Recently arrived Pulsed
Electric Field (PEF) processing
equipment will be put to the
test for large-scale French fry
production over the next few
months. The technology, which
uses brief pulses of electricity
(microseconds) to modify and
disrupt the membranes of cells
in plant or animal material or
microorganisms, has a wide
variety of applications across
many food processing industries.
Professor Indrawati Oey,
head of Otago’s Department
of Food Sciences and the
PEF project leader, says the
electric field being pulsed
through un-cut potatoes
during processing alters their
microstructure, which results
in a more controlled release of
sugar, more uniform colouration
and reduced oil uptake.
It also enhances processing
as the softer texture makes
the potatoes easier to cut,
meaning there is less waste,
with the ability to develop new
shapes (such as lattice cut) and
increased knife durability (up
to 60%). “As Pulsed Electric
Field processing affects the
cell membrane it can be used
to enhance the extraction of
pigments or bioactive compounds
from food, increasing
their yield and quality or to
kill micro-organisms in the
pasteurisation of bulk liquids,
such as fruit juices and milk,”
Oey says. “With the equipment
now in New Zealand, we are
excited to begin the industrial
trial with the hope of proving
the techniques, and in time
enabling New Zealand food
industries to benefit from
INNOVATION
www.foodtechnology.co.nz 5
FRENCH FRIES
WITH THAT?
University of Otago researchers are
demonstrating the potential of new technology
which could see New Zealand production
of a popular food – the French fry – become
healthier, less costly and less wasteful.
this new technology. PEF also
has potential to enhance the
quality and value of many other
New Zealand agricultural and
horticultural products.” The
industry pilot programme is part
of a Ministry for Business and
Innovation-funded food industry
enabling technology programme
worth nearly NZ$16.8M over a
six year period to 2021. There
are six institutions involved in
the programme: Massey University
(host), the University of Otago,
the University of Auckland,
Plant & Food Research, AgResearch
and the Riddet Institute.
The industry trial is supported
by Potatoes New Zealand, and
is in collaboration between Elea
(Germany) and the University of
Otago.
BIG INVESTMENT
Waikato company Halter - a
fledgling New Zealand agritech
company poised to ignite massive
changes in the global dairy industry
– has raised $8 million from Silicon
Valley venture capital firm Data
Collective to help farms guide and
manage their dairy cows using
IoT and artificial intelligence…
sustainably increasing production,
saving billions in labour costs and
improving not only environment
compliance but also animal welfare.
Entrepreneur Craig Piggott says
he will commercialise his patented
technologies that shift and manage
livestock individually - starting with
cows and using a system which
steers the animals around the farm.
“Every day, we talk to incredible
farmers who are looking for ways
to meet increasing food demands
while running an environmentally
sustainable operation and near
continuously monitoring the health
and wellbeing of their herd,” he
says. Halter employs nearly 20
engineers, scientists and animal
behaviour experts, but the funding
will see the team grow four-fold in
Auckland and Waikato to include
engineering technicians, data
analysts and cow behavioural
experts. Data Collective is the
largest backer of Rocket Lab, and
other funding support has come
from Founders Fund (Peter Thiel)
and Ubiquity ventures.
/www.foodtechnology.co.nz
