Food testing processes that once took days are now completed to international standards in minutes. In-house food testing labs with high-tech food testing equipment are now an essential part of the food production process. After all, food contamination can result in costly recalls and destroy overnight reputations that took years to develop.
A research project has led to PM-1 testing being used to determine and select dairy goats which can produce up to 20% more milk for the manufacture of premium infant formula – one of New Zealand’s highest-value export products. Continue →
Hill Laboratories has expanded its viticulture testing capability with the acquisition of the assets of Vine Testing Laboratory (VTL), a specialised ELISA laboratory able to diagnose Grapevine leafroll-associated virus 3 (GLRaV-3). Continue →
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 →
HACCP certified Food Zone Primary (FZP) Tork Wipers
While there can be vast differences between the regulations, expectations and auditing of food manufacturers and producers across the country, one thing remains constant – risk management is a key to success. Continue →
The new non-contact DOSIC ultrasonic flow sensor is used to detect the flow volume of conductive and non-conductive liquids, and the rugged and compact model combined with a hygienic design ensures highly reliable measurement results. Continue →
A team of world class science and engineering minds are deciding whether open ocean shellfish farming in Nelson is a viable option, with any successful project promising to significantly increase New Zealand’s shellfish production and exports by up to $300 million a year. Continue →
Establishing sustainability teams at all Inghams Enterprises’ sites across New Zealand has resulted in big savings in waste, water and energy, managing director Adrian Revell says. Continue →
A new sensor that can detect the potentially deadly E.coli bacteria in 15-20 minutes – much faster than traditional lab tests – has been developed by Canadian and Indian researchers in the wake of the deadly 2011 outbreak that sickened thousands in Germany and killed more than 50. Continue →
Industrialisation has left much of the urban environment contaminated with a variety of heavy metals, chemicals and pesticide residue
Industrialisation has left much of the urban environment contaminated with a variety of heavy metals, chemicals and pesticide residue. Continue →
Katherine Campbell and Sean Downey
After eight years as scientific division manager at New Zealand Medical & Scientific, Katherine Campbell is undertaking a new role at Invisible Sentinel in the US as international sales manager and will still be involved tangentially in NZMS Scientific’s growing business in regulatory and quality testing. Continue →
The Food Act 2014, which came into effect on March 1, applies to anyone who makes, sells, grows or transports food commercially, and is designed to modernise food safety in New Zealand. Continue →
This year sees the next Ministry for Primary Industries’ New Zealand Total Diet Study kick off…and your product could be under the microscope during the next 11 months. Continue →
A University of Otago scientist has received $1M to lead research into extending energy release from food to allow a better night’s sleep for babies during weaning. Continue →
Plant & Food Research will be leading a new research programme
Plant & Food Research will be leading a new research programme to identify consumer trends in New Zealand’s key export markets in Asia as part of the $10.9 million of research investment announced last month by The National Science Challenge High-Value-Nutrition. Continue →
