6 FEBRUARY 2017 NEWS SNIPS New Zealand Medical Association members are calling for a 20% or more tax on sugar-sweetened beverages Fonterra has developed a new white butter product to meet growing demand from manufacturers in its Middle East market New Zealanders are throwing away millions of dollars on bottled water which is an unnecessary product, Water New Zealand says The New Zealand wine industry has marked the passing of stalwart Ivan Selak, who recently lost his battle with cancer at the age of 67 Dannevirke company True Honey Co has launched its premium Mãnuka products in the United Kingdom Yealands Family Wines has taken out the top prize for most innovative tourism experience for its White Road app and selfguided vineyard tour by Drinks International N E W S AMERICANS WARY OF HEALTHY FOOD: Nearly half of Americans consider their diet to be unhealthy, with less than two in five agreeing that healthy foods are worth the added expense, new Mintel research suggests. Just 44% pay attention to portion sizes, only 16% trust food brands and their claims that their products are healthy, and a mere 23% agree that US dietary guidelines are good for them. However, half of Americans surveyed are staying away from high-fruitose corn syrup, 47% sugar, 45% trans-fat and 43% saturated fat, with 28% believing a food is unhealthy if it has artificial ingredients. “With consumers largely wary of even regulator-approved health food options, marketing healthy foods to sceptical consumers requires far more than merely an on-pack promise,” Mintel analyst Billy Roberts says. “The key to attracting these consumers is convincing them that products actually deliver on the healthy attributes they promise, and that they are truly good for consumers and their families.” SAUGAGE COMPANY SNAPS UP FLAVOUR: Sausage and small goods maker Hellers has purchased Christchurch food company Flavour House, following a five-year relationship first begun with the creation of a marinade for the Hellers’ ‘sweet and sticky’ pork ribs. Flavour House, also known as Gramart Foods, produces a number of sauces, marinades, jams, vinegars, oils and drinks for itself and many wellknown New Zealand brands, and Hellers chief executive John McWhirter says his company has no plans to change anything at the business he describes as a centre for food innovation. “In effect, Flavour House produce products and key ingredients which are at the heart of a number of successful product ranges sold in New Zealand,” he says. This includes sauces for Hellers’ new range of pre-prepared convenience foods launched late last-year. Flavour House was started as a family owned company by the Titheridge family in 2001 as Gramart Foods Limited. Today, it employs 12 staff and managing director Grant Titheridge says while he wasn’t actively looking to sell, “we recognise that Hellers shares a number of our values, our focus on innovation and our commitment to producing quality food. We also see a number of opportunities to expand our product range via the Hellers market network.” DIET CAN TREAT DEPRESSION A healthy diet including lean meats significantly improves depression and anxiety symptoms, a breakthrough study has found after a 12-week randomised controlled trial looking at the effects of a healthy diet in the treatment of the disorders. According to the Deakin study, a diet of wholegrains, vegetables, fish and lean red meats that spurns sweets, refined cereals, fried foods and sugary drinks shows simple dietary changes can be used as a possible treatment. The healthy diet is based on a modified version of the Mediterranean diet, and is higher in fat and lower in carbohydrates than current nutritional guidelines. Study author Felice Jacka says the diet recommends lean red meat three or four times per week, with a third of those eating healthy foods in the trial reporting improved mood and depression symptoms. However, dietitian Sarah Hanraham says obsessing over single nutrients can be harmful. “When we diet, we often put too much focus on cutting out certain foods, but this can lead to micronutrient deficiencies when we do not eat enough.” https://tinyurl.com/hfsovjh SIGN UP FOR YOUR FREE DIGITAL SUBSCRIPTION www.foodtechnology.co.nz A TASTE OF THE WORLD Syrian, Afghani and Iranian food is arriving at central Wellington workplaces with the launch of Pomegranate Kitchen’s lunch delivery service. The social enterprise catering company raised more than $18,000 in start-up costs through a successful PledgeMe campaign in October last year and offers a way for Wellingtonians to broaden their tastebuds and, at the same time, help to improve the social and financial outcomes for former refugees who are now Wellington locals. Lunches like falafel wraps, sabzi and biryani (along with tasty baklava) can be ordered on Wednesdays and Fridays for locations in the CBD or further afield for orders of five lunches or more. “People who have fled violence in other countries have so much to offer,” co-founder and general manager Rebecca Stewart says. “New Zealanders may struggle to find meaningful ways to help, however buying lunch from Pomegranate Kitchen is an easy way to make a difference right here in your local community.” Finding work is one of the most challenging aspects of resettling in a new country and Pomegranate Kitchen has worked closely with the Red Cross on its first intake of cooks. Founded in 2016 by Stewart and Ange Wither, the social enterprise combines a love of food with the desire to increase the job opportunities available to people with refugee backgrounds. http://www.pomegranate.org.nz
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