24 JUNE 2016 2016 EVENTS Fine Food NZ Auckland - June 26 to 28 – New Zealand’s no.1 food service, hospitality and retail event www.finefoodnz.co.nz 49th Annual AIFST Convention Brisbane - June 27 and 28 – most important event of Australian food industry professionals www.aifst.asn.au Whanganui Food Show Whanganui – July 2 www.whanganui-food-show/whanganui NZIFST Annual Conference 2016 Rotorua – July 4 to 7 – Theme: Setting direction www.nzifst.org.nz/conference The Food Show Auckland 2016 Auckland – July 28 to 31 www.foodshow.co.nz IFT16 2016 Chicago – July 16 to 19 – industry’s largest collection of food ingredients, equipment, processing and packaging under one roof www.am-fe.ift.org/cms New Zealand Chocolate Festival 2016 Te Papa, Wellington – August 13 www.chocolatefestival.co.nz Whitianga Scallop Festival 2016 Whitianga – September 10 www.scallopfestival.co.nz Fi Asia Jakarta – September 21 to 23 – innovative ingredients Figlobal.com/asia-indonesia 2016 NZ Beverage Council annual meeting Wairakei – October 4 to 6 - annual meeting of New Zealand beverage industry www.nzbc.nz Foodtech Packtech 2016 Auckland – October 11 to 13 – New Zealand’s most important trade tech event for New Zealand food, technology and packaging Foodtechpacktech.co.nz SIAL 2016 Paris – October 16 to 20 – largest food innovation observatory in the world www.sialparis.com Lipids, Neutraceuticals and Healthy Diets through the Life Cycle Nelson – November 8 to 10 www.oilsfats.org.nz Got an event you want your industry to know about? Contact the editor: email@example.com with all details. FOOD IN 50 YEARS FOOD IN 50 YEARS BRETT MCGREGOR I can’t offer an enlightened view into the future world of food production, nor do I have the means to zip forward a few years in my Delorean for insight. What I do know is that the way we eat has evolved rapidly in the past 50 years and I am pretty damn sure it will continue that way. What I am loving about our food world is that New Zealand is putting practices in place to ensure we have ENOUGH food on the table in 50 years. I don’t care how we are eating it, I care that we ARE eating it. We as consumers are beginning to have a little more power. We want to know what is in the food we eat, we want to understand where it comes from and whether or not it is free from additives and excess sugar. We all love sustainability, traceability and provenance. Because of this I believe we will be eating a wider variety of seafood, ensuring we have ample stocks of the rest for future generations. Our Land of the Long White Cloud is a beautiful little place…full of green fields for our animals to roam, eat their fill and grow into world-class deliciousness. Our farmers are amazing, proud of the products they produce, and can stand tall on the world stage knowing they have done the right job in rearing an animal free from disease and in the best shape possible. They deserve to be rewarded for all their hard work and receive the highest price possible for their wares. Unfortunately there will be a trade-off, and we are beginning to see it in our supermarkets already. Australian beef graces our shelves…and the reason is simple. It is cheaper for us to buy and eat Australian beef because ours gets a better price on the international market. I could go on but let’s just keep things simple…if we can. Brett McGregor was the first winner of Masterchef NZ in 2010. His new book Chop Chop will be released in time for Father’s Day, and he’s about to release a new flavour of Brett McGregor’s gluten and guilt-free kumara crisps. Lucky subscriber Robyn Schoch from Unique Services will receive a copy of A Taste of home.
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