EDITOR'S NOTE WELCOME TO 2018 As we dust off the party season and look towards the coming year, there will be several things foremost in our minds. The new Labour government barely had time before Santa arrived to stamp its mark on what New Zealand will look like in coming years, and business confidence appears decidedly jittery about what it’s facing. Health Minister David Clark prefers to work with the food and beverage industry to develop better labelling systems and to set sugar reduction goals for packaged food – but he says a sugary drink tax is a strong option that will be considered seriously. Then there’s Brexit…and all it will entail for our far reaches of the Commonwealth. We look forward to publishing some informed opinion in the next few issues from experts, but all that uncertainty will worry exporters reliant on British and European markets. Throw in water issues (cost, shortages, multi-national bottled water companies taking it for ‘free’), ingredient shortages (vanilla, vitamins A and E, hops), Fonterra’s falling milk price forecast and the ‘Trump’ effect… and 2018 appears to promise some dramatic rollercoaster rides. Here at NZ Food Technology, we are looking forward to the thrills and spills. Have a great year. Kathryn Calvert Editor NZ FOODTechnology The Hayley Media team from left Michael Kingston (sales – NZ Engineering News/ Machinerysales), Andy Hobbs (managing director), Margie Lindsay (sales – NZ Food Technology), Penny Grinter (subscriptions/database), Keith Falloon (sales manager – NZEN), Mina Patel (finance administrator), Lisa Harris (online and content manager), Kathryn Calvert (editor – NZFT), Rheon Slade (production/design) and Greg Robertson (publisher and editor – NZEN). 2050…WHAT WILL WE BE EATING? DR JOHN MANSELL FROM JAMES & WELLS 51 Edmonton road, Hornby, Christchurch | +64 (0)3 377 4376 | www.wimpex.co.nz RFT005 WHEN YOU REALLY WANT TO PACK YOUR DAIRY! Two underlying and divergent forces will shape what food looks like in 2050. The first is increasing demand for high quality, convenient and healthy foods – be they organic, functional, nutraceutical, therapeutic or synthetic… ‘high-end’ food to appeal to those who can afford it. The second is increasing demand for food – any food – to feed the 9.8 billion humans predicted to be living on our planet in 2050. Projections suggest that overall food production needs to increase by ~70% over 2005/2007 levels to meet demand in 2050. Different and novel approaches to food production are needed. The democratisation of technologies like genetic engineering, synthetic biology and vertical farming will underpin the meeting of these diverging demands. No-one really wants to be eating the single-cell suspension/protein glop of sci-fi, but novel solutions to increase food production may still require we take a different view of what is on our plate/bowl/glass/beaker. Mansell is senior associate at James & Wells. If you would like to share your predictions for food and beverage in 2050, please contact editor Kathryn Calvert at kcalvert@hayleymedia.com. Dr John Mansell James & Wells www.foodtechnology.co.nz 3
FT-Annual Directory 2018-eMag
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