[17 March/ Stuff]

The ASB Perspective 2025 panel discussion focused on what New Zealand needs to do to become the “restaurant to the world” by 2025. KPMG Farm Enterprise Specialist Julia Jones said listening to customers in overseas markets, looking at trends like alternative proteins and synthetic non-animal milk, and moving with the times would help reach that target. Fonterra’s General Manager of New Zealand Industry Jo Finer said people must be realistic about the lengthy process to get investment ready for new equipment. Ms. Finer noted the value of these investments in technology, such as equipment that cut the production time of mozzarella cheese from three months to six hours, and Fonterra’s development of facial-recognition technology to see customer product reaction. Fonterra also have staff working with chefs in overseas restaurants to cater new products to their needs, a method used by Coastal Spring Lamb, winner of the supreme award at the New Zealand Food Awards in 2016.