2019 Annual Directory

In this Issue: 

Whats instore for 2019

Centre of Taste: A new facility for 2019

Who’s who: New high achievers

Best of the best: Companies to watch

My Say: Professor Steve Flint

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ARE WE ‘TOO BUSY’ FOR FOOD SAFETY?

Whilst many topics dominated the food and beverage industry in 2018, perhaps none more so than something that actually happened in Australia but spilled slightly over the Tasman to New Zealand. The Australian strawberry contamination crisis has been a bleak but educating firsthand look into what can go completely wrong from the seemingly unexplainable actions of a solitary peeved employee, who starts a landslide of copycat contamination and brings a whole industry over the ditch not only to its knees but to the depths of despair read more…….

Kathryn Calvert

Editor NZ FOODTechnology 

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How to avoid using chemical lubricants in spray dry nozzles for infant formula and pharmaceutical powders

Assessing HAZOP and Hygiene Design Requirements in Reducing Chemicals and Increasing Assembly Safety With spray driers now being specifically built to manufacturer higher yield products such as nutritional and specialty powders, many process and quality professionals are looking at “how can we assemble, operate and increase cleanability of nozzles, meet our stringent audit, HACCP and HAZOP risk identifiers, but still operate a complex atomising nozzle, that has threads, high-pressure o-rings etc. Continue →