featured in this issue - NZIFST - The New Zealand Institute of Food

Transcription

A ugust /S eptember 2008
Featured in this issue:
Overview: Materials Handling
Overview: Functional and
Nutraceutical food ingredients
Nutrient Profiling with the FSANZ
calculator
Travellers’ tales
The official Journal of The New zealand institute of food science and technology inc.
Food New Zealand
Contacts
New Zealand Institute of Food Science &
Technology (Inc.)
Rosemary Hancock, Executive Manager
PO Box 8031, Palmerston North,
New Zealand
Phone: 06 356 1686 or 021 217 8298
Fax: 06 356 1687
Email: [email protected]
Website: www.nzifst.org.nz
NZ’s Authority on Food Technology, Research and Manufacturing
A ugust /S eptember 2008 | Volume 8, No.5 ISSN 1175 – 4621
4Editorials
6In-Brief
Meat Industry Association of New Zealand
Tim Ritchie, Chief Executive
PO Box 345, Wellington
Phone: 04 473 6465
Fax: 04 473 1731
10 Overview Feature: Functional and nutraceutical ingredients
18Lecithin: natural emulsifier and health food?
Paul Harrison, Hawkins Watts
20 Nutrition: Review of the FSANZ Nutrient Profiling calculator
Anny Dentener, Adecron, (Transcript of Conference paper)
23 Oils & Fats News
New Zealand Pork Industry Board
Sam McIvor
Chief Executive Officer
New Zealand Pork Industry Board
DDI: 64 4 917 4754
Fax: 64 4 385 8522
Mob: 029 438 8222
Next editorial and advertising
deadline: w/c 15 September 2008
26 Overview Feature: Materials Handling Part 2
30 NZIFST News and Reports
35 NZIFST Careers Report
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The views expressed in this journal are those of the
writers and do not necessarily represent the view of
the Publisher, the Scientific Review Board, NZIFST,
MIA or NZ Pork Industry Board.
Paul Harrison, Hawkins Watts
38 MIA news
Food NZ ABC Audited Circulation 2144, January 2008
Jenny Dee, Futureintech
37 Traveller’s Tale: IFT New Orleans
Features for October/November 2008:
Overview: FoodTech PackTech exhibitor
preview
Massey University Food Awards report
NZFSA Conference report
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Ali Spencer and Siobhan Ryan, MIA
44 Bioplastics – the sustainable packaging (Undergraduate paper)
Bronwyn Smith, Massey University
46 Traveller’s Tale: Armchair world travel
Dick Earle, Chris Newey and Mary Earle
48Nanotechnology: New Zealand’s vision for the future
(Undergraduate paper)
Hayley Moston, Massey University
50Events & Conference Diary
David Everett, University of Otago
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August 2008
Endorsed by the Meat Indus try Association of New Zealand & The Pork Industry Board
EDITORIALS
From the Editor
Yes I know, apple blossom isn’t food technology, but it is a symbol of the raw material of
our industry. The orchards in the Hawkes Bay and Nelson Bays and Otago and Canterbury and
Bay of Plenty and Northland (not just apples) produce fruit for many processors who supply
both local and overseas markets. Through our Crown Research Institutes, millions of dollars
are invested in research into improving varieties and processing methods to ensure the viability of that sector of New Zealand’s biggest export earner, the food industry.
Among many excellent presentations at Conference, the one that I heard mentioned most
often was Anny Dentener’s paper, reviewing the FSANZ Nutrient Profiling calculator. Anny
has allowed us to print the transcript – and it makes very interesting reading. A valuable tool
Anne Scott
indeed for product and recipe developers, and nutritionists whose role it is to help us all
make good choices about what we are eating.
The second part of the Materials Handling Overview starts on page 26. We have also sampled suppliers of functional and
nutraceutical ingredients – from page 10. Hawkins Watts have supplied a short article on Lecithin for our information too.
From their office chairs, Dick and Mary Earle (Emeritus Professors, Massey University) and Chris Newey have travelled the
world, following the trail of the web based text Unit Operations in Food Processing. The story starts on page 46.
By the time the October/November issue is published we will be well into the new ‘season’. We will preview FoodTech PackTech and will be reporting the September NZFSA conference in Rotorua and also the winners of the Massey University Food
Awards 2008.
Anne Scott, MNZIFST, Managing Editor
From the Executive Manager
Great programme! Great venue! Great group of delegates! These all added up to a great
conference in Rotorua. It was just unfortunate that the weather was not very kind to us. If
you were unlucky enough to miss this year’s conference then be sure to diary 23-25 June for
next year in Christchurch. David Everett and his team are already working on the programme
and they would love to hear your ideas.
I would especially like to thank all our sponsors and exhibitors for their continued support – you certainly help to give our conference life and vibrancy.
We produced our first ever Annual Review this year, giving a snapshot of the Institute’s
activities over the past year. There have been some wonderful functions so I hope you are
taking advantage of these to meet and network with other members. Current members will
have received a copy of the Review at the conference or subsequently in the mail but if you
would like a copy please give us a call.
In another first, the NZIFST’s professional development programme is underway with
Rosemary Hancock
planning for the first two courses going well. Please watch Nibbles and the website for dates and registration.
Finally, Kelly and I have started training on the new membership database and website and I hope that we will have it live
for your own use in a short time. It is a big task so please bear with us as we find our way around it all. I am sure that the wait
will be worth it.
Rosemary Hancock, MNZIFST
Food New Zealand
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August 2008
In-Brief
In-Brief
News from National Starch
Janet Donovan of National Starch Food Innovation, (right)
is pictured with Wasseela Verachia, recipient of the 2008
National Starch Food Innovation Award for Food Science
Auckland Branch member, Janet Donovan has been recently
promoted to the position of sales manager, National Starch Food
Innovation, New Zealand.
Janet joined National Starch in January 2002 as technical sales
executive. She has a Bachelor of Food Technology from Massey
University and a Graduate Diploma in Business (IT) from Auckland University of Technology.
The National Starch Food lnnovation Award for Food Science
is awarded to an Otago University Food Science student in recognition of research excellence and the preparation of a presentation for the NZIFST conference. This year’s recipient is Wasseela
Verachia, who joined the Food Science Department at the University of Otago in February 2006. Her Doctoral research topic is
‘Enhancing the quality and shelf-life of kina’ and she presented
this research at the recent NZIFST conference.
New staff member at Massey
University
Massey University’s Institute of Food Nutrition and Human
Health (IFNHH) recently welcomed Dr Tony Mutukumira to the
Albany Campus in Auckland. Dr Mutukumira joins the Food Science and Technology Division from the University of Swaziland
(UNISWA). Tony obtained an MSc (Food Technology) and the de-
Food New Zealand
gree, ‘Doctor Scientiarum’
(PhD) in Food Science and
Technology at the Norwegian University of Life
Sciences (formerly, The
Agricultural University of
Norway). His doctoral research work focused on
the characterisation and
application of mesophilic
lactic starter cultures in
the dairy industry.
Tony has taught a
broad range of food related courses and supervised
doctoral and masters students in the areas of lactic
starter cultures, food safety, fermentation, and dairy Dr Tony Mutukumira has joined
Massey’s Albany Campus
technology.
For the future, Tony
hopes to focus his research on food safety and quality management. He feels the subject of food quality management is of particular importance to the development of New Zealand’s export
driven economy. For New Zealand’s food exports to maintain
their competitiveness in global markets, they must be supported
by sound food safety and quality management systems.
Massey’s new pilot plant opened
The opening of the long-awaited complex was attended by
200 guests and staff members who were enthralled by the $7million investment in infrastructure. With a broad range of processing equipment and versatility in layout, the pilot will be used by
food technology students and its facilities will be available to local, national and international companies who are already queuing up to use the modern resources and tap into the academic
knowledge held within Massey University.
“This pilot plant complex is unique for New Zealand and Australasia in being able to take a primary food ingredient and refine
it, process it and create a food item which we can evaluate in
terms of food quality and also its impact on human nutrition”
says Professor Charles Brennan, director of food science and
technology at Massey University. “We have unmatched resources
to support economic regeneration and sustainability for the future, putting New Zealand firmly at the forefront of innovation
and theoretical knowledge across the world.”
Massey University is the only education establishment in New
Zealand that offers degrees in food technology as well as research
training, consultancy and a wide range of home-study short
courses or training packages to industry. Those who are lucky
enough to study food technology at Massey obtain a qualification
valued throughout the world. The vast majority of students have
been head-hunted by employers before the completion of their
degree.
In-Brief
Hon Jim Anderton, Minister of Agriculture and Dr Owen McCarthy inspecting small scale processing equipment at the pilot
plant
Massey places great emphasis on utilising theoretical knowledge to generate applied solutions for the food industry and has
enviable collaborative links with the industry itself. Many CEO’s
and founders of food companies in NZ started their education at
Massey.
Tetra Pak acquires process
engineering group from Downer EDI
Tetra Pak has acquired the assets of two specialised food
processing companies, Downer MBL Pty Ltd and Downer MBL,
from Australian-based Downer EDI.
The acquisition, for an undisclosed sum, will strengthen Tetra
Pak’s portfolio of complete production solutions for cheese and
dairy powder by adding new process engineering, materials handling and project management expertise for evaporation, drying,
powder handling and whey processing.
“The acquisition of Downer MBL strengthens our end-to-end
processing solutions for cheese and dairy powder by providing
us with additional resources, knowledge and competence. In addition, our expanded presence in Oceania will help strengthen
our global customer partnerships as the New Zealand powder industry is considered one of the benchmarks for innovative powder solutions worldwide,” said Sam StršmerstŽn, President, Tetra
Pak Processing Systems.
Geoff Wilson, general manager, Downer MBL said “We have
enjoyed working with Tetra Pak as its representative in New Zealand, and believe that our process engineering and project management expertise will create further opportunities with Tetra
Pak’s food processing solutions worldwide. This next step is a
natural progression in the development of our respective companies.”
Tetra Pak is one of three companies in the Tetra Laval Group
– a private group that started in Sweden. The other two companies are DeLaval and Sidel. Tetra Laval is headquartered in Switzerland and operates in more than 150 markets with over 20,000
employees.
BioGro celebrates 25 years
This year BioGro, New Zealand’s leading organic certifier, is
celebrating its 25th anniversary.
In 1983, the Soil & Health Association, Bio-Dynamic Farming
& Gardening Association of New Zealand and the Henry Doubleday Research Association formed the New Zealand Biological
Producers and Consumers Council (trading as BioGro). Its primary objective was to develop and maintain a credible and internationally respected organic standard and certification process.
BioGro’s objective and founding philosophy are as fundamental
to its success now as they were then.
There is strong international recognition of the philosophy
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In-Brief
bers and is directed by a board of councillors (currently chaired
by Chris Morrison, founder of Phoenix Organics). Based in Wellington, it has a staff of nine, and a team of five auditors.
Today BioGro is New Zealand’s largest organic certifier with
600 licensees and over 900 certified operations. It issues certificates to primary producers, food processors, wholesalers, distributors and retailers, exporters and importers, input manufacturers
and service providers, and others involved in textiles, health and
body care products.
LabWare customer conference
coming to Australia
underpinning BioGro’s trademark. Being certified by BioGro
gives a producer access to international markets, technical expertise and support, and the license to use BioGro’s certification
mark on their products.
BioGro was one of the earliest organic organisations to be
accredited by the International Federation of Organic Agriculture
Movements (IFOAM). It continues to engage in the development
of organics and is committed to attending significant events
around the world, such as the 16th IFOAM Organic World Congress held in Italy last month.
A not-for-profit incorporated society, BioGro has 370 mem-
The 2008 Asia Pacific Labware Customer Education Conference (formerly referred to as the LabWare User Meeting) will be
held in Wollongong, NSW from August 18th to 22nd. Over 100
attendees have already registered; from Australia, China, Indonesia, Japan, New Zealand, Philippines and Singapore. The conference will contain a blend of training sessions and short courses,
customer presentations on novel uses of LabWare LIMS, as well as
knowledge transfer sessions provided by LabWare on new product enhancements, with a keen emphasis on customer input to
this process.
The LabWare CEC meeting is open to all existing customers of
LabWare and its business partners around the world.
Online registration and the preliminary program agenda can
be found at: http://www.labware.com/lwweb.nsf/lp/en0903
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operations.
Founded in 1988, the company is headquartered in Wilmington, Delaware with more than 15 offices throughout the world to
support its customers.
Food quality fish gelatine studied
Increasing demand for gelatine, coupled with consumer concerns over the animal derived material, has led scientists in a
number of locations to investigate gelatine sourced from fish.
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Food New Zealand
Rosemary extracts approved as
antioxidants
The European Food Safety Authority (EFSA) has said that
rosemary extract is safe for use as an antioxidant in food, expanding application opportunities and increasing its natural appeal.
Rosemary extracts from Rosmarinus officinalis L contain several compounds proven to have antioxidative functions.
Industry members began applying for rosemary extract to be
accepted as an antioxidant more than 10 years ago. As a result,
the Commission asked EFSA’s panel on food additives, flavourings, processing aids and materials in contact with food (AFC) to
explore the safety of the additive’s principal antioxidative components phenolic diterpenes carsonol and carnosic acid.
In its recently published report, it said: “The panel is of the
opinion that the margin of safety is high enough to conclude that
dietary exposure resulting from the proposed uses and use levels
are not of a safety concern.”
The decision means rosemary extract will now be added to
an official list of acceptable food additives for use in food, and
gains an E number. However, companies can choose to label it as
‘antioxidant: rosemary extract’ to maintain a natural nutritional
profile.
In-Brief
Fish gelatine reportedly possesses similar characteristics to
mammalian gelatine and may thus be considered as an alternative for use in food products,” reported scientists from Universiti
Sains Malaysia in Food Hydrocolloids .
Gelatine production from fish is seen as a viable means to use
some of the by-products of the fishing industry.
The global demand for gelatine has been increasing over the
years and recent reports indicate the annual world output of
gelatine is nearly 326,000 tons, with pig skin-derived gelatine accounting for the highest (46 %) output, followed by bovine hides
(29.4 %).
However, although gelatine has such a wide range of useful
applications, pessimism and strong concerns still persist among
consumers with regard to its usage. This is mainly due to religious
sentiments (both Judaism and Islam forbid the consumption of
any pork-related products, while Hindus do not consume cowrelated products) as well as the enhanced and stricter adherence
to vegetarianism throughout the world.
Source: Food Hydrocolloids (Elsevier)
Published online ahead of print, doi: 10.1016/
j.foodhyd.2008.07.002 Fish gelatine: properties, challenges, and
prospects as an alternative to mammalian gelatine
Authors: A.A. Karim, R. Bhat
Andrew McKenzie
Chief
Executive
NZ Food Safety
Authority
A key role of the New Zealand Food Safety Authority
(NZFSA) is to investigate claims about New Zealand food to
maintain our safety reputation within our trading markets.
The ability to trace food back to its source helps to provide
assurance about our products.
The proposed National Animal Identification and Tracing (NAIT) scheme to electronically identify all beef-cattle
and deer from 2011, will enable tracking of food animals
from farm to slaughter. New initiatives, such as NAIT, help
to avoid lengthy investigations into adverse events – such
as the chloramphenicol-contaminated beef, allegedly from
New Zealand, stopped in Belgium in 2006.
The sample reportedly came from a container of New
Zealand beef and tested positive for chloramphenicol (a human antibiotic not permitted in food animals in New Zealand, and banned in Europe).
Traceability documents linked the contaminated meat
with six South Island farms. However, examination of farm
and veterinary records showed no plausible explanation of
how the sample became contaminated. Medical records of
farm workers, laboratory staff and processors ruled out the
possibility of surface contamination by handlers taking the
antibiotic. Traces of chloramphenicol were distributed evenly throughout the beef, indicating it had been administered
to the live animal. Investigation into the diet of the implicated cattle ruled out animal feed as a source of the drug.
From records alone, there was no evidence that the contaminated sample came from those farms. NZFSA then subjected the sample to forensic testing to try and identify its
origin.
Meat from the container, the farms and the sample was
compared using DNA profiles, isotope ratios, radionucleide
and trace element ‘fingerprinting’. DNA typing could confirm the sample came from a Hereford-Angus cross, but not
match the sample with the implicated farms. Isotope ratios
of hydrogen, carbon, nitrogen, oxygen and sulphur could
not even make a general match with the South Island. Radionucleide matching was inconclusive. Finally, comparing 39
trace elements showed the sample was markedly different
from the South Island farmed meat. Overall there was little
evidence that the sample even came from New Zealand.
The case highlights the lengths NZFSA must go to when
protecting the safety reputation of New Zealand food. Any
new tool, such as NAIT, that assures trading markets of our
robust traceability system is another nail in the coffin for
counterfeit products.
www.nzfsa.govt.nz
August 2008
INGREDIENTS
Overview: Functional
and nutraceutical
ingredients
Foods or dietary components that can provide a health benefit beyond basic nutrition are generally described
as ‘functional’. Functional foods are steadily moving out of the health sector and beginning to break through as
mainstream products. Market developments demonstrate that health benefits can play a major role in the success of
new food concepts with the addition of vitamins, minerals, fibres, nutraceuticals and herbs that enhance the health
benefits of foods.
Cognis food ingredients from
Henkel NZ
Henkel NZ Ltd distributes the range of Cognis food ingredients. Cognis is a global company with manufacturing, R&D and
customer service presence around the world. It’s Nutrition and
Health Division provides specialty quality ingredients for food,
nutritional and healthcare markets. Cognis delivers expertise,
creativity, and natural source ingredients that enhance a person’s
health and wellbeing, supplying natural vitamin E, natural antioxidants, plant sterol esters, botanicals, mixed carotenoids, lutein
ester, excipients for the pharmaceutical industry, and a range of
technical food ingredients.
“With 83 percent of consumers reporting that they take active steps to improve their health through their diet, there is an
enormous demand for fortified products that deliver measurable
health benefits,” said Christine Peggau, Senior Marketing Manager, Cognis Nutrition & Health.
Cognis helps food and supplement companies add scientifically proven health benefits to the types of products that consumers buy every day. These include Vegapure plant sterols and
sterol esters for heart health, Tonalin CLA for weight management, Omevital omega-3 fatty acids for heart and brain health and
Xangold lutein esters for eye health. Cognis has had good success
with their Vegapure plant sterols and sterol esters which FSANZ
has approved to be included in table spreads, breakfast cereals,
low-fat milk and yoghurt. Cognis has submitted an application
with FSANZ for Tonalin CLA to be used in food applications. It
is anticipated to have approval in 2009. Currently, Tonalin CLA is
being used successfully in weight management functional food
Cognis ingredients are
distributed by Henkel NZ Ltd.
We specialise in quality
ingredients for dietary
supplements, foods and
beverages. Great technical
expertise available to support
Food New Zealand
10customers.
products in Europe and the USA.
Cognis functional food ingredients are supported by sound
scientific evidence. Cognis have complete formulations expertise
and technical support to help customers bring functional food
concepts to the retail shelf. To find out more about any Cognis
ingredient please contact Sue Loo at Henkel NZ Ltd.
Ceres Organics
Ceres Organics offers a range of organically grown and processed bulk ingredients that are ideal for natural or organic ‘functional’ foods. We have a wide selection of grains, flours, dried
fruits, nuts, seeds and beans which can be used in baked goods,
mixed in breakfast cereals, fruit bars and healthy snacks, and in
dips, soups and pre-prepared meals.
Our grains and flours include several varieties of amaranth,
barley, buckwheat, bulghur wheat, corn, couscous, millet, oats,
polenta, quinoa and rice. Our dried fruits include various forms
of apricot, banana, blueberry, cranberry, coconut, currant, date,
fig, ginger, mango, papaya, prunes, pineapple, raisin, sultanas
and tomato. You have a choice of almond, brazil nut, cashew, hazelnut and peanut in our nuts range. Our seeds and beans feature
an array of adzuki beans, chickpeas, flaxseed (linseed), lentils,
mung beans, poppy seeds, pumpkin seeds, sesame seeds, split
peas and sunflower seeds.
All Ceres Organics ingredient products are certified organic
and imported from their native sources. For more information,
you can contact our bulk sales manager, Sonu Kumar at Ceres
Enterprises Ltd.
Henkel NZ Ltd
PO Box 58-493, Greenmount
Auckland, New Zealand
Phone: 09 272 6740
Fax: 09 272 6711
∞
∞
∞
∞
emulsifiers
plant sterols/ CLAs/ omega-3
functional ingredients
freeze dried fruits
∞
∞
∞
∞
whipping agents
bakery technology
botanicals
natural antioxidants
Contact: Sue Loo
INGREDIENTS
Ceres Organics organically grown and processed bulk ingredients are ideal for natural or organic ‘functional’ foods
HOWARU(TM) probiotocs from
Danisco
The Howaru range comprises three of the most documented probiotic strains commercially available, recognised for their
immunemodulating properties and long-proven efficacy on
gut health. Danisco’s unique marketing concept continues to
expand as more food retailers and manufacturers choose Howaru
probiotics.
Created to support the development of the Danisco probiotic product offer, Howaru is a registered trademark licensed to
selected retailers and food and dietary supplement manufacturers. Today, Woolworths in South Africa, Cheng Guan in China,
Purity Milk in the US and Soprole in Chile are among the cur-
rent licensees that market probiotic-containing products with the
Howaru logo.
The concept is supported by a global educational programme
and marketing activities targeting consumers, health professionals and scientists, specifically in those countries where Danisco
has licensed its Howaru trademark.
Danisco has responded to the accelerating global development of its turn-key Howaru Premium Probiotics licensing
concept by recently launching five new language versions of its
Howaru.com website. Now available in Chinese, Dutch, English,
French, German and Spanish, the website provides information
of use to the growing number of Howaru licensees in their marketing activities, as well as to consumers.
Danisco also recently introduced Howaru Protect, a patented
August 2008
11
INGREDIENTS
formulation of probiotic cultures targeted at children under five.
Howaru Protect comes with strong health efficacy documentation. In a clinical study of wintertime respiratory tract infections
in nursery school children, a daily dose of the Danisco probiotic
contributed to a significant reduction in cold-associated symptoms, such as a runny nose, fever and cough. Sick days were almost halved and antibiotic prescriptions fell by 80%.
With its Howaru programme, Danisco keeps on assessing its
global leading position as a major probiotic supplier.
For further information about the Howaru programme, contact Glenn Sparke at Danisco New Zealand.
INVITA NZ = ingredients for life
Demand is increasing for foods and beverages that enhance
health, wellness and lifestyle. While a functional food must contain specific health-promoting ingredients, sensory appeal is just
as important.
Invita has the product portfolio, technical skills and facilities,
and market knowledge to combine these two consumer motivators and help you to develop successful products which target
the five main functional food categories: heart health, digestive
health, brain health, immunity and bone health.
Invita’s portfolio of ingredients for functional foods includes;
• TSI’s botanical & nutraceutical ingredients eg: ginkgo,
ginseng, green tea, chondroitin, glucosamine, goji extract
• DSM Nutritionals eg: Co Q-10, Teavigo™, omegas, vitamins,
Antioxidants
• Beneo-Orafti: inulin and oligofructose for fibre, prebiotic
and increased calcium absorption
• Beneo-Palatinit: Palatinose - A new low GI carbohydrate for
longer lasting energy
• Beneo-Remy: allergen free rice flours, starches, proteins and
now RemyLive® rice bran & germ
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I N N O V AT I O N
12
Food New Zealand
PRECISION
TRUST
COMMITMENT
Unitech Industries Limited
38-44 Bruce McLaren Road
Henderson, Auckland, New Zealand
Phone +64 9 835 0835 Fax +64 9 839 0086
Email [email protected]
www.unitech.co.nz
Breakthrough Ingredient
for Bone Health
from BENEO-Orafti
With over ten years of innovation, helping manufacturers to produce nutritionally balanced
healthy ‘FeelGood’ products, BENEO-Orafti has a wealth of expertise. Its ground-breaking
Orafti®Synergy1, patented oligofructose-enriched inulin, offers food producers the ability
to create products that are scientifically proven to significantly improve calcium absorption
and increase bone mineral density, thus improving bone health.
Calcium – Back to basics
Calcium is an essential mineral in the body and calcium levels can only be maintained through diet.
Data suggests that many people are consuming well below their recommended daily amount of calcium.
Increasing calcium intake via supplementation and calcium-fortified foods goes some way to addressing this
issue, however there is no guarantee that the body will absorb the supplemented calcium.
Improving Bone Health – Sound science
In a climate where consumers are becoming increasingly sceptical of manufacturers’ ‘health claims’ the
scientific data surrounding Orafti®Synergy1 is evidence-based and irrefutable. After a year-long study conducted
by Prof. Abrams (Houston, USA), the participants supplemented with Orafti®Synergy1 experienced an increase
in Bone Mineral Density of 45% higher than the control group*. Within the framework of the new EU regulation
on nutrition and health claims, BENEO-Orafti has submitted health claims related to both increased calcium
absorption and enhanced bone mineral density.
Orafti®Synergy1 – Naturally healthy
Orafti®Synergy1 is a unique composition of naturally sourced oligofructose and inulin ingredients that are
extracted from the chicory root. It is not digested in the upper gastro-intestinal tract, but instead reaches the colon
intact, enabling it to selectively stimulate the growth and activity of beneficial bacterial species and thus improve
host’s health.
*A series of studies from US researchers, led by Texas-based Professor Steve Abrams, has demonstrated the impact of Orafti®Synergy1
on calcium absorption and bone health in adolescents.
Whether you are looking to develop a product aimed at maximising bone health in children, or targeting the older age bracket
through minimising calcium loss, food producers can now capitalise on the science that Orafti®Synergy1 supports.
To find out more about the Orafti® ingredients and what they could do for your products, why not visit www.BENEO-Orafti.com.
Distributor for New Zealand:
Invita NZ Limited • PO Box 58-843 • Greenmount • Auckland • New Zealand
Tel: +64 9 272 2092 • Fax: +64 9 272 2093 • [email protected]
August 2008
13
INGREDIENTS
•
•
•
William Ransom Natural Botanical Extracts eg: guarana,
elderflower, echinacea, ginseng, aloe vera, rosehip
Lallemand – encapsulated probiotics, mineral enriched and
nutritional yeast extracts, beta glucan
Complimentary flavours from Firmenich eg: Superfruits,
Flower Power, MaskIt for masking of herbal or bitter notes
Langdon Ingredients steps into
functionals
Langdon Ingredients is a specialist food company, offering a
range of ingredients, services and niche food products to a variety of customers. The company is recognised as a key player
within the herbs and spices market.
Now, with growing opportunities in the functional food market, Langdon Ingredients has expanded its product profile to
various other ingredients from reputable agencies such as Solae,
Tarrac Technologies and Borregaard. Some of their current offerings include lecithin, odour-free Omega-3 oils (available in
powder as well as liquid forms), yeast components for nutritional
applications, green tea, and Vinlife grape seed and skin antioxidants. The company is now proud to represent Denomega. Denomega Nutritional Oils offer superior product quality, global
service from experts and represent natural marine-derived long
chain Omega-3 choices.
Contact Neha Jaura at Langdon Ingredients to discuss your
functional ingredient needs.
TEAVIGO(tm): The essence of green
tea from DSM Nutritionals
Green tea is known for its multiple health benefits ranging
from its use as a digestive aid to its use in easing sugar cravings
and reviving energy levels. A standardised green tea extract usually contains around 50% catechins. Depending on the final application, these extracts can then be further purified to obtain the
major pure catechin called epigallocatechin gallate, otherwise referred to as EGCG.
Using patented and innovative technology, DSM Nutritional
Products extracts EGCG from green tea. The result is a natural
compound with a purity of 95%: TEAVIGO.
With Teavigo, DSM Nutritional Products offers a product of
superior and consistent quality, free of pesticides and herbicides.
Safety is a critical factor when bringing a new ingredient to the
market. DSM Nutritionals have invested in an extensive safety
programme to document the safety of Teavigo.
Unlike common tea extracts, Teavigo is nearly colourless and
does not have a bitter taste, so end products can be enriched
without colour or taste being affected. Teavigo can be used widely
for beverages, solid foods and the dietary supplement industry.
Evidence for benefits of EGCG
EGCG from green tea has been proven to assist in reducing
body fat in a natural way. It causes a slight shift from carbohydrates
towards fat as a source of energy thus increasing the total energy
expenditure. This fat burning effect is well documented in animal
models and in vitro and in vivo human studies where EGCG modulates various aspects of fat metabolism. For example, it stimulates
the ß-oxidation of fatty acids, mainly in the liver, and promotes the
expression of an uncoupling protein in adipocytes that leads to
extra energy expenditure. Furthermore, EGCG inhibits fat absorption and adipogenesis, the formation of fat storing cells.
Antioxidant benefits of EGCG are just as well recognised. It
is estimated that EGCG has almost 3 times the antioxidant power of commonly used vitamins like Vitamin C and E (Wiseman,
1997) and is the most powerful catechin in green tea (Gardner
14
Food New Zealand
Now, there is a much easier way to benefit from green tea
– pure EGCG, the essence of green tea
et al., 1998). Antioxidants are known to consumers as essential to
maintaining good health as oxidative stress is implicated in many
diseases, particularly cardiovascular and neurodegenerative diseases.
The habitual consumption of green tea has been related to
a reduced risk of developing cardiovascular disease though improvement of endothelial function. EGCG alone improves blood
flow in subjects with existing cardiovascular disease. (Widlansky
et. al; 2007)
In the area of neurodegenerative diseases, Dr. Silvia Mandel,
of the Eve Topf Center for Neurodegenerative Diseases in Israel,
has been studying the effects of tea on brain functions in laboratory and animal models for over a decade. Her most recent
studies were presented at the Fourth International Scientific
Symposium on Tea & Human Health, held in September 2007 in
Washington DC. Purified EGCG equal to about two to four cups
of green tea per day was given to animals with induced Parkinsonism to evaluate whether their symptoms improved or progressed.
They found that EGCG prevented the animals’ brain cells from
dying and showed improvements in reducing compounds that
lead to lesions in the brains of animals with Alzheimer’s disease.
New research in the area of detoxification has been published
by researchers at the Arizona Cancer Center (Chow et. al., 2007),
which demonstrates the dramatic effect of EGCG in boosting
production of a group of key detoxification enzymes in people
with low levels of these beneficial proteins. The findings suggest
that EGCG from green tea might help some people strengthen
their metabolic defence against toxins capable of causing cancer.
In the study of 42 people, EGCG in amounts equal to that found
in 8-16 cups of green tea, boosted production of enzymes belong-
INGREDIENTS
ing to the glutathione S transferase (GST) family by up to 80% in
some participants. GST enzymes are believed to be crucial to the
body’s defence against cancer-causing chemicals and other toxins. They convert known carcinogens to non-toxic chemicals, and
studies have shown a correlation between deficient expression of
these enzymes and increased risk of developing some cancers.
There is no lack of interesting evidence on the health benefits
of EGCG from green tea and as more and more evidence is being
generated and publicised, awareness levels will increase accordingly, giving manufacturers an added reason to fortify foods and
beverages with the pure essence of green tea – EGCG.
Functional Whole Foods NZ Limited
Functional Whole Foods NZ Limited specialises in high quality
functional products. These include pure flax seed fibre, flax seed
fibre with sunflower seeds and almonds and pure pumpkin seed
fibre. The fibres are fresh, unrefined and cold pressed.
“Our products contain essential fatty acids, lignans, antioxidants, phytochemicals and high quality, gluten free protein,”
says Michelle Brown, customer service and marketing manager
from Functional Wholefoods NZ Limited. “Flax and pumpkin
seed fibres are also excellent sources of soluble and insoluble
IMCD New Zealand Ltd
x
x
x
x
x
Functional dietary fibres – Insoluble fibres:
wheat/oat/apple/potato, cellulose gums, MCC
Inulin - soluble fibres and FOS syrup
Rice Derivatives – Starch, Flour, Syrup
Fruit and Vegetable powders/ flakes
Enzymes – beverage, bakery, dairy
x
x
x
x
x
x
Yeast Extracts for savoury enhancement
Natural Colours - caramel, fruit derived
Dairy concentrate flavours
Food gums and natural stabilisers
Natural vegetable and fruit actives
Processing Aids – filtration
Call us to discuss our natural functional and healthy range of ingredients suited for all applications.
Contact: Julie and Lara on 09 625 6169
August 2008
15
INGREDIENTS
fibre imparting this important functionality to the finished
product.”
“Our fibres are quality, functional food ingredients that lend
themselves well to many applications. As well as improving the
nutritional profile of foods these fibres also offer numerous technological benefits to the food industry” she continues.
•
•
•
•
•
•
Products from Functional Wholefoods can
Add texture and volume
Improve machinability by reducing dough stickiness in
biscuits
Confer taste and mouth-feel improvement – more chewy
when added to liquid- containing baked goods such as bread
but gives a crunchiness to biscuits
Reduce the need for fats because flax fibre contains 16.6% fat
(the ‘good’ fat), reducing the need for additional fats when
incorporated into other products
Increase shelf-life as flax fibre binds extremely well to water,
which improves the keeping quality of goods and reduces
the crumbliness of gluten free breads
Operate as egg replacement in some baked goods
More information from www.fwf.co.nz.
IMCD supplies functional ingredients
“Functional Foods” are foods or dietary components that can
provide a health benefit beyond basic nutrition. As knowledge
and acceptance grows they are beginning to break through as
mainstream products.
This is most apparent in the Japanese market where functional drinks, in particular, have captured a significant share of the
beverage market.
16
Food New Zealand
“IMCD offers a range of ingredients with functional properties for the benefit of consumers,” says Julie Thomas, business
manager – specialty food ingredients at IMCD.
Soluble fibres – derived from the Chicory root, Frutafit Inulin and Frutalose Liquid FOS Syrups from Sensus offer an impressive list of benefits. From sugar and fat replacement, to dietary
fibre, pre-biotic (gut health) and mineral absorption, there is a
suitable ingredient to assist across all food manufacturers.
Insoluble fibres – are a vital ingredient in maintaining
healthy digestion, helping reduce the incidence of heart disease,
diabetes and colon cancer. The Vitacel range of fibres, from JRS,
derived from oats, wheat, potatoes and peas, offer a wide range
of options. The fibre-specific capillary effect causes a higher water binding capacity which results in greater dough yield in baked
goods, yield increase in meats and natural stability in fruit applications.
Phytonutrients – Diana Naturals manufacture active components (nutraceuticals) of fruits and vegetables that target
health supplements and functional foods for joint care, slimming,
vitality, antioxidants and preventative properties.
Yeast Extracts – BioSpringer has recently added 3 exciting
Springarom processed flavours based on yeast extracts – Fish,
Savoury Vegetable, and Smoked Meat. The new glutathione-rich
Springer Yeast Extract 4100 series is an exciting addition to the
popular range of flavour enhancers; the nucleotide rich Springer
2000 series. “These two grades in particular are key for replacing
MSG without losing the ‘kokumi’ influence, and for the reduction
of salt, especially with health demands from consumers of late!”
concludes Julie.
APPEALING? YES.
ADDITIVES? NO.
Consumers want fresh, simple
food made with ingredients they
know and trust. But they don’t
want to compromise quality or
convenience for a clean label.
With the premium performance
of Novation® functional native
starches, you can produce top
quality, additive-free foods.
Novation: the simple
solution you can trust.
From the clean label experts.
Australia 1800 251 871
New Zealand 09 273 5931
foodinnovation.com
August 2008
17
INGREDIENTS
Lecithin was first isolated from egg yolk in 1846
Lecithin: natural
emulsifier and health
food?
Paul Harrison, FNZIFST, Hawkins Watts
Lecithin is the popular commercial name for a naturally occurring mixture of phospholipids found in vegetables, egg yolk
and animals.
While the most common form of lecithin is derived from soy
beans, lecithin was first isolated from egg yolk by the French scientist Nicolas Théodore Gobley in 1846. Gobley named it after
the Greek term lekithos, meaning egg yolk, and described it as “a
soft viscous orange coloured substance which made an emulsion
with water”. Later, Gobley found similar substances in the brains
of various animals.
The presence of lecithin in soy beans was reported in 1889,
by Swiss scientists Schulze and Steiger. However it was not until
the growth of the soy crushing and soy oil refining industries in
the early 20th century that lecithin offered any real commercial
opportunities for both the food manufacturing and health food
applications.
Lecithin is described as being a ‘multi functional surface active agent’. It has a lipophilic component (oil tending) and a hydrophilic component (water tending) which allows it to assist in
the formation of emulsions. Due to its higher percentage of li-
18
Food New Zealand
pophlic portions, lecithin will generally disperse better in oil than
in water. It is commonly used in water-in-oil (W/O) emulsions
such as margarines, and patents on the manufacture and use of
lecithin date back to 1923.
Lecithin manufacture
Lecithin is extracted during the de-gumming step in soy oil
manufacture. Crude soy oil contains around 1.8% lecithin which
is removed by adding water to the oil, then separating out the
lecithin/water sludge formed. This material can then be bleached
with a small amount of hydrogen peroxide, which lightens the
colour and significantly lowers microbial levels. The lecithin is
then heated to evaporate off the hydrogen peroxide and dried to
less than 1% moisture.
Liquid soy lecithin contains 62-65% phospholipids (the active
emulsifier component), plus some soy oil and free fatty acids.
Liquid lecithin is difficult to handle and will not readily dissolve in
water. Clean-up usually requires lots of hot water and industrial
Health aspects
While food scientists studied the functional properties of this
natural emulsifier, medical professionals were also researching its
medical properties. In 1931 and 1932, three studies were published in the American Journal of Physiology reporting on the effects of lecithin on pancreas and liver function in dogs. In 1941,
German Scientist Rudolf Kunze published a 166 page book titled
Lecithin, summarising the therapeutic use of lecithin in the prevention or treatment of various neurochemical and cardiovascular disorders.
Despite increased concern over cholesterol and heart disease,
interest in the health benefits of lecithin waned somewhat, until
the publication in the USA of Adelle Davis’ book Lets Eat Right to
Keep Fit in 1954. Many scientific studies continued to show promising results. By the early 1980’s many papers had been published
on the therapeutic benefits of lecithin, with some contradictory
findings.
Using some of the more positive health research available to
them, some lecithin manufacturers starting promoting de-oiled
lecithin products to health-conscious customers. In the early
1980’s one major American manufacturer offered a granular lecithin product specifically for the health and natural food trade.
This was later offered in conjunction with fruit and nut ingredients to make the product more appetising. Lecithin continues to
enjoy consistent demand in health food shops, especially in New
Zealand.
Lecithin applications
The three main applications for lecithin continue to be in
margarine, chocolate and powder instantisation, although several other specialised applications have been found.
Lecithin is a common emulsifier in standard margarines, where
liquid lecithin is pre-blended with the oil stream to help form the
emulsion. Liquid lecithin can often be used solus in full fat margarine systems, but usually needs to be used in conjunction with
other emulsifiers such as unsaturated distilled monoglycerides as
the fat level drops.
Lecithin is an important emulsifier in chocolate manufacture,
especially during the conching process. Conching results in a finer chocolate particles and reduction in moisture content, which
reduces the yield value. To allow the chocolate to flow without
binding excessive moisture a small amount of lecithin is added at
the start of the conching process. More lecithin is usually added
at the end of the conching process to adjust the flow properties
of the chocolate.
Many food powders, such as cocoa powder and whole milk
powder, have poor dispersibility when added to water. Many cocoa powders are available with 1-5% lecithin to assist with dispersibility, especially in applications such as instant cold drinks. The
process of milk powder lecithination has also developed over the
last 20 years with milk powder manufacturers able to use various
lecithins to achieve short wetting times.
Manufacturers in the USA commonly add approximately 1%
to the agglomerate water during spray-drying while a blend of
liquid lecithin and low viscosity diluent (such as vegetable oil or
anhydrous milk fat) can be added to milk powder during the final
stages of drying. Typical dose rates are 0.2% to 1.0%
Due to the high degree of lipophilic components, lecithin is
also frequently used as a tin- or mould-release agent in bakery applications, or in formulations where some degree of lubrication is
required. Lecithin has also been shown to form complexes with
starch and can improve crumb softness and shelf life in bread.
With more emphasis on natural ingredients, food technologists will continue to explore new applications for lecithin.
INGREDIENTS
strength detergent. However, liquid lecithin will readily dissolve
in oil, so it is commonly used in W/O emulsions.
Chemically modified lecithin is also common overseas, particularly in the USA, but the use of such lecithins is usually restricted
by legislation and customer demands for ‘all-natural’ products.
Standard liquid lecithin can be ‘de-oiled’ using solvents such
as acetone or ethanol, producing a powdered or granular product with at least 90% phospholipids.
In the last 20 years the de-oiling process has been further improved to extract the phospholipids without the use of acetone.
The result is a much cleaner tasting product with a higher natural
lutein content. With the oil and free fatty acids removed, these
products are much easier to handle, and are commonly used in
products such as bakery mixes, snack bars and cereals.
Paul Harrison is a director of Hawkins Watts Ltd, with offices in Auckland, Melbourne and Sydney. More information
is available at www.hawkinswatts.com
August 2008
19
NZIFST Conference Paper
So can you calculate
how healthy a food is?
Review of the FSANZ Nutrient Profiling calculator
An edited transcript of Anny Dentener’s paper from Conference. Complete speech
at www.adecron.co.nz
The Nutrient Profiling calculator comes from the
P293 Food Standards Australia New Zealand
(FSANZ) proposals on Nutrient and Health
claims. The proposal is that a company should
be able to make claims about the health effects
of nutrients only when they are present in
healthy foods. Nutrient content can be claimed
if the levels are high enough but ‘health’ claims
cannot be made about that nutrient if the
product has an ‘unhealthy’ score
What’s in it for me?
The nutrient profiling calculator will give a pass or fail mark
depending on the levels of bad and good nutrition factors in a
food or food product.
So how can it help those in the food industry to develop
healthier food products? The first step is to develop an understanding of the scoring system, and how to score your products
and those of your competitors.
Lets look at an example of two spreads. Lets compare peanut
butter, in this case with added sugar and salt, versus chocolate
hazelnut spread.
So how do you balance the fat, sugar and salt in peanut butter
against the sugar and nuts and “goodness of milk and cocoa” in
the chocolate spread?
Peanut butter is a little higher in energy but also higher in
protein and fat. However chocolate hazelnut spread is higher in
saturated fat and of course much higher in carbohydrates and
sugars. Then, peanut butter is higher in fibre, a positive, but also
higher in sodium, a negative. So how do you balance that? It is really hard. My eyes glaze over looking at it, let alone the poor consumer. Typically consumers will focus on one characteristic that
they are most concerned about and decide on that basis, maybe
energy, fat or sugars. Deciding on more is just too difficult.
Before applying the Nutrient Profiling calculator to the two
spreads you need to understand the basic scoring steps per 100g
or 100ml (so don’t forget the density of a liquid!).
Slide 6
© 2000 By Default!
How the calculator scores:
1. Baseline (= penalty) points
Per 100g /ml
Energy
0 points first step
1 point each next step
Steps of 335kJ (~80Cal)
Saturated Fats
Steps of 1.0g
Total Sugars
Steps of 4.5g
(first step 5.0g)
Sodium
Steps of 90mg
Anny Dentener, Technical Director
A Free sample background from www.pptbackgrounds.fsnet.co.uk
You can see from the slide above that to begin with the first
step is zero points, then each next step gives you one baseline =
penalty point. They typically go up in regular steps.
For instance energy by multiples of 335kJ, then saturated fat
by 1g steps and sugars by 4.5g steps. Note that saturated fat is 4.5
times as ‘bad’ as sugars! The exception with sugars is that the first
step is 5.0g to accommodate natural milk sugar levels and also
some of the higher sugars steps are rounded. Finally sodium is
scored at steps of 90mg. So remember the first step no points,
then each next step 1 base penalty point. For instance 180mg
sodium is 1 base point as you don’t get any for the first 90mg.
Slide 7
© 2000 By Default!
2. Modifying (= Bonus) points

V points for
Fruit Vegetable Nuts & Legumes (FVNL)
– + coconut, spices, herbs, fungi, seeds, algae.
– Different steps for concentrated
– Weighted formula for mixtures of both

P points for Protein
– Only if base score <13 and/or at least 5 FVNL points

F points for Dietary Fibre
More detailed information can be found on the FSANZ
website. Go to the Standards Development tab, click on
Proposals, and find P293. It has a lot of background information on why this system was chosen above many different alternatives and how the calculator works.
20
Food New Zealand
Then you get modifying, that is, bonus points for good nutrition aspects.
First of all for fruit and vegetables, nuts and legumes, FVNL for
short, plus some minor other bits and pieces as you can see from
the list above. You get relatively more points for concentrated
Now for the example scores
Slide 9
© 2000 By Default!
Nutrient Profiling 2 spreads
Points for
Energy
Saturated fat
Total sugars
Sodium
Total baseline
FVNL
Peanut Butter
7
8
1
3
19
5
(~95% nuts)
Protein
5
Fibre
5
Total modifying
15
Final score
4 (just fails)
63% peanuts, may be overshooting it, as FVNL points are lost.
This means that it only gets a final score of 13 and fails. Marketing
may not like a lower percentage of nuts either.
Reducing the sugars to the next threshold of 5g means a 23%
change, a taste change typically most consumers will pick up as
significant. However a change in salt down to the next threshold
is only a 10% change, a difference which most consumers won’t
pick. So there is no need to sacrifice all the taste when a small
change will have the desired effect of getting a three-point pass.
Another application of the system
A really interesting application of the Nutrient Profiling System
is in the ranking of products on healthiness for consumers. Typically, in the media, it is done on just one ‘bad’ nutrient and overall
balance is not be taken into account. Attempts to inform consumers with comparisons often mean tables with multiple columns
which, rather than inform, further confuse the consumer.
So let’s apply the Nutrient Profiling to the range of crackers
that I have selected. (These were ranked in an article in Healthy
Food Guide (HFG) I’ve re-produced their listing here.
Slide 11
Choc Hazelnut
6
9
10
0
25
0
(13% nuts)
0
4
4
21 (fails)
forms of it such as in dried fruit and when using a mix, a weighted
formula is used. (See the online info for details.)
You also get bonus points for protein as it is an important
positive nutrient BUT only if your base score was good at less
than 13 and/or you scored at least 5 FVNL points. And you always
get positive points for the dietary fibre in your product.
It is important then, to get a pass to be able to make those
healthy, glycaemic index (GI ) or diet claims. It is also important,
for instance, to add your new nutraceutical ingredient only to
good-scoring, healthy food, otherwise you won’t be able to make
any claims about it.
To pass with a beverage you need to be below one point; for
most foods you get a pass if you are below four points. No, not
at four, below it. Then there is a separate category for oils and
fats and high calcium cheeses. You can pass with those if below
28 points, which typically means that you need a good healthy
fatty-acid profile.
© 2000 By Default!
RANKING
FOODS
Which one
is best?

10 Crackers
1-10% fat

Ranked
on fat %
in Healthy
Food Guide

So lets apply the Nutrient Profiling scoring system to the two
spreads and whilst starting off both with 15 base points for energy and saturated fats, the differences start to show with the
sugars. Chocolate hazelnut spread has 54% sugar and gets 10
points there and even with peanut butter getting points for sodium, it is still in front. The big differences come from the nut
percentages. Peanut butter scores an easy five points for its 95%
nuts (any peanut butter has to have 85% nuts legally). Chocolate hazelnut spread with only 13% hazelnuts gets no points for
FVNL and therefore can’t score any protein points either. It collects only four modifying bonus points for its fibre, whilst peanut
butter collects 15 points. Final score is therefore four (only just a
fail) for peanut butter, whilst the chocolate hazelnut spread fails
miserably with 21 points.
The commercial consequence of this is that soon this chocolate hazelnut spread will not be permitted to make a low GI claim
anymore. GI claims are only permitted on products that pass!
Modifications to gain a ‘pass’
So can we get Peanut Butter to pass? You may say, well just
take out all of the added sugar and salt and you will be fine. But,
wait a minute, we only need to lose one baseline point to pass.
One option is to bring the saturated fat back to the next threshold, which is a small change, i.e. reduce the peanut percentage
and put something else in. But diluting the spread with maltodextrin and sugar, as is done in one ‘light peanut spread’ with
Slide 13
© 2000 By Default!
NP scoring 10 crackers
Ranges
Points scored
1420 - 1710kJ
4–5
Saturated fat
0.1 - 3.3g
0–3
Sugars
0.8 - 6.3g
0-1
Sodium
180 - 1310mg
1 – 10
Protein
6.3 - 13.6g
3–5
Dietary fibre
1.9 - 12.6g
2–5
Energy
The biggest differences in the ranges come from the saturated fat and sodium with some differences also in dietary fibre and
protein. Typically rice crackers tend to be low in both those.
Note that “wholemeal” is indirectly credited through the fibre
contribution.
Of the 10 products only 3 pass the less than 4 points mark; ArAugust 2008
21
nott’s Vita-Wheat Crackers, Griffin’s Huntley & Palmers Reduced
Fat Cracker, Kavli Crispbread.
When sodium comes into the picture, as well as fat, the H&P
crackers shift up into winning position. They now get credit for
their low sodium level (only 1 base point) and maximum 5 modifying points each for the high protein and fibre levels.
An honorary pass goes to Fantastic Rice Crackers. If they had
listed their dietary fibre, according to database information to be
around 2g, they would have scored 3 points and also would have
passed.
Arnott’s Vita-Wheat leaps from seventh to third place and
Kavli drops one place but still ranks really well.
Note that Arnott’s Salada Light, at 11 points, really dropped
its placing, and is only one point better than the current regular
Arnott’s Salada which scores 12 points. Neither earns points for
protein or fibre as their baseline points are too high from the 10
‘penalty’ points for high sodium levels (approx 1000mg/100g).
checking how well recipe makeovers work out, but it is important not to forget that it needs to taste right too, otherwise you
miss the target of converting people to the healthier version.
The verdict
Slide 23
Nutrient Profiling: my verdict
Negatives:
Checking recipes
Another use of the Nutrient profiling system is for checking
recipes for ‘healthiness’.
First recipe area is in the development of recipes to promote
foods. These could be recipes on the pack, promotional leaflets,
recipes on a website for example. It is common sense that you
don’t promote a reduced fat product with a high fat recipe – I
certainly hope not!
With the use of nutrition calculation software such as Foodworks, Hamilton Grant or Elgenio or even the FSANZ online calculator it is possible to calculate nutrition contents of such recipes
and then get the NP score online. I believe this score should be as
good as or better than the product that is used in it.
I was curious to find out how healthy the recipes from culinary writers were in some of the magazines and cookbooks that I
happened to have on hand. It is difficult to know how good they
are really. Again nutrition information can still be very confusing
and lead to comparisons on just energy or one favourite nutrient.
I took five, complete, all-in-one recipes from different writers. That way there is no interpretation on “serve with vegetables
and something carbohydrate” amounts. I found that recipes
tend to come in bundles of five to suit the days of the working
week.
Recipes were entered into Foodworks software, which is easy
as it has cups and tablespoons etc for most common foods. The
Nutrition information panel was then used to calculate the Nutrient Profiling score. I noticed differences in percentage of daily
intake for energy and averaged all those I checked, to see if there
was any effect from promoting commercial products in a culinary
writer’s recipes.
Are their recipes healthy? Yes all are, although some more
so than others. Jo Seager rather overshoots energy/serving with
158%DI suggested for a Sunday dinner. There was no apparent
effect of inclusion of commercial foods in Allyson Gofton’s recipes for Food in a Minute, even when one of the recipes was a
dessert. Heinz Wattie’s are managing that well. Cuisine family
recipes by Ray McVinnie score fine too, and note that
Alison Holst and Healthy Food Guide score equally well. So if
your preferred recipes are from Alison Holst, there is really no
need to change to more modern cooking styles. And yes NZ is
quite right in making her the tenth most trusted person in the
Reader’s Digest survey.
How good is your recipe makeover?
Yet another application for the Nutrient Profiling calculator is
22
Food New Zealand
© 2000 By Default!

May need % DI Energy for full picture.

Nutrient empty products can score well.

“Lowest score is best”
best” can be confusing.

Yet another, but in my opinion best, system to
judge foods with.
Slide 24
© 2000 By Default!
Nutrient Profiling: my verdict
Positives:

Easier for comparisons than %DI tabs

Balanced on “bad”
bad” and “good”
good” nutrients

Fairer for product rankings in reviews

Helps balance health and good taste

No license fees or nutritionist costs
The last point in the table above is of particular relevance
to small food manufacturers who have to work with a limited
budget.
About the Author
Anny Dentener (FNZIFST) is a prominent NZ food
and dairy technology consultant with a wealth of experience in product development, labelling and nutrition and food technology software applications. After
working 10 years in R&D as product developer and
manager for NZCDC (now Fonterra), Anny has been an
independent consultant since 1997 and works with numerous clients in NZ, Australia and the United States.
Anny has been an invited judge to recent Massey Food
Awards, the NZ Cheese Awards, participates in the Massey Food Tech Cluster Advisory Group and represents
food type dietary supplement manufacturers on the
NZFSA Food Bill Advisory Forum.
Oils & Fats
Oils and Fats News
08
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ona
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08
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-13, 20 land, New
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Laurence Eyres FNZIFST
Functional Foods
& Edible Oils - The
Future
Please check the website www.
foodworks.co.nz/ffoods for updated
speaker information for the conference on November 12-13. Earlybird
rate closes on 21 September 2008 so
get in early to save.
Oils & Fats Specialist Group AGM
The Mid-Winter Social and AGM will be held this year at the
Royal New Zealand Yacht Squadron, Westhaven, Auckland on
Thursday, August 21. For booking please contact Ruth, eyresy@
internet.co.nz
Omega-3 ALA – overlooked and
misunderstood?
With marine omega-3 EPA and DHA often stealing the spotlight, alpha-linolenic acid (ALA) from plants has been somewhat
ignored, but a new review reinforces ALA’s unique and valuable
benefits.
The health benefits associated with ALA consumption include
cardiovascular effects, neuro-protection, a counter to the inflammation response, and benefits against autoimmune disease.
However, the longer-chain eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA) have received more study from scientists and more attention from consumers.
“For many years, the importance of the only member of the
omega-3 family considered to be essential, alpha-linolenic acid
(ALA), has been overlooked,” states a special article published in
this month’s Nutrition Reviews.
The review, by Aliza Stark and Ram Reifen from the Hebrew
University of Jerusalem and Michael Crawford from the Institute
of Brain Chemistry and Human Nutrition at London Metropolitan
University, is concise, timely and necessary as consumer awareness and interest in omega-3 grows.
Apparent confusion and misunderstanding manifested itself
recently when the British consumer watchdog Which? published
a report calling for better distinction between the omega-3 fatty
acids on products.
The University of Oxford’s Dr Alex Richardson told Which?:
“The type of omega-3 found in oily fish is the best kind. There’s
no question that EPA and DHA are vital for our hearts, brains and
immune systems.
“But some food labels are muddling together things that have
different biological effects. Omega-3 from vegetarian sources is
very different and does not have the same health benefits.”
But not having the same health benefits does not mean lesser
health benefits. However, the new review states: “It is important
to remember that of the omega-3 fatty acids, ALA is the parent
molecule, and greater attention should be paid to its independent physiological function.”
Omega-3 versus omega-6
Competition for the 6-desaturase enzyme in the metabolism
of both ALA and linoleic acid may have an important role to play
in the human inflammatory response. By increasing the intake of
ALA, the 6-desaturase available will produce less arachidonic acid
from linoleic acid, so the argument goes.
“It is thought that a higher relative intake of omega-6 fatty
acids increases production of arachidonic acid (20:4n-6), which
in turn is used to produce pro-thrombotic and proinflammatory
omega-6 metabolites,” wrote the researchers.
“Metabolites of omega-3 origin are anti-inflammatory and antiarrhythmic. A high omega-6:omega-3 ratio is thought to promote
the pathogenesis of many diseases, including cardiovascular disease, cancer, osteoporosis, and inflammatory and autoimmune
diseases,” they added.
Interestingly, dietary recommendations currently exist for
ALA, but are not universally agreed for EPA or DHA.
“The fact that several major scientific and medical associations have published nutritional guidelines including recommendations specifically for ALA emphasises its perceived importance
in health promotion and disease prevention,” wrote Stark, Crawford, and Reifen.
Omega-3 ALA: Industry reacts to review
Following publication of this review, industry sources have
reacted.
The review was welcomed by ALA omega-3 suppliers in
North America. Linda Pizzey, CEO, Pizzey’s Nutritionals (recently acquired by Glanbia Nutritionals) said the authors should be
“complimented on their timely and very thorough review of the
scientific controversies surrounding the much maligned ALA.”
Dr. John Minatelli, senior VP business development at Floridabased Valensa International, called the article a “refreshing and
comprehensive review.”
He said “We believe that there is a growing level of scientific
data supporting the idea that ALA in and of itself is biologically
significant for two key reasons:
• ALA effectively and efficiently competes with LA for delta
6-desaturase conversion to downstream metabolites with
an expected lowering of the related arachidonic acid based
metabolites that would otherwise produce a pre-disposal to
a highly pro-inflammatory state.
• ALA is very likely a safer way of supplementing EPA levels
in man than direct use of EPA found in fish oils because of
EPA’s well documented antithrombotic effects in man. Most
physicians have already recognised this issue and have taken
their pre-operative patients off fish oil supplementation well
in advance of major surgical procedures to avoid excessive
bleeding.”
He also said that results of a clinical study published in the
Journal of Nutrition in 2006 (Vol. 136, pp. 83-87) did a “good job
of addressing and debunking the assertion of people in our industry that ALA does not convert well to EPA, but more importantly indicates that the conversion of ALA to EPA and DPA can
occur even when very high levels of LA are present in plasma, a
fact that many scientists do not yet fully appreciate.”
August 2008
23
Oils & Fats
A growing source of omega-3 is krill oil
Fish oil perspective
On the other hand, David Cai, PhD, research manager/principal scientist with Cognis Nutrition and Health, who offer marinesourced omega-3 fatty acids, EPA and DHA, said: “The benefits
are indisputable for these long chain omega-3 fatty acids (EPA
and DHA) versus the short chain omega-3 fatty acids from plant
source (ALA).
“Without taking EPA and DHA from the diet or fish oil, humans must convert the short chain omega-3 fatty acid, such as
ALA, to the long chained EPA and DHA before it can be used by
the body. Unfortunately, the conversion rate is very inefficient in
humans (approximately two per cent), thus, an unrealistically
high consumption level of ALA has to be taken to achieve the
same proven health benefits of EPA and DHA.”
“This is not the case for marine-sourced long chain omega-3
fatty acids in which only 200-500 mg/day of EPA and DHA showed
promising health benefits,” he said.
Source: Nutrition Reviews
Volume 66, Issue 6, Pages 326-332, doi:10.1111/j.17534887.2008.00040.x
“Update on alpha-linolenic acid”
Authors: A.H. Stark, M.A Crawford, R. Reifen
Krill Oil
A growing source of omega-3 in phospholipids form coupled
with astaxanthan antioxidant is becoming available on the world
market. A recent review reports that this oil was reported to lower both TAG and LDL cholesterol in clinical trials.
Lipid Technology (2008) Vol 20, (5) 108-111
Blending cardiology with cooking
If heart healthy jambalaya sounds too good to be true, think
again. Careful selection of ingredients can make any food heart
24
Food New Zealand
healthy, without affecting the flavour, says Dr Richard Collins,
MD, the Cooking Cardiologist.
The IFT Annual Meeting and Food Expo took place last
month, and health and wellness certainly featured heavily around
the show floor.
With heart disease the number one killer in Europe and the
US, ingredients suppliers and food manufacturers are continuing
to react to consumers concerns. Indeed, according to a recent
Business Insights report, sales for heart health food and drinks
are set to reach a total value of $7.7bn in Europe and the US by
2010.
Formulating foods with heart healthy ingredients like plant
sterols and omega-3 fatty acids can easily be done, with care taken to avoid trans-fatty acids and saturated fats.
“My message is diet by deprivation doesn’t work. Don’t give
up what you like to eat, just change the recipe,” said Dr Collins
Dr Collins, a fellow in the American College of Cardiology
and director of wellness at the South Denver Heart Center, said
products fortified with plant sterols include olive oil, yoghurt,
buttery spreads, and cheeses, and that it is easy to combine these
in order to achieve the two grams per day supported by the US
National Cholesterol Education Program.
Plant sterols are one of the few ingredients to have an FDA
unqualified health claim. Numerous clinical trials carried out in
controlled settings led researchers to report that daily consumption of 1.5 to 3 grams of phytosterols/stanols can reduce total
cholesterol levels by eight to 17 per cent, representing a significant reduction in the risk of cardiovascular disease.
Cooking demonstration
Attendees at the IFT annual meeting and food were treated to
a demonstration by Dr Collins at the Cognis Nutrition & Health
booth, showing just how heart healthy ingredients can be incorporated into foods without compromising on taste.
Although the majority of his demonstrations and classes are
for consumers, manufacturers do take an interest in his recipes
and ideology. “Manufacturers like to know what I do, and there
are people in the food industry looking at it,” he said.
Oils & Fats
His recipes, many of which are featured in a new cookbook,
show how foods can be formulated to contain a range of heart
healthy ingredients. “These recipes are intriguing because manufacturers need to understand what happens in the kitchen,” he
said.
In addition to jambalaya, a super-smoothie containing several
ingredients with cardiovascular benefits like fibre, protein, fish
oil, and calcium, and a sweet potato pie made with Splenda instead of sugar, will also be on the menu.
“In the future I think you are going to see more combinations
of ingredients,” he said. “And they will work synergistically. Plant
sterols in conjunction with fish oil have an additive effect.”
Plant sterols can be taken in combination with statins, he added. “This combination can boost the effectiveness by eight to 15
per cent,” he said.
Treatment versus prevention
Dr Collins’ transformation into the cooking cardiologist started in 1993, when he was based in Nebraska – a state at the heart
of the US beef industry. He was confronted with heart patients
who no longer wanted surgery to correct their problems but preferred to reverse heart disease by diet.
“This is not an easy thing to do in the beef capital of the US,”
he said.
Reacting to his patients’ needs, he decided to move away
from interventional medicine and embrace preventive medicine.
“I am no longer a fire fighter,” he says. “I’m more of a forest ranger now.”
Get smart about what you eat ...
...and you might actually improve your intelligence. (Or at
least you end up with intelligent gerbils.)
Science Daily (July 3, 2008) – New research findings published
online in The FASEB Journal provide more evidence that if we get
smart about what we eat, our intelligence can improve. According to MIT scientists, dietary nutrients found in a wide range of
foods from infant formula to eggs increase the number of brain
synapses and improve cognitive abilities.
“I hope human brains will, like those of experimental animals,
respond to this kind of treatment by making more brain synapses
and thus restoring cognitive abilities,” said Richard Wurtman,
MD, senior researcher on the project.
In the study, gerbils were given various combinations of
three compounds needed for healthy brain membranes: choline,
found in eggs; uridine monophosphate (UMP) found in beets;
and docosahexaenoic acid (DHA), found in fish oils. Other gerbils were given none of these to serve as a baseline. Then they
were checked for cognitive changes four weeks later.
The scientists found that the gerbils given choline with UMP
and/or DHA showed cognitive improvements in tasks thought
to be relevant to gerbils, such as navigating mazes. After these
tests were concluded, the researchers dissected the gerbil brains,
looking for a biological cause for the improvement. They found
biochemical evidence that there was more than the usual amount
of brain synapse activity, which was consistent with behaviours
indicating higher intelligence.
“Now that we know how to make gerbils smarter,” said Gerald
Weissmann, MD, Editor-in-Chief of The FASEB Journal, “it’s not
too far a stretch to hope that people’s intelligence can also be
improved. Quite frankly, this can’t happen soon enough, as every
environmentalist, advocate of evolution and war opponent will
attest.”
Federation of American Societies for Experimental Biology.
“Get Smart About What You Eat And You Might Actually Improve
Your Intelligence.” ScienceDaily 3 July 2008. 3 July 2008 www.sciencedaily.com-/releases/2008/07/080702150706.htm
August 2008
25
Materials Handling
Materials handling
Part 2
Whatever process your product is undergoing,
it needs equipment to move it, and to control its
movement
Safer unsealed belt edges from
Forbo Seigling
Frayfree is the new belt design that keeps fraying belt edges
to a minimum.
The stability of the fabric on conveyor-belt edges is influenced
by many factors. In Frayfree belts, the combination of various
manufacturing steps substantially reduces the tendency of the
belt to fray. A special type of fabric, a special weave and an enhanced filament length improve the grip of the filaments in the
fabric composite. Advanced production technology also ensures
reliable bonding of the individual fabric filaments to the coating
material.
Frayfree belt types are particularly suitable for conveying packaged and unpackaged food, e.g. confectionery and baked goods.
The properties
The advantages
no fluff forms on the belt edge
no contamination of goods
conveyed
belt edges resistant to
mechanical stress
long service lives
flexible belt design
suitable for rolling and fixed knife
edges
resistant to hydrolysis, good
release properties
very easy to clean; many
cleaning cycles possible; no
delamination
wide range of types
wide range of applications
FDA/EU-compliant
world wide authorisation for
direct contact with food
Bulk bag fillers from Fresco
Australasia
conveyor and processing belts
Fresco bulk bag fillers are designed to provide the highest accuracy and ergonomics
while being robust enough to stand up to the
harshest of environments. Bulk bags up
to 2000mm high and weighing 2000kgs
can be filled at up to 25 units/hr. The
simple double wound mechanism allows for quick and
simple bag height adjustment by the operator to
suit any bag size.
Rear bag strap hooks that
slide forward allow the operator to load an empty bulk
bag from the front of the unit
and immediately clamp the fill
spout using our unique one
handed bag spout clamp. The
bag straps are retained on the
hooks and when filling is
complete the hooks
rotate 90 degrees
allowing for easy
removal of the bulk
bag by gravity or Bulk
powered conveyor bag filler
from Fresco
or forklift.
Offered as an
option, the Fresco bag inflator inflates the bulk bag prior to filling,
removing creases and folds which could cause irregular filling of
Frayfree
Safer unsealed
belt edges
Belt edges after the impact of a defined force
26
Food New Zealand
Materials Handling
the bag and resulting instability when stacking. The bag inflator
has no moving parts to reducing maintenance requirements and
is fully sealed during the bag filling process by a pneumatically
actuated butterfly valve.
Displaced air is vented to a dust collector or vent sock during
the bag filling process. The densifying deck provides vibration
to the base of the bulk bag during the filling process to ensure
product is de-aerated, providing a stable, compact bag.
Complete conveying solutions from
Intralox
Intralox develops modular plastic belting solutions that are
specified to the needs of their clients.
Global manufacturer Intralox invented modular plastic belting (MPB) over thirty years ago.
Intralox’s EZ Clean family of products includes belts that feature a SeamFree design. Moulded from non-porous, non-absorbent plastic each module of SeamFree belting can be assembled
without bricklayed seams, up to a width of one metre, making it
the widest plastic module available on the market and minimising
debris trapping areas. When used in conjunction with Intralox’s
EZ Clean-In-Place System and patented Angled EZ Clean Sprockets, processors can optimise belt cleaning operations and achieve
water and cleaning time savings of as much as 65%.
Intralox’s Activated Roller Belt (ARB) technology employs a
smart, automated method for directing the movement of conveyed articles. Proven in a diverse range of applications, including
sorting, 90-degree transfers and merging, ARB is flexible, reliable,
and safe.
Intralox’s line of spiral belt technology, Spiralox, includes belt
series that have proven to cut product waste in half, eliminate
Intralox’s Clean-In-Place system
metal wear debris, and reduce downtime for maintenance by up
to 75%. Through the Spiralox Optimisation programme, Intralox
spiral specialists employ proven Intralox technology and services
to retrofit existing spiral units to make them more efficient and
cost effective.
Accidents happen, natural and
man made, so don’t risk personal
injury or expensive product
damage, always specify Pallenz
for plastic racking pallets.
Made from the highest quality
raw materials, the Pallenz range
is the most extensive plastic
pallet and bin line up made in
New Zealand, and its the only
plastic pallet with a built-in
pallet rack positioning feature!
Contact Pallenz today for a free
no obligation quote or site
inspection.
Shaken.....
and not stirred!
The new positive pallet rack positioning feature is now standard on all Pallenz rackable pallets and bins
Pallenz Plastics Ltd - P.O. Box 32 Hamilton Freephone 0800 472 553
WWW.PALLENZPALLETS.CO.NZ
August 2008
27
Materials Handling
Pallenz plastic pallet design
improves safety
Pallenz Plastics has been designing and making plastic pallet systems in New Zealand for over 14 years and now builds all
product at a new purpose built manufacturing facility in Hamilton. The plant is capable of moulding the entire range of Pallenz
products including the Palmart collapsible pallet bin, racking and
platform pallets, and the injection moulded parts such as the patented J-Bolt – a device designed to hold RFID or GPS tags and
other devices.
Pallenz Plastics has recently announced a significant change to
their two-piece racking plastic pallet. As a result of requests from
clients and research in New Zealand and Australia, the company
has commissioned changes to the lower section of the pallet to
add a rebate that coincides with standard selective pallet racking
systems and provides a positive positioning point. When the pallet slides onto the rack the rebate on the pallet base minimises
the chance of it being dislodged accidentally by fork hoists or
other unforeseen circumstances such as earthquakes or ground
tremors.
Careful design and testing resulted in a dual country system
with the rebate being suitable for use on both domestic and Australian selective pallet racking. Now, with the commissioning of
a moulding machine the size of a small house, Pallenz have increased their production capacity to ten times the speed of rotational moulding providing faster turn-around on orders and a
significant increase in quality and consistency.
Pallenz group marketing manager, Greg Gibb says, “the ability
to upgrade an existing pallet to include a new feature is just one
of the benefits of our new generation design – no longer does a
pallet have to be replaced, recycled, or taken our of commission
simply because one surface has sustained damage”.
28
Food New Zealand
Other builtin safety features of the two
piece racking
pallet include
Pallenz two piece
rubber friction
pallet base on pallet
points on the
racking section
upper surface
to minimise load slippage, built-in carry handles and lighter construction weight to reduce personal injury when handling the
pallets without a fork hoist, and numerous deflection points to
ensure that when approached from an incorrect angle the chance
of the pallet being pushed away are minimised.
“Our pallet systems are designed to be safe to use, efficient,
and cost effective,” said Mr. Gibb, “Add to that our ability to make
certain product changes on the go and manufacture in alternative materials, and you immediately realise why purchasing New
Zealand-made is the best option. For example we recently discovered that the moulded-in rubber pads on one of our pallets were
not suitable for a specific client application – solution, an injection moulding tool modification on the same day and problem
solved.”
Problems with static? SMC
Pneumatics has a solution
Static electricity is a major problem in packaging, processing
and materials handling. Static electricity attracts dust, affects efficient paper and plastic handling and also label adhesion.
SMC has developed a range of static elimination products and
static charge measurement and monitoring equipment. Easy to
integrate into your packaging and product handling applications
these products improve efficiency and product quality, reduce
contamination and reduce the risks associated with high static
electrical charges.
Included in the range of hand held static measurement meters, static sensors and displays, and static elimination products
is the IZS31 Static Elimination Ioniser, with 3 selectable modes of
operation, and static sensors for faster static elimination.
Vision tackles a sweet challenge
The iconic Chelsea sugar refinery in Auckland solved a long
standing problem with their manufacturing process using Machine Vision.
In 2000 Chelsea introduced a flexible palletising approach in
their packaging process. The output of all 10 production lines
BEAT THE BEIGE …
and join the green revolution!
Introducing the all new
electric pedestrian forklifts
range of
Built tough in Australia, the new SUMI battery-electric pedestrian
forklifts are ideal for a wide range of jobs in the factory, warehouse
or for general lifting.
Where there was previously little choice in the New Zealand market,
there definitely is now with the introduction of SUMI.
s!USTRALIANDESIGNEDANDMADEFOR!USTRALASIANCONDITIONS
s(EAVYDUTYCONSTRUCTIONWITHLIFETIMECHASSIS
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LPG
Brilliant by design
Conda Straddle
Pedestrian Forklift
Straddle Motor Driven
Stacker
to 1500 Kg
Lift heights to 5 metres
BOA Legless
Pedestrian Forklift
Counterbalanced Motor
Driven Stacker
to 1200 Kg
Lift heights to 4.5 metres
Rated Capacities of
700 kg, 1000 kg and
1200 kg
demonstration!
Call today and arrange a free
Diesel
Materials Handling
The IZS32 Static Elimination Ioniser from SMC Pneumatics
pass down a single high-speed transport conveyor to a palletising
and packaging area. Products are identified on the transport conveyor and automatically routed to one of five robotic palletising
workcells.
Control Vision Limited’s Peter Miles describes the problem.
“With up to 50 types of product varying in bag material, decoration, graphics, size and weight, the one Achilles heel of this
design was reliable identification of product. Any products that
couldn’t be identified required manual packing.”
The conventional barcode scanners used were not able to
achieve the high read-rates required by this application, and with
up to 1200 products per hour, NZ Sugar had one or two line operators busily hand-stacking sugar bags. The solution: a 2Mpx
Cognex In-Sight vision sensor with ID reading and advanced pattern matching capabilities.
The In-Sight reads barcodes off the
sugar packs in any position or orientation. Because a camera looks at the
entire code it is more tolerant and able to
read damaged or partially creased codes.
On some problem products, where codes
are regularly creased beyond readability,
pattern match is used to identify the product using taught unique features in the
artwork.
Any read-failures can be analysed offline using images captured by the camera
allowing problem products to be identified, artwork improvements made and
then improvements monitored.
The overall result is a major productivity improvement – with identification
approaching 100%.
|
Petrol
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Battery Electric
For any enquiries call us on 0508 FORKIT (0508 367 548)
AUCKLAND - 32 Hastie Avenue, Mangere Bridge
Tel: 09 634 8500
CHRISTCHURCH - 38A Parkhouse Road, Sockburn
Tel: 03 343 6814
August 2008
29
nzifst
NZIFST news
All Kerry Ingredients’ technical staff were out in force in late July when NZIST president David Munro presented Kerry
general manager, Eddie Gavigan, with a plaque celebrating the company becoming a founding member of the NZIFST
Employers Group.
Employers Group progressing
Mr Gavigan said that food technology was the essential core
of the Kerry Ingredients business, and the quality of their technical staff played a large part in the company’s success. He pointed
out that Kerry has had a good history of supporting the Institute
(Cameron McLean is on the current Auckland branch committee
and Paula Thomson was on the last one) and their boardroom
was always available for Institute meetings.
David Munro said he saw a bright future for the new Employ-
ers Group whose members undertake to encourage professional
development of their staff and support the Institute’s activities.
Employer Group members so far are
•
•
•
•
Kerry Ingredients
Pall NZ
NZ Avocado Oil
Tatua Co-op Dairy Co
•
•
•
Formula Foods
Hawkins Watts
Sensient Technologies
Dave Pooch has Employers Group application forms, dave@
peppermintpress.co.nz or 09 410 8357
NZIFST Directory
executive manager Rosemary Hancock
PO Box 8031, Palmerston North
Ph (06) 356 1686
Fax (06) 356 1687
Mob (021) 217 8298
[email protected]
president
David Munro
PH (07) 579 9122
[email protected]
vice president
Dave Pooch
(09) 410 8357
[email protected]
TREASURER
Eric Wilson
027 263 9006
[email protected]
SPECIAL INTEREST GROUP contacts
DAIRY Division
Food Safety
Nutrition
Sensory
30
Food New Zealand
Neil Walker
[email protected]
Sally Hasell
[email protected]
Dave Monro
[email protected]
Rebecca Shingleton
[email protected]
As a member of NZIFST you will
benefit from
• Professional development programmes
• Networking at regular branch meetings,
seminars and the Annual Conference
and gain
• Information through Food New Zealand,
Nibbles and our website
• Recognition through awards, scholarships
and travel grants
JOIN NZIFST NOW!
http://www.nzifst.org.nz/join/
nzifst
New Professional
Members
NZIFST welcomes and congratulates the following, who have joined as professional members
Fraser Tate
Fraser Tate
Graham Lee
Graham Lee
Graham’s passion and experience is in the cleaning and sanitation programmes of many food manufacturers throughout New
Zealand and Australia.
Graham joined Orica Chemnet in January 2008 as the national sales manager for the Process Cleaning Technology team after
spending five years living and working in Australia.
Prior to making the move to Australia, Graham spent over
fifteen years working in and aligned to the New Zealand Dairy
Industry. Graham holds a Diploma in Dairy Technology and is an
active member of the Institute of Brewing and Distilling.
Graham’s favourite quote is; “A good plan violently executed
now is better than a perfect plan executed next week.” US General George S Patton
Fraser Tate graduated with a B. Tech Hons (Biotechnology)
from Massey University.
Massey and Electricorp quickly put him to work investigating
ice-bank technology for on-farm milk cooling. Later Fraser was
employed for three years by Wattie’s Frozen Foods in Feilding,
as process analyst and services engineer. Project work included
French fry cost modelling optimisation of water use, fryer energy
modelling, and frozen food packaging design.
Travelling to the UK presented the unusual opportunity of
working as a food technologist in the finance department of
Pura Foods, a fats and oils company. He introduced performance
measures on both the margarine and oil lines.
Returning to NZ, Fraser began work as a production team
leader for Frucor Beverages, now part of the Danone Group. Frucor has actively developed Fraser’s career since. As quality manager he worked extensively in carbonated and hot fill beverages,
food safety management and technical trouble shooting.
He is currently product development manager with a dynamic team of 12, covering new product development, technical
support, regulatory affairs and collaboration with local research
institutes.
GET THE FOOD SAFETY ADVANTAGE
Akl: 09 366 4690
Chch: 03 366 4690
www.burwater.co.nz
• Comprehensive Food Safety
Training
• Consultants on call
• Hassle Free Food Safety
Programmes
August 2008 31
• Labelling Compliance Advice
nzifst
Branch activities
Forty-four flavours!
Auckland Branch
Forty four different ice creams were available for a sell-out
tasting at the Auckland Branch meeting held on 28 July. Massey
University lecturer and chief ice cream judge for the NZ Ice Cream
Awards, Kay McMath talked about how ice cream is judged. She
had brought along chilly bins of ice cream samples left over from
the judging and a whole lot of judging forms as well. She invited
everyone to taste and evaluate the products. Your cub reporter
noted that while not everyone used the judging forms, everyone
used the spoons. The sugar hit certainly contributed to all the animated conversation. (Suggestion for other branches; this makes
for a great meeting.)
The new Chair, Adelle Neilson of Fresh Cuts thanked the
outgoing committee for their work and welcomed the new
committee.
Dave Pooch
New Auckland branch Chair, Adelle Neilson, presents a
thank you gift to Kay McMath. “We really enjoyed the ice
cream.”
Seminars at FoodTech PackTech
Auckland branch committee member Megan Johnston
is busily putting together the seminar programme for FoodTech PackTech, in Auckland on 21-23 October. Building on
the success of the seminars at the 2006 FoodTech PackTech,
this year the Branch is going to run two sessions a day of one
and a half hours each. Each session will have a theme with
three speakers. Planned session topics are:
• Food safety
• Nutrition and obesity
• New science – nanotechnology
• Starting up – what to think about when starting a food
operation, including financing
• Fast Forward Programme
• Packaging
The full programme will be publicised in Nibbles and
FoodTech PackTech materials.
32
Food New Zealand
Otago Branch members enjoy their International Dinner
Otago Branch
The annual International Dinner was held at the University of
Otago on July 11, co-organised by the Otago/Southland branch
and the university Food Science Club.
As usual, the event was dominated by our food science students who showed off their talents by cooking up some mouthwatering main courses and desserts from their home countries.
The previously ubiquitous fish and chips was thankfully absent
this year. It appears that our local kiwi students are finally learning how to cook from the international students! About 60 people showed up on this unusually summery July evening. The best
main course prize featured cannelloni, and was won by Pippo
Nocella from Italy. The best dessert was llama cake from a group
of local students.
David Everett
nzifst
Ron Hooker, FNZIFST, left, Anthony Fontana, centre, and Paul Parker, Cawthron Institute, Nelson, at the Water Activity
Workshop in Chrischurch
Think aw
Canterbury Branch
Dr Anthony J Fontana, Decagon Devices Inc, USA presented
an all day workshop entitled “Foundations of Water Activity” on
the 17th June in Christchurch for Canterbury Branch members.
Formula Foods Corporation Ltd, arranged the workshop, with
around 30 people attending. Formula Foods staff displayed a
range of instruments available supported with demonstrations
and literature. Electric Hygrometers and Chilled Mirror Dew Point
Sensor instruments were some of the instruments displayed and
discussed. Participants each received an excellent bound set of
notes.
While water activity (aw) has been studied and found so useful for years it is only relatively recently that fast and very accurate measuring instruments have become available. These have
opened up a whole new way of understanding the levels and effects of moisture in foods and more especially the availability or
‘activity’ of water in food which is related to shelf-life and other
attributes.
Microbiologists have found that controlling aw levels in foods
will limit which type of organisms will grow – from hardy yeasts
and moulds which will grow with an aw of 0.60 to Bacillus and
others which require 0.95.
Water activity, not water content, determines the lower limit
of available water for microbial growth. While obviously the water content of the food relates to shelf-life it is not so accurately
related to growth of organisms as aw.
Water activity can be lowered by adding a large range of ingredients including starches, salt, sugar and humectants. This is a
major benefit of using aw methods of shelf-life management.
Using modern instrumentation, measuring aw is faster than
any moisture content method, and more accurately relates to
shelf life. It takes much less time and material to calibrate and validate and generally is less expensive than moisture content tests.
Typically only 3-5 g of sample is required and a direct readout is
obtained in a few minutes. It is much more reproducible between
laboratories compared to water content.
Apart from food shelf-life, aw can be related to texture, browning development, hydrolysis, crystallisation, lipid oxidation, nutrient degradation, enzymatic reactions, organoleptic changes
and other parameters.
I am sure all present could have listened for hours longer as
Anthony explained so many aspects of water in food. He took
us through binding properties such as ionic, hydrogen bonding,
dipole, van der waals, and discussed equilibrium conditions and
relative humidity. Talking at a molecular level is fascinating.
How very interesting and useful.
First they want fat free, then they want no preservatives, now they want carbon neutral…
Consumers are easy to please!
Whether you want to report on the carbon footprint of your entire supply chain or certify your
manufacturing process or products, the carboNZero programme has the solution for you.
www.carbonzero.co.nz
August 2008
33
NZIFST Careers
Careers promotion
materials available
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34
Food New Zealand
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Pathways
to careers in
technology,
engineering
and science
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BIology
ChemIstry
physICs
CalCulus
statIstICs
teChnology
Important
good to have
Find out
more at…
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www.
The food industry
careers brochure
‘Your Future in
New Zealand’s
Food Industry’ was
launched in July
2007. Since then,
approximately
9,000 copies have
been distributed to
schools around the
country through
Futureintech; to
teachers and careers
advisers attending
conferences, to
students attending
Big Day Out events,
and by NZIFST
members when they
do presentations
at schools. This
brochure has had a
significant impact
on raising the
profile of science,
technology and
engineering careers
in our industry
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.futureintech.org.nz
‘Pathways to careers in technology,
engineering and science’ is a poster (above)
showing what subjects are necessary to
pursue a range of graduate careers. It
features young graduates from AgResearch,
Nestle, Emerald Foods, McCain Foods and
Frucor
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NZIFST Careers
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futureintech
A career in technology, engineering and science
YOUR FUTURe in…
ChemiCal/PROCeSS engineeRing
Further materials
featuring the food
industry
Three other resources which feature food industry careers, have been
produced since NZIFST collaborated
with Futureintech to produce the food
industry careers brochure. The brochures are featured on these pages.
²5IFBSFBTZPVDBOXPSLJOTFFNCPVOEMFTT
XJUIOPMJNJUTUPXIFSFZPVDPVMEFOEVQ
5IFKPCJTGVMMPGWBSJFUZDIBMMFOHFTBOE
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+FBOOFUUF3FETUPOF1SPDFTT&OHJOFFSOPXXPSLJOHJO$BOBEB
Your future in ... Chemical/Process
Engineering’ (right) features staff
from Westland Milk Products,
Fonterra and Orica
August 2008
35
NZIFST CAREERS
yoUR FUtURe in…
Biotechnology
NZLABS – First
choice throughout
the country for
all your analytical
testing needs.
Providing analytical
services for:
• Nutritional Analysis
• Vitamin Testing
• Gluten Allergen Testing
• Food and Water
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• Pharmaceutical
• Outsourced Laboratories
www.nzlabs.co.nz
Auckland
Phone: 09 579 2669
[email protected]
Hamilton
Phone: 07 838 5920
[email protected]
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Phone: 06 870 7416
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Phone: 03 343 5227
36 Food New Zealand
[email protected]
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‘Your future in ... Biotechnology’ features young graduates working at
AgResearch, HortResearch, Fonterra and Goodman Fielder (Puhoi Valley
Cheese)
Additional resources
Another valuable resource is the the website where profiles of more than
fifty young graduates working in the food industry, can be found (http://www.
futureintech.org.nz/careers.cfm).
A Futureintech guide for parents and caregivers, available in English, Te
Reo Maori and Samoan, features a product developer from Griffins. It’s designed to introduce parents to careers in technology, engineering and science
that they may not be aware of.
All of these resources are available, free of charge, to NZIFST members
who wish to help promote food industry careers in schools. To order any
of them, contact Rosemary [email protected], or you can order them
directly from the Futureintech website http://www.futureintech.org.nz/orderform.cfm.
Jenny Dee, FNZIFST, Futureintech
Paul Harrison, FNZIFST, Hawkins Watts
New Orleans hosts 15,000 for the IFT Annual
Meeting and Food Expo
The 2008 Annual Meeting and Food Expo for the US Institute
of Food Technologists was held in New Orleans from the 28th June
to the 1st July, almost three years after Cyclone Katrina. Despite
more than 20,000 attendees at IFT 2007 in Chicago, doubts over
the economic environment and increased travel costs combined
to reduce this year’s attendance to fewer than 15,000. However,
both the vast array of technical presentations and the Food Expo
again proved popular for business meetings and socialising.
With many delegates arriving on the Saturday, hotel foyers
were noisy with an excited buzz of conversation – and understandably crowded. Inbound travellers, with many flights diverted
to alternative airports due to adverse weather conditions, found
valuable networking opportunities, and many business cards
were swapped and contacts made.
with less shuffling between sessions. However the scale of IFT is
such that one two-hour slot during an afternoon included eight
poster-paper sessions, 11 symposia, three oral-paper session and
two professional workshops.
The theme of this year’s conference was ‘driving growth and
sustainability through innovation’. The general theme in the food
industry is health, wellness and nutrition.
Simple fat replacement and calorie reduction has been replaced with more focused approaches. Nutrigenomics is still a
concept but nevertheless in the limelight.
Many sessions proved extremely popular. A panel session entitled What is natural? was a standing room only event, and was
the topic of conversation on the hotel shuttle bus at the end of
the day.
Food Expo also proved to be excellent with 951 exhibiting
companies and 1955 booths. This years Expo saw a heightened
focus on Organics with 97 different companies offering ingredi-
TRAVELLER’S TALE
IFT New Orleans
It’s still the jazz capital
Saturday night on Bourbon street saw plenty of fun and entertainment. Any evidence of Cyclone Katrina has been erased, with
the only reminder on tee shirts making reference to the abysmal
response by Federal authorities to the disaster. While the variety
of entertainment on Bourbon street has grown to include hard
rock and Country & Western, Jazz still pulled in the numbers.
Searching for the obvious
This year’s keynote speech was delivered by Tom Kelley, general manager of design and development firm IDEO, who told
the audience to incorporate the roles of “anthropologist” and
“experimental architect” into organisations to increase creativity.
“What an anthropologist does for a company,” he said, “Is to go
out into the field and find things hidden in plain sight. Just asking consumers what they want won’t generate truly innovative
product concepts.”
“After an anthropologist helps a company identify consumer
needs, it falls to the experiential architect to design the products
to address those needs,” Kelley continued. He pointed out that
often it’s the consumer’s experience of a product that sets it
apart. “I believe that with the right combination of anthropologists and experiential architects, you can make improvements,”
he concluded.
Following Tom Kelley’s speech the Food Expo opened and
the vast scientific programme began.
Innovation – again
IFT is renowned for providing the most comprehensive selection of technical papers worldwide and this year was no exception, with more than 200 sessions and 1400 presentations.
To help attendees efficiently choose, the organisers had
streamed the programme into five tracks: applied science, new
products and technologies, professional business developments,
science fundamentals and student programming. It worked well,
The Food Expo proved popular for business meetings and
networking
ents and services for organic applications.
Plenty of exhibitors were present, although several hydrocolloid giants were noticeable in their absence, namely FMC, Danisco and CP Kelco. ISP cancelled its plan to exhibit.
Off-site trips to canneries
While the conference and expo carried on, many companies
used the occasion for cocktail parties and social gatherings. Tickets to the annual Bell Flavours party proved to be in high demand, to the point that some were rumoured to be auctioned off
on eBay. The patios of drinking establishments along Bourbon
street provided excellent locations for several corporate events,
while many of the surrounding hotels did brisk business with a
variety of functions.
2009 sees the IFT annual conference in Anaheim, California.
Despite predictions that numbers will not match Chicago 2007,
this will still be an excellent opportunity for any NZIFST members
to experience one of the great food industry events.
August 2008
37
MIA NEWS
MIA News
MIA backs Fast Forward
“The concept of this
new initiative, aimed at
strengthening the competitiveness of the New
Zealand food industry
through enhanced innovation capability has
resonated strongly in
the meat industry”, says
Meat Industry Association chief executive,
Tim Ritchie.
The Association is a
cornerstone investor in
New Zealand Fast Forward. At the ‘heads of
agreement’ document
signing in Wellington,
Mr Ritchie said the industry-good innovation
investment
opportunities currently being MIA chief executive,Tim Ritchie
considered offered the
real possibility of helping to mitigate certain strategic threats to the meat industry by:
• changing the economics of the industry through radically
improved productivity and heightened differentiation of
finished products
• reducing the industry’s reliance on scarce resources
The other cornerstone investors with the Government are
Dairy NZ, Fonterra, Meat and Wool NZ, PGG Wrightsons, and Zespri.
“The meat industry has recognised the importance of achieving ‘big picture’ change one step at a time. To this end, I can
confirm that meat processors are investigating the establishment
of a processor levy under the Commodity Levies Act, which will
facilitate a major new financial commitment to innovation on an
industry-good basis,” continued Mr Ritchie. “The meat industry is
currently collaborating to develop a portfolio of ‘industry-good’
type food innovation investment opportunities that we believe
will mesh well with the Food Innovation Network New Zealand
concept. “The portfolio includes several opportunities with a focus on functional foods innovation and three that focus on food
process innovation. These are to be pursued through a network
of industry members and technology providers.”
NZ Fast Forward Structure
New Zealand Fast Forward will be governed by two
new crown companies:
New Zealand Fast Forward Fund Ltd – a three-member
board responsible for the stewardship of the $700 million Government contribution over the 15-year life of the
fund; and New Zealand Fast Forward Ltd – a board of up
to seven people, a chief executive and small secretariat, to
develop the strategy and then oversee the innovation programmes across the whole value chain from farm to fork.
38
Food New Zealand
Challenging speakers at MIA
Conference
Current upheavals and future-direction possibilities in the
meat industry and increasingly volatile global markets provide a
rich menu of subjects to be discussed at the Meat industry Association conference in Dunedin in September.
The dinner address (Singing the blues in a green world: the
myths surrounding climate change) will be given by Canterbury
University’s Denis Dutton, whose recent research is focused on
Darwinian applications in aesthetics: the manner in which human interests, pleasures, and tastes are shaped by the evolution
of the human species. He is the founder of the Chronicle of Higher Education, Arts & Letters Daily, and the website Climate Debate Daily, which presents opposing viewpoints in the debates
surrounding global warming.
Increasingly well-known commentator, Rabobank’s Hayley
Moynihan’s talk is entitled New Zealand pastoral agriculture:
opportunities and challenges
from an international perspective. Now back in New
Zealand and based in Christchurch, Hayley was formerly a
senior credit analyst and led
the food and agribusiness
corporate credit team for Rabobank in London.
Statistics doyen, MWNZ’s
Rob Davison, will speak on
New Zealand pastoral agriculture: opportunities and
challenges from a domestic
perspective while MAF’s Trecia
Smith’s paper is entitled The
Impact of a change in climate
on New Zealand pastoral Randy Huffman, President
agriculture, going into more of the American Meat
detail of the specific domes- Institute Foundation, will
tic impacts on New Zealand’s speak at the MIA Conference
pastoral farming systems due
to climate change.
Speakers have yet to be
confirmed for the following
topics:
• Explanations, critiques and
opportunities to be had in
the NZ emissions trading
scheme;
• The world food market
and the clash of the titans:
food & energy.
Added to the list of sponsors since the last issue of
FoodNZ is the Energy Efficiency and Conservation Authority
(EECA). Confirmed sponsors
are shipping company Maersk
Line, Sealed Air, Port Otago,
Millers Foss Pacific, and HapagLloyd. Other sponsorship op-
Dinner speaker at the
MIA conference, Dennis
Dutton, will discuss ‘the
myths surrounding climate
change’
Also speaking at the
conference is MAF’s Trecia
Smith
portunities can be viewed at www.mia.co.nz.
Conference details and registration forms can be found at
www.mia.org.nz/mia_conference.
Big line-up for World Congress
A cornucopia of international speakers will present at the International Meat Secretariat’s 17th World Meat Congress at Cape
Town in September.
Commercial, academic and ‘trade’ representatives will address the Congress on a wide variety of subjects. Included among
the line-up will be New Zealand’s Fiona Carruthers, nutrition
manager at Beef and Lamb New Zealand.
Other featured speakers will be: Swiss-born Alan Palmer, an international chef, and food and beverage lecturer; Dr Luis Alfredo
Fratti Silveira, chairman of the National Meat Institute of Uruguay;
Gary Johnson, senior director of World-wide Supply Chain for
McDonalds; Dr Gideon Bruckner, deputy director-general of the
OIE; Mohammad Koohmaraie, director USDA-ARS, who spoke at
the NZIFST Conference in Rotorua in June; Luigi Scordamaglia,
president of the European Meat Association; Philip Seng, president and CEO of US Meat Export Federation; Jesus Cham, president of Philippine Meat Importers and Traders Assn; Bent Claudi
Lassen, chairman of Danish Bacon and Meat Council; Erin Daley,
research and analysis manager for the US Meat Export Federation;
Philip Green, Australian High Commissioner to South Africa; John
Mutorwa, South African Minister of Agriculture, Water and Forestry; Peter Johnston, University of Cape Town climatologist; Raymond Ackerman, chairman of Pick n Pay; Marcus Vinicius Pratini
de Moraes, member of the board of JBA S.A Group; Paul van Geldorp, international bilateral relations for DG SANCO; Dr Alejandro
A. Schudel, vice-president of OIE Scientific Commission; Jaques
Pomerieau, international director of Canada Pork International:
and Dr Luiz Antonio Pinazza, director of ABAG.
For more information, visit the Congress website, www.worldmeatcongress2008.co.za
Food safety consistently top concern
for American Meat Institute
Food safety research and education have repeatedly topped
the American Meat Institute’s(AMI) annual top ten issue list, ac-
MIA NEWS
Conference speaker
Hayley Moynihan, former
Rabobank senior analyst in
London
cording to institute president, Randy Huffman, speaking at the
recent NZIFST conference.
Second and third placed issues, this year were international
trade and country of origin labelling; nutrition and health were in
sixth place and ninth place went to sustainability.
While E.coli 0157 is understandably of major concern and
there had been recent increases in reported cases, Huffman, a
food scientist, said this was partly the result of innovative, sophisticated testing regimes. However, he also said that only around
a sixth of the E.coli 0157 H7 outbreaks reported in the 25 years
to 2006 could be directly attributed to beef. Water (drinking and
swimming) made up over a quarter, produce, dairy, other foods
and other meats, farming and the environment made up most of
the rest.
Two of the three days of the conference included a meat
stream, with more than 20 speakers, and attracted up to 120 delegates – meat company staff, meat industry technicians, meat
researchers, consultants, and staff from the crown research institutes and funding bodies.
Riverlands CEO, Trevor Johnston, was opening speaker of the
meat stream and his presentation on issues confronting the sustainability of New Zealand’s meat industry set the scene for the
two days. Speakers focused on a diverse range of topics including automation, the efficiency of robots, meat microbiology, meat
quality, consumer expectations, and the cost of carbon on the
New Zealand meat industry.
PGGW and Silver Fern Farms
partnership proposed
A proposal to form a partnership between Silver Fern Farms
and PGG Wrightson, with the prime aim of increasing returns for
farmers and creating a more secure future for the meat industry,
caught the headlines in late June.
The directors of Silver Fern Farms and PGG Wrightson stated
that they believe the industry must reconfigure to align production on-farm with the needs of consumers – not just for meat, but
also for other products derived from livestock.
They are proposing a partnership that will create a vertically
integrated supply chain ‘from pasture to plate’, adding value at
every stage; helping farmers to drive greater profitability from
their own operations and enabling substantial efficiencies in
processing and related areas.
The proposal includes financial investment of $220 million in
Silver Fern Farms by PGG Wrightson, in return for a 50 percent
shareholding in Silver Fern Farms; the establishment of a new
Silver Fern Farms board structure, with four supplier representatives (three elected by Silver Fern Farms supplier shareholders
and one appointed by a Shareholders’ Council) and four appointed by PGG Wrightson, with current Silver Fern Farms chairman,
Eoin Garden, to be the chairman; preservation of traditional cooperative features; supplier shares issued and redeemed on an
Annual Equity Value (AEV) basis; preferential services for shareholders; and the establishment of a Shareholders’ Council to
facilitate communication between suppliers and the board and
with the right to appoint one director to the board.
Silver Fern Farms intends to hold a vote with its farmer shareholders on whether to accept the offer in September, with plans
to bring in the new structure by October this year.
Smile.
It’s on Hamburg Süd.
The following toll free numbers will connect you to your nearest Regional Customer Service Centre:
Outbound : 0508 222 444 Inbound : 0508 333 666 For more, visit us at www.hamburgsud.com
No matter what.
August 2008
39
MIA NEWS
Innovation
Microbiologists at AgResearch are setting out to create a civil war between red meat’s natural
bacteria to produce even safer and longer-lasting fresh meat.
Screened LAB for anti-microbial activity against a range of pathogens and spoilage organisms
Microbiology researcher Rhys Jones says that in simple terms
it is a matter of using ‘good’ bacteria to cancel ‘bad’ bacteria that
affect storage and shelf-life.
“In one way it’s not new. You can go deep into history with
people using lactic acid bacteria in the production of cheese and
yoghurt – bacteria that also has an effect on textural and flavour
changes.”
AgResearch is extrapolating that basic premise over to the
storage of meat, which is new. In the USA processors combat
E.coli 0157 in refrigerated ground beef for hamburgers using a
similar principle.
Rhys says AgResearch has a couple
of ideas it is pursuing. “Spraying the
product as it goes
down the pre-packaging line is one
possibility, but I like
the other idea of
coating the inside
of packaging with
the ‘good’ bacteria
which are prompted to grow by the
moisture present
Diffusion assays
in the meat. There
is some history in
this application. We
have used an edible
gum to coat a particular soil bacteria
which is activated
once
introduced
underground and
exposed to soil
moisture.”
This would be
another step up in
New Zealand’s already high reputaIn vitro – anaerobic meat slurry
tion in food safety.
model
Basically the scientists will be selecting
safe bacteria already
present in the meat
and reintroducing it
in greater numbers
while maintaining
odour, taste and
safety parameters.
Rhys and his colleagues are looking
to develop consistency. Cuts of meat
In vacuum packs
from the same ani-
40
Food New Zealand
mal naturally have different bacteria counts, but the success of
such a process will be being able to say all this meat is “such and
such”.
“We are aiming for an extra two weeks of storage life and two
more days of shelf-life, which is significant,” he said. “and the
process might be able to help reduce the growth of pathogens.”
Another advantage of this process will be the ability to target specific bacteria. Different importers have different levels of
tolerance to particular bacteria so Rhys envisages New Zealand
being able to engineer meat to specific requirements.
New technology along these lines could have a significant impact on an increasingly sophisticated and regulated world market. New Zealand currently exports over 800,000 tonnes of meat
a year worth $4.5billion.
Only 11% of that is chilled meat but chilled product often
earns considerably more than per tonne compared to frozen. It is
possible that new technology, like bacterial control, could make
the difference in the amount of meat being able to be exported
chilled, and therefore have a positive impact on the meat industry’s export revenue.
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41
MIA NEWS
Meaty Morsels
•
•
•
•
•
Robinson to head AgResearch – Hawke’s Bay sheep and
beef farmer Sam Robinson will chair AgResearch, replacing
Rick Christie, who recently announced he would step
down. Mr Robinson is the former chairman of Richmond
Ltd before its acquisition by PPCS. He is a member of the
Prime Minister’s growth and innovation advisory board,
a director of the Port of Napier, and was a member of the
Government’s food and beverage task force.
Taskforce stops work – The Sir John Andersonled Meat Industry Taskforce has ceased work after
PricewaterhouseCoopers withdrew from the development
of an industry-wide strategy following client sensitivity
leading to a lack of co-operation of those involved in the
investigation. Meat and Wool NZ has advised that it will be
using its upcoming consultation round of farmer meetings
to prepare a strategy paper that can form the basis for
discussion and consultation with farmer suppliers and
stakeholders.
Govt gives $1.5m to Patea clean-up – The Government
will contribute $1.5 million to clean up the remains of the
Patea freezing works. The post-fire clean-up is expected
to take ten months. South Taranaki Mayor, Ross Dunlop,
said the challenge was to complete the clean-up for $1.5
million. The Government
still hasn’t conceded it is
now the legal owner of the
former Escada Enterprises
property, but says it will
“use its best endeavours”
to transfer it to the South
Taranaki District Council.
Ngati Ruanui iwi chairman
Ngapari Nui said the deal
was a start and is keen
to work with the district
council on what the site
should be used for in the
future.
Beef, pork trade to
expand – World beef and pork trade is expected to grow by
more than 40% by 2017 while poultry trade expands by just
below 40%, according to the latest OECD/FAO Agricultural
Outlook. Increased demand for beef and pork will be
dominated by OECD countries while Asian developing
countries will drive poultry import gains, the study predicts.
Between now and 2017, average global prices for both beef
and pork are expected to rise by about 20%.
Grass-fed for fast food – A growing trend in the USA for
consumers to chose grass-fed and naturally raised meats
could benefit the New Zealand beef industry. A fledgling
chain of US beef hot dog stands is among a small but
thriving segment of the fast-food world offering grass-fed
and other naturally raised meats to the masses. Others
•
•
•
include Chipotle Mexican Grill Inc., which operates more
than 730 eateries in over 30 states, and Burgerville, which
has 39 restaurants in Washington and Oregon. These and
other eateries are providing a new market for beef and pig
ranchers around the USA who shun the widespread
factory-farm model and instead raise animals the oldfashioned way in pastures and outdoor pens. Bob Goldin of
Technomic Inc. said the market for fast food prepared with
such meat is bound to keep expanding, as consumers grow
increasingly disenchanted with the industrial model of meat
production.
First-half profit for Affco – Affco has turned around
its previous year’s interim net loss to a $10 million profit
despite revenue remaining flat. “Labour supply remains the
key constraint to capacity and profitability and has been
accentuated throughout the extended dry period. Feed
shortages led to heavy livestock bookings over the summer
and created a processing backlog which placed pressure
on our farmer suppliers,” said chairman Sam Lewis. “The
planned improvements in operations and sales activities
are progressing well. The benefit of these will become
increasingly evident in subsequent reporting periods.”
Japan making trade difficult – Japanese tariffs are making
it hard to trade, MWNZ ‘s Mike
Petersen has told Japanese
media, especially in light of
FTA negotiations in the region.
New Zealand faces tariffs of
38.5% that hits all beef coming
into Japan – not to mention a
snapback of 50% lasting until
the end of the year when
volumes exceed 50% of those
for the same quarter in the
previous year. He was not
making empty threats as NZ
exporters see an increasing
demand from China and South
Korea. As NZ exports 90% of its
agricultural produce, it would be a good opportunity to form
a partnership with Japan over food security, he said.
English is Federated Farmers CEO – Conor English is the
new CEO of Federated Farmers. Prior to this appointment
he was commercial director and second-in-charge of The
Property Group, a consultancy with 80 staff. He is the former
CEO of the NZ Property Institute and has had roles in other
lobby groups and in the Beehive. Further new appointments
at Federated Farmers include a new board head, former
vice-president Don Nicolson, and Frank Brenmuhl as the
new vice-president. Donald Aubrey chairs the high country
section and Lachlan McKenzie heads the dairy section, John
Hartnell the bees, while Bruce Willis heads meat and fibre,
and Clevedon’s Philip York is also on the board.
For further information on any of the above items contact the Meat Industry Association on 04 473 6465 or by
42
Food New Zealand
MIA NEWS
•
•
•
•
Iran wants improved trade – New Zealand and Iran are
looking to improve relations and boost trade, according to
Seyed Hosseini, acting Iranian deputy minister for Asia and
Pacific. He wants to clear the way for additional dairy and
wool exports, which accounted for most of the $130 million
worth of New Zealand exports sold to Iran last year.
Animal ID launched at Fieldays – A new animal
identification system is expected to be in place late next
year and be mandatory by 2011 following the release of
a discussion document at the official launch of National
Animal Identification Tracing (NAIT) at National Fieldays.
Record Fieldays attendance – The 40th National
Agricultural Fieldays, held in June, set a new attendance
record of almost 132,000 visitors to Mystery Creek during
the four days – well above the 126,000 last year. Visitors were
from 40 countries – with buyers coming from as far away as
South America and Germany.
Sheep, beef prospects good – International meat prices
are rising strongly and likely to lift further, according to
Westpac’s latest review which notes lamb prices in the
lucrative British market are up 34% on a year ago and beef
prices in the US have hit a new record to be up 21% on a
year earlier. Westpac is predicting this will flow on to farmers.
Slaughter prices for a 15-kilogram lamb could average $4.39 a
kg over the 2008-09 season, up from this season’s estimated
average of $3.83. Also forecast is a rise in bull beef slaughter
prices, which could average $3.36 a kg over the new season,
up from an estimated $3.16 a kg this season.
email [email protected]. Visit the web-site www.mia.co.nz.
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August 2008
43
UNDERGRADUATE PAPER
Bioplastics – the
sustainable packaging
Bronwyn Smith. B Eng (Food) student, Massey University
This article was awarded second prize in the NZIFST Undergraduate Writing Competition 2008.
The annual competition is open to undergraduate food science and food technology students
who are invited to write on any technical subject or latest development in the food science and
technology field that may be important to the consumer.
From packaging and playgrounds to appliances, plastic has
become a cornerstone of modern society. It is estimated that 41%
of all plastic produced is used in packaging, 47% of that in packaging food (Salgado and others 2008) with polyethylene and
polypropylene the most common (Marsh and Bugusu 2007).
However, virtually all plastics are petroleum based
(Anon 2007) and there is a range of pressures
to reduce their use.
Traditional plastics essentially don’t
biodegrade (Anon 2007) and costs
are rising rapidly with the price of
crude oil exceeding US$136 a barrel (CNN 2008). Reducing waste
has also been identified as a major
factor in New Zealand’s sustainable
development (MED 2008). So what
can be done? One possibility lies in
bioplastics.
First bioplastics
exhibited in 1862
Bioplastics are plastics made from renewable resources, generally plant material
(Salgado and others 2008). Under aerobic
conditions these plastics break down rapidly into water, carbon dioxide and compost,
or under anaerobic conditions, into methane
and compost (Koide and Shi 2007). Bioplastics
are not a new concept; a plastic made from
cellulose fibre was exhibited in 1862 (Marsh
and others 2007). However, social and political
pressures are driving renewed research, primarily
into two areas; solid, starch-based foams designed
to replace plastics like polystyrene, and bioplastic
films (Glenn and others 2007).
Starch is an ideal base for bioplastics; it breaks
down rapidly, is relatively cheap and has a wide
44
Food New Zealand
range of renewable sources (Marsh and others 2007).
To produce these plastics, the starch is mixed with
water, a gel formed and then the gel is dried (Salgado
and others 2008). However, these plastics have two
major limitations; they exhibit very little resistance to
water, necessitating a moisture resistant coating, and
they are relatively brittle (Glenn and others 2007).
These limitations can be negated using additives
such as plasticisers, fibres such as flax fibre or cellulose, proteins such as sunflower protein or by
using modified starches. However, the inclusion
of these additives makes these bioplastics more
expensive than their petroleum based equivalents.
The choice of starch, the exact formula
and the final moisture content also affect
the product (Glenn and others 2007). For
example, plastics made using starch from
tubers such as potatoes are more flexible
than those made from grains such as
corn. Alternatively, increasing the starch
content of the bioplastic will reduce
its flexibility but increase its strength
(Salgado and others 2008).
Bioplastic films
Films are another form of bioplastic.
The leading bioplastic film in food production is polyactide (PLA), most commonly seen
in New Zealand as water bottles (Anon 2007). Polybutylene succinate/terephtalate (PBST) and polybutylene adipate/terephthalate (PBAT) are also used (Glenn
and others 2007). Again PLA is not a new concept; DuPont patented a method for its production in 1954, but only in the 1980s was a
Plantic Technologies’
viable production method developed.
dissolving tray made
Production begins with a biomass
from cornstarch based
that is high in starch or sugars, for exampolymers
Bioplastic laminates
Laminated foam packaging is an area with major potential, as
it can capitalise on the advantages of both techniques. A cheap
foam core is covered with a film laminate which provides increased strength, flexibility and resistance to moisture. A process has even been developed which allows the laminate to be
added at the same time the foam is formed, removing the need
for an additional processing step. The problem of the heat sensitive films shrinking, softening or sticking to the mould can be
avoided by using an outer laminate of cellulose fibres (Glenn and
others 2007).
ing the use of bioplastics, with such demand already putting pressure on global supply (Anon 2007). Remember though, reducing
the amount of packaging used remains the most environmentally
friendly option.
References
Anon. 2007. Bioplastics to the rescue.Food Engineering and
Ingredients. 32:12-5.
CNN. 2008. Trading Centre: Commodities. Available from:
http://money.cnn.com/data/commodities/. Accessed July 09
2008.
Glenn G, Klamczynski A, Ludvik C, Bor-Sen C, Imam S, Shey J,
Orts WM, Wood D. 2007. In situ lamination of starch-based baked
foam packaging with degradable films. Packaging Technology
and Science. 20:77-85.
Hanseen AA, Morkore T, Rudi K, Olsen E, Eie T. 2007. Quality changes during refrigerated storage of MA-Packaged pre-rigor
fillets of farmed Atlantic cod Gadus morhua L. using traditional
MAP, CO2 emitter, an vacuum. Journal of Food Science. 72:42330.
Koide S, Shi J. 2007. Microbial and quality evaluation of green
peppers stored in biodegradable film packaging. Food Control.
18:1121-25.
Marsh K, Bugusu B. 2007. Food Packaging - roles, materials
and environmental issues. Journal of Food Science. 72:39-55.
[MED] New Zealand Ministry of Economic Development.
2007. New Zealand Energy Strategy to 2050 - Powering our Future. Available from http://www.med.govt.nz/templates/MultipageDocument____32072.aspx. Accessed March 10 2008.
Salgado PR, Schmidt VC, Molina-Ortiz SE, Mauri AN, Laurindo
JB. 2008. Biodegradable foams based on cassava starch, sunflower
proteins and cellulose fibres obtained by a baking process. Journal of Food Engineering. 85:435-43.
UNDERGRADUATE PAPER
ple corn, sugarcane, sugar beet, potatoes or whey. This biomass
is converted into dextrose which is fermented by bacteria to form
lactic acid, which in turn is converted into PLA. At present the
biggest producer of PLA is Natureworks in the USA which uses
corn, but PLA is also produced in Japan, China and Europe. PLA
is hugely versatile; it can be rigid or flexible, moulded in a wide
range of ways and is heat sealed at a relatively low temperature.
Its primary drawback is a lack of heat resistance which means
that it generally can’t be used in processes where a hot product is placed into the container. However, Dutch firm Hyacil has
recently announced the release of a product that is resistant to
200°C.
On the plus side, these films do not suffer from the susceptibility to moisture that starch based foams do (Anon 2007). Tests
with green peppers have also shown that PLA is a viable alternative to low density polyethylene (LDPE) in modified atmosphere
packaging (Koide and Shi 2007), that is, packaging where the air
inside the packet is replaced with gases such as carbon dioxide to
help preserve the product (Hanseen and others 2007).
Films can also be produced from chitosan, derived from the
exoskeleton of crustaceans or insects (Marsh and others 2007).
The future for bioplastics
With further development it is possible that bioplastics could
have significant environmental advantages over traditional plastics. In ideal conditions starch and PLA biodegrade within 90 days
(Anon 2007) or the material may be recycled. The ability to manipulate this biodegradation rate means bioplastics are also valuable for use in products that are required to biodegrade during
use, for example in the horticultural industry. PLA could also be
converted back into lactic acid or incinerated without producing
toxic by-products (Anon 2007). However, for bioplastics to biodegrade fully requires oxygen, moisture (and for PLA a minimum
temperature of 60°C), all of which may be unavailable in landfills
(Anon 2007). Without these conditions, bioplastics could remain
in landfills just as long as their petroleum based counterparts
(Anon 2007). Debate also surrounds the reduction in food supply caused by the diversion of crops into bioplastic manufacture
(Marsh and others 2007). Potential contamination of traditional
plastic recycling streams also needs to be considered. As little
as 1% contamination with bioplastics could render recycling infeasible (Anon 2007). Blended or modified plastics also pose a
problem (Marsh and others 2007). Clearly significant infrastructure would be needed to support bioplastic recycling, reuse or
decomposition (Anon 2007).
Conclusion
Bioplastics is an industry in its infancy but certainly one that
holds much potential. Major companies including Sainsbury’s,
Marks and Spencer, Wal-Mart and Nestle are using, or investigatAugust 2008
45
TRAVELLER’S TALE
Armchair
world
travel
Sweden
Norway
Ireland
England
Germany
Denmark
Serbia
Switzerland Slovenia
Montenegro
Italy
Spain
Turkey
Portugal
Dick Earle, Chris Newey and Mary Earle
Iran
Egypt
When Dick Earle’s invaluable Unit Operations
textbook was published in a web edition on the
NZIFST website, little did he and Mary Earle
imagine the travelling they would do – sitting at
their desks.
Nepal
Pakistan
Oman
Ghana
Ethiopia
Nigeria
Rwanda
India
Thailand
Malaysia
Singapore
Indonesia
Malawi
Weste
West Africa
The book, Unit Operations in Food Processing, was launched
by NZIFST on www.nzifst.org.nz/unit operations/ on the 9th February 2004. One month after the launch the NZIFST site traffic
jumped from 13,000 page views/6,000 user sessions to 44,000
page views/13,000 user sessions per month. An estimate of the
hits on the Unit Operations Web pages is well over 1 million over
the 50 odd months of its existence. It has continued to have many
hits each month. (See box for further amazing statistics.)
We never dreamed it would be so
far-reaching
Food scientists and technologists, food engineers, chemical
engineers, materials scientists, industrial chemists and agricultural engineers have contacted the NZIFST web site to say how
much they appreciated the free book. There were many e-mails
welcoming the book such as:
Canada: “Congratulations on the launch of this tremendous resource for the food processing community. I had a look
through it last night and I can see it will be excellent for use.”
Brazil: “I’m teaching Unit Operations at a Chemical Engineering Faculty in Brazil and I found this web site very interesting. I really like the way the contents are presented.”
India: “I take this opportunity to thank all those involved in
publishing the web edition of ‘Unit Operations in Food Processing’, which is a great contribution in the field of food technology. I believe that this edition has helped lots of food technologists
across the world. I am very proud to say that this has become
one of my best and most frequently visited sites.”
Reaching new generations
Because access to the solutions of the unsolved problems in
the book needed a password, we have received e-mail requests
from many countries. Password access is allowed only to teach-
46
Food New Zealand
Vietnam
South Africa
Each ‘pushpin’ represents a country where
Unit Operations in Food Processing has
contributed to teaching the techniques of
quantitative food technology
ers – who have been our correspondents. So each response
represents potential help to continuing groups of students,
through their courses as the years pass and later to the
food industries in their countries. Very revealing has been the
sheer number, spread, and diversity of institutions which have
appropriate courses.
The world-wide extent of this interest has shown us that
quantitative food technology is alive and well in all of them,
and that NZIFST is seen as a valued source.
After the answers to the problems were added on 11th November 2005, there were over 60 requests from tertiary teachers
for access to the answers and these continue – there have been
six in 2008 from January to March.
A wide variety of people have tapped into the web site – not
only lecturers and students but also food technologists and engineers working in multinational companies and small companies
and, even more rewarding, people working for NGOs often far
from a main centre.
“At the present time, I am trying to help out people in Rwanda and the Congo(DR), .....and a gentleman, who addressed me
with his 2000 l per day milk pasteurisation problem, would not
believe how simple (it was to solve).”
“I’m an ex Australian Dairy Corporation technical manager who is now a general manager, processing, in Pakistan. I just
wanted to thank you for all the hard work you guys have done
in making this information presentable to other folks such as
us poor dairy factory people. These resources are a very useful
reference and training book.”
Illinois
Idaho
Massachusetts
South Korea
California
Tennessee
South Carolina
Mexico
Texas
Guatemala
Philippines
Columbia
a
Brazil
ern Australia
Chile
Argentina
Other formats requested
There have been requests for permission to include the
book, or parts of it, in data bases and CDs and also to use it for
workshops and short courses in USA, Britain and South Africa
for chemical engineers, refrigeration engineers and executives.
The format on the site was carefully chosen to make linking and
copying easy.
Permission has also been given to print copies of the book for
student use in courses both in USA and India. Included on the
site is permission to use the material in any way save to sell commercially, therefore it would be surprising if much wider use has
not already occurred.
TRAVELLER’S TALE
Canada
Counting up
At the present time,
Unit Operations:
• represents 47%
of the total pages
viewed on www.
nzifst.org.nz
• has 31,000 page
views per month
• has approximately
10,000 user sessions
per month
It
also
features
strongly in the external
search engine statistics
(i.e. searches that bring
visitors to www.nzifst.org.
nz), about half using the
term unit operations and
the others using specific
terms such as drying rate
and thermal death point.
Many people search a
particular area such as
heat transfer in canning
or drying, others want to
use the complete book
for teaching and study
purposes.
But more important,
there are 600 in-site key
word searches per month
(i.e. searches made using
Unit Operations’ own
search function)
Rewards
So this has been a very rewarding project, helping so many
people, so widely spread. The sheer extent was unexpected but is
most gratifying. It is also heartening to have contact with so many
people working in fields in which we have worked through the
years, and to oversee a mini united nations – united in their common interest in food processing. It is also clearly a much-appreciated contribution from the NZIFST to the whole world of food
science and technology. New Zealand, and especially NZIFST, is
recognised throughout the wide world as having food processing
expertise capable of presenting useful quantitative calculations in
a simple and clear way.
FREE DAILY e-news FOR THE FOOD INDUSTRY
NZ Food Daily is a daily e-newsletter, backed up by an interactive website, covering news from all facets of the New Zealand food
industry, from the farm gate to the consumer’s table.
SUBSCRIBE NOW, IT’S FREE
www.nzfooddaily.co.nz
August 2008
47
Undergraduate paper
Nanotechnology:
New Zealand’s vision
for the future
Hayley Moston, B Tech, Food Technology student, Massey University, Palmerston North
This article was awarded third prize in the
NZIFST Undergraduate Writing Competition
2008. The annual competition is open to
undergraduate food science and food
technology students who are invited to write on
any technical subject or latest development in
the food science and technology field that may
be important to the consumer.
Food with functionality
The market for functional foods is a rapidly expanding area of
the food industry. Specifically, targeted foods currently make up
12% of the US$60 billion dollar functional food segment (Heller
2008). The popularity of foods that address specific health conditions and needs is expected to grow quickly (Heller 2008).
The emerging science of nanotechnology offers great potential for specified functional foods. Techniques such as nano-encapsulation have the ability to provide functional ingredients in
a form that is more readily accepted by specific sites in the body,
offering an enhanced ability to satisfy demand for healthy foods
and specific customised products. The world nano-food market
is expected to increase from US$2.6 billion dollars in 2007 to
US$20.4 billion dollars in 2010 (Farhang 2007).
Advancements in nanotechnology are also being made here
in New Zealand. On the 12th March 2008, Prime Minister Helen
Clark announced that $700 million would be put into New Zealand’s pastoral and food industries over the next ten to fifteen
years (MacKenzie-Minifie 2008). This will assist New Zealand food
scientists to explore areas such as nanotechnology that will aid in
ensuring global competitiveness in the food industry.
Nanotechnology
Nanotechnology involves the study of particles of lengths between 1 and 100nm (Nachay 2007). The small size of these structures gives them unique and novel properties. They are small
enough not to scatter light in the visible spectrum thus appearing clear; they do not separate quickly from solution, and they
have excellent absorption qualities which helps deliver ingredi-
48
Food New Zealand
ents into cell membranes, making them more bioavailable (Chen
and others 2006).
Thus the encapsulation of bioactive materials such as vitamins, antioxidants and enzymes within nano-sized capsules
(Mozafari and others 2006) for inclusion in a range of foods and
supplements is an exciting possibility. These biomaterials often
Bioavailability and stability
The nano-encapsulation of antioxidants was studied by Mozafari and others (2006). Antioxidants on their own are unable
to cross cell membranes and be retained, which limits their effectiveness in the body. Incorporating antioxidants within a lipid-based nano-capsule enhances
their absorption and allows the
antioxidants to be released at areas
of oxidation in the body (Mozafari
and others 2006). The problem of
degradation from heat processing,
extreme pH or salt can be solved
by using anarchaeosome-based lipid nano-capsules, allowing stability in a wide variety of food systems
(Mozafari and others 2006). Casein
micelles can also be used for nanoencapsulation of bioactive materials and are effective at not affecting
the sensory properties (Semo and
others 2007).
Downsides
As with any new technology,
there are issues that need to be researched further and overcome before full-scale commercial use can
begin. One problem to be aware
of with nano-encapsulation is the
possibility of toxicity. If nano-sized
particles are small enough to be absorbed at specific sites, there is the
possibility that they are also small
enough to pass through organ
membranes and accumulate to toxic levels in the body (Nachay 2007).
Membranes that separate one cell
or organelle from another are five
times bigger than nano-sized biomolecules (Weiss and others 2006).
This is why the body more easily
absorbs nano-particles, but it could
also be a downfall. This area needs
further research if nano-materials
are to be widely used in foods.
Consumer acceptance is also crucial if the potential of food
nano-science can be realised. The advent of nanotechnology has
a lot of parallels with past attempts at developing new technologies relating to the food industry, such as irradiation and genetic
modification. These technologies have never been fully commer-
cially exploited because of consumer perceptions that they are a
health hazard. It is important that the mistakes made in the cases
of irradiation and genetic modification are not repeated with nanotechnology if it is ever to be utilised to its fullest.
A consumer survey conducted in New Zealand by The
MacDiarmid Institute on the topic of nanotechnology found
that the public generally view it favourably. However, there is an
aversion to the technology if consumers feel they will be directly
exposed to nano-particles (Callaghan and Blaikie 2008). Consumers need to be reassured that the technology is safe but this
cannot happen until possibilities of toxicity are thoroughly understood.
Future directions
At present, there are differing opinions on what constitutes a
nano-particle and on how to regulate their use in the food industry. Regulatory bodies are unsure whether to class nano-particles
as a new ingredient or a new technology (Tarver 2006). There is a
general consensus that nano-particle ingredients should undergo
a full safety assessment before use in consumer products (Weiss
and others 2006).
Currently, the primary nanotechnology research facility in
New Zealand is the MacDiarmid Institute for Advanced Materials and Nanotechnology, however food science is not well represented.
Research into the technology, particularly in the food area,
needs to be initiated immediately to ensure that the New Zealand
food industry is in a position to take advantage of the value added
products that will ensue. Nanotechnology is an emerging science
with much potential to offer human health and change peoples’
quality of life and way of living. It could revolutionise how we eat
food and how we are treated for allergies and disease. It is important that this technology be nurtured and explored within New
Zealand to ensure that we can be at the forefront of this new and
exciting phase of food science.
Undergraduate paper
degrade under processing, or within the body, before they have
a chance to perform, so nano-encapsulation is a vital form of
protection for them. Currently, existing technologies achieve micro-size encapsulation, however nano-sized particles are thought
to be preferable for many reasons. The opportunity for targeted
release of nano-encapsulated bioactive materials is an important
advancement for functional foods. Modifying the surface of nanocapsules with biological and chemical ligand grafts allows the
nano-capsules to target specific cells in the body (Chen and others 2006). These specific treatments increase the effectiveness
of the bioactive compound, thus improving cost effectiveness.
It also allows a more customised product to be produced, which
would assist in satisfying market demand.
References
Callaghan, PT and Blaikie RJ. 2008. Chapter X. The MacDiarmid Institute and Nanotechnology Research New Zealand.
Accessed 12th March 2008 from www.macdiarmid.ac.nz
Chen H, Weiss J, Shahidi F. 2006. Nanotechnology in nutraceuticals and functional foods. Food Technology 60(3):30-36.
Farhang B. 2007. Nanotechnology and lipids. Lipid Technology 19(6):132-135.
Heller L. 2008. Report pinpoints functional food niche with
most potential. Accessed 16th January 2008 from www.nutraingredients-usa.com
MacKenzie-Minifie M. 2008. Food lobby welcomes $700m for
innovation. New Zealand Herald. 12th March. Agriculture Section.
Mozafari MR, Flanagan J, Matia-Merino L, Awati A, Omri
A, Suntres ZE, Singh H. 2006. Recent trends in the lipid-based
nano-encapsulation of antioxidants and their role in foods.
Journal of the Science of Food and Agriculture 86(13)20382045.
Nachay K. 2007. Analysing nanotechnology. Food Technology
61(1):34-36.
Semo E, Kesselman E, Danino D, Livney YD. 2007. Casein
micelle as a natural nano-capsular vehicle for nutraceuticals. Food
Hydrocolloids 21(5-6):936-942.
Tarver T. 2006. Food nanotechnology. Food Technology
60(11):22-26.
Weiss J, Takhistov P, McClements J. 2006. Functional materials
in food nanotechnology. Journal of Food Science 71(9):R107R116.
August 2008
49
EVENTS
Australasian Courses and Conferences
September 14-15, 2008
Meat Industry Association (MIA) Conference
Glenroy Auditorium, Dunedin Centre, Dunedin
www.mia.co.nz
September 17- 18, 2008
Safe Food is Your Business’ - NZFSA annual conference
Distinction Hotel, Rotorua
www.nzfsa.govt.nz/events/conference-2008/index.htm
4th Innovative Foods Centre Conference - Food Innovation:
Emerging Science, Technologies and Applications (FIESTA 2008)
Brisbane, Australia
innovativefoods2008.com
Fine Food/Hotel Australia
Melbourne, Australia
[email protected]
Safe Food is Your Business NZFSA annual conference
17 - 18 September 2008, Distinction Hotel, Rotorua
Topics include:
• Stepping up to export
• Voluntary implementation of Food Control Plans
• Territorial Authorities’ role in food safety
• Emerging issues in food safety
• Marae food safety
Confirmed speakers:
Dr Andrew Wadge, Chief Scientist - United Kingdom Food
Standards Agency
Professor Ian Shaw - ‘A lifetime’s exposure to food’, Pro-ViceChancellor, College of Science, University of Canterbury
There will also be speakers from the United States FDA and the
European Food Safety Authority.
October, 2-4, 2008
NZJBA Conference & Beverage Awards 2008
Taupo, New Zealand
www.nzjba.org.nz/index.asp
October 20, 2008
Massey University Food Awards
Awards Dinner
http://foodawards.massey.ac.nz/
October 21-23, 2008
FoodTech PackTech
ASB Showgrounds, Auckland
www.foodtechpacktech.co.nz
5-7 November 2008
2008 FGC Annual Conference
Millennium Hotel, Queenstown
www.fgc.org.nz/conference.asp (members only)
November 12-13, 2008
Functional Foods and Edible Oils - The Future
Auckland, New Zealand
www.foodworks.co.nz/ffoods
NZMS Microbiology Conference 2008 - “Germs and
Genomes in the Garden City”
Central Lecture Block, University of Canterbury, Christchurch
www.nzmsconference08.org.nz/
December 5-7, 2008
Joint New Zealand and Australian Nutrition Societies
Conference & Annual Scientific Meeting, “Is the Quest
for the Idyllic Lifestyle Killing Us?”
Massey University, Albany Campus, Auckland
nutritionsoc-conference.massey.ac.nz
December 9-10, 2008
The Nutrition Society of NZ Inc
Annual Scientific Meeting 2008 - To Eat or Not To Eat
Cotswold Hotel, Christchurch
www.nutritionsociety.ac.nz
January 30-31, 2009
Central Otago Pinot Noir Celebration 2009
Queenstown, New Zealand
www.pinotcelebration.co.nz
February 9 - 20, 2009
FoodCompAustralia 2009 - Training course in Food
Composition data
Sydney, Australia
http://www.sseau.unsw.edu.au/docs/foodcomp/index.htm
June 23-25, 2009
NZIFST Conference 2009, ‘Food Elements: Putting the
Pieces Together’
Christchurch, NZ
www.nzifst.org.nz
50
Food New Zealand
Functional Foods 2008:
Functional Foods and Edible oils
- the Future
12 – 13 November 2008 // Auckland // New Zealand
Register now for ‘Functional Foods and Edible Oils
- The Future’ at www.foodworks.co.nz/ffood
The symposium will focus on lipids, antioxidants, specialist
functional ingredients; their scientific basis, nutritional significance
and economic success.
It is aimed at researchers, food technologists, nutritionists,
dieticians and legislators seeking to understand how functional
foods can be made, marketed and used. The programme has
been designed to give delegates the opportunity to network both
during the day and at the conference dinner. Student and Poster
presentations are welcome.
The symposium is an initiative of the Oils & Fats Specialist Group
of the NZIC, the Australasian section of the American Oil Chemists
Society and the University of Auckland. Australia’s Omega-3
Centre is running their 2008 Lipids Seminar in association with
Day One.
To eat or not to eat?
Nutrition Society Conference, 2008
Nutrition Society Conference 2008, December, 9-10,
Christchurch
This year’s Annual Scientific Meeting of the New Zealand
Nutrition Society is aiming to have a broad look at the area of
nutrition; including both the biological and psychological aspects
of why and what we eat. Invited speakers will present the latest
information on a range of important nutritional areas including:
• Body weight regulation
• Obesity
• Eating disorders
• Food marketing and consumer issues
• Lifestyle nutrition
• Novel and functional foods
• Food allergies/intolerances
• Animal nutrition
Abstracts due: Monday September 1st 2003
www.nutritionsociety.ac.nz
EVENTS
International Conference Diary
List compiled by Dr David Everett, University of Otago
November 3-7, 2008
Codex Committee on
Nutrition and Foods for
Special Dietary Uses
South Africa
November 4-6, 2008
Health Ingredients Europe
Paris, France
www.hi-events.com/content/
default.aspx
November 4-9, 2008
First EFFoST Congress on
Food Systems
Ljubljana, Slovenia
www.effost.org/congress2008.
htm
November 6-8, 2008
International Congress
on Bioprocesses in Food
Industries (ICBF 2008)
Hyderabad, Andhra Pradesh,
India
www.icbf2008.com
November 9-14, 2008
IDF World Dairy Summit
Mexico City, Mexico
www.fil-idf.org
Better Living Through Food
Science, Food Safety and
Food Standards
Hangzhou, China
www.foodsummit.cn
Oils & Fats, International
Trade Fair for the Production
and Precessing of Oils and
Fats made from Renewable
Resources
Munich, Germany
www.oils-and-fats.com
November 28 - December
1, 2008
Agro Technology Fair
Chandigarh, India
www.ciinr.org/agrotech/index.
htm
November 30 - December
6, 2008
International Congress
on Sustainable Agri-Food
Systems in the Tropics
St. Augustine, Trinidad and
Tobago
sta.uwi.edu/conferences/
tacongress/
December, 1-6, 2008
Codex Committee on Food
Hygiene
USA
www.codexalimentarius.net/
web/index_en.jsp
December 4-6, 2008
Food & Hotel China
Shanghai, China
[email protected]
2009
February 1-4, 2009
ProSweets Cologne 2009
Cologne, Germany
www.prosweets-cologne.com
February 23-26, 2009
2nd International Hospitality
Fair
Bengaluru (Bangalore), India
www.internationalhospitalityfair.
in
February 24-25, 2009
IDF/DIAA Conference on
Functional Dairy Foods
Melbourne, Australia
www.fil-idf.org
4th International Symposium
on Food Packaging
Prague, Czech Republic
http://europe.ilsi.org/events/
upcoming/4thfoodpckg.htm
March 10-13, 2009
Tharp & Young “On Ice
Cream”, Asia Pacific Edition
Singapore
www.onicecream.com
Codex Committee on
Food Import and Export
Inspection and Certification
Systems
Australia
The Potato - From the
Renaissance to the 21st
century: History, Society,
Economics, Culture
Tours, France
[email protected]
Anuga FoodTec 2009
Cologne, Germany
www.anugafoodtec.com
April 20-24, 2009
April 20-24, 2009
IDF Dairy Science and
Technology Week
Rennes, France
www.fil-idf.org
May 11-12, 2009
July 26-30, 2009
May 16-20, 2009
Grains are Functional
Berlin, Germany
www.icc.or.at/igv17_first_
announcement.pdf
Additives
Beijing, China
web/index_en.jsp
May 18-22, 2009
IDF/ISO Analytical Week
Kislovodsk, Russia
www.fil-idf.org
May 23-27, 2009
Codex Committee on
Contaminants in Foods
The Hague, The Netherlands
web/index_en.jsp
May (tentative), 2009
Labelling
Ottawa, Canada
web/index_en.jsp
June, 2009
IDF Regional Symposium on
Dairy-based Infant Formulas
and Fermented Milks
Huhhot, China
www.fil-idf.org
June 6-10, 2009
Institute of Food
Technologists
Anaheim, California, USA
www.ift.org
June 9-11, 2009
Food and Function 2009,
International Scientific
Conference on Nutraceuticals
and Functional Foods
Zilina, Slovakia
www.foodandfunction.com
June 15-18, 2009
International Symposium on
Food Rheology and Structure
Zurich, Switzerland
www.isfrs.ethz.ch
July 1-3, 2009
4th International Dietary
Fibre Conference
Vienna, Austria
www.icc.or.at/events/df09/
July 12-16, 2009
American Dairy Science
Association
Montreal, Québec, Canada
www.adsa.org
8th Pangborn Sensory
Science Symposium
Florence, Italy
www.pangborn2009.com
Drinktec
Munich, Germany
www.drinktec.com/link/
en/15610366
IDF World Dairy Summit
Berlin, Germany
www.fil-idf.org
2009 World Congress on Oils
and Fats & 28th ISF Congress
Sydney, Australia
www.isfsydney2009.com
September 30 - October 2,
2009
6th NIZO Dairy Conference:
Dairy ingredients:
Innovations in Functionality
Papendal, The Netherlands
www.nizodairyconf.elsevier.
com/index.asp
October 21-23, 2009
Flour- Bread ‘09
5th International/7th
National Congress of Cereal
Technologists
Opatija, Croatia
November 2-6, 2009
Codex Committee on
Nutrition and Foods for
Special Dietary Uses
Germany
web/index_en.jsp
November 9-13, 2009
Codex Committee on
Food Import and Export
Inspection and Certification
Systems
Australia
web/index_en.jsp
Hygiene
Washington DC, USA
web/index_en.jsp
Food ingredients Europe
2009
Frankfurt, Germany
europe2009.fi-events.com/
content/default.aspx
If you would like us to include your course or conference in this listing contact Dr David Everett, [email protected]
August 2008
51
52
Food New Zealand

featured in this issue - NZIFST - The New Zealand Institute of Food

Transcription

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