TECH-TALK – SUPPORTING SUPPLY CHAIN TRANSPARENCY
Consumers are increasingly calling for more transparency within supply chains and University of Canterbury PhD student Pouyan Jahanbin wants to do something about it. Continue →
Browsing: HotSource
The spicy addition to the food and beverage manufacturing industry
THIRST QUENCHER – NATIVE: A TRIUMPHANT TAIL
Aotearoa’s first Hard Sparkling, Native, is making waves in the beverage world with its real fruit flavours and contributions to conservation. Continue →
LOCAL FLAVOUR – THE ICE-CREAM TRENDS MAKING JUDGES MELT
Kiwis could be getting more adventurous with their ice-cream flavours with an increased number of savoury and plant-based entries at the recent New Zealand Ice Cream Awards – but Vanilla still holds gold. Continue →
NOVEMBER ADDING SPICE – MOVERS AND SHAKERS
Brought to you by:
KEY APPOINTMENTS IN KIWI FOOD AND BEVERAGE
LOUISE JAMES
Louise has joined Langdon NZ as the new product development manager. Continue →
FOOD’S FUTURE – HOW CAN YOU PLAN DURING A PANDEMIC?
By Food Futurist, Tony Hunter
With the recently renewed turmoil caused second pandemic waves in Victoria and the UK, I’ve frequently been asked how on earth an organisation can plan for the future when there’s so much turmoil? Continue →
FRESH OFF THE FARM – GROWING LIKE A WEED
By Fonterra’s director for Category, Strategy & Innovation, Mark Piper
Hemp success at Fonterra’s Darfield farm
It remains one of the world’s most controversial (and misunderstood) plants, but hemp has not only proven itself as a versatile natural fibre to make a wide range of products, from shoes, clothing, to paper, it’s now shown itself as the perfect crop for Fonterra. Continue →
EYE ON INNOVATION – EXCITING NEW TECHNOLOGY
By The FoodBowl chief executive Alexandra Allan
The food and beverage industry is increasingly moving toward new product development through novel processing technologies to enable innovations not previously possible. Continue →
QUICK FIRE QUESTIONS – FOSTERING THE FUTURE: A Q+A WITH ABBE FROM WINELY
With a master’s in Disruptive Innovation, co-founder of Winely, Abbe Hyde is used to thinking outside the box. Continue →
IN THE LAB – THE HIGHS AND LOWS OF VERTICAL FARMING
By Professor Richard Newcomb, chief scientist at Plant & Food Research
Agriculture has seen many technological advancements over time. Continue →
IN THE LAB – CREATING FUNCTIONAL PRODUCTS WITH FERMENTATION
By Professor Richard Newcomb, chief scientist at Plant & Food Research
The New Zealand food and beverage industry has an opportunity to create new and exciting products by exploring and incorporating fermentation. Continue →
TECH TALK – THE POWER OF TRACEABILITY
An app designed to combat the potential risks of globalised supply chains, product recalls and counterfeit goods has been developed by Faceton with input from manufacturers. Continue →
LOCAL FLAVOUR – PUTTING DEER MILK ON THE MENU
Rich in protein and with double the fat content of cow’s milk, Pāmu deer milk is proving its worth across sectors. Continue →
FRESH OFF THE FARM – SUGARCANE PLANT-BASED MILK BOTTLE A NEW ZEALAND FIRST
By Mark Piper, Fonterra’s director for category, strategy and innovation
A new plant-based bottle made from renewable and sustainably-sourced sugarcane has joined the Anchor Blue range on the shelves as part of Fonterra’s commitment to have all packaging reusable, recyclable or compostable by 2025. Continue →
OCTOBER ADDING SPICE – MOVERS AND SHAKERS
Brought to you by:
Since 1971, Drake New Zealand has been supporting local business across multiple industries, including food manufacturing, with temporary, permanent and unbundled recruitment needs. Continue →
FUTURE FOOD – SYNBIO WILL EAT THE WORLD, AND THE WORLD WILL EAT SYNBIO
By Tony Hunter, food futurist
Synthetic biology or synbio is often treated with caution. Continue →
FOSTERING THE FUTURE: A Q+A WITH LINCOLN UNIVERSITY FOOD INNOVATION MASTERS STUDENT, YVONNE LIU
Lincoln University Food Innovation student Yvonne Liu dreams of one day seeing her own products on the shelves and is working hard to turn that dream into a reality. Continue →
EYE ON INNOVATION – IMMUNE-BUILDING FOOD AND DRINK
By Alexandra Allan, The FoodBowl chief executive
In the wake of the COVID-19 pandemic, food and beverage manufacturers and consumers alike are turning to functional food that supports immunity. Continue →
THIRST QUENCHER – WINE NOT?
Kiwis are an innovative bunch, especially in the wine industry.
Already an award-winning winery, Loveblock is now leading the charge with their new 2019 TEE Sauvignon Blanc that is thought to be the first in the world to use green tea as a natural preservative in replacement of sulphur. Continue →
TECH TALK – GOVERNMENT INITIATIVE TO ENCOURAGE EARLY TECH ADOPTION
An initiative that aims to increase the uptake of new technologies in the manufacturing sector has confirmed its official partners. Continue →
EYE ON INNOVATION -THE GROWTH OF NON-ALCOHOL
By Alexandra Allan, The FoodBowl chief executive
Alcohol is deeply intertwined with our lives from having a beer with friends to having a glass of wine at dinner. Continue →