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AWARDS HEAD TO THE BAY

Hawke’s Bay,  New Zealand’s second largest wine region, will play host to the 31st Air New Zealand Wine Awards this November The annual awards dinner will be held on November 25 at the Pettigrew Green Arena in Taradale, and will be attended by New Zealand’s top winemakers and industry figures to celebrate the country’s best wines. Continue →
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AWARDS HEAD TO THE BAY

Hawke’s Bay,  New Zealand’s second largest wine region, will play host to the 31st Air New Zealand Wine Awards this November The annual awards dinner will be held on November 25 at the Pettigrew Green Arena in Taradale, and will be attended by New Zealand’s top winemakers and industry figures to celebrate the country’s best wines. Continue →


June 2017

In this Issue:  

Cover Story:  Six years on, two Canterbury companies affected by the earthquakes talk about what they’ve learnt

Book reviews

 

Foodpro Special

CHOCOLATE – India Embraces the sweet treat

MAORI AND MALAYSIA – A Rare Opportunity

Annual Directory

 

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 WHAT HAVE WE LEARNED FROM CANTERBURY?
 

It’s hard to believe that six years have passed since the lethal Canterbury earthquakes, although Mother Nature has certainly not given New Zealand much of a break since. And it’s only now that some companies affected by the shakes are beginning to take deep breaths and look back on an unprecedented time in our history. Their strength, resilience and bravery, what they have learned from the experience and how the rest of the country can benefit from their stories is the impetus behind this month’s cover story.

We’ve also taken a look at Maori food and beverage in Malaysia – and how you can be part of it – plus the surprising news that India is where it’s at if you are into chocolate, and China’s the place for New Zealand wine producers.  Have a fantastic June.

Kathryn Calvert

Editor NZ FOODTechnology

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  • McCashin's owners Emma and Dean McCashin

    ANCIENT WATER AN ICE AGE GIFT

    McCashin’s owners Emma and Dean McCashin
    An ancient ingredient credited with providing a marked point of differentiation for products manufactured at McCashin’s Brewery is the latest extension to the family range of drinks. Continue →






Testing
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NEW FRONTIER IN FOOD PRODUCTION PROMISING

A team of world class science and engineering minds are deciding whether open ocean shellfish farming in Nelson is a viable option, with any successful project promising to significantly increase New Zealand’s shellfish production and exports by up to $300 million a year. Continue →
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