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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 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.

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.

The article discusses a report released by New Zealand Food & Grocery Council (FGC), which showed non-compliance of parallel imported goods with the Australia/New Zealand Food Code. It highlights non-compliance of several parallel importers with labelling requirements for having Australian or New Zealand contact point for their goods. It mentions how the non-compliance of parallel imported goods can impact reputation of a brand.

The article focuses on Dairy Farmers America (DFA), a cooperative of 10, 200 member farms divided into four quartiles. Twenty-five percent of milk from DFA is produced by the first quartile with 127 farms. The milk production of the first and second groups, which have 286 farms, is greater than the annual production in New Zealand. Services offered by DFA include insurance, lending and risk management. The relationship between the DFA and food manufacturing companies is discussed.