New Zealand food innovation on global stage

New Zealand food innovation on global stage

A large proportion of New Zealand’s overseas income comes from food exports. In fact, about 80 per cent of the food grown, produced and manufactured here is exported. Much of this success is due to a focus on quality and innovation.

New Zealand pioneered the shipment of frozen food. Te Ara, the Encyclopedia of New Zealand, relates the story and demonstrates the lengths Kiwis will go to lead food innovation:

“The 1882 voyage of the Dunedin with its cargo of frozen meat has been described as a turning point in New Zealand’s history. However, sparks from the engine that drove the refrigerating machinery set the ship’s sails alight twice. When the ducts for cold air that kept the cargo frozen became blocked, the captain crawled down them to clear out the ice. By the time the ship reached London, he was – not surprisingly – described as looking overstrained and weary.”

The shipment was a success and changed the way the world ships perishable food.

More than 100 years later, the tradition of science and ingenuity continues and is being celebrated at the NZ Food Innovation Showcase. It runs over three days (16 to 18 October) at Auckland’s newly built Viaduct Events Centre. Visitors from all over the world will be able to see, sample and enjoy the country’s best and newest food products and explore the technology that ensures safety and quality.

History and innovation is something that Hansells is familiar with. Sophie Pinchen says the company has been operating for over 75 years and always strived to be innovative, as well as being proud of its Kiwi background.

“Being among peers in the business community who also value these things, as well as being able to share some of our innovation with others, is what attracted us to participate in the NZ Food Innovation Showcase,” says Ms Pinchen.

“Alfa One Rice Bran Oil Spread is the only spread on the market that we’re aware of that is made using rice bran oil, which has several health benefits over other oils. The majority of spreads on the market contain large amounts of palm oil, which comes from plantations that have replaced valuable rainforests and damaged or destroyed whole ecosystems in some cases. With a great natural taste and less than half the saturated fat of butter, no hydrogenated or trans fats, and no artificial colours or flavours, Alfa One spread is a great choice. It also helps to lower your cholesterol absorption.”

Kohu Road is also a leader in its field of world class ice cream and sorbet products. Michelle Preston says Kohu Road sets the benchmark in New Zealand for quality and clarity of product.
“We use the least ingredients, no additives and still make the most delicious tasting, rewarding and satisfying ice cream/frozen dessert on the market. Kohu Road is an innovator, a leader and a trend setter,” says Ms Preston.

“Kohu Road is also a maverick company, launching a brand of ice cream double the price of any other on the market yet growing that high-end product through the worst recession since 1932. Uniquely we combine many important factors with one singular tipping point game changer: our ice cream is the cleanest, freshest, simplest, most understated, un-hyped, quiet product in its category. The most important factor, though, is that it tastes the best. As the most delicious product available in spite of the significantly higher price it is the best value for money in the consumer's mind, it is, as we are so often told, ‘worth it’.”

John Smart of Airborne Honey says the company’s slogan of ‘better by a country mile’ says it all. “We have been producing honey in the South Island for 100 years. As far as Airborne is concerned, every label claim has the backing of 100 years of experience plus 25 years of laboratory experience and a comparative database containing more than 30,000 records. Airborne Honey is natural and perfect, it’s nature’s perfect food and we can trace the jar right back to its point of origin. Airborne cares for its honey from start to finish, you could say from the hive to the table.”

Another natural New Zealand product that has is strong on innovation is The Village Press.

“The Village Press olive grove is sited in the golden wine triangle of Hawke's Bay adjacent to major wine company vineyards,” says Wayne Startup.

“It’s managed by people fully involved in the olive industry. The Village Press olive oil is produced from quality olives pressed in the old style by Hawke's Bay's first, and New Zealand's largest, traditional press. The process is gentle and pure to ensure smoothness of texture and depth and purity of taste. Producing olive oils by their single cultivar allows chefs and consumers to experience the varying tastes, textures and sensory delights of the several varieties of olives grown by The Village Press. Ensuring cold pressing means the nutritional and acclaimed health benefits of olive oils are retained as the molecular structure is not altered in the processing.”

The three days from 16 to 18 October will be both intense and exhilarating for all those with a professional or even personal interest in food. Visitors from all over the world will see and explore New Zealand’s leading-edge food technology, companies and products at the NZ Food Innovation Showcase.

The showcase exhibition is free for any food industry professional who pre-registers online at www.nzfoodinnovationshowcase.co.nz

ENDS

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