F+B Technology | November 2020 by Review Publishing Ltd

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November 2020

Vol. 1

10.95

No. 2

editorsnote Tania Walters Publisher

tania@reviewmags.com

he Labour Government announced an impending climate emergency declaration. The announcement came on the same day as the Speech from the Throne, which outlined the Government’s priorities for this electoral term. Any declaration, however, is empty of power unless backed by policy complete with timelines. The report to the Southland District Council’s water supply the subcommittee has said that climate change has the most potential to affect the general wellbeing of the district over the next 20-80 years. Storm, flood and drought impact the economy. Policies need to address the issues around water, from droughts to flooding and particularly water availability.

Over the longer term, there will be the effects to biosecurity, ecosystems and biodiversity, with the future of some crops uncertain. In this issue, we look at technology. While not always top of mind, technology has changed how we efficiently produce food and beverages through applications, robotics, data and processing techniques. The rise of robotics in the food industry is a real example of food technology working well. 3D Printing and the use of drones have also had an impact on the sector in a positive way. Technology plays a significant role in improving shelf-life, food safety and the reduction of waste. During this pandemic, a rising concern for consumers is the supply of healthy and sustainable goods. Consumers are paying more attention to labels and watching out for harmful ingredients, so brands are looking for alternatives for reformulations. Consumers are also looking at where

companies are sourcing their products and also how they are handling their waste. Packaging has also been under the microscope, with recent supply chain issues there have been some opportunities opening up for local suppliers. Tech is aiding f&b companies to find packaging alternatives to plastics, such as edible packaging, micro packaging and some bacteria or virus-fighting packaging emerging. Evolving technology continues to be one way forward. With advancements, there are so many different ways that it can change how we produce food sustainably; some of those innovations and ideas are in this issue.

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localnews NZ SCIENTISTS LEAD THE CHARGE

Sirma Karapeeva

New Zealanders will be invited to take part in a major research programme to assess the health and well-being benefits of eating pasture-raised beef and lamb, compared to grain-finished beef and plant-based alternatives. Approximately 100 people will be monitored in two ground-breaking clinical studies, led by researchers from AgResearch, the Riddet Institute and the University of Auckland. The

projects will assess the physical effects on the body from eating the different foods for up to 10 weeks, as well as psychological elements, such as satisfaction, sleep and stress levels. The research team includes meat scientists, agricultural academics, dietitians, behavioural experts and social scientists. Sirma Karapeeva, Meat Industry Association Chief Executive, is excited by the programme of research being undertaken by Meat Industry Association’s Innovation arm. She said much of the global research on the health, nutritional and environmental aspects of red meat was based on intensive grain-finished farming systems. “However, New Zealand specialises in free-range livestock farming that is naturally pasture-raised, antibiotic-free and hormone-free,” noted Karapeeva. “We know there are myths and misinformation about the production and benefits of eating red meat, so we have turned to research to help bring balance to what consumers are hearing. Nutritionists tell us moderate amounts of red meat can be an important part of a well-balanced diet, and this research aims to build on

the substantial credible evidence that underpins this advice. Karapeeva went on to explain that consumers are choosing to make ideological decisions about what they eat. In part, this is a backlash against broken food systems, such as factory farming and ‘big food’. There is a growing consumer desire for better quality food produced from natural systems, which supports a strong future for ‘real’ red meat as produced in New Zealand. Research shows there is untapped global demand for natural beef and lamb raised on grass pastures and consumers are prepared to pay a premium for it. “New Zealand farmers have a compelling story to tell about our natural farming systems and a strong point of difference against many of our international competitors. The red meat sector is working hard to ensure that story is heard by consumers around the world.” The initial stages of the programme are led by AgResearch and the Riddet Institute. AgResearch will develop nutritional profiles and the Riddet Institute will undertake lab-based (or “in vitro”) digestive analysis of the products. Results from these two studies

will provide baseline data about pasture-raised beef and lamb and its consumption in comparison to other foods. University of Auckland researchers will then oversee the final two stages, investigating both the short-term and long-term well-being and health benefits of red meat consumption. The highlight of the programme, a sustained clinical study, will see members of 40 households on a managed flexitarian dietary regime over 10 weeks. The participants will be monitored over the course of the study and changes in health status, behaviours and attitudes and perceptual well-being recorded. “We will carry out an advanced analysis of red meat, looking at its unique components, such as bioactive lipids and minerals, that make red meat such a nutritious form of protein when included as part of a balanced healthy diet,” said Senior scientist Dr Emma Bermingham of AgResearch. The research is supported by Meat Industry Association Innovation Ltd (MIA Innovation) and jointly funded with Beef + Lamb New Zealand Ltd (B+LNZ), the High-Value Nutrition National Science Challenge and the Ministry of Business, Innovation and Employment (MBIE).

immigration spokesman who added that it was always worrying when skilled and valued workers were lured overseas. “Experienced workers in these industries are not silly – $2000 may seem attractive but when you face the costs of travel, living in remote rural Australia and no quarantine space back into New Zealand until February 2021, it is not so attractive,” said Lewis.

That the scheme had been set up at all showed the Australian Government’s willingness to support its primary producers. “Good on them for making this a priority and making sure their sheep get shorn and their fruit gets picked,” he said. “Maybe our Government can come up with some incentives – it does not have to be identical; it could be Kiwi-ised – to help our industries out.”

Immigration Minister Kris Faafoi said finding seasonal workers was a problem on both sides of the Tasman and that work to establish whether Recognised Seasonal Employer (RSE) workers could be brought into New Zealand in limited numbers was ongoing.

AUSTRALIAN GOVERNMENT TRYING TO POACH KIWI FRUIT PICKERS As New Zealand and Australia head into peak harvest season and with a shortage of seasonal staff, the Australian Government is offering Kiwi workers a $2000 bonus for heading across the ditch. International workers could receive up to $2000 if they relocate to take up short-term agricultural work under a ‘relocation assistance’ scheme advertised on the Australian Government’s jobseeker website. The site states that from 1 November 2020 to 31 December 2021, relocation assistance will be available for people to move and take up jobs in agriculture, including harvest work. As well as harvest work, the scheme applies to some jobs in the livestock and dairy industries, including dairy manufacturing, shearing, and raising stock. Like New Zealand, Australia is facing a significant shortage of seasonal workers due to COVID-19 border restrictions, but while Kiwis are currently able to travel to New South Wales and the Northern Territory in Australia without having to quarantine upon arrival, Australians are not allowed to enter New Zealand. The offer might not be as good as first appears, however, noted Chris Lewis, a Federated Farmers

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REDUCING GREENHOUSE GAS EMISSIONS ON KIWI FARMS Growing Ecotain on a 2.5-hectare paddock on a family dairy farm near Waharoa, The University of Waikato is nearing the end of a two-year pasture trial study that could provide the hard evidence farmers need to reduce agricultural greenhouse gas emissions. Ecotain was marketed by seed company Agricom and was a cultivar of plantain, a plant commonly found in lawns and gardens, where nitrogen behaved differently compared to other pasture grasses. Cows eating plantain produced urine with lower levels of nitrogen, in turn, lowering the level of nitrous oxide, a harmful greenhouse gas, released to the atmosphere, according to University of Waikato research officer, Aron Wall. While farmers have already been trialling plantain in pastures to reduce nitrogen leaching into waterways, the University study, funded by the New Zealand Agricultural Greenhouse Gas Research Centre, would also test plantain’s ability to reduce agricultural greenhouse gas emissions, especially nitrous oxide.

GREEN WITH ENVY

Research equipment based between the trial paddock and a control paddock, was able to measure the exchange of gases in the air, including carbon dioxide, nitrous oxide and methane. Plantain has the added benefit of a single, large tap root which went further into the ground to source water, making it a hardy survivor during dry summer periods. “We know plantain is resilient to drought which means it can keep growing and take up carbon,” noted Wall, who added that the research on plantain was just one of many projects based at the same farm aimed at introducing diversification and more environmentally sustainable farm systems.

The makers of two energy drinks are in a battle over the use of a specific shade of green. Energy Beverages, producers of Mother energy drink, and Frucor Suntory New Zealand, the producers of V, have gone to court over whether the specific shade of green on V energy drink packaging can be trademarked. The Intellectual Property Office had previously rejected two attempts by Energy Beverages to have Frucor’s trademark of the shade of green, Pantone 376c, ruled invalid. Energy Beverages has appealed the decision in the High Court in Wellington. The popular energy drink was launched in New Zealand in 1997 and Frucor has held the trademark for the distinctive shade of ‘V’ green since 2008. Energy Beverages uses a similar colour on its Mother Kicked Apple can. The Australian-based company filed two applications to invalidate Frucor’s trademark of the colour. In its first application Energy Beverages argued that

trademarking the colour was contrary to New Zealand law because when printed on different surfaces the shade of green changed, therefore the trademark covered multiple versions and wasn’t precise. Lawyers for the company also argued that the wording of the trademark application was vague. Frucor trademarked Pantone 376c, in its original application, when used as the predominant colour on bottles of V as well as related advertising and packaging. Energy Beverages argued that Frucor had not provided a definition of ‘predominant’ and questioned whether this could be broken down to a percentage of the packaging. According to assistant commissioner of trademarks, Wendy Aldred, under New Zealand law, once a company has held a trademark for more than seven years, it becomes difficult for it to be revoked. In her decision on the first Energy Beverages application she said that

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November 2020

globalnews ECONOMY VS SCIENCE IN INDIA’S FOOD SECTOR

PREPARING FOR POST-BREXIT CHANGES The United Kingdom (UK) legally left the European Union (EU) on 31 January 2020, but remains in the EU’s customs union and single market until an agreed transition period ends on 31 December. Until that date the UK remains subject to EU rules and regulations. After 31 December 2020, changes will impact New Zealand businesses trading with the UK, or trading between the UK and EU. The UK and EU are currently negotiating the terms of their future trading relationship once the transition period ends. In the absence of a concluded Free Trade Agreement (FTA), trade between the UK and EU will be on non-preferential terms. This means that tariffs will apply where there currently are none. If this happens, the rate applied would be what is contained in the UK and EU’s Most Favoured Nation (MFN) tariff schedules. If the UK and EU do reach a trade agreement, then trade between them will depend on the tariff preferences and rules negotiated. However, whether an FTA is agreed or not, the rules that govern UK-EU trade will change at the conclusion of the transition period. What does this mean for NZ exporters? NZ Trade & Enterprise encourages businesses to make plans for a range of scenarios to minimise the effects of any

disruption. This includes the possibility that a trade agreement is not reached between the UK and the EU by the end of 2020. Because New Zealand does not currently have FTAs with either the UK or EU, for the most part, trade from New Zealand to the UK or to the EU should continue as it does now. There may be some exceptions to this, including the application of a new UK MFN tariff schedule – so engage with your importing agent as early as possible to identify if and how you might be affected. To help ensure continuity and stability in the arrangements underpinning our trade, New Zealand and the UK have signed the following bilateral agreements: Sanitary Measures Applicable to Trade in Live Animals and Animal Products (the Veterinary Agreement) Mutual Recognition in Relation to Conformity Assessment (the Mutual Recognition Agreement) Customs Agreement for Mutual Assistance on Administrative Matters. Continuity arrangements are also in place for: exports of New Zealand organic products conformity checks for the inspection of fresh fruit and vegetables prior to export (in New Zealand’s case, specifically apples, pears and kiwifruit) fisheries catch certification.

The use of GMO foods to augment the local food system has divided opinions in India with some experts renewing calls to approve GMO usage to help reduce food costs and environmental pollution. Others urge caution, however, claiming the scientific concerns are too great. Traditionally a no-GMO country, India recently reinforced this status when the Food Safety and Standards Authority of India (FSSAI) announced a list of 24 foods that would need to be accompanied with a mandatory ‘NoGM’ or ‘GM-Free’ certificate starting from January 2021. The comprehensive list includes many vegetables, all beans, a variety of fruits from apple to papayas, and the top four global crops maize, wheat, rice and soybean. “FSSAI has issued this order to ensure the safety and wholesomeness of articles of food imported into India,” said FSSAI Director (Imports) Dr Amit Sharma said in a formal statement. The Indian trade association All India Food Processors’ Association (AIFPA) has backed the government’s decision so far. “The mere fact that genetic modification of crops is a scientific development is not enough to accept it. Indian food scientists and processors are not convinced of any health benefits of GM Foods for consumers,” noted AIFPA President Dr Subodh Jindal. Jindal cited examples of devastating results scientific developments had had on India in the past such as the introduction of chemical pesticides when under foreign rule and this

impacted its traditional organic farming industry. On the flip side, there are also food industry experts calling for the government to reconsider the benefits of this technology for the food sector. “India would definitely benefit from GMO technology, the government has been slow to accept this tech, but there are many benefits from it that the local food industry needs, including the reduction of pests and diseases besieging rice and other food products,” expressed International Potato Centre Asia regional director and food commodities expert, Samarendu Mohanty. “Rice or other foods produced via this technology would require much less pesticides or herbicides, which in turn translates to less cost for local farmers and thus lower food prices.” India is highly hopeful of establishing a close trade relationship with countries that have embraced commercial production of GM foods, meaning this anti-GMO approach could have implications when it comes to trade with economies such as Japan, Australia, The United States, and Canada. That said, Dr Jindal does not agree that this is sufficient reasoning to introduce GMO for India. “Each country will have their specific circumstances. This freedom should not be supressed, and the government is examining this scientifically,” said Jindal. “India also has to worry about its over 650 million farmers, which is a huge count, ten times more than the entire population of both Canada and Australia put together. It is the sacred responsibility of the government to safeguard the health of the Indian population.”

COCA-COLA HBC REPLACES PLASTIC WRAP WITH PAPERBOARD TECHNOLOGY Beginning with a launch in Ireland, Northern Ireland and Austria, Coca-Cola HBC (CCHBC) will be replacing plastic packaging with paperboard ‘KeelClip’ technology across all its EU markets by early 2022. CCHBC has made a €15 million investment in a strategic partnership with Graphic Packaging International, the developers of the KeelClip and according to the drinks company the

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initiative will save more than 3,000 metric tonnnes of CO2 and 2,000 metric tonnes of plastic each year. Fellow Coca-cola bottler, Coca-Cola European Partners has also planned to roll out KeelClip in its markets, while AB InBev launched the technology in the UK last month with Budweiser, Bud Light, Stella Artois, and Beck’s now using either KeelpClip or fully recyclable wraps.

COOL PACKAGING, SAVING THE EARTH FROM DOWNUNDER The economic and environmental cost of Polystyrene/EPS is enormous. Producers, wholesalers, retailers, households, and customers are demanding a better solution for the packaging and transport of perishable products. Chilltainers are the future, reducing polystyrene pollution and cool chain costs. Chilltainers were developed in New Zealand to replace polystyrene/ EPS for transporting perishable products and are made from specialised corrugated cardboard laminated with an impermeable reflective metallised polyester.

A LOCAL SOLUTION

Chilltainers allow you to enjoy the convenience of kerbside recycling and the thermal performance of Polystyrene/ EPS without the environmental cost, truly making them the coolest thermal packaging around. So cool that beloved and trendy Kiwi brands like Lewis Road Creamery have chosen Chilltainers for their packaging needs. Chilltainers’ challenge was to supply Lewis Road with a cool packaging solution for small product deliveries around New Zealand – and not just cool in temperature. It had

to meet the Lewis Road standards of presentation and quality as well as keep the product at an optimum 9-10 degrees. Having made the change to 100% recycled milk bottles, Lewis Road had been investigating more sustainable practices right across the supply chain. “We were looking for an environmentally friendly option that would keep the product chilled but look great at the same time. It made no sense to be using 100% recyclable bottles but to be sending them out in poly bins,” explained Emily Syme, New Product Development and Marketing Assistant at Lewis Road. Every week Lewis Road sends product to individual customers; as thank you gifts, product samples and new launch promotions. With product being sent nation-wide, Chilltainers had to ensure it would arrive in perfect condition regardless of destination. Lewis Road has exacting standards when it comes to presentation of product so retaining a premium look and feel to their packaging was nonnegotiable. “The purpose, look and feel of the packaging in our customer’s hands must reflect our core values of care, quality and sustainability. Chilltainers tick those boxes,” commented Syme.

“When you receive our products in a beautifully packaged Chilltainer, we’re saying that we care about you and the world we live in.” Being a local packaging solution also fitted with Lewis Road’s core values, the company looks to support fellow Kiwi businesses where possible. “Chilltainers are right here, know our local challenges and working conditions, and they’re so easy to deal with.”

their destination in perfect condition. They were part of the buzz around the premium Ōra King brand which helped the value of salmon exports to the USA double in just one year, growth that the New Zealand King Salmon team attribute largely to the success of their Ōra King strategy which included branded Chilltainers packaging.

GOING THE DISTANCE

From seafood to dairy food, home delivered meals to pharmaceuticals, if it’s perishable and needs chilled transport, Chilltainers is the smart choice. Customising Chilltainers is as easy as customising a cardboard box, the possibilities are endless. Whether they are 1-piece, 2-piece, self-locking or glued, Chilltainers provide a durable, thermally efficient and attractive option for chilled packaging. Whatever your thermal packaging needs, Chilltainers has the coolest solution for your business that is sustainable, recyclable, cost-effective and eliminates toxic waste and disposal costs. If you would like to see what Chilltainers can do to solve your chilled packaging problems, talk to them today, visit www.cilltainers.co/nz.

New Zealand faces huge distances to market for its famously clean and green products. The 100% pure reputation is crucial to Kiwi exporters and the very best performance in thermal efficiency is critical. These businesses demand solutions that perform at the highest level and most importantly, don’t cost the earth. Airline approved, non-leak Chilltainers mean direct shipping from producer to retailer which means no repacking, saving time and money. Chilltainers slimline profile also means you can fit more product in each box and more boxes in each transport container. Chilltainers have helped Kiwi businesses with international growth by ensuring their products arrive at

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GLOBAL SUPPLY CHAIN NO QUICK SOLUTION There is no disputing that the current supply chain situation globally is severely stressed or indeed completely broken. This perfect storm is a combination of COVID-19 and other existing factors that were already being felt well before the pandemic broke. While not an easy fix, communication is key. Making sure that all points in the chain are kept informed. Cargo owners, freight forwarders, importers and exporters must all be in the loop. Cargo owners just want to get the goods to market, every delay costs. Customs Brokers and Freight Forwarders Federation of New Zealand (CBAFF) is working on getting these messages out in mainstream media, but consumers don’t understand the supply chain, they just what to be able to buy the brands they want when they want. The message to the market is simple, be prepared for long delays and be prepared to carry more stock. Lock in bookings as there has been a worldwide surge in consumer demand due to consumers not travelling to spend in other markets. A lack of additional services, reduction in available vessels and berthing windows are posing a big problem given the significantly greater volumes being handled. New Zealand currently has an approximately four-week backlog for bookings from Asia, with most carriers reducing the number of new bookings so in turn reducing the number of containers sitting at transhipment hubs. It is currently taking ships around 15

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days to get through the Australian ports and then the pipeline narrows as they get to New Zealand in a group. This then puts pressure on the ports as congestion in each port builds. Ports of Auckland (POAL) is adding more capacity as currently, they have advised that ships will be at anchor for around 10 days before being able to berth. This has added an additional 15 days to the round trip from Asia/Australia/New Zealand. Carriers are under pressure to get back to Asia within their slots and so are omitting some ports or unloading New Zealand bound freight in Australia. There is a critical shortage of containers globally. New ones are being built and some shipping lines are using sweeper vessels to pick up containers and redeploy. New Zealand’s location along with Australia means that we are often not considered as the best financial bet. Time is money and the shorter routes are more favoured. The brutal reality is that some freight will just not make it to New Zealand in time for the Christmas season. Products with low margins mean that there just isn’t any fat in the margin to air freight. As all freight costs are rising this will be reflected in higher costs and it will be the end of March 2021 before any relief is in sight. The message is the market is very blunt – plan, order strategically, communicate regularly with all parties and you should be able to have product available to meet demand in 2021.

Supply Chain Guidelines for COVID–19 For operating at For operating at Level 3 and Level 2 Level 3 and Level 2 2 November 2020 2 November 2020

The Chartered Institute of Logistics The Chartered and Transport Institute of Logistics and Transport

vanillafeature

Vanilla

anilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the Spanish word vaina (vaina itself meaning a sheath or a pod), is translated simply as ‘little pod’. PreColumbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlīlxochitl by the Aztecs. Pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be handpollinated. Hand-pollination allowed global cultivation of the plant. Three major species of vanilla

The Vibrant ‘Little Pod’

currently are grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico. The majority of the world’s vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighbouring islands in the southwestern Indian Ocean, and in Indonesia. Madagascar’s and Indonesia’s cultivations produce twothirds of the world’s supply of vanilla. Although vanilla is a prized flavouring agent on its own, it is also used to enhance the flavour of other substances, to which its own flavour is often complementary, such as chocolate, custard, caramel, and coffee. Vanilla is the second-most expensive spice after saffron because growing the vanilla seed pods is labour-intensive. Nevertheless, vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy.

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Vanilla is our passion we have been providing vanilla solutions for over 120 years. We are committed to fair and sustainable sourcing of vanilla and have worked directly with growers for over 40 years. This, partnered with our proprietary brewing techniques, ensures you receive only the finest vanilla.

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Organic, Fairtrade and Single Origin Dr Oetker Queen has been actively involved in Vanilla for over 120 years. They are committed to the sustainability of vanilla as an industry and an ingredient.

ver the past decades the company has actively worked with growers and programs in Madagascar, Papua New Guinea, Comoros Island, Tonga and India to help make the industry sustainable for generations to come through education, training and funding. Queen has also pioneered the production of certified organic vanilla, and a significant part of their extracts and pastes are now fully organic certified. It takes over 12-18 months and many hands to make the finest vanillas – but it is Dr Oetker Queen’s passion and obsession. In the range you will find Certified Organic, Fairtrade, Single Origin, Single Variety Vanillas and Blends or flavour essences to suit your needs. In 2004, Queen entered an era of innovation to make Vanilla pods easier to use at home, resulting in the launch of Queen Vanilla Bean paste. This product was an immediate hit with chefs and foodies. In London it went on to win the Most Innovative Food Ingredient award at the 2005 International Food & Drink Event, the first of many awards to follow.

The History of Vanilla

Native to South and Central America, the first people to have cultivated vanilla seem to have been the Totonacs of Mexico’s east coast. The Aztecs acquired vanilla when they conquered the Totonacs in the 15th century, and the Spanish, in turn, got it when they conquered the Aztecs. The Aztecs used ground cured vanilla beans to flavour chocolatl, a drink made from water, ground roasted cocoa beans and a little honey. This drink was an instant hit with

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the Europeans, but it wasn’t until eighty years later, in England, that vanilla was first used as a flavouring in its own right. Queen Elizabeth I began to enjoy vanilla beans in desserts thanks to the suggestion by her private apothecary. Vanilla became a prized flavour in custards, puddings and cakes, especially loved by Queen Victoria, who inspires the name, Queen. The small Melipone bee, native to Mexico is responsible for pollinating flowers that produce vanilla pods, and that therefore flowers cannot be pollinated outside of Mexico without assistance. Only in 1842 Edmonds Albius, a 12-year-old slave in Reunion Island, managed to hand pollinate vanilla for the first time with a small stick. This was the beginning of the commercial success of vanilla, and it paved the way for Madagascar to become the world’s largest producer. Today, about 75% of the world’s vanilla comes from Madagascar and Réunion.

18 Months of Magic

Vanilla is one of the most expensive spices in the world, because growing vanilla pods is extremely labour intensive. A member of the Orchid family, vanilla grows as a clinging vine, climbing up 15 to 20 meters in height, from which, once a year, sprout pale greenish-yellow flowers. Each flower remains open for only 24 hours, after which, if not pollinated, it wilts, dies, and drops to the ground. If pollination is successful, a fruit develops in the shape of a 10-25cm long pod, which contains thousands of tiny round black seeds. Each day, the vanilla farmers must walk their farms and hand- pollinate the open flowers. A pollinated flower will produce 1 vanilla

bean, which can be hand harvested after approximately 9 months. The beans have no flavour at this point. The curing process, which will give the vanilla pods their flavour, takes approximately another 9 months. Each day, the vanilla beans are laid out by hand in the sun to dry and are wrapped up again at night to heat and cure. Once fully cured, the beans are graded and sorted, and then arrive at Queen for extraction and processing. Queen and Hansells Vanilla Beans are gourmet quality, the highest grade possible.

Types of Vanilla

Vanilla Bean Paste is made by concentrating the extract of vanilla beans, with the addition of thousands of tiny vanilla seeds. It is a convenient alternative to Vanilla Pods or Extracts. Natural Vanilla Extract is concentrated vanilla. Historically, the term ‘essence’ meant a highly concentrated form or pure extract. Queen (and sister brand Hansells) oldest vanilla products are still labelled ‘essence’, simply because many old recipes call for it. Our newer additions to the range are typically called ‘extract’.

The flavour in all Queen natural vanilla extracts and essences comes only from real vanilla beans. It is made by infusing vanilla beans in a mixture of water, alcohol and sometimes sugar. With time, careful concentration methods and blending of pure, single origin vanilla extracts, we create our signature flavour profiles. Some of our vanilla’s are pure, and others have some sugar added to create thicker textures and sweeter flavours. The Dr Oetker Queen product range includes everything from premium vanilla paste and extracts, to more economic options. The brand works with its customers to select or develop products that work for your application. Today, Queen Professional Vanilla Solutions are used by leading brands, hotels, restaurants and cafes internationally. In addition to vanilla, our range includes maple syrup, sugar free flavoured syrups, traditional fruit and flavour extracts and essences, food colouring, baking aids and decorations. Visit www.queen.com.au or contact professional@oetker.com for more information.

A Passion For the People Founded by New Zealander John Ross and his family, Heilala Vanilla’s origins began in 2002 as an aid project.

The Kingdom of Tonga had been ravaged by Cyclone Waka, leaving the Islands and its people shattered in the wake of an exceptionally vicious natural disaster. Partnering with a local family in the village of Utungake, together they established a small vanilla plantation that robustly grew into the world-renowned humanitarian vanilla brand, Heilala Vanilla. Grown on rich, Pacific soil and dried under the Polynesian sun, the world’s best vanilla is an all-natural product of a perfect climate. With a highly scientific, unrefined process (coldpressed, slow-extract), and the artisan work culture of the hard-working local farmers and families, Heilala Vanilla is innovating outdated Vanilla products and production. This innovation has seen Heilala receive recommendations from chefs around the world along with glowing reviews in global publications such as Food & Wine, The Wall Street Journal, and The New York Times. The brand were also finalists in this year’s Inspire+ NZ Artisan Awards with their flavoured vanilla extracts. Heilala Vanilla Flavoured Vanilla Extracts combine pure vanilla extract with natural, bold, flavours such as berry, pumpkin spice, and coffee.

The products are ideal for adding a decadent taste to fudge, granola, milkshakes, and cocktails. Sustainability is at the heart of Heilala Vanilla’s ‘Reason Why’. Heilala Vanilla supports ‘The Tongan Way’ (Anga Fakatonga), with a working culture that is social, family-friendly and has given its people a new industry to adopt, supporting the protection of their local lifestyle. Heilala believes that the best vanilla comes from long-term relationships based on solidarity, trust, and mutual respect. Through the Heilala Vanilla Foundation, the company is passionate about supporting 400 vanilla farming families in Tonga through partnerships that build local community opportunities. From its distinctive flavour, its humanitarian mission and fair treatment of farmers, Heilala Vanilla makes people feel as good as the product tastes. Available in North America, Europe and Australasia, Heilala Vanilla continues to be honoured by the food industry and is a globally recognised premium food ingredient brand available directly to its customers. For more information visit www. heilalavanilla.co.nz.

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vanillafeature

The Sweet Taste of Sustainability Vanilla’s delicate taste and enticing aroma make it one of the world’s most popular flavours, and a good fit for everything from ice cream to beverages. Yet, today brands need to take care when using vanilla to ensure their source of the ingredient meets the sustainability and traceability demands of consumers. Recognizing that, ADM has created a streamlined, direct-from-farmer vanilla supply chain.

The global vanilla market is expected to grow 4% CAGR during 2019 – 2023. (Source: Vanilla and Vanilla Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2019 – 2024) Surveys have found vanilla is the most popular flavour of ice cream in the US, UK as well as Australia and New Zealand (ANZ).Food and beverage launches across ANZ containing Vanilla has risen by 47 percent in the last 4 years (Source: Mintel). The popularity of vanilla has led brands to add the ingredient to a wide range of products across their portfolios of dairy and alternative dairy products, beverages and of course bakery products and nutrition bars, setting the sector up

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to grow in the coming years. If products are to continue to succeed, brands should also ensure that their vanilla is aligned with the changing priorities of their consumers. Shifting Priorities, Timeless Flavour. An increasing number of Australian and New Zealand consumers say it is important that the products they buy are made in a sustainable way and food and beverage launches across ANZ with sustainability claims have risen by 209 percent in the last 4 years (Source: Mintel). In Europe, fair wages for workers is one of the top sustainability attributes consumers consider when buying food – a theme not uncommon within the ANZ Food and Beverage landscape. With these shifting consumer expectations from brands and products, Vanilla could pose challenges for food manufactures that want to address these changing consumer demands. Most of the world’s vanilla is grown on thousands of small farms in Madagascar. Traditionally, the supply chains that conveyed vanilla from those farms to food manufacturers were complex, making it hard for buyers to trace ingredients or ensure they live up to environmental, ethical and quality standards. The complex supply chains have enabled bad practices such as adulteration with tonka bean extract or synthetic vanilla. Testing may identify the use of adulterants but the most effective way to ensure authenticity and retain the trust of consumers is to

eliminate the potential for wrongdoing. Simplifying the Supply Chain ADM addressed the potential pitfalls of sourcing vanilla by establishing a direct-from farmer supply chain. The approach, which ADM adopted through its SAVAN alliance with Sahanala, is focused on the transparency, socio-economic stability and cost effectiveness of vanilla production in Madagascar. By going directly to farmers, ADM simplified the supply chain, increasing efficiency and improving traceability — a goal supported by a mobile devicebased system — while ensuring farmers capture more of the value of their crop. Getting more money into the hands of farmers has multiple benefits. Farmers that earn a good living from vanilla are more likely to continue growing the crop. By supporting a body of committed vanilla growers, ADM stands to advance its goal of having a stable, sustainable supply of the ingredient. ADM is using its stable source to create affordable vanilla extracts, flavours and other products that address the full spectrum of food and beverage applications. In doing so, ADM is helping brands meet consumer demands for sustainable, traceable products with the vanilla flavour they love. To find out more about ADM’s vanilla portfolio, and how they can create products and solutions to suit your needs, contact ANZNutrition@ adm.com.

Innovating, with you and for you Global Strength. Local Action. The world around us is changing faster than ever before. To meet your evolving consumer demand, ADM is ready with the innovation and flexibility you need; catalysing your success. We bring you technical ingenuity, problem-solving ability and portfolio breadth that’s essential to transform and deliver on today’s critical need for adaptability and speed. Bringing more than a century of global expertise to Australia & New Zealand. Your Edge. Our Expertise.

meetthegrower

Mukul Juneja VP Commercial Development Vanilla at ADM

Vanilla, Creating Real Change in Madagascar: A Conversation with Mukul Juneja, VP Commercial Development, Vanilla at ADM

lmost 80 percent of the world’s vanilla is sourced from Madagascar where it is produced and collected from villages in a complex supply chain. ADM had a different idea and through SAVAN, its joint venture partnership with Sahanala, ADM has helped create the industry’s first farmer-owned processor and exporter of vanilla beans, rooting its supply chain at the origin source. F+B Technology sat down with Mukul Juneja, VP Commercial Development, Vanilla at ADM to talk about the initiative and what it means to the vanilla farmers ADM works with. Sahanala is a farmer-owned cooperative that has more than 4,000 vanilla farmers across 18 village associations in Madagascar. The vertical supply chain implemented by ADM has eliminated unnecessary steps and stress from the typical vanilla supply chain, ensuring that farmers are directly engaged in the entire business model. Simplifying the collection has ensured that farmers receive more of the profits

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from vanilla sales. “To make the supply chain more sustainable long-term, farmers had to benefit from it more than they were,” explained Juneja. “The younger generations also did not have enough incentive to stay with vanilla farming.” Sustainability being about so much more than the protection of the planet, ADM asked how they could make vanilla growing more sustainable for farmers economically, ensuring the longevity of vanilla farming in the country. The answer was in the traditional supply chain, versus ADM’s direct trade. Traditionally, farmers had no access to the buyers. Through SAVAN, ADM removed the middlemen and let the farmers own the supply chain themselves. This created a much greater incentive for farmers who could now make the margin that had been going to those middlemen. On top of the market price that ADM pays, farmers also get an owner incentive - payment that is timed with the lean season in Madagascar. Growing vanilla is a time-consuming labour of love! Peak flowering in Madagascar takes place in October/November when the average farmer will hand pollinate several hundred flowers a day. Vanilla takes nine months to mature into green beans which are harvested from May to August. It then takes another three months for the beans to properly cure so it is important that farmers have economic security all year round. Juneja, who has a Bachelors in Dairy Science and a Master’s in food science has been in the food industry since graduating from Cornell. For the last eight to nine years he has been in the flavour and colour industry, starting in marketing before moving into commercial development. Juneja has been to Madagascar multiple times working directly with farmers, many of whom he now knows personally. Vanilla is a competitive industry, and it’s the direct to farmer relationship that Juneja described as ADM’s biggest competitive advantage. “I’m very excited about our joint venture (SAVAN) which is about four years old, it’s been hugely successful already and has tremendous opportunity going forward.”

The partnership ADM has with Sahanala doesn’t simply begin and end with a sale, the company also works to implement industry-changing, farmer-focused social programs for reliable education, medical care and food security that help uplift the quality of life for vanilla farmers. The joint venture is also engaged in reforestation throughout the vanilla growing regions in Madagascar. Each farmer association chooses how to allocate profits generated through SAVAN operations in ways that make the most immediate positive impact on their communities including community health offices, schools, and churches. To ensure food security, ADM Cares recently approved $70,000 to provide rice for Sahanala farmers in the off-season, supporting 17,000 people including 4,410 farmers and their families. The direct trade that ADM has set up also aids in traceability. More and more consumers are looking for information about where products come from and if they are ethically sourced which is why ADM introduced a digital traceability platform, a first for Madagascar. With the old supply chain, traceability was hard to do. ADM bought software developed in Uganda that was used for coffee traceability and finetuned it for vanilla. Now the industry at large is looking at expanding from that success. “You’re going to see a lot more formalisation of traceability in Madagascar,” noted Juneja. “Consumers want to know that

the people growing the crop are being treated fairly and you can’t know that unless you know where the product is coming from.” From a food safety standpoint, something that has been highlighted since the outbreak of the COVID-19 pandemic is that less handling also means less chance of contamination. There was enough buzz around ADM’s farmer ownership initiative that the president of Madagascar, Andry Rajoelina, recently expressed the desire to visit one of SAVAN facilities in Antsohihy. The president ended up staying much longer than expected spending time with the farmer leadership, to discuss the relationship between Sahanala and ADM, our efforts to improve product quality, and farmer livelihood. He even shared his thoughts from the visit along with many pictures on his social media,” said Juneja, “It’s very rare for a country’s president to stop by your processing facility and we are very proud of this engagement.” The buzz that SAVAN has created is partly due to the commitment the team from ADM continues to dedicate into the venture. Farmers are expressing that they’re interested in growing the cooperative and more and more village associations are wanting to join, which allows ADM to continue building sustainable sourcing of Vanilla for their customers and consumers. To learn more about SAVAN and ADM’s work in Madagascar visit www.adm.com or contact us at NutritionANZ@adm.com.

Pacific Flavours, Different From the Rest Pacific Flavours and Ingredients Ltd started from humble beginnings in January 2003 with Bob Spencer working from a small home office. Over the years they have expanded to a 3000m square metre site with large office spaces, warehousing and production facilities. The original family values and great hardworking employees are still the core of how Pacific Flavours operate. Customers are at the heart of the business, they come first.

INNOVATION To win in the marketplace today requires consumer insights, innovation expertise, creativity, and inspiration. Pacific Flavour’s supplier agencies and range of products ensure that they

have the right raw materials to meet the needs of customers and that orders are delivered on time by its highly efficient supply chain. Being fully New Zealand owned and operated means people come first, and decisions are made quickly. That is what makes Pacific Flavours different from the rest.

GROWTH Pacific Flavours started with one person but now has a close-knit crew of 15, all highly experienced in their fields. People at Pacific Flavours are thirsty for knowledge, they are active members of many food and beverage associations and are thrilled to have taken out several prominent industry awards. Keeping in close contact with its many global suppliers, all leaders in their fields, allows Pacific Flavours to stay up to date with emerging worldwide trends.

SUSTAINABILITY Pacific Flavours has a big focus on sustainability and doing its bit for the wider community. They have a continuous improvement programme in place to ensure they are always looking for new ways to do its part in

recycling, reducing, and reusing. Pacific Flavours endeavours to maintain a safe, healthy, and functional workplace. In order to do this, they have set up sustainable workplace practices to ensure the longevity and wellbeing of its team. These include implementing stressreducing strategies for the team and examining each employee’s carbon footprint which minimises the environmental impact of Pacific Flavours as a company.

SERVICE The Pacific Flavours team place great emphasis on delivering on time, every time to its clients. They want all of its valued customers to see them as setting the standards, providing continuous improvement, and embodying friendly, honest service. To learn how Pacific Flavours and Ingredients can work with you and your business visit www.pacificflavours.co.nz or call (09) 570 1516.

Providers of P Flavours (liquid and powder)

P Fruit pastes, Ice cream and Gelato bases

P Proteins P Sweeteners

P Functional Nutritional Ingredients

P Enzymes P Functional spice

P Omega oils and powders (marine &

blends P Snack seasonings P Brines and cures P Collagens P Bakery Ingredients P NZ Extracts

algae) P Oleoresins, antioxidants & natural colours P Red Arrow Smoke flavours

www.pacific-flavours.co.nz November 2020

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Sweetcorn

Sweetcorn, corn, or maize came from the American continent but is now grown throughout the world.

n grain form, maize is the staple diet for American Indians in Mexico, Peru and Southern North America. A sweet version of maize was developed, resulting in the name sweet corn, and it became a popular fresh vegetable in the 1960s. Several varieties are available, some with white kernels and others with a mix of yellow and white kernels. Varieties differ in sweetness, and recently super-sweet varieties have become available. What to look for: Choose sweet corn with fresh green husks and soft yellow to light brown tassels - the darker the tassels, the riper the sweet corn. The kernels should be plump, pale and tightly arranged. The kernels darken as the sweet corn matures. Varieties vary in sweetness and colour – yellow and white and sometimes bi-coloured. There is no consistent relationship between colour and sweetness, but the darker the colour the greater presence of carotenoids. Availability: December - April. Store: Refrigerate in plastic bags and use as soon as possible. How to prepare: Remove husk and tassels, trim ends, cut as required.

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Boil: place the cob in boiling water and by the time the water has returned to boiling the corn will be cooked. Overcooking makes the corn kernels tough. Grill: wrap corn in aluminium foil. Blanch and refresh first. Barbecue: leave husk on. Microwave: leave husk on, and depending on the microwave’s power, each cob takes 2-3 minutes on full. Cool before removing the husk and tassels. Kernels: To remove kernels from a raw or cooked cob, use a sharp knife to carefully cut off the kernels and use in salads and other savoury dishes. Ways to eat: Eat cooked on the cob or stir fry kernels with a little oil. Use kernels in corn fritters or add to salads. Nutrition: Sweet corn is a good source of carbohydrate and contains a range of nutrients, especially B group vitamins. It is a source of vitamin C, niacin, thiamine, folate and contains dietary fibre plus a dietary significant amount of potassium. Phytonutrients include carotenoids, lutein, and zeaxanthin, which are of particular interest due to their association with eye health. Phenolic compounds, namely phenolic acids,

are also present.

TRY THESE IDEAS:

• Barbecue or char-grill corn cobs in the husk. • Mini sweetcorn fritters with sweet chilli sauce. • Sweetcorn fritters or waffles for brunch or lunch. • Corn chutneys and pickles. • Sweetcorn and chicken soup. • Corn and Thai flavours simmered in coconut milk. • Corn husks used to line muffin pans for corn muffins and frittatas. • Corn kernels and goats cheese grilled on toasted sour dough. • Corn kernels with diced red onions, celery, and capsicums as a salsa. • Corn kernels added to cornbread dough. • Sweetcorn kernels added to fish or scallop chowders. • Sweetcorn with diced chilli and lime juice served with chargrilled meats. 100C 0M 69Y 30K

0C 91M 87Y 0K

0C 34M 91Y 0K

0C 23M 23Y15K

76C 0M 91Y 0K

100C 94M 0Y 0K

0C 0M 0Y 100K

PANTONE 341

PANTONE RED 032

PANTONE 137

PANTONE 4735

PANTONE 361

PANTONE 2735

BLACK

HOW TO RECOVER FROM COVID

Over eight months ago, New Zealand went into COVID Level 4 lockdown, and our world changed. Nothing this year has been normal, and nothing has been predictable based on past experiences. The first casualty of COVID was our health and then our freedom of travel. They were quickly joined by the economy.

Mike Chapman Chief Executive, HortNZ

e are now in the grip of one of our worst economic downturns and, paradoxically, the residential housing market is in rapid growth. For New Zealand to recover, we need to continue and grow our exports, not our residential housing market. As a country, we need to break out of that housing paradigm and think clearly about the future. Our number one exports are from the primary sector, which makes up three-quarters of New Zealand’s exported goods. As COVID struck, there were some falls in the prices paid offshore for our produce, but in many cases, prices have moved back towards pre-Covid levels. Food that is seen as promoting health has done very well in the COVID era but gains across our primary sector have not been even. The two big winners have been horticulture and forestry. The demand for wood from China has benefited

forestry, and kiwifruit’s growth in both volume and value has led to a strong result from horticulture. However, reduced sea freight and markedly reduced air freight combined with a lack of shipping containers are all inhibitors of further growth. The single biggest issue facing horticulture is a critical seasonal labour shortage because there are not the pre-COVID backpackers and RSE workers in the country. 50 percent of our seasonal workforce are already New Zealanders, and massive campaigns are running to attract more New Zealanders. If, however, the supply of seasonal workers cannot be resolved, horticulture will not be able to be a strong contributor to New Zealand’s economic recovery. Dairy has lifted its farmgate milk price since the start of the season, but the risk of a drought and the lack of water storage to weather a severe drought will dramatically affect volumes, but when it comes to beef and lamb, prices are down and continue to track down. Meat exports to Europe and the United Kingdom will be further hampered by yet-to-be-concluded free trade agreements, so volume growth in

those markets is unlikely. The sum of all of the above is for New Zealand’s economic recovery, a strong contribution from the primary sector needs to be enabled. Before the primary sector can grow export returns, there are several baseline issues that need to be resolved. As noted, sea and air freight supply chains to take our exports out of New Zealand are disrupted. The Government is working on supporting airfreight for the coming season, but the issues with sea freight are more complex and require longer-term measures to address. The next issue is getting our produce into markets, which is another area the Government is focused on. We need to keep making trade deals and freeing up access to markets as these agreements take many years to be negotiated and come into operation. Domestic issues with growing produce include access to stored water and protection of highly productive land from housing developments. Water and high-quality land are needed for our industry to grow the high-quality produce needed for export. Once again, work is being done on this with the Government. Then we need new plant varieties

so that we can excite and entice the consumer to pay more for our produce and not purchase our competitors’ product. This requires continued research and development but also world-class quarantine facilities for plant varieties to be imported into New Zealand. Also, our roading, internet and port infrastructure need to be fit for purpose. Finally, we need skilled people to grow, pack, ship and market our produce across the world. So, to turn the primary sector back into growth mode and to further accelerate those parts of the primary sector that are increasing exports, the underlying conditions that are needed to enable and support the primary sector need to be addressed. There is a lot of work to be done that may seem mundane, but it is these building blocks that are essential for the primary sector to continue to grow and contribute to New Zealand’s economic recovery. The time for addressing roadblocks is right now as we are already in our harvest season. Decisive and farreaching decisions and policy settings are immediately required. We can and are achieving this by working with the Government.

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ON-SITE TRIALS: A Low-Risk Approach to Proof of Concept

There is a lot of truth to the old saying ‘seeing is believing’. There’s nothing like seeing the results with your own eyes in order to tell whether or not a trial has been successful; if a new product is everything that you hoped for; or if changes to production have delivered the expected improvements in product quality.

Matt Hale

International Sales & Marketing director, HRS Heat Exchangers

rials are also invaluable for assessing product quality parameters such as appearance or organoleptic performance, testing packaging designs and consumer research, producing samples for chemical or microbial analysis, or even assessing the feasibility of production. However, due to the complexity of modern food production systems, it can be hard to assess multiple options and small production runs. That’s why HRS has developed a range of portable and trial units, which allow clients to test a variety of equipment including tubular and scraped surface heat exchangers, pilot evaporation plants and mobile piston pumps.

TRIALLING PRODUCTION TECHNIQUES If you already have a successful product, making changes to the way in which it is produced or formulated can provide cost savings or other margin improvements; but it is not without risks. Before making wholesale changes – for example, altering the temperature and time regimes for a pasteurisation process – it can be reassuring to find out what the effect on both your product and overall process will be. After all, nobody wants to invest in major changes to production equipment which then have to be reversed due to adverse consumer reactions or an unsafe product. One way to do this with heat exchangers is with a trial unit for in situ testing of equipment, or by performing trials and analysis on raw ingredients and products for the client at the manufacturers’ own facility. These types of trial not only help to inform the design of the heat exchanger but can also provide buyers and users with the confidence to invest in, and install new equipment.

GENERAL ADVANTAGES OF TRIALLING PRODUCTS In today’s competitive market, companies, their clients, and consumers are all looking for the next trend. For many food businesses, the development of new and existing products is therefore as important as the production of existing lines. Trialling products also helps companies to sell them in the longer term; whether demonstrating the benefits of a new line to the board in order to obtain internal funding for product development or producing samples for retailer and consumer feedback.

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In some markets, trials are required for products to be approved prior to sale; for example, where products make distinct nutritional or health claims it will be necessary to prove these scientifically. Trials also allow potential production issues or glitches to be identified and rectified before investing in a full-size production facility, and can even inform assessments such as Hazard Analysis and Critical Control Points (HACCP) before full-scale production is required.

EQUIPMENT TO FACILITATE IN-HOUSE TRIALS

Buying dedicated equipment for trials can be prohibitively expensive. However, good equipment which is flexible enough to be used for a wide variety of trial and production purposes can quickly repay the initial investment. To facilitate this type of trial, HRS has produced a range of trial-size equipment with the reliability and performance of their full-size counterparts, but which have been specifically designed to be easily portable between production lines or even sites. The HRS Asepticblock Mini Series allows manufacturers to produce new trial products involving pasteurisation

and aseptic packing without the expense or wastage that can accompany fullscale trials. It also alleviates the need to suspend or interfere with routine production. The HRS Asepticblock Mini Series enables production of a fullscale final pack, but using as little as 20 kg of product. Another aid to conducting trials is the HRS BPM Series of reciprocating, positive-displacement pumps. The BPM is a mobile version of the standard BP Series pump, which is mounted on a mobile skid unit for easy movement, allowing it to be used across multiple production lines and locations. This makes it popular with food manufacturers producing short runs of specialist products and numerous trials, as they can enjoy the benefits of a BP Series pump without the need to invest in a dedicated pump for each line, resulting in considerable capital savings. The modular nature of many HRS heat exchangers means that we can also provide trial units of many of our heat exchanger models. Recent examples using trial versions of the HRS R Series of scraped surface heat exchangers have including a chocolate manufacturer, cheese producer, a jam factory and for wax production. In each case mounting the trial heat exchanger and relevant controls on

pallets or a purpose- designed suitable skid frame not only aids delivery and installation of the equipment, but makes it easier to move around production facilities, for example to investigate the use of different lines and possible installation locations. Another benefit of the R Series is its ability to recover product at the end of production runs. By running the unit in reverse, a large percentage of the hold-up volume is recovered, with this function

being demonstrated trials with viscous products such as pet food and custard. Investing in any new processing equipment not only represents a significant capital outlay, but results in inevitable disruption during installation, however by trialling equipment prior to investment both users and manufacturers can be sure that the best solution has been chosen.

MANAGING ENERGY EFFICIENTLY

HRS provide a range of Corrugated Tubular and Scraped Surface heat exchangers, components, modules and complete processing systems that help you to optimise production, make the most of raw materials, while reducing energy consumption, waste and emissions: Pasteurisation

Evaporation

Sterilisation

CIP

Aseptic Filling

Hot Water Sets

info@anz.hrs-he.com AU: +613 9489 1866 NZ: +64 9 889 6045 www.hrs-heatexchangers.com/nz

November 2020

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techtalks NEW CONTRACT FOR HILL LABORATORIES AND ZESPRI INTERNATIONAL LIMITED

Hill Laboratories, New Zealand’s largest privately owned, independent analytical laboratory, has signed a contract with Zespri Kiwifruit, New Zealand’s largest horticultural exporter, to provide fruit collection and maturity testing services. The contract transitions the delivery of the critical fruit collection and maturity testing to a trusted partner in Hill Laboratories. The establishment of a Hill Laboratories’ laboratory in Tauranga will complement the already functioning Hamilton, Auckland, Wellington,

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Christchurch, and Blenheim labs. Hill Laboratories has an established relationship with Zespri, having completed residue testing for 19 years, and the addition of the fruit collection and maturity testing services is a further step in supporting the New Zealand grower’s co-operative. The testing is part of Zespri’s export maturity clearance programme, whereby maturity samples are collected and processed before being cleared for harvesting and plays an important

role in the taste programme which incentivises growers to produce great tasting kiwifruit. As part of the extended commitment to the Zespri partnership, Hill Laboratories has made a significant investment in terms of IT and infrastructure. Hill Laboratories CEO, Dr Jonno Hill, described both Hill Laboratories and Zespri as embodying the support local drive that our country needs. Testing can be delivered by a New Zealand-owned company, contributing to the New Zealand economy. “We’re proud to extend our partnership to now include the fruit collection and maturity testing in our service offering to Zespri,” said Hill. “It allows us to further support

the kiwifruit industry, by delivering a holistic service. Accurate analyses are our core business, and our commitment to service excellence will provide the kiwifruit industry with assurance.” “We’re really pleased to have Hill Laboratories providing these services which are a crucial element in Zespri continuing to provide great tasting kiwifruit to our global consumers,” commented Zespri Chief Global Supply Officer Alastair Hulbert, who is confident that Hill Laboratories will deliver the service effectively, having previously provided residue testing services to Zespri. “The future is looking bright for the NZ kiwifruit industry, and we’re thrilled to be playing a more significant role in the coming years,” added Dr Hill.

FOODTECH PACKTECH

CONFOIL’S COMMITMENT CONFOIL’S COMMITMENT KEEPS CUSTOMERS CONTENT Keeps Customers Content

onfoil makes it production processes that are the top priority clean and hygienic. nd because of Confoil’s Confoil makes it the top Takeaway containers, to offer what designed commitment to quality, theoffer company catering can size,rest can be priority to what the from single to customers assured knowing their foodgas, describes as frozen and then heated using company describes as containers are made using professional, New Zealand’s electric or microwave ovens (yes, accredited quality production processes New Zealand’s largest largest selection of foil trays for all you can microwave a foil tray). that are clean and hygienic. your food packaging stored, containers, stacked and handled designed selection ofrequirements. foil trays for EasilyTakeaway And because of Confoil’s thefrom range spans everything from single to catering size, can be all your food packaging frozen and then heated using gas, commitment to quality, customers a 48mm hors d’oeuvre, small electric or microwave ovens (yes, you can rest assured knowing their tart pans to individual or family requirements. can microwave a foil tray). Easily food containers are made using sizestored, pies,stacked flans, and pizzas and the a full handled range professional, accredited quality rectangular gastronome rectangular spans everything from a 48mm hors d’oeuvre, small tart pans to individual

baking dish. For caterers, large trays for fresh or frozen food, or family size pies, flans, pizzas and a platters for hors d’oeuvres, cakes full rectangular gastronome rectangular and snacks. baking dish. For caterers, large trays for fresh or frozenaluminium food, platters for hors “Recycling requires d’oeuvres, cakes and snacks. only five percent of the energy Recycling aluminium requires and produces only five percent of only five percent of the energy and CO2 emissions as compared produces only five percent of CO2 with primary production and primary reduces emissions as compared with production and reduces waste going waste going to landfill. Aluminium to landfill. Aluminium can be recycled can be recycled indefinitely, as indefinitely, as processing does not processing does not damage damage its structure, hence keeping its its structure, hence keeping mechanical integrity indefinitely. its Aluminium is also the most cost

mechanical integrity indefinitely. Aluminium is also the most cost effective material to recycle. “We also offer the dual oven able paperboard meal trays which can be sealed with a film or rigid recyclable plastic lid. A full range effective material to recycle. They also are available offerof thefilm dualand ovenmachines able paperboard to seal these containers. These meal trays which can be sealed with a film or rigid recyclable plastic lid. containers are 95% degradable A fulland range of film andspecifically machines are recyclable, available to seal these containers. These designed for freezer, microwave containers are 95% degradable and and conventional ovens” recyclable, specifically designed for Printed Dualpak trays can freezer, microwave and conventional ovens. boldly carry your brand for easy Printed Dualpak trays can identification by consumers and boldly carry your brand for easy any information whichand you identification by consumers anymay want to convey to end users. information which you may want to convey to end users.

CONFOIL FOOD PACKAGING

Confoil not only offers a comprehensive array of aluminium foil trays but also a range of Dual Ovenable Paperboard containers to suit almost all applications. Combine this with a range of sealing machines and film, and we can provide the whole package! Additional to the aluminium trays is our extensive range of parchment muffin wraps and decorative paper baking moulds, along with our new vegetable parchment flan trays. These flan trays demonstrate excellent baking release qualities and are ideal for metal detection applications. Confoil can provide takeaway containers designed to be easily stored, stacked and handled- from single serve to catering size, they can be frozen and then heated by oven or microwave. For the pastry cook everything from small tart pans to individual or family size pies, flans or pizzas. For caterers large trays for fresh or frozen food, platters for hors d’oeuvres, cakes and snacks. Locally manufactured to accredited standards, with all relevant food packaging certifications you can be safe in the knowledge that the packaging is clean and hygienic.

FTR578

Freephone: 0800 107 620 | Email: info@confoil.co.nz | www.confoil.co.nz

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November 2020 15/05/14 9:39 PM

techtalks

CUSTOM-AUTOMATION SHOWCASE: A BRUSSELS SPROUT SOLUTION Contour International helped a South Island Sprout producer overcome major challenges like inconsistent weighing, slow packing and excessive manual work in their packaging line, all through a custom-automated solution.

THE CHALLENGE

Despite being a treasured part

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of the Christmas dinner table and, increasingly, the underappreciated darling of fine dining, Brussels Sprouts are not an easy thing to weigh and package consistently. Because they roll like little balls, and each weigh a fair bit, they can be a nightmare to put through standard weighing equipment like linear weighers.

Why? When weighed on standard equipment, their individual weight and tendency to roll all at once mean that packages can easily get overfilled in the blink of an eye. Overfilling a product that is sold at a bag price, rather than by weight, is an incredibly fast and efficient way of eroding profit margin.

THE SOLUTION

Once Contour had run some tests using industry-standard equipment, it became clear that they needed to get creative. Traditional Linear Weighers work by vibration; two or more lanes of product that are ushered into hoppers through vibration. This works brilliantly for

free-flowing products like coffee and grains, but for products like sprouts where single units can over-tip the scales, they needed a different approach. Enter the two-speed solution. Contour took the traditional linear weigher up a notch by introducing high-speed and low-speed weighing paths. The high-speed weighing path portions out 80% of the target weight at pace, then hands over to a low-speed weighing path that finishes the portion at sprout-by-sprout accuracy.

THE RESULT

The custom-automated linear weigher has meant that Contour’s client can accurately, rapidly, and consistently package the Brussels Sprouts they produce. By automating their weighing, the business is able to scale production quickly and easily, particularly at peak production times without compromising on anything. Ultimately, this makes them a more resilient business and one that is well positioned for continued performance and growth. Helping food manufacturers choose and use the right equipment and materials to grow their business is what Contour lives for. With 20 years’ of keeping New Zealand’s produce fresh, they have the engineering expertise and service to level customers up and keep their packaging lines humming along smoothly. Talk to the Contour team today about which packaging equipment solution will suit your business, call 0800 576 997 or visit www.countoursales.co.nz.

Providing knowledge, not just ingredients.

Our core competence is in Texture, Nutrients, Colours and Flavours. We provide technical support and R&D services in addition to ingredient supply. Our food ingredients are premium quality, sourced from many of the world’s largest manufacturers. What really sets us apart is our knowledge, experience and problem-solving capability.

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techtalks GIVING OWNERS GREATER CONTROL OF INTERNAL OPERATIONS

Digital technologies that provide the means for achieving internal operating efficiencies, lowering cost structures and better productivity within the supply chain offer businesses a route to coping with the impact of higher costs forecast in coming months.

By Mark Singh

As identified by Michael Barnett of the Chamber of Commerce the programme of the new Government will impose new costs on business enterprises along with those that have arisen from disruption sparked by COVID-19. In my view, the most readily available course of action to counter these imposts on business profitability is take-up of the latest digital technologies available that can give business owners greater control of their internal operations. The World Economic Forum has adopted as a mantra “Industry 4.0” as a concept based on the adoption of advanced technologies to lift economic growth around the world. The Callaghan Institute, Employers’ and Manufacturers’ Association and BRANZ are all examining the use of these technologies and ways of encouraging the business community to use them.

UNDER INDUSTRY 4.0 THEY CAN BE SEPARATED INTO THREE CATEGORIES:

• OPERATIONS: Planning and execution of processes which lead to the production of goods and services with the end goal of converting raw materials and labour into goods and services at the lowest cost. • SUPPLY CHAIN: Planning and management of raw materials and inventory of a company’s goods and services, all the way from the point of origin to the point of consumption. • PRODUCT LIFECYCLE: Sequence of stages that every product goes through from conceptualization to its eventual removal from the market, with these stages ranging from design, engineering and manufacturing to customer use, service, and disposal.

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According to research by global IT companies, businesses which focus on improving their supply chain productivity outperform their competitors with a 50 percent average cost advantage. The reason is that supply chain costs are one of the largest costs in profit and loss assessments. Global IT research company, Gartner, says supply chain “visibility” – instant visibility of business performance enabled by technological advances, is a key foundational capacity. In its 2018 report “Impact of the Fourth Industrial Revolution on Supply Chains”, the World Economic Forum assessed gains that could be achieved from greater supply chain visibility. These assessments reflected for the manufacturing industry a 21 percent gain in productivity. In the case of logistics, the productivity gain was

estimated at 14.5 percent and for retail 25.5 percent. Advances of this magnitude achieved by New Zealand businesses would greatly enhance our economy at this time of recession and uncertainty. Traditionally we’ve been slow to adapt at industry level to progress made globally by digital technology suppliers. To an extent cost has been a barrier in a country which, by world standards, is a small market and one which imposes constraints on margin pricing because of its openness to imports from lowcost countries. Cost is much less of a barrier to take-up than in previous decades, however, subscription leasing models can transfer cost from the capital expenditure column to that of operations and more and more of our industries, especially in the agricultural and horticultural sectors, are looking to

increase their share of overseas markets where competition they face comes from global companies using the latest tools that digital suppliers can make available. It is also relevant that most new technology applications can readily integrate into existing digital systems. Research data from Europe and the U.S. show that industry investment is prioritising warehouse automation, predictive analytics, the internet of things and cloud logistics. The reason for warehouse automation having premier position is the advantages that come from the application of AI technology that can cut delivery times and lift overall margins. Analytics and cloud logistics are technologies that can readily integrate into achieving the best results from supply chain automation. When efficiency and better productivity are watchwords within the business world, and governments are encouraging technological advance, the time is right for a leap forward into Industry 4.0. A gain of one percent in productivity within the building industry would, for example, generate an extra $300 million in GDP, as noted by a PWC for the Construction Strategy Group. The gains to be had are proven. The technology is mature. Let’s go with it.

OPERATIONAL EFFICIENCY AND COST REDUCTIONS Powering supply chains with data-driven intelligence provides a base for better decision making, efficiency of operations and cost reductions. This was a basic belief of the founders of advanced technology company Kaptura. The aim of the company was, as a result, set at providing clients with solutions targeted at achieving objectives and capable of integration into existing digital and operating frameworks to provide maximum benefit. In line with this, the platforms and devices that Kaptura provides in association with its global partners are selected as mature elements of best practice digital application with a track record of success in use with international entities in manufacturing, logistics, warehousing and construction, as well as service providers in education and health. Consulting services support on site-introduction in line with client needs. As a founding partner of the company when established early this year, Mark Singh explained that the vision of Kaptura was to accelerate the transition

of New Zealand and Australian companies to the digital era and support the aspirations of the World Economic Forum’s mantra of Industry 4.0. “We believe that digital transformation will be a greater force when emerging platforms are adopted at scale and seamlessly integrated with existing technologies to solve real problems and create substantial opportunities for economic and social advances,” said Singh. An evangelist for digital transformation, Singh has set up Kaptura with a range of some 10 platforms and devices applicable to a broad selection of trans-Tasman industry. The Litmus analytical platform rates among the world’s best for intelligent manufacturing making the most of artificial intelligence (AI) in establishing new benchmarks for efficiency of operations and greater productivity. The Kinaxis intelligent planning platform offers a means of combining human and AI input into assessment of a company’s strengths and weaknesses

and Rapid Recovery solutions when weaknesses throughout the product sourcing, processing, distribution, warehousing and quality systems are identified. In use with such global giants as Merck, Sharp and Dohme (MSD), the Rapid Recovery element is unique in the capability it provides for major food and beverage companies, especially those with large scale export/import businesses. Extending the collaboration of people on the job is a feature of the BeeKeeper app which when adapted into cell phones offers instant secure messaging between management and staff and staff-to-staff wherever they may be. Beekeeper is an excellent tool with its Facebook style presentation for immediate contact. It cuts out delays in voice and email communication and is ideal for staff in large retail stores, warehouses and at locations distant from the central office. Staff can access personnel and finance records, management instructions and procedural requirements in an instant. As a medium for maintaining on job safety in such activities as those on building sites and road maintenance it rates highly. “These and our other platforms and systems are readily integrated into existing systems and our pricing models offer means of placing implementation

of them into the operational rather than capital expenditure columns on balance sheets,” noted Singh. “You could say we are almost a one-shop stop for advanced digital technology solutions. When businesses are looking for greater efficiency, better productivity and a reduction of operating costs answers to achieving them lie in the range of digital technologies we now have available. We deliver reliability, sustainability and profitability.”

POWERING

Intelligent Supply Chains Through digital platforms and Industry 4.0 technologies for . . . • Better decision making • Effectiveness of operations • Cost reductions

+64 9 363 7870 NZ or +61 2 8912 2150 AUS

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techtalks MAKE YOUR NEXT BIG CATCH A SUSTAINABLE ONE The protocols that underpin New Zealand’s fisheries management regime are said to be among the best in the world and are testament to an industry worth over $1.8 billion in seafood exports. While New Zealand’s aquaculture is sustainable and harvests are plentiful, unfortunately, so is

downstream waste. According to University of Otago, of the 60 thousand tonnes of food wasted at retail each year, 19 percent is attributed to meat and seafood. Efforts towards sustainable seafood supply chains should not just end in

the water. From farm to fork, your product needs protection. According to Brent Baird, Sealed Air’s Market Manager – Seafood, Poultry, Processed Meats, ANZJK, there are many opportunities to enhance the great work the seafood industry is already doing in driving supply chain sustainability. The tireless efforts behind sustainable fish farming needs to be protected and here are two ways you can do this.

1. DRIVE TEMPERATURE ASSURANCE – THE SUSTAINABLE WAY Secondary packaging used to transport chilled seafood across B2B distribution chains, not only has to keep product chilled, but comply with retailer’s criteria for sustainable packaging. While conventional products like expanded polystyrene (EPS) bins keep products chilled, end of life recovery is a challenge. In fact, retailers across New Zealand are switching away from EPS bins in favour of solutions that can be fully kerbside recycled. Solutions like SEALED AIR® brand TempGuard™ delivers exceptional

Your best partner in Nuts, Seeds, Fruits, and Ingredients. Best product fit for purpose. • Dates, Date Paste, Diced • Cranberries, sweetened infused, Flavour • Almonds, Flour, whole, blanched, and diced. Please contact us today for your ingredient requirements. PHONE: 09 306 7983 EMAIL: jon.mcgrinder@jamescrisp.co.nz Lance.newing@jamescrisp.co.nz CONTACTS: Jon McGrinder -National Account Manager Lance Newing – Trading Manager

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thermal insulation performance for up to 48 hours so chilled food stays fresh and safe for consumption. Fully recyclable, TempGuard yields better end of life recovery compared to Expanded Polystyrene (EPS) bins which are bulky and hard to recover. TempGuard flexible liner pads are only 14mm thick, which allows more product per box or the opportunity to downsize the box. Whether it is used across B2B or B2C distribution platforms, TempGuard is easy for the end user to recycle and the clear directions printed on TempGuard means there is no room for confusion.

2. KEEP THINGS FRESH

More than 40 percent of the 600,000 tonnes of seafood harvested from New Zealand’s pristine waters is exported, and while processed and frozen seafood makes up most of this export volume, the category of seafood most bought by consumers across New Zealand is fresh. Compared to frozen and processed alternatives, fresh seafood options are challenged by short shelf life and confinement odours, attributes critical to enabling a good eating experience. CRYOVAC® brand 10K OTR technology allows processors to

respond to the growth in fresh seafood consumption across food service and retail sectors. Available in shrink bag and Darfresh® vacuum skin packaging formats, 10K OTR technology supplies the right pack permeability that preserves product freshness all while reducing ‘fishy’ confinement odours. It is ideal for keeping the bright colour of species like snapper, tuna, and salmon without the need for modified atmosphere (CO2) formats and its thin gauge, skin-tight technology enables products to be chilled quickly. As we work on reducing waste across households, CRYOVAC brand Darfresh 10K OTR is ideal. If consumers cannot eat the product before its expiration date, the pack can be placed into the freezer without having to unpack and re-wrap the product. What’s more, processors can portion size, allowing consumers to eat only what they need. Consider Packaging to Protect Your Next ‘Big Catch’ When you invest in packaging solutions that maximize the integrity

and freshness of seafood, you waste less. Less waste means aquaculture that is even more sustainable and resourceful. Sustainability should not be an upstream battle. Make your next big catch a sustainable one!

Find out more by visiting www. SealedAir.com.au.

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grapetoglass

Matahiwi Estate winemaker, Miles Dinneen is from a farming background and was immediately seduced by the process of winemaking while working on a harvest in 1996. In fact, it’s the harvest process that is still Dinneen’s favourite part of the job.

“W

hen all the moving parts, vineyard, weather, winery and people come together to produce something that is unique to the season it never gets boring,” expressed Dinneen. Matahiwi Estate is located in the very heart of the Wairarapa and prides itself on being an awardwinning family-owned winery. The team at Matahiwi Estate have adopted an extensive hands-on approach to winemaking in line with those used by the finest international wine producers whilst utilising the latest developments in techniques and technology. “Our vineyard is a 75ha block in Opaki just north of Masterton, a raised ridge of fine silt over a deep pile of gravel and rock sitting in a rain shadow. It is a classic, warm site in a cool climate, great for a vibrant and elegant style of Pinot Noir, Chardonnay, Sauvignon Blanc, and Pinot Gris.” Romeo Bragato, an Italian viticulturist and oenologist, was contracted by New Zealand’s Department of Agriculture in 1895 to advise on planting and pruning which has long been a symbol of renewal Miles Dinneen vines in New Zealand, from which he as its logo. The Matahiwi Phoenix reported the ideal growing conditions symbolises the rebirth of winemaking in the that the Wairarapa and other regions in area for the first time since prohibition. New Zealand offered potential grape growers. “Masterton was the original winegrowing area French wife of the early settler, William Beetham, in Wairarapa in the 19th century but was relatively was so inspired by our region she left her Burgundian unexplored. Alastair Scott planted the vineyard and homeland to live in New Zealand and produced the set up the winery in the late 90s and early 2000s region’s first Pinot Noir vintage in 1897. Prohibition recognising the potential for great cool climate came into force in the early 1900’s which saw an wines,” explained Dinneen. end to winemaking in the region. Matahiwi Estate The vineyard soils are typical of the band of freeadopted the mythical, sacred firebird, the Phoenix, draining, fine alluvial loams running through the

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Opaki/Gladstone areas and south to Martinborough, coating the ancient riverbeds of the Waingawa and Ruamahanga Rivers. A relatively long and dry growing season characterises the region, with summer days typically reaching 28-32 degrees. The diurnal difference increased markedly in late summer and early autumn, resulting in relatively cool temperatures in the last month of ripening – ideal for premium Pinot Noir production. “Nature dictates how easy a season is going to be, 2012 had pretty challenging weather throughout the country but produced some remarkable wines despite

the odds. 2019 had great weather and produced clean flavoursome fruit right across the board.” Dinneen described the style of Matahiwi wines as expressive of time and place, vibrant, tasty, and full of fruit. Matahiwi Estate produces its wine according to the criteria of Sustainable Winegrowing New Zealand. Inter-row plantings promote healthy soils and biodiversity in the vineyard. The flowering buckwheat and phacelia attract natural predators for some vineyard pests, while clovers, oats, chicory, and vetch provide nitrogen and other nutrients to vines when they are mown or cultivated into the ground. To a large extent, homegrown mulches and products made from seaweeds and humic acids replace hard fertilisers. Sheep wander among the vines in winter and leaf pluck in summer. “The Sustainable Winegrowing New Zealand

programme really allows us to focus on sustainable resources used in the vineyard and winery, things like land, energy, water, chemical use, recycling, packaging etc, and big gains have been made here and across the industry,” expressed Dinneen. “The scope has widened so that we look at the whole ecosystem including social engagement amongst other things, at the moment we are planting an area on our property in native flora with a community footpath through it.” Dinneen noted that, like all farming, winemaking can be a hard way to make a dollar. Getting rid of some of the barriers between the producer and end consumer could be a good place to start to change this. He does, however, think the New Zealand wine industry is pretty awesome and credits friends in the trade and hospitality who have been key to Matahiwi reaching its

customers and evolving its wines. “It is great to be part of putting New Zealand wine on the global map. Wine is an ephemeral product that captures the memory of a time and place, but once the last bottle is drunk it is gone, much like a person’s legacy.” It is this transitory and ever-evolving aspect of winemaking that has kept Dinneen passionate about his work and continues his desire to create award-winning, world-class wines. “Winemaking keeps you grounded in nature, transforming its gifts into a product that brings pleasure,” concluded Dinneen, whose winemaking philosophy is to keep it simple. “Simplicity is usually best. Work with good people, look after the vineyard, grow great grapes, and make wine that people enjoy.”

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Clive Jones Newly Elected Chair of the New Zealand Winegrowers Board

New Zealand Winegrowers, the national organisation for New Zealand’s grape and wine industry has elected Marlborough winemaker Clive Jones as its new Chair of the Winegrowers Board, Jones has over 28 years’ experience in the wine industry and previously served for six years with the Marlborough Winegrowers Board and five years with the New Zealand Winegrowers Board where he was elected deputy Chair in 2018.

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ones, a first-generation Kiwi, was born in Hamilton and grew up in Thames. He now calls Marlborough home where he has been based for the last 22 years at Nautilus Estate, currently in the role of winemaker and general manager. “I initially studied Chemistry at University, but after a few years working in a laboratory, I got the wine bug,” explained Jones. “I took the plunge and completed my first vintage in 1992 with Selaks Wines in West Auckland, where I served my winemaking apprenticeship. In 1998 I moved to Marlborough to take up the position as winemaker for Nautilus Estate and I have been here ever since.” It was the combination of creativity and science that attracted Jones to a career in winemaking. The process might be the same every year; growing, harvesting, bottling, selling, but Jones noted that every year is different and there is always something to learn. “The mixture of rural living, indoor and outdoor tasks and the occasional promotional tour in New Zealand, or further afield, makes for an enjoyable lifestyle. It is nice to travel to the bright lights and excitement of the big cities, but I am always happiest when I board the flight home to Marlborough.” New Zealand Winegrowers (NZW) is a member-based organisation that looks after the interests of the approximately 700 wine companies and 700 independent grape growers in New Zealand. NZW provides guidance to members on compliance, sustainability, access to markets and helps to shine a light on New Zealand wine around the world. The board is elected by members and provides governance to the organisation. “I have been on the board for five years and was recently elected to the position of Chair. The Chair is the spokesperson for the board and liaises

closely with the NZW team to ensure the strategic objectives of the board are delivered.” COVID-19 hit New Zealand right in the middle of this year’s harvest. Jones explained that as an agricultural industry, Kiwi winegrowers were very lucky to be considered essential and could continue to harvest. “Our number one priority was the safety of our people and our community. NZW liaised between government and members to ensure the required operating protocols were understood and members responded quickly to ensure there was no community outbreak within the wine sector.” The global pandemic has certainly caused an upheaval in the international markets where New Zealand wine is sold. While there has been an increase in some sales in retail, there has been a dramatic drop in sales through restaurants, so some wineries have increased sales while others have seen a drop. “With the international borders closed, we are not seeing the influx of international visitors to our cellar doors, so we are hoping that Kiwis who are travelling domestically will take the time to discover some new favourites when they visit wine country. There is obviously a lot of uncertainty about the future, but at this stage, we remain positive, as we know it could have been a lot worse.” Jones said he is excited about the future of New Zealand wine, with exports on track to reach $2 billion per year by the end of 2020 but added that it is imperative the industry continues to work together to ensure ongoing success. “I believe the New Zealand wine industry needs diversity across region, variety and size of business to be strong. A cooperative and united approach, combined with an absolute focus on quality, has served us well in the past and must continue to ensure our success in the future.”

Winning champion wine of the show trophies for Nautilus Estate’s Chardonnay and sparkling wines, at two different competitions in 2013 was a career highlight for Jones, as well as being involved in the design and build of two separate wineries – one for Pinot Noir and the other for white wines. His experience overseas has also helped shape his winemaking philosophy. “From a learning point of view, experiencing a vintage in Oregon and Burgundy were real revelations. It was great to see the wine culture of two different countries and compare it to home. I enjoy the camaraderie of the wine industry and getting involved in governance at a regional and then national level has been very rewarding.” Jones’ advice for anyone just starting their journey into the winemaking field is to learn as much as you can from your peers and those with more experience and to try to understand different viewpoints. “If you want to fast track your career, then get involved in the young viticulturist or young winemaker competitions. The competitions will challenge you but will be very rewarding and they provide a great seedbed for our future industry leaders.” Of course, it’s hard for a winemaker with Jones’ experience to pick a top varietal, he explained that it’s hard to have favourites because you need to give all your wines the same level of care and attention. “However, based on the empty bottles in the recycling bin, I clearly favour Riesling, Chardonnay and Pinot Noir when it comes to consumption.”

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