Ken Kirkpatrick is a stalwart of the New Zealand food (particularly dairy) industry and has a long and exceptional record of service in scientific, technical, marketing and managerial roles.
Ken was dux of Gore High School where he excelled in scientific, language and cultural subjects. He graduated from Canterbury University BE (Chem Eng) (Hons) in 1963 and, with the help of a NZ Dairy Research Institute (NZDRI) scholarship, completed his PhD in the electrochemistry of aluminium under the supervision of Prof Tom Hagyard.
Ken was one of a number of graduates employed in the 1960s by NZDRI as the NZ dairy industry tackled the challenge of the loss of its key market resulting from the entry of the United Kingdom into what is now the EU. One of the means of meeting this challenge was to dramatically increase the investment in research and development and associated capability.
Following his appointment in 1967 as a research officer, later Head, of the Whey Products Section of NZDRI, Ken was soon leading a team which developed the unit operation of ultrafiltration for the manufacture of whey protein concentrate, then known as Solac™. This was one of his many pioneering roles. Ken said of this project in his J C Andrews Address in 1995, “Undaunted by the fact that we were developing a new process for a new product in new markets, creating a new technology in fact, we pressed on. The level of personal commitment by industry decision makers in this high risk venture was bold, (indeed in retrospect almost breathtaking), even though those of us at the coal face sometimes felt it was too little and too slow in coming”. The fruits of that project are now worth over a $1b per year in exports from the NZ dairy industry.
In 1972 Ken was ...
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.... There is a great personal satisfaction to be gained from successfully tackling new territories, be they physical, intellectual or organizational”. He also talked about professionalism and resourcefulness, characteristics that Ken has espoused in all the pursuits of his busy life.
Despite his busy professional life, he has found time to pursue his interests in great food and wine (President of the Magnum Society), travel and motor sport.
Ken Kirkpatrick has most definitely given long and exceptional service to the NZ food industry. He has shown outstanding leadership in research and development, management, marketing, education, policy advice and in the promotion of food quality, safety and legislation. He has been active in all aspects of the dairy industry from farming to marketing
He admirably fits all the criteria for the Distinguished Service Award.
Newburgh is a perfect location for new and growing food manufacturers since there is access to plentiful water, premium raw materials and world famous colleges. The city is within a two-hour drive to many customers. Being located in New York, which is the world’s biggest food distribution center, Newburgh has become a food market base for people living in this region (Moss, 2013). The city has a growing system of food
"Food Matters with James Colquhoun." Best of You Today. Best of You Today, 25 Mar 2011. Web. 7 Nov 2013. .
Conclusion: To conclude, Scott Conant is a very interesting chef that has been cooking for over 30 years. He is an Italian chef that has come a long way since his first interest in cooking when he was 11. Scott has opened many restaurants and continues to develop new restaurants and cookbooks to share his culinary excellence with the world!
When hearing the name Kraft, the first thing to come to most people’s mind is cheese. Kraft, however, is a massive international company that owns and operates 30 different food and beverage brands. Ten of these brands accounts for more than $50 million of the company’s $18 billion in annual sales (“Our Mission”). Kraft products can be found in 98% of households in the US and 99% of households in Canada which allows the company to enjoy a position as one of the largest consumer packaged food and beverage companies in North America (Kraft Foods Group…, 2013, p. 1).
In Mr. Collin’s speech on Thursday, April 3, 2014, he highlighted a few of the most imperative principles of the thirty-five principles outlined in his “Creative Followership”. Collins suggested that through application of these principles, any individual has the potential to be passionately committed and deeply involved in their organization or project - and even in their personal life. All of this without having fashion his or her self into the next Andrew Carnegie. His or her contribution does not have to be as leader to be immeasurabl...
A family owned business Braswell Foods, since 1942, has produced and marketed high quality of organic egg products for American consumers and businesses. It was first franchised under Eggland’s Best in the United States that was certified by the American Humane Association and received the ISO 14001 Certification. The Braswell family continued to be a valuable and supporting supplier to well-known retailers around the nation; until 1989, Braswell Foods became one the largest egg producers in the States by leading the highest standards of quality.
Currently, the company lacks of focus as it has a diverse product line with too many varieties of cheese products. With so many products it cannot be sure to decide as to which market segment to target in order to take the advantage of the growing market.
Stoffman, Daniel, From the Ground Up: The first fifty years of McCain Foods, McCain Foods Limited, Toronto, 2007. Print.
The purpose of this project is to show how financially stable the Kraft Foods Group is and demonstrates what its strengths and weaknesses are. The reader can expect to find out what Kraft Food Group is and about their financial history for the last five years. This business participates in the consumer packaged food and beverage industry. The markets that Kraft Food Group sell to are the United States and Canada. Some brands that are included in this company are Kraft, Maxwell House, Oscar Mayer, Planers, Kool-Aid, Velveeta, Capri Sun, and Philadelphia to name just a few. This company was started in 1903 by James Lewis Kraft. Mr. Kraft used a wagon and horse and started selling cheese to businesses in Chicago, Illinois. In 1909,
Before working at Yankee Candle, Mr. Kent held a leadership role in the marketing and sales department for Olin Corporation and the Campbell Soup Company (Alex and Ani Names Harlan M. Kent as President, 2015). He
Along the years, the company has been coming up with new and better products that has defferintiated from the rest based on its own methods and recipes.
Who: Our primary goal is to sell Niagara’s culinary which we would sell in form of Gala Lunch and Dinner packages along with education, entertainment and enticement. The operation would be supervised by experts who have good knowledge in Niagara’s authentic cuisine. There would also be some performances by the experts dressed as aboriginals to enhance the culinary experience.
...objectives. I have finally come to know what my goals are and the way in which my career will be sculpted. It is more of self-evaluation and self organization than for others.
with the London Dairy brand and since people belonging to this customer segment are generally
The personnel also make recommendations on the product produced the system used (Australia New Zealand Food Authority).