NZ Food Technology News

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July 2020

July 2020

In this Issue:

Editor’s note: 100 million McD’s buns, muffins to the sweet spot

Innovation: Cool bananas: Dole committed to water preservation

Bakery Feature: Rising to the challenge: The Bakery behind the Big Mac

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SAVE THE FOOD, SAVE… PLENTY

It’s heart-warming to see innovations such as the one that can be found in the article below, with KiwiHarvest reducing the negative impacts of food waste on our environment by redistributing excess food; and it really does help to create lasting positive social change through giving to those that need it most.

Us Kiwis are far better than many operating in other countries, but we can all do our bit to better the ante. Read more

 

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SHEEP AND BEEF SUCCESS

Beef + Lamb New Zealand and the Meat Industry Association have welcomed the successful completion of joint scoping discussions towards an EU – NZ Free Trade Agreement (FTA) announced by the Government. Continue →
Factory
Ingredients

Logistics
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INLAND PORT A PICK FOR FOOD MANUFACTURERS

Food and beverage companies are among a throng of other industries keen to get involved with the 480ha Ruakura Inland Port and logistics hub development, built by Tainui Group Holdings in Hamilton and earmarked for opening next year. Continue →
Packaging
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VPZ: WHEN NATURE PACKS A PUNCH

“Our biogenic packaging solutions combine the highest standards of freshness with respect for the environment and are particularly suited to the food industry.These solutions go by the name of Packnature,” says VPZ. Continue →
Processing

Testing
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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 →
Management
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SAVE THE FOOD, SAVE… PLENTY

It’s heart-warming to see innovations such as the one that can be found in the article below, with KiwiHarvest reducing the negative impacts of food waste on our environment by redistributing excess food; and it really does help to create lasting positive social change through giving to those that need it most. Continue →