Value from protein and future growth at NZIFST conference


Adding value to secondary cuts of meat, getting more value from protein and positioning the New Zealand meat industry for future growth is all part of the offering for meat processing and food technologists at this year’s New Zealand Institute of Food Scientists and Technologist’s (NZIFST) conference in Nelson.

A meat tenderisation workshop giving an opportunity to get a closer view of work being undertaken in the Food Industry Enabling Technologies (FIET) project is one of the conference highlights.

The workshop (K4) will take place on Thursday 6 July and will add to the previous day’s two Meat Innovation sessions focusing on positioning the New Zealand meat industry for future growth, making it a time efficient event for meat scientists and technologists to attend.

Paulette Elliott.

ANZCO Foods’ Paulette Elliott, who has pulled the meat sessions together, says, “I think it’s going to be a great conference, peppered with local flavour, and the opportunity to learn from other industries along the way.”

She will chair the second session (H2) ‘Getting more value from protein’.

H2 topics include: an update on the NZ rendering industry (Kevin Cresswell, Meat Industry Association); earning more from recovered meat protein (Dr Rob Archibald,Taranaki Bio Extracts); bio-active peptides and how they can help add value to meat waste/by-products (Dr Santanu Deb-Choudhury, AgResearch); and predicting the release of bio-active peptides from dairy proteins (Dr Dominic Agyei,  University of Otago).

Dr Archibald will chair the first session (F2) ‘Positioning the meat industry for future growth’. Meat and market trends will be covered by Beef + Lamb NZ’s Nick Beeby, followed by an overview of industry R&D initiatives (Richard McColl, MIA). There will be an update on a High Value Nutrition project looking at beef reducing cholesterol from Dr Emma Bermingham (AgResearch) and a walk through new red meat product trends from Andrew Powell of the global Newly Weds Foods ingredient company.

Meat industry delegates will also not want to miss KPMG’s global head of agribusiness Ian Proudfoot’s update on the Wednesday morning on global trends. Other sessions of interest include a workshop on being retail ready (K3) and hot topics and emerging trends in nutrition (F1).

The conference will be held from 4-6 July 2017 in Nelson. For more information, up-to-date programme detail and registration see

This article appeared in Food NZ magazine (June/July 2017) and is reproduced here with permission.


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