Analysis

NZ’s low-carbon beef production to accelerate following new study

New Zealand’s low-carbon beef production is set to accelerate following the release of a new study that found younger dairy cattle produce almost half the greenhouse gas emissions of older steers. The move could help address a significant ethical and environmental concern for the New Zealand dairy sector which sees nearly two million, four-day-old bobby calves culled annually – a practice facing a potential ban by 2030 due to animal welfare concerns. The new AgResearch report found that dairy-derived beef raised to 10-18 months has a carbon footprint 29-48% lower than the average for mixed beef cattle in New Zealand. The researchers found that in dairy production, the total greenhouse gas emissions are allocated between milk and live weight sold for meat. This means that only a portion of the emissions are attributed to the beef, while the rest are allocated to the milk. In contrast, beef systems only produce live weight, so all the emissions are allocated to the beef. Daniel Carson (Ngāi Tahu), founder of Māori-owned agribusiness Mīti, which commissioned the research, says their mission is to transform young dairy calves, usually slaughtered at four days old, into a sustainable and profitable food source. He says by extending the lifespan of these calves by up to a year they are able to create a new market for a viable low-emission protein source while adding value to the dairy and beef industries. Carson says it is hoped the research will support the creation of a new low-carbon, young beef category called Mataora, specifically designed for manufacturing into added value products, and lead to more efficient utilisation of New Zealand’s meat processing infrastructure as well as a low-carbon leather for the high-end fashion sector. “At the moment young bobby calves are considered surplus to requirements and the current system treats […]

Breakthrough Victoria invests in company turning waste into animal feed

Breakthrough Victoria is announcing a $2.5 million investment in Viridian Renewable Technology Pty Ltd, a pioneering Melbourne based company, addressing food wastage and creating a circular economy through sustainable insect protein manufacturing. Viridian is already operating its first commercial plant in Derrimut and will significantly increase factory capacity in the following 12 months, creating 15 direct jobs and producing 1,300 more tonnes of protein ingredients every year. Future plans include building two more plants in Gippsland that will be situated in food and agricultural industry hubs to support local businesses. Viridian also has links to Victorian universities and engineering businesses and intends to collaborate on future research projects to directly benefit Victoria’s innovation sector. The company specialises in developing and deploying technology aimed at creating insect-based protein ingredients for pet and animal feed with a nutritional quality greater than many traditional protein sources and a considerably lower environmental impact. Viridian also produces fertiliser products used across Australia to support regenerative agriculture. Australians waste about 7.6 million tons of food each year across the food supply chain. This represents a huge economic cost, waste of natural resources and around 3 per cent of our greenhouse emissions. At the same time, we need new ways of producing enough high-quality protein to feed ourselves, our pets and our livestock. Viridian addresses these challenges by building highly automated insect protein factories that can substitute traditional proteins in pet food and animal feed with affordable, consistent and nutrient-rich products, providing a commercial solution to this global issue. This approach reduces the amount of food materials wasted in landfill and the emissions associated with food, feed and fertiliser products. Insects require minimal land, water and feed to produce protein-rich biomass, making them an incredibly efficient food source. The company’s innovative technology elevates this efficiency further with […]

Burnt Ends: What is modern BBQ? With recipes by Dave Pynt

Step into the fiery world of Burnt Ends, one of Singapore’s most celebrated restaurants, through this immersive, first-person narrative by renowned Chef Dave Pynt. This book is more than just a culinary guide; it offers an intimate journey into the heart and soul of a modern BBQ restaurant that has attracted food lovers worldwide. In this captivating work, Chef Pynt celebrates the art of cooking with fire, coals, and smoke. “Modern barbecue means anything goes — no tradition, no history, no borders. We cook whatever we want as long as it’s tasty.” From signature dishes to innovative techniques, he unveils the secrets behind his bold flavours and creative cooking style, providing inspiration for both seasoned grill masters and home cooks eager to explore the magic of live-fire cooking. However, this book isn’t solely about food; it’s also about the people, stories, and experiences that make Burnt Ends so special. Through Chef Pynt’s narrative, in collaboration with Australian food and travel writer Max Veenhuyzen, readers will embark on a journey through his personal experiences — from early inspirations and culinary adventures to the creation and evolution of one of the world’s top restaurants. Burnt Ends is built on the philosophy that people are the most valuable assets in hospitality, and Chef Pynt honours the team behind the scenes — from the kitchen crew and front-of-house staff to the architects and financiers who helped realise his vision. Featuring stunning photography by Per-Anders Jörgensen, the book captures the vibrant energy of the restaurant, taking readers behind the scenes into the heart of Burnt Ends. Each page pulses with the lively atmosphere of the open kitchen, the heat of the flames, and the artistry behind every plate. For food lovers, BBQ aficionados, and anyone fascinated by the world of hospitality, the Burnt Ends cookbook […]

Dr-Aaron-Low-Chief-Technical-Officer-amaea-working-at-their-RD-lab-in-Hamilton-New-Zealand FI

Molecularly imprinted polymers successfully remove smoke taint in wine

Wine science researchers from the University of Adelaide have found that a tailor-made polymer developed in New Zealand could hold the key to removing smoke taint in wine. A billion-dollar problem, wildfires are an ongoing threat to vineyards. Wines made from grapes exposed to smoke result in an acrid, ashy aroma, taste and mouthfeel that compromises quality and reduces value to the point that it is oftentimes unsaleable. Ideally, to remediate smoke tainted wine, the molecules responsible need to be reduced, without removing desirable elements that contribute to the wine’s composition, colour and flavour. Professor of Oenology, Kerry Wilkinson and her colleagues have successfully tested a method to lessen smoke taint in wine, validating the use of molecularly imprinted polymers (MIPs) to target removing the volatile phenols responsible for the smoke taint. Researchers added MIP beads to smoke-impacted wine which selectively bound and removed the target compounds, ameliorating the wine’s sensory profile. MIP specialists, amaea developed the MIPs used in the Australian Government funded study. Professor of Oenology, Kerry Wilkinson said: “The selectively of MIPs made the science worth considering as a method to reduce volatile phenols. We exposed the wine to MIP beads imprinted with billions of binding sites complementary to the target compound’s molecular properties, such as size, shape and chemical characteristics – which allows the MIPs to specifically target, capture and remove the offending phenols.” The research showed the MIP technology was successful at removing 35−57% of the volatile phenols from the sample wines which included guaiacol, 4-methylguaiacol, cresols, and phenol. The findings were recently published in ACS’ Journal of Agricultural and Food Chemistry: Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation. Dr Aaron Low, Chief Technical Officer amaea said: “Removing smoke taint from wine has long been a […]

Sidel whitepaper shows how beverage industry can harness the growing consumer trend for variety packs

Following the booming interest in beverage variety packs among North American consumers, many beverage producers are now considering implementing this packaging strategy in other markets. Sidel has distilled its expertise in variety packs into a new whitepaper to support producers and brewers in their decision-making. The launch of Sidel’s new variety pack solutions whitepaper will aid brewers and other beverage manufacturers looking to capitalise on this surge in popularity of variety packs. The comprehensive and objective whitepaper has been designed to explore and address the pertinent issues faced by decision-makers when designing their variety pack packing strategy, from market value and industrial challenges to the transition to an inhouse solution. Growing demand for Variety Packs Variety packs of flavoured alcoholic beverages increased by 833 percent from 2016 to 2020 demonstrating consumers’ increasing search for variety, novelty and customisation, a trend mirrored by the huge increase in popularity of hard seltzers amongst young adults. First appearing in 2013 in the US, the demand for hard seltzers grew into a market worth more than $2 billion by 2021, with more than sixty brands[2]. Variety packs offer consumers a way to sample new products, cater to different tastes within a social group, present potential value for your money and are convenient to carry and store. With increasing promotion, interaction and now online sales, they also allow breweries the potential to offer on-demand Variety Packs, allowing consumers to create their own packages according to their personal tastes. Transitioning to in-house solutions Approaches to packing solutions for variety packs can vary significantly depending on the beverage company’s production need and technical choices, from manual to automated repacking lines with WIP storage or even a ‘mega accumulation’ on-the-line production model. When the variety pack trend first started, beverage producers relied on contract packagers to avoid large […]

Beyond Napa & Sonoma: 3 Other California Wine Destinations Worth Savoring

By Evmorfia Kostaki www.vinovoss.com. There’s no denying that Napa and Sonoma are the epitome of wine destinations in the U.S., and maybe even the world. Fantastic wines, incredible architecture, great gastronomy and a picturesque landscape bring them to the top of wine destinations. Being so popular, it’s only natural they’re crowded and more expensive than some of the lesser-known Californian wine destinations. Let’s explore three wine destinations in Central California that often fly under the radar of wine lovers! Paso Robles Central Coast offers a lively and fun wine tourism experience. Forget the serious wine tastings in the tasting room of the Napa wineries. Here, you can relax at picnic tables next to the numerous streams, play games and hang with your friends, all while tasting some excellent wines. Paso Robles is mostly known for its southern Rhone varieties, featuring the GSM, Grenache-Syrah-Mourvedre blends for reds, and Viognier and Grenache Blanc for whites. The warm climate of the region allows them to ripen perfectly, and the wineries have proven they can compete, or perhaps even surpass, the wine quality of their counterparts in France. Santa Cruz Mountains There’s no better way to get a full view of the San Fransisco Bay. Climbing up the narrow streets towards the high-altitude vineyards of the Santa Cruz Mountains, the bay appears in all its majesty under your feet. There are fewer wineries here, so make sure to call and reserve a spot, the proximity to the Bay Area and the wonderful atmosphere made them very popular among the locals. The high-altitude vineyards and wineries offer much-needed relief from the hot weather in the summer months. The cooler conditions, mean the wine styles are much lighter and more elegant and perhaps also spicy, compared to grapes grown in Napa. However, the quality of the […]

Genevieve Muir’s Coast of Gold bursts into Australian market

An Australian brand centred on authentic West African flavours is making massive waves in the premium foods and condiments market, with the official launch of the award-winning Coast of Gold Shito Pepper Sauce range. Arguably the most loved sauce in Ghana, Shito (pronounced Shi-Tow) is a unique blend of hot peppers, herbs, spices and seafood, slow cooked to perfection. Known for its smoky heat and rich flavour profile, it pairs well with a variety of dishes such as rice, grilled meats, vegetables and even snacks. Boldly bursting into the Australian market with Gold and Silver accolades from the 2024 Melbourne Royal Australian Food Awards, Coast of Gold’s Shito Pepper Sauce is now available in a sweet, smoky and spicy Hot variety (Silver award-winner), Medium heat, and via a 100 per cent plant based Mild (Gold award-winner) recipe. The range has also received international acclaim via a Gold Star at the 2024 Guild of Fine Food Awards in the United Kingdom. With all three individual varieties also available in a taster pack and as a value bundle, Shito Pepper Sauce is the hero product of the Coast of Gold brand, which is sold online and delivers nationally and internationally. Rapidly capturing the attention of specialty food stores since its recent launch, the range is also now sold through more than 70 retailers across New South Wales, the ACT, Victoria and Queensland. With plans for rapid wider distribution soon across the nation, Coast of Gold was originally founded during the Covid-19 lockdown period in the home kitchen of Ghana-born Sydneysider, Genevieve Muir. After more than a year of perfecting the recipe via countless test batches made with the input of her family members scattered across the globe – aunties in Ghana, uncles in England, cousins in the Netherlands, the USA, and even […]

Foodservice operators need to navigate challenges to improve customer experience

Given the changing operational dynamics and the squeeze on profits, foodservice operators are increasingly leveraging technology to enhance operational efficiency while striving to maintain a personal touch in customer service. While technology can significantly enhance operational efficiency and customer experience in the foodservice industry, operators must navigate challenges related to maintaining personal service, integrating data, adapting customer behavior, training staff, and managing customer expectations, says GlobalData, a leading data and analytics company. Parthasaradhi Reddy Bokkala, Lead Consumer Analyst at GlobalData, comments: “Foodservice operators are employing multiple technologies to improve their sales and profits. Some of the technologies being adopted by the operators include digital hospitality to improve the ordering experience through technology while retaining the warmth of in-person service. Operators are also deploying Implementing customer-centric technology solutions, such as personalized ordering systems that recognize repeat customers, can enhance the customer experience.” Deepak Nautiyal, Consumer and Retail Commercial Director, APAC and Middle East at GlobalData, adds: “Operators can employ AI-driven systems to manage routine tasks, such as handling phone orders. This allows staff to concentrate on in-store customer interactions, thereby enhancing the overall guest experience. “For instance, the integration of AI in voice ordering ensures that customer calls are answered promptly, which reduces wait times and captures unmet demand without sacrificing the quality of service. This dual approach not only improves operational efficiency but also ensures that customers receive personalized attention when they visit the restaurant.” Reddy adds: “With the rise of technology, customer expectations have also evolved. Customers increasingly expect quick service and seamless experiences, which can pressure operators to prioritize speed over the quality of personal service. This creates a tension between meeting operational demands and ensuring that customers feel valued and attended to. “Asia-Pacific (APAC) consumers have a positive impression of the usage of technology in personalizing their […]

Quady Winery celebrates 50 years of the road less travelled

Andrew Quady is an innovator, risk taker, and pioneer of California’s sweet and aperitif wines, known for varietals including the Electra Moscato and Vya Vermouth. In the late 1960s and early 1970s, a generation of winemakers, mostly in California, transformed the American wine industry, emphasizing quality, terroir, and individual expression. James Conaway, in “Napa: The Story of an American Eden,” called these men and women the “Second Wave” of American winemaking. Looking back, we can also call them our “greatest generation,” in recognition of the risks they took and the accomplishments they made. Most of the recognition of these winegrowers has centered on Northern California, but the movement existed throughout the entire American wine industry, with important pioneering wineries in Oregon, Washington and throughout the entire state of California. Today, most of these groundbreakers have retired, sold their businesses or have been unable to sustain their wineries through the many difficult cycles of the industry. Andrew (Andy) Quady is one of the last remaining members of this generation still active in the industry. Graduating from U.C. Davis with a master’s in enology in 1973, he became a winemaker that same year, beginning in Lodi and later moving to Madera. However, unlike his fellow graduates, who ended up making notable cabernet sauvignon, chardonnay, and pinot noir, Andy forged a different path. He took advantage of opportunities as he saw them and focused on wines that would be the very best versions of what he could make in the region where he was, no matter how popular they may have been at the time. It was at Davis that Andy met Darrell Corti. Darrell, owner of Corti Brothers stores in Sacramento, was a benefactor of many young winemakers in the Second Wave. He encouraged the movement by purchasing their wines and promoting them […]

Brawijaya University Prof Develops Early Harvest, High-yield Corn Seeds

MALANG, E. JAVA, Indonesia – An expert from the Faculty of Agriculture of Brawijaya University, Prof Arifin, has developed hybrid corn seeds for animal feed that have a higher yield and faster harvest cycle. “If the average corn productivity is only 9 tons per hectare, using Brawijaya Nusa corn seeds could lead to a productivity increase of over 30 percent,” Arifin explained to the media on Friday. Two types of hybrid seeds, namely Nusa 1 and Nusa 3, have been developed as part of the innovation. Both have higher productivity compared to regular corn seeds. “Brawijaya Nusa corn seeds can produce up to 12.9 tons (of corn) per hectare and 13.7 tons per hectare compared to corn seeds in general, which are only 9 tons per hectare,” he said. Initially, five types of seeds were proposed, but only two passed the release test by the Ministry of Agriculture. The seeds were found suitable for dry land areas, such as in NTT, particularly Sumba and Timor. “NTT has the potential for growing corn, but its current productivity is significantly low. To meet the national average of 5.8 to 5.9 tons per hectare in the next few years, productivity is needed as it currently stands at only 2.3 tons per hectare.,” he pointed out. Therefore, the innovative technology from the Maize Research Center (MRC) is expected to boost the national production of corn for animal feed. The development of hybrid seeds commenced in 2022 in NTT. Following this, Arifin and his team implemented the technology for seed production and cultivation among the local farmers. This year, the farmers started to see added value from the field corn seeds. Arifin emphasised the importance of partnering with the private sector to ensure the successful management of business operations involving seeds, varieties, and technology developed by the university. He […]

‹ 1 2 3 4 ›»

News Ticker

Analysis