Incidents involving food allergens are an increasing international phenomenon and the leading cause of food recalls in Australia and New Zealand. In 2018, undeclared allergens made up 46% of Austra...
For participants, judges and organisers, hearing about those who have gone on to study food science, food technology or engineering at university reinforces the value of the programme.
This article was awarded second prize in the NZIFST Undergraduate Writing Competition 2018. 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.
The end of every year brings a flurry of trend reports and predictions we can look to for guidance and inspiration in new food developments, angles for new communications, consumer groups and potential new markets. They are valuable resources, worth a little time to digest their insights and take to strategic planning and brainstorming in the New Year.
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The food and beverage sector is the cornerstone of New Zealand\u0027s economy, both in terms of contribution to GDP, merchandise exports and employment. You can also add in the statistics relating to its contribution to employment and GDP. Its role is central to our continued economic prosperity, and government has a key role to play in supporting its ongoing growth and development. This is the driver behind The Future of Food work programme, launched by the Ministry for Primary Industries (MPI) in July 2016.
FSANZ has an important role as an independent source of the evidence that must underpin regulatory and non-regulatory interventions. We believe we have an important and increasing responsibility as a trusted and coherent interpreter of information about the composition and safety of food. Increasing our collective nutritional literacy can only be good for us.
Sensory and marketing groups co-exist in many medium to large food companies. The roles of sensory departments vary from an integrated group fully embedded in new product development to those who are mainly involved in quality assurance. The idea that sensory groups should just support, rather than lead new product development by providing their services to marketing and product developers is becoming a highly challenged view. During the meeting delegates including academics, market research agencies as well as company sensory scientists discussed ways to facilitate the marriage between marketing and sensory - a relationship in which both partners are equal will result in great offspring, or products in this case
As a country, New Zealand has always prided itself on being a supplier of reliable, safe and high-quality foods, both here and overseas. We do this by producing great products and maintaining a strong food safety system, recognised as one of the best in the world.
Vanuatu is composed of 82 islands, about three and a half hours flight from Auckland. The main island Efate, population 250,000, with its capital Port Vila, consists of lush green countryside in which many varieties of foods can be produced.
The announcement of the World Health Organisation (WHO)'s International Agency for Research on Cancer (IARC) classification of red and processed meat in October created shock waves through media outlets around the world, writes Fiona Greig, Beef + Lamb NZ Inc's nutrition manager.
In January 2013, Food Standards Australia New Zealand (FSANZ) introduced a new Standard (1.2.7) for nutrition, health and related claims on food labels and advertisements. This aimed to reduce misleading health claims on food products, increase consumer confidence in health claims, provide new opportunities for industry to communicate proven benefits of foods, and provide clarity to government bodies enforcing the standard. The Standard was introduced with a three-year transition period which ends on 18 January 2016, when the Standard comes into full effect.
This article was awarded third prize in the NZIFST Undergraduate Writing Competition 2015. 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.
This article was awarded second equal place in the NZIFST Undergraduate Writing Competition 2014. 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.
While the mere thought of having to do a food recall can have some food production businesses running scared, the fact is, the need for a recall can occur even with the best managed food businesses. The key to coming through a recall unscathed is regularly conducting mock recalls and reviewing manufacturing processes. In terms of food safety, a little preparation goes a long way.
Flax (Linum usitassimum) has a long history of use as a food, medicine, and textile fibre. The Latin name means very useful. Hippocrates used flax to treat abdominal pain. Originally cultivated i...
In September 2014, we heard of over 100 people across New Zealand with confirmed cases of Yersinia pseudotuberculosis illness (The Press, 2014). Symptoms from this illness include abdominal pain, fever, diarrhoea and joint pain that can last for several months.
I was fortunate to be selected by NZIFST to represent New Zealand at LEAD 360, a global leadership development experience designed by Institute of Food Technologists (IFT) for emerging food science professionals. The programme was designed to convene a group of international, dynamic, high potential and talented new professionals who are passionate about global food science and technology and excited by the opportunity to learn valuable leadership and stewardship skills needed to advance the profession in the 21th century. The LEAD 360 multiday experience took place in June 21-23, 2014 in New Orleans, USA in conjunction with the IFT Annual Meeting and Food Expo.
Three ex-Challenge students have recently completed their Massey degrees. Recently three more students who did the NZIFST/CREST Student Product Development Challenge whilst at school, finished their Massey University degrees.
