| |
 |
September
 No
concerns over chemical residues in food - Food Safety Authority (30
Sep
09)
New Zealand consumers have no need to worry about chemical residues in their
diet, further test results from the New Zealand Food Safety Authority (NZFSA)
show.
NZFSA yesterday released the second quarter results for the Total Diet
Study
(TDS). The five-yearly study puts more than 120 commonly eaten foods
into the lab to assess New Zealanders’ dietary exposure to residues of chemical
residues, contaminants and selected nutrients. “Now that we have looked at all
the 123 foods we will be sampling in this year’s study, it reinforces initial
indications that the average New Zealand diet poses no health concerns from chemical
residues,” project manager Cherie
Flynn says. The second quarter of the study looked at 62 nationally
available foods that were prepared for eating – for example meat cooked and bananas
peeled – before being tested. Of more than 60,000 analyses, only two areas will
be investigated further. One was a non-compliant tomatoes-in-juice product made
from New Zealand and Italian tomatoes, which had residues of the insecticide
methamidophos slightly above the maximum residue limit of 0.1mg/kg. The other
was higher than expected levels of lead in domestically produced bran flakes.
Cherie Flynn says the products in question don’t pose any health concerns. “Even
if the bran cereal was the only cereal a person was eating it would only amount
to between three and 12% of the provisionally tolerable weekly intake for lead.” However,
as higher than expected lead levels were found in breads in the first quarter
and in bran flakes this time, Cherie Flynn says it is an area that will be further
investigated. “Because lead was detected in two grain-based products, we will
be including wheat in the Food
Residues Surveillance Programme (FRSP) that we carry out towards the
end of this year.” The FRSP is an annual study that assesses the effectiveness
of chemical residue controls on imported and locally-produced foods. NZFSA has
notified the manufacturers of the bran flakes products and the tomatoes-in-juice
so they can check their quality controls. As with the first quarter results,
fish and seafood showed the expected higher levels of arsenic and mercury than
other categories of food. Cherie Flynn says this is because some species of fish
are inherently higher in those compounds because of their long life and diet. “Even
at the levels we have detected, these foods would pose no health concerns.” The
results for arsenic and mercury are comparable to what was found in the last
TDS. Of the foods sampled for the second quarter, Cherie Flynn says it is pleasing
to see that none had residues of the now banned insecticide endosulfan. “From
the sampling that we are doing, it appears that endosulfan is not being used
in New Zealand since ERMA New Zealand prohibited its use in January.” The 2009
Total Diet Study second quarter results are available on our website:
 2009
New Zealand Total Diet Study
 A
Treasury of New Zealand Baking
Edited by Lauraine Jacobs
Photography by Aaron McLean
RRP: $55.00
All royalties go the Breast Cancer Foundation of New Zealand.
Released: 2 October 2009
Imprint: Random House NZ
For generations, family and friends have gathered around the kitchen table to
share the joys and heartache that life serves up. Many comforting cups of tea
and muffins are sure to have been consumed as women around the country have shared
all their anxieties and fears as they struggle to come to terms with the heartbreaking
and devastating news of a breast cancer diagnosis which will affect 1 in 9 New
Zealand women in their lifetime. What better way to kick-off Breast Cancer
Action Month, than the publication of this treasure trove of cakes,
slices, loaves, scones, tarts and muffins from our best-loved foodwriters and
chefs. Infused with love and a generosity of spirit, A Treasury of
New Zealand Baking is destined to become a comforting kitchen companion
to be treasured and passed down through the generations.
 This
is a cookbook truly to be treasured. Beautifully packaged, it includes over 100
classic recipes for cakes, slices, loaves, scones, tarts, muffins and friandes
from a star-studded list of food writers: Peta Mathias, Ray
McVinnie, Tui Flower, Jo Seagar, Alison
Holst, Julie le Clerc, Helen Jackson, Julie
Buiso, Allyson Gofton, Catherine Bell, Kate Fraser, Kathy Paterson, Alexa Johnston,
Annabelle White, Judith Cullen, Helen Browne, David Burton, Martin Bosley, Simon
Wright, Natalia Schamroth and many, many more.
The recipes include everything from glamour special-occasion cakes to every day
fill-the-tins reliables. Every recipe was tested and baked especially for this
project by well-known international baker and author Dean Brettschneider,
with stunning photography by Aaron Maclean. Best of all, all
royalties go the Breast Cancer Foundation of New Zealand. The book is edited
by author, food judge, Cuisine food editor and New Zealand food ambassador
extraordinaire, Lauraine Jacobs.
www.randomhouse.co.nz
www.globalbaker.com/news.htm
 Little
love for Vegemite spread's new name(29 Sep 09)
Vegemite has been an Aussie favourite for almost 90 years, but the name chosen
for a new, more spreadable version of the brown paste is being widely condemned.
As when the original was launched in 1922, Kraft turned to the Australian public
earlier this year to find a name for the new creation. More than 48,000 people
submitted potential names - a vast pool from which to select an appropriate label
- but the one the judges settled on and announced during the AFL grand final
on Saturday has been met with some derision. "It could quite possibly go down
in history as one of the dumbest names ever
coined," wrote The Daily Telegraph's Kate Sikora. "Worst name for a
food condiment I've ever seen," read one of the thousands of comments on the
subject left on Twitter. The name which is causing such consternation
is iSnack 2.0 - as in: "I said 'Do you speaka my language?'
She just smiled and
gave me an iSnack 2.0 sandwich." The man who dreamed it up - West Australian
web designer Dean Robbins - admitted
the name was "a bit tongue-in-cheek". "The 'i' phenomenon and web 2.0 have been
recent revolutions and I thought the
new Vegemite name could do the same," he told the Sydney Morning Herald.
Kraft's head of corporate affairs, Simon Talbot, said the name "Vegemite iSnack2.0
was chosen based on its personal call to action, relevance to snacking and clear
identification of a new and different Vegemite to the original".
More at NZ
Herald.
 Low-fat,
% fat-free foods a 'marketing scam'? (29 Sep 09)
Shoppers who plump for low-fat food and drink choices are being warned they're
victims of a "marketing scam".
A Herald on Sunday survey of everyday products advertised as low-fat
or fat-free revealed some were almost one-third sugar.
Eta Lite & Free mayonnaise is promoted as 98 per cent fat-free and carries
the Heart Foundation tick - despite containing 6 grams of sugar a serving, about
the same as a Toffee Pop. Kellogg's Crispix breakfast cereal
is labelled 99 per cent
fat-free but is 32 per cent sugar. That's almost 10 grams in every serving,
as much as in a 100ml glass of Coke.
AUT University professor of nutrition Elaine Rush said such
products could contain a high level of salt as well as sugar. She said low-fat
branding was a "marketing scam" that led consumers to focus on what wasn't in
their food, rather than what was. And she urged shoppers to check the level of
saturated fat rather than total
fat content. "Don't worry so much about the other fats, because you want to have
that flavour come through, and you've got to have a certain amount of fat in
your diet." The Heart Foundation's Dave Monro agreed shoppers
should check the full list of ingredients rather than the fat content alone.
Some breakfast cereals that were low in sugar and fat could have "as much salt
as a bag of chips", he said.
Nutrition Foundation chief executive Sue Pollard said fat-free
labelling was "tricky" for consumers, and serving size was the key. "If you're
eating more of a low-fat food, you may end up eating the same amount
of energy." Pollard said detailed labelling - such as average daily intake tables
- could be helpful but may be too much for some shoppers to take in.
More at NZ
Herald.
 Your
daily bread now contains iodine (28 Sep 09)
While industry and public opinion mean bakers don't have to add folic acid to
bread for another few years, they have started adding iodine without any fuss.
Only organic and unleavened bread are excluded from using iodised salt. Iodised
salt is a widely used public health measure to help overcome a deficiency that
can lead to brain damage. Experts have found the culinary trend of using natural
sea salt and lower overall salt consumption has led to lower iodine intake. Authorities
say iodine deficiency is a global health concern and a re-emerging problem in
New Zealand. The World Health Organisation (WHO) says iodine deficiency is the
world’s greatest single cause of preventable brain damage and mental impairment.
It also causes thyroid diseases, including once-common goitre, a large swelling
on the neck from an enlarged thyroid gland. The WHO says in 54 countries the
intake of iodine is still too low. The NZ Food Safety Authority, which will monitor
and enforce the new food standard, says replacing non-iodised salt with iodised
salt in bread is a simple, low-cost way of boosting the iodine levels in the
national diet. “It requires minimum effort and cost to bread manufacturers who
already add salt,” says assistant director of production and processing Judy
Barker.
New Zealand’s food sources lack sufficient iodine because it leaches easily from
the soil in the wet climate. The authority says it is difficult for most consumers
to obtain adequate iodine from their normal diet without fortification. More
at National Business
Review.
 Local
content key to sales strategy (28 Sep 09)
Barker's of Geraldine has strong roots in the South Island town where six generations
of the Barker family have lived. It is a name Michael
Barker hopes will help sell more jams and preserves as he puts a bit
of the family's tradition into every jar. With 120 full-time staff, the company
is the largest employer in Geraldine, a picturesque town southwest of Christchurch. "My
father was the typical No. 8 wire inventor and engineer. That's where we come
from - and that's where we are going. That's why we have decided to tell our
story on our packaging," Barker says of a move to update the company's brand.
This story of settlers, the land, and the food they make is a heritage hard to
beat. That's the story Barker hopes will lend a bit of magic to his company's
products in their competition against colossal brands. That move to emphasise
its local connections has seen Barker's add "of Geraldine" to its name, and launch
new-style labels for its products. Never mind that the company is a David from
Geraldine battling the Goliaths - Heinz-Wattie's, Cerebos and others - in the
jams, preserves, chutneys and syrups segment on supermarket shelves. "We are
competing against international brands. Our point of difference is we are a family-owned
business. Some consumers like to buy a story and we have a wonderful heritage.
Barker's of Geraldine expects to bring in close to $40 million in sales this
year. About 1000 tonnes of fruit gets processed at its factory - fresh apricots
from central Otago, fresh plums and blackcurrants. The factory makes nearly 50
products, ranging from jams, sauces, chutneys and pickles for the consumer market,
to fruit fillings for bakeries and speciality stores, and other products for
food manufacturers.
More at NZ
Herald.
 Does
nutrition labelling promote healthier food choices? (28 Sep 09)
There is much debate about the best way to label food with nutrition information – on
the front, on the back, with detailed nutritional analysis or simple health claims.
But do any of these help New Zealanders make better food choices? Or are we in
danger of increasing the amount of information given to shoppers, without giving
practical help?
The European Food Information
Council (EUFIC) in Brussels attempted to answer these questions by looking
at the labels of thousands of food products and observing and talking to thousands
of shoppers across 27 European countries. Dr
Josephine Wills, Director General of EUFIC, is visiting New Zealand
to share these findings at this year’s New
Zealand Nutrition Foundation AGM in Auckland on 1st October. ”Our research
shows consumers know quite a bit about the nutrition content of food” says Dr
Wills, “but consumers tend to exaggerate what not to eat, rather than focusing
on foods being good for them. Unfortunately, most people we observed and questioned
did not look at the nutrition labels, with only around a quarter taking note
of the nutritional information; this being directly linked to their level of
interest in healthy eating. What’s needed is a way of motivating those not interested
but who most often need the information to improve their health.” Just as in
New Zealand, a wide range of nutrition labelling systems is being used on food
packaging across Europe. Whilst the major systems used in Europe were all equally
able to help shoppers identify the healthier product, EUFIC’s research suggests
those relating to guideline (recommended) daily amounts were used most, whereas
colour-coded systems, such as the traffic lights pioneered in the UK, can be
open to misinterpretation, with consumers not sure what the colours mean. Local
labelling experts, Jenny Reid from the New Zealand Food Safety Authority and
Dean Stockwell from Food Standards Australia New Zealand, will also be giving
an update on the New Zealand situation at the Foundation’s AGM, ensuring continued
debate on this vexing dilemma. Dr Jo Wills qualified from the Royal Veterinary
College in London in 1981, gaining a PhD five years later. After postdoctoral
research at the University of Manchester Medical School, she joined Mars, Incorporated
where she worked in science, communication and regulatory roles for 18 years,
latterly as European Head of Scientific and Regulatory Affairs for all product
categories. In January 2006, Dr Wills was appointed Director General of the European
Food Information Council, based in Brussels. Dr Wills has published over 80 scientific
papers, edited four books
and lectured extensively worldwide.
 Potato
Genome Sequence released (23 Sep 09)
The Potato Genome Sequencing Consortium (PGSC), an international
team of scientists including New Zealand’s Plant & Food Research, has announced
that it has released the first draft sequence of the potato genome. The PGSC
started work on the project three years ago. The resulting 'blueprint' of how
the potato works could revolutionise breeding programs. Potato, a key member
of the Solanaceae family, is a close relative of tomato, pepper and
eggplant. It is the world's third most important crop and the most important
vegetable crop. Access to the potato genome sequence, the “genetic blueprint” of
how a potato plant grows and reproduces, is anticipated to assist potato scientists
in improving yield, quality, nutritional value and disease resistance of potato
varieties. More importantly, the potato genome sequence will permit potato breeders
to reduce the 10-12 years currently needed to breed new varieties. The PGSC was
initiated in January 2006 by the Plant Breeding Department of Wageningen University & Research
in the Netherlands and has developed into a global consortium of research groups
from 14 countries.
 New
Zealand’s Plant & Food Research is an original partner in the PGSC and leader
of the work is Dr
Jeanne Jacobs who is also a member of the PGSC steering committee. Dr
Jacobs says New Zealand will benefit from the genome sequencing as scientists
gain insights into the genetic control of important attributes including disease
resistance, nutritional value, colour and flavour. “If you know exactly which
part of the chromosome holds the genes for a particular trait, then you can precisely
target crop improvements using molecular markers and so speed up breeding,” she
says. “The research is also yielding genetic information important to the improvement
of other crops that share some of their DNA sequences with potatoes,” says Dr
Jacobs. The potato genome has 12 chromosomes and is estimated to be 840 million
base pairs. At the onset of the project, the PGSC employed an approach in which
the work was allocated to each consortium member based on chromosomes and was
focused on the diploid line RH89-039-16 (RH) of cultivated potato, Solanum
tuberosum. However, in the past two years, the advent of new sequencing
technologies led to a significant change of approach within the PGSC and in 2008,
the consortium initiated sequencing of the doubled monoploid DM1-3 516R44 (DM)
potato derived from a diploid landrace of potato in order to simplify and complement
the RH effort. In June 2009, PGSC members came together in Carlow, Ireland to
plan the final phases of the project. Currently, the PGSC is busy with finalising
the sequence data for both RH and DM with an end goal of a high quality draft
sequence of both of these potato lines by the end of 2009. Currently, genome
coverage is greater than 70X using a combination of data generated by using three
different sequencing platforms including two of the Next Generation Sequencing
Platforms. The assembly, which covers 95% of the genes in potato, was possible
due to a newly developed computer program by the Beijing Genomics Institute,
a member of the PGSC from China. This first draft genome assembly is now available
in the public domain at www.potatogenome.net and
updates will be made over the next six months as additional data is generated
including annotation of the genes, analysis of when and where they are switched
on and off, and analysis of specific suites of genes that are critical to potato
production. A complete listing as well as contact details for all PGSC members
can be found at www.potatogenome.net
 Fonterra
unveils annual result, confirms $5.20 payout (23 Sep 09)
Fonterra has today announced its annual result for the past year, confirming
a farmer payout of $5.20 per kg of milksolids. The payout, which is line with
recent forecasts, is made up of a milk price of $4.72 and a 'value return' payment
of 48 cents. Distributable profit for the co-operative was $603 million, equating
to 49 cents per kg. The result comes a day after Fonterra announced a 13 per
cent increase in their payout forecast for this current season - a boost that
should inject $700 million into the economy. It revealed a 55c/kg of milksolids
increase in its 2009-10 payout forecast to $5.10/kg. For the average production
farmer this meant a $65,450 increase in income this season with advances starting
next month, said Fonterra. Profit before tax was $542 million, compared with
$247 million in 2007/08. Profit after tax was $433 million, up 47 per cent on
the previous period. The profit available for distribution to shareholders was
$603 million ($364 million in 2007/08), from which $12 million was retained.
This means that $591 million ($87 million) will be paid out to shareholders via
the 'value return' payment. Chairman Henry van der Heyden said the business challenges
and market volatility
faced by Fonterra during the year were "probably unique in the lifetimes of anyone
involved in dairying today". More at NZ
Herald.
 KFC,
Pizza Hut defy recession (23 Sep 09)
Restaurant Brands, the operator of the KFC and Pizza Hut franchises
lifted second quarter sales 4.8 percent from a year earlier to $96.9 million.
Same store sales for the 16 weeks ended September 14 were up 6.9 percent, with
KFC and Pizza Hut recording same store sales growth during the quarter, although
Starbucks Coffee sales were down, Restaurant Brands said today. Last week the
company said it expected half year net profit, excluding non trading items, to
be around $8.7m, an increase of $4.1m on a year earlier. The improved profitability
was largely due to sustained strong sales growth in the KFC brand and continued
turnaround by Pizza Hut. The half year profit is to be announced on October 16.
In today's statement, Restaurant Brands said the economic recession had not adversely
affected overall sales growth, with the 4.8 percent rise in the second quarter
on top of a 4.3 percent lift in the first quarter. Year-to-date total sales were
$169.7m, up 4.6 percent on the prior year across the three brands, with year-to-date
same store sales improving 6.7 percent. KFC, responsible for 70 percent of company
sales with 84 stores, had second quarter sales growth of 7.6 percent to $68.2m.
On a same store basis sales were up 9.2 percent.
More at www.stuff.co.nz.
 New
Food Bill to replace outdated Food Act 1981 (22 Sep 09)
The Government will undertake a complete overhaul of the Food Act 1981 to make
it more relevant to New Zealand businesses and consumers, Minister for Food Safety Kate
Wilkinson announced today. “The Food Act is outdated and our current
regulatory system is ineffective and inefficient. As a consequence it imposes
unnecessary compliance costs and doesn’t do enough to protect consumers and reduce
food-borne illness,” Ms Wilkinson says. “The new Food Bill has been developed
over the past two years and it will be revised to improve business certainty
and reduce compliance costs. “It will also be aligned with the New Zealand Standard
platform, which provides the basis for our food exports. “Moving to a risk-based
system that offers greater protection for consumers will help address gaps in
the law as well as duplication.” The new Food Bill is expected to be introduced
to Parliament within the next year and be in place by late 2010 or early 2011.
Proposed changes include: - providing for a national restaurant grading system;
- provision of an enhanced imported food regime; - mandated risk based tools
and a shift in onus of responsibility from Government to food business operators;
- clarification of the New Zealand Standard for all food sold within, and exported
from, New Zealand; - replacement of the Food Hygiene Regulations 1974; and -
improvement of penalty provisions. The food sector has an estimated annual turnover
of $22 billion and employs more than 20 percent of working New Zealanders. Food
accounts for exports of $18 billion and this is expected to continue to grow
over the next 10 years with the support of a new Act.
A copy of the Cabinet paper can be found at www.nzfsa.govt.nz/policy-law/projects/domestic-food-review/.
Fonterra
lifts payout forecast (22 Sep 09)
Fonterra Cooperative Group, the world’s largest exporter of dairy products, raised
its forecast 2010 milk payment, citing an improved outlook for global prices.
The cooperative raised its expected milk price payment by 60 cents to $4.60,
while trimming its value return payment, or distributable profit, by 5 cents
to 50 cents per kilogram of milk solids. The net increase is 55 cents to a higher-than-expected
$5.10. "What we're seeing in the international market is the firming of a trend,
with a more positive sentiment and stronger demand, producing better pricing
across
the board," said chief executive Andrew
Ferrier. "Whole milk powder prices have been leading the way, with the
prices for other
dairy commodities now all moving in the right direction." Prices have surged
55 percent in Fonterra's last two monthly online milk powder auctions, helping
extend a resurgence after a tumble through late last year and early 2009. Fonterra
last week announced plans to raise more equity from its farmers and stabilise
its balance sheet. The three-stage plan will allow farmers to hold shares up
to 120 percent of the production, allow them to trade the stock among themselves
an eventually see Fonterra exit its role in buying and redeeming the securities.
Fonterra is due to post its annual results tomorrow. More at www.stuff.co.nz.
 There's
gold in those arches ... (22 Sep 09)
With McDonald's planning aggressive expansion in New Zealand in the next three
years and a 500-tonne annual sales order placed last month for New Zealand angus
beef, the much-maligned fast food multinational is actually a strong supporter
of our food industry. Fonterra is believed to supply a quarter of its dairy requirements
globally, and Fonterra subsidiary The Pastry House is a major supplier of McDonald's
bread and pastry requirements. McDonald's bought more than US$270 million ($383
million) of food from New Zealand last year, including sending 6000 tonnes of
cheese to Australia, Asia, South Africa, the Middle East and South America; more
than 24,000 tonnes of beef; 2600 tonnes of hoki to Europe, Asia, Australia and
Hawaii; 18,000 tonnes of French fries to Southeast Asia and Australia. In the
same year McDonald's New Zealand bought 4.7 million kg of beef; 1 million kg
of cheese; 1.5 million litres of milk; 15 million kg of potatoes; 13 million
eggs; 200,000kg of hoki; 2.2 million kg of chicken; 66 million buns and rolls;
and 12 million muffins. Ray Kroc, founder of the McDonald's fast food chain,
was a 51 year-old milkshake mixer salesman when he flew from Chicago to California
to find out why a hamburger shop owned by two brothers called McDonald wanted
so many of his milkshake mixers.
More at NZ
Herald.
 Foodtown,
Woolworths brands to be phased out in NZ (21 Sep 09)
The Foodtown and Woolworths brands are to be gradually phased out by supermarket
operator Progressive Enterprises and replaced by a revitalized, new generation
Countdown brand. The rebranding, which will take up to five years, will
see the company’s stores receive a new modern identity. It was unveiled today
at the Countdown Westgate store, which is nearing completion of a full refurbishment. “The
move to one modern brand comes after the success we’ve had with our new generation
Countdown stores,” says Progressive Enterprises Managing Director Peter
Smith. “Over the past three years, we’ve been making significant improvements
to our stores to help our customers shop smarter. Our new stores have a diverse
fresh food offer, bigger grocery range, wider aisles and provide a brighter and
more pleasant shopping experience. It’s about time the outside of our stores
reflected the great changes going on inside,” he said.
The new logo – which also replaces the current Countdown identity - symbolises
a new beginning for the New Zealand supermarket business. “The new generation
Countdown logo represents fresh produce and our absolute commitment to fresh
food. It also represents a new beginning and direction of our business,” Mr Smith
said. He said the Countdown brand was chosen, rather than Foodtown or Woolworths,
due to its popularity with customers and the geographically wide spread across
the whole of New Zealand. “We looked very carefully at which of our three brand
names to go forward with, and we are absolutely certain that Countdown is what
smart shoppers want. The fact is smart shoppers right across New Zealand know
Countdown stands for fresh, quality products at a great value price,” Mr Smith
added.
 The
new Countdown branding will be applied as stores are refurbished and new stores
are built. The new brand also links the company to Australian parent company
Woolworths Limited where stores have also been gradually receiving the fresh
new symbol. Woolworths Limited, through Progressive Enterprises, plans to invest
up to $1 billion in New Zealand over the next five years. “We are incredibly
confident in the New Zealand retail market and our Countdown brand. The new brand
is perfect for the times, and this is the right time to invest in our business,” Mr
Smith said. “We plan to open up to five new generation Countdown supermarkets
and transform around 20 Woolworths, Foodtown and older Countdown stores to the
new brand and format each year for the next five years. “We also plan to invest
in our supply chain across New Zealand to ensure that we can deliver world-class
quality and value to our shoppers,” said Mr Smith, Through this investment, Countdown
will create 2,000-3,000 permanent new jobs in New Zealand. The company currently
employs over 18,000 people. The first store to feature the new Countdown logo
is Westgate in West Auckland (previously an older style Countdown store). Immediately
to follow are stores in Pukekohe in South Auckland (previously a Foodtown), Milford
on Auckland’s North Shore and Northwood in Christchurch (both previously Woolworths),
and Ashburton (an old style Countdown). With these changes, Progressive Enterprises
will operate 150 supermarkets - 70
branded Countdown, 52 Woolworths and 28 Foodtown.
 Fonterra
payout boost predicted (21 Sep 09)
Booming prices for casein and anhydrous milkfat could offset sagging milkpowder
prices to push Fonterra's payout up a further 20 cents to $4.85 per kilogram
of milksolids, says NZX Agrifax in an updated forecast. "The
NZX Agrifax weighted average price of dairy commodities bottomed out in early
July at US$2290 a tonne, but since soared 37 percent over the past three months,
to currently sit at US$3130 a tonne," said analyst Phil
van Polanen in a statement. AMF prices jumped 13 percent last week,
having risen from a low of US$1850 a tonne in March to US$3100 a tonne now. Likewise,
casein prices had risen from US$5500 a tonne to US$6700 a tonne and may breach
US$7000, Agrifax said. The dark cloud is wholemilk powder, which shows some signs
of easing in the October 6 Fonterra globalDairyTrade auction on October 6. More
at www.stuff.co.nz.
 Police
look into sludge spill at dairy plant (21 Sep 09)
Police are investigating whether a toxic spill at a cheese factory was deliberately
caused by striking workers locked out after a pay disagreement. Environmental
ponds overflowed at the Open Country cheese plant at Waharoa
on Friday night and poured into the Waitoa River. Thirty-six workers have been
locked out after walking off the job on Wednesday night over a pay and contracts
dispute. The Dairy Workers Union has accused the factory of employing untrained
staff, leading to the environmental damage. But Open Country chief executive
officer Mark Fankhauser said the coincidence of the incident
with the strike led him to believe the spill might have been intentionally caused
by a striking worker. "My view, and clearly I'm speculating, is that I suspect
it wasn't done by any people that were legitimately on site," he said. "It is
subject to investigation, but in order to do what was done it would require detailed
knowledge of the particular work area." He said the area where the spill occurred
was outside the factory and was not manned at night. Environment Waikato group
manager of resource use Chris McClay said the spill was an offence under the
Resource Management Act, and if it were deemed serious enough, they would need
to investigate who was liable for it. The sludge overflow had been dealt with
adequately by the company, said Mr McLay, and there was only asmall threat to
aquatic life in the area. More at NZ
Herald.
 Greenpeace
defiant over palm oil protest (18 Sep 09)
Fonterra has deflected a high-profile protest over its palm kernel imports, but
Greenpeace says growing local and international discontent with the palm oil
industry will force it into a turnaround.
The ship East Ambition began unloading its cargo of Indonesian palm
kernel animal feed yesterday after protesters had been cut free from the ship's
cranes, arrested, and bailed. Greenpeace New Zealand said several maize and grain
farmers had offered donations and support for the protest, saying their product
had been undercut by cheap imports. Greenpeace supporters wore orang-utan and
tiger costumes in their protest, drawing attention to the lost habitat of endangered
species as a result of the deforestation caused by the palm oil industry. John
Lea, chief executive of Fonterra's rural merchandising wing RD1, said considerable
effort had been made to ensure the feed brought to New Zealand did not destroy
rainforests. But a recent World Wildlife Fund report showed that Wilmar, the
company RD1 sourced its PKE from, owned 81,000 hectares of palm oil plantations
on former rainforest land. Climate campaigner Simon Boxer said Fonterra would
be internationally embarrassed
if it continued to source the product.
More at NZ
Herald.
 NZIFST
Product Development Challenge - creating new food technologists (16 Sep
09)
Judging for the 2009 NZ Institute of Food Science & Technology (NZIFST)
Student Product Development Challenge took place on 12 September at
the Massey University Albany Open Day. The seven teams of secondary students
who participated, and their teachers and supporters, were there to show off their
innovative new food products, and to display their project work. Products and
projects were judged by a by a team of senior food technologists and NZIFST Fellows,
Kay McMath, Dave Pooch, Gerard Hall and Marion Cumming. The judges were very
impressed with the high quality of the projects. The huge effort put into these
projects, by students and teachers, was obvious. Over the past couple of weeks
they have each received a grant towards their project costs, from an NZIFST member
or member organisation. A report with photos has been posted
on
the NZIFST website, www.nzifst.org.nz,
, and the results of the 2009 NZIFST Student Product Development Challenge will
be announced at
an
awards
event
on
21 October.
 New
Zealand wine exports pass $1 billion milestone (16 Sep 09)
New Zealand Winegrowers is pleased to announce the wine industry has achieved
its milestone of $1 billion in exports, a year ahead of schedule. Chief executive
of New Zealand Winegrowers, Philip Gregan, said the industry
exported $1.01 billion of wine in the year to 31 July 2009, according to Statistics
New Zealand. $1 billion in wine exports is the equivalent of five bottles per
second. “The phenomenal long-term growth of New Zealand wine exports has been
based on a industry-wide commitment to world class quality, in our vineyards,
in our wineries and in our marketing and sales efforts.” A 2009 report from New
Zealand Institute of Economic Research showed wine exports have grown at a compound
rate of nearly 24% (23.8%) each year for the past 20 years, four times the growth
rate for all goods exports. Wine exports represent 2.2% of total goods exports
and the industry supports 16,500 full-time jobs. The industry contributes more
than $1.5 billion to New Zealand’s GDP. “The wine industry has grown to become
an important and internationally-competitive part of the New Zealand economy. “New
Zealand wine still has enormous opportunity globally with strong demand from
key markets, notably Australia, the United Kingdom and the United States, as
well as increasingly from Asian and continental European markets. “We thank all
those in the industry and in New Zealand who have worked tirelessly to help build
such a strong reputation for New Zealand wine locally and internationally,” Mr
Gregan said. “Their ongoing commitment to New Zealand wine will be required for
us to achieve further milestones in the future.”
 Foodstuffs
bins booze-branded wine gums (16 Sep 09)
Grocery giant Foodstuffs has removed alcohol-labelled wine-gums amid concerns
about the sweet's influence on children. Invercargill Pak'N Save bulk bins had
stocked a wine-gum sweet branded with the names of alcoholic
drinks. They include vodka, rum and port, and come in many bright colours. Alcohol
Advisory Council (Alac) chief executive officer Gerard Vaughan was not sure how
appropriate it was to brand lollies with the names of alcohol products. "What
is the point? Are they trying to set up a connection between children and
alcohol?" he said. Mr Vaughan planned to ask Pak'N Save owner Foodstuffs if it
thought it was socially responsible to sell the sweets in light of New Zealand's
problems with underage drinking. Additionally, the Advertising Standards Authority
has broadened its code of advertising to cover a broader range of alcohol promotions
and advertising. "It would be interesting to see if this meets the threshold
in the new code," Mr Vaughan said. Foodstuffs South Island retail operations
general manager Alan Malcolmson said: "Now that this has been pointed out to
us, we will drop the names on these particular
products," Mr Malcolmson said in a statement. He said the sweets did not contain
alcohol and they didn't taste like rum, whisky or gin, or any other of the named
brands.
More at The
Southland Times.
 Private
equity in Whopper deal (16 Sep 09)
Sydney-based private equity firm Anchorage Capital Partners has bought the New
Zealand arm of fast food chain Burger
King. Anchorage has been in talks with Burger King's local owners, Dennis
Jones and Mark Backhaus, for some months, and officially took over ownership
of the 69 company-owned and two-franchised Burger King outlets yesterday. Anchorage
partner Mark Bayliss becomes chairman of the New Zealand Burger King operation.
Jones and Backhaus first brought Burger King to New Zealand in the mid-1990s.
Oil company Shell owned 50 per cent for a time but sold out to the pair in 2002.
Their TPF Group has long been tipped to be looking to exit. It sold the 61-outlet
Hell Pizza franchise back to its founders in May after just three years of ownership.
Anchorage planned to invest in the brand and the existing network, and to expand
the number of outlets. It was not planning redundancies. Bayliss said the fast
food business had proved to be counter-cyclical during the recession, in that
people had traded down from more expensive eating out options. Former McDonald's
executive John Elliott is the new chief executive. Bayliss, a former chief financial
officer for Fairfax in New Zealand, will sit on the board alongside fellow Anchorage
partner Phil Cave. More at NZ
Herald.
 Water
footprint - the new green measure (15 Sep 09)
Consumers will be able to gauge the water "footprint" of products under a labelling
move experts believe will benefit New Zealand.
Following on from carbon footprints and food miles, moves are
under way to include information on labels measuring the volume of water used
in the life cycle of a product or service. United Nations' cultural agency Unesco
says it takes a global average of 200 litres of water to produce a 200 millilitre
glass of milk, while a glass of wine takes 120 litres and a hamburger 2400 litres.
A Unesco report says it takes five times the amount of water to produce an Australian
kiwifruit as it does to produce a New Zealand kiwifruit. A Royal Society of New
Zealand discussion paper, released yesterday, said water sustainability issues
were "unavoidable". The International Organisation for Standardisation is developing
a water-footprint protocol, which New Zealand companies like kiwifruit marketer
Zespri and dairy giant Fonterra are already considering. Zespri innovation leader
Alistair Mowat said retailers had not requested water-use information, but retailers
and grocery chains in the United States and Europe were developing policies.
More at www.stuff.co.nz.
Govt
to impose 10c margin on Fonterra milk to independents (15 Sep 09)
Fonterra Cooperative Group will be able to charge a margin of 10 cents a kilogram
over and above the farm gate price for milk it sells to independent dairy companies.
The new formula for so-called regulated milk is to take effect in the 2010/11
season, according to a statement from Agriculture Minister David Carter. The
requirement to supply a capped amount of milk to rivals was put in place when
Fonterra was created from the merger of New Zealand's two biggest dairy cooperatives.
The amendment applies to the wholesale or 'default' pricing formula used to determine
how much independents pay for milk that Fonterra is obliged to sell them under
the Dairy Industry Restructuring Act. "A 2008 review found that for five of the
last six seasons, independent processors have been able to access milk under
the regulations at a lower price than Fonterra
pays its own farmers," Carter said. "This was never the intention of the regulations." To
provide for the change, a bill will be introduced to the House before June a
next year, in time for the start of the season.
More at www.stuff.co.nz.
 Nutrition
expert to speak at Juice & Beverage Conference (15 Sep 09)
World-renowned nutrion expert Julian Mellentin has been announced
as a keynote speaker at
the NZ Juice & Beverage Association Annual Conference this year, "A Splash
of Orange - Rotorua 2009", to be held at the Lakeside Novotel
Rotorua,
1-3 October. Julian is the Executive Director of New Nutrition Business,
a London-based research, publishing and consulting company which specialises
in researching, analysing and forecasting developments in the business of food,
nutrition and health around the world. He is currently one of the world's few
international specialists in the business of food, nutrition and health. Julian
has spent many years as a food industry analyst and consultant and each year
identifies 10 key trends in food, health and nutrition. He is co-author of Functional
Foods Revolution, Healthy People, Healthy Profits? - The first-ever book
on the business of functional foods, as well as the editor-in-chief of Kids
Nutrition Report, the only industry journal in the world on the rapidly
developing kids' nutritional marketplace. Conference details and registration
at www.nzjba.org.nz/conference.asp.
 Risks
of drinking raw milk highlighted (15 Sep 09)
With the dairy season in full swing the New Zealand Food Safety Authority is
highlighting the dangers of drinking unpasteurised or raw milk.
NZFSA’s principal adviser for public health Dr Donald Campbell says
drinking unpasteurised milk is risky because it hasn’t been heat treated to kill
any harmful bacteria that might be in the raw product, such as Salmonella, E.
coli, Campylobacter and Listeria monocytogenes. “Everyone
can get sick from drinking milk contaminated with these bugs, especially if it
is not properly refrigerated as this provides the perfect conditions for them
to grow. However, more vulnerable groups such as babies and toddlers, the frail
elderly, expectant mothers and people with weakened immune systems, are at greater
risk of getting sick and the consequences for them can be more severe.” The general
retail sale of raw drinking milk is not permitted in New Zealand, though under
the Food Act 1981 people are allowed to purchase up to five litres from the farm
gate if they intend to drink it themselves or provide it to their family. It
is important to note that such milk must have been harvested in accordance with
an approved Risk Management Programme (which is appropriate for milk for direct
human consumption) under the Animal Products Act 1999. Outbreaks of foodborne
disease such as salmonellosis, campylobacteriosis and E.
coli infection have been attributed to drinking raw milk. While illness
caused by harmful bacteria in raw milk can be a mild bout of vomiting or diarrhoea,
people sometimes develop symptoms that are chronic, severe or even life-threatening.
Dr Campbell emphasises that the only completely safe way to avoid getting food
poisoning from raw milk is not to drink it and opt for pasteurised milk instead.
 Barkers
celebrates 40 years in fruit with new image, new name (15 Sep 09)
Much-loved jam maker Barker’s is celebrating its 40th anniversary. To mark the
occasion, the family business is updating its name to “Barker’s of Geraldine” to
better acknowledge its New Zealand heritage and unique location, nestled at the
base of the Southern Alps in Geraldine, South Canterbury. New labels for the
Barker’s of Geraldine product range have been crafted, complete with artist-drawn
fruit images. Their delicious range of jams are the first to feature the new
look.
Barker’s extensive selection of 47 products includes Kiwi favourite Strawberry
Jam, New Zealand Tamarillo & Plum Chutney and its original Blackcurrant Fruit
Syrup, using Canterbury squeezed berries. Michael Barker, Managing
Director and son of founder Anthony Barker, is proud to continue the traditions
started by his father over 40 years ago: “While we have grown significantly,
we have held true to the same values my father held dear – integrity, quality
and innovation. Our new look reflects those values and our pride in remaining
a family-owned New Zealand company.” Barker’s of Geraldine has long been a champion
of the New Zealand grower, using local fruit wherever possible and products that
do so now boast a “100% Homegrown New Zealand Fruit” label. “Using only the best
quality fruit and vegetables ensures a superior flavour,” says Michael Barker.
The company, based on the corner of the old Barker family farm, is the largest
employer in Geraldine. A New Zealand pioneer in fruit preserving, Barker’s of
Geraldine continues to innovate and create wholesome, delicious products. Jams
and chutneys range from RRP $3.99, Syrups from $4.99. For more information and
to view the full product range visit www.barkers.co.nz.
 Organic
family brewery wins on branding and packaging (14 Sep 09)
Mike’s Organic Brewery, a tiny BioGro certified family brewery
in Taranaki has taken out the Supreme Award for branding and packaging at the 2009
BrewNZ International Beer Awards, leaving the country's corporate brewing
giants in the dust. The biggest week on the New Zealand beer calendar attracted
a record number of
entries, with 74 of the country’s top brewers entering more than 360 beers, up
from 205 last year. The Awards attracted about 150 international entries from
as far away as Russia.
But Ron Trigg, of Mike’s beat the armies of marketing consultants behind the
country's corporate brewing giants with some good old fashioned common sense.
He personally went into supermarkets, took note of what stood out on the shelves,
and then worked with a local design company to rebrand his beer and put it in
a package customers would notice. The result put his humble family brewery into
the top tier of New Zealand brewers. Large or small, fewer than 25% of brewers
come away from the awards with anything to show for it. Yet as well as the Supreme
Packaging Award, Mike’s Organic Ale took out a Silver medal in its class. Ron
says he already knew he had a great beer. His brews have picked up 5 previous
medals, including the silver medal at the world’s second largest beer competition
in Australia in 2007. He just needed to get his product in front of people in
a way more people could recognise it. Ron gave it an easy to remember name, a
distinctive logo, and put it in cartons cleverly designed to build a branding
wall when stacked in bottle stores. (See accompanying image) The BrewNZ judges
aren't the only ones impressed. Ron says since the new Mike's brand hit the market
in November, supermarket sales have shot up tenfold.
Mike’s is one of only three fully BioGro certified breweries in the country. "Certified
organic producers like Mike's Beer have established a reputation for the highest
quality products. It's fantastic to see them taking on the world in other aspects
of their operation - and showing the way there too." says BioGro's CEO Michelle
Glogau. "It shows once again that the organic sector is maturing into an extremely
potent force in the market." "The combination of a certified organic product
and great presentation has given
Mike's Organic Brewery an unbeatable combination." In its eighth year, BrewNZ
is the official New Zealand beer event, endorsed by the Brewers Guild of New
Zealand.
www.organicbeer.co.nz
 Forget
the rugby - we won the Trinations Wine Challenge (13 Sep 09)
As the All Blacks fell short to the Springboks on the rugby field, New Zealand
wines have outshone Australian and South African wines at the annual Tri
Nations Wine Challenge in Sydney. New Zealand has been named the top
country overall, winning eight trophies, 11 double gold medals and 10 gold medals
in the competition, which compares the best wines from New Zealand, Australia
and South Africa. This year New Zealand wines took home the White Wine of Show
trophy, as well as the Sparkling, Chardonnay, Sauvignon Blanc, Pinot Noir, Merlot,
Bordeaux Blends and Dessert Wines trophies.
New Zealand’s representative on the judging panel and Master of Wine (MW) Bob
Campbell, said winning the Challenge is a significant achievement for
New Zealand as the competition has been dominated by Australian wines each year
since its
beginnings seven years ago. “The quality of New Zealand wines entered this year
really demonstrates the ongoing
evolution of wine quality in New Zealand,” Mr Campbell said. “The results reflect
the continuing strength of New Zealand Sauvignon Blanc in spite of a challenging
2008 vintage, and the quality of our Pinot Noir, Syrah and Merlot. The excellent
red wine vintage experienced in Hawke’s Bay and Central Otago in 2007 are also
evident in this year’s results.” Bob said it’s particularly significant that
a New Zealand wine has again won the Shiraz/Syrah category, which it has won
more often that Australia despite
Shiraz/Syrah being Australia’s signature varietal wine. “Australia has around
45,000 hectares of Shiraz/Syrah planted, compared with around 500 hectares planted
in New Zealand, so it’s great that we can compete
with Australia in this category,” Mr Campbell said. Wines entered in the Tri
Nations Wine Challenge were picked by a selector from each country as one of
their top wines for each class. Wineries were then invited to send samples to
Sydney to be blind tasted by an panel of respected wine judges from New Zealand,
South Africa and Australia.
Alongside Bob Campbell on this year’s judging panel was Michael Fridjhon, South
Africa’s most respected wine judge, commentator and liquor industry strategist,
and Huon Hooke, one of Australia’s most respected wine writers with over 20 years
experience. New Zealand Winegrowers global marketing director, Chris Yorke said
it’s great to see New Zealand coming out on top of the Tri Nations Wine Challenge
for the
first time this year. “The results of this year’s competition show that New Zealand
wines are continuing to develop in terms of quality and are beginning to perform
exceptionally across
a wide range of varietal wines.” A full list of trophy, double gold and gold
medal winning wines is HERE (.pdf).
www.trinationswine.com
 Where
to find the cheapest groceries (11 Sep 09)
Pak'nSave has topped the list of the country's cheapest supermarkets - for the
10th year running.
A Consumer NZ survey in which 26 supermarkets were visited in six cities
has once again ranked the chain as running the country's cheapest supermarkets.
Supervisor Bev Frederikson said the survey showed that Pak'nSave was "well
ahead" of its nearest competitors. "Our surveyors bought from a list of 40 top-selling
products including bread, biscuits, milk, fizzy drinks, snacks, cheese, cat food
and butter," she said. "Shopping there [Pak'nSave] saved around $20 and sometimes
more than shopping in the dearest supermarket in each city." Pak'nSave's Albany
store produced the cheapest shopping basket, with a $115 transaction. Foodtown
Glenfield was the most expensive, with a $140 total. Woolworths had the highest
prices of the nationwide chains, with prices varying from $136 to $145. Woolworths,
Countdown and Foodtown stores, owned by Progressive Enterprises, were recognised
for having the most consistent prices. The survey noted that Foodstuffs' stores
- Four Square, New World and Pak'nSave - have the freedom to offer local specials
which meant there was more price variation, particularly between Pak'nSave stores.
More at NZ
Herald.
 Food
prices down (11 Sep 09)
Food prices fell by 0.9 percent in August from July, the largest monthly fall
in three and a half years. Lower prices for grocery food, and fruit and vegetables
accounted for nearly all of the drop in the food price index, Statistics New
Zealand (SNZ) said today. In August grocery food prices fell 1.3 percent, with
bread down 2.7 percent, chocolate biscuits down 6.3 percent, and cheddar cheese
down 6.2 percent. Prices for cheddar cheese, milk, and butter returned to levels
last seen in late 2007 or early 2008, SNZ said. Fruit and vegetable prices dropped
3.3 percent, driven by a 10 percent fall in tomato prices, a 21 percent drop
for strawberries, broccoli down 21.8 percent, and avocados down 25 percent. For
the year to August, food prices rose 4.6 percent, the smallest annual increase
since January 2008. Four subgroups recorded increases for the year, with grocery
food up 4.4 percent, meat, poultry and fish up 9.2 percent, non-alcoholic beverages
up 7.9 percent, and restaurant meals and ready-to-eat food up 3.7 percent. The
fruit and vegetables subgroup fell 1.1 percent in the year to August 2009, the
first annual fall since February 2008, SNZ said.
More at www.stuff.co.nz.
 Warehouse
profits slump on exit from fresh food, liquor (11 Sep 09)
Retailer The Warehouse Group reported a 15.4 per cent fall in full year net profit
to $76.8 million, affected by a $7.4m post tax charge relating to the company's
exit from fresh food and liquor. For the 53 weeks to August 2, net profit excluding
unusual items was up 5.3 per cent from the previous year to $85.2m, the company
said today. For the second half, net profit excluding unusual items rose 17.8
per cent to $28.4m. Group sales for the year slipped 0.8 per cent to $1.72 billion.
Group chief executive officer Ian Morrice said retail sales
demand was expected to gradually improve in the coming year, but uncertainty
would continue to be a feature of the economic environment. Whether recent signs
of economic improvement would translate into a sustained upturn remained to be
seen, he said. The Warehouse red sheds operation reported sales of $1.53b. Adjusting
for the 53rd trading week and discontinued fresh food and liquor categories,
sales were down 0.8 per cent, while same store sales were down 0.4 per cent.
Earnings before interest and tax of $120.2m at The Warehouse were up 6.6 per
cent on the previous year, including $5m profit improvement relating to the exit
from fresh food and liquor.
More at NZ
Herald.
 Fresh ‘n
Fruity launches Superfruits™ yoghurt range (10 Sep 09)
Expect to see a delicious new Superfruits™ range from Fresh ‘n Fruity hit supermarket
shelves this month in fresh stand out packaging, the first change in ten years!
New Zealand’s top selling yoghurt, Fresh ‘n Fruity, has changed its look, but
still promises the same great taste of juicy, real fruit and delicious creamy
yoghurt that has made it a firm Kiwi favourite*. The bright, fresh look is accompanied
by a whole new range of mouth-watering flavours combining a variety of superfruits
with creamy yoghurt - the first yoghurt in NZ to do so. A superfruit holds exceptional
nutrient richness and antioxidant quality with appealing fruitylicious taste.
Cranberries, goji berries, acai berries, blueberries and pomegranate are all
superfruits found in the new range.
Fresh ‘n Fruity Marketing Manager, Caroline Giller says “The
new Fresh ’n Fruity Superfruits™ range gives consumers a new way to enjoy variety
and stay loyal to the brand, while at the same time attracting new purchasers. “We’ve
been the first yoghurt brand in New Zealand to tap into the hot Superfruits™ trend,
by using a wide and unique range of fruits known to be high in antioxidants and
pack a real punch in flavour and taste.” Fresh ’n Fruity’s new packaging will
give the brand a new fresh look, reinforcing its market leader position and providing
a stand-out presence on shelf. The new packaging is in store now will be promoted
via a new TVC which launches
within the month. The new Fresh ‘n Fruity Superfruits™ range is available from
14 September with an RRP of $3.99 in supermarkets nationwide.
The new range includes: · Supercharge Strawberry · Powerburst Berry · Mango,
Passion & Goji · Strawberry & Acai · Blueberry & Pomegranate · Strawberry & Blackcurrant
www.freshnfruity.co.nz
 Entries
open for wine competition (10 Sep 09)
Entries for the 2009 International Aromatic Wine Competition are
now open. The competition, run by the Canterbury A&P Association in conjunction
with the Royal New Zealand Show, has commenced its search for
the best of the best aromatic wine varieties available in the market for New
Zealand wine drinkers The competition is open to all Riesling, Sauvignon Blanc,
Pinot Gris, Gewürztraminer, Viognier and other wine varieties including Muscat
and Verdeldo, made in an aromatic style from any internationally recognised region.
The competition also includes a class for the Best Label. Judged by design industry
professionals, the class recognises the importance of branding and the significance
of the consumer’s first contact with the product. The chairman of judges Terry
Copeland leads a panel of experienced judges for the rigorous testing process.
The judges’ backgrounds in wine vary greatly and add to the depth and creditability
of the overall judging. Judges include: Terry Copeland, Ben Glover (Wither Hills
Vineyard), Jane Boyle (New Zealand Wine Cellars), Rex Ormandy (Vino Fino), Sam
Smail (Whitehaven), Sarah Burton (Indevin), Anna Flowerday (Te Whare Ra Wines),
Cath Oates (Marlborough Vintners), Petter Evans (Sherwood Estate), and Jim Harre.
Wines compete for Gold, Silver and Bronze Medals with an overall winner decided
from each variety receiving the section trophy. Section trophies include: VinPro
Champion Rielsing Trophy, National Bank Private Banking Champion Sauvignon Blanc
Trophy, Fruitfed Supplies Champion Pinot Gris Trophy, Champion Gewürztraminer
Trophy, Champion Viognier Trophy, and Champion Label Trophy. All section winners
will then compete for the Supreme Champion Wine In Show. “New Zealand Sauvignon
Blanc is globally acclaimed as the benchmark for this varietal on the international
stage having won Supreme Champion Wine for the past three years. With the growing
success of other varieties, particularly Riesling,
Pinot Gris and Gewürztraminer, we are eager for some fierce competition for the
title”, commented Competition Convenor Rae Finlay. Entries close 5pm
Wednesday 14 October with winners announced on Tuesday 20 October 2009.
Winning wines will be on display at the Royal New Zealand Show in the Food & Wine
NZ Pavilion. The Royal New Zealand Show runs from 11-13 November at Canterbury
Agricultural Park Christchurch. Attracting 120,000 people, over 7000 livestock
and feature competition entries and close to 600 trade exhibitors, plus three
full days of entertainment, it is the premier agricultural and pastoral event
in the country. www.theshow.co.nz
 Iodine
deficiency stunts intelligence (9 Sep 09)
New research shows the intelligence of many kids in the past generation of New
Zealand children may have been stunted. In the first study of its kind, Otago
University researchers have now shown that giving children a little more iodine
to correct a mild deficiency in their diet measurably boosts their intelligence.
The findings have just been published online by the American Journal of Clinical
Nutrition. Mild iodine deficiency has been an increasing problem in New
Zealand over the past two decades and may be preventing children from attaining
their full intellectual
potential, said researcher Sheila
Skeaff. "While children eating fortified bread should benefit through
improving their iodine status, those who do not eat it should be taking steps
to increase their
iodine intakes in other ways," she said. Bread manufacturers have until this
month to comply with new regulations requiring the use of iodised salt. Skeaff
said salt used in the home should also be iodised. "Parents should also consider
giving children who do not eat commercial breads an iodine-containing multimineral
supplement," she said today. The Government last month rolled over on proposals
to add folic acid to bread to reduce the number of babies born with neural tube
defects such as spina bifida. Skeaff, principal investigator at the university's
department of human nutrition, said "Our findings ... show that the new era of
mandatory fortification of most bread with iodised salt is a good move ... which
may reap even greater benefits than initially thought." Food Standards Australia
New Zealand (FSANZ), has reduced the concentration of iodine in iodised salt
from 25mg-65mg per kg to 20mg-45mg, but required it to be used in baked cereal
products - bread, breakfast foods and biscuits.
More at TVNZ.
 Butter
key to eczema control? (9 Sep 09)
Sufferers of eczema are often encouraged to avoid dairy foods, but now researchers
are to feed children enriched butter in a bid to alleviate the condition. Researchers
from Auckland and Otago universities will look at whether the spread, enriched
with linoleic
acid and eaten in small amounts as part of a normal diet, could help
ease eczema, which causes itchy, flaky skin. The acid substance is believed to
have anti-inflammatory properties. More than 100 children will be given butter
in a search for better protection to combat the onset of eczema. The researchers
are looking to recruit 50 children aged between two and 16 in the Wellington
region the rest will come from Auckland. Half will be given a single slice of
bread per day for six weeks with the specially enriched butter, and half will
be given normal butter.
One of the lead researchers, Peter Black, said eczema affected
up to 20 per cent of children in New Zealand. "We know it must be something to
do with our lifestyle, and another possibility is that changes in the diet are
involved. "In the last few decades there has been an increase in the consumption
of margarine and decrease in the use of butter." More at The
Dominion Post.
 Giant
sweet offer could affect NZ (9 Sep 09)
Global food giant Kraft is trying to gobble up chocolate company Cadbury in a
$24.6 billion deal. This includes Cadbury's New Zealand business selling local
favourites such as Minties, Pineapple Lumps and Moro bars. The Kiwiana sweet
brands are expected to continue, even if Kraft buys Cadbury, although unions
hold some fears for Cadbury's 880 staff in New Zealand, with a factory in Dunedin.
Council of Trade Unions economist Bill Rosenberg said it was always a concern
in international "rationalisations" that production could be shifted overseas,
although a food sector analyst doubts job losses would occur in New Zealand.
The factory employs about 500 permanent staff and 100 seasonal workers. It laid
off about 75 staff in the past year, with about the same number to go by the
end of this year. A $51 million investment in the Dunedin factory, announced
by Cadbury last year, secured the future of the plant under its present owners.
Cadbury's roots in Dunedin date back to the 1880s and it is now one of the two
dominant chocolate and sweet companies in New Zealand, with annual sales of $283m.
Kraft brands include Vegemite and Toblerone chocolate, but its sales are relatively
small here at just $21m. (Kraft used to make another New Zealand favourite Chesdale
cheese but that is now owned by Goodman Fielder.)
More at The
Dominion Post.
 100%
New Zealand Bacon competition winners announced (7 Sep 09)
The Lesnies 100% New Zealand Bacon Competition results are out, recognising New
Zealand's best bacon makers New Zealand's tastiest bacons were revealed today
as the winners of the Lesnies 100% New Zealand Bacon Competition received their
awards.
The Bacon of the Year winner, Peter Timbs Meats based
in Christchurch, also took home the streaky bacon gold medal with their honey
cured streaky bacon. "We are very excited to have won, especially after winning
silver last year in this same category - means we are continuing to make good
improvements," says Chris Timbs of Peter
Timbs Meats. "We cure and smoke our meat over a period of a week, using a
special recipe that has been in the family since 1876. We make minor adjustments
occasionally to make sure we get the perfect taste, texture and versatility from
our bacon." The Lesnies 100% New Zealand Bacon Competition celebrates New Zealand's
best bacon, all of it made from 100% New Zealand pork. Twenty four judges were
led by restaurateur, co-owner of Logan Brown and star of Hunger for the Wild, Steve
Logan; President of the National Chef's Association, Anita Sarginson;
and acclaimed food writer Jan
Bilton. They all agreed the competition this year was fierce. "All of
this year's entrants were of a very high standard, so it was a tough decision," says
head judge Steve Logan. "As judges, we need to make sure that the bacon not only
tastes great, but also smells fantastically mouth-watering and doesn't shrink
when it hits the pan. It is always great to see the variety of rashers entered
- from sweet or salty to smokey or gluten-free." Other gold medal winners include
Goodman Fielder, the only food services company to win with their Kiwi Heritage
triple smoked middle bacon (a great brand for supermarket shoppers), Sam's Butchery
in the Auckland suburb of Kelston and Netherby Meats in Ashburton. The competition
is open to all New Zealand butchers who make bacon from 100% New Zealand pork.
This year 177 bacons from 82 different bacon makers entered the competition.
The bacon is judged on taste, aroma, texture, and appearance within the four
categories - streaky, middle, shoulder and middle eye. Taste is the key element
in the competition, with saltiness, sweetness, aftertaste and overall good taste
judged. "Taste is obviously the most important factor in deciding the winners,
but we take into account the way it looks and how it sizzles in the pan," says
Anita Sarginson, acclaimed chef and National President of the New Zealand Chef's
Association. "The butchers are all very passionate about what they do, and put
a lot of time, care and effort into making delicious bacon for their customers." With
more than 700,000kgs of imported pork entering New Zealand each week, it is important
to keep an eye out for the 100% New Zealand bacon label to avoid getting stuck
with bacon made from imported pork. "It is important that we support our local
butchers and farmers by buying top quality, 100% New Zealand bacon and pork products.
Besides, New Zealand bacon is always so much fresher and tastier than imported
bacon," says Steve. So keep an eye out at your local butcher or supermarket for
the award winning bacons, and be sure to support New Zealand farmers and buy
only 100% New Zealand bacon, ham and pork.
Winners by category: Middle Eye bacon:Gold - Sam's Butchery,
Kelston, Auckland; Silver - Harris Meats, Cheviot, Canterbury; Bronze - Redcliffs
Butchery, Redcliffs, Christchurch. Shoulder bacon:Gold - Netherby
Meats Ltd, Ashburton; Silver - Harris Meats, Cheviot, Canterbury; Bronze - Elite
Meats, Riccarton, Christchurch. Streaky bacon:Gold - Peter Timbs
Meats, St Albans, Christchurch (also Bacon of the Year); Silver - Bulls Bacon,
Bulls, Manawatu;
Bronze - The Village Butcher, Blenheim. Middle bacon:Gold -
Goodman Fielder, Auckland; Silver - Butcher Jacks, Glenfield, Auckland; Joint
Bronze - The Meat Factory, Te Awamutu; Joint Bronze - Manly Village Butcher,
Whangaparoa, Auckland.
Recession
changes grocery shoppers' habits - survey (7 Sep 09)
A third of New Zealand families have changed their dinner habits as a result
of the economic downturn, according to an online survey. Conducted by parenting
website www.kidspot.co.nz,
the survey of over 500 families suggested the recession had prompted a more frugal
approach to grocery shopping and less spending on takeaways. It also suggested
a sharp rise in the price of groceries had led to more respondents bulk buying
when items were on special, and freezing supplies for future use - particularly
meat. In-house brands now had greater acceptance and were being bought more at
the expense of name brands, particularly when it came to staple products like
tinned tomatoes, flour, rice, butter and bread. Fish and some premium cuts of
meat were being overlooked more often, and vegetables were being used more commonly
as a substitute for meat, according to the survey's respondents. Families were
also planning ahead to avoid impulse buying. "Mothers now leave the house for
their weekly (not daily) shop armed with a list in hand, likely gleaned from
the catalogue-advertised specials..." the website said. Grocery buyers reported
shopping around more than in the past and targeting price-friendly markets and
independent butchers, while chasing the specials at different supermarkets. More
at NZ
Herald.
 Kaimai
Cheese buys Te Mata (7 Sep 09)
Matamata-based cheese factory Kaimai Cheese has bought Te Mata Cheese factory
in Hawke’s Bay for an undisclosed sum.
Kaimai general manager Sheryn Cook said the company acquired
all Te Mata assets effective from September 1. “It will be pretty much business
as usual [at Te Mata] for at least the next three months until we see how it
might work,” she said. Ms Cook said that while Te Mata produced slightly more
volume than Kaimai, it was located on a much smaller site with a staff of around
30 people. Kaimai and The Grate Kiwi Cheese Company both have close ties to Open
Country Dairy, which was formed out of the merger of Open Country Cheese and
Dairy Trust, and is a direct Fonterra competitor. A Ministry of Agriculture and
Forestry (MAF) report in July noted that privately owned dairy factories were
gaining ground, with companies such as Nutritek, Open Country, Grate Kiwi and
Kaimai Cheese, actively competing against Fonterra. Privately owned manufacturers
collected 4 percent of milksolids in the year to May 31, compared with virtually
nil in 2004. Ms Cook said Kaimai, which exports its award-winning cheeses to
the Pacific Islands,
New Caledonia and Asia, would remain the company’s only registered export site.
More at National
Business Review.
 Osteoporosis
NZ refutes Choice milk findings (4 Sep 09)
Osteoporosis New Zealand, Executive Director, Julia Gallagher has
come out in support of the range of fortified milk products on the market, in
response
to publicity
surrounding an
article in the Australian consumer magazine Choice.
The article, "Milk products compared - So many milk brands, so much marketing
hype" claimed that "Despite the profusion of brands and the plethora
of claims, the only really meaningful choice when buying milk is between full-cream,
low-fat and skim".
In
a
statement
released today, Osteoporosis
New Zealand said that milk is a great food source of protein, minerals and
micronutrients. Focusing on the fat content alone is too simplistic as the fat
content is typically 3% in blue top milk, and considerably less in the trim milk
and fortified milk products. This is much lower than meat, and most processed
foods. Rather, milk offers a rich source of calcium, the essential building block
for bones, and it is excellent that there is a choice of product with calcium
content twice as high in some products than in standard milk. Osteoporosis New
Zealand rejects the claim that anything but basic milk is only marketing hype
and is therefore unnecessary. Dairy companies invest heavily in nutritional research
to determine the most optimal composition of products for specific nutritional
needs. In many cases there is sound, independent clinical evidence of a beneficial
effect in some people for drinking fortified milks. Calcium from dietary sources
is the favoured approach of having an adequate intake, and enriched milk makes
it easier for people to achieve their required intake of these nutrients. We
agree that basic low fat milk is certainly a healthy product, but for those with
high calcium requirements (growing children and postmenopausal women in particular),
milk with added calcium is an even more effective way of meeting daily calcium
requirements. Ministry of Health figures show that large numbers of New Zealanders
are also not getting enough calcium in their food and beverages to protect against
osteoporosis. Some milk products contain added nutrients such as Vitamin D. There
is also growing evidence that many New Zealanders are deficient in vitamin D.
This vitamin is produced in the skin by exposure to sunlight, though in winter
time, in the elderly and in those who cover up in the sun, levels can get dangerously
low for the maintenance of good bone health. Vitamin D is also not present naturally
in many foods so it is difficult to obtain enough from diet alone. The combination
of calcium and vitamin D in a healthy food product such as low fat milk is not
only
convenient, but it’s clinically important in building and maintaining the strength
of bones and avoiding broken bones due to osteoporosis.
 Auckland
supermarkets bow to pressure over plastic bags (4 Sep 09)
New World and Four Square stores in Auckland have bowed to public pressure and
will no longer charge for plastic packing bags. From today, their parent company
Foodstuffs is dropping the five cent charge. It has already scrapped the fee
in the lower North Island after customer feedback.
Foodstuffs Auckland GM Murray Jordan says the charge saw the
usage of plastic bags drop by 12 million over the last month and the company
will continue to promote the use of reusable bags. Mr Jordan will not comment
about the ratio of people who supported the charge compared with those who complained.
However, Green co-leader Metiria Turei is very disappointed by the company's
u-turn. She says part of the reason a price is placed on a waste product is to
make sure the cost of dealing with it is borne by the user. Foodstuff's main
competitor Progressive Enterprises (Foodtown, Woolworths and Countdown) has resisted
pressure to charge for bags. Figures released earlier this week by the Packaging
Council show that efforts by supermarket chains Foodstuffs and Progressive Enterprises
and cut-price retailer The Warehouse have reduced the number of bags they used
by 22 per cent
in
the five years to July. More at NZ
Herald.
 Research
unlocking manuka honey’s secrets(3 Sep 09)
New research on New Zealand's world-famous antibacterial manuka honey has unveiled
another of its secrets. Watson and Son, a major New Zealand producer of manuka
honey, in collaboration with Professor Peter Molan of Waikato
University’s Honey Research Unit, has commissioned research by a specialist research
laboratory in Singapore, which shows that a specific molecule acts to augment
the antibacterial activity of methylglyoxal in the honey – a process known as
synergy. The unique type of antibacterial activity in manuka honey was discovered
in research
at the University of Waikato in 1982. Evidence shows manuka’s special antibacterial
properties are effective at healing wounds, but research also shows that this
activity is present in only some manuka honeys. Last year, Waikato University
Associate Professor Merilyn Manley-Harris of the Chemistry Department,
showed that methylglyoxal was responsible for the antibacterial activity in manuka
honey. However Prof Molan has long maintained there is also a synergy at work
in the honey and last October, New Zealand beekeeper-chemist Denis Watson commissioned
a specialist research laboratory in Singapore to investigate several active fractions
in manuka honey. Mr Watson is one of New Zealand’s largest manuka producers.
In partnership with iwi groups in the Far North he has more than 15,000 beehives
in manuka plantations around New Zealand. Dr Manley-Harris and Prof Molan say
they are delighted companies are taking the initiative to commission research
of this calibre. The results have proven the existence of a formerly secret synergist:
a special molecule that combines with the methylglyoxal molecule and other fractions
in the honey to create the very powerful antibacterial activity the honey is
world famous for. The discovery is also the key to understanding why the clinically
proven antibacterial activity is so effective and why international research
to date has shown that bacteria fail to develop the resistance that is inevitable
with conventional antibiotics. Research is now underway in a special project
between Waikato University’s Honey Research Unit and Watson and Son to confirm
the mode of action of the synergist and to further understand its interaction
with other fractions including methylglyoxal. This latest research will provide
the medical industry with a full scientific understanding of the antibacterial
properties of manuka. This research has huge relevance to the vitally important
active manuka honey
industry, says Prof Molan. “The industry is now worth in excess of $100 million
in export earnings, but not all manuka honeys are equal and the way to test potency
has been an issue
for some time,” he says. “My original assay uses a simple test method of comparing
the bacterial kill-zone of a honey sample to the kill-zone of a standard antiseptic
(in this case phenol).
For a variety of reasons this can’t be perfect and is open to interpretation
and a margin of error. The ideal objective is to have a simple analytical chemical
test that can be carried out by any lab anywhere in the world. But such a test
isn’t possible until we know what we’re trying to measure. Discovering the synergist
was the key,” Prof Molan says. “Our work now includes developing an algorithm
to find the strength of a honey’s antibacterial activity by measuring the level
of the synergist and the level of methylglyoxal present. It will then be possible
to very precisely determine the non-peroxide activity of manuka honey (the 'original
manuka activity') by
chemical analysis.” Meanwhile, WaikatoLink, the research commercialisation division
of the University of Waikato, will launch a new global consumer standard for
manuka honey later this month. The standard will give consumers complete assurance
as to what they’re
buying and will use Prof Molan’s name, says WaikatoLink Commercial Manager Fraser
Smith. “Professor Molan is acknowledged as the discoverer of active
manuka honey. He was awarded the MBE for his work and is arguably the most published
honey scientist in the world. Consumers know and respect him and his work. Putting
his name on the standard and on the jar makes sense and gives consumers surety
about what
they’re getting”, Mr Smith says.
 Massey
microbrewery to host craft brewing course (3 Sep 09)
New Zealand’s first residential short course in craft brewing will be held at
the Massey University Manawatu campus in November. Dr Peter Aldred and Dr
Frank Vriesekoop from the University of Ballarat in Australia will run
the course. Institute of Food, Nutrition and Human Health head Professor Richard
Archer says
craft brewers have been clamouring for a short course since the University’s
microbrewery was opened in April last year. “The Brewers Guild of New Zealand
has been particularly keen that we mount a
good short course,” Professor Archer says. “This is it!” Course participants
will learn about brewing raw materials, malting and malts, hops and hop utilisation,
brewery engineering, fermentation and sensory evaluation, yeasts and spoilage
organisms, hygiene and sanitation. The course includes field trips and a final
course dinner. Ballarat University has been teaching brewing since 1971 and its
short course
is popular with Australian brewers and maltsters. “Ballarat and Massey together
can offer a hybrid course tailored to New Zealand
craft and microbrewers,” Professor Archer says.
The first course will run from November 6-11, starting with
an introduction and initial sensory evaluation session. It is limited to the
first 16 people registering. Participants will stay in at the Institute of Sport
and Rugby facilities.
 Raw
milk cheeses get the green light (3 Sep 09)
Cheesemakers will be allowed to craft a range of raw or unpasteurised milk products
for sale in domestic and international markets under new standards to be introduced
in October, says Minister for Food Safety Kate Wilkinson. Previously,
only a small range of raw milk cheeses have been allowed to be imported into
New Zealand, but could not be made here. “This is about levelling the playing
field and recognising we have some incredibly passionate cheesemakers in New
Zealand who could produce raw milk cheeses to
rival the best in Europe,” Ms Wilkinson says. “The changes mean a greater variety
of cheeses will be available for food lovers here, while also opening up business
opportunities for the dairy industry. “It makes sense that our own industry should
be able to make the products that
we allow to be imported. “All raw milk products, made here or brought in, will
need to meet the required food safety standards before they can be sold to the
public.” The level of bacteria in cheeses made from raw milk means they are not
suitable for at-risk people such as pregnant women, young children and the elderly
.
 Smart-card
proposal to combat NZ obesity (3 Sep 09)
Hundreds of thousands of New Zealanders would receive taxpayer subsidies to buy
healthy foods under a new system proposed in research commissioned by the Ministry
of Health.
Health economist Des O'Dea and colleagues have suggested the
Government set up a smart-card electronic subsidy system that would be similar
to the food stamps now given to low-income families in the United States on an
electronic debit card.
It would be aimed at reducing "food insecurity" and encouraging consumption of
healthy foods in low- and middle-income families with children to reduce New
Zealand's internationally high rate of obesity. Mr O'Dea, of Otago University
at Wellington, told the Public Health Association conference in Dunedin yesterday
that a number of families faced difficulty obtaining enough food at times. "When
you are short of cash, you often go for the high-energy foods - junk foods." Statistics
New Zealand data shows that the average household spent $155.60, excluding GST,
on food in 2006-07. This included $18.40 on fruit and vegetables. The ministry
declined to express a view on the research. It said it recognised the benefits
of good nutrition, adequate food and increased physical activity and wanted to
consider the several papers written by the research group on the smart card and
other nutrition topics before commenting.
More at NZ
Herald.
 New
MD for Foodstuffs Wellington (3 Sep 09)
Foodstuffs Wellington will take on a new managing director from February 2010.
The cooperative's chairman Brian Drake yesterday announced the appointment of Craig
Wilson, who comes from the country's biggest hardware group, Mitre 10.
Mr Wilson worked for Foodstuffs rival Woolworths NZ for 10 years before taking
on management roles at Lion Nathan's Liquor King group and the chief executive
role at Mitre 10 in 2001. Foodstuffs Wellington's existing managing director
Tony McNeil is ending a 12 year run with the company. Mr Drake said Tony had
seen the company grow from a $900 million turnover in 1998 to over $2.2 billion
in sales this year and an enviable market share position.
More at National
Business Review.
Fonterra
about to announce reform plan (2 Sep 09)
Dairy giant Fonterra is expected to unveil its second proposal for capital structure
reform within days as the threat to its world-beating exporter status gathers
pace in rival dairying countries. Fonterra, with revenue of $19 billion last
year, is a co-operative owned by farmers through redeemable shares. To advance
its global growth ambitions and stabilise its balance sheet against shocks such
as drought, Fonterra needs more capital. A proposal by directors last year, which
involved forming a company outside the co-operative with publicly listed shares,
was rejected by Fonterra's 7000 farmer owners who feared loss of control and
ownership. Farmer reaction to the second attempt by directors to muscle up Fonterra's
balance sheet will determine if it stays a smallish co-operative mainly exporting
commodities, or follows directors' long-held strategy to add-value to milk by
becoming a serious world player in the highly lucrative ingredients and brands
markets. Paediatric and health and wellness nutrition, proteinised beverages
and nutraceuticals and specialised cheeses are targets for more infrastructure
investment. More at NZ
Herald.
Meawhile Fonterra’s internet-based sale platform globalDairyTrade concluded its
September event early this morning with average prices for whole milk power climbing
24.2% to $US2858 a tonne - $US557 up on last month, and higher than expected
according to Fonterra Global Trade managing director Kelvin Wickham. This comes
after a 25.8% increase during the August auction reaching $2301 per tonne. Mr
Wickham said that from November 3 globalDairyTrade trading events would include
anhydrous milk fat (AMF), in line with plans to offer an expanded range of products.
More at National
Business Review.
 Collaboration
boosts food safety on both sides of the Tasman (2 Sep 09)
Food safety on both sides of the Tasman will be boosted by the renewal of an
agreement signed by the New Zealand Food Safety Authority (NZFSA) and the New
South Wales Food Authority (NSWFA). NZFSA chief executive Andrew McKenzie says
the two parties have long had a strong working relationship, but a revised Memorandum
of Understanding (MoU) signed recently will rejuvenate the existing ties. “Collaboration
provides cost effectiveness as we can share knowledge and work together on specific
issues,” Andrew says.
In the past NZFSA has learnt a great deal from NSWFA’s approach to working with
councils who inspect food businesses in New South Wales. In this regard, NZFSA
has borrowed NSWFA’s approach of creating regional council groups, the so-called
clusters. NZFSA meets regularly with the New Zealand cluster groups in order
to ensure good communication, standardised inspection audit practices and to
train council staff. Both authorities have a consumer-focused, science-based
approach to food safety and plan to work closely on developing policy, standards,
systems and science. They will also share information on communications, operations,
compliance and enforcement. Andrew says collaborating in these areas could have
a significant impact on the delivery of a safe and suitable food supply in each
country. ”Our working relationship will benefit consumers both here and across
the Tasman.” NSWFA chief executive Alan Coutts said both agencies were unique
in their scope as they were responsible for ensuring food safety from primary
production through to consumers. “Food safety goes beyond national and state
borders, so it makes sense to work closely with our neighbours to share knowledge
and intelligence to combat the threat of foodborne illness,” Mr Coutts said.
Australia is New Zealand’s biggest trading partner and New South Wales is Australia’s
most populated state. NZFSA has similar agreements with the United Kingdom Food
Standards Agency, Health Canada and Food Standards Australia New Zealand.
 Fresh
'n Fruity eat-a-thon launches new look (1 Sep 09)
Fresh ‘n Fruity, New Zealand’s number one yoghurt* brand is
rebranding to a fruity new packaging. To promote this - Fresh ‘n Fruity held
a yoghurt eat-a-thon competition, where consumers ate their way through the yoghurt
in the old packaging! Shoppers were invited
to come along to Sylvia Park, Pak ‘n Save on Thursday 27 August to compete against
one another in a controlled
environment, to see who could consume the most Fresh ‘n Fruity yoghurt in 20
seconds.
Competitors were rewarded with Pak ‘n Save vouchers and Fresh ‘n Fruity spot
prizes such as moonhoppers which saw audience members bouncing around during
the event.
(*AZTEC report on yoghurt category w/c 10th August MAT)
The
new Fresh ‘n Fruity packaging is on shelves now at all supermarket and convenient
stores nationwide.
Also launching, new Fresh ‘n Fruity Super Fruits yoghurt. No one does fresh and
fruity
like
Fresh ‘n
Fruity.
www.freshnfruity.co.nz
Retailers'
deal sees bag totals melting (1 Sep 09)
A voluntary agreement by big retailers has cut the number of plastic shopping
bags by 157 million over five years - almost a quarter of the original total.
Charging for shopping bags, a new strategy by some retailers, had only just begun
when the results were counted. Figures released today by the Packaging Council
show shoppers at supermarket chains Foodstuffs NZ and Progressive Enterprises
NZ and cut-price retailer The Warehouse reduced the number of bags they used
by 22 per cent in the five years to July. The agreement has now ended, but Foodstuffs
and The Warehouse have stepped up efforts by introducing a charge for plastic
bags. Paul Curtis, executive director of the Packaging Council,
which represents retailers and manufacturers on packaging issues, said more than
half the reduction was achieved in the past two years. "Our message has been
very simple; if you don't need a plastic bag, don't take one, and remember to
take your reusable bag when you shop," he said. Mr Curtis said giving out fewer
bags, combined with moves to make bags more lightweight, had cut the total amount
of plastic used in shopping bags by 28 per cent - equivalent to 34 million two-litre
plastic drinks containers. Progressive Enterprises (Foodtown, Woolworths and
Countdown) has resisted pressure from GetReal to charge for bags. More at NZ
Herald.
 Caffeine
drinks may hurt teens (1 Sep 09)
Teenagers guzzling caffeine-loaded "energy" drinks might be causing
themselves long-term damage, research shows. A Canterbury University master's
project by Nika Anderson investigated the effects of caffeine consumption on
adolescent brain development in rats. During middle and later adulthood, the
27 male and 27 female rats treated with
caffeine were "probably more emotionally reactive" than the untreated control
rats.
They were less mobile and defecated and urinated more than the other rats. "Overall,
the results suggest that exposure to caffeine during adolescence produces some
small but significant increases in emotionality in adulthood," the study said.
The findings "may have clinical implications", because it was possible that adolescents
exposed to caffeine would also show increased anxiety later in life. A further
study this year had raised concern about energy drinks having a high potential
to cause acute caffeine toxicity. A Wellington schoolgirl last month collapsed
and needed to be treated by paramedics after she drank a high-powered energy
drink bought from a dairy opposite her school. The New Zealand Food Safety Authority
(NZFSA) is investigating the legality of
an "energy shot" drink with twice the caffeine of an average cup of coffee. Public
health nutritionist Bronwen King said too much caffeine could increase calcium
excretion, compromising bone growth. "This puts heavy users at risk of osteoporosis
later in life," King said. "As well, it affects concentration of kids in the
classroom, thus compromising
learning and cognitive development. "Energy" drinks are also high in sugar
and kilojoules that are not easily burned off and therefore contribute further
to
overweight and obesity." More at The
Press.
Back to the top |
|
|
|
+64
9 445 3621
The
full list of award winners is:
Book of the Year – Food: Helen Leach (Dunedin), The Pavlova Story Other finalists:
Jill Brewis (Auckland) for The Grower’s Cookbook; Lauraine Jacobs (Auckland),
Matakana. Recipe Book of the Year: Alexa Johnston, Auckland, Ladies a Plate Other
finalists: Allyson Gofton (Auckland); Annabel Langbein (Auckland) Electronic
Media Award: Food in a Minute Other finalists: foodlovers.co.nz; Peta Unplugged
Gastronomy Award: Charmian Smith (Dunedin), Following a Fragrant Trail Other
finalists: Denise Irvine, (Hamilton); Ray McVinnie (Auckland). Educational, health
and Nutrition Award: Glenda Gourley (Tauranga, If you can bake a potato, you
can make a meal Other finalists: David Burton (Wellington); Sarah la Touche,
(Waiheke). Food Styling Award: Ginny Grant (Auckland), Raspberry Ripple Semifreddo
Slider Other finalist: Catherine Bell, Auckland Tui Flower Recipe Award: Ray
McVinnie (Auckland), Off the Hook Other finalists: Annie Bastow, Auckland; Fiona
Smith, Auckland; Ginny Grant Auckland. Emerging Food Writer: Virgil Evetts (Auckland)
for A Very Special Blossom which examines the free range debate. Runner up: Lea
Paykel (Auckland) for Coastal Caviar Third finalist: Sally Ronaldson (Wellington,
Juicy, Succulent Berries from Piopio The New Zealand Guild of Food Writers is
the professional body for food journalists and others involved in writing about,
presenting, promoting, illustrating and teaching about the specialist area of
food and beverages. Altogether 72 entries from 39 writers were received for the
2009 awards.
Note: full results are available on the Guild website at 
