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Weekend food: Produce report, fresh on the shelves

NBR Food Industry Week
Sat, 30 Aug 2014

NZ vegetables 

Pick of the week is curly kale. This is renowned for being a nutrient dense super food that aids in the body’s detoxification, boost iron levels and is packed full of antioxidants. Store in a plastic bag or in a cup with a small amount of cold water in the fridge.

Also look out for mung beans, button mushrooms, cabbage, watercress, fennel bulb, celery and leaks. Mung beans are the most commonly used sprout in cooking, mostly Asian cuisine. Chinese medicine refers to bean sprouts as a yin or cooling food; low calorie, watery, soothing in taste. They are used to treat “hot” conditions: rashes, dryness of skin and heart burn.

NZ fruit

Pick of the week passion fruit. These are a great source of vitamins A and C, low in calories and the seeds are a great source of dietary fibre. 

Other top fruit buys are lemons, NZ Rose apples, avocados, green kiwifruit, navel oranges and Jazz apples. 

Also look out for Envy apples. This is the last week for Envy apples, so be sure to get them while you can. This premium apple is known for its sweet juice and creamy white inside that doesn’t brown once cut. If you are only just trying this delicious variety now, don’t fear, they will be back next season, fresher, crisper and better than ever. 

Imported produce
Rockmelon, honeydew melons and strawberries, all from Australia. Nothing says sunshine like tropical melons. Incorporate them into salads or make a tropical salsa or frozen cocktails to celebrate the sun beginning to grace us with its presence.

Supplied by Turners & Growers


Fresh on the shelves

Keeping it simple

Kiwi cafés are introducing a new face to their beverage mix – MOST still and sparkling organic juices. The inspiration for the name comes from the philosophy that you get out what you put in. “At MOST, we believe in creating simple products that are made with organic fruit and the best intentions,” says marketing manager Tracey Evans. “Organic juice is in double digit growth, so it makes sense that we develop a new product to meet that need.” MOST Organics Juices are targeted at 20-39 year-olds, so marketing tactics will focus on social media to get cut-through. With no artificial flavours or colours, and no added preservatives, MOST is available in 275ml glass bottles. The flavours are Apple & Feijoa, Apple, Orange & Mango, Apple & Peach, Sparkling Apple and Sparkling Apple & Blackcurrant. 


Mousse marinara

Auckland chef, food writer and photographer Genevieve Knights has rebranded her paté products to Genevieve’s Cuisine and launched a range of seafood mousse. The three flavours – Prawn, Scallop and Oyster Mousse – are completely preservative and additive free. Handmade in small batches using a similar method to the existing chicken and duck parfait range, Genevieve’s Seafood Mousse are twice baked with two different times and temperatures which creates a sterile environment inside the jar and provides a useful, lengthy shelf life. This research and cooking system won Genevieve’s the R&D awards at last year’s Auckland Business Awards. Available at Farro Fresh stores and participating New World and Fresh Choice supermarkets nationwide. RRP $9.99.


Blasting caps

A new health-oriented energy drinks range from VitalZing is claiming a first by releasing the active ingredients just before consumption. The BlastMax Caps technology enables powder to be shaken into water. The range comprises Electrolyte, Performance, Green Tea, Endurance and Collagen. They contain no sugar in any form, artificial ingredients (colours, flavours or sweeteners), stabilisers or preservatives. BlastMax Caps inventor Mikel Anderson says ingredients such as vitamins and probiotics break down quickly in water. “These caps remove that consideration, so that we can focus on what we want the product to be and do – without worrying about how long the ingredients will last sitting on a shelf, and having to bulk it out with artificial stabilisers to increase its life expectancy.”  RRP from $3.50. 

NBR Food Industry Week
Sat, 30 Aug 2014
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Weekend food: Produce report, fresh on the shelves