RESEARCH
Recent research projects into healthy
diets from sustainable food systems are
attracting both good and bad commentary
in New Zealand.
While Beef + Lamb New
Zealand’s chief insight
officer Jeremy Baker
says the recent EATLancet
Commission report highlights
the importance of sustainable grass-fed
meat produced in countries like New
Zealand, SAFE’s eat kind coordinator
Krysta Neve says health benefits
associated with eating meat being
studied by AgResearch are misleading
and exaggerated. AgResearch - in
partnership with beef producer Firstlight
Foods - is investigating whether certain
kinds of red meat can protect against
heart disease. Neve says the meat
industry is scrambling to protect its
profits in face of the rise in popularity of
plant-based foods. “These are exactly
the same tactics the tobacco industry
used to protect their industry. The meat
industry is putting financial wealth ahead
of peoples' health,” she says. Baker
says New Zealand is already adopting
many of the strategies recommended
by the EAT-Lancet report’s authors
including committing to healthy diet
goals, reorienting agricultural priorities
to producing high quality healthy food
in a sustainable way and supporting
biodiversity. New Zealand’s sheep and
beef sector is committed to continuing
the improvements it has made over
the past three decades. “The report
backs matching food production to
land capability, which means that
New Zealand’s expertise in producing
sustainable, lean grass-fed red meat
gives us a competitive advantage,”
Baker says. “New Zealand can’t and
isn’t aiming to feed the world with our
farming, as we can only feed around 40
million people. But we can definitely own
and win in that premium space.”
4-FACTORS
OF CLEANING
There are four ‘Factors of Cleaning’ critical to all
food processing facilities, and each is equally
important to the others.
1) Time (how long we clean for)
2) Temperature (use of hot water)
3) Concentration (application of chemical)
4) Mechanical Action (scrubbing of surfaces)
If you reduce one factor, you will then have to
increase other factors. For example, if you do not
apply enough mechanical action (4), then you will
need to increase some or all of factors 1-3 – more
chemical, greater heat and more time, which all
adds to cost.
Vikan, based in Denmark, is the global leader
in food grade, colour coded cleaning tools. The
range of brushware / tools is extremely extensive
to provide efficient options for food processing
facilities to improve mechanical action cleaning,
which in turn saves facilities time and money. By
using efficient tools, facilities will reduce wastage
of chemicals and save time which is good for the
environment and financial performance.
The Vikan range is available exclusively from
Wells Hygiene and its distributors in NZ.
It is located at 9A Joval Place, Wiri, Auckland NZ.
You can contact them on 09 263 9332 or
email sales@wellshygiene.co.nz or visit:
www.wellshygiene.co.nz
BEEF
FROM WELLS HYGIENE
www.foodtechnology.co.nz 29
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