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NDC sensors control manufacturing at the front line

-Simon Ganley Most customer food complaints relate to colour. Too dark is considered to be over cooked or baked. Too light is perceived to be underdone. You wouldn’t believe just what people complain about. But businesses have to take complaints seriously and it costs to deal with them. So now a lot of food manufacturing companies are adding colour to the other parameters they measure and control, saving a lot of money by doing so. There is a good chance that a biscuit you buy in NZ will have had the manufacture controlled by colour rather than moisture. The measurement was developed in NZ with NDC and is being rolled out world-wide. This saves a manufacturer a fortune in power consumption, scrap, waste, staff time and raw materials. And dealing with complaints. Next time you eat fries at top quality franchised restaurants, they will have had the manufacture controlled with moisture, oil, colour, bed depth and temperature – all on the one NDC sensor that sits above the fryer. Coffee is another application. The top brands of coffee have NDC sensors controlling the colour, moisture and caffeine. They also control tea. Sugar is another application that is being developed at the moment. NDC controls the manufacture of pretty much all the sugar made and sold in NZ. “Wet” sugar moisture can be controlled to 0.1% on-line and dry sugar to 0.006%. But customers are alert to shades of brown that creep into refined sugar. Strangely the colour we see in sugar isn’t brown. It is actually in the blue/green part of the spectrum. Lactose is another product that downgrades with shades of brown and manufacturers of quality products build NDC sensors into the fluid bed driers to maintain top yield prices. When we talk about product control with colour, we […]

Climate-Change-Ambassadors-chair-Fraser-McGougan-NZF-Website

New leader for Climate Change Ambassadors

Award-winning dairy farmer Fraser McGougan has been appointed chair of the DairyNZ Climate Change Ambassadors. Climate Change Ambassadors are leaders for climate change action on dairy farms. They help communicate the challenges and opportunities dairy farmers face in playing their part to address climate change, alongside the rest of New Zealand. “The 13 ambassadors are leading dairy farmers who run their farms sustainably and profitably, while being committed to reducing on-farm greenhouse gas emissions,” said DairyNZ strategy and investment leader Dr David Burger. “The ambassadors work to raise awareness and mobilise change for the benefit of the environment, farmers and New Zealand.” Mr McGougan (42) from Whakatane said he was looking forward to leading the ambassadors to engage with farmers, communities and decision-makers, and to provide a farmer voice at national level. He has been a Climate Change Ambassador since 2018. “Farmers want to be part of the climate change solution,” said Mr McGougan. “Our role as Climate Change Ambassadors includes helping farmers understand the changes they can make on their farm to reduce emissions and improve water quality, while maintaining or even increasing profitability. “There is no one-size-fits-all approach and small incremental changes on individual farms add up to big changes nationally.” Mr McGougan said now is a critical time in the national conversation about emissions reductions, with the Climate Change Commission announcing draft carbon budgets on how New Zealand can meet its climate change obligations. Research by AgResearch has confirmed New Zealand dairy is already the world’s lowest emissions producer of milk. But there is more to be done to maintain our competitive advantage and do the right thing by the environment and New Zealanders, said Mr McGougan. New scientific developments will be important in supporting farmers to continue […]

Fonterra joins forces with DSM to lower carbon footprint

Fonterra and Royal DSM, a global science-based company active in health, nutrition and sustainable living, are teaming up to work on reducing on-farm greenhouse gas (GHG) emissions in New Zealand. While the organisations have a long-standing working relationship, the new collaboration is based around DSM’s feed additive product Bovaer®, which effectively and consistently reduces methane emissions from cows by over 30 percent in non-pasture-based farming systems. The question that needs answering now is: Can it do the same in New Zealand’s pasture-based farming systems? While New Zealand dairy farms are acknowledged as having the lowest carbon footprint in the world among major milk producers, Fonterra recognises that biological emissions produced by cows are a major contributor to the country’s overall emissions and is working to do whatever it can to find ways to reduce them. Fonterra Group Director Farm Source Richard Allen says that finding a solution to the methane challenge requires more than just the hard graft farmers are putting in. “We need to find a breakthrough in reducing emissions from cows and Bovaer could provide exactly that. This work with DSM is an exciting opportunity for the Co-op.” Fonterra Chief Science & Technology Officer, Prof. Jeremy Hill, says the Co-op wants to explore and validate how Bovaer® could work here in New Zealand, where cows are predominantly fed grass. “We also see this as an opportunity to further accelerate our global leadership in low-carbon dairy products to create more value for our New Zealand milk.” “Fonterra is working closely with DSM New Zealand to ensure that any innovation is well tested and can easily be distributed and used by our farmers.” Mark van Nieuwland, global programme head for DSM Nutritional Products says they are proud to be in collaboration […]

DairyNZ: Climate Commission lays out challenge

Industry body DairyNZ says the Climate Change Commission’s new report is a welcome acknowledgement of a split gas approach and that methane does not need to reduce to net zero. DairyNZ chief executive Dr Tim Mackle said the Commission’s science-based approach is ambitious and challenging for all of New Zealand and farming is no exception. Dr Mackle said the Climate Change Commission proposals and underlying assumptions will be closely examined over the next few weeks, in particular the biogenic methane targets and advice on reducing stock numbers. “The short-term 2030 and 2035 methane targets are ambitious, making the next 10-15 years the most important for adapting farm systems and investment in research and development solutions for agriculture,” said Dr Mackle. “As a sector, we are committed to producing sustainable food and remaining the world’s most emissions efficient. So, like every kiwi playing their part in addressing climate change, dairy must play our part too.” Dr Mackle said it is encouraging to see the Commission’s recommendations to Government to focus on R&D and rural broadband as solutions to support agriculture to reduce emissions. “Climate policy is incredibly complex. Yes, science sits at its core – but there are also economic, social and political implications to be considered,” said Dr Mackle. “We will be looking at what this advice could mean for dairy farmers and how the Government will partner to support our sector through this transition. This report emphasises the need for all New Zealanders to work to reduce their footprint whether that be on the farm, on the roads, or in our homes. “New Zealand dairy farmers are already the world’s most emissions efficient, so it’s a balance between farming sustainably, maintaining international competitiveness and running a viable business. “Our farmers have already started making practice changes on-farm, along with introducing […]

World missing out on nutrition due to overfishing

The Marine Stewardship Council (MSC) – an international non-profit on a mission to end overfishing – says the world is missing out on enough protein to meet the yearly needs of 72 million people, because not all fisheries have been sustainably managed . Seafood is a key source of nutrients and protein and plays a vital role in the diets of many people. More than 3.3 billion people around the world get at least 20% of their daily animal protein intake from fish. As the global population continues to rise, the demand for seafood is increasing pressure on this valuable, natural resource. Global consumption of seafood has risen by 122% in the past 30 years. More than a third of global fish populations are now fished beyond sustainable limits, with this trend continuing to worsen4. However, latest estimates suggest that if global fisheries are better managed, 16 million tonnes more seafood could be caught every year, helping to feed a growing world population. The MSC’s analysis shows if globally adopted, sustainable fishing practises would increase the additional protein available to meet the yearly needs of a population more than double that of New Zealand and Australia combined. “The world’s population is set to reach 10 billion by 2050 and food production urgently needs to be made sustainable and equitable, to ensure healthy diets for all,” Anne Gabriel, Oceania Programme Director at the Marine Stewardship Council, says. “Effective management of fisheries allows fish populations and marine ecosystems to recover, in turn increasing the number of fish that can be sustainably caught in perpetuity. “Fish need time to grow and re-produce. Sustainable fishing allows this to happen. By conserving our rich marine resources, we also enable more people to have the protein they need to live healthily. As the global population continues […]

NZ gluten-free boom prompts new testing service

Hill Laboratories technologist, Sam Marengo, was appointed to develop the ELISA gluten testing methodology at Hill Laboratories. New Zealand’s largest privately owned testing laboratory, Hill Laboratories, has announced it is offering a gluten testing service with the fastest turnaround-time in the Country. The company has introduced the service in response to the rapid increase in consumer demand for gluten free products, which according to Coeliac New Zealand Incorporated, is increasing in NZ by an estimated 26% annually-1. Technologist, Sam Marengo, said Hill Laboratories developed the test to ensure those purchasing gluten-free products can correctly label their gluten free foods for the benefit of consumers. “More and more Kiwi consumers are avoiding the ingredient due to gluten intolerance or simply dietary preference,” Marengo said. “As a result of more Kiwi’s going gluten free, manufacturers and retailers across the country are feeling the pressure to respond with gluten free products. “Supermarkets now dedicate whole aisles to gluten free products and more cafes and restaurants offer gluten free food. Marengo says the turnaround time for Hill Laboratories’ gluten testing service is 5 days, which is between 2 and 5 days faster than its competitors. “This service will enable manufacturers, retailers, local cafés and restaurants to accurately label their products and check for cross-contamination. “By utilising our gluten testing service, manufacturers, retailers, local cafés and restaurants across New Zealand can label their products appropriately, for this important gluten free audience.” Marengo said According to the Australia New Zealand Food Standards Code, manufacturers who label foods “gluten free” must not contain detectable gluten (no more than three parts per million)2. “When a manufacturer tests with us, they can find out whether their food adheres to the Code, and therefore ensure they have the correct labelling,” Marengo said. “In turn, consumers can be sure that what […]

A new generation of filling machines with electron beam technology

In a ground-breaking first for the beverage carton industry, Tetra Pak has launched a filling machine that uses electron beams, not hydrogen peroxide, to sterilise packaging material. The Tetra Pak E3, on display at the Fispal Technologia International Trade Show in São Paulo, Brazil, promises a range of benefits to customers; not least the potential to run up to 40,000 portion packages every hour. Compared with the existing Tetra Pak A3/Speed platform, Tetra Pak E3 machines will also lower operational costs, improve environmental performance and increase production flexibility. At the heart of the new machine is the eBeam sterilisation technology that was developed by Tetra Pak in collaboration with COMET, a world leading company in high-voltage and high-vacuum technology. The technology works by focussing a controlled beam of electrons onto the surface of packaging material as it runs through the filling machine, killing any bacteria or micro-organism present. Charles Brand, Executive Vice President, Product Management and Commercial Operations at Tetra Pak said: “This is a very exciting development; Tetra Pak E3 not only delivers significant cost and environmental benefits to our customers, it also marks the start of a new era in the world of carton packaging. The efficiency and effectiveness of filling equipment has just taken a major step forward.” The use of eBeam removes a long-time physical limitation to carton packaging speed: the hydrogen peroxide sterilization process. With eBeam, speeds of up to 40,000 portion packs per hour, or 11 packs every second, can be achieved . and market tests have shown this increased capacity can save beverage manufacturers as much as 20 per cent in their operational costs. The replacement of hydrogen peroxide in packaging material sterilisation also significantly improves environmental performance; making water recycling easier, lowering energy consumption and cutting waste. Furthermore, the modular design of the […]

Blood passion

Passion for farming and their animals runs blood-deep for David and Pip Fullerton, who are world-renowned for their international genetics work with Holsteins and are also one of New Zealand’s top-producing farms. Little-known in New Zealand for genetics, but significant players in the world Holstein breeding game, the South Waikato-based couple have farming roots in the area that date back to the turn of last century. Pip’s side of the family have been working the land on which they still operate since 1903, with David’s farming roots beginning down the road in Ohaupo, in 1930. Today the Fullerton’s 220 hectare block named Waipiri is home to 500 milking cows. Pip and David have farmed it together since 1990 when it was converted from drystock. Over the last 10 years, Waipiri has boasted the highest-yielding herd in New Zealand four times, and remains consistently at the top. Waipiri’s highest-producing season was 300,000 milk solids, dropping to 260,000 during the past two years as a result of drought. With a passion for genetics that started when David was 13, it has seen him strive for perfection and betterment ever since. It has also seen him travel the world in search of the best-quality cattle. David sees genomics and production going hand-in-hand, with dedication and hard work paying dividends both ways. “They’re inclusive. It’s in your best interests to have your cows doing well, as the international market works on high yields.” Rearing 400 calves throughout the year, including 180 replacement heifers, David has specific goals and systems for each. All export bulls and embryos are also sourced from their own herd. “We’re always looking for new genetic families to bring into the herd and make a difference. Most of our herd is full international pedigree. We breed cattle for milk and protein […]

Saving the bee through social enterprise

The world’s honey bee population is under threat, meaning global food security is . . . well, anything but secure. The honey bee is responsible for agricultural production through pollination, meaning the species are literally responsible for one out of every three bites of food we eat. New Zealand beekeeper Andy Cory oversees 3000 hives in New Zealand and 1000 in the Pacific Islands, and is considered one of the Pacific’s leading apiculturists. Fortunately, Cory and a group of friends are working together to safeguard New Zealand and the world against Colony Collapse Disorder (as the honey bee’s demise is commonly referred in the Northern Hemisphere) and the answer lies with our Pacific neighbour, Niue. The group, a partnership between Niue Honey Company Ltd and Mighty River Honey Ltd., are converting current operations into a retail focussed social enterprise operating out of Niue, with the goal of selling honey, and other bee products, under the brand Save The Bee. A share of the profits from the sale of the Save The Bee products goes toward the development of a global bee sanctuary on Niue, which is home to the healthiest last known and sufficiently isolated stock of Italian honey bees in the region, and likely the world. “The Italian honey bee (Apis mellifera ligustica), which is a major contributor towards global agriculture and horticulture, was brought to Niue from New Zealand many years ago, well before the major honey bee diseases, parasites and associated chemicals afflicting today’s bees could affect them,” tells Mighty River Honey managing director Richard Duncan. “They’ve since been relatively isolated in a tropical paradise for bees. Therefore, ongoing protection and preservation of these bees is critical to global agriculture, as well as for New Zealand – it’s like an insurance policy for us,” said Duncan. “If […]

Biowaste key ingredient for growing profits

New research at Lincoln University suggests biowaste can be utilised on former pine plantations to generate big economic returns. Four years of research in a greenhouse environment found the waste, which might include sewage and dairy shed effluent, can be used to rapidly establish native vegetation on former pine forest soils. Early estimates suggest the natives could produce a financial return of over $200 million annually. “The signs from our greenhouse trials are extremely positive,” Associate Professor Brett Robinson says. He says the research team have focused primarily on growing native species such as mānuka and kānuka, which can be used to produce valuable products such as honey and essential oils. “Not only is this a great way of rapidly kick-starting low-fertility soil and a productive use of unavoidable waste which is currently disposed of either inappropriately or expensively, but in focusing on mānuka and kānuka, we can grow the market in products not easily adopted by overseas competitors.” Currently, around 1.8 million hectares of New Zealand soil is under pine plantations. This figure is decreasing, however, as there is little economic incentive to replant timber crops. Historically, pine forestry was an effective means of providing an economic return for low fertility soils, but this is no longer the case. Growing pine trees followed by logging also often results in depleted, nutrient-poor soils. Converting this soil into productive farm land requires the constant application of high rates of fertiliser. Associate Professor Robinson says his research challenges this approach. He says initial findings suggest the use of biowaste can significantly accelerate the growing capability of these soils by increasing the water and nutrient holding capacity, and providing essential elements. It has also been found that, when used alongside pine waste and some charcoals, the leaching of nitrates is dramatically reduced. These […]

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