Food New Zealand — December 2020/January 2021

Food manufacturing rarely stands still: new research, changing regulations and practical engineering decisions all shape what reaches the market. This December 2020/January 2021 issue of Food New Zealand, the official journal of NZIFST, brings those threads together in a New Zealand food-industry perspective.

Research and process technology in focus

Explore articles on natural antioxidants for food and health applications, emerging approaches to fermentation microbes, and the challenges of networking and drying sticky products. The issue also looks at corrugated heat exchangers designed for difficult foods, connecting technical developments with the realities of food processing.

From food safety to the supermarket shelf

Coverage ranges from food-import and sales registration to regulatory review and a cautionary tale involving black garlic. A feature on the government-initiated supermarket study considers how the structure and practices of grocery retailing affect suppliers and the wider food industry.

A wider view of the sector

Alongside research and manufacturing, the issue includes discussion of pasture-raised beef and lamb, natural compounds and health, food-industry technical services, and the post-COVID-19 career landscape. NZIFST news, awards citations and a student essay on the term “clean meat” add professional and emerging voices.

For food-industry readers

With contributions spanning science, technology, manufacturing and regulation, this issue offers a broad snapshot of the topics engaging New Zealand’s food sector in late 2020 and early 2021. It will interest readers following food research and industry practice, as well as professionals who want a view across disciplines rather than a single technical specialty.