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Food New Zealand

 

Food New Zealand is the official journal of the New Zealand Institute of Food Science and Technology.

•       A feature based publication which covers the industry – from meat to dairy, produce to packaging and refrigeration to high pressure processing.

•       The editor and writers in the magazine are food technologists or food scientists with extensive industry experience.

•       Nutrition, food safety, sensory and new product development are all featured.

•       Each issue profiles a sector supplying the food industry, such as laboratory equipment, analytical, food quality assurance and food safety services, food ingredients, packaging materials,

and marking and checking equipment plus consumables and capital items.

Regular features include

News from NZIFST: member activities, conferences

Research Reports on activities in food science and technology

Food Safety columns from NZFS and FSANZ

Sliding on: Microbiology Column

Regular Overview features for industry sectors

 

 

History

Food New Zealand was launched in 2000, building on the foundations established by New Zealand Food Journal, formerly The Food Technologist, (Journal of the New Zealand Institute of Food Science and Technology (NZIFST)) and Dairy
Technology, the publication of the Dairy Industry Association of New Zealand (DIANZ) which were discontinued as independent magazines in 2000.
After 20 years as a print publication, the magazine is now online-only. The availability of stable online platforms, with the plus of reducing the magazine’s environmental footprint and extending its reach and measureability for advertisers is a win-win.