Food Innovation Showcase October highlight

Food Innovation Showcase October highlight

Food sector professionals from around the world will be in Auckland next week for the first NZ Food Innovation Showcase.

New Zealand is internationally-regarded as one of the top suppliers of food to discerning buyers across the globe. While the quality of what the country produces is vital, being innovative, ensuring safety and creating products that add value are major success factors.

The impressive NZ Food Innovation Showcase starts on 16 October and runs for three days at Auckland's Viaduct Events Centre. People from all over the world and across New Zealand will experience first-hand the best of the nation's food science, technology and creativity.

Cuddon Freeze Dry have a long history of innovation and providing manufacturers with solutions that meet specialised needs, says Steve Anderson.

"We're delighted to be part of the NZ Food Innovation Showcase and the opening of the Manukau Innovation Centre which will allow businesses to access a Cuddon FD80LT Freeze Dryer for their own product development," says Mr Anderson.

"Showcase visitors will enjoy a stimulating display of Cuddon freeze dry history with a walk through of our classic archived photos. In the background, a compilation of early motion pictures taken by the founder Mr Gorton Cuddon will run providing the atmosphere and anthology of a pioneering company steeped in more than 75 years of engineering history.

"The early Cuddon Ltd created a drying machine well ahead of its time and gave New Zealand companies, research organisations and universities access to Lyophilization technology designed specifically to their needs. Today Cuddon Freeze Dry exports to the world and is a sought after name. We're proud to be associated with so many other New Zealand companies that are leading in food and related science and technology."

Another company featuring at the NZ Food Innovation Showcase is Global Proficiency, a specialist provider of validation services.

"We help laboratories demonstrate their technical credibility and test accuracy to manufacturers, customers, accreditation agencies and government regulators worldwide," says Joanne Bedford.

"Services such as inter-laboratory comparison programs, reference materials and validation studies provide independent evidence of testing performance.

"New Zealand's food testing laboratories have a great reputation internationally - supported by quality management programs that are equivalent to international best practice. At the NZ Food Innovation Showcase we will highlight how we assist New Zealand industries and their international customers to innovate by ensuring our laboratories, and the new products, and new test methods they develop, measure up. Providing independent assurance to customers and government agencies around the world underpins New Zealand's ability to freely trade."

Innovation is common in New Zealand at the production end of the food chain as well. The Village Press Olive Oil is made from fruit grown under the Abron programme of Biological Farming, say Dr Phillip Schofield of Abron Living Soil Solutions and Wayne Startup, chief executive of The Village Press.

"High antioxidant levels, complex flavour profiles, long storage, no pesticide use, social and environmentally-sensitive production methods are key components. Biological farming does not rely on high analysis fertilizers produced using petrochemicals and allows reduction or elimination of toxic pesticides. It results in humus creation in the soil producing better quality olive oil with improved levels of antioxidants as well as sequestering carbon in the soil so that the production system is carbon neutral or even carbon positive," says Dr Schofield.

"As soil biological activity is enhanced the improved soil fertility provides your trees with enhanced natural resistance to pests and diseases, reducing the need for fungicide and insecticide applications. Humus creation in soil improves soil moisture conditions as the water holding capacity is greatly increased."

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 of charge to any food industry professional who pre-registers online at www.nzfoodinnovationshowcase.co.nz

ENDS

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