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A recent study conducted by the New Zealand Institute for Plant and Food Research Ltd. has found that aquafaba, the cooking water from chickpeas, can be used as a clean-label emulsifier and egg replacer due to its albumin and saponin content. Additionally, the study found that liluva, the processing water of legumes, including chickpeas, has comparable foaming ability to legume flours and can be used to improve the volume, softness, and moistness of gluten-free bread. The researchers suggest that concentration and drying technologies should be optimized to fully utilize these functional ingredients. [Extracted from the article]

A report from Massey University in Palmerston, New Zealand discusses the effect of different food processing technologies on Bacillus cereus spores, a pathogenic bacterium associated with foodborne illnesses. The research highlights that B. cereus can produce endospores that are resistant to common sanitization methods and can germinate into vegetative cells that produce toxins. The study reviews various food processing technologies and their success in inactivating B. cereus spores in food. The researchers suggest exploring preventive measures against germination and reducing resistance before using non-thermal technologies for inactivation. [Extracted from the article]

Keywords: Auckland; New Zealand; Australia and New Zealand; Food Science; Business EN Auckland New Zealand Australia and New Zealand Food Science Business 146 146 1 08/07/23 20230810 NES 230810 2023 AUG 10 (NewsRx) -- By a News Reporter-Staff News Editor at Food Weekly News -- Investigators publish new report on Food Science. Keywords for this news article include: Auckland, New Zealand, Australia and New Zealand, Food Science, Business, New Zealand Institute for Plant and Food Research Ltd. [Extracted from the article]

The article offers updates related to New Zealand Institute of Food Science and Technology (NZIFST) branch in 2017. Members of the Auckland Branch had the chance to tour the Extrusion Co. factory where they were escorted through by Stuart Walker and Peter Hutchinson. A group from the Central Branch were treated to a tour of the Brew Union Co. followed by cheese and beer matching session. Waikato Branch members toured the design and production facility of Stainless Design Ltd.

The article provides an overview of companies in the food, hygiene and plant industry in New Zealand in 2017. The 3M Molecular Detection System detect as low as one colony forming unit (CFU) of target pathogen every sample with the use of advanced technologies. Food Tech Solutions was established in 1998 to satisfy the food industry demand for a source of quality products. FF Instrumentation have been pioneers in providing expertise in professional food technology services starting 1987.

The article offers updates on the activities of the branches of New Zealand Institute of Food Science and Technology (NZFIST) in 2018. It mentions the social event and a Quiz Night hosted by the Auckland branch and the two educational monthly meetings hosted by the Canterbury branch in July and September. It adds that speaker Ann Hayman addressed the Central Branch members on food safety, nutrition and project management.

The article focuses on the New Zealand Food Composition Database (NZFCD) in which a search functionality has been added to the www.foodcomposition.co.nz website to allow users to produce a number of different outputs. Details about the database which provides information for more than 2600 foods that are commonly eaten in New Zealand are offered. Information about accessing the database and the four categories the search tool can be used to deliver the required information is also noted.

Fortress Technology, a global manufacturer of food safety machines, has acquired Dynamic Inspection, the only manufacturer of in-line food-grade metal detectors in New Zealand. The two companies have had a longstanding alliance and share decades of experience in design and application. By formalizing this alliance and transferring ownership, customers will benefit from the expertise of both companies, strengthening and advancing food safety culture. The acquisition ensures continuity of food safety service and support for customers. [Extracted from the article]

The article offers news briefs related to the New Zealand Institute of Food Science and Technology (NZIFST). Topics include the NZIFST conference to be held in Palmerston North as part of its 50th anniversary in 2015, the submission of applications for the Earle Travel Fellowship until June 30, and the death of Birger Nordmark, head of the NZ Co-op Dairy Co. experimental unit.

The article discusses the mini exposition for food technology hosted by independent science organisation Cawthron Institute that was held in New Zealand in 2017.

Information about several papers discussed at the Inaugural New Zealand Food Safety Science Research Centre meeting held July 3, 2017 and the New Zealand Institute of Food Science and Technology Inc. held July 4-6 on food microbiology is presented. Topics include food safety, ways to detect micro-organisms, and provides updates on the status of foodborne microorganisms. The meeting featured several speakers including Arie Havelaar, Rob Lake, and Roger Cook.

The article offers information on the 10th Annual Australia & New Zealand Sensory & Consumer Science Symposium was held in Sydney, Australia in February 2016. It reports that at the event roles of sensory departments and marketing groups in new product development involved in quality assurance were discussed.

The article highlights the presentation of Jamie Tait-Jamieson of food company BIO-FARM at the New Zealand Institute of Food Science and Technology (NZIFST) Central branch meeting in 2015. Tait-Jamieson declared that they will create the only organic yoghurt in the country, launching the proposition on the intrinsic strengths of the flat milk supply curve. Tait-Jamieson made the yoghurt from the whole milk with no additives recognising the value proposition of a pure product.

The article offers information on the New Zealand Institute of Food Science and Technology (NZIFST) event Canterbury branch which featured representatives from four local food manufacturers who discussed about their products and businesses in 2015.

The article presents a calendar of events for Australia and New Zealand which includes the 11th Australia & New Zealand Sensory & Consumer Science Symposium, and ConTech2017; and the Food Value Chain Conference and Food Safety & Compliance Conference PLUS Separately Bookable Workshops.

The author discusses food science and technology in New Zealand. Topics discussed include interest, ambitions and nature of people in the food industry; branch meetings of the New Zealand Institute of Food Science and Technology in Auckland, New Zealand; and food advice from academics such as Richard Archer, Siew Young Quek and Harjinder Singh.

In this article, the editor discusses results of a survey conducted by the New Zealand Institute of Food Science and Technology (NZIFST) on its members concerning the benefits of NZIFST. Topics discussed include members participation in the NZIFST branch events; local branch activities; NZIFST's efforts for professional development of its members; and membership benefits.

The article offers information on the 2015 New Zealand Institute of Food Science and Technology (NZIFST)/Creativity in Science and Technology (CREST) Student Product Development Challenge. It mentions that 16 teams from seven schools finished the challenged with prize winners include Saint Kentigern College, Carmel College "Seasonal Sensations" and Carmel College "Sweet Scoops." Wellington High School's "Atkins & Co" took first prize for the Lower North Island Challenge.

The author reflects her involvement with the Food Safety Special Interest Group (SIG) when she joined the New Zealand Institute of Food Science and Technology (NZIFST) in the 1980s, in which SIG membership should be an important aspect of professional development plan.

The author discusses her role as president of New Zealand Institute of Food Science and Technology (NZIFST) where the need to be aware of what members are thinking is one of the most important tasks, and also covers members as diverse as those working in food quality assurance.

The article offers the author's insights on the New Zealand Institute of Food Science and Technology (NZIFST) which is celebrating its 50th anniversary, along with information on the book to be published for the institute's anniversary.

The article offers the author's insights on the New Zealand Institute of Food Science and Technology (NZIFST) which is celebrating its 50th anniversary, saying that NZIFST is for people who participate, contribute, and share their energy and commitment with others working in the industry.