Good Food 4: Protein

Craig Houston, ANZCO Foods, Good Food 4
Craig Houston, convenor of this year’s NZIFST conference protein session.

Red meat sector representatives attending this year’s New Zealand Institute of Food Science and Technology (NZIFST) ‘Good Food 4’ conference in Christchurch have an interesting programme to dip into, once again.

This year four main themes running through the event will highlight that food is good for the community, the planet, me as a person and is also good for business. Sessions will cover a wide range of relevant topics for meaty food technologists from food safety through food waste, consumer insights and new technologies to packaging.

The main focus for the sector will likely be the protein session (I2) that will run on Wednesday 3 July between 3.45pm to 5.15pm. This has expanded beyond the traditional strictly meat focus to incorporate four protein speakers, says session convenor and chair Craig Houston, ANZCO Foods blood projects manager.

Jaspreet Singh, Massey University, Good Food 4
Massey University’s Dr Jaspreet Singh will cover the development of alternative proteins and the role of animal proteins in improving the functionality of the analogues.

Dr Jaspreet Singh, senior research officer from Massey University’s School of Food and Advanced Technology, will talk about the development of alternative proteins and the role of animal proteins in improving the functionality of those analogues.

Outcomes of the pilot campaign for the red meat sector’s new ‘Taste Pure Nature’ origin brand, launched in California in March, will be the focus of a presentation from Nick Beeby, Beef + Lamb NZ Ltd’s general manager market development.

Two other food scientists from Plant & Food Research – Drs Kevin Sutton and Gert-Jan Moggre – will cover plant-based protein work in which the Crown Research Institute is engaged. Hemp protein will be the topic of Sutton’s presentation, while Moggre will give an overview of progress in his work on controlled structure development combined with fermentation to further develop food structure and flavour in plant-based foods.

Earlier that morning, delegates will also hear about the overlap between nutrition and the environment from Beef + Lamb NZ Inc’s head of nutrition Fiona Windle. Her presentation in the Good For Me session (G1) will look at consumer research insights and how the New Zealand beef and lamb sector is responding.

“Whether to have red meat or not is a question more consumers are asking themselves, for a myriad of reasons, including the availability of more alternative protein options, the health of the planet and the health of people,” she says.

Other sessions of interest will be Tuesday morning’s New Technologies to Add Value to NZ Products (B4), chaired by AgResearch’s Dr Li Day, which will include a presentation from the CRI’s Jihan Kim on objective and chemical measures responsible for meat eating quality preferences. Later that day Anne Marie Manzano will talk about her market research on Chinese consumer preferences for fermented foods, like hams and salamis.

The NZIFST Conference 2019 will be held at the Christchurch Town Hall, 2-4 July 2019. For registration and to find out more about the Good Food 4 programme at: www.nzifst.org.nz/annual-conference.

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