This booklet lists the food additives approved by the Food Standards Code for use in food. Additives can improve the keeping quality of a food by making it last longer on the shelf or in the fridge (for example, a preservative to prevent the growth of bacteria or a humectant to stop food from drying out), or improve the taste or appearance of a food (for example by the use of flavours, thickeners and colours).

One of a series of case studies called adapting to a changing climate. The report summarises the study entitled Learning from past adaptations to extreme climatic events: A case study of drought which looks at historical adaptation to two of the most serious droughts in the North Otago/South Canterbury region. Outlines the drought resistant strategies that dryland farmers have developed over many years in response to drought events.

Dry conditions during the 2012-13 agricultural season were unusually widespread across New Zealand. MPI requested an assessment by NIWA of the 2012-13 drought and a comparison of the severity of the 2012-13 drought against previous droughts in New Zealand as far back as records allow.

The Yellow-eyed Penguin Database (YEPDB), containing monitoring, marking, post-mortem, and captivity data for yellow-eyed penguins in New Zealand from 1971 to 2022, was groomed following a 5-step scripted and manual cleaning workflow. Original records, often in paper form, were digitally archived in a Microsoft SharePoint Data Management System (DMS), along with the cleaned tables, master lists, ancillary tables, database metadata, and 29 lookup tables.

Freshwater pests, including Didymo, could squeeze the life out of our country’s most precious rivers and lakes. They can be spread by a single drop of water or plant fragment. You can help to protect your favourite waterways if you always CHECK, CLEAN, DRY any equipment that comes into contact with the water, between every waterway, every time.

New Zealand produces a range of ready-to-eat dried meat products where food safety often relies on a cook or fermentation step. However, some dried products use water activity, pH or added ingredients to ensure food safety. There is little documented proof to support validation of the food safety aspects of the drying process. This review determines if any existing models can be used to validate this process and provide guidance or a predictive model for the inactivation of pathogens of concern.