Founded by Max Farndale 1947 - 2018
Maersk Line is upgrading its ‘Triple Star’ service by launching direct, weekly northbound connections between New Zealand and North East Asian ports.
"We are optimising our ‘Triple Star’ service with the launch of direct, weekly connections between New Zealand and North East Asian ports. Starting from late September 2016, Kiwi exporters can enjoy all the benefits of direct access to Taiwan, China, Korea and Japan," says a statement from Maersk Line.
With unmatched transit times to a number of strategic ports, this superior service has been tailormade to offer New Zealand businesses fast and reliable access to these important markets.
Connections to the Triple Star Service from Nelson, Wellington, Timaru and Napier will be offered via our Northern Star service - soon adding a Tauranga call, says the company.
Source: MaritimeToday
We have in New Zealand a problem that can strike small packaging companies. Where they can be running several blown film lines and just not have the money to put a gauge on each line. But they still need to see what they are making, especially when expensive co-extrusions are being made. Between a rock and a hard place stuff really!
Now NDC Technologies make a transmission gauge for measuring various co-extrusions on-line to reference accuracy. These gauges usually sit on scanning frames and control the films as they are being made. Now the problem with a lot of blown film lines is doubling the measurement at the lay flat or paying a fortune for a rotary scanner on the bubble. But a customer wanted to measure all his lines with one gauge at-line rather than on-line.
So I saw David Aucamp at Innopak in Auckland to design and make a mechanism that would scan a strip of sample. An operator simply cuts a strip from the film and puts it on the winder. This scans the strip and gives a full running analysis of the co-extrusions. This data is kept as a record and the operator can adjust the die bolts to correct any unders or overs. One centrally placed winding system is far less to buy than a gauge system on each line. Innopak make the scanning frame. This gauge system works brilliantly and is now well proven
If you are a blown film packaging manufacturer this level of control opens things out significantly for you because you can now confidently make products that previously you would probably never have attempted. You can set the lines up to make products automatically the way your customers customers want them. And that gives you a quick return on investment. The ability to control what you make is paramount and really does have a positive effect on the bottom line.
If the above applies to you then please don’t hesitate to come through to me. You can reach me on 09 428 3426 or This email address is being protected from spambots. You need JavaScript enabled to view it. and the other part of the solution; I do have finance options available for you to consider that can help make the whole exercise a positive one.
From Simon Ganley of Ganley Engineering
Friendship with Sir David Attenborough seen as big plus for car-buff presenter
Napier, MSCNewsWire, Friday 15 July 2016 - Paul Henry’s mysterious mid-winter holiday is increasingly being ascribed to the television showman’s candidacy for the BBC’s most valuable property which is the motor series Top Gear.
Mr Henry (pictured above) is known to have been considered for the anchor role when it originally became vacant when defining presenter Jeremy Clarkson made his departure.
Since then the show has floundered, notably during the term as presenter of a well-known British disc jockey and is now often referred to as Top Flop.
The BBC has too much invested in the series to abandon it. Recent experiences have convinced the corporation that it is the character and performance of the main presenter that determines its success or otherwise.
A key asset for car-buff Mr Henry is his long ago association with the BBC’s Sir David Attenborough. In addition to his role as natural history presenter Sir David (pictured below) who is now 90 has occupied most of the BBC’s senior administrative roles including director of programming and controller.
Mr Henry whose family comes from Britain’s West Country worked early in his career at the BBC with Sir David.
Mr Henry has spent most of his working life in New Zealand however and his neutral accent is considered an advantage in the BBC, as are his relatively humble origins.
A problem confronting his candidacy though will be his exuberant delivery of seemingly spontaneous one-liners that conflict with the BBC’s twin underpinning doctrines of diversity and multiculturalism.
Mr Henry’s unsuccessful candidature as National Party (Conservative) Member of Parliament for the Wairarapa electorate would now not be considered a drawback for a top role at the BBC.
This is because of the sudden and overwhelmingly current vogue in the United Kingdom for authority figures who are not from a ruling class background, especially a public (i.e. private) school one, or an ivy league university one.
Mr Henry with his active New Zealand and Australia broadcasting career would also fill a generalised quota often jestingly referred to within the BBC as a colonial one.
His anchor role on his independent television eponymous breakfast show has been taken up temporarily by the be-whiskered Mark Sainsbury.
Mr Sainsbury has given the impression of being deliberately vague on the matter of the precise date of Mr Henry’s return to the popular early morning independent television show.
It is here that Mr Henry’s natural everyman style of exuberance sometimes bordering on bluster, and his absence of feigned political correctness is considered a strength by both audience and advertisers.
From the MSCNewsWire reporters' deskThis email address is being protected from spambots. You need JavaScript enabled to view it.
High Pressure Processing (HPP) equipment manufacturers for the food industry are experiencing a growing demand for their equipment and technology as we move through 2016. A prominent HPP equipment manufacturer who is represented here in New Zealand is Hiperbaric.
Auckland, 21 April 2016 - HPP is a preservative technology which does not involves heat and is applied to already-packed products, any possible recontamination that may occur during packing will be controlled. With the growing popularity and demand of raw, natural and additive free products, the global food industry is facing fundamental changes to conquer a customer that is becoming more and more informed and exigent by the day.
In a recent edition of the New Zealand Food Technology magazine an excellent article appeared tracing the development of nonthermal processing technologies. It is repeated here or you can read it in the New Zealand Food Technology Magazine:
It was 1898 when B H Hite, a chemist from West Virginia, introduced milk in a manual press he had made for achieving high hydrostatic pressures; he realised that milk lasted longer after doing so. Pressure has killed the spoilage bugs, he thought and he was right.
Almost at the same time and following Becquerel’s discovery of radioactivity in 1895, first research on the use of ionising energy to destroy microbes in food was published in a German medical journal. In the late 1940s, B L Flaumenbaum observed in his lab in Germany that fruit subjected to quick pulsed electricity saw their permeability increased, and microbes were inactivated.
Over a century after these initial discoveries and thanks to the evolution of designs and materials, we are seeing that these old solutions have, finally, become available to the food industry in a profitable way. The first method is now known as High Pressure Processing (HPP); the third, as Pulsed Electric Fields (PEF); the second, food irradiation, had an earlier adoption (it was firstly approved in the United States in 1986 and irradiated foods started to be commercialised in the 1990s).
In the last few years other technological advances have appeared in the food manufacturing space. 
With ultrasound, food manufacturers can take advantage of the cavitation generated by sound waves passing through the food and breaking the cell membranes of bacteria. Cold plasma, the most recent development in the sector, is still in the experimental phase. Plasma, aka the ‘fourth state’ of matter, is obtained applying extremely high energies to a gas, creating a gliding arc of ionised, nonthermal plasma that is able to sterilise the surface of foods.
These new techniques fit well in schemes pursued by food manufacturers, such as the hurdle concept and the minimal processing scheme which, respectively, promise food safety through putting barriers to the presence and growth of bugs along the food processing chain, and nutrition, functionality and retention of freshness in case of the latter minimal, gentle processing. Something else is shared by irradiation, high pressure processing, pulsed electric fields, or plasma treatment: they are all nonthermal technologies, meaning they don’t involve heating. These processes are applied to the food usually in chilled or ambient temperature condition so the components can stay fresh.
Heating the food is the traditional way of preserving foodstuffs and getting rid of undesirable spoilage microorganisms and pathogens. It is a great and effective way for obtaining safe products that last longer in our fridge or on the shelves. But it tends to flatten flavours and colours, and to harm the functionality and nutrition of the fresh, destroying for example vitamins or antioxidants. Additives and preservatives are the second common tool for making foods stable and safer, but consumers don’t want to see them on the labels. Overall, consumer demand is generating the need for new processing solutions and meals that are fresher, more natural, minimally processed, and with no artificial ingredients. These are precisely the most complicated to handle in the factory from the perspective of food safety and preservation, and this is why new hurdles and solutions are being implemented.
HPP systems are probably the highest growth category, with foods worth more than 750,000 Tons of product being processed annually, according to Hiperbaric, S.A., Burgos, Spain, a leading manufacturer of these industrial installations. The technique basically consists in applying pressures around 6,000 bar (6,000 atmospheres or 87,000 psi) to food during three to five minutes. Imagine submerging your bottle of fresh juice or your luncheon meat in the bottom of an ocean that was 60Km deep – 6 times more than the depth of the Mariana Trench, and that’s what high pressure processing is about. The microbes are destroyed but the food stays intact because pressure is isostatic, transmitted by water, and then equal from all sides.
HPP has seen spectacular growth over the past decade, and is projected to become one of the key factors of the new food industry and the most promising emerging technique, according to a Campden BRI (UK) study published in the journal Innovative Food Science and Emerging Technologies this year.
According to Hiperbaric, Cold Pressure Tecnology or HPP (High Pressure Processing) is becoming more mainstream in certain food spaces outside the traditional ones (mainly guacamole, continental meats, lobsters, to name a few), and two particular segments are now driving its growth: cold pressed juices, and HPP Tolling.
In the past three years, the cold pressed juice category has experienced explosive growth with well known names such as Suja, Evolution Fresh, Blueprint, Coldpress, Harmless Harvest etc. All of them are Hiperbaric customers. The Spanish company is growing this year to a turnover of more than 70m and has an order backlog for 2016 that indicates it might surpass 100m in 2016.
The second segment in which HPP technology is becoming more widely implemented is the Tolling/Copacking business model, in which contract service companies, refrigerated service suppliers and logistic platforms are adding Hiperbaric lines as a way to add value to their services. Using the network of toll HPP services, any food maker with a need for a pathogen lethality intervention, a extension of the product shelf life, or access to export markets, can access high pressure technology and pay on a per Kg, per pack or per batch basis, without the need of investing in its own Hiperbaric system.
In Australia and New Zealand, currently a total of 14 HPP systems are operating in most of the different segments including meat, shellfish, juices, nut milk, guacamole, RTE meals etc.
From laboratory to final industrial practice, gentle physical processes are helping the food industry in the making of hopefully safer, better eats and displacing chemicals from our diets. If evolution continues as expected and the price of these systems is progressively brought down, we will increasingly see pressurised meals and cold plasma hygienised dinners on our table.
For more information contact:
Scanz Technologies Ltd.This email address is being protected from spambots. You need JavaScript enabled to view it.Phone: 09 520 2544
Friendship with Sir David Attenborough seen as big plus for car-buff presenter
Paul Henry’s mysterious mid-winter holiday is increasingly being ascribed to the television showman’s candidacy for the BBC’s most valuable property which is the motor series Top Gear.
Mr Henry (pictured above) is known to have been considered for the anchor role when it originally became vacant when defining presenter Jeremy Clarkson made his departure.
Since then the show has floundered, notably during the term as presenter of a well-known British disc jockey and is now often referred to as Top Flop.
The BBC has too much invested in the series to abandon it. Recent experiences have convinced the corporation that it is the character and performance of the main presenter that determines its success or otherwise.
A key asset for car-buff Mr Henry is his long ago association with the BBC’s Sir David Attenborough. In addition to his role as natural history presenter Sir David (pictured below) who is now 90 has occupied most of the BBC’s senior administrative roles including director of programming and controller.
Mr Henry whose family comes from Britain’s West Country worked early in his career at the BBC with Sir David.
Mr Henry has spent most of his working life in New Zealand however and his neutral accent is considered an advantage in the BBC, as are his relatively humble origins.
A problem confronting his candidacy though will be his exuberant delivery of seemingly spontaneous one-liners that conflict with the BBC’s twin underpinning doctrines of diversity and multiculturalism.
Mr Henry’s unsuccessful candidature as National Party (Conservative) Member of Parliament for the Wairarapa electorate would now not be considered a drawback for a top role at the BBC.
This is because of the sudden and overwhelmingly current vogue in the United Kingdom for authority figures who are not from a ruling class background, especially a public (i.e. private) school one, or an ivy league university one.
Mr Henry with his active New Zealand and Australia broadcasting career would also fill a generalised quota often jestingly referred to within the BBC as a colonial one.
His anchor role on his independent television eponymous breakfast show has been taken up temporarily by the be-whiskered Mark Sainsbury.
Mr Sainsbury has given the impression of being deliberately vague on the matter of the precise date of Mr Henry’s return to the popular early morning independent television show.
It is here that Mr Henry’s natural everyman style of exuberance sometimes bordering on bluster, and his absence of feigned political correctness is considered a strength by both audience and advertisers.
From the MSCNewsWire reporters' desk, Friday 15 July 2016This email address is being protected from spambots. You need JavaScript enabled to view it.
In 2011 Italian, Lucca Mucchi set up the iLD in-line devices assisted by a team of highly skilled technologists whose aim was to develop and produce hi-tech strategic sensing solutions named mOisTori / mOisTracker, for improving industrial production processes.The members of this team brought with them a vast wealth of experience in the field of non-intrusive sensing systems founded on microwave-frequency technology, and were well aware of the opportunities that the real-time non-destructive solutions now provide.This technology plays a vital role in the food industry which motivated Tony Rumbold, founder of SCANZ Technologies, to develop a relationship with iLD which culmulated in SCANZ becoming their NZ representative.
Of particular interest to industry in New Zealand would be the mOisTracker® product range. This is based on multi- parameter planar microwave sensors over a surface of which the material is made to flow, coupled to a digital control unit.The mOisTracker® Cylindrical family is suitable for measuring powder, granular material, coffee, maize, semi-finished cream, liquids food, starches and derivatives and can be installed, for example on a pipe; it is also suitable for use with ceramic powder, etc.
The mOisTracker® Planar and Cylindrical sensor family provides smart solutions for real- time measurement of moisture and density in solid raw materials (paper, cement, chips, granulates, breads, panels, pellets, tiles, powder and food products for the oven or kiln, ceramic powders and colours, etc.), liquids (food, slips, glues, etc.) and semi-finished products (garnishing and filling creams, etc.), on production lines of industrial processes.
To discuss your requirements with Tony you can reach him on:
Scanz Technologies Ltd.This email address is being protected from spambots. You need JavaScript enabled to view it.Phone: 09 520 2544 www.scanztech.com
When a group of the world’s largest meat processors wanted to overhaul their quality assurance, they went to the world’s largest on-line and at-line gauge and analyser manufacturers, NDC Technologies.Now the requirements were very specific. The companies were sick of workers wasting time traipsing through the lab so the analyser had to live beside the line. Which meant it had to be IP65 and of industrial construction.
They didn’t want service schedules and they wanted it to be guaranteed never to drift which means no recalibrations. It had to be able to be networked.
NDC’s Meat Infralab met all those requirements, it has Ausmeat and other approvals and is well supported in New Zeaaland through Ganley Engineering.Call Simon Ganley at Ganley Engineering Ltd ph 09 42 83426. You can email Simon This email address is being protected from spambots. You need JavaScript enabled to view it. and the website is www.ganleyengineering.co.nz
If you are serious about meat quality and saving money, so are we.
You can also Google www.ndc.com and check it out.
Last night, top-performing apprentices in New Zealand’s flooring industry were recognised at the annual Building and Construction Industry Training Organisation (BCITO) Flooring Apprentice of the Year Awards in Auckland.
The awards presentation event, held at Alexandra Park, is the largest annual get together of the flooring industry in New Zealand and serves to celebrate the exceptional work happening in the field, says BCITO chief executive Warwick Quinn.
“The awards recognise those who are making a valuable contribution to this industry; it gives them the chance to be celebrated by their peers. All this year’s winners are strong role models for those who may be considering an apprenticeship in the flooring industry.”
There is a vital need to address the drastic shortage of apprentices in the flooring industry, Quinn says. “The industry needs to train more people and they need to do it now.”
“New Zealand needs more young people to move into the trades and these skills are in high demand. School leavers who decide they want to start an apprenticeship can be confident they are making an excellent choice for themselves and the industry,” Quinn says.
“These events really are the culmination of everything we are about at BCITO. Celebrating excellence in our young achievers after years of dedication and hard work is heart-warming to us and really reflects what we want every apprentice under our wing to aspire to.”
The winners were selected based on the achievement and skills they displayed at their respective block courses. The 2016 top achieving flooring apprentices are:
Supreme Apprentice of the Year and Stage 2 , Flooring Apprentice of the Year - Jacob Paraha, Havelock North, Hawke’s Bay
Stage 1 – Flooring Apprentice of the Year - Sean Fletcher, Wellsford, NorthlandStage 3 – Flooring Apprentice of the Year - Ramil Mifrano, ChristchurchVillars Trophy - Mavi Leofo, WellingtonFlooring Planning and Design Trainee of the Year - Christopher White, Dunedin
Quinn says the event was only made possible by the generosity of its sponsors: Carr Group, Cavalier Bremworth, Dunlop Flooring, FloorNZ, Gilt Edge Industries, Godfrey Hirst Carpets, Handley Industries, Karndean International NZ, Look Floors, Robert Malcolm Ltd, Sleepyhead Manufacturing,Techspan Group.
A BCITO press release
Air New Zealand’s Grabaseat is poised to launch its biggest fare sale yet, offering one thousand $10 seats across all domestic routes operated on Air New Zealand’s network to celebrate 10 years of the Grabaseat website.
The promotion also includes thousands of cut-rate fares for international destinations and thousands within the country for less than $39.
General Manager Market Development and Retail Sales at Air New Zealand Annabelle Fowler says Grabaseat has experienced phenomenal growth since its creation in 2006 with over 28,000 people visiting the site on average each day.
“Customers have taken up more than 1.8 million Greenlight Deals over the past 10 years, covering some 840 million kilometres. That’s equivalent to more than 1,000 return trips to the moon or 23,000 return trips between Auckland and London.
“The spontaneity of Grabaseat resonates with people. We’ve had seats sell out in minutes and know the deals have inspired thousands of impromptu getaways and have given many people the chance to see more of family and friends.”
Earlier this week Grabaseat took to the streets to celebrate its milestone birthday, planting a supersized cake in Auckland’s Takutai Square in Britomart where punters could burrow for birthday surprises including return international and domestic flights for two.
Grabaseat is famous for its inventive promotions, previously pranking customers on April Fools’ Day with its ‘grab a seat’ deal where the website advertised actual furniture including cane chairs and ski lifts, ‘Septemperature’ where Grabaseat fares were determined by local temperatures during September last year, and offering a range of themed packages with flights as low as $1.
Source: An Air New Zealand press release July 15, 2016
The International BoatBuilders' Exhibition & Conference will offer thousands of the newest products and innovations expanding over three floors and two sold out exhibit halls for 7,000+ marine industry professionals to explore in three days from Tuesday, Oct. 4 – Thursday, Oct. 6 at the Tampa Convention Center in Tampa, Fla. IBEX, the largest North American trade event for boat building, design and maintenance, will offer 550+ exhibiting companies – of which over 100 are new, as well as valuable networking events and educational opportunities.
"Two expanded exhibit halls will offer our attendees thousands of new products in four distinct areas within the Tampa Convention Center, and we encourage those registering to stay for all three days, as there will be more ways to explore, learn, and connect than ever before," said Anne Dunbar, IBEX show director. "The show has expanded in every way and since we will be back in Tampa we will once again be offering the IBEX Docks full of boats and the interactive outdoor demonstration area." For access to the exhibit list and floor plans, click here.
For the first time, over 150 exhibitors, including Rockford Fosgate, Clarion, Hardin Marine Inc., Veco NA and others will be located on the first floor of the Tampa Convention Center, which will open at 9 a.m. each day of the show, one hour earlier than the third floor exhibit hall. The first floor exhibit hall is new for 2016 and will feature many new companies and products to the marine industry. The first floor will also feature Registration, the IBEX Café & Lounge, the press room, the Seminar Series and Speaker's Lounge.
The second floor of IBEX will feature the NMMA Lounge, the 2nd Floor Lounge, as well as the Tech Talk Theatre – the schedule for which can be accessed here.
Continue reading the full article here
Dource: Boating Industry News
Palace of the Alhambra, Spain
By: Charles Nathaniel Worsley (1862-1923)
From the collection of Sir Heaton Rhodes
Oil on canvas - 118cm x 162cm
Valued $12,000 - $18,000
Offers invited over $9,000
Contact: Henry Newrick – (+64 ) 27 471 2242
Mount Egmont with Lake
By: John Philemon Backhouse (1845-1908)
Oil on Sea Shell - 13cm x 14cm
Valued $2,000-$3,000
Offers invited over $1,500
Contact: Henry Newrick – (+64 ) 27 471 2242
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