some of which are over 80 years old." Mrs Rich said some of the laws were particularly
important to the grocery sector and were crucial to a well functioning market.
The Direct Selling Association (DSA) said it was pleased a review was under way. "The
need for change has been evident for many years and we believe that by incorporating
many of the highly prescriptive legislations into a more principled basis of
legislation, this should be both a simplification and an empowerment of consumer
rights through both self enforcement and the ability of the Commerce Commission
to enforce rogue marketers," said DSA executive director Garth Wyllie.
Submissions on the discussion document are due by the end of July and oral submissions
will be heard in August.
More at National
Business Review.
 Shopping?
Don't forget your phone
(15 Jun 10) Cellphones look set to replace the supermarket checkout when you
do your grocery shopping. With the push of a button you will scan an item with
your phone and it will tell you everything you want to know about the product
and the company that made it. And, when you walk out the door your money will
automatically be taken from your account. This is the supermarket of the future
and, according to "The Supermarket Guru" Phil
Lempert, who is visiting New Zealand from the United States, that future
is not too far away.
Speaking to the Herald as he walked the aisles of New World Albany yesterday,
Mr Lempert said a growing consumer conscience and mobile phone technology in
the US are changing the way people shop. Mr Lempert, who is in the country to
address supermarket suppliers and members of the NZ Food and Grocery Council
today, said New Zealand shoppers will see the changes within the next few years. "You're
going to see people shopping up and down the aisles with an iPad. Look up the
brand name, it will tell you everything you need to know about that company.
It's going to get rid of the bad ones and promote the good ones." Demands around
country of origin labelling are huge in the US and New Zealand appears set to
follow, but Mr Lempert said that was just the start. Customers are growing increasingly
concerned about the ethical issues around food, from ingredients to packaging
- and even a company's carbon footprint.
More at NZ
Herald.
 Turners & Growers
rolls out ENZARed
(14 Jun 10) Fifty-one years ago on June 15 1959, Turners & Growers coined the
name ‘Kiwifruit’ and took it to the world. That milestone this week sees the
company rolling out global plans for its ENZARed™ kiwifruit,
tipped to become the premium kiwifruit variety for international consumers.
ENZARed™ is the world’s first commercialised red kiwifruit variety. The fruit’s
striking red starburst centre, exotic flavour and creamy texture have earned
it the title of most exciting new variety to hit international markets since
gold kiwifruit more than a decade ago.
Turners & Growers owns the global Intellectual Property Rights to the new variety
allowing the company to set up growing hubs for ENZARed™ in both the Northern
and Southern hemispheres to ensure year-round supply to international supermarkets.
Turners & Growers CEO, Jeff Wesley has just returned from visiting Italy, France
and China where Turners & Growers is establishing the ENZARed ™ crops in the
Northern Hemisphere. China is now in its third season of commercial production
of ENZARed™ where domestic demand for the fruit is so strong that export volumes
of the fruit have been limited.
Jeff Wesley says that at the ENZARed™ Kiwi Project at Dujiangjan in China’s Sichuan
province, Turners & Growers is providing technical support and expertise to assist
local growers to adopt and implement best practice growing techniques to produce
fruit to the highest global standards.
 “ENZARed’s™ unique
taste suits the Asian palate and the European market where it sold last year
at a 17% premium to gold kiwifruit.” In Italy, Turners & Growers is growing several
thousand ENZARed™ plants to establish large ENZARed™ orchards in both Italy and
France. By 2012 the company will have around 100 hectares of ENZARed™ growing
in the two countries to boost supply to the European market during Europe’s winter. “During
our visit we were able to see the first ENZARed™ fruit produced on grafted vines
in Italy and are extremely pleased with the fruit’s development in Italy’s growing
conditions.” Turners & Growers is working to establish New Zealand as the Southern
Hemisphere’s growing hub for ENZARed™. It has a major propagation project underway
at its research facility in Kerikeri to produce ENZARed™ plants and grafting
material for next year when Turners & Growers will be grafting several thousand
ENZARed™ plants on its orchards here.
The potential size of the market for ENZARed™ grown and exported from New Zealand
is similar to gold kiwifruit, which currently earns over $250 million annually
for the New Zealand kiwifruit industry. “The global market for this premium new
variety is extremely strong. It is the type of rare “break-through” new product
that becomes the new benchmark in its category for supermarkets and consumers
around the world.” We are very proud that as the New Zealand Company that named
the ‘Kiwifruit’ back in 1959 we are leading the market with this red “star” of
the global kiwifruit industry in 2010,” he said. This Tuesday, (15th June) marks
the 51st anniversary of Turners & Growers coining the name ‘Kiwifruit’ in 1959
when the company was establishing the export market for NZ-grown Chinese Gooseberries
in the United States.
 Iced
Teas with a twist
(14 Jun 10) Innovative Kiwi drinks company Ti Tonics has today
launched its range of premium iced teas, answering consumer demand and providing
a healthy, high-end beverage experience. With a divine range of fruit flavoured
white and green teas to appeal to even the most discerning palate, Ti Tonics
varieties include Blueberry White Tea, Mango Acai White Tea, Nectarine White
Tea, Pomegranate Green Tea and Yumberry Green Tea (RRP $4.50). Specialising in
the only the highest-quality iced teas, Ti Tonics uses natural ingredients and
premium sources of antioxidants in its drinks, which are characterised by stylish,
slimline packaging and crisp, clear hues.
Already popular with Auckland’s best loved cafes and food retailers including
Nosh and Auckland’s fashionable The Department Store, Ti Tonics are capitalising
on the emerging market - with a growing number of customers asking for great
tasting functional beverages. Scientifically formulated to provide consumers
with a drink that refreshes from the inside out, all Ti Tonics iced teas contain
polyphenols – antioxidants that harness the numerous health benefits contained
in green tea or the skins of fruits and vegetables. Ti Tonics are sweetened naturally
and each drink contains approximately 100 calories per 350ml serving – 20 per
cent less sugar than most premium juices on the market that don’t use artificial
sweeteners.
Ti Tonics founder Dr Tracey King says her vision for the company
was inspired by the lack of healthy beverage alternatives on the market for consumers.
Combined with the growing popularity of iced teas, King says she felt compelled
to design a truly functional health product. “Ti Tonics are dedicated to creating
drinks that can make a powerful difference to consumers,” says Dr King, who also
holds a PhD in Health Psychology. “Our drinks are an easy and delicious way to
incorporate essential nutrients into your daily diet, support a healthy immune
function and reboot your system from the inside out.” Significant research was
undertaken to create the Ti Tonics range, the result of which is the creation
of products that are considered scientifically advanced and ahead of the industry
pack.
Ti Tonics are available in selected cafés, bars, spas and hotels and nationwide
online. For more information about the Ti Tonics range visit www.ti-tonics.com
 Talley's
bid for meat processor Affco
(14 Jun 10) NZX-listed meat processor Affco is the target of
a full takeover bid by its largest shareholder, Talley's Group, which has agreed
to buy out the next-biggest investor, raising its stake to 76 per cent. Talley's,
which owned 53 per cent has reached an agreement to buy out the Spencer family's
Toocooya Nominees. It is now required by New Zealand takeovers law to make an
offer to all shareholders. Talley's has indicated it plans to offer 37c a share,
the same price agreed with Toocooya, valuing Affco at $187 million. The Affco
board said shareholders should take no action until directors had sought independent
advice. Talley's, which owns 52.8 per cent of Affco, would own 76.2 per cent
of the company once it acquires the Toocooya stake. Founded in 1904 as the Auckland
Farmers Freezing Co-operative exporting meat to Britain, Affco Holdings listed
in 1995 after a debt restructure and a 100 million public share offer at 50c.
In October 2001 Talley's bought 10 per cent of the company for 29.6c a share.
Affco owns 44 per cent of Dairy Trust, the owner of independent cheese maker
Open Country Cheese, which Fonterra regards as a competitor for domestic milk
supply. Affco employs more than 2800 people, at plants in the Bay of Islands
(Moerewa), Waikato (Horotiu), Bay of Plenty (Rangiuru), Hawkes Bay (Wairoa),
Wanganui (Imlay) and Feilding (Manawatu).
More at NZ
Herald.
 Local
company bites into snack market
(12 Jun 10) A new premium snack company specialising in high quality nuts and
dried fruits has launched into the New Zealand market with strong sales growth
and quick uptake by premium food stockists.
The growing popularity of new Nuttz Gourmet Selection packaged
nuts has already seen it snapped up by some of the country’s premium food outlets,
including Nosh, Smith & Caughey’s and Albany New World. The founder of Nuttz
Gourmet Selection Alan Lilburn says there is a huge market in
New Zealand for healthy snack alternatives and believes his company is going
someway to address it. “We already have good penetration of gourmet food stockists
but any food providers, including health food stores, gyms, cafes and restaurants
should provide a quality healthy snack alternative to their existing customer
base.” Lilburn attributes the early success and market penetration of Nuttz Gourmet
Selection to the quality and taste of the product. Once tasted, Lilburn describes
the conversion to sale ratio as “very high”. Presented in stylish, distinct clear
packaging, Nuttz Gourmet Selection offer
sweet varieties in Chai
Almond, Vienna Almond, Honey & Sesame Almond, Honey Cashew, Cinnamon Cashew and Honey
Macadamia. Their spicy/savory varieties come in Thai Sweet Chilli
Cashew, Moroccan Tajine Cashew Lemon Myrtle & Black Pepper Macadamia, and Wasabi
Macadamia.
Using only the highest quality nuts, the company’s unique coating and dry roasting
process offers New Zealander’s a popular alternative to the traditional packaged
nut varieties, which have been salted or roasted in oil - significantly reducing
their nutritional value. Lilburn says as many nut varieties are not grown in
New Zealand in commercial quantities he out-sources the nuts, based on their
size and quality. “We source cashews from Vietnam, almonds from Australia or
California and macadamias from Australia, or New Zealand depending on season
and supply, he says. Various coating techniques are used depending on the nut
and flavour, however the majority are coated with honey. This keeps the product
gluten free and cholesterol free while also allowing the natural spices to bond
to the nut. The nuts are also dry roasted to prevent saturated fat from oil roasting
decreasing nutritional value of the nut. Most varieties contain no trans fats,
are cholesterol free, gluten free and low GI while also containing the natural
health benefits of nuts – unsaturated fats as well as essential minerals and
vitamins.
For more information visit www.nuttz.co.nz
 Salt
reduction at heart of new agreement
(11 June 10)
Aligning efforts to reduce New Zealanders’ salt intake is at the heart of an
agreement signed by The
New Zealand Food Safety Authority (NZFSA) and the Heart Foundation yesterday.
The parties have a long history of working together, but NZFSA chief executive Andrew
McKenzie says signing a Memorandum of Understanding (MoU) formalises
the relationship and puts systems in place to help share information and avoid
duplication of effort. “Our organisations are both dedicated to improving the
safety and suitability of the food supply and this agreement provides the framework
for working together on common goals regarding salt reduction in the New Zealand
food supply,” Andrew says.
New Zealanders’ salt intake is in excess of twice the recommended level - with
around 80% of our intake coming from processed foods. Heart Foundation executive
director Tony Duncan says in recent years many New Zealand food
companies have successfully collaborated with the Heart Foundation to reduce
salt in their products. “Our goal is to target the leading sources of salt in
our diet and support and encourage food manufacturers to reduce salt within key
food categories." “This collaboration with NZFSA will lead to improved systems
for gathering evidence and monitoring the health outcomes of this important work,” Tony
says. The New Zealand Total Diet Study, which NZFSA last conducted in 2003/04,
estimated that the average New Zealander’s salt intake is in excess of twice
the recommended level - with around 80% of our intake coming from processed foods.
NZFSA also shares information and resources with international agencies that
are working to bring down their populations’ salt intake, such as Health Canada,
the United Kingdom Food Standards Agency and the New South Wales Food Authority.
When new insights are gained from these partnerships, NZFSA feeds these back
to the Heart Foundation. Dietary salt reduction is the first area of focus for
NZFSA’s Nutrition Strategy: the other areas focus on essential nutrients, such
as vitamin D, and dietary fats supporting NZFSA’s mandate to improve the safety
and suitability of the food supply.
 Food
prices record first annual fall in six years
(11 Jun 10) Food prices fell 0.7 percent in May 2010 and by 0.5 percent for the
year to May, Statistics New Zealand said today. This is the first annual fall
in food prices since the year to July 2004. For the year to May 2010, lower prices
were recorded for meat, poultry, and fish (down 4.5 percent) and fruit and vegetables
(down 4.5 percent). Meat, poultry, and fish prices have now returned to levels
last seen in September 2008 and are 7.1 percent lower than their peak in 2009.
Fruit and vegetable prices have been falling on an annual basis for nearly a
year. The 0.7 percent fall in food prices in the May 2010 month followed a 0.5
percent fall in April and a 0.2 percent rise in March. "Food prices are back
down to levels last seen in 2008 and are now 3.8 percent below their peak in
July last year," Statistics New Zealand's prices manager Chris Pike said. In
May 2010, the meat, poultry, and fish subgroup decreased 2.4 percent. The key
contributors were porterhouse/sirloin beef steak (down 16.2 percent) and fresh
chicken (down 5.0 percent), both of which were influenced by discounting. The
grocery food subgroup decreased 0.7 percent in May 2010. This decrease was largely
due to lower prices for potato crisps (down 5.8 percent) and chocolate bars and
blocks (down 4.4 percent). However, butter and cheddar cheese prices are on the
rise, having increased 51.1 percent and 13.6 percent, respectively, over the
past five months. Fruit and vegetable prices decreased 2.1 percent in May 2010,
with mandarin and kiwifruit prices falling 34.7 percent and 49.4 percent, respectively.
Kiwifruit and mandarin prices typically fall in May as supply becomes more plentiful.
 Nosh
Food Market introduces Saveur Duck Fat
(10 Jun 10) Nosh Food Market’s Product of the Week is Saveur Duck
Fat. Top
NZ chef’s use duck fat to make the perfect roast potatoes, and you can recreate
these at home yourself with Saveur Duck’s Duck Fat from Nosh Food Market. Hailing
from France, clarified duck fat was once used for preserving duck legs in glass
or pottery jars for use when ducks were out of season. Today, the same process
is used by top restaurateurs and knowledgeable home chefs in preparing duck confit
and sautéing potatoes to a wonderful golden colour.
Saveur Duck’s clarified duck fat is an all natural product. Produced at a temperature
of 90-100 degrees Celsius, this product has a chilled shelf life of at least
twelve months. Saveur Duck is produced and distributed by Gameford Lodge 2009
Ltd, Auckland.
Nosh
Food
Market’s advice: For the ultimate roast and sauteed potatoes, parboil and drain
your meat and vege, roughing up the outsides in the sieve or colander. Cook in
plenty of hot Saveur Duck duck fat until crusty - adding sliced garlic and thyme
midway. And lots of flaky salt when serving is essential! The perfect Winter
cooking accompaniment, Saveur Duck Fat is now available
at all Nosh Food Markets for an RRP of $14.99 for a 450 gram
tub. www.noshfoodmarket.co.nz
 Supermarket
giant plans new stores
(10 Jun 10) Supermarket operator Progressive Enterprises has spent $200 million
in the past year as it expands and rebrands and plans to build five new Countdown stores
in the upper North Island. Progressive, which committed last year to spending
$1 billion over five years, plans to build new stores at Beachlands in coastal
Manukau City, at St Johns in the east of Auckland City, at Kerikeri in the Bay
of Islands, and in Warkworth and Hamilton. Plans for the quiet, but expanding,
seaside area of Beachlands are well advanced. The supermarket giant wants to
have land near the coast southeast of Auckland rezoned as business, enabling
it to build a $50 million new town centre, including a huge 3600sq m Countdown.
In September, the 150-store Australian owner of the Woolworths, Foodtown and
Countdown brands announced a five-year plan to rebrand all its stores as Countdowns,
build new stores and refurbish existing ones. Penny Newbigin,
Progressive spokesperson, said yesterday that since last June, the chain had
spent $200 million. A new Countdown is rising at Hornby, Christchurch and in
the last year, new stores were developed at Pukekohe, Manukau and New Plymouth.
Newbigin said $50 million at Beachlands was Progressive's estimated investment
but other retailing interest was being sought to create the new town centre.
More at NZ
Herald.
 Fonterra
to double up on internet auctions
(10 Jun 10) Dairy giant Fonterra will increase its online trading auction from
once a month to twice from September in a bid to increase its customer base and
be more transparent with its pricing, the company announced yesterday.
The globalDairyTrade platform was introduced in 2008 and has
been successful with bidders. There are 280 registered and each event attracts
between 100 and 140. A survey of the major clients showed there was a demand
for more frequent trades.
Fonterra global trade managing director Kelvin Wickham said
the extra auction would add more depth and credibility to pricing trends. He
said the additional auction would give the market greater confidence as up-to-date
information would be available, as well as the current balance of supply and
demand. "The key driver is greater frequency of price [for our customers] and
continued growth. To build extra liquidity and increase the number of buyers
and sellers," Wickham said. From the August 3 auction, Fonterra will be selling
buttermilk powder and two new specifications of existing products - high heat/heat
stable skim milk powder and anhydrous milk fat in 1000kg bulk packs. Apart from
the above products the platform also sells whole milk powder and skim milk powder.
To date about 500,000 metric tonnes, worth $2.3 billion, has been sold through
the online platform to bidders in 56 countries.
More at NZ
Herald.
 Multi-million
investment for new apples and pears
(9 Jun 10) New Zealand and Australian pipfruit growers have recommitted to a
multi-million dollar joint venture to produce new apple and pear cultivars. Together,
Australasian growers will invest NZ$11.5 million over the next five years through
their established joint venture company, Prevar™ Limited.
Prevar™ was formed in 2004 to commercialise new apple and pear cultivars from
the pipfruit
breeding programme at Plant & Food Research. The programme develops new cultivars
that meet consumer demand for novel, great tasting, healthy and convenient apples
and pears for domestic and export markets. The $11.5 million investment will
be shared equally between Pipfruit New Zealand (PNZ) and
Apple & Pear Australia Limited (APAL). Plant & Food Research has also recommitted
to the joint venture agreement, as a 10% shareholder, and the Associated International
Group of
Nurseries (AIGN®) has been appointed as a key service provider for global cultivar
distribution and evaluation. “This reinvestment in Prevar™ demonstrates the strong
foundation the company has built
over the past five years,” says CEO Dr Brett Ennis. “The skills
and expertise of our partners will allow us to build on the lessons we have learnt
and deliver new, exciting cultivars to
Australasian growers.” PNZ and APAL will provide access to apple and pear growers
in New Zealand and Australia for late stage commercial trials, as well as marketing
and management of new cultivars. “PNZ remains very committed to Prevar™. The
New Zealand pipfruit industry will continue to benefit from the new cultivars
with growers having the first supply opportunities in world
markets,” says Ian Palmer, Chairman of Pipfruit New Zealand. “APAL believes that
Prevar™ has made good progress in developing world class apples and
pears,” says Tony Russell, General Manager of APAL. “In the six years since its
inception, Prevar has demonstrated the quality of its commercial pipeline, and
we are excited to provide
support into the future.” Australian investment in Prevar™ has been facilitated
by Horticulture Australia Limited (HAL) in partnership with APAL. It is funded
by apple and pear levies as well as voluntary contributions. The Australian Government
provides matched funding for all HAL's R&D
activities.
Plant & Food Research will provide research and intellectual property to the
joint venture, as well as reinvestment of royalties derived from cultivars developed
in the breeding
programme. “Plant & Food Research has an established track record in pipfruit
breeding, with a number of successful cultivars already available in the global
marketplace,” says CEO Peter
Landon-
Lane. “Prevar™ has great potential to deliver new, exciting cultivars
for premium export markets, and we look forward to building on the strong partnerships
established over the past
six years.” AIGN®, a founding partner in Prevar™ Limited, will continue to provide
the linkages and logistics necessary for new cultivar global distribution, testing,
intellectual property
management and propagation. Lynnell Brandt, president of AIGN®,
says, “AIGN® continues to be very proud of its role with
Prevar™ as it moves forward on the world stage. Growers will continue to see
the benefits
from this on-going relationship in their orchards in the years ahead.” “Prevar™ has
released five new apple cultivars and three new pear cultivars since 2005 with
additional licenses to be concluded in the very near future,” says Dr Ennis.
Prevar™ gratefully acknowledges the New Zealand Foundation for Research Science
and Technology for co-funding the related science discovery that underpins the
commercial
breeding programme. “There is little doubt that the success of the programme
is attributable
to the investment that FRST have made,” says Dr Ennis.
 Hogan’s
heroes take on Aussie chefs
(8 Jun 10) Lance Corporal Stephen Hogan is looking forward to
taking on the Aussies – but it will be with salmon at the ready rather than anything
more destructive. The 24 year old army chef from Papakura Military Camp is about
to take on Australia’s best as part of the New Zealand Chefs Association senior
culinary team for the Gourmet
Pacific Challenge in Auckland in June. The challenge is being held in
Auckland at Fine Food New Zealand, the country’s first international
food and hospitality event and involves both senior and junior teams. The competition
features team and individual challenges over two days. Corporal Hogan has been
training with the team every second weekend and is looking forward to the clash
with the Aussies. “The services are normally regarded as the place you go if
you want to defend your nation so I reckon I’m in the right place for this challenge,” Stephen
says. “I love cooking competitions and have done OK representing the army in
the past.” Stephen’s modesty belies his fighting spirit. He has won a couple
of army competitions and has also been a member of the defence team in two Toque
D’Or events. The Toque D’Or is New Zealand's premier tertiary cookery and food
service competition and Stephen won a silver in 2007 and a gold medal in 2008.
Corporal Hogan has his own heroes in the New Zealand team-mates he is working
with at the Gourmet Pacific Challenge at Fine Food New Zealand in Auckland on
June 13 and 14.
And he’s a big fan of the Regal King Salmon being used at the event. Stephen’s
not saying what dish the team is cooking at the event but his own favourite involves
pan fried crispy skin King salmon with lime juice and coriander. “King salmon
is such a delicate and beautiful taste - I enjoy the salmon for the salmon and
try to let the flavour come through,” he says. Over two days of intense competition
professional chefs compete in a variety of culinary cooking competitions earning
points for their teams as they seek not only culinary glory, but to uphold their
national pride. Individual team members compete in individual competitions, preparing
dishes of Regal King Salmon, NZ Beef & Lamb accompanied with appropriate garnishes
of NZ Vegetables and mouth-watering desserts. On day two, the competitors compete
in their teams as they reproduce their individual dishes as part of a five course
gourmet meal under the watchful scrutiny of a panel of international judges from
the World Association of Chefs Societies (WACS).
 Marketing
of New Zealand wine takes centre stage
(8 Jun 10) Over two days 29 – 30 June 2010, winemakers and wine
industry executives will have a unique opportunity to learn firsthand the effects
that the changed global economic conditions are having on the marketing of New
Zealand wine.
The second New Zealand Wine Business Symposium “Market To Market” is
being held
at the Eastern Institute of Technology (EIT). The organisers
have assembled, from around the world, the most outstanding team of presenters.
In all, fifteen presenters will speak at the plenary sessions and conduct workshops.
Spokesperson for the organisers, Kevyn Moore QSM, said “I have
had the opportunity to read most of the presentations and anyone involved in
the marketing of New
Zealand wine should register and attend this symposium.” He added; “Those who
do participate will be given the latest market intelligence and research findings.
These are so informative the attendees at the symposium will have an advantage
over the rest of the industry.” The key markets of UK, USA, Australia, and Europe,
plus major emerging markets such as China will all be discussed in considerable
detail. Presentations will also include information on differing market segments
and the key factors that lead a consumer to decide which wine to purchase. The
USA is the largest wine market in the world. New Zealand wine exports to the
USA exceed $214 million. However, distribution and purchasing patterns have been
radically altered as a result of the American financial problems. The foremost
company studying and analysing the USA wine market is Gomberg Fredrikson and
Associates. They have undertaken specific detailed market research for the New
Zealand Wine Business Symposium 2010. The research focuses on the current market
position and the future potential for New Zealand wine in this new market environment.
Jon and Eileen Fredrikson will present these findings to all delegates in a plenary
session on the first day and conduct three in-depth workshops. Jon A.
Fredrikson is a wine industry consultant with four decades of diversified
experience in the wine business. He is President of Gomberg,
Fredrikson & Associates, a professional consulting firm founded in 1948. A former
Naval Officer, Fredrikson was a Fulbright Scholar in economics and received his
MBA from Columbia University. Jon works on a broad range of professional consulting
projects in wine industry economics, market planning and winery acquisitions
and divestitures. In 2007, he served as the advisor to Stag’s Leap Wine Cellars
on its sale to Michelle-Antinori, LLC. He publishes The Gomberg-Fredrikson Report,
a monthly business publication covering wine industry marketing trends. A recognized
authority on the wine industry, Jon Fredrikson has been one of the most quoted
sources in stories about the U.S. wine business over the years. Jon wrote the
chapter on wine consumption trends in Jansis Robinson’s Oxford Companion to the
Wines of North America. Jon Fredrikson serves on the Board of Directors or Advisors
of four Californian wineries. All wineries currently exporting to the USA and
any winery planning to do so,
will find this information of strategic importance.
Registration
forms are available from the organisers at (06) 844 9956, or oncall@clear.net.nz or
online at www.winebusiness.co.nz
 New
Plymouth Rest Home graduates amongst first in NZ
(8 Jun 10) Catering staff at New Plymouth’s Radius Heatherlea
and Thornleigh Park rest homes are among the first in the country to graduate
from the highly esteemed NZQA recognized Food Services Residential programme
aimed at setting a new standard in rest home food service. Five local graduates
recently completed the programme that focuses on delivering tastefully presented
delicious and nutritious meals as well as enhanced food safety practices within
rest homes. They are just a handful of 12 graduates nationwide who have so far
completed the specialized 20 hour in-house training course. “The course is the
first of its kind to be initiated in the aged care sector, and Radius is leading
the charge and amongst the first of residential care organisations who have completed
the programme”, says Steve Hanrahan, Chief Executive of the
Hospitality Standards Institute (HSI). The two New Plymouth rest homes are part
of the nationwide network of Radius rest home and hospitals that care for the
elderly and disabled. The company has initiated a nationwide roll out of the
programme for all Radius catering staff
to complete before the end of the year. “New Zealand’s Health and Disability
Sector Standard already sets a high standard for the production of safe and nutritious
meals. But Radius is keen to develop this further and create a real understanding
amongst catering personnel so they become passionate about delivering a product
with creativity that pleases not
just the pallate but also the eye,” says Brien Cree, CEO of
Radius Residential Care. Brien also acknowledges that meal times in aged care
facilities are a major focal point amongst residents and something they look
forward to each day. “Radius recognizes that food quality, service and presentation
are becoming more and more important with the growth and demands in our industry.
The Food Services Residential course addresses the specific needs within rest
homes and we feel it is important to continually upskill our staff to be able
to deliver more choice
and well presented meals to our residents”. “The aged care industry accounts
for a very large section of the hospitality industry and Radius is proud to be
paving the way and setting the benchmark with
this new training programme”, says Brien.
 Food
labelling too complicated
(6 Jun 10) Nutrition labels on food packets are a waste of time because most
of us are not clever enough to understand the maths or too pressured for time
to take it all in, a new study shows. And current labelling does nothing to counter
the obesity epidemic, say the researchers, from Massey and Otago universities. Janet
Hoek, of Otago University's department of marketing, says the findings
should worry health advocates who consistently emphasise individual responsibility.
Food labelling varied greatly and simply confused consumers. The figures on the
recommended percentage of daily intake required "a level of attention that was
incompatible with consumers' normal shopping behaviour" and required mathematical
skills most shoppers did not possess. Harassed parents especially wanted to be
in and out of shops quickly. "We suggest policy makers who wish to reduce obesity
should ensure that nutrition labels suit consumer needs rather than manufacturers'
objectives and recommend they place a priority on public health considerations
when evaluating front-of-package labelling options." The research also found
that shoppers needed more education so they could compare similar products and
understand - for example, labelling that described a product as low in fat but
high in sugar. Standardising front-of-package information could have an important
public health benefit, the researchers say.
Despite a move to "traffic light" labelling (red for unhealthy, orange not very
healthy and green for healthy), food manufacturers said the system is too simple,
and some research participants agreed. More at Sunday
Star Times.
 Tip
Top's marshmallow ice cream could be "world first"
(4 Jun 10) A chocolate fish-shaped ice cream, just under a decade ago, was the
first time Tip Top had tried to make a marshmallow-wrapped ice cream on a stick,
but back then marshmallow proved to be a formidable production challenge and
the product was discontinued .... TODAY the ice cream-maker who won 2010's Supreme
Ice Cream Award re-writes ice cream history. After nine years, nine trials,
more than 2000 man hours, Kiwi ingenuity from a team of 100 people, and 12,500
litres of pink marshmallow, Tip Top Ice Cream has produced what is believed to
be the world's first novelty ice cream wrapped
in marshmallow. "This time we can say we have conquered marshmallow", says Angelina
Ashcroft of Tip Top. The new ice cream started out as a sample which
was hand-made by Senior R & D
Technologist Jane Ogg. Liking what they saw and tasted, the
company then
worked together to produce Memphis Meltdown Rocky Road which
delivers chocolate ice cream rippled with raspberry jelly, dipped in pink marshmallow,
and smothered in choc, nuts and coconut - on a stick. With a culture of tenacity
at Tip Top, the engineering and operations team responded to the challenge. Pipes
clogged with quick-setting marshmallow wouldn't be conducive to seamless manufacturing,
so the engineers worked out a way to heat and insulate the pipes to allow the
marshmallow to flow. Memphis Meltdown is a favourite with Kiwis and is New Zealand's
most technically-advanced ice cream. It's no stranger to world-firsts and in
fact it now boasts an uncanny three.
 First
came Memphis Meltdown Gooey Caramel in the '90s. A triple-dipped ice cream with
a layer of caramel sandwiched between two layers of chocolate had never been
made anywhere in the world, commercially, before. Realising the uniqueness of
its invention Tip Top patented its intellectual hot-property in the world's biggest
ice cream market - the U.S. Next, the now-famous innovation team at Tip Top invented
the world's first ice cream-making process that puts whole mini-biscuits into
Memphis Meltdown Big Bikkie. This second Tip Top invention was protected by securing
patents in 21 countries and forging a joint-venture deal with an international
producer of manufacturing technology - Cherry Burrell. The third Memphis Meltdown
invention, known among the team as 'Rocky', is expected to cause a jaw-dropping
reaction yet again in the international ice cream world. Jane Ogg says her creation
was spurred on by a constant creative
buzz at Tip
Top. "I have always loved food and I really enjoy the opportunity to combine
science with art in this job. It's exciting to see the original concept become
a commercial
reality. It's every young R & D technologist's dream", says Jane Ogg. Memphis
Meltdown Rocky Road will be in dairies and service stations (singles) around
the country this week and in supermarkets (in multipacks) from 21st June
2010.
 Chill
and save the sav' flavours
(4 Jun 10) Scientists have now proven that keeping sauvignon blanc on ice helps
retain its flavours.
The research, part of the Sauvignon Blanc Programme, a collaboration
between Auckland and Lincoln universities and Plant and Food Research, shows
that keeping the wine cooler reduces the loss of its characteristic tropical
fruit aromas. Professor Paul Kilmartin of Auckland
University's chemistry department, who is working on the research, said it was
widely accepted that intense tropical fruit and herbaceous aromas were lost with
age and the wine, which has traditionally been stored at room temperature, was
best enjoyed young. But the research shows that storing the wine in a cooler
environment retains
the aromas for longer. "Well-managed refrigeration could help to improve the
consistency of quality wines sold here and overseas, and allow the wine industry
to cope with changes
in supply and demand from year to year," Dr Kilmartin said. Earlier research
showed that two aromatic compounds, called thiols, which impart passionfruit,
grapefruit and herbaceous aromas, are found in high levels in NZ sauvignon blanc.
When wine was stored at room temperature, chemical tests detecting the presence
of 3MHA, the least stable of the two thiols, showed it declining by about 40
per cent in the three months after the wine was bottled. It was almost undetectable
after two years. The rate of loss of 3MHA and other fruity esters wasfound to
be three times slower at 5C than at 18C. Waiheke winemaker Chris Canning said
70 per cent of New Zealand's wine was sauvignon
blanc, the "single variety produced on a factory scale". "So to refrigerate the
enormous 100,000-litre tanks is a very costly exercise and probably, for the
winemakers, no longer possible because most of those tanks
are outside." More at NZ
Herald.
Milk
powder prices dip slightly: Fonterra
(3 Jun 10) World dairy prices are enjoying a period of relative stability says
Fonterra, after its global auction Tuesday overnight showed a slight dip in average
milk powder prices. The average price of whole milk powder was down 3.4 per cent
on last month’s event, at US$3790, while the skim milk powder average price dipped
6.2 per cent to US$3462. Anhydrous milk fat prices rose 5.9 per cent to US$5324.
Manager of Fonterra’s auction platform GlobalDairy Trade, Paul
Grave said the slight price drop possibly reflects increasing supply
out of the European Union, and easing market concerns about supply. Supply is
still the market driver, but with New Zealand milk flows soon to start again,
the euro weakening against the US dollar making EU product more attractive on
the global market, and the US likely to increase supply in response to attractive
prices, concern would ease, Mr Grave said. Drought in New Zealand had contributed
to the world supply shortage. "Our drought (effect) is cutting in now. We’re
reliant on what stock we hold now and we’ve probably got less (than this time
last year)," Mr Grave said
Fonterra, the world’s biggest dairy exporter and New Zealand’s biggest company,
offers around 500,000 tonnes of product – about 22 per cent of its total 2009
production of 2.3 million tonnes - on its monthly internet auctions. Volumes
have climbed steadily since the auction started in mid-2008 with around 180,000
tonnes.
More at BusinessDay.
 Super
21 to break into US Super Premium wine market
(3 Jun 10) New Zealand is about to pounce on the finest palates in the United
States. Last night the New Zealand Government announced support for an initiative
aiming to break into the best wine lists, the best wine shops and the best private
cellars in the States. A group of 21 wineries have come through a rigorous selection
process to become ambassadors for the Super Premium wine push. Chairman of the
group, Steve Smith MW of Craggy Range Vineyards, said this is
one of the most challenging
and exhilarating projects
in which he has been involved. "This is extraordinary stuff - we have given ourselves
two years to convince the sommeliers, wine buyers, collectors and media that
New Zealand makes some of the finest wines in the world and every great wine
list in the States should have a selection from New Zealand." "One of themes
we have chosen to use is "No one said it would be easy" but then producing great
wine is a work of love, art and science and as a group we know our wines can
stand proud in any country in the world." "The group of wineries represents some
of the best wine business brains in the country and we are itching to start work." There
has been two years planning and research behind this project which will launch
in September in the States. Mr Smith says he sees this work , which has the support
of Trade and Enterprise and New Zealand Winegrowers , being of immense benefit
to every wine producer
in the country. "I guess this is a classic case of trickle down....we hope to
break the glass ceiling to give everyone access to the upper end of the market.
New Zealander wineries have made serious advances in the US market and this builds
on the work
currently being achieved." When they launch the project Mr Smith said it will
not just be about wine. "To fully appreciate fine wine, you have to understand
the back story. We plan to tell the stories of the people and place, the food
and the culture. These
are all interwoven and make a unique and beguiling story." The wineries involved
are:
 Amisfield
Wine Company |
Mt
Difficulty Wines |
Saint
Clair Family Estate |
| Ata
Rangi |
Muddy
Water Wines |
Seresin
Estate |
| Cloudy
Bay Vineyards |
Nautilus
Estate |
Spy
Valley Wines |
| Craggy
Range Vineyards |
Neudorf
Vineyards |
Trinity
Hill |
| Escarpment
Vineyard |
Palliser
Estate |
Vavasour |
| Felton
Road |
Pegasus
Bay Winery |
Villa
Maria Estate |
| Kumeu
River Wines |
Quartz
Reef |
Vinoptima
Estate |
 3rd
Australian Food Safety Conference, Melbourne, 7-9 September 2010
(3 Jun 10) REGISTRATION NOW OPEN!
The 3rd Australian Food Safety Conference organising committee
is pleased to advise that conference registration is now open. A premier event
bringing together food industry professionals involved in food safety from around
the globe, the event attracts a loyal following together with a growing number
of delegates involved in the food safety arena. This is a fantastic opportunity
to meet with your industry peers and colleagues from around the world to exchange
knowledge and best practice.
The conference theme for the 2010 event is ‘From Red Tape to Real
Value’. The theme explores a variety of issues that affect food
safety and examines the relationship between regulatory agencies and the food
industry in reducing risks associated with the food supply. The conference will
present a high calibre of International and National presenters including the
following keynote and international speakers: Keynote Speakers: Tim Smith, Chief
Executive Officer, UK Food Standards Agency, United Kingdom Food 2030 – UK
Government’s Vision for the Food System, Bill Marler, Attorney, Marler Clark,
USA Industry Responsibility for the Food it Produces, Dr Robert Brackett,
Senior Vice President, Grocery Manufacturers of America Industry-Regulator
Interactions: Driving Change Across the Industry. Invited International
Speakers: Professor John Humphrey, University of Sussex, United Kingdom; Professor
Junshi Chen, Chinese Centre for Disease Control and Prevention, China; Dr Marion
Koopmans, National Institute of Public Health and Environment (RIVM), Netherlands;
Alyson Smith, Centre for Radiation Chemicals and Environmental Hazards Health
Protection Agency, United Kingdom.
Click
here to download the full draft program: www.afsc2010.com.au
The Australian Food Safety Conference website provides an excellent overview
of the conference and includes information regarding registration, the conference
program and partners to date. Alternatively, please contact the conference managers,
WALDRONSMITH Management
via email or tel. +61 (03) 9645 6311.
 Energy
Shots: NZFSA assesses caffeine risks and industry launches Code
(3 June 10) Both the New Zealand Food Safety Authority and the New Zealand
Juice & Beverage Association have acted this week to send the message that
energy drinks and energy shots containing caffeine are not for children and young
teenagers. The NZFSA is confirming its advice to parents and caregivers, following
completion of a risk profile on caffeine. “The report has not found anything
we didn’t already know: children and teenagers get caffeine from tea, kola drinks
and coffee, and if they consume too much they could have effects like dizziness,
rapid heartbeat, irritability, anxiety, tremors
and insomnia,” public health principal advisor Donald
Campbell says. “These products are labelled with their caffeine content,
and just as you wouldn’t
hand a child a double long black, you shouldn’t give them energy shots,” Dr Campbell
says. A single shot espresso coffee has around 80 mg of caffeine and a cafe latte
99 mg. Energy shots can have twice this level or more. A cup of tea has about
55 mg. A 50g milk chocolate bar has about 10mg.
NZFSA’s risk profile indicates that the temporary adverse effects can occur in
some people when they consume about 3 mg of caffeine per kilogramme of body weight
a day, which most adults would exceed if they had two single shot lattes or four
cups of tea. There is no evidence of long-term harm in the general healthy adult
population from caffeine consumption up to 400 mg per day. Ministry of Health
healthy eating guidelines say that children should avoid energy drinks and limit
intake of kola type soft drinks, and that teenagers have them only once in a
while. Pregnant women should limit their caffeine intake and avoid energy drinks
and energy shots. People who are sensitive to caffeine should also avoid energy
drinks and energy shots.
Energy drinks sold under the Australia New Zealand Food Standards Code must
carry an advisory statement that the product contains caffeine and is not recommended
for children, lactating women or individuals sensitive to caffeine. The level
of caffeine must also be stated on the label. Energy shots sold under the New
Zealand Food (Supplemented Food) Standard 2010 must carry the same information.
 The New
Zealand Juice and Beverage Association has developed
an Industry
Code
for the Manufacturing and Marketing of Energy Shots, launched this week: click
here. All members of the New Zealand Juice and Beverage Association (NZJBA)
together with members of its sister organisation, the Australian Beverages Council
(Beverages Council), that manufacture or distribute energy shot products, have
made a voluntary undertaking to commit to a range of best practice standards
over and above legislative requirements. “NZFSA supports the New Zealand Juice
and Beverage
Association’s
Code of Practice
to minimise marketing of these products to children,” Dr Campbell says. He adds
that it is difficult to determine what the levels of consumption of energy drinks
and energy shots are in New Zealand. “We had to make some conservative assumptions
because many of these caffeine drinks are relatively new on the market and the
market is constantly changing.” NZFSA assistant director of international policy Trish
Ranstead says that the risk profile has been shared with trans-Tasman
food standards-setter Food Standards Australia New Zealand (FSANZ). The risk
profile can be downloaded from the NZFSA website: www.nzfsa.govt.nz/science/risk-profiles/
 Export
wine focus turns to top table
(3 Jun 10) A new Government-backed push into the US aims to build a super premium
wine category for the billion-dollar export industry.
Economic Development Minister Gerry Brownlee said the wine industry
was at a turning point as it was starting to produce quite large volumes although
small compared with world consumption. Wine exports have soared in value from
$125.3 million in 1999 to more than $1 billion. However, a 39 per cent jump in
the 2008 grape harvest to 285,000 tonnes created about 27 million litres of oversupply
after years of shortage, helping drive some erosion of wine, grape and land prices." The
perception of New Zealand wine internationally has remained strong but concerns
have been raised about the effect of exporting cheap bulk wine. "What we've got
to try and do is get into markets where that top quality is appreciated so the
bottle price is upwards of the $50 mark and that's what the attempt is all about
with regards to the US initiative," Brownlee said. The Government would contribute
$1.2 million over two years matched by a similar amount from the 21 wineries
involved in the initiative, which included 58 selected wines. New Zealand
Winegrowers USA had been established to lead the programme and a campaign
manager would be appointed to work with wineries' distributors and undertake
a programme of collaborative brand and market building. New Zealand Winegrowers
USA chairman Steve Smith said: "We produce fine wines in New
Zealand, we believe it's a sector of the market in the USA that remains undeveloped
for New Zealand wine, we believe it's a sector of the market that has significant
long-term sustainability in terms of creating prestige and all the benefits that
come from that," Smith said. "And we think the time is absolutely right to do
it." The project would not use traditional marketing routes such as advertising
campaigns and massive consumer events, Smith said. More at NZ
Herald.
 Recall:
Bluebird Light Plus Potato Chips
(3 Jun 10) Snackfood manufacturer Bluebird has recalled a batch of its Bluebird
Light Plus Sea Salt Potato Chips, 150g packs, Best
Before: 25 August 2010.
Package Description & Size: 150g bag. NZ Distribution: Supermarkets and Dairies
throughout New Zealand. Reason for Recall: Undeclared Allergens - Milk, Soy & Gluten.
Comments: Bluebird Light Plus Sea Salt Potato Chips (150g bags) displaying Best
Before date 25 August 2010 should not be consumed due to the presence of undeclared
allergens – milk, soy and gluten. There have been no reports of illness, however
any person concerned about their health should seek medical advice. Customers
should return this product to their retailer for a full refund or phone Bluebird
Foods Ltd on 0800 762 324 with any queries.
 Nosh
Food Market introduces – Cannon Hill Cumin & Lemon Hummus
(2 Jun 10) Fresh and vibrant, this hummus is incredibly versatile. The most popular
of Cannon Hill’s hummus range, the freshness from the lemon and earthy flavours
from the cumin seed are a lovely compliment to meats, fish or vegetables. The
hummus also goes great as a dip with breads, pickles and freshly sliced raw vegetables,
and is both gluten and dairy free. Cannon Hill Gourmet Foods is a premium boutique
company based in Christchurch. They are strong believers in farmers markets and
have been an original member of the Lyttelton Farmers market, based in the South
Island, since its inception in 2005.
Recipe
for Cumin & Lemon Oil Hummus, Roast Pumpkin, Shallots & Chilli
Ingredients
4 large chunky wedges of pumpkin
4 spoons olive oil
salt & pepper
1 large green chilli
1 large red chilli (both chilis sliced thinly on diagonal)
8 large peeled shallots
4 spoonfuls olive oil
2 garlic gloves smashed
salt & pepper
knob of butter
2 peeled shallots
4 large garlic cloves
oil for frying
4 spoonfuls Cannon Hill Cumin & Lemon Oil Hummus
Coriander
Method
Pre heat the oven to 150c. Place the pumpkin in a roasting tray and rub with
the olive oil, salt & pepper. On an A4 sized piece of tinfoil place the shallots
and the other 4 ingredients, wrap up in the foil and place on the baking tray
with the pumpkin. Place in the pre heated oven and cook till pumpkin is slightly
soft. While pumpkin is cooking, heat oil in pot on stove and slice shallots and
garlic thinly for frying. Fry till golden brown in oil heated on 3 ½ gas. Remove
pumpkin from the heat and place in 4 separate bowls. Spoon over the Cannon
Hill
Cumin & Lemon Oil Hummus, sprinkle over the roasted shallots, sliced
chillies and chopped coriander, serve.
Cannon Hill Cumin & Lemon Hummus is now available
at all Nosh
Food Market locations
for an RRP of $4.79 per 200 gm tub. www.noshfoodmarket.co.nz
 Peter
Gordon & celebrated friends lead Matariki celebration
(2 Jun 10) He may be one of New Zealand’s most successful culinary exports but
chef Peter Gordon makes a point of always returning to his roots
to celebrate
the Mâori new year.
Gordon - who has restaurants in London and Auckland’s Sky City - is again coming
home to serve up some fancy kai for a celebration of Matariki in June. A descendant
of Ngati Kahungunu ki Wairarapa, Gordon joins some of the country’s leading performers
in a four hour music and food spectacular at Ngaruawahia’s
Turangawaewae Marae.
What: Matariki Gourmet Hangi
Place: Turangawaewae Marae, Ngaruawahia
Date Sunday 27th June 2010.
Time: 3pm Powhiri, followed by feast and concert
Tickets: $100.00
In its second year, the Matariki Gourmet Hangi is compered by
The Topp Twins and includes performances by Hollie Smith, Anika Moa, Don McGlashan
and Hinewehi Mohi, featuring Joel Haines and Ben Tawhiti. Celebrity
chef Gordon leads a team preparing a gourmet hangi to be served to the public
and VIP guests who include King Tuheitia and local body dignitaries at the four
hour music and food event. More than 600 guests are being catered for and Peter
Gordon’s gourmet hangi menu[1] includes some indigenous favourites.
Taste buds are being tantalised by dishes including spicy marinated chicken,
stuffed pork belly cooked in banana leaves, pork loin topped with a red curry
coconut paste and stuffed boned rolled legs of lamb. Gordon says all the dishes
have been devised to add interesting flavours to the
usual hangi fare. “We like to take a fusion approach using local ingredients
where we can supported
by a range of taste enhancements common in Mâori cooking. I am sure guests will
be very satisfied with what is both a tasty and a traditional indigenous menu.” Matariki
is the Mâori name for the group of stars also known as the Pleiades star cluster
or The Seven Sisters and what is referred to as the traditional
Mâori New Year. Singer/songwriter Hinewehi Mohi says the event provides a unique
opportunity
to showcase Mâori culture in a contemporary style while still respecting Mâori
traditions. “Peter brings a global perspective to the traditional hangi and the
music has
a strong Mâori influence too. Introducing modern interpretations demonstrates
that Mâori culture is continuously evolving.” Included is a special performance
of Karetao (traditional puppets) by Dr Te Ahukaramu Charles Royal and players
of Taonga Puoro (traditional instruments) with a contemporary mix of textures
and sound effects by Paddy Free (Pitch Black). NZ sculptor Brett Graham of Ngati
Koroki Kahukura is designing the set and stage backdrop for the event. Graham
has represented NZ at the major contemporary art
exhibition in Italy ‘Venice Biennale’. A gifting and planting ceremony of 50
native trees supplied by the ‘Naturally
Native Nursery’ and donated by Nga Whenua Rahui will take place at the Marae
prior to the event. The Matariki Gourmet Hangi is hosted by the Topp Twins and
sponsored by Air New Zealand, Foodstuffs, NZ Internet Services, Tainui Group
Holdings, Te Puni Kokiri, Te Wananga o Aotearoa, Tourism NZ and Waikato District
Council.
Tickets: Adults: $100 available through www.rmtc.org.nz/shop/event/event/hangi-2010.htm or
phone 0-9-360-0889. Includes admission, powhiri, gourmet hangi by Peter Gordon & concert.
A percentage of the proceeds will be donated to the Auckland-based Raukatauri
Music Therapy Centre (RMTC) to go towards providing music therapy for
special
needs children of school age and younger.
[1]Menu
New Zealand celebrity chef Peter Gordon has prepared a special delicious gourmet
hangi to be served to guests. Items include:
Pork loin topped with red curry coconut, horopito and tomato paste
Pork belly stuffed with apples and walnuts, dipped in soy, and cooked in banana
leaves
Chickens marinated in turmeric, Manuka honey, ginger, cumin and kawakawa
Boned rolled legs of lamb - stuffed with garlic, rosemary, fennel seeds, smoked
paprika
Ika mata - raw fish marinated with coconut, chilli, ginger, lime, coriander
Cold steamed mussels, pipis and clams in their shells marinated with vinegar,
parsley, tomato and diced onion
About the Raukatauri Music Therapy Centre
The Raukatauri Music Therapy Centre (RMTC) in Auckland opened on 18 March 2004
and is New Zealand’s only music therapy centre. The centre provides music therapy
for special needs children of school age and younger. Music therapy is about
building bridges of communication through music and actively engaging individuals
in potential growth, development and change through the power of music. For many
people, music helps reduce a sense of isolation and creates new possibilities
for participation in the world and a more creative life. Funding is always a
struggle. To contribute to the cause:
· visit the centre website - www.rmtc.org.nz/donations
· contact the centre direct on 0-9-360-0889 to find out about instrument purchase
donations, fundraising events and more.
 New
Ministry of Science and Innovation
(2 Jun 10) The Government has announced the roles and functions of the new Ministry
of Science and Innovation - the organisation that will be formed as
a result of the amalgamation of the Ministry of Research Science and Technology
(MoRST) and the Foundation for Research, Science and Technology. The roles and
functions include:
Advising the Minister of Research,
Science and Technology on New Zealand's
science and innovation system
Managing science funding
Driving knowledge transfer
to businesses and other research users
A new function advising shareholding
Ministers on the performance of
Crown Research Institutes
The Government has also announced measures to ensure that research funding decisions
will be independent. Under forthcoming legislation, the Minister will appoint
boards that will make independent funding decisions based on published criteria.
The Minister won't be able to direct decisions on individual research proposals.
Cabinet's approval of the roles and responsibilities of the new Ministry means
the State Services Commission will begin the search for a Chief Executive. The
Government expects that legislation establishing the new Ministry will be passed
by the end of 2010. The new Ministry will assume its duties and begin operating
at a date after that, once staffing and systems are in place. There will be opportunities
for industry to comment on the legislation establishing the new Ministry in the
process run by the Select Committee. The Cabinet paper detailing these decisions
will shortly be available from the
State Services Commission website www.ssc.govt.nz
 Gorgeous
new bite-size red apple delivers sweet flavour, convenience and novelty
(2 Jun 10)
Prevar™ Limited today announced it has licensed the marketing rights for a new
apple cultivar with the development name PremA96, to the New Zealand Company;
Havelock North Fruit Company.
The apple was bred by fruit-science company Plant & Food Research [formerly HortResearch]
who are world-renowned for their apple and pear breeding programme.
 Company
Managing
Director, Phil Alison,believes that the apple will have very
wide consumer appeal due to its outstanding appearance, sweet flavour profile
and because it is juicy
and refreshing with a firm crunchy texture. “This apple is characteristically
smaller than other established varieties and combined with its distinctive appearance
will help differentiate it in the market place. We are excited about the niche
market opportunities that are available and the very positive consumer feedback
we’ve received to date.” says Mr Alison.
The apple has been trademarked Rockit™ and is protected through
a Plant Variety
Right (a kind of plant patent). “Rockit™ is an attractive eye-catching predominantly
block red apple with superb sweet flavour and firm texture. When Prevar requested
commercialisation expressions of interest in this selection, the Havelock North
Fruit Company put forward some
innovative marketing ideas for the children’s, foodservice, gifting and corporate
market segments as an exciting new convenient apple” says Prevar™ CEO Dr Brett
Ennis. These apples are expected to be available on some selected New Zealand
supermarket shelves and available for export in limited quantities this season.
Prevar™ is the international joint venture company established to globally
commercialise
new apple and pear cultivars emanating from the Plant & Food Research [formerly
HortResearch] pipfruit breeding programme. Joint venture partners include: Pipfruit
New Zealand, representing the New Zealand pipfruit industry; Apple and Pear Australia
Limited, representing Australian pomefruit growers and the New Zealand Institute
of Plant & Food Research Limited. www.prevar.co.nz
 Study
finds grass-fed cows produce healthier milk
(1 Jun 10) New Zealand's livestock farmers may be able to cash in on new research
into potential health benefits of meat and milk from grass-fed animals, Federated
Farmers says. Cows fed on fresh grass produce milk with five times as much unsaturated
fat
as cows fed on grain, said Federated Farmers dairy chairman, Lachlan
McKenzie. "Lab-based research suggests these unsaturated fats, known
as conjugated linoleic acid (CLA), protect the heart and actually aid weight
loss," he said. "It's also great news for our beef farmers as grass-fed beef
also contains higher concentrations
of CLA's". Mr McKenzie was commenting on a new study from Harvard University's
school of public health which found that milk from grass-fed cows may be healthier
than milk from cows raised on feedlots. Earlier studies in animals have suggested
that CLAs can protect the heart, and help in weight loss. Hannia Campos of the
Harvard School of Public Health in Boston and her colleagues found, in a study
of 4000 people, that people with the highest concentrations of CLAs -- the top
fifth among all participants -- had a 36 percent lower risk of heart attack compared
to those with the lowest concentrations. Those findings held true even once the
researchers took into account heart disease risk factors such as high blood pressure
and smoking, Reuters reported. These heart-healthy benefits could more than offset
the harms of saturated fat
in milk, Dr Campos said. "Because pasture grazing leads to higher CLA in milk,
and it is the natural feed for cattle, it seems like more emphasis should be
given to this type of feeding," she said. The study was carried out in Costa
Rica where dairy cows are grazed on pasture, similar to New Zealand and Australia.
More at National
Business Review.
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Sisters, Kathy
Child and Yvonne Hill’s steak was crowned winner after
a fiercely-contested final tasting by BMX World Champion, Sarah
Walker, ex-All Black and host of Live sport’s On the Field, Richard
Loe and Jamie Mackay, of Radio Sport and Newstalk ZB’s The
Farming Show, together with top chefs Hester Guy and Graham
Hawkes. The Steak of Origin, sponsored by Pfizer Animal Genetics, is
in its eighth year and champions the pinnacle of New Zealand’s home-produced
beef.
Sarah Walker says she was thrilled to be a judge. “I’d never turn down a chance
to eat the best steaks in the country! They all tasted brilliant; it was hard
to select a winner,” she says. The Grand Champion sisters have taken home the
Meat & Wool New Zealand Steak of Origin trophy, the original competition shield
reinstated after its use from 1949 – 1999, and a cheque for $6,500. The Supreme
Brand Award went to Chef’s Choice in Wanganui with their AngusPure steak. The
winning Processor was awarded to Auckland Meat Processors. The full results of
the final are as follows: 
(which
includes the entry
form)
go to 
Seasmoke
Cold Smoked Sliced Salmon – 3 Stars 
Jumping
the gun on bladder cancer risk
“Natureland
needed to make a strong and positive impact in the visually busy
baby food market,” says Dow Design’s Creative Director, Donna McCort. “We
chose simplicity - and white - to cut through the clutter. These elements also
deliver
to the freshness and integrity that underpin this wholly natural product.” Natureland
is the first mainstream baby food offering in both Australia and New Zealand
that comes in the form of a Bisphenol A (BPA) free pouch. Along with a child-safe
mono-piece cap, it allows parents to store the pouch within a bag and serve one
spoonful at a time, reducing waste. An ‘all ages’ range further differentiates
Natureland from its competitors.
Dow Design’s Strategic Development Director, Andy Jaquet, says
the new brand
launch had to hit the right mark with mums in both countries. “This was a challenging
Trans-Tasman brief. With new entrants and already established mega brands in
both markets, finding the key insights and the right brand strategy was vital.
We’re confident we have achieved this.” The design had to communicate the taste
as fresh and nutritious, says Natureland
Brand Manager Dooley Crighton. “Like food from your own kitchen,
Natureland does not compromise on quality or nutritional value. From the very
first brief, Dow understood what makes Natureland special. They succeeded in
representing the taste through imagery and emotional brand packaging that is
natural, light and distinctive. We immediately loved the brand and pack design.
It has great shelf
stand out and tells our brand story.” Donna McCort concludes, “A key characteristic
of the new brand is a heartwarming softness - something that mums are really
seeking in baby food – and that we
felt was largely lacking in the existing category.” Following its New Zealand
launch at the Ellerslie International Flower Show in Christchurch on March 11th,
Natureland is now available in supermarkets throughout New Zealand. A clear acknowledgement
of the appeal of its design is that it is already surpassing sales expectations
even before advertising has begun. The Australian launch takes place in May,
after which the brand will be available
on supermarket shelves across Australia. 
3
Standard Ice Cream with Inclusions - Invita NZ Ltd 
