Raw fruit and vegetables may be better for your mental health than cooked, canned and processed fruit and vegetables.
University of Otago researchers have discovered raw fruit and vegetables provide better mental health outcomes, but the trick is in the way they are prepared and consumed.
Psychology senior lecturer and lead author Dr Tamlin Conner says public health campaigns usually focus on aspects of quantity for the consumption of fruit and vegetables – such as the 5+ a day campaigns – but for mental health, raw is best. “Our research has highlighted that the consumption of fruit and vegetables in their ‘unmodified’ state is more strongly associated with better mental health compared to cooked/canned/processed fruit and vegetables,” Conner says. “This could be because the cooking and processing of fruit and vegetables has the potential to diminish nutrient levels. This likely limits the delivery of nutrients that are essential for optimal emotional functioning.”
For the study, more than 400 young adults from New Zealand and the United States aged 18 to 25 were surveyed. This age group was chosen as young adults typically have the lowest fruit and vegetable consumption of all age groups and are at high risk for mental health disorders.
The group’s typical consumption of raw versus cooked and processed fruits and vegetables was assessed, alongside their negative and positive mental health, and lifestyle and demographic variables that could affect the association between fruit and vegetable intake and mental health (such as exercise, sleep, unhealthy diet, chronic health conditions, socioeconomic status, ethnicity and gender).
“Controlling for the covariates, raw fruit and vegetable consumption predicted lower levels of mental illness symptomology, such as depression, and improved levels of psychological wellbeing including positive mood, life satisfaction and flourishing,” she says. “These mental health benefits were significantly reduced for cooked, canned and processed fruits and vegetables. This research is increasingly vital as lifestyle approaches such as dietary change may provide an accessible, safe and adjuvant approach to improving mental health.”
The top 10 raw foods related to better mental health were carrots, bananas, apples, dark leafy greens such as spinach, grapefruit, lettuce, citrus fruits, fresh berries, cucumber and kiwifruit.
New Zealand is well positioned to lead the world in the meat substitute niche…and farmers should not fear the consumer-driven trend, but embrace it for full capitalisation.
Life Health Foods spokesperson Mark Roper says eco-conscious millennial consumers are reshaping demand for alternative sources of protein, and a nationwide survey commissioned by the country’s largest manufacturer of vegetarian foods shows millennials aged 18 to 34 are the target market to adopt a mostly meat-free diet in the next decade.
Life Health Foods – which makes plant-based Bean Supreme and recently launched Alternative Meat Co. products – says growing concern for the environment is leading this demographic to seek out other options to integrate into their diet. “
Among this age group, factors such as concern for animal welfare and the environment were some of the most important drivers of purchase choice,” Roper says, “whereas if you look at older consumers, health considerations and cost of meat were the primary reasons for choosing vegetarian foods.”
New Zealand is well positioned to take advantage of this emerging trend – which has seen accelerated growth in the global meat substitute market.
“Our research is showing that many consumers are not completely replacing meat in their diet – instead, they are integrating more meat-free options throughout the week. This makes development of a plant protein market complementary to our existing agricultural exports.”
Roper says the new consumer driven trend is something that farmers should not fear, but rather capitalise on.
“As a producer we are looking at this growth as a promising future market. As well as a growth industry globally, there is increasing demand for these products in the more well-established markets of the US and Europe, where there are potentially large export opportunities for us.”
At the same time, New Zealand is well positioned as a producer nation to capitalise on millennial’s demand for plant-based products.
“As a country, we have a strong agricultural research base, we are great at growing crops here, and the development of a more environmentally friendly, alternative protein market will potentially enhance the ‘pure NZ’ brand equity,” he says.
“With demand for meat alternatives expected to grow significantly in the coming years, we are looking at other sources of protein that have similar texture and taste to meat, and that can be developed into added value products for the domestic and export markets. Plants like pea, soy, mushrooms and even seaweed can be made into products with similar properties to meat and food companies around the world are investing millions of dollars to be at the forefront of this,” he says.
The local market for vegetarian food is developing quickly, with category growth exceeding 20% per annum.
Roper says his company’s recently launched Alternative Meat Co. has exceeded initial volume expectations to the point where production has been expanded.
“Around 80% of our added value vegetarian products that are sold in New Zealand are made here,” he says. “With increased demand locally and globally, greater volumes of ingredients will be required from suppliers to meet this opportunity.” www.lhffoodservice.co.nz
When NIWA fisheries scientist Dr Richard O’Driscoll went to sea earlier this year, he and his team measured so many fish that laid end to end, they would have stretched for 31km. That’s 71,752 fish to be exact – and a crucial part of the annual assessment of New Zealand’s hoki stock, NIWA says.
Hoki is a fish in demand. It is used by fast food chains in fish burgers, appears in supermarket freezers as fish fingers, crumbed or battered fillets, and can be bought fresh. Commercial fishing companies can catch up to 150,000 tons of hoki during the fishing season and it is an important export earner ($229M in 2017). Ensuring the hoki fishery remains healthy and sustainable includes monitoring the abundance of juvenile fish. This is done during the biennial trawl survey carried out by NIWA on the Chatham Rise, which measures the abundance of juvenile fish from both New Zealand hoki stocks – one that spawns on the West Coast of the South Island, and one that spawns in Cook Strait. “Juveniles of both those stocks end up together on the Chatham Rise, they get there when they are about a year old, stay all together until they’re about four,” O’Driscoll says. “Doing the survey here allows us to assess the numbers of small hoki from both stocks when they’re in the same place.” The hoki population has undergone some large fluctuations in the last few decades, due in part to some large annual changes in the numbers of juveniles. In the 2000s, the total allowable catch was drastically reduced from 250,000 to 90,000 tonnes following successive years of few younger fish appearing. Since then the quotas have gradually increased as the stock has grown and this year is set at 150,000 tonnes. Conducted from NIWA’s flagship research vessel Tangaroa, one of the main aims of the month-long survey is to provide information that enables the Ministry for Primary Industries (MPI) to sustainably manage the hoki fishery. “Results from this survey feed into a hoki population assessment, which supports an MPI consultation process before a decision on total allowable catch that is usually announced in late September, in time for the October 1 start to the fishing season,” O’Driscoll says. There are several additional pieces of scientific information that contribute to deciding the quota level. They include the results of an acoustic survey in Cook Strait and another biennial trawl survey in the Sub-Antarctic; information from commercial fishing vessels and MPI fishery observers who measure fish at sea and collect otoliths (earbones) which are used to determine the age of fish; and NIWA sampling of hoki in fish processing facilities. From there scientific modelling of all the available information is used to update the assessment of the stock, and a working group report is put together by MPI. The process also includes public consultation if changes are proposed. The last step is a decision and announcement by the Fisheries Minister on the total allowable catch for the next fishing year. “There is a direct link between what you go out and measure, and the management action that ensures sustainability of the fishery – that’s one of the reasons I enjoy it,” O’Driscoll says.
Highlights from this year’s hoki survey:
- 127 successful trawl survey tows were completed at 34 different depths
- Total catch of 159.8 ton comprised of hoki (42.5%), black oreo (13.9%), alfonsino (5.0%) and smooth oreo (4.8%)
- 71,752 individual fish of 139 species were measured
- 334 kg of samples were frozen for further analysis ashore
- Average surface temperature was 17.1 degrees: a couple of degrees warmer than usual
- More than 100GB of acoustic data was collected using the Tangaroa suite of multi-frequency echo-sounders.
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PO Box 65251
Wine and Beverage Systems Ltd
Importers & Suppliers of Wine Processing Equipment.
World Leading Exclusive European Agencies with Unique Patents including
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100 Years (combined) Experience & Knowledge, 100 % Kiwi Owned.
After Sales Service & Support.
Extensive Spare Parts Department
No oxygen pickup/heating of product, Gentle Efficient Processing resulting in Superior Quality of your end product.
1/124 Tahunanui Drive
Profile Products is a dry powder blending company with a serious point of difference. Our combination of over 20 years experience and end-to-end product development capability gives us an unsurpassed versatility in the market. We use all natural GMO free ingredients, have an internationally recognised product list and maintain a commitment to integrity with all our customers. So whether you need a short run or bulk order; want an ingredient or shop-ready packaged product; or are still at concept stage and would just like to discuss the next step: we are the business to help you!
Here at Profile Products we work hard to maintain a consistently high standard of product quality and customer service. We have approved status with some of New Zealand’s well known multi-nationals and have contributed blends and premixes to many export goods. We are members of the Auckland Chamber of Commerce and the NZTE, and our business is based on HACCP principles so you can be confident your product is made to the highest standards. Profile Products also recognises the importance of confidentiality in our business. We pride ourselves on being a professional, invisible partner in your product creation.
Our team of dedicated professionals work for the common goal, to add value to our clients and their clients. Through the use of innovated ingredients & processes, we produce products that lead the market. Our commitment is to the NZ food industry on the international stage.
6 Averton Place
PO Box 58733
NZ’s number one biennial foodservice, food retail and hospitality trade event. Discover the latest equipment, learn industry trends, make vital new contacts, and network with your peers. Fine Food NZ will gather more than 300 exhibitors, 8,000 visitors across three days at the ASB Showgrounds, 24 – 26 June 2018.
ASB Showgrounds, 217 Green Lane West
Inhibit Coatings are specialists in scientifically proven antimicrobial coatings. Producing high quality antimicrobial acrylic, epoxy and urethane resin coatings for floor, wall and HVAC applications, Inhibit’s coatings are ideal for use in food and beverage facilities, where hygienic environments are a high priority.
C Block, 69 Gracefield Road
Lower Hutt 5010
Taura specialises in functional fruit solutions for everyday food products, which enable manufacturers to capitalize on promising consumer trends & opportunities.
Taura’s fruit ingredients sweep away technical barriers that can occur when adding fruit into long shelf life products, and pave the way for a wide range of exciting new products.
16 Owens Place
Mount Maunganui 3116
Axieo enjoys exclusive partnerships with Principals and trading partners around the world. We combine their R&D with our application capability to provide innovative solutions for our customers through best in class food ingredients and raw materials across food, pharmaceuticals, coatings, plastics, personal care and agriculture markets.
We have a vast portfolio including Hydrocolloids, Starches & Maltodextrins, Chocolate & Compounds, Freeze dried fruits, Croutons, Marshmallows, Natural Flavours, Creamers & Foamers (Dairy and Non Dairy), Minerals, Lactic Acid, Emulsifiers, Soluble Fibre, Proteins, Ethanol, Phosphates, Sweeteners, Amino Acids & Supplement Ingredients, Antifoam, tableting aids, Clean Label Preservative for yeast & mould inhibition, Glycerine
119 Carbine Road
PO Box 62005
Chr. Hansen is a global supplier of cultures, enzymes and probiotics for the dairy, wine, meat and human health industries.
Another focus area is natural colours, and Chr. Hansen’s palette of natural shades are derived from fruits, vegetables, plants and spices. The range includes clean label and E number free solutions.
49 Barry Street
PO Box 591
Givaudan is the global leader in the creation of flavours and fragrances. In close collaboration with food, beverage, consumer product and fragrance partners, Givaudan develops tastes and scents that delight consumers the world over.
Givaudan’s comprehensive knowledge of local flavours, extensive global footprint and strategic insights enable close partnerships with customers wherever they may be. With a customised approach to product creation, the Flavour Division is a powerhouse of knowledge, innovation and creativity equipped to surprise customers and consumers with fresh, unique ideas and solutions. Givaudan creates lasting flavour and taste experiences that touch emotions across key segments including beverages, sweet goods, savoury and snacks; regardless of product category, Givaudan’s passion is to make food and beverage products taste delicious.
Headquartered in Switzerland with local presence in over 95 locations, the Company has more than 10,000 employees worldwide. We invite you to ‘engage your senses’ and learn more about Flavours at www.givaudan.com/flavours.
Unit 36, 5 Inglewood Place
Baulkham Hills 2153
We are the catalyst for discoveries that spark the senses and transform the everyday.
We are always exploring and working tirelessly to discover flavours and taste solutions that inspire our customers and delight consumers.
For more than 128 years, we’ve been pioneers of the senses – and we never stop looking to the future. We create sense-sparking offerings in 13 subcategories, ranging from perfume, fragrance ingredients, and cosmetic actives to dairy, beverages, sweet, and savory flavors — co-creating 35,000 products annually. We’re built on collective imagination, chemistry, consumer insights, and food technology – and the drive to push boundaries.
Our mission: to deliver innovative “firsts”, year after year.
For your flavour requirements across all food categories, contact the team at IFF NZ.
128 – 130 Stoddard Road
PO Box 27162
MilkTestNZ is a world leading milk testing laboratory using highly automated processes and advanced technology. A range of microbiology, composition, analytical and specialty tests are available. More recently, MilkTestNZ has expanded its capability to include residue testing in both milk and milk products. MilkTestNZ provides a high quality service with rapid turnaround times at cost effective prices to our customers in New Zealand and internationally.
CEO – Margaret Malloch
Division Manager – Analytical/Specialty – Jacob Babu
Technical Manager – Gavin Scott
Business Development Manager and Customer Service Manager – Kavitha Babu
1344 Te Rapa Road
PO Box 10208
GreenMount Foods is a leading New Zealand food manufacturer providing world class fresh and value-added vegetables , stocks and glaces and sauces for food service, retail and manufacturing customers in Asia, USA, Middle East, Australia and New Zealand.
1404 Omahu Road
Flavorjen offers a unique range of natural flavours, applications technology, specialised ingredients, natural fruit powders, portions and natural preservatives. Flavorjen is a recognised supplier to the food and beverage manufacturing sector providing innovation in dairy technology through the incorporation of specialised characterising ingredients, natural dairy flavours and proprietary blends.
Tate & Lyle have been making extraordinary food ingredients for over 150 years. Our portfolio covers Modified & Clean Label Starches, Soluble fibres, Nutritive plus Non-nutritive sweeteners, Oat Beta-Glucan, Oat Protein, Agglomerated Dextrose, Maltodextrins, Locust bean gum, Customised functional ingredient blends. Our brands -Tate & Lyle, CLARIA® Clean label starches, TASTEVA™ Stevia Sweetener, SPLENDA® Sucralose, Purefruit® Monk Fruit Extract, Promitor® Soluble Corn Fibre, Sta-Lite® Polydextrose, PromOat® Oat Beta Glucan, PrOatein® Oat Protein. Dolcia Prima® Allulose. Exclusive distributors for Sweet Green Fields® Stevia extracts, Canadian Harvest® dietary fibres, Sunett® Acesulfame K & Nutrinova Sorbates. SPLENDA® is a trademark – Heartland Consumer Products LLC. Sunett® is a trademark – Celanese Corporation. Find out more about why our customers keep coming back. “Tate & Lyle – Making Food Extraordinary”
Filtercorp is the pre-eminent provider of filtration product and services enabling a cleaner tomorrow. Experts in Dust Management, Ventilation Systems, Flexible Connectors, Liquid Filtration – and now teamed up with a world leader in Industrial and Commercial Fans. Our range of fans will blow you away!
17-21 Kawana Street
+64 3 377 9212
+64 9 483 4355
Additive Solutions Ltd is a specialty ingredients supplier of natural and nutritional quality ingredients solutions for food, dairy, infant formula, confectionery, nutraceutical, sports nutrition and pet food industries in Australia and New Zealand representing reputable principals and brands that support our product range and customers.
Partnered with Barentz International, Additive Solutions is the leading supplier of Cereal and Bar Ingredients, Health and Nutrition Premixes, Antioxidants, Lecithin, Lentein, Dairy Starter Cultures and Enzymes . Using our collective expertise in the global ingredients industry we bring our customers improved application capability, technical support, local market knowledge and global sourcing capabilities.
43-45 Renver Road
PO Box 76227
Foodtech Packtech (FTPT) is New Zealand’s largest food manufacturing, packaging and processing technology trade show. This free to attend event brings industry professionals and decision makers together providing a forum for education, discussion and the sharing of knowledge and expertise, critical to the sustainability and growth of the industry.
Co-located in with the Materials Handling & Logistics (MHL) Expo the event attracts 250+ local and international suppliers and 4,500+ qualified visitors – a must-attend event for anyone involved in the food sector.
Visitors get face-to-face with the latest technologies and the newest developments confronting the food manufacturing and packaging industries.
217 Greenlane Rd West
PO Box 9682