NEWS
SNIPS
New Zealand
scientists at
Plant & Food
Research say
they can use a
plant’s own DNA
to change the
look, feel and
texture of its fruit
by changing a
family of proteins
called MTBs to
ensure the same
concentration of
vitamins in every
bite
Food ingredient
specialist Holista
CollTech has
partnered with
Bursa Malaysialisted
Kawan
Food Berhad to
produce healthy
Asian flatbreads
including roti
canai, roti
and chappati,
for local and
international
markets
Eat My Lunch
founder Lisa
King – who feeds
and transforms
the lives of
thousands of
Kiwi kids, their
families and
communities
each year – is
one of three
finalists for the
2019 Kiwibank
New Zealander
of the Year
Stoke’s
McCashin’s
Brewery has
acquired an
option to buy
almost 20%
of food and
beverage
investor Veritas
Investments
from former
chief executive
Michael Morton.
FOOD MANUFACTURERS
PUSHED
FMCG companies are under increasing
pressure to head off government efforts
to regulate or curtail the marketing of
products deemed to contribute to health
issues like obesity, GlobalData innovation
insights director Tom Vierhile warns.
With Kellogg’s adopting a traffic light
label to show fat, sugar and salt levels
in its products from January 1, he says
the company is introducing pre-emptive
self-regulation to steal the thunder from
regulatory forces that may impose more
draconian rules and regulations. “UK
consumers appear to be somewhat less
likely to change their purchase behaviour
as a result of taxation intended to change
shopping behaviour and this undoubtedly
plays a part in Kellogg’s actions,” Vierhile
says. According to GlobalData’s 2018
Q3 global consumer survey, 41% of UK
consumers said their shopping behaviour
for high calorie foods or drinks would
not change after the implementation of a
sin-type tax, versus 25% of consumers
globally. “This suggests that regulatory
authorities may feel the need to be even
more empowered, going beyond sin
taxes to change consumer behaviour,” Vierhile
says. “Kellogg’s is likely responding
to try to head off this impulse. Time will
tell if they are successful in doing so.”
BULK
CONTAINER
MAKERS BRING
MORE TO NZ
Unprecedented growth in boutique
wine and distillery across
New Zealand and Australia has
urged a global leader in container
and packaging solutions to
expand its range here. Hoover
Ferguson, which makes bulk
containers, says opportunities
and challenges from a burgeoning
industry means the necessity
to offer products to customers
is overdue. “When sourcing
beverage container solutions,
storage space shortages, a lack
of high-quality products and
lengthy lead times for equipment
being shipped from overseas
all have an impact on wineries
and breweries in the region,”
vice president Sonnie Groombridge
says. “By positioning our
fleet of beverage containment
solutions on the east and west
coasts of Australia, our customers
can view our solutions in
person and discuss their requirements
with Hoover Ferguson’s
product experts.” The product
range includes a wide variety of
beverage specification stainless
steel and poly IBCs, specifically
designed and manufactured to
meet the high standards of the
wine and spirits industries, offering
the ideal container solution
for distilling, blending, fermentation
and short-term storage.
Hoover Ferguson manufactures
high-quality wine totes and
fermentation tanks in its own
ISO 9001:2015 certified facility,
allowing it to customise units
to meet the specific beverage
containment requirements for
customers. The company has
four facilities across Australia.
www.hooverferguson.com
It’s the final countdown for existing
businesses that make, sell and/
or transport food to meet the 28
February 2019 Food Act registration
deadline. This includes businesses in
the New Zealand food and beverage
manufacturing, processing and production
sectors.
New Zealand Food Safety (a business
unit of the Ministry for Primary Industries/
MPI), is urging owners/managers
of all existing New Zealand businesses
that make, sell and/or transport
food, which have not registered yet,
to find out immediately if they need to
register a plan or programme under
the Food Act 2014.
The Food Act came into force on 1
March 2016 and introduced a common
sense, risk-based approach to
food safety.
New Zealand Food Safety’s manager
food & beverage, Sally Johnston says
that under the Food Act all people
growing, making, transporting and
selling food has a responsibility to
keep it safe and suitable.
“Most New Zealand food businesses
have now registered, which is excellent,”
Ms Johnston said. “New Zealand
Food Safety, local councils and
industry organisations are working
hard to help all remaining businesses
to meet the 28 February 2019 dead-
NEWS
HAS YOUR BUSINESS REGISTERED
6 FEBRUARY 2019
/www.hooverferguson.com
