 When can Ascorbic Acid be labelled as Vitamin C rather than Acid or Antioxidant?
Can Dried Fruit be labelled as just Fruit if it absorbs enough water from the other ingredients?
What is the difference between Chocolate and Compound Chocolate?
Why is Maltitol Syrup declared as an ingredient when present at high levels and not as an additive i.e., It’s listed as “Maltitol Syrup” in the ingredient listing rather than “Sweetener (maltitol syrup) or Sweetener (965)?
Find the answers to your tricky Food Labelling questions.
Do you ever find it frustrating when you have a query about a specific food labelling issue but have no-one to discuss it with?
Come along to this NZIFST hosted Professional Development seminar and discuss your questions.
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Wednesday 17th September, 4.00pm – 6.00pm
Waipuna Hotel & Conference Centre
Mt Wellington, Auckland |
 Please download your registration form here and send it back to NZIFST by 12th September:
Food Labelling Seminar Sept 08 
Join NZIFST now and you can register at the member rate !
During its recent Annual Conference, NZIFST recognised several of its Members with Honours and Awards, presented at the Institute's Awards Dinner held on Wednesday 25 June, at the Energy Events Centre, Rotorua.
J.C. Andrews Award 2008 recipient - Dr Mike Matthews
The J.C. Andrews Award is the Institute's most prestigious award. It is presented annually in memory of Massey University's first Chancellor, Dr John Clark Andrews, who proposed that a food technology degree course be established at Massey University. The award recognises Institute members who have made a substantial contribution to science and technology in the food industry.
 The 2008 recipient of the JC Andrews Award is Dr Mike Matthews. Dr Matthews is a Fellow of the New Zealand Institute of Food Science & Technology and a graduate in Food Technology from Massey University, the course that Dr Andrews was influential in establishing.
After completing graduate studies in Food Science at the University of Wisconsin, Dr Matthews spent his working life in the New Zealand dairy industry. This included the New Zealand Dairy Research Institute, Rangitaiki Plains Dairy Company (later Bay Milk Products), the New Zealand Dairy Board (Technical Marketing roles in Japan, including with the Board's joint venture company, Nippon Proteins), New Zealand Dairy Group and, for 13 years before his recent retirement, Dr Matthews was the CEO of the Tatua Cooperative Dairy Company.
During his early working career, he played a leading role in introducing ultrafiltration into the dairy industry and establishing the commercial production and marketing of whey protein concentrates by the New Zealand dairy industry.
More recently, he was a member of the Prime Minister's Science and Innovation Advisory Council.
 More.
NZIFST Exemplary Service Award recipient - Marion Cumming
 At the recent 2008 Annual Conference, for only the fifth time in 15 years, NZIFST presented its Exemplary Services Award to a valued Member - Marion Cumming.
Marion originally joined the Institute 36 years ago and was briefly Secretary of the Canterbury Branch before work took her to Auckland. She first joined the Auckland Branch Committee in 1980. Marion was made a Fellow in 1993 and throughout the years has been very active in both Auckland Branch and National affairs.
She has led the Journal Committee for many years; including through the extensive negotiations as we went through 2 publisher changes in quick succession. Marion also worked extensively on the recent rewrite of the NZIFST Constitution. Both of these activities were at the same time as she managed the Institute’s budget and finances as Treasurer for the maximum allowable 3 years.
After, relinquishing the reins as Treasurer in 2006, Marion has helped to turn the Auckland branch around and it now enjoys some of its biggest ever attendances at its monthly functions.
More.
2008 NZIFST Fellowships
Fellowship is an honour bestowed upon a member to recognise their substantial contribution or outstanding service to the profession of food science and technology. This year the following members were awarded the title of “Fellow of the New Zealand Institute of Food Science and Technology” (FNZIFST): Dave Pooch, Rob Archibald, Barbara Thomson, Neil Walker, David Everett, Judy Barker, Phil Bremer, John van den Beuken, Donald Cleland.
More.
2008 NZIFST Dairy Industry Achievement Awards and Dairy Industry Quality Performance Awards
The William Riddet Memorial Prize - for the top student in Dairy Chemistry and Microbiology, Massey University Diploma in Dairy Technology Course: Luke Price;
DIANZ Gold Medal Award - for outstanding achievement, Massey University Diploma in Dairy Technology Course: Rowan Bull;
The APV Invensys Scroll - best Fonterra Graduate Training Programme presentation at the NZIFST Annual Conference: Hillary McCracken;
Eco-Efficiency Award - recognising businesses achieving environmental resource efficiencies along with waste reduction: Fonterra Hautapu;
Best Fonterra Cream Products Plant: Cream Products Team, Fonterra Clandeboye;
Best Fonterra Milk Powder Plant: Powders Team, Fonterra Brightwater;
Best Fonterra Cheese Plant: Cheese Team, Fonterra Whareroa, Cheese 2;
Best Fonterra Protein Products Plant: MPC Team, Fonterra Clandeboye, Dryer 2;
Best Fonterra Lactose Plant: Lactose Team, Fonterra Edendale.
More.
About NZIFST:
NZIFST, the New Zealand Institute of Food Science and Technology, is the professional link uniting people in the food industry who apply science and technology to the processing and distribution of foods.
The Institute is committed to the promotion and advancement of Food Science and Technology, one of New Zealands most important industries and professions. Through regular Branch meetings, a fortnightly email newsletter, technical seminars and workshops, and an annual conference, a high level of member contact and participation is maintained.
At every opportunity, our members are invited to share their knowledge, experience and ideas and discuss industry developments, issues and concerns.
More about NZIFST.
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CAREERS & EDUCATION
Massey University IFNHH has just opened its new $25 million pilot plant in Palmerston North. TV3's Campbell Live went there to talk to Prof Charles Brennan, and to taste some of the interesting food products under development ("Massey develops ice-cream that is good for you", with video). More ....
NZIFST PROFESSIONAL DEVELOPMENT SURVEY
The NZIFST Council believes that we need to improve professional development benefits for members. We need your feedback on the courses we have already identified and started development on, as well as your own ideas. We believe the provision of professional development opportunities is at the heart of a strong NZIFST. Please spend a little time to complete the survey...
BRANCH NEWS & EVENTS:
Hawke's Bay/Poverty Bay: Reports on the Hawke's Bay Food Industry Big Day Out (17 June), and Alto Packaging plant tour (21 May).
Waikato: June issue of the Branch Newsletter, and report on the May meeting, "An Asian Food Perspective”. | |
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