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FT-feb2017 digi-1 7 NEWS SNIPS Moderate drinking - commonly assumed to be good for your health – may not be, according to new Massey University College of Health research Michael Spaans, a Fonterra director, has stepped down from the Board due to ill health and will be replaced by Ian Farrelly Fighting that mid-afternoon slump at work could be curtailed by eating a healthy lunch, a 5+ A Day survey has found Venison mini pies flavoured with herbs and onion will be the wild food treat used to lure visitors to the Northland Regional Council’s marquee at Kaipara’s upcoming Northland Field Days Splore Festival at Orere Point is the first New Zealand event of its kind to scratch single- use plastic bottled water from its menu, after punters drank their way through more than 10,000 last year N E W S SHAKEN, NOT BROKEN CONSORTIUM SIGNED: A new Memorandum of Understanding for an international consortium in food science and nutrition has been signed by Massey University with three other universities in the United Kingdom, the Netherlands and China. Organised through the Riddet Institute Centre of Research Excellence, the consortium will see consistency and a focal point for collaboration and co-operation in promoting food science and nutrition research, exchanging and sharing latest research developments, establishing multi-lateral links and collaborations, and establishing a joint knowledge base for international food companies to access the Chinese market. Massey - along with the University of Leeds, Wageningen University and Zhejiang Gongshang University – says the consortium will provide an excellent platform for staff and students to enhance research capability and capacity. NEW VIDEO ON HEALTH STAR RATING: Helping New Zealanders fight obesity by making it easier to shop healthier is the motivation behind the NZ Food and Grocery Council’s video released recently. The final in a series written and presented by dietitian and nutritionist Nikki Hart, the video tackles food subjects people are often confused about, including what to eat for breakfast, fad diets, processed foods and how to use the new Health Star Rating system. Council chief executive Katherine Rich says the video is one of the many ways the food industry is working to help reduce obesity rates, by making healthier choices easier. COOKIE COUP: A revolutionary protein brownie packed with nutrition has been developed by Justine Muollo, Ernst & Young Entrepreneur of the Year and recipient of the 2002 Best Global Grocery Product at the Sial D’Or Paris. The Justine’s Cookies 80g Double Chocolate Dream Brownie has no added sugar, is wheat and gluten-free, low carb and high fibre, which makes it diabetes friendly and suitable for Celiacs. Baked in a HACCP-certified factory in Ngauranga Gorge, the brownie has been developed to fill a gap in the protein bar offerings. A survey to gauge the impact of Kaikoura’s November 2016 earthquake on vineyards has found only a minimal wine loss will be felt by the local wine industry. As vineyards gear up for the upcoming vintage, New Zealand Winegrowers say just 2% of Marlborough’s total production will be affected by the massive 7.8 quake. Chief executive Philip Gregan says while the loss is frustrating, it is not a major concern as last year’s vintage was a near record one. “This means there is plenty of wine available to continue our market growth,” he says. As expected, the major impact on wineries has been to storage tanks. “Many wineries, both small and large, have escaped with no damage at all,” Gregan says, “but in others, damage to tanks has occurred. Our initial estimate is that 80% of tank capacity in Marlborough is undamaged, but around 20% has been impaired to some extent. The priority for wineries with damaged tanks is to repair or replace the tanks they need to have in working condition for vintage 2017.” Gregan says tank repairs will continue for many months, and NZ Winegrowers has been liaising with affected wineries, engineers, tank manufacturers, the government and the Marlborough District Council to ensure there are no unnecessary impediments to repairs. “Marlborough produces well over 200 million litres of wine each year, with more than 80% of this destined for export markets,” he says. “Despite the obvious damage to transport links, we are not aware of any particular issues affecting the movement of wine.”

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