N E W S Look to the Middle East Iran could be New Zealand’s next significant export market, if Fonterra and the Ministry of Foreign Affairs have their way. Since the recent lifting of sanctions on Iran, the world is beginning to see the country as a potential destination for exporting a variety of items, including dairy, and the Ministry is currently updating its regulations and removing sanctions for completion by the end of February. “Iran is a valuable trading partner and a key butter market for Fonterra,” managing director of global ingredients Kelvin Wickham says. “The removal of the UN sanctions, and our Government’s unwinding of restrictions, will only improve the outlook for us in Iran.” OUR INVESTMENT IN TECHNOLOGY AND METHODS, MEANS OUR TESTING IS MORE ACCURATE, WITH A FASTER TURNAROUND. Sam, Technologist NEW GLUTEN TESTING 8 www.foodtechnology.co.nz Kiwi Food Companies Given Pat on Back Food companies are continuing to make big strides in the reformulation of popular foods to make them healthier in line with consumer demand, the New Zealand Food & Grocery Council says. Innovations in food technology are enabling companies to offer more and healthier choices, meaning the products get better ratings from the Government-backed Health Star Rating scheme. Spokeswoman Katherine Rich says the recent launch of Wattie’s Tomato Sauce with 50% less sugar but the same taste was a big breakthrough following major product research. “The new product also contains 35% less salt, which is also a plus.” This followed Sanitarium’s launch of a reduced-sugar option UP&GO breakfast drink with 30% less sugar, and Weetbix attaining the maximum number of stars in the new food rating scheme. Other breakfast cereal reformulations are in the pipeline. Crying Babies a Thing of the Past? All future parents can rejoice with news that a University of Otago scientists has received $1 million in funding to lead research into extending energy release from food to allow a better night’s sleep for babies during weaning. Otago microbiologist Professor Gerald Tannock’s team will pursue the development of a new food for evening meals that will contain novel dietary fibres that better sustain energy release through the night so babies won’t wake up from hunger. The food will enable a sustained energy harvest by bowel bacteria during the night which will satisfy the body’s needs until morning. “Bowel bacteria degrade and ferment dietary fibres that are otherwise indigestible,” Professor Tannock says. “The products of this fermentation are organic acids that are absorbed from the bowel and provide energy to the body.” More: https://youtu.be/1ZEY-1oLMv0 Now you can be certain your products are Gluten Free! We can now offer a fast, accurate gluten test, backed by our quality customer service. We’re a 100% New Zealand owned and operated lab with a dedicated Food Testing division - talk to one of our Client Service Managers today. SEAL6418FT3 TRIED, TESTED AND TRUSTED FOR MORE INFO FREEPHONE 0508 HILL LAB (44 555 22) www.hill-laboratories.com
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