Connected Women, Evolving Industry
TANIA WALTERS F+B Tech Magazine Publisher
Around International Women’s Day, we spoke with a number of women working across the food and beverage sector. Their roles span research scientists, production, product development, engineering, agriculture and commercial leadership. While their day-to-day responsibilities differ, one theme surfaced consistently: the quiet but practical importance of staying connected within the industry. Manufacturing is a sector where time is rarely abundant. Operational pressures are real, margins are watched closely and compliance requirements continue to expand. Against that backdrop, networking can sometimes feel like something that sits on the edge of the “real” job. Yet many of the women we spoke with described it as part of how they manage complexity. It is less about formal events and more about maintaining a flow of information, perspective and support.
The value often shows up in small, tangible ways. A conversation might lead to a useful supplier introduction, a shared workaround for a process challenge or
a clearer understanding of how another business is responding to regulatory change. Over time, these exchanges can influence decisions that affect productivity, product quality or market positioning. They can also help build confidence, particularly for those stepping into more senior or technically specialised roles. There is also a noticeable shift in who is shaping industry dialogue. As more women move into leadership positions across manufacturing and technology functions, the range of viewpoints being represented is widening. Networking spaces are gradually becoming more reflective of the sector itself, with a stronger focus on practical knowledge sharing rather than hierarchy. For newer entrants, this can make participation feel more relevant and less intimidating.
From an organisational perspective, encouraging staff to remain engaged with industry networks is often a low-cost way to strengthen capability. Ideas travel quickly through informal channels, and the insights gained can support innovation, recruitment and long-term planning.
The interviews that follow offer a snapshot of how women are building connections that support both individual careers and the ongoing development of the food and beverage manufacturing sector that they work in.
Publisher
Tania Walters
General Manager
Kieran Mitchell
Editorial Director
Caitlan Mitchell
Content Managers
Caroline Boe
Daniel Rogers
Editorial Associates
Jenelle Sequeira Sam Francks
Graphic Designer
Raymund Santos
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ISSN 2744-3566 (ONLINE) ISSN 2744-5895 (PRINT)
F&B TECHNOLOGY launched to facilitate the connection between food and beverage suppliers of technology, ingredients and packaging across the food and beverage manufacturing sectors for fmcg and foodservice. Copyright 2026
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MIT CTL & Mecalux
Develop AI-based Simulator to Optimise Inventory
The Massachusetts Institute of Technology (MIT) Centre for Transportation & Logistics and Mecalux have developed an artificial intelligence-based simulator capable of optimising inventory distribution across different warehouses within the same logistics network.
The platform, called Genetic Evaluation & Simulation for Inventory Strategy (GENESIS), uses advanced machine learning models to analyse thousands of possible scenarios and determine the optimal stock level at each warehouse and when replenishment should occur.
The AI-based simulator accounts for variables such as forecast demand in each region, transport costs, and the operational capacity of each warehouse to test various inventory replenishment policies without affecting real-world operations.
“The genetic algorithm enables multiple simulations to be run using different parameters until the most efficient
Complete Renewable Electricity at Kmart
Kmart Group has hit a major milestone on its sustainability journey, announcing that it has achieved its 100 percent renewable electricity target across its operations, as part of its commitment to achieve net zero Scope 1 and 2 emissions by 2030.
This means that Kmart’s total electricity use across 448 stores, 10 distribution centres, and 12 national and international offices across Kmart and Target is covered by onsite renewables or offsite agreements from renewable sources.
This includes onsite solar generation and power purchase agreements linked to generation assets, including New England Solar Farm (NSW), Numurkah Solar Farm (VIC), Tailem Bend 2 Solar Farm (SA), and Western Downs Green Power Hub (QLD).
Where energy is supplied by the landlords, Kmart Group has surrendered unbundled large-scale generation certificates to match the energy consumed.
logistics strategy is identified. Companies can compare scenarios and select the one that best fits their operations,” says Dr Matthias Winkenbach, Director of Research at the MIT Centre for Transportation & Logistics and the Intelligent Logistics Systems Lab.
New Zealand Wine Welcomes Early Harvest
Harvest is underway or about to begin across New Zealand’s wine regions as the industry prepares for the 2026 vintage.
As always, this is an exciting and highly anticipated time of year, with indicators pointing to grapes that offer regional diversity, distinctive flavours and ripeness.
Ongoing changes in weather patterns have seen harvest dates move forward by several weeks in recent years, and 2026 is shaping up to be the earliest yet.
Northland kicked off on the 23rd of January, followed by Hawke’s Bay, and in more recent weeks, Marlborough and North Canterbury. Central Otago is looking slightly later this year.
Cautionary Approach To Bluff Oyster Season
The Bluff oyster season is open, with caution and after careful assessment of the fishery.
Apre-season survey by Fisheries New Zealand found that, although, like last year, 2026 was likely to be a challenging season, there were good numbers of new oysters beginning to grow to larger sizes.
Oceans and Fisheries Under-Secretary Jenny Marcroft said careful management will be required this season with issues such as disease and environmental pressures impacting oyster abundance and condition, but there are encouraging signs as well.
“Early results from the annual survey show that these issues are still present in the fishery and careful science-based fisheries management remains vital to safeguarding the fishery’s future.”
Fisheries New Zealand conducts the
Bluff oyster survey before the start of the season each year to assess the status of the fishery, including oyster size, abundance and disease prevalence.
The survey’s preliminary results have found that there is little oyster mortality and large numbers of small oysters in the areas of the fishery. This is similar to last year’s findings.
“Fisheries New Zealand officials have been working with local oyster fishers on plans to protect areas with large numbers of small oysters, and set a conservative catch level,” said Marcroft.
“Bluff oyster fishers have faced tough conditions in recent years, and I’m thankful for their collaboration and research that forms the bedrock of this work.”
NZ-Chile Agreement Boosts Agriculture
New Zealand and Chile have signed an arrangement to boost agricultural cooperation and drive sector success.
Agriculture Minister Todd McClay said that agriculture is at the heart of the New Zealand and Chilean economies, and that they have similar farming systems and geographies, and both advocate for open, rules-based trade.
The new Strategic Agricultural Arrangement 2026 to 2030 signalled
a strong commitment to working together and strengthening agricultural relationships.
“Key features of the arrangement include encouraging regional and global collaboration and developing our people,” said McClay.
“We will work together to exchange expertise, promote and advance sustainable agricultural development, undertake important research and
innovation, and build climate resilience.”
Last year, New Zealand and Chile marked 80 years of diplomatic relations, and two-way trade reached NZD 342.94 million in the year ending September 2025.
The new arrangement will enable New Zealand and Chile to seize agricultural opportunities, tackle shared challenges, and ultimately achieve more together.
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5 Tips when Switching to Plant-Based Colours
Miguel Bielders, APAC Marketing Manager at EXBERRY® by GNT, on the key considerations when making the move to colours made from fruit, vegetables and plants.
Plant-based colours provide the natural, vibrant shades that consumers want to see. Whether replacing synthetic dyes or seeking cleaner and clearer labels, they are ideal for the modern New Zealand market.
Here are five tips for food and beverage manufacturers to ensure a successful switch.
SELECT THE RIGHT RAW MATERIALS
Colours made from fruit, vegetables and plants rely on the natural pigments in the raw materials. There are various factors that can influence the shade and its performance, depending on the choice of colour and the application.
For example, red colours containing anthocyanin pigments will shift towards blue and become unstable at high pH levels. Blue colours made from spirulina are sensitive to heat and acid. Turmericbased yellows are sensitive to light.
At GNT, we have vast experience devising successful solutions with plantbased colours. Our EXBERRY® portfolio contains a complete spectrum of vibrant shades made from more than 30 different raw materials.
We will work with you to test different colour sources and dosages to find the perfect solution for your product.
TEST COLOUR STABILITY
From light exposure to heat to changing pH levels, there are many reasons a plantbased colour may shift shade during the shelf life.
We have the technology to ensure colour solutions will match up to expectations every step of the way. This includes accelerated shelf-life testing under heat and light stress, while our vast information bank helps us predict performance.
If the tests reveal a shift in the colour, we’ll provide advice on how to optimise stability throughout the shelf life.
CONSIDER INGREDIENT DECLARATIONS
Plant-based colours can provide many advantages on product labels.
The majority of EXBERRY® colours are made using physical processing methods and water. That means they support completely clean and clear label declarations such as “blackcurrant and carrot concentrate” or “turmeric concentrate”.
Other EXBERRY® colours are made by selectively extracting the pigments from plant-based raw materials using essential oils or aqueous methods. These natural colours support label declarations such as “colour (annatto extracts)” and “colour (carotenes)”.
All EXBERRY® colours are veganfriendly and non-GMO, with a dedicated organic range available.
We have introduced many important measures in recent years, from training our farmers in sustainable agriculture to making substantial cuts to our factories’ carbon intensity.
FIND A RELIABLE SUPPLIER
Maintaining regular supplies of plantbased colours is not always easy. This is why GNT has spent decades establishing a robust global supply chain.
We work with the majority of our farmers on long-term contracts. Our agronomists have full oversight of their fields and provide them with guidance on how to grow crops with the highest possible colour intensity year in and year out.
This resilient supply chain model helps us to maintain fast and consistent supplies for our customers all year round.
CHECK SUSTAINABILITY CREDENTIALS
When using colours made from fruit, vegetables and plants, environmentally friendly and ethical sourcing is an important consideration.
EcoVadis, a leading global provider of business sustainability ratings, recently ranked GNT among the top one percent of companies in the food manufacturing industry for sustainability performance. We have introduced many important
measures in recent years, from training our farmers in sustainable agriculture to making substantial cuts to our factories’ carbon intensity.
We also offer Product Environmental Footprint information for the vast majority of EXBERRY® colours to help brands present sustainability data on their product packaging.
DISCOVER THE EXBERRY® ADVANTAGE
EXBERRY® colours are valued globally for their vibrancy, versatility, stability and ease of use.
For nearly five decades, we’ve been at the forefront of plant-based colour innovation, blending deep technical expertise, responsible sourcing and a passion for creating high-quality shades from fruit, vegetables and plants.
Trusted by the world’s leading food and drink manufacturers, EXBERRY® by GNT can help you create spectacular products using sustainable colours derived from nature. For more information, visit: www.exberry.com
Robotic Pallet Wrapping and the Next Phase of FMCG Dispatch Automation
Across the food and beverage manufacturing sector, operational efficiency is no longer confined to production lines. It extends through dispatch, freight integrity and compliance, directly influencing margin, service performance and brand trust. One of the most underestimated pressure points remains pallet wrapping.
Manual wrapping and legacy turntable systems continue to dominate many facilities.
Yet these approaches introduce friction. Forklifts queue at fixed stations. Labour is absorbed by repetitive tasks. Film is over-applied to compensate for inconsistency. Loads shift during transport, increasing damage risk and rework. What appears to be a minor endof-line task can quietly erode performance across the supply chain.
For businesses handling mixed SKUs, fluctuating volumes and variable pallet profiles, the limitations of fixed wrapping infrastructure become increasingly visible. This is where robotic pallet wrapping is gaining serious attention from FMCG manufacturers, beverage producers and logistics operators.
While not operating in food production, Torpedo 7 runs a high-volume distribution operation with characteristics familiar to many food and beverage warehouses. Diverse pallet sizes, mixed loads, constrained space and continuous dispatch demands meant its pallet wrapping process became a constraint rather than a support function. The review was not driven by novelty, but by the need to maintain flow, stability and scalability as operations expanded.
Rethinking the last metre of automation, Torpedo 7 worked with RLB Packaging, and implemented the Robopac Robot S7, a self-propelled robotic stretch wrapper designed to move to the pallet rather than forcing pallets to a fixed station.
This shift changes the logic of pallet
containment. The robot travels around the load, applying programmed and repeatable containment force while allowing forklifts and people to move freely through dispatch zones. For food and beverage manufacturers, this approach aligns well with real-world conditions where pallet formats vary, space is limited and production peaks are not always predictable.
The Robot S7’s controlled film tension and optimised pre-stretch capability deliver consistent wrapping across different pallet weights and heights. That consistency reduces reliance on over-wrapping as insurance, cutting film use and improving load stability. In food and beverage environments, where transport reliability underpins customer relationships and export compliance, containment uniformity matters.
Operationally, the impact is immediate. Removing fixed wrapping choke points improves forklift flow and reduces congestion, particularly in chilled and ambient dispatch areas. Pallets can be wrapped where they are built, reducing unnecessary handling. Manual wrapping tasks are removed, allowing staff to be redeployed into higher-value roles while also reducing repetitive strain risk.
For manufacturers, the relevance extends beyond efficiency. Robotic wrapping supports safer warehouse movement, improves load integrity for long-haul and cold chain transport, and contributes to sustainability targets through measurable reductions in plastic film consumption.
The Torpedo 7 example reflects a broader shift underway across manufacturing and distribution. Automation is no longer confined to production equipment. Dispatch, often overlooked, is now under scrutiny as labour availability tightens, freight expectations rise and environmental reporting becomes more rigorous.
Robotic pallet wrapping does not represent a marginal upgrade. It modernises a critical interface between factory and freight. For food and beverage businesses still relying on manual or legacy turntable systems, the cost of standing still is becoming increasingly visible across labour, materials, safety and service performance.
The technology is available today. The question for manufacturers is not whether pallet wrapping should change, but whether existing systems are still fit for the scale, complexity and accountability now required.
support@rlbpackaging.co.nz
Global Ingredients, Local Expertise
Infruit is a supplier of premium-quality fruit and vegetable ingredients, sourced globally and from New Zealand, supplied to specification to support consistent production, scalable volumes, and dependable supply.
Rod Meachen, who set up Infruit in 2013, has over 30 years in the industry and offers a wealth of knowledge and understanding from the field through to the finished product. Over the years, Meachen has developed strong relationships with growers, processors, suppliers, and customers worldwide.
Supporting this is a highly experienced, close-knit team. While small, the Infruit team combines expertise across supply chain, finance, sales and marketing, quality assurance, and food technology. This breadth of capability enables agile decision-making, strong partnerships, and a hands-on approach to maintaining quality and continuity of supply.
“Ensuring product quality and integrity across international suppliers requires a proactive, hands-on approach. At Infruit, we prioritise working with processors who
operate to recognised global food safety and quality standards, and we don’t rely solely on certificates or paperwork,” said Meachen.
“We conduct regular site visits to our processing partners, inspecting production practices, traceability systems, and quality controls firsthand. This allows us to identify potential risks early and ensure that procedures align with both regulatory requirements and our own high standards.”
All suppliers are required to maintain up-to-date certifications and detailed traceability documentation, including specifications and certificates of analysis. Beyond compliance, building strong, transparent relationships with partners is central.
Understanding their operations at a granular level ensures that the products supplied are consistently safe, highquality, and reliable for customers.
By combining rigorous quality
verification, strong supplier partnerships, and proactive supply chain management, Infruit can help manufacturers achieve predictable results every time, enabling them to scale production confidently, innovate with new formulations, and maintain brand integrity across every batch.
Currently, manufacturers’ highest demand is for IQF (Individually Quick Frozen) fruits and vegetables. These products arrive in production-ready formats, washed and ready to use, significantly reducing labour requirements on production lines and supporting operational efficiency.
Processed formats such as purees, powders, and concentrates remain important for applications requiring shelf stability, precise formulation, or consistent flavour profiles.
The ongoing growth in IQF demand reflects broader trends: manufacturers
have increasingly sought ways to optimise production, minimise waste, and respond quickly to changing consumer preferences, without compromising quality.
In the beverage sector, citrus and apple flavours have seen strong demand, particularly in premium, functional, and craft applications.
While classic citrus profiles like lemon, lime, and orange remain popular, more exotic varieties such as yuzu, calamansi, and blood orange are gaining traction. Apple, in both juice and puree formats, has continued to be valued for its natural sweetness, versatility, and ability to balance more vibrant or tart flavours.
According to Meachen, consumer demand has increasingly driven the types of ingredients manufacturers request. Shoppers want natural flavours, clean labels, and functional benefits, along with vibrant colour and authentic
taste, pushing manufacturers to seek ingredients that consistently deliver on these expectations while supporting transparency and traceability.
At the same time, the fruit and vegetable ingredient supply chain has been facing a combination of structural and seasonal pressures.
Freight volatility remains a key factor, with fuel prices directly influencing international shipping costs and domestic cartage and distribution. For temperaturecontrolled products in particular, energy costs throughout the cold chain significantly affect landed pricing.
Agricultural variability has also played a larger role in supply dynamics. Recent crop challenges, such as the poor raspberry harvest in Europe, demonstrate how quickly regional weather or yield issues can tighten global availability and affect pricing across multiple markets.
While global logistics have stabilised compared with the severe disruptions of recent years, port congestion and schedule reliability still require careful management and planning.
Addressing these challenges requires a proactive approach. Diversified sourcing across multiple growing regions, strong supplier partnerships, and close monitoring of global crop conditions all help build resilience. The focus increasingly is not just on sourcing ingredients, but on ensuring supply continuity for manufacturers who rely on consistent quality and reliable volumes.
A strong supplier–manufacturer partnership today is built on trust, transparency, and collaboration. It means more than delivering ingredients; it’s about anticipating challenges, aligning on quality, and sharing insights to support innovation and efficiency.
Suppliers who provide consistent, reliable products and proactive guidance allow manufacturers to plan confidently and scale production effectively.
When paired with open communication and clear specifications from manufacturers, these partnerships become agile, resilient, and mutually beneficial, enabling both parties to respond quickly to market shifts and evolving consumer expectations.
Consistency in flavour, colour, and functionality at scale starts with collaboration. Learn more about Infruit here.
Using IoT to Strengthen Milk Quality from the Farm Up
Milk quality has always been the cornerstone of New Zealand’s dairy industry. From the moment milk leaves the cow, every step in the chain is designed to protect its integrity until it reaches the processor.
Yet one of the most critical parts of that journey happens in the dairy shed itself, often with limited visibility.
Milk vats, refrigeration systems, water infrastructure and cleaning processes operate continuously throughout the milking season. If something goes wrong overnight, farmers may not discover the issue until the next milking or when the tanker arrives. By that point milk temperature may have drifted outside specification, equipment faults may have developed, or a process may not have run as intended.
For decades the industry has relied on traditional hard-wired telemetry to monitor some of these systems. While effective in certain situations, these solutions have often been expensive to install, difficult to retrofit, and limited in how widely they can be deployed across farm infrastructure.
As a result, many dairy farms still operate with minimal real-time visibility of the equipment responsible for protecting milk quality.
This is where modern IoT technology is beginning to change the equation.
IoT, or the Internet of Things, refers to small connected sensors that monitor equipment and environmental conditions in real time. Unlike traditional hardwired systems, IoT devices communicate wirelessly and can be installed quickly on existing farm equipment without major infrastructure changes.
This makes monitoring significantly more accessible and cost effective for farmers.
Sensors can be installed on milk vats, refrigeration systems, water infrastructure
and other critical points within the dairy shed. Data is then transmitted securely to a cloud platform where farmers can see what is happening in real time through a simple dashboard.
If milk temperature begins moving outside its normal range, an alert can be triggered immediately. If a refrigeration unit stops operating overnight, it can be detected before milk quality is compromised. If water usage suddenly increases, it may indicate a leak that would otherwise go unnoticed.
Rather than reacting to problems after they occur, farmers gain the ability to identify issues early and intervene before they affect production or compliance.
However, the real opportunity with IoT technology goes beyond simply monitoring individual pieces of equipment.
At Agora, the focus has been on how connected technology can improve the entire process that protects milk quality on farm, not just one part of it.
Milk quality is influenced by several factors including cooling performance, cleaning processes, chemical handling and the consistency of daily farm operations. Historically these systems have operated largely independently, with limited integration or oversight.
The goal is not to introduce technology for technology’s sake, but to provide practical tools that reduce risk and make day-to-day farm management easier.
IoT creates the opportunity to connect these elements into a single monitoring and management framework.
Telemetry can provide real-time visibility of milk cooling and vat performance. Chemical dosing systems can be monitored to ensure cleaning solutions are being mixed and administered correctly. Alerts and reporting tools can provide farmers with greater confidence that critical processes are operating as they should.
Instead of viewing milk quality as a single measurement at the vat, it becomes a continuously monitored system.
For farmers this means greater peace of mind. Many still do a final check of the shed before heading to bed, hoping everything will operate as expected overnight. Connected monitoring allows them to quickly confirm that systems
are functioning properly and be notified immediately if something changes.
The goal is not to introduce technology for technology’s sake, but to provide practical tools that reduce risk and make day-to-day farm management easier.
New Zealand’s dairy sector has always embraced innovation, from advances in milking technology to improvements in farm infrastructure. The next phase of that evolution is bringing greater visibility and intelligence to the dairy shed itself.
IoT technology makes that possible by lowering the cost and complexity of monitoring critical systems while providing meaningful insights into how dairy sheds operate day to day.
Because protecting the value of milk does not start at the processing plant. It starts in the shed.
The Skills Defining the Next Era of Dairy Innovation in New Zealand
As dairy processing enters a new era of automation and advanced manufacturing, the sector’s most important investment will be the people who can translate science and technology into high-value dairy products.
DR. K. KIZITO EJEAHALAKA Institute of Dairy Product Manager & Senior Science Knowledge Broker
Dairy processing is entering a new phase of technological transformation. Automation, advanced sensors, artificial intelligence and data-driven manufacturing are rapidly reshaping how dairy plants operate and how products are developed. New Zealand’s dairy sector has built a global reputation for scale, reliability and quality. The next era of leadership, however, will not be defined by volume alone — it will be defined by capability.
Modern dairy plants are becoming highly automated, digitally integrated production environments. Real-time monitoring systems, advanced quality analytics, automated processing lines and sustainability tracking tools are increasingly standard features of advanced dairy manufacturing. As these technologies transform operations, they are also redefining the skills required across the industry.
The dairy professional of the future will not simply operate equipment — they will operate systems.
Today’s plants generate vast amounts of operational data. Organisations increasingly need professionals who can interpret data, identify optimisation opportunities and translate insights into better decisions. Capabilities such as process optimisation,
data literacy, advanced quality management and regulatory expertise are becoming core competencies across dairy processing.
Equally important is systems thinking. Engineering, microbiology, food safety, sustainability and product development are now deeply interconnected within modern dairy manufacturing. Professionals who understand how these elements interact will be essential for improving efficiency, safeguarding product integrity and enabling innovation.
At the Institute of Dairy, we are seeing this transition firsthand. Industry professionals are actively seeking to strengthen their digital fluency, quality systems capability and innovation readiness. The message from the sector is clear: technology adoption must be matched with investment in human capability.
Across the sector, skills gaps are emerging particularly in dataenabled processing, sustainability integration and advanced dairy product innovation capability.
Automation, contrary to common perception, does not reduce the need for skilled people. In many cases it increases it. As systems become more sophisticated, the value of expertise grows. The competitive advantage in dairy will increasingly come from the professionals who can manage complex processing systems, analyse production data and continuously improve operations.
At the same time, sustainability is becoming embedded in everyday plant decision-making. Energy efficiency, water stewardship, waste valorisation and carbon accountability are no longer simply reporting requirements — they are operational priorities. This shift requires professionals capable of translating environmental goals into measurable improvements within processing systems.
Global dairy markets are also evolving rapidly. Demand is rising for specialised nutrition products, functional dairy ingredients and value-added formulations. Capturing these opportunities requires deeper technical capability in dairy science, ingredient
Technology alone does not transform the dairy industry — capability does. The real competitive advantage will come from the people who can integrate science, data, and advanced processing systems
functionality, food safety systems and product innovation.
The gap between traditional processing and innovationdriven production is widening. To remain globally competitive, New Zealand must invest as deliberately in people as it does in infrastructure. Technology alone does not transform industries. Capability does.
Future-ready dairy professionals will need a powerful combination of skills: digital fluency, advanced quality and compliance expertise, sustainability integration capability, product innovation knowledge and the ability to think across complex processing systems.
Education providers, applied research organisations and industry training programmes therefore have an increasingly important role to play. By connecting emerging science with real-world industry capability development, they help ensure the workforce evolves alongside technological change.
Strong collaboration between industry, research institutions and training providers will be essential to build a talent pipeline capable of supporting next-generation dairy technologies. Strengthening the connection between education, research and industry practice is critical if the sector is to build this new generation of capability.
The opportunity for New Zealand is significant. The country already possesses a unique dairy ecosystem that combines worldclass farming systems, strong scientific capability and globally connected dairy companies. When these elements work together, they create powerful conditions for innovation.
The future dairy plant will be smarter, more efficient and more sustainable. But its success will ultimately depend on the people who run it.
Investing in future skills today is how New Zealand secures its leadership in global dairy innovation tomorrow. The opportunity ahead is not only to remain a global leader in dairy production, but to lead in the science, technology and talent that will shape the next generation of dairy innovation.
Reducing Heat Stress in Cows
Heat stress is a growing challenge on dairy farms across the country. The physiology and behaviour of cows change when they experience heat stress, and some cows cope better than others. It is also expected that heat stress may increase in future as daily temperatures continue to rise and extreme hot weather events become more frequent.
The ability to predict heat stress in dairy cows could help inform on-farm management decisions, such as timing of milking, choice of paddock, changing milking frequency, breeding choices, tree planting, and installing portable shade structures.
Until now, there have been various ways to assess heat stress, including animal measures and weather conditions, with the Temperature-Humidity Index (THI) being a common method for measuring cattle heat load. However, it doesn’t include factors like wind or sunlight, which could be major factors in how hot it feels to them.
DairyNZ has invested in heat-stress research with animal scientist Dr Charlotte Reed and senior animal care specialist Jac McGowan to provide evidence for solutions that improve cow comfort, protect performance, and support sustainable, futureready farm systems.
These scientists are now in the final stages of an on-farm trial at DairyNZ’s Scott Farm in the Waikato to test common mitigation measures and assess their return on investment.
At the farm, five mobs of cows have been fitted with rumentemperature boluses, pedometers, and wearable technology to provide real-time data for testing the impact of various mitigation measures.
“We have a mob that’s gone once-a-day through the summer to avoid the afternoon walk to the milking shed, a second mob spending their daytime in a shaded area, a third mob that goes under misters in the yard cooling the environment around the cows while waiting for milking, a fourth mob that while waiting in the milking yard goes under a sprinkler where droplets saturate the coat (evaporative cooling); and a fifth (control) mob with no mitigations at all,” said Dr Reed.
During a workshop, a group of Waikato farmers saw the trial in action, many of whom have been actively involved in DairyNZ’s heat stress research to date, and shared valuable feedback on the practicality and fit of different mitigations on farm.
Dr Reed added that the workshop also provided an opportunity for farmers to see how their input has directly shaped the research
questions, trial design, and the future direction of the programme, while receiving an update on current progress.
“Our goal with testing this range of options is not to say, ‘this is what you should put in place’, but to provide information around a range of different strategies – a toolbox of options,” said Dr Reed.
“A goal of the project is to better define how cows respond to heat load. With the volatile weather experienced this summer, we’ve ended up with a comprehensive dataset that spans from cooler, wet days all the way to hot sunny days, which is very valuable.”
According to DairyNZ senior science manager Kirsty Verhoek, heat stress has become an increasing challenge for pasture-based dairy systems, particularly in regions experiencing more frequent hot, radiant, and still conditions.
She said that, through previous research and farmer engagement, it was clear that farmers want practical, evidencebased solutions to help protect cow welfare, maintain milk production, and support long-term farm resilience.
However, many heat-stress mitigation measures require investment, and Verhoek mentioned that farmers need confidence that the tools will work under New Zealand’s grazing conditions and deliver value on farm.
“This research programme has therefore been shaped alongside farmers, focusing on understanding where and when heat stress occurs, how cows respond, and which mitigation measures are both effective and practical within real farm systems,” she said.
Part of DairyNZ’s ‘Comfortable Cows Outdoors’ project, this three-year programme has mapped regions that are at higher risk of high temperatures, solar radiation, and wind; analysed datasets linking weather and milk yield; assessed how cows use shade; and completed a comprehensive survey of over 350 farmers in Waikato, Bay of Plenty, Canterbury and North Otago understanding awareness, attitudes and practices related to heat stress in dairy cows (recently published in the New Zealand Journal of Agricultural Research).
The Next Generation of Dairy Proteins
Precision fermentation uses friendly microorganisms such as yeast to produce specific proteins, and Daisy Lab’s microorganisms have been programmed to produce dairy proteins.
The resulting proteins are molecularly identical to those found in milk, meaning they can deliver similar functional properties, such as emulsification, foaming, gelation, and iron binding.
Because the proteins can be structurally the same as those found in milk, they can perform very similarly in food applications. Fermentation can also offer high consistency and the possibility to target specific proteins for particular functional needs.
Irina Miller, Co-founder of Daisy Lab, said the fermentation technology was developed to be fully compatible with the existing dairy downstream processing.
Equipment already used in dairy ingredient production, such as membrane filtration systems, centrifuges, and spray dryers, can be used to purify, concentrate, and dry fermentation-derived proteins.
While the fermentation step itself requires bioreactors, many of the protein processing and ingredient manufacturing steps are very similar to those used in dairy.
Using existing dairy infrastructure can significantly accelerate scale-up and reduce CAPEX costs. Dairy facilities already have equipment and expertise for large-scale protein purification, drying, and food-grade production. This allows companies to integrate new protein streams into established processing systems rather than building entirely new facilities.
Looking ahead, Miller said there may be dairy facilities that evolve into broader protein production plants that combine fermentation with traditional dairy ingredient processing, allowing processors to produce both milk-derived and fermentation-derived proteins within the same infrastructure.
Game-Changing Integration Between Refrigeration, Hygiene & Data
From a milk-quality perspective, refrigeration is one of the most important control points on the farm. It safeguards everything the farmer has already done right in the shed.
DTS Refrigeration (soon to be known as Cryvex Refrigeration) provides nationwide coverage with experienced local technicians who understand the realities of on-farm refrigeration. Its focus is on fast response, practical solutions, and minimising disruption to milking, backed by 24/7 support.
“Refrigeration is critical to milk quality, and urgency and reliability remain central to how we support farmers,” said Walker, DTS/Cryvex General Manager.
“Increasingly, the biggest gains come from connecting refrigeration, hygiene, and data as farmers get earlier warnings, clearer insights, and more reliable performance across their entire cooling system.”
According to Walker, the most common issues include inconsistent cooling performance, insufficient cooling capacity during peak milking, poor maintenance, and system reliability problems caused by ageing undersized equipment.
Power supply issues, poor heat transfer, and hygiene-related contamination also contribute to systems not working as
intended. Real-time monitoring can improve visibility and fault detection, while good hygiene and smart system design strengthen cooling efficiency, energy use, and overall milk-quality outcomes.
Walker mentioned there are typically two peak periods each year. The first is during calving, when systems are restarted after dry-off and haven’t always been serviced. The second peak occurs in October when rising ambient temperatures and full vats place the greatest load on refrigeration systems.
Peak milking periods leave no room for downtime, and refrigeration failures at the wrong time can mean lost milk, compliance issues, and major stress for farmers. Reliable systems are important, but just as important is having experienced, responsive support when something does go wrong.
Vat design has a significant impact on cooling efficiency, hygiene, and milk integrity. Proper agitation, smooth internal finishes, effective heat exchange surfaces, and correct sizing all contribute to faster, more even cooling and easier cleaning.
Poor design can lead to hot spots, residue
build-up, and inconsistent temperatures, all of which compromise milk quality. Well-engineered vats support both cooling performance and hygiene outcomes.
Walker highlighted that early warning signs often appear in the data first when a supplier has Vat telemetry installed, making these potential problems visible early and allowing farmers to act before milk quality is affected. He said that longer cooling times, temperature variability, more frequent alarms, and rising energy use can all indicate that a system is under stress.
Rapid and consistent cooling is absolutely critical, as the sooner milk is brought down to the correct temperature and held there, the better its quality and shelf life. Any delay or fluctuation allows bacterial growth, which cannot be reversed later in the process.
New Zealand’s NZCP1 and MPI milk-cooling requirements also reflect this, as they’re designed to ensure milk reaches temperature quickly, stays there consistently, and remains fully protected throughout storage.
From a hygiene perspective, changes in cleaning performance, residue build-up, or
inconsistent wash outcomes can also signal underlying cooling or equipment issues.
“Modern systems are becoming smarter, more efficient, and more integrated. We’re seeing better heat recovery, improved insulation, variable-speed drives, and smarter control systems that optimise energy use without compromising milk quality,” added Walker.
“Data-driven insights are playing a growing role, allowing systems to respond to real-world conditions rather than running at full load unnecessarily.”
Across the industry, there has been a shift toward whole-of-system thinking, not just looking at cooling, hygiene, or data in isolation, but understanding how all three work together to protect milk quality and strengthen overall on-farm performance.
Looking ahead, Walker expects to see growing uptake of sustainable refrigeration solutions that are simple to maintain and deliver clear efficiency gains, such as newer low-GWP A2L refrigerants, improved insulation through vat wraps, and systems that make smarter use of off-peak power to lower running costs, such as ice banks and thermal storage solutions.
Vepo Cheese Counteracts Product Effect with Fortress Technology
Water, like metal, is conductive, and dairy products, such as blocks of cheese, can react differently in the magnetic field of a food metal detector compared to grated, sliced, or soft cheese. This product effect may result in the product being rejected and good food being wasted.
To identify a metal contaminant in conductive products, a metal detector must account for the product effect. Reducing the aperture size in relation to the product size can be a simple way to increase metal detector sensitivity and reduce this margin of error. Features like single-pass product learning and automatic calibration can also help.
However, with single-frequency metal detectors running ‘wet’ products, there is often a trade-off between ferrous and stainlesssteel performance depending on the selected frequency.
Typically, higher frequencies perform better at detecting stainless steel than ferrous metals, and the best approach is to find a frequency that balances the lowest product effect with target contaminant detection.
Fortress Technology Interceptor software algorithms can adapt to these changing characteristics by distinguishing between indicators specific to the product and those that flag anomalies. This ensures genuine contamination from metal is not masked by product effect.
AutoPhase is another useful tool from Fortress Technology that can help counteract the product effect. For larger cheese blocks weighing up to 20kg, the high product effect, along with product size, adds another challenge, as the product signature constantly shifts when a single block passes through a metal detector aperture. M-phase is an algorithm developed specifically for this unique effect.
Vepo Cheese installed seven identical incline interceptor metal detectors to overcome product effect on their grated cheese lines, all equipped with data reporting to enhance traceability.
Growing production demands prompted the company to examine further upgrades to its inspection technology, including the introduction of independent reject systems, and the cheese giant specifically requested state-of-the-art inspection equipment capable of handling variations in density and product effects.
The ability to isolate rejected packs without interrupting the production flow was equally crucial to Vepo Cheese. On previous inspection lines, the company lacked an automated reject system.
If a contaminated pack were identified, the belt would stop. An operative would then have to intervene to remove the pack and restart the inspection process. This business interruption impacted productivity.
Vepo‘s Technical Operations Manager, Hugo van Put, said the automated reject system has given them 100 percent control over production. He said that there is less human involvement, therefore less risk of human error, which also lowers the risk of a metal contaminant slipping through the safety net. From an efficiency perspective, continuous production has been a major benefit.
Cheese conductivity affects the product effect, impacting metaldetection sensitivity. Previously, manufacturers of ‘wet’ products often had little choice but to tune their metal detectors to reduce margins of error. This tended to trigger excessive numbers of false positive rejects.
Tim Whyte, general manager of Fortress Technology New Zealand, added that inspecting wet products has long posed several challenges for dairy processors. Due to the high moisture content, combined with minerals and salt, the cheese-like metal can be highly conductive, resulting in a strong product effect.
The Fortress Technology Interceptor software algorithms enable adaptation to these changing characteristics by distinguishing between indicators specific to the product and those that flag anomalies. It means that the product effect does not mask any genuine contamination from metal.
“These metal detectors are really sensitive. This helps us to feel confident that the risks of contaminants are minimal, with less chance of a food safety issue,” said van Put.
“Having the double readings within the Interceptor system also lowers the risk of false-positive rejects, which saves on food waste.”
Processing transparency is another advantage of the fully integrated packing system. Each metal detector features Contact Reporter Software. Data from each packaging line is collated in a universal collection system, enabling quality assurance and production leaders to monitor processing and inspection performance from a centralised location.
The automated record-keeping system developed by Fortress Technology helps the dairy processor track and record data on rejects, tests, and process settings. This has also helped to reduce maintenance and spare parts costs.
“As food processing plants get smarter, technology and digitalisation become even more imperative,” added Whyte.
“Driven by ever-stricter safety regulations and the need for traceability across the supply chain, many processors are turning to inspection solutions with improved precision and greater digital capabilities.”
Milking Doesn’t Stop with Battery-Backed Dairy
DairyNZ has collaborated with EECA (the Energy Efficiency and Conservation Authority) to share real-life data and support dairy farmers considering solar energy and batteries.
Part of the Government’s Solar on farms initiative, the first 32 solar and battery demonstration farms, including six dairy farms, have been announced, receiving partial funding for inverters, batteries, and solar arrays.
DairyNZ chief executive Campbell Parker said that with energy costs rising and solar costs falling, it made sense to consider renewable energy.
“Farmers are busy, and thinking about solar or a solar + battery system can feel like another costly item to add to the to-do list. This new initiative will provide the data and insights to give farmers confidence if solar might be right for them,” he said.
“Renewable energy is not just good for the environment; it makes financial sense as well. Having an alternate power source means you can recover quickly and get
back to business as usual sooner.”
Southland dairy farmers Michael Farmer and Chris Stewart at Fairbank Farm milk 800 cows on 300 hectares. While not part of the programme, they’re part of a growing group of farmers who proved that solar power paired with battery storage isn’t just about cutting costs.
Fairbank Farms’ solar system has been operational since August 2025. In that time, several outage tests have already been completed, which was a major reason the two equity partners invested in solar.
“Risk mitigation is massive in dairy farming. You do need to be able to milk cows seven days a week through the season, so there has to be a way of doing that if the power goes out,” said Stewart.
Fairbank Farms hasn’t adjusted any of its daily operations in response to the introduction of solar and battery technology.
Instead, the technology is set up to work with their normal ways of working.
Afternoon milking runs directly off solar, while morning milking runs off the batteries. These are charged either by surplus solar after the previous afternoon’s milking, by long Southland summer days, or overnight from the grid if the weather has been poor.
Powering their operation is a 75 kWp Panasonic system, coupled with a 100 kW inverter and 2 x 100 kWh batteries for storage. With their large battery system, they have enough capacity to power all their equipment at once. Importantly, everything runs off a single ICP, which was factored into the solar design.
The farm remains connected to the grid for support during peak loads and to take advantage of cheaper night-rate power to charge the batteries.
Like many rural operations, Fairbank Farms has experienced numerous power outages each year, ranging from overloaded lines to accidents or major weather events.
Being at the end of the line means restoring power to farms can take longer, while rising electricity demand, driven by increasingly powerful farm equipment, has added further pressure to local networks.
Their initial objective was simple: to have enough solar and battery capacity to run at least one milking a day for their 800 cows if the grid went down. That goal meant a battery was vital to any system they adopted.
Without one, solar panels shut down when the grid fails, as they rely on a power supply to operate.
“If you don’t have a battery, you don’t have any resilience because with solar only, you need the grid for them to work. As soon as the grid goes out, solar has no value,” said Stewart.
Instead, they can continue the entire operation as usual, which would not be possible with a generator alone.
Solar and battery systems are increasingly seen as a long-term resilience solution for farms, rather than relying
solely on diesel generators during outages. This resilience was seriously tested in October 2025, when a severe storm left hundreds of southern farmers dumping milk or searching across the region, and beyond, for generators.
“When it became more than a one-day event, that’s when the seriousness of it all hit. There was a lot of stress out there and a lot of people panicking to get cows milked,” said Farmer.
While their battery system wasn’t as large as it is now, they were able to identify which components used the most power and manage their load to keep operating. That meant they didn’t need an external generator, unlike other farmers who were struggling to source one.
Instead, solar allowed them not only to keep milking twice a day, but also to keep milk chilled and supplied to Fonterra.
Just as importantly, cows remained on their normal milking routine, avoiding unnecessary animal distress, health risks, and production losses that can follow prolonged disruption.
“Cows are creatures of habit, so even on a day where they’re out for an hour or two, it just completely throws them out of rhythm.”
Getting full value from the system has taken time and testing, but delivered benefits beyond generation alone. Initially operating with a 50kW inverter and one battery, the system would overload at full demand.
Analysis of live data showed short, sharp power spikes well above their assumptions. That insight led them to double the inverter and battery capacity, ensuring the system could handle peak loads rather than just average consumption.
More importantly, the detailed energy monitoring provided visibility that they had not previously had.
Working with their supplier, they identified which pieces of equipment were driving demand spikes and adjusted operations to smooth out load patterns. That included staggering start times, installing automatic timers, and adding variable speed drives.
The ability to analyse real-time performance also enabled practical refinements, such as charging batteries from the grid during anticipated outages. As part of their close partnership with Panasonic, they have continued refining in collaboration with the installer team.
Growing Demand for Sustainable Nutrition
IFF has published its Dairy Trends Report 2026, offering fresh insights into the evolving landscape of dairy and alternative dairy.
The report identified five key trends that will drive market changes and product innovation, with “considered consumption” emerging as the dominant theme.
“We’re witnessing the end of the ‘health versus happiness’ trade-off in the dairy aisle. The consumer’s desire for holistic well-being now extends beyond personal health to that of the planet,” said Richard Neish, director, CI Trend Intelligence at IFF Taste.
“This shift toward ethical consumption means a product’s purpose and its impact on surrounding ecosystems are just as crucial as its nutritional benefits. The brands that will lead the future are those that prove a product can be a treat for the soul, precisely because it’s rooted in transparent, sustainable practices.”
The 2026 report highlights a major shift in consumer priorities, redefining ‘value’, previously centred on price, into a broader, more nuanced concept. Consumers have moved from basic wellness to holistic well-being, from simple sustainability to proactive regeneration, and from convenience to meaningful indulgence. This transformation is reflected in five interconnected trends shaping the future of the dairy industry:
Cheese, in particular, is emerging as an indulgent, premium snack and mood lifter. With 45 percent of consumers in China reporting they eat cheese to improve their mood, there is growing potential for flavoured, whipped and interactive cheese formats tailored for personal indulgence.
CONSIDERED CONSUMPTION
Consumers are increasingly spending more intentionally, guided by purpose rather than impulse. They seek products that deliver multifunctional benefits and align with their social and environmental values. Dairy is especially well-suited to meet these expectations. For example, approximately 56 percent of Chinese consumers see yoghurt as a gut-health aid, and 32 percent of Brazilians use it as a replacement for protein supplements.
HOLISTIC HEALTH
Consumers are adopting a 360-degree view of health, one that includes managing energy, sleep, stress and mood. This has made functional benefits, such as added protein and probiotics, a baseline expectation in dairy products. With the rise of weight-loss drugs such as GLP-1s, dairy has a unique opportunity to provide compact, nutrient-dense options. Highprotein yoghurts and cottage cheese can help users manage reduced appetites and support satiety.
JOYFUL HARMONY
Consumers today are seeking “emotional nourishment” through indulgence, play and nostalgia. They are no longer willing to choose between health and happiness; they expect dairy products to deliver both. Cheese, in particular, is emerging as an indulgent, premium snack and mood lifter. With 45 percent of consumers in China reporting they eat cheese to improve their mood, there is growing potential for flavoured, whipped and interactive cheese formats tailored for personal indulgence.
REGENERATIVE RESILIENCE
The industry standard is shifting from sustainability (minimising harm) to regeneration (actively restoring ecosystems). For example, in the United States, 30 percent of Gen Z cheese consumers seek out sustainably produced options.
As global logistics remain fragile and demand for transparency grows, more brands are turning to local and regional farms to secure their supply chains and reduce their carbon footprint. In the United Kingdom, 37 percent of yoghurt consumers want to know more about the origins of the ingredients, highlighting the importance of provenance and traceability.
HUMAN + AI
As artificial intelligence (AI) becomes more integrated into product development, the dairy industry is navigating a delicate balance between technological efficiency and human authenticity.
While businesses embrace AI for innovation and optimisation, many consumers remain cautious. Crucially, consumers value not only the taste and functionality of products, but also the craft and care behind them. By integrating AI discreetly and ethically, brands can reinforce a sense of intimacy, trust, and expertise.
CattleEye Enhances AI System Capabilities
Belfast-based AI company CattleEye, a subsidiary of GEA Farm Technologies, has further invested in R&D to enhance the capabilities of its AI livestock system and further develop GEA’s digital offering for the dairy farming sector.
Founded in 2019, CattleEye provides an AI livestock monitoring system that uses machine learning to monitor cattle without the need for physical devices. Today, the system is used on over 140 farms across the UK, Europe, the US, and Australia, monitoring over 200,000 cattle in 23 countries.
Terry Canning, CattleEye co-founder and Senior Director at GEA, said that investing in the AI livestock system is an important step in their ambition to grow the business and increase their market share against competitors. It will be a significant milestone to integrate CattleEye into GEA’s state-of-the-art herd management systems and to extend the digital footprint in farming.
“These new functionalities mean farmers can expect offerings which help reduce additional investments in equipment that often aren’t accurate and reduce the extent of necessary animal treatment. It will also help customers to farm more efficiently and cut greenhouse gas emissions by using automated data.”
CattleEye was acquired in 2024 by GEA Farm Technologies, headquartered
in Germany and Canning added that this would create additional jobs to build a presence within the GEA Group.
“The new team will improve efficiencies and the user experience of GEA’sDairy Net App, and we are confident this will lead us to more growth to support app development in the future.”
The roles on offer include software engineers and user experience executives, and the company aims to fill them by January 2027.
“This investment in R&D is a vote of confidence in our talent, infrastructure and R&D capabilities in Northern Ireland. The benefits of investing in R&D are rich, and CattleEye is a testament to how R&D can further develop innovative products which can drive competitiveness in the global market,” said Vicky Kell, Director of Innovation, Research and Development at Invest NI.
“In addition to the AI development, we’ve worked closely with CattleEye to secure these new jobs for Northern Ireland over other locations. The new team will strengthen CattleEye’s place in the global GEA operation and enhance the region’s credibility as a location for agri-tech.”
CattleEye CEO Terry Canning; Director of Innovation, Research & Development at Invest NI Vicky Kell; and GEA Farm Technologies CEO Dr Andreas Seeringer
NERIDA KELTON Australasian Institute of Packaging Executive Director
Nerida Kelton began her career as a media advisor for a non-profit youth organisation and wanted a change.
She saw a job advertised in the labelling industry for a National PR Manager. She was hired to rebrand the company, the first company in Australia to purchase a Mark Andy flexographic labelling press and sell lasers, inkjet, and print-and-apply labelling applicators.
Kelton spent a lot of time out on the floor with the Flexo printers, learning about labels, and then with the sales team, trying to understand the differences between inkjet, laser, and label applicators. She enjoyed gaining new knowledge and entering the packaging industry, which was extremely male-dominated at the time.
This role allowed her to meet the AIP President, who asked her to join them as a
BEL LLOYD Amperity Customer Success Lead
Belinda Lloyd, Customer Success Lead at Amperity, joined the company due to its unwavering commitment to customer success and proven ability to deliver realtime business value.
Having previously worked at Servco, one of Amperity’s first customers in the region, Lloyd experienced firsthand how the platform transformed business operations and drove meaningful outcomes.
Equally compelling was the opportunity to work with incredible business leaders, including Billy Loizou, her APAC leader.
“Amperity is the best place I’ve ever worked, and it’s not just about what we do; it’s about how we do it. What motivates me is the freedom to be my authentic self, working alongside exceptional people who share a commitment to excellence,” said Lloyd.
“Our company values resonate deeply with me: we play for each other, build
volunteer to help with PR, Media, Events, and Members. The rest is history, as she has been the CEO of the AIP for close to 15 years and has worked with the AIP for 27.
She found herself very lucky to have had some amazing mentors from inception in the AIP and advised others to find a networking group and keep learning.
She added that it was very important to remember that there is enough room for everyone, and to congratulate and recognise those who are doing well.
“No two journeys are the same, so don’t compare yourself to anyone else. Remind yourself that you deserve to be in the room, as each person brings different views and skills to every table,” said Kelton.
for durability, and focus on making something better today. These aren’t just words on a wall; they’re evident in every interaction, from my first interview through onboarding and ongoing support.”
Lloyd has always been fascinated by the role technology has played in the future of business and humanity at large.
She said that today’s brands face an overwhelming data challenge. While companies have access to vast amounts of customer data, there’s a critical gap between having data and deriving meaningful value from it.
Today’s multi-channel customer journeys have amplified that challenge. Modern customers interact across numerous touchpoints and platforms, requiring smarter architecture to make sense of fragmented data.
AZADEH WILLIAMS AZK Media Managing Director
Before launching AZK Media in 2017, Azadeh Williams was a business, technology and marketing journalist for 15 years, reporting for Reuters, The Times (UK), The Sunday Times (UK) and IDG mastheads CMO, CIO, ComputerWorld and PRWorld.
Williams got into the PR industry because, as a journalist, she saw many PR professionals and agencies struggle to pitch complex news stories that intersected major brands with data, technology, and AI.
At the same time, Williams could see large global technology vendors serving the marketing, retail, consumer, loyalty, and advertising sectors wasting significant money on events, expensive PR contracts, and local teams, yet still struggling to get noticed in the local ANZ market.
AZK Media was founded with the vision to help a nuanced yet growing sector,
BETHANY HUGHES Fresh Activations Co-founder
Bethany Hughes always wanted to work in an industry that felt meaningful and wholesome.
According to Hughes, fresh produce touches everyone’s daily life, yet the people behind it often go unseen. The chance to work alongside growers and family businesses who dedicate their lives to feeding communities felt incredibly special, and that’s what drew her in.
Hughes studied marketing and media design and has always loved creativity. Even in high school, her Year 12 final project involved developing a clothing brand concept where she designed the garments, all packaging from tags to shipping boxes, and built a full brand, marketing and sales strategy.
Her career began at The Heat Group, working across marketing and PR for beauty brands, followed by global brand experience at L’Oréal Luxe. She later
enabling technology companies to get their brands noticed across their target markets.
“Media and PR is a very exciting, fastpaced industry, and the stories we tell are shaped by very fast-moving technology and innovation. What inspires me is that we’re always learning, sharing, and launching new concepts to the world, always finding new and exciting ways to communicate and promote our clients’ brands,” said Williams.
As AZK Media grew, Williams’ husband became her business partner, and, in many ways, he has been her biggest mentor, inspiring her to tap into her potential and lift the company to new heights. Other mentors she mentioned included Matt Hunt, Simon Marmot, Darren Woolley, and her dad, who gave her the best advice.
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joined Montague Farms and instantly felt at home as she drove down the orchard driveway.
More than a decade later, Hughes helped bring fruit branding and storytelling to life in all touch points of media marketing, from billboards, street activations, chef menus, TV cooking shows, magazine spreads, and so much more, before launching her own business, Fresh Activations, with her partner to support growers across Australia.
Creating a large-scale orchard brand from scratch for a large family business in NSW has been a major career highlight. From logo and packaging through to social, website and events, Hughes said it has been a rewarding journey of bringing identity to life.
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GRACE VILLAMOR
New Zealand Institute for Bioeconomy Science Limited Executive Director
Grace Villamor has been a leading light in climate adaptation, a human geographer who loves being hands-on. She’s also a Bioeconomy Science Institute scientist with extensive international experience. This experience has led to her securing a prominent position as a lead author for the Intergovernmental Panel on Climate Change (IPCC)’s Seventh Assessment Report, a role she described as a careerdefining moment.
“To be invited to contribute to such a globally significant report is humbling and thrilling,” she said.
“It marks a major milestone in my career and validates years of dedication to climate science. To be recognised as a leading voice in this space, helping shape the scientific foundation of global climate policy, is beyond exciting.”
ILZE PRETORIUS
Villamor will be a lead author in a working group focused on climate impacts, adaptation and vulnerability. Her involvement in the report highlights the Bioeconomy Science Institute’s growing impact in shaping climate science and policy globally.
“This isn’t just about my own work. It reflects the high-calibre research we’re doing at the Bioeconomy Science Institute. Our expertise in forest ecosystems, bioeconomy and climate resilience is being brought into one of the most important scientific conversations of our time. This is a powerful opportunity to ensure New Zealand’s ecosystems, challenges and innovations are represented in the global climate narrative.”
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New Zealand Institute for Bioeconomy Science Limited Atmospheric Scientist
Having grown up in Johannesburg, Ilze Pretorius’ interest in science began in primary school, during a drought in the Gauteng area and strict water restrictions. She came to New Zealand in 2015, after gaining an undergraduate degree in geophysics, an honours degree in geophysics and a master’s in meteorology at the University of Pretoria, followed by a PhD in atmospheric sciences at South Africa’s Northwest University.
As an early-career researcher in the Bioeconomy Science Institute’s Scion group, Pretorius is focused on atmospheric transport for biosecurity applications and serves as the science lead for a five-year research programme funded by MBIE.
“My responsibility is to make sure all those research areas fit together. Every day I’ve got another focus area where the
team and I need to brainstorm solutions,” said Pretorius.
She also supports the team in experimental design thinking, does extensive reporting across the different research areas, and is responsible for planning to keep things on track.
The Protecting Aotearoa from winddispersed pests programme aims to predict when and where pests might arrive by using an early-warning system. Pretorius said it will fill knowledge gaps about the arrival and survival of aerial invaders/pests in extreme atmospheric conditions, giving New Zealand the chance to act before pests take hold and protect the land from unwelcome organisms.
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ROSIE SARGENT
New Zealand Institute for Bioeconomy Science Limited Senior Technologist
Senior technologist Rosie Sargent started as a scientist with Scion (now part of the Bioeconomy Science Institute) 25 years ago, when it was the Forestry Research Institute. She’s led various projects for nine years and became a senior technologist in 2020.
Her work is centred on processing wood, mainly drying and modification. On any given day, she could be reading literature, figuring out logistics for a processing trial, analysing data, or driving the forklift and stacking timber.
Sargent has always been interested in science and holds an engineering degree from Canterbury University. She said her current role offers a good mix of curiosity and discovery in science, along with the practical side of working with equipment and machinery.
She also worked over the 2020/21 summer at Carter Holt Harvey Tissue (now Essity) in Kawerau, helping improve the pulp mill’s operations.
Currently, Sargent has been helping some commercial clients scale up a new process from the lab scale to the sawmill.
“It’s exciting. We’ve been helping them find the best processing conditions and monitor the process to make sure it’s working the way they want,” said Sargent.
She and her team have also commissioned a new control system for kilns in the timber drying lab. This will provide more functionality and update the control system used in most New Zealand and Australian sawmills.
WHITNEY CONDER Central Orchard Management Orchard Manager
Whitney Conder was drawn to horticulture as an accidental admirer, a summer job that turned into a 22-year career.
Coming from a farming background, Conder had always loved working outdoors and being connected to the land. She said there was something incredibly grounding about helping crops grow and knowing the direct impact one could have on the fruit’s quality and the season’s success.
“I enjoy the mix of hands-on work, problem-solving, and the sense of accomplishment that comes with supporting a healthy orchard,” she said.
Over time, Conder built experience across a range of seasonal tasks, from thinning and pruning to harvest systems and support, which gave her a greater understanding and respect for the full orchard cycle.
That practical foundation eventually led her to her current role as Orchard
Manager at Central Orchard Management, where she focuses on planning, coordination, and operational support.
“Having experienced the work firsthand helps me understand what the team needs and how to make systems run more smoothly.”
According to Conder, taking the small wins and learning from them, as well as the failures, is key. She takes great joy in seeing management blocks and permanent staff succeed and thrive.
Being trusted with more responsibility and being able to support both the orchard and the people who work in it has been incredibly rewarding. Seeing the results of a season come together, especially when the team faces challenges and still delivers, always feels like an accomplishment.
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KRISTIE LONGHURST, Diebold Nixdorf Managing Director ANZ
Retail technology sits at the intersection of human behaviour and commercial strategy, and that’s what drew Kristie Longhurst in.
Early in her career, Longhurst was part of the company that introduced selfcheckout to the ANZ market, which was controversial at the time.
Many questioned whether customers would adopt it amd watching that shift unfold and seeing how technology could fundamentally reshape store operations at scale was a defining moment for Longhurst.
“Retail is immediate. You see the impact of decisions in real time. That has always energised me. Technology, when architected well, doesn’t just support a business; it can transform it,” said Longhurst, Managing Director ANZ, Diebold Nixdorf.
DR LOUISE EDWARDS Sea Forest Head
“That combination of behavioural psychology, commercial accountability and structural change is what has kept me in the industry.”
Longhurst began in commercial and sales leadership roles within global retail technology organisations, working across hardware, software and services. That early exposure gave her a deep understanding of how operational systems directly influence customer experience and margin.
Over time, Longhurst stepped into broader executive roles with full P&L accountability, leading cross-functional teams across sales, services and operations.
of Product Development & Regulatory Affairs
Dr Louise Edwards always loved science, but perhaps more so, its application.
Whilst the majority of her career has been dedicated to agricultural science, it’s not where she started, as her PhD and post-doctoral research were in reproductive biology.
Dr Edwards said it was a privilege to work in the assisted reproductive technology sector and witness firsthand how the technical endeavours and knowledge built in that field over many decades could support and create a lifechanging experience for so many people.
In contrast, she said, agriculture may not be considered quite as appealing. At the same time, there aren’t many jobs where one can play a role in ensuring the food on the dinner plate is of the highest quality, safe, sustainable, and delicious.
Dr Edwards’ move into the agricultural industry was almost by accident. Over
the years, she has been very fortunate to have many opportunities to build her knowledge across Regulatory Affairs, Quality Management, Animal Nutrition, Operations, Research & Development, and Sustainability.
Her current role at Sea Forest, as Head of Product Development & Regulatory Affairs, is an amalgamation of all the skills and knowledge she’s gained from her previous roles.
However, she added, the highlight of her career is still to come. She has relished being in the sweet spot of applying technical knowledge to develop new solutions or solve problems, and said it is even more rewarding to work with an amazing team of people who are all similarly motivated but bring different perspectives to the table.
