Webinar helps manufactures digitise compliance
Beverage (and food) manufacturers are acutely aware of the need to comply with food and beverage quality and safety requirements, to maintain brand integrity and build customer loyalty. Continue →
Browsing: HotSource
The spicy addition to the food and beverage manufacturing industry
Wattie’s – the bumper tomato crop that broke record
In this era of negative news where produce growers and suppliers have had to dump crops due to costs getting to market, it is great for HotSource to be able to convey that not only did the iconic Kiwi company Wattie’s have a bumper tomato crop, but that the bonanza will end up on shelves and in consumer hands. Continue →
Should ingredients be GRAS for our microbiome?
By Tony Hunter, food futurist
It’s relatively recently that we’ve recognised how important the microbiome is to human nutrition. Continue →
IN THE LAB – FERMENTATION KEY TO GROWING PLANT-BASED TREND?
By Dr Jocelyn Eason, general manager of Food Innovation for Plant and Food Research
The drivers underlying consumer demand for plant-based dairy alternatives remain, including health, environmental, and animal welfare concerns. Continue →
THINKING OUTSIDE THE BOX – THERE’S A BIG SHAKE UP COMING SO HAVE YOUR SAY
By Natalie Martin, 3R Group Materials Innovation Manager
New Zealand looks set to have a pretty big shake up in terms on how recyclables and food scraps are collected, with the Government announcing plans for a container return scheme (CRS), significant reforms to kerbside collections and a separation of businesses’ food waste. Continue →
EYE ON INNOVATION – THE CHANGING LANDSCAPE OF PLANT MILK
By Alasdair Baxter, The FoodBowl business development manager
A year ago, we reported on the boom in plant-based milks and we’re finding that the landscape is continuing to change fast as more start-ups and corporates enter the fray in New Zealand. Continue →
TOOLS OF THE TRADE – CONSUMER TRENDS THAT HAVE EMERGED IN ASIA THROUGH COVID
By Fiona Acheson, head of food, beverage, and consumer goods at NZTE
Last year, NZTE undertook research to understand the influences behind consumer purchase behaviour across Asia. Continue →
IS THE PATH TO A PLANT-BASED FUTURE LINED WITH JERKY?
For founder and CEO Jade Gray, Off-Piste Provisions’ plant-based jerky range isn’t just a tasty new snack, but potentially the pioneering product of a more sustainable and profitable sector for New Zealand. Continue →
TECH TALKS – BIG WIN FOR BUSINESS DEDICATED TO ‘GROWING A HEALTHIER WORLD’
A company specialising in high precision measurement technology for controlled environment agriculture has taken home the supreme winner award at the New Zealand International Business Awards 2021. Continue →
QUICK FIRE QUESTIONS – A Q+A WITH PADDY THACKER, PROCESS TECHNICIAN AT LEAFT FOODS
A chance conversation with a lecturer, while he was studying at Lincoln University, led Paddy to get in touch with Leaft Foods. Continue →
THIRST QUENCHER – KEY DRIVERS FOR THE ALCOHOL INDUSTY
Local skills, social change, and sustainability are the key drivers for the New Zealand alcohol industry, according to a recently released New Zealand Institute of Economic Research report. Continue →
GENE DISCOVERY COULD BE A STEP TOWARDS IMPROVING FOOD SECURITY
A new gene, discovered with the help of Lincoln University and Plant and Food Research scientists, could be an important step towards feeding a growing global population. Continue →
EYE ON INNOVATION – MAKING MAGIC: THE BACKSTAGE BOOST FOR BEVERAGES
By Tracey Sheehy, FoodSouth business development lead
Welcome to what promises to be a very different 2022. Continue →
QUICK FIRE QUESTIONS – A Q+A WITH RACHAEL HEDGES OF RMH CONSULTING
A genuine love for food and beverage businesses is what motivates Rachael Hedges to help her clients in her marketing consulting work, and she gets immense satisfaction from seeing companies’ brands and stories come to life. Continue →
CONTRACTOR NAMED FOR HIGH-TECH DAIRY PLANT
A proposed state-of-the-art dairy processing plant in Tokoroa is one step closer to becoming a reality with a lead contractor being appointed. Continue →
VITAMIN SEA: GREEN LIGHT FOR SEAWEED DRINK DEVELOPMENT
Fancy a pint of seaweed? Probably not. But what if it tasted delicious and had proven health benefits? Continue →
TOOLS OF THE TRADE – COVID DRIVES INNOVATION AND NEW INCOME STREAM
By Fiona Acheson, head of food, beverage, and consumer goods at NZTE
Covid-19’s impact on the food and beverage industry has been profound in many ways with supply chain disruption, decreased foodservice sales in many export markets, questions about the integrity of the cool chain including Nucleic Acid testing at the border and on packaging in some key markets, and the challenges of navigating New Zealand’s lockdowns and alert levels. Continue →
IN THE LAB – FEEDING THE HUMAN SUPERORGANISM
By Dr Jocelyn Eason, general manager of Food Innovation for Plant and Food Research
For years, our traditional view of the physical ‘self’ has centred on the body, composed of eukaryote cells and encoded by our genome. Continue →
EYE ON INNOVATION – THE BACKSTAGE BOOST FOR BEVERAGES
By Tracey Sheehy, FoodSouth business development lead
Welcome to what promises to be a very different 2022. Continue →
THINKING OUTSIDE THE BOX – WILL THE SUSTAINABILITY STRIDES OF 2021 CONTINUE IN 2022?
By Natalie Martin, 3R Group Materials Innovation Manager
The past few years, and 2021 in particular, have seen the food and beverage industry in New Zealand working hard to increase its sustainability – both customer-facing and back of house. Continue →