In this Issue:
Cover Story: Breaking Bread – Kiwi Statistics
Quinoa – A taste of Peru
Last word- On the verge of change
Dude Food – Selling to blokes
Stocktake – What’s new and exciting
Subscribe and get even more food technology news
Subscription options are available for both Print and Digital magazine editions.
When you look at what we eat in New Zealand today, it’s hard to fathom how limited our selection used to be. In this month’s cover story, Lincoln University researchers Sharon Forbes and Sue Trafford compare their recent study of what breads Kiwis are buying – and why – with information collected in 1978…and the results are fascinating. Forty years ago, 89% of consumers bought white bread and three-quarters tended to always buy the same brand. Today, just 23% buy white varieties, and it’s usually to placate the kids or grandkids who don’t like ‘bits’ in their bread. Forbes and Trafford say their research suggests customers are unsure about the healthiness of bread as a food and are eating it less, and it might be time the industry sent stronger messages to consumers. In other news, take a look at what could surprise organic fruit growers in this country (page 8); see why Coromandel local government wants food manufacturers to contact them urgently (page 23); and check out a new way to prevent ‘off’ flavour in wine. Have a great October/November.
Editor NZ FOODTechnology