TECH TALK – WHEN SCIENCE MET ART: HOW A QUANTUM PHYSICIST TAUGHT A COBOT TO DANCE
The words ‘collaborative robots’, also known as cobots, often conjure up industrial images of manufacturing lines and factory floors. Continue →
Browsing: HotSource
The spicy addition to the food and beverage manufacturing industry
QUICK-FIRE QUESTIONS – FOSTERING THE FUTURE: A Q+A WITH UC DOCTORAL STUDENT TENAYA DRILLER
After changing her major about five times during her university studies, Tenaya finally settled on chemical engineering and is currently completing her PhD examining what makes maple trees produce the sap used to make maple syrup. Continue →
THIRST QUENCHER – DIGITALLY OPTIMISING WINE OPERATIONS
Food system intelligence innovator Trellis is set to be the digital key to predicting accurate grape yield, quality, harvest timing and procurement cost prediction across Australasia for a premium winemaker. Continue →
CRUSHING IT: LEADING THE WAY FOR SUSTAINABLE WINEMAKING
While many 25-year-olds were mostly concerned with drinking wine, Alice Rule was making it. Continue →
THIRST QUENCHER – REFRESHING BEVERAGE TRENDS THIS SUMMER
This summer Kiwis will be reaching for hazy beers, spritely spritzers, lighter wines, and taking a sip and savour approach to spirits and luxe liqueurs predicts the NZ Alcohol Beverages Council (NZABC). Continue →
EYE ON INNOVATION – THE PLANT- BASED MILK BOOM
By The FoodBowl Chief Executive Alexandra Allan
We are all born milk drinkers. Continue →
TECH TALK – KIWI TECH START-UP OPENS EXPORT DOORS FOR SMALL BUSINESSES
Local food and beverage retailers could have easier access to export markets thanks to new Kiwi-owned freight consolidation service Jetkrate. Continue →
FUTURE FOOD – FOUR PREDICTIONS FOR 2021 I KNOW ARE WRONG
By Food Futurist, Tony Hunter
One of the primary principles of futuring is that no-one can predict the future. Continue →
FUTURE FOOD – WHAT’S CHANGED? EVERYTHING…AND NOTHING
By food futurist, Tony Hunter
I’m often asked what’s changed in the global Future of Food due to COVID-19? Continue →
DECEMBER ADDING SPICE – MOVERS AND SHAKERS
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KEY APPOINTMENTS IN KIWI FOOD AND BEVERAGE
MARK PAINE
Mark is the newly appointed chair of the Food and Fibre Centre of Vocational Excellence as of November. Continue →
EYE ON INNOVATION – OPPORTUNITIES WITH HEMP
By The FoodBowl chief executive Alexandra Allan
Interest in hemp products has grown among both producers and consumers internationally over recent years. Continue →
IN THE LAB – THE CHANGING FACE OF CONSUMER CHOICES
By Professor Richard Newcomb, chief scientist at Plant & Food Research
To succeed in the market, new food products are targeted to consumer needs and wants. Continue →
FRESH OFF THE FARM – PARTNERING TO RECYCLE MORE PLASTIC
By Fonterra’s director for Category, Strategy & Innovation, Mark Piper
More plastic is being recycled in Auckland after Fonterra partnered with Auckland Council, Visy and Astron to get new technology installed at a local recycling facility. Continue →
FRESH OFF THE FARM – RETHINKING INNOVATION THROUGH A PEOPLE FOCUSSED LENS
By Fonterra’s director for Category, Strategy & Innovation, Mark Piper
There’s more to innovation than simply looking towards a new technological invention or product development to keep up with the fast-changing business environment – people and culture also play a crucial role. Continue →
PURE KIWI INNOVATION: THE LATEST IN FUNCTIONAL WATER
In the spirit of true Kiwi ingenuity, two New Zealand exporters have developed a world-first – a shelf-stable collagen artesian water blend. Continue →
QUICK FIRE QUESTIONS – FOSTERING THE FUTURE: A Q+A WITH CAWTHRON INSTITUTE SCHOLARSHIP RECIPIENT, ALYSSA THOMAS
Alyssa is one of five recipients of the scholarship for 2020/2021 and will spend the summer researching Greenshell mussel behavioural responses to changing environmental pressures. Continue →
QUICK FIRE QUESTIONS – FOSTERING THE FUTURE: A Q+A WITH THE COLLECTIVE’S FLAVOUR DEVELOPER WILL
Meet the man behind New Zealand’s very first plant-based yoghurt made from oat, rice and coconut milk. Continue →
IN THE LAB – GENE-EDITING DISCOVERY PROMPTING IMPORTANT DISCUSSION
By Professor Richard Newcomb, chief scientist at Plant & Food Research
This year, for the first time, the Nobel Prize in chemistry was awarded to multiple women. Continue →
TECH TALK – FOOD SAFETY CONTRIBUTIONS COMMENDED
The iMonitor team took at least 600 phone calls from the food and pharma industry during the first lockdown, providing consultation on how to implement COVID-19 practices in their businesses. Continue →
THIRST QUENCHER – A NEED FOR MEAD
Traditionally the go-to beverage for Vikings, rebels and kings, an ancient drink is being revived, with a sparkling Kiwi twist. Continue →