Two nutrition tools available for industry

Interactive guide to the nutrient composition of New Zealand beef and lambTwo new nutrition tools are now available at the meat industry’s fingertips.

The first is a new interactive guide to the nutrients available in New Zealand’s beef, lamb and offal, which has just become available online. The second is an updated report looking at the role of red meat in a healthy New Zealand diet.

Comprehensive and up-to-date nutrient data for 23 raw beef and 25 raw lamb cuts and offal export items from New Zealand is presented in the interactive guide developed by Beef + Lamb New Zealand Ltd (B+LNZ).

Based on compositional analysis data produced in mid-2012 (see Food NZ June/July 2012), the guide provides the amount of more than 30 key nutrients for each cut per 100g in two formats: the raw edible portion of the whole cut, excluding bone and waste; and the raw lean portion only, excluding bone and waste and trimmed of all visible fat.

The information was obtained from research carried out by Massey University and funded through B+LNZ. The research has been published in the Journal of Food Composition and Analysis [35 (2014) 75-82] and the data accepted for incorporation into the New Zealand Food Composition Database, maintained by Plant and Food Research and also into the US Department of Agriculture’s National Nutrient Database for Standard Reference.

The interactive guide can be found at www.beeflambnz.com/nutrition-guide.The full report, which also includes data on cooked items, is available from the National Library of New Zealand. See http://bit.ly/1nWrbpb.

The data will be useful for health professionals including nutritionists, dieticians and food technologists as well as meat companies, importers, exporters and marketers. The guide has been designed to offer the data in an accessible form that can be used on food labels, point-of-sale information and promotional material aimed at consumers.

The data has also been used in the revamped B+LNZ Inc recipes website, with the nutrient composition per serve given for every recipe. See www.recipes.co.nz.

The second tool ‘The Role of Red Meat in a Healthy New Zealand Diet’ which B+LNZ Inc’s nutrition manager Fiona Grieg says is “keeping the industry’s finger on the nutritional research pulse”, is a second update by nutritionist Amanda Johnson of the original report, which was published in 2001 and reviewed and updated in 2008.
Greig says a peer review of the updated material is currently underway and the revised edition is expected to be available electronically this month at www.beeflambnz.co.nz.

This article has appeared in Food NZ magazine (February/March 2015) and is reproduced here with permission.

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