What if it was possible to get the same nutritional value of leafy green vegetables but from the food we love to eat? The folks at Leaft Foods think they might have found a solution.
Founded in 2019, by John and Maury Leyland Penno, Leaft Foods Ltd is aiming to create a range of new food products using the plant protein RuBisCO.
The protein is found in all green leafy vegetables and has high nutritional value and a lighter environmental footprint than traditional animal or grain-based sources of protein.
General manager Ross Milne says there are two drivers behind what the company is trying to achieve.
“Firstly, we’re trying to extract a protein out of green leafy material to use as a food ingredient. The RuBisCo protein that we are targeting is relatively well-known to the plant science community but not to food consumers,” he says.
“RuBisCo is a really interesting protein. It is white, tasteless, and odourless. While that might not sound very interesting from a food point of view, from a protein ingredient perspective, those are some fantastic qualities.”
The protein has an amino acid profile which is comparable to an animal derived protein – often one of the challenges faced by others working with current plant protein products.
“We’re also excited about the protein functionality that we’ve seen to date. Its gelling and foaming properties and its solubility. From a food technology point of view that’s what gets us really excited because it opens up doors to other opportunities in terms of how we could integrate it into a whole raft of products.
“Secondly, what we’re looking to develop is a new opportunity for our farmers to increase the environmental sustainability of our food systems.
“We are experts in New Zealand in terms of growing pasture. Our focus at Leaft Foods is to utilise our expertise, work with pastures that farmers are already familiar with and grab the protein from there.”
Somewhat ironically, Milne moved back from Copenhagen, Denmark to work on this project after leaving his job in the dairy industry. “I slipped through the fence onto the other side,” he says with a laugh.
“It’s a privilege to work on something like this. It’s very aspirational in that we want to make a real positive impact on the environment and give farmers an opportunity to be involved in plant protein, in conjunction with their existing farming systems, in an economically viable way. For me personally, to have the opportunity to come back to New Zealand and be involved in and lead a project like this, is really exciting.”
An early indicator that they were on to something special came when the Leaft team used their ingredient to make a pavlova. And it worked!
“We’re a Kiwi start-up company so we thought what better way to test our product.
“Egg white protein is really interesting because it can form a bake stable foam, so if you want to use a substitute it has to also be something that also does this. We noticed that our protein had this potential.”
Other plant-based egg substitutes have the basic functionality however are carbohydrate-based rather than protein based and therefore do not match the nutrition profile of egg white.
“We substituted out the egg white and put in our protein to deliver on both functionality and nutrition with great results on the first test bake,” Milne says.
The trial pavlova was enjoyed at the Leaft Foods end of year Christmas party in 2019 by the team who were pleased with the results.
“It got us really excited because it demonstrated what our product could do. Now it’s about building on the research to develop a paddock to plate commercial food system. We know the opportunity is there, and we still have a significant research and development program ahead of us.”
Milne hopes New Zealanders will see this research and development as an opportunity and will step up to take on challenges and changes and lead the way on journey to build a new industry.
“There’s a lot of synergies between existing agricultural systems and what we’re working on and they can be co-beneficial. There is a unique opportunity, we’ve got really great people in New Zealand and there is a significant shift in consumer habits globally. Therefore, if we maintain our momentum on this, we have the opportunity to develop new products and be ahead of the game.”
Since the COVID-19 pandemic, consumers have been increasingly seeking health and wellness products. In response to this, CSL Centro Sperimentale Del Latte has developed Florganic Probiotics.
A growing market
According to the 2018 Organic Aotearoa New Zealand (OANZ) Market report, New Zealand’s total organic products market is valued at around $600 million, and has grown by 30% since 2015.
A global leader in probiotic manufacturing, CSL says their new product is designed to give food and beverage brands an opportunity to capitalise on this increasing demand for clean, natural and organic products.
“The New Zealand industry can benefit from not just local consumer interest in organic products, but also increased interest from international markets where organic foods continue to be a strong desire for health-conscious consumers,” says CSL Asia Pacific chief executive officer John Goebel.
“We believe the Florganic Probiotics range is innovative in its production and certification as it helps organic-focused brands to further deliver on their brand promise.
“Unlike probiotics which are not certified organic products, the Florganic Probiotic range still delivers clinically studied strains with the added quality appeal of being a certified organic product.”
Available in a powdered blend form, the probiotic range can be added to milk powders, supplements, infant formula, health and wellness powder, drinks, liquid drops, yoghurts, chocolate and meal replacement shakes.
The benefits of probiotics
Defined as living microorganisms, probiotics can provide a range of health benefits when consumed in certain quantities.
Well-documented lactobacillus strains, such as a Synbio® blend, Lactobacillus rhamnosus CRL1505 and Lactobacillus rhamnosus SP1 are on offer in the Florganics range. A leading Bifidobacteria strain is also available in the certified organic offering of Bifidobacterium animalis subsp. lactic BLC1.
Probiotic strains such as these have a number of health benefits, including:
- Immune system stimulation
- Lowering of blood ammonia
- Reduced serum cholesterol
- Strengthened mucosal barriers
- Alleviation of lactose intolerance
- Improved synthesis of B vitamins.
Probiotics in diary products
A number of studies have shown that probiotic bacteria have an improved survival and efficacy when delivered through milk, compared to any other medium.
Yoghurt, ice cream and cheese can also be made with the incorporation of probiotics. However, they don’t all respond the same.
Special care must be taken to ensure that the growth of an added probiotic culture in fermented milk products does not compromise the sensory profile of the product. This means that extra diligence must be taken during the prototype development, as well as during commercial production.
Meanwhile, ice cream can accommodate probiotics for a longer period (one year or more when stored at the correct temperature) than any other dairy product due to its frozen format. Cheese can also be an ideal carrier of probiotic additives thanks to a high fat and low water content – an ideal condition for probiotics.
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Chantal Organics began in 1978, in Hawkes Bay, when a group of like-minded people shared a vision of healthier food for their families. They formed a co-operative to buy organic and natural wholefoods. One of the families had a daughter named Chantal, so the name Chantal Organics is a reminder that organic and natural whole foods care for our families, our environment, and future generations.
The Chantal Organics business was purchased from members of the founding families by the Kraus family in August 2016 and is still completely NZ owned and operated.
Chantal Organics is now a nationwide manufacture and wholesaler, distributing organic products into grocery and green stores and making award winning spreads and breakfast cereals from our production facility in the Hawke’s Bay.
We also have a strong bulk foods business, which supports consumers in buying plastic-free via various bulk-refill outlets throughout the country, as well as supplying manufacturers such as bakers and other food producers with the highest quality organic ingredients.
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Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced the Singapore Food Agency added Reb M Stevia leaf sweetener to the list of permitted food additives.
Reb M is a non-caloric stevia sweetener that provides sweetness with a clean, sugar-like taste and enables food and beverage manufacturers to reduce sugar, without sacrificing taste.
Reb M stevia leaf sweetener is a non-caloric, high-purity stevia sweetener with a clean, sugar-like taste, without the bitterness associated with some stevia sweeteners. The unique production process starts with the stevia leaf and uses a patented bioconversion process to achieve high quantities of Reb M, economically unattainable from traditional stevia extraction methods. Reb M was commercialised in 2017, achieved Non-GMO Project verification, and has been approved in many regions around the world.
Ingredion, a global provider of ingredient solutions, has announced the launch of Purity Bio starches.
Comprising Purity Bio 301 organic tapioca starch and Purity Bio 805 organic rice starch, the new range improves viscosity for a smooth and creamy mouthfeel in liquid-based food and drink applications, while also supporting a clean and fast flavour release. Organic and gluten-free, it is also ideally suited for use in products with corresponding on-pack claims.
The introduction of Purity Bio is tailored to meet the needs of customers in the Asia Pacific region, both in terms of product development and operational efficiency.
“Not only does the new range offer the technical functionality to elevate product textures across applications, its organic certification also enables manufacturers to capitalise on demand for clean and ethically produced products. When it comes to the baby food category, for example, where the organic platform is driving growth Purity Bio range of products is the ideal option to create products with both the smooth texture and clean label consumers prefer,” says Valdirene Licht, senior vice president and president, Asia-Pacific.
“In addition, by providing manufacturers with a local source of organic starch – as opposed to a US or EU supply – we are able to shorten delivery, turnaround and response time by around a third or more.”
Midlands Apiaries, a New Zealand producer of genuine Mānuka honey, has announced its affordable ‘black label’ brand, Mount Somers, is set to be sold in New World supermarkets across the country for the very first time.
Discerning honey lovers who appreciate fine gourmet spreads and ingredients, can now enjoy uniquely distinctive honey flavours, and more new additions for a wholesome taste experience. The launch marks an introduction of the largest selection of one-of-a-kind flavour profiles in the honey industry. Naturally produced and in their raw form.
Mount Somers will enter the retail market with six delicious new flavours including vanilla, caramel, orange, lemon, lime, and ginger. These decadent treats offer a sweet lovely taste, naturally produced and processed refined sugar free. Mount Somers’ newest range also includes ‘Cook and Bake’, a convenient option dedicated to passionate home bakers and chefs. The new exciting range also extends to offer Mānuka monoflorals in UMF 5+ and 10+, Rata, raw Kamahi honey, Forest Dew and Clover
Differentiating itself from the likes of high in artificial processed sugar spreads, the new Mount Somers range is guilt free and natural, without losing any sweet flavour. The unique and special thing about honey, especially the Midlands range, is that instead of being filled with nasties like sucrose which is refined and processed, the Mount Somers range is only full of natural sugars, not to mention the feel-good versatile properties that are part of the Mānuka experience. This new range of flavoured spreads is set to be ideal for baking, in hot drinks or on toast in the morning.
As I take the helm of NZ Food Technology for a period of time, I’m excited at what the future landscape of Kiwi food is about to bring.
Pressure to produce more per acreage – in my view – is a great thing, opening up fresh opportunities for New Zealand food and beverage manufacturers. The flow-on effect in terms of contribution from businesses outside of the actual food/beverage manufacturer is what NZ needs to get ahead. We need to produce, more. An opportunity for one business in the making of a product provides work for many other businesses that are able to contribute to the source business/project being a success – from ad agencies to engineers.
Hot topics and trends in food and drink are popping up everywhere. Evolution is on an exponential curve. In this issue we talk about new proteins, market trends and the likes… and you can add that to the previously well documented opportunities within food and beverage markets: legalisation of hemp seed as food, the rise of insect power, super powders, fermented foods, raw and more. Health will be huge in 2019 and beyond.
It’s our job at NZ Food Technology to present you with such opportunities and to put you in touch with innovative suppliers of ingredients and machinery, services and solutions to ensure your business has access to all it can to be that success.
Myself, I’m off to eat a Brazil nut for my selenium fix. But just one.
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Brooke Fine Foods are importers and distributors of quality food solutions. We specialise is bulk food ingredients, covering a wide range of dried vine, tree and tropical fruit, nuts, grains and seeds, beans and lentils, vinegar, puree, starch’s and flours, peanut butter, canned goods, snacks, mixes and specialty products. We also represent some iconic international brands such as Mrs Balls, Peppadew, Yes You Can and our very own pre-pack range, Summer Harvest.
Brooke Fine Foods supplies private label products within the NZ & Australian grocery sector, we’re able to source a selection of items from around the globe.
Our fundamental philosophy is to provide our clients with a comprehensive, high quality, product range that represents good value. We firmly believe in long-term relationships both with clients and suppliers as we believe that long-term relationships foster consistently better business.
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Stephanie Seege is on a crusade. Her date-sweetened chocolate range suitable for vegans, people with allergies, intolerances, religious requirements and diabetics has been blocked by EU law from being called chocolate… and she’s doing something about it.
kAAKAO is what most people would call heaven-sent.
A chocolate that looks like chocolate, tastes like chocolate and melts in your mouth like chocolate but with only 25g of sugar per 100g, with a low glycemic index and as little naturally occurring sugar as in one medium-sized green apple… it makes eating indulgently almost good for you.
When frustrated Nordchocolate Oy founder Stephanie Seege – dogged by food intolerances her entire life – decided to make her own sweet products for restricted diets, she knew there was a way to make highly indulgent chocolate that tasted the same or better than what was already on the market – but free from traditional sugar, allergens and other ingredients. And that became the Finish food technologist’s downfall.
The new chocolate is made with cocoa, cocoa butter, coconut milk and dates. Those ingredients seem traditional, but the combination hasn’t been used in chocolate-making until now.
According to European legislators, the name ‘chocolate’ is by definition a combination of cocoa and added sugar. Whilst dates contain naturally occurring fructose and glucose, they are not considered sugar and therefore kAAKAO is not chocolate. Seege is outraged.
“An organic chocolate bar made with four premium ingredients that can’t be called chocolate?! It’s a great example of how confusing current food labelling laws are,” she says. “How are consumers supposed to understand what we make? We want to change that.”
So she decided to make kAAKAO a leading light in driving revisions to the EU laws, which presently constitute what she calls a challenging barrier to the market.
“The laws are also prohibitive to consumers’ demands for healthier choices,” she says. “Experts and factory owners said it was impossible to create a chocolate sweetened with dates. Years were spent developing the recipe and sourcing new ingredients. I’m not going to lie to you – people scoffed, they laughed, they told me it couldn’t be done, because no one had. It took some experimentation, some mixing and remixing of ingredients. Blending and re-blending until I got my confection to perfection.”
The code was finally cracked together with a Swiss partner, thus breaking tradition in the art of chocolate making and paving the way for a new ‘not-chocolate’ category.
The impossible turned possible – creating the same chocolatey taste and texture that people are used to, but without using any traditional sugar and by rethinking all the remaining ingredients as well.
UK-based Seege says it is vital to raise awareness around food labelling and to teach consumers how to decipher what they are about to eat or buy.
She will use her brand’s legal problems to showcase the issue.
“We are currently trying to create change with the help of media,” she says. “A while back, we tried changing our tax class, arguing that we shouldn’t be taxed as chocolate if we can’t call our product that. It wasn’t well received. Therefore, we are creating buzz around the ridiculous situation by getting people talking about it and raising awareness around food labelling laws. If people start understanding how confusing they are, we hopefully will push legislators to rethink the current laws.”
Raw fruit and vegetables may be better for your mental health than cooked, canned and processed fruit and vegetables.
University of Otago researchers have discovered raw fruit and vegetables provide better mental health outcomes, but the trick is in the way they are prepared and consumed.
Psychology senior lecturer and lead author Dr Tamlin Conner says public health campaigns usually focus on aspects of quantity for the consumption of fruit and vegetables – such as the 5+ a day campaigns – but for mental health, raw is best. “Our research has highlighted that the consumption of fruit and vegetables in their ‘unmodified’ state is more strongly associated with better mental health compared to cooked/canned/processed fruit and vegetables,” Conner says. “This could be because the cooking and processing of fruit and vegetables has the potential to diminish nutrient levels. This likely limits the delivery of nutrients that are essential for optimal emotional functioning.”
For the study, more than 400 young adults from New Zealand and the United States aged 18 to 25 were surveyed. This age group was chosen as young adults typically have the lowest fruit and vegetable consumption of all age groups and are at high risk for mental health disorders.
The group’s typical consumption of raw versus cooked and processed fruits and vegetables was assessed, alongside their negative and positive mental health, and lifestyle and demographic variables that could affect the association between fruit and vegetable intake and mental health (such as exercise, sleep, unhealthy diet, chronic health conditions, socioeconomic status, ethnicity and gender).
“Controlling for the covariates, raw fruit and vegetable consumption predicted lower levels of mental illness symptomology, such as depression, and improved levels of psychological wellbeing including positive mood, life satisfaction and flourishing,” she says. “These mental health benefits were significantly reduced for cooked, canned and processed fruits and vegetables. This research is increasingly vital as lifestyle approaches such as dietary change may provide an accessible, safe and adjuvant approach to improving mental health.”
The top 10 raw foods related to better mental health were carrots, bananas, apples, dark leafy greens such as spinach, grapefruit, lettuce, citrus fruits, fresh berries, cucumber and kiwifruit.
New Zealand is well positioned to lead the world in the meat substitute niche…and farmers should not fear the consumer-driven trend, but embrace it for full capitalisation.
Life Health Foods spokesperson Mark Roper says eco-conscious millennial consumers are reshaping demand for alternative sources of protein, and a nationwide survey commissioned by the country’s largest manufacturer of vegetarian foods shows millennials aged 18 to 34 are the target market to adopt a mostly meat-free diet in the next decade.
Life Health Foods – which makes plant-based Bean Supreme and recently launched Alternative Meat Co. products – says growing concern for the environment is leading this demographic to seek out other options to integrate into their diet. “
Among this age group, factors such as concern for animal welfare and the environment were some of the most important drivers of purchase choice,” Roper says, “whereas if you look at older consumers, health considerations and cost of meat were the primary reasons for choosing vegetarian foods.”
New Zealand is well positioned to take advantage of this emerging trend – which has seen accelerated growth in the global meat substitute market.
“Our research is showing that many consumers are not completely replacing meat in their diet – instead, they are integrating more meat-free options throughout the week. This makes development of a plant protein market complementary to our existing agricultural exports.”
Roper says the new consumer driven trend is something that farmers should not fear, but rather capitalise on.
“As a producer we are looking at this growth as a promising future market. As well as a growth industry globally, there is increasing demand for these products in the more well-established markets of the US and Europe, where there are potentially large export opportunities for us.”
At the same time, New Zealand is well positioned as a producer nation to capitalise on millennial’s demand for plant-based products.
“As a country, we have a strong agricultural research base, we are great at growing crops here, and the development of a more environmentally friendly, alternative protein market will potentially enhance the ‘pure NZ’ brand equity,” he says.
“With demand for meat alternatives expected to grow significantly in the coming years, we are looking at other sources of protein that have similar texture and taste to meat, and that can be developed into added value products for the domestic and export markets. Plants like pea, soy, mushrooms and even seaweed can be made into products with similar properties to meat and food companies around the world are investing millions of dollars to be at the forefront of this,” he says.
The local market for vegetarian food is developing quickly, with category growth exceeding 20% per annum.
Roper says his company’s recently launched Alternative Meat Co. has exceeded initial volume expectations to the point where production has been expanded.
“Around 80% of our added value vegetarian products that are sold in New Zealand are made here,” he says. “With increased demand locally and globally, greater volumes of ingredients will be required from suppliers to meet this opportunity.” www.lhffoodservice.co.nz
When NIWA fisheries scientist Dr Richard O’Driscoll went to sea earlier this year, he and his team measured so many fish that laid end to end, they would have stretched for 31km. That’s 71,752 fish to be exact – and a crucial part of the annual assessment of New Zealand’s hoki stock, NIWA says.
Hoki is a fish in demand. It is used by fast food chains in fish burgers, appears in supermarket freezers as fish fingers, crumbed or battered fillets, and can be bought fresh. Commercial fishing companies can catch up to 150,000 tons of hoki during the fishing season and it is an important export earner ($229M in 2017). Ensuring the hoki fishery remains healthy and sustainable includes monitoring the abundance of juvenile fish. This is done during the biennial trawl survey carried out by NIWA on the Chatham Rise, which measures the abundance of juvenile fish from both New Zealand hoki stocks – one that spawns on the West Coast of the South Island, and one that spawns in Cook Strait. “Juveniles of both those stocks end up together on the Chatham Rise, they get there when they are about a year old, stay all together until they’re about four,” O’Driscoll says. “Doing the survey here allows us to assess the numbers of small hoki from both stocks when they’re in the same place.” The hoki population has undergone some large fluctuations in the last few decades, due in part to some large annual changes in the numbers of juveniles. In the 2000s, the total allowable catch was drastically reduced from 250,000 to 90,000 tonnes following successive years of few younger fish appearing. Since then the quotas have gradually increased as the stock has grown and this year is set at 150,000 tonnes. Conducted from NIWA’s flagship research vessel Tangaroa, one of the main aims of the month-long survey is to provide information that enables the Ministry for Primary Industries (MPI) to sustainably manage the hoki fishery. “Results from this survey feed into a hoki population assessment, which supports an MPI consultation process before a decision on total allowable catch that is usually announced in late September, in time for the October 1 start to the fishing season,” O’Driscoll says. There are several additional pieces of scientific information that contribute to deciding the quota level. They include the results of an acoustic survey in Cook Strait and another biennial trawl survey in the Sub-Antarctic; information from commercial fishing vessels and MPI fishery observers who measure fish at sea and collect otoliths (earbones) which are used to determine the age of fish; and NIWA sampling of hoki in fish processing facilities. From there scientific modelling of all the available information is used to update the assessment of the stock, and a working group report is put together by MPI. The process also includes public consultation if changes are proposed. The last step is a decision and announcement by the Fisheries Minister on the total allowable catch for the next fishing year. “There is a direct link between what you go out and measure, and the management action that ensures sustainability of the fishery – that’s one of the reasons I enjoy it,” O’Driscoll says.
Highlights from this year’s hoki survey:
- 127 successful trawl survey tows were completed at 34 different depths
- Total catch of 159.8 ton comprised of hoki (42.5%), black oreo (13.9%), alfonsino (5.0%) and smooth oreo (4.8%)
- 71,752 individual fish of 139 species were measured
- 334 kg of samples were frozen for further analysis ashore
- Average surface temperature was 17.1 degrees: a couple of degrees warmer than usual
- More than 100GB of acoustic data was collected using the Tangaroa suite of multi-frequency echo-sounders.
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Cornish Kern, an alpine-style cheese made by the UK’s Lynher Dairies Cheese Company, has been crowned World Champion Cheese at the 30th annual World Cheese Awards, after just a few years in development. This buttery medium-hard cheese, with a deep aroma and caramel notes, rose to the top among 3,000 entries that were judged in a single day at Tobacco Dock in London on Friday 17 November. The 30th anniversary edition of the awards formed part of this year’s Taste of London Festive Edition and saw entries from a record breaking 35 different countries.
The winning Cornish Kern now takes its place in the history books alongside previous champions of the largest cheese-only awards scheme on the planet, having impressed the World Cheese Awards’ international panel of experts at every stage of the judging process. Cathy Strange, global executive coordinator for Whole Foods Market in the USA, championed the cheese during the final round of judging, describing the cheese as: “Visually stunning, with its standout dark rind and the quality of milk is really evident in this cheese. It has an amazing age and a complexity, which keeps on coming. This is a super cheese and I would be glad to have it on any table.”
The rest of the International Super Jury, representing nations including Australia, Canada, Japan, Mexico, Norway and South Africa, concurred, awarding Cornish Kern the highest score of the final judging stage.
Sarah Barnes, technical manager at Lynher Dairies Cheese Company, who collected the award in London, explains; “I’m on top of the cheese world! Throughout the course of the day our Kern went through so many layers of judging, going from 3,001 to 66, to the top 16 and then World Champion and the judges said some wonderful things about our cheese. Cornish Kern is a new concept so to see it come to this is so exciting for the company, and a great start for this cheese’s career.”
Cornish Kern was awarded 75 points out of a possible 80 by the Super Jury of 16 judges, just ahead of an Italian Blu Di Bufala made by Quattro Portoni Caseificio in second place with 69 points. In joint third, were an Austrian Capellaro from Almenland Stollenkaese and a South African Dalewood Huguenot made by Dalewood Fromage, both scoring 67 points.
John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, commented: “The competition was immense this year, with more nations represented than ever before, so bravo to Lynher Dairies for taking the top gong on this truly international stage. Cornish Kern is a perfect example of cheesemaking at its finest, so it’s wonderful to see this small team receive such recognition for their craft and a heartfelt pat on the back from the global cheese community. Taste of London Festive Edition has provided a wonderful backdrop for us this year, with some of the finest food and drink around under the same roof as the world’s best cheese, and it has given us great pleasure to return to London to celebrate three decades at the heart of the cheese world, before the World Cheese Awards sets sail again for pastures new in 2018.”
Entries made their way by road, rail, air and sea, via 12 consolidation points located in every corner of the globe, which channelled cheeses into London from nations including Australia, Bosnia and Herzegovina, Columbia and South Africa. The 230-strong judging panel brought together more nations than ever before, representing six continents and 29 different countries, from South Africa and Japan to Mexico and the USA, to taste, nose and grade all 3,001 cheeses in a single day, giving Bronze, Silver, Gold and Super Gold awards to winning cheeses.
With the top 16 cheeses selected, the audience then gathered at Taste of London Festive Edition to watch the International Super Jury debate the world’s best cheeses. Made up of top names from the global curd community, featuring cheese makers, buyers, retailers and writers, including Roland Barthélemy, President of Guilde des Fromagers in France, Norwegian cheesemonger Siri Helen Hansen-Barry, Claudia Bowman from McIntosh & Bowman Cheesemonger in Australia and Mary Quicke from Quicke’s in the UK, the final panel made their cases for their chosen cheeses live on World Cheese TV, before crowning this year’s World Champion Cheese.
Look out for further announcements of this year’s special trophy award winners later this week.
Taste of London Festive Edition took place at Tobacco Dock in London from 16-19 November. For more information, visit https://london.tastefestivals.com.
World Cheese Awards 2017 – the background
- The World Cheese Awards is organised by the Guild of Fine Food
- 2017 was the 30th anniversary edition of the competition, marked by events including The Cheese Bar serving a special Macaroni Cheese dish at Taste of London Festive Edition and award-winning gelato maker, Swoon, unveiling two limited edition cheese flavours, both using previous World Cheese Awards winnersTop of Form
- The planet’s biggest ‘cheese-only’ competition – no yoghurt, cream, butter or other dairy
- 3,001 cheeses from 35 different countries entered – including Australia, Austria, Belgium, Bosnia and Herzegovina, Brazil, Canada, Colombia, Croatia, Cyprus, Denmark, Estonia, France, Germany, Greece, Guernsey, Hungary, Ireland, Italy, Luxembourg, Mexico, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, South Africa, Spain, Sweden, Switzerland, Turkey, the UK and the USA
- 230 judges from across the globe travelled from 29 different countries to nose, taste and grade the cheese
- Judging broadcasted live on World Cheese TV
- A Super Jury of 16 judges decided the final winning World Champion Cheese
How the judging works
Judges work in teams of three or four, identifying any cheeses worthy of a bronze, silver, gold – or no award. They are looking at the rind and the body of the cheese, its colour, texture, consistency and, above all, its taste.
Each of the 66 teams then nominates one exceptional cheese as the Super Gold from their table. These 66 cheeses are the best in the world and are judged a second time by the Super Jury of 16 internationally recognised experts, who will each select a cheese to champion in the final round of judging.
The Super Jury then debates the final 16 in front of a live consumer and trade audience, before choosing the World Champion Cheese live on World Cheese TV, with cheese lovers across the globe tuning in for the drama.
For further information, please contact any of the following:
Sam Brice at Freshly Ground PR
+44 (0) 7961 635960
Amy Brice at Freshly Ground PR
+44 (0) 7717 893123
Tortie Farrand at the Guild of Fine Food
+44 (0) 1747 825200
Taste Festivals will be hosting 20 restaurant festivals in 2017, setting a new benchmark for food and drink events worldwide. Taste Festivals is owned by IMG Culinary, a division of the Events and Federations business unit of IMG Worldwide, the global sports, fashion and media company. All information is correct as of the time of release.
The German giant – which last year achieved a turnover of $1153m – has recently produced its second sustainability report in its goal to combine economic success with ecological and social responsibility. “We are highly committed to the environment, and sustainable action is deeply rooted in our corporate philosophy,” chief executive Dr Franz Josef Konert says. The company is the world’s foremost innovator and producer of collagen proteins, with 21 plants spread across all five continents. Its collagen proteins are used as gelatins in food and pharmaceutical products, and the company invests in new energy-saving technologies and improved production processes on a regular basis. Some measures in the report include the recovery of water from production, the use of electricity from renewable energy sources, and the utilisation of residues from gelatine production as compost.
It also presents the development of some important key figures – for example, despite an increase in production volume, the energy consumption, quantity of fresh water used, wastewater volume and emissions such as the greenhouse gas carbon dioxide (CO2) have all reduced. GELITA marketing and communication head Michael Teppner says in addition to the continuous improvement of production processes, the company also focuses on the development of innovative products. “The quality of our products also helps to conserve natural resources, such as when they are used in fertilisers or detergents, and they contribute to health and well-being.” When processing animal raw materials (by-products of meat production such as cattle hide or pig skin) for gelatine and collagen peptides, the issue of fats, functional proteins and minerals also arise.
GELITA has developed complex processes to produce quality products from these materials – fertiliser, animal feed or biofuels, for example. “Our modern manufacturing processes mean that the raw materials are almost completely utilised in a sustainable and efficient way,” Teppner says. Sustainable economic management also includes dealing with employees in the right way. Occupational health and safety are top priorities at the company, such as improving work processes or investing in safe facilities.
The company has a continual decline in the number of work-related accidents at its sites, despite an increase in the number of employees globally. Social commitment does not end at the factory gate: in 2016, the company supported 96 projects worldwide, ranging from sporting events and aid for socially disadvantaged people to educating young people. The commitment includes cooperation with schools and study trips or music lessons for talented children and youngsters. “Sustainable commitment at GELITA, however, means more than just material support. Our employees themselves get actively involved in providing help”, Teppner says. www.gelita.com
DKSH enjoys exclusive partnerships with Principals and Trading Partners around the world. We combine their R&D with our application capability to provide innovative solutions for our customers through best in class food ingredients and raw materials. We cover food, pharmaceuticals, coatings, plastics, personal care and agriculture markets. DKSH has a vast portfolio including hydrocolloids, starches, maltodextrins, chocolate, freeze dried fruits, croutons, marshmallows, natural and organic flavours, natural colours, creamers & foamers (dairy and non dairy), minerals, lactic acid, emulsifiers, soluble fibre, proteins, ethanol, sweeteners, tableting aids, clean label preservatives for yeast and mould inhibition, antifoam, glycerine and more.
119 Carbine Road
PO Box 62005