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Kathryn Calvert
Editor NZ FOODTechnology
Welcome to the July issue. We Kiwis are certainly known for our
innovative approach to business, but it often needs an outsider’s
perspective to ensure we are constantly learning and updating as
required. That’s why I was thrilled to capture the thoughts of Microsoft
superstar Claudia Röessler after her recent visit here …her insight into
the food industry is fascinating, as are the comments of Wellingtonborn/
San Diego-based investor Arama Kukutai. And check out what the
Aussies are doing across the ditch to pinch a portion of our mozzarella
market in China. Have a good one.
EDITOR'S NOTE
BREAKING NEWS
INNOVATIVE KIWIS
SUCCESSFUL YEAR
New Zealand Food Innovation Auckland is facing another
successful year as it increases the value of Kiwi food by
catalysing and enabling national food tech growth.
The organisation, known as The Food-
Bowl, works daily with companies
from start-ups to multinationals that are
innovating top quality and dynamic new
products, and chief executive Alexandra
Allan says New Zealand’s processed food
production and exports are growing as a
result, particularly where raw materials
unique to the country are leveraged.
“We are working all the time with new
and game-changing food and beverage
businesses to aid their journey to
success,” she says. “It’s been another
action-packed year working with bigger,
innovative and creative businesses
bringing new ideas and new products to
local and global markets.” Recent challenges
have included: Cedenco, with a
confidential co-creation project assessing
drying technologies and different recipes
for an exported, value-added vegetable
ingredient; Trevelyan’s of Tauranga, to
trial a range of shelf life extension techniques.
It initially used heat then moved
to advanced high-pressure processing,
using pressure at cold temperatures to
extend shelf life. Trevelyan’s has been
able to get a clear understanding of the
advantages of processing kiwifruit using
new forms of technology available to
trial at The FoodBowl; Plate Me, which
required a particular technology to
give their meals long shelf life without
adding preservatives. It approached The
FoodBowl to use the retorting equipment
for trials right through to commercial
production. “They were pleased to be
able to access The FoodBowl for this
early stage work, as they wouldn’t have
been able to commercialise their product
without spending a large sum of money
to set up their own plant.” Allan says The
Foodbowl’s work with new technology
company Hydoxsys is exciting, as it is a
world-first form of membrane filtration
applying innovative technology and exclusive
processes. It is expected to increase
productivity throughout many industries
in New Zealand, such as dairying, to
produce high value-added products,
such as whey protein, more efficiently.
“Hydroxsys came to us 18 months ago
to utilise equipment The FoodBowl has
that is integral to the processing technology
they are developing. Hydroxsys
has raised about $3 million in investment
funding from people and organisations
such as the New Zealand Investment
Fund, Sparkbox and K1W1 (Sir Stephen
Tindall’s investment fund). These are just
some of the examples of how food tech
companies can leverage us to accelerate
their growth in the global market.”
The FoodBowl is a food-safe,
export-accredited, open-access
facility for product testing and
commercialisation, largely funded
by Callaghan Innovation.
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