SUPPLIERS
TO WATCH
INNOVATING IN 2020? NZ FOOD INNOVATION
NETWORK IS HERE TO HELP
• Develop new food and
beverage products?
• De-risk a move into new
technologies or product
categories?
• Commercialise your new
product?
• Showcase your innovative
machinery?
GS HALL: THE FLAVOUR INNOVATOR
THE FOODBOWL: Alasdair Baxter,
upper North Island and Auckland.
e: al.baxter@foodinnovationnetwork.co.nz
FOODWAIKATO: Craig Hoare
Central North Island
E: hoare.c@nfiw.co.nz
NZFIN HAWKES BAY: Nicky Solomon
East Coast Lower North Island.
e: Nicky.Solomon@nzfin.co.nz
THE FOODPILOT: Nikki Middleditch
Lower North Island.
e: n.middleditch@foodinnovationnetwork.co.nz
FOODSOUTH: Tracey Sheehy
South Island.
e: tracey.sheehy@foodinnovationnetwork.co.nz
FOODSOUTH OTAGO: Tobias Richter
e: Tobias.Richter@foodinnovationnetwork.co.nz
ARE YOU
LOOKING TO:
…THEN WE ARE
HERE TO HELP
Supporting you on
your Food Innovation
Journey
www.foodinnovationnetwork.co.nz
FTR430
Specialists in clean label and natural...
• Flavours • Yeast Extracts • Plant Proteins
• Seasonings • Cheese Powders • Functionals
• Dehy Vegetables • Herbs / Spices • Colours
FTR469
Since 1962, GS Hall has supplied
flavour ingredients to food
manufacturers.
“Our range includes
natural flavours, bespoke
seasonings, vegetable
proteins, yeast extracts,
cheese powders, herbs,
spices, dehydrated
vegetables, functional
ingredients and colours.”
The company says that its
primary focus is on supplying
natural, clean-label ingredients.
“We specialise in low MOQs and
short lead-times as we understand
the need to meet market demands
promptly with cost-effective
solutions.”
GS Hall has comprehensive onsite
technical capabilities and
offers new product development
and applications support in its
Auckland development labs.
“We work directly with customers
to deliver specific requirements.
This is complimented by our onsite
manufacturing facilities enabling
the supply of customised solutions
from concept-to-market.
“In additional to our own branded
ingredients, we have a select
group of partners including
Synergy Flavours, Ballatyne
Foods and FiberStar from which
we source premium speciality
ingredients.”
For more visit www.gshall.co.nz.
Services offered by the NZ Food
Innovation Network include
formulation (recipe creation) ,
validation (rapid prototyping) and
commercialisation, such as small
scale production with domestic
and international export options.
Being a national network of
accessible Government-supported
resources and infrastructure that
aids the development and growth
of the New Zealand food and
beverage industry, the organisation
is expert in connecting industry
to service providers within the
F&B innovation ecosystem via its
national ‘Business Development
Team’.
FoodWaikato, located in Hamilton,
offers open access spray drying
faciliti4es for the development of
new products from concept to
commercialisation
The FoodPilot, nestled in the heart
of the Food Science Department at
Massey University in Palmerston,
offers a full range of technologies
at bench and pilot scale backed
by NPD, sensory, analytical and
process expertise
FoodSouth is the South Island
hub of the network and located at
Lincoln University, Christchurch.
It provides pilot plant facilities for
rapid prototyping. Within this hub
there is also access to FoodSouth
Otago based at the University of
Otago in Dunedin that provides
NPD formulation support.
The FoodBowl, based near
Auckland Airport, has seven
production suites available
for the development and
commercialisation of innovative
added value export focused
products
NZFIN has a satellite office based
in the Hawke’s Bay Business Bay
with a business development
manager covering the East Coast
and Lower North Island from
Gisborne to Wellington.
56 ANNUAL DIRECTORY 2020
/www.foodinnovationnetwork.co.nz
/www.gshall.co.nz
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