NZ Food Technology News

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October 2021

October 2021

In this Issue:

Editor’s Note – Stronger together

News

Innovation – Wine researchers prepare for vintage 2022

Meat feature – Meat the need

HotSource

Stocktake

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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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  • THE BENEFITS OF COOLING INGREDIENTS FOR PET FOOD

    While meat ingredients used for pet food need to achieve the necessary quality and hygiene standards, the fact remains that for many processors, the meat products used in the production of pet food have come from the waste and co-product streams of meat processing for human consumption. Continue →

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CLEAN LINES

Hygienic practice is crucial in the world of food and beverage manufacturing, and as one of the most critical components in a processing line, it is particularly important that heat exchangers are designed and constructed according to sound hygienic design principles. Continue →
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Testing
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A NOSE FOR INNOVATION

Dr Andrew Kralicek, team leader of the molecular sensing team at Plant & Food Research From detecting flavour profiles in brews and stowaway insects in food shipments, to sniffing out decaying meat, artificial olfactory systems are changing the game of food and beverage testing.  Continue →
Management