Browsing: Processing
Increasing automation in the food processing industry has helped maintain quality. NZ Food Technology News features the latest food processing trends, equipment, machinery and manufacturing processes. There’s a particular emphasis on food processing in the meat, poultry, seafood and dairy industries, as there’s a need for safe and speedy production.
Kiwi company wins gold at International Brewing Awards 2013
Nelson based cidermakers, Redwood Cider Co, continue to prove they are world-class cider producers with their latest win at the International Brewing Awards 2013. Continue →
Turnkey coffee line
Under the project name of ‘Ergos’, Nestlé has so far carried out a product relaunch for its Nescafé Gold instant coffee at six international facilities in Europe and Australia, featuring a new shape of jar and sophisticated dress. Continue →
The New Zealand dairy export market – new frontiers new opportunities
By Natasha Telles D’Costa, research manager, New Zealand GIC, Frost & Sullivan
As global markets witness a paradigm shift with the economic recession, the dairy industry in all major producing countries has been called upon to provide much needed industry growth – particularly in the export field. Continue →
Conference focus on adapting new thinking
This year's Horticulture New Zealand Conference is challenging growers and industry supporters to think differently. Continue →
The state of the New Zealand fruit juice industry
By Natasha Telles D’Costa, research manager, New Zealand GIC, Frost & Sullivan
In a country that loves its fruits, the liquid variant –namely juices in New Zealand – remains one of the most popular food and beverage sectors. Continue →
Spray chilling reduces carcass weight loss
Spray chilling is the intermittent spraying of carcasses with water during the early stages of the cooling of hot sides. Continue →
Rockwell Automation appoints managing director for Australia and New Zealand
Rockwell Automation has announced the recent appointment of David Hegarty as Managing Director for Australia and New Zealand. Continue →
Confectionery adds more clean label choices
Although it has been proven time and again that health is normally not a key driver in confectionery purchasing and consumption, particularly in the impulse market, the rising level of interest in naturalness in the food and drinks market as a whole has nevertheless been making a growing impression in the confectionery sector and driving the move to ‘clean labelling’ by the industry. Continue →
Younger wine drinkers drive growth in Asian wine markets
New study provides inside view on the Asian wine markets.
For the newly released survey, ProWein in Düsseldorf Germany enlisted renowned British market research institute Wine Intelligence. Continue →
New investment a positive sign for New Zealand oyster industry
One of New Zealand’s largest seafood companies will soon become the newest addition to the Cawthron Aquaculture Park. Continue →
Full steam ahead for new Queenstown beer company
There’s a great little ale about to emerge from a corner of the Wakatipu, and it harks back to the rich Central Otago history of gold, steam and the sheer relief of a good beer at the end of a hard day’s work. Continue →
Enhancements maximise processing and packaging efficiency
Key Technology introduces enhancements to its Iso-Flo® family of stainless steel vibratory equipment. Continue →
Energy efficiency top priority for dairy sheds
By Peter Owens
According to Robin McNeil of Venture Southland, the annual energy use in a typical Southland dairy farm milking shed is around 100,000kWh, or 160kWh for each cow and peak electrical load for a typical dairy shed is currently around 50 kW (plus 2,000kWh per hectare per year for land that is irrigated). Continue →
Probiotics workshop covers scientific and practical applications
A diverse audience made up of large scale and family farmers, rural retailers, agricultural consultants, and an array of research scientists attended the October 8 workshop presented by the Department of Wine, Food and Molecular Biosciences (Faculty of Agriculture and Life Science, Lincoln University) and sponsored by BioBrew Ltd. Continue →
A taste of the future
By Natasha Telles D’Costa, research manager, New Zealand GIC, Frost & Sullivan
As consumers increasingly demand answers to the question “what’s really in our food?” Continue →
Importance of probiotics for ruminants
By Malik Altaf Hussain, Yu Sheng and Grant Bennett, Department of Wine, Food and Molecular Biosciences, Lincoln University
The use of non-pathogenic live organisms (generally known as probiotics), that benefit the host animal by improving the intestinal microbial balance, is gaining popularity in dairy farming systems globally. Continue →
Alto Young Butcher of the Year
After an intense day of grand final competition, Peter Tuapawa, from Victoria Park New World in Auckland, narrowly beat Abigail Smith, from Pak’nSave Kaitaia for the 2012 Alto Young Butcher of the Year title. Continue →
New Zealand olive oil industry focusing on healthy lifestyles
By Natasha Telles D’Costa
As the trend towards preventive medicine grows, the demands on the food industry have gotten increasingly arduous. Continue →
US salty snacks go global
The US salty snacks market is the largest and one of the most diverse in the world, encompassing some types of product that may not be included in the bagged snacks category in other countries and/or may be relatively undeveloped and limited in scope. Continue →
The milk revolution
By Steve Best
Scientists at AgResearch’s Ruakura campus have bred a cow that has produced a high protein milk that may be hypo-allergenic. Continue →