The Massey University distinguished professor is ranked among the world’s best after making Stanford University’s list of the most influential scientists in food science and technology.
Plant-based protein needs to move from novelty to mainstream, and ‘more of the same’ will not be enough to make a successful transition, according to Mintel.
Paeroa-based seaweed innovator AgriSea has signed a Memorandum of Understanding with Crown Research Institute AgResearch.
The number of NPD launches may be slowing but innovation is working harder for NZ’s top food manufacturers, with value growth on the rise.
Kiwi food companies that took the plunge to become B Corps have seen it pay off with better-than-average sales growth.
New Zealand Food Safety is seeking feedback on its proposed 2024 New Zealand Total Diet Study, which would focus on New Zealand infants and toddlers.
Dr Rebecca Lawton, senior lecturer in marine science and aquaculture at the University of Waikato, is looking to reverse the tide on kelp loss after being awarded the Rutherford Discovery Fellowship from the Royal Society Te Apārangi.
New NZ research found carbon leaching out of existing plastic pollution has a negligible impact on climate change, with the production of new plastics the bigger concern.
Over the last 30 years, US$3.8tr worth of crops and livestock production has been lost due to disaster events, according to the first global estimation of the impact of disasters on agriculture.
Parliament’s environment watchdog, Simon Upton, has written to three farming groups, suggesting they wrongly claimed they had new science on methane emissions.
Zero-alcohol products do not cause the physical harms associated with alcohol, but they are not without risk, according to new research from Monash University.
Rangahau Ahumāra Kai Plant & Food Research is embarking on research into the impact of biodynamic and organic farming on food nutrient density.
A total of 68 projects – including many related to the food system – have been selected for investment via the Ministry of Business, Innovation and Employment’s (MBIE) Endeavour Fund.
Pāmu is launching a seven-year $10.5m genetics programme, which aims to produce sheep with top meat quality traits, lower methane emissions, finer wool and a greater tolerance for hot weather.
Could edible packaging and potato milk soon be hitting the market in New Zealand?
Scientists at Plant & Food Research are using their expertise in horticulture to explore the production of fruit without a tree, vine, or bush – instead using lab-grown plant cells.
Plant & Food Research scientist Dr Annette Richardson has won the 2023 Kiwifruit Innovation Award for her groundbreaking work in budbreak techniques – a crucial stage in the growth cycle of kiwifruit.
Dr Debashree Roy from the Riddet Institute at Massey University has won the Falling Walls Lab Aotearoa New Zealand competition.
Ongoing investment into trade liberalisation and resilient infrastructure is required to support the continued growth of the dairy sector, according to a new report by Sense Partners.
A clutch of future food innovators – both new and established like distinguished professor Harjinder Singh – are among the 18 impressive finalists selected for the eleventh annual KiwiNet Research Commercialisation Awards.
The global giant was given a brand value of US$22.4bn in the Food & Drink 2023 report, up 8% from last year when it was also top dog.
Comvita has co-sponsored the first Honey Research symposium at Queenstown Research Week.
Almost all of the top grocery retail executives canvassed believe private label will be a major and growing source of revenue.
Breeding pasture designed to thrive in a changing climate is the focus of a new accelerator programme backed by the government.
Brain food brand Ārepa adds newly-released results from a study of athletes, air pollution, and peak performance to its science arsenal
A new study from the Riddet Institute has provided the first real comparison of the bioavailability of naturally occurring vitamins between animal and plant-based foods.
Deal activity remained on an even keel in Q2 but headwinds could see more consolidation in sectors such as food manufacturing and hospitality.
NZ needs to keep its profile high in overseas markets to stay competitive.
Dining across on-premise experiences, casual restaurants and in-room are popular choices for Kiwis on holiday, according to new data from CGA by Nielsen IQ.
Sustainable food production is a fast growing opportunity for NZ as it looks to build a greener economy.
A new report takes stock of the country’s position on emerging protein sources, ranging from precision fermentation through to insects.
The government has welcomed a report from the Startup Advisors Council on steps to support a thriving startup sector in New Zealand.
New Zealand scientists are leading what is said to be the world’s first long-term clinical trial into whether feijoa can help prevent type 2 diabetes.
Four scientists from Plant & Food Research have been recognised for their contributions to the primary sector with awards from the New Zealand Institute of Agricultural and Horticultural Science (NZIAHS).
Mushroom coffee, butter boards, and fermentation are among the prominent trends, with TikTok more influential than ever.
Inflation remains a key driver of value growth with supermarket spend jumping nearly 15% in two years.
A landmark new report from the WHO focuses explicitly on what the science says about how red and processed meat affects our health – and the health of the ecosystems on which we depend.
Growing demand for alternative proteins in Asia presents an emerging export opportunity for New Zealand manufacturers, according to a new report.
The NZ Food Safety Science & Research Centre delivers value of $164m to New Zealand annually, according to the findings of a new study it commissioned.
The government is seeking feedback on changes to regulations for genetically modified organisms (GMOs) that will foster research and improve health outcomes.
The average carbon footprint of wild-caught fish harvested and processed at sea by New Zealand’s deepwater fishers is estimated to be one of the smallest among animal-based protein sources, a study has found.
New Zealand is on track to deliver record primary sector export earnings of $56.2bn this year, with categories including dairy, seafood and processed food outperforming.
The weather events of the summer cast a pall over discussions with food and fibre leaders feeding into KPMG’s annual deep dive.
New research into increasing costs show that while the price of goods and services have increased across the board, inflated profits are not the driving force in New Zealand.
A new study is analysing whether mussel farms could help reduce nitrogen in New Zealand’s waters.
The New Zealand Alcohol Beverages Council has welcomed new University of Otago research that shows youth drinking has declined.
The CRI is receiving a capital injection of up to $28m from the govt – its first recapitalisation “in living memory,” according to departing CEO David Hughes.
Outgoing boss David Hughes on the PFR projects he is most proud of, rising to adversity, and his response if innovation was going badly wrong.
Plant & Food Research is studying the impact of Cyclone Gabrielle on apple orchards in Hawke’s Bay to develop resources to help growers’ recovery and to help build resilience.
There are fewer dairy cattle, sheep, and deer in New Zealand’s paddocks, according to the final results of the five-yearly Agricultural Production Census 2022 from Stats NZ.
A Te Whare Wānanga o Waitaha University of Canterbury-led team investigating whether it’s viable to produce maple syrup at scale within New Zealand is using 3D imaging for the next phase of the project.
Growers are desperate for government clarity around Cyclone Gabrielle rebuild plans, as a new report says close to a $1bn is needed “for a real shot at recovery”.
A new collaboration between Clayton Hops and Plant & Food Research will see new varieties of hops being grown in New Zealand.
Ten projects have been selected in the final round of funding for rural professionals from the Our Land and Water National Science Challenge.
The devastating impact of unabated climate change on NZ’s food system is explored in a new report that lays out three scenarios for the country.
New Zealand horticultural research skills are set to help the Philippines reverse a decline in the value of its fresh mango exports.
Kiwi agritech companies should look to the booming aquaculture industry for growth opportunities, according to a new report.
But more frequent extreme weather events like Cyclone Gabrielle “could create a series of negative supply shocks”.
Alt-meat sales were flat but plant-based milk continued to grow and new categories like salmon and schnitzel emerged.
Two heavyweights of global food and health have moved to put a stake in the ground around food safety issues in the emerging cell-based food sector.
Targeted education and support programmes will create a better understanding of responsible drinking, according to an annual survey by the New Zealand Alcohol Beverages Council.
Fonterra, Frucor, and Woolworths NZ are amongst the food companies committed to increasing transparency around pay gaps.
Seasonally adjusted greenhouse gas emissions fell by 696 kilotonnes in the September 2022 quarter, which equated to a 3.5% reduction compared to the same period a year earlier.
A first-of-its kind study reveals the nutrients and bioactive compounds of NZ-grown stone fruit, with only minor differences from processing.
Buying fresh food directly from the grower or producer costs less money than buying the same basket of goods from the supermarket, according to a research survey conducted by Farmers’ Markets New Zealand.
Food production is an area where improvements can be made to help mitigate climate change.
The man behind the process that has led to some world-leading Kiwi food, beverage and nutraceutical products has joined an elite list of revered New Zealand scientists.
“It is time for us to question whether the food industry is willing and able to meet voluntary targets,” says Stroke NZ and Consumer NZ.
Consumers are continuing to change shopping habits to make their grocery budget go further, according to Foodstuffs’ latest Customer Insights Survey.
Consumers are planning to spend less across the board apart from on groceries, according to the latest sentiment survey from former BNZ chief economist Tony Alexander.
A separate channel for selling ugly produce would increase profits for growers, lower prices for consumers and boost overall demand for produce, according to new research out of the UK.
A business-as-usual approach to food production and consumption will breach the target, but more than half of the anticipated warming is avoidable if changes are made to food production practices, diets and food waste levels.
Stress, insufficient pay, poor work-life balance and a lack of better opportunities contribute to staff churn rates.
The government is investing more than $9m over six years to develop a national agricultural greenhouse gas capability plan, and bring more researchers into the field.
Eating two green kiwifruit a day can improve your sleep quality and mood, and leave you feeling refreshed in the morning, according to new research.
0% products are expected to spearhead future growth, accounting for over 90% of the forecast total category volume growth, according to IWSR.
New Zealand agriculture faces an uphill trek in 2023, with the difficulty of the climb set to hinge on four ‘wildcard’ factors, according to a new report by agribusiness banking specialist Rabobank.
Growing oats for milk in NZ uses less land and produces fewer greenhouse emissions than a traditional dairy system, but is also less profitable, according to a new study.
The New Zealand brewing industry turned in sales of $3.3bn in the year to September 2022, up by $500,000 on the year prior, according to research from the New Zealand Institute of Economic Research.
The Food Compass could help consumers make informed choices about the food they are purchasing.
Consumer appetite for snacks continues to grow despite the cost of living challenges, according to a global report by Mondelēz.
Due to reduced milk production, Synlait’s on-farm emissions intensity, per kg of milk solids, increased 1% over the past year, according to its newly published 2022 Sustainability Report.
There has been a sharp deterioration in business sentiment and activity, according to the latest NZIER Quarterly Survey of Business Opinion.
The regions producing meat and dairy have fared well but those reliant on horticulture have seen mixed fortunes, according to Westpac.
An oat breeding programme led by Plant Research is the inaugural recipient of research funds from Otis Oat Milk’s 1% Fund.
A Te Ao Māori code of principles for NZ’s food sector, mission-led food system science, and a biotech conversation are among the eight actions.
The sector has out-preformed its pre-pandemic numbers, according to the Restaurant Association.
Ofi, formerly known as olam food ingredients, is starting a trial of a new animal feed for New Zealand dairy farmers that it says has the potential to help reduce both methane emissions and input costs on farm.
“Food and fibre business will have to adapt quickly to the likely changes any sustained recession will bring,” says KPMG’s global head of agribusiness Ian Proudfoot.
Torere Macadamias is in talks with investors to bring forward the next stage of a 10-year growth plan for the Māori macadamia industry.
New milk products with enhanced digestibility are expected to follow the two-year research project being funded by the dairy exporter.
Products that save power or water, cool consumers down in a heat wave or optimise mental performance are some of the big trends for next year and beyond, according to Mintel.
New Zealand macadamia nuts have shown higher concentrations of key nutrients vitamin C, vitamin B6 and selenium than some overseas counterparts according to a preliminary analysis.
The country has its first cultivated meat company – and it has gone niche to go big.
What categories are hot and what is the top is the most important variable for NZ exporters looking to clinch a deal?
There’s an F&B leader at the top of IRI’s latest rankings of FMCG manufacturers.
Cookie Time has nabbed top spot in the Coalface FMCG Distributor survey for the second year in a row.
One in five kiwis are heading out for a drink or bite to eat more regularly, according to the latest New Zealand On Premise Consumer Pulse report from NielsenIQ CGA.
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Exporters need to be better at explaining why our products are premium, with international consumers increasingly associating NZ with ‘expensive’.
His resignation comes after almost 15 years in senior management at the CRI, including five as CEO when he departs next year.
Dame Juliet Gerrard, the Prime Minister’s Chief Science Advisor, has published her second report as part of a wider food waste series.
Nearly 80% of businesses expect inflationary pressures to get worse over the next year, the latest Central New Zealand Business Confidence Survey has found.
Climate change is continuing to drive ocean acidification, raise sea levels, and increase sea surface temperatures, according to the third report in the government’s ‘Our marine environment’ series published this week.
Converting partly digested grass from the stomachs of slaughtered cattle into biogas that could be used to sustainably heat commercial greenhouses is the focus of a new 14-month study at Scion.
Palmerston North’s FoodHQ is hosting an inaugural ‘Food Innovation Big Day Out’ for the public to learn more about innovation talking place at the research centre.
Suppliers putting up their prices is the biggest contributor to retail price increases, says Retail NZ in its latest Retail Radar report.
Nearly two-thirds of New Zealand consumers are more likely to try new drinks in the on premise channel, according to the latest research from CGA by NielsenIQ.
Meal kit company My Food Bag and online supermarket Supie have both become involved in a $4m research project to develop what is being described as a uniquely Kiwi wellbeing diet.
Plant & Food Research has received New Zealand government funding for three new Smart Ideas projects focused on improving fruit production through better flowering and pollination.
There’s a new name at the top of the Coalface Supermarket Stores rankings, dominated by Twin Agencies for eight years.
NZ has no specific strategy, targets or goals related to the role of alternative proteins within its agrifood sector, says the report.
Food rescue organisations are “an excellent social investment” returning $4.50 in value for every dollar invested, according to a new study co-funded by the Aotearoa Food Rescue Alliance (AFRA).
Research into the value of octopus to NZ aquaculture is one of the food system projects to share more than $30m of investment.
“One of the main reasons we get cut though with international supermarket buyers is because we are doing or have done the science,” Ārepa’s Angus Brown says.
A new report aims to provide actionable insight for agritech stakeholders looking at opportunities in the sector – and busts some myths along the way.
The average small Kiwi business is paid 6.3 days late, costing the economy $456m annually, says Xero.
Although there is some relief for exporters with global shipping fees starting to fall.
Leaderbrand Produce, Countdown and Plant & Food Research have teamed up on a project to investigate the impacts of regenerative farming practices in vegetable farming.
The government is backing a new $26.1m pastoral farming study on regenerative farming practices, committing $17.6m over seven years through the Ministry for Primary Industries’ Sustainable Food and Fibre Futures.
Are plant-based beverages and bovine milk nutritionally similar?
There are immense opportunities in the agriculture sector for investment throughout the supply chain to both increase food production and produce food in a more sustainable manner, according to ANZ.
Plant & Food Research has put out a request for proposals for the $10m redevelopment of its Te Puke site.
Craft brewers increased production by 7.6% compared with the previous three months, the industry average for actual production time remains just 45%, according to new research.
Researchers are investigating what makes great-tasting pork as part of an innovative eating quality project, with the pork industry aiming to use the findings to develop a quality mark for pork.
Falling foodservice spend is hitting sheepmeat export volumes hard, with Rabobank identifying further downside risks for the sector.
After a strong initial recovery from the effects of Covid-19 in 2021, New Zealand is likely to feel the impact of slowing global trade well into 2023, according to ASB.
As well as being prepared for scale across the ditch, Kiwi exporters must invest in marketing support and deliver competitive prices, according to new research.
The Food Safety Science plan for Aotearoa New Zealand provides a blueprint to coordinate and prioritise circa $25m of annual spend.
NZ food and beverage producers cannot just rely on promoting sustainability attributes to get cut through in international markets, according to new research from NZTE and Kantar.
Rising prices continue to be the most pertinent issue for New Zealanders, with 93% noticing increased petrol prices followed by 87% citing food prices rising, according to a consumer snapshot in July by Kantar.
The arable industry contributes $932m or 0.34% of New Zealand’s gross domestic product, according to new research commissioned but the Arable Food Industry Council.
The grocery industry has been transformed by the pandemic and omnichannel is now the rule rather than the exception, writes NielsenIQ.
New Zealand households are spending significantly more on food than in 2021 and the use of food delivery services continues to increase, according to new research by lender Rabobank and food rescue charity KiwiHarvest.
The national dietary intervention study aims to demonstrate how a local diet can tackle diabetes, heart and other noncommunicable diseases.
The annual funding round for the Ministry for Primary Industries’ Greenhouse Gas Inventory Research fund opens today, 14 July, with $2.1m on offer.
Spiralling costs for a host of key farm inputs – including fuel, fertiliser, feed and labour – have driven farmer confidence to its lowest level since the start of the Covid-19 pandemic in early 2020, according to Rabobank.
Investing into the alternative protein sector could save more carbon emissions than decarbonising 95% of the aviation sector, says BCG.
On-premise visitation is stabilising as Covid-19 restrictions dissipate but cost-of-living concerns are on the rise, according to a survey from CGA.
Delivering value does not always have to be a price play even in an inflationary environment, the research consultancy suggests.
Consumers will pay more for a healthier drink option, especially in restaurants, according to a new study.
More than $15m was invested in 2021 in NZ TIN200-related agritech companies, like vineyard data venture Cropsy.
It’s the second month in a row of negative unit sales even with inflation pushing more dollars through tills.
New Zealand Trade and Enterprise, Te Taurapa Tūhono, has released its first Sustainability Report, detailing its support for export businesses to adopt sustainable approaches as well as its pursuit of sustainability in its own operations.
A juxtaposition of circumstance and an industry that is muddled are the conclusions drawn by KPMG from the many sector leader conversations held in preparing its 2022 KPMG Agribusiness Agenda.
The government’s wholesale market reform could see Foodstuffs and Countdown having to inform the grocery regulator of all supply requests, and give the watchdog the power to compel supply.
Supermarkets’ take an image hit during a year in which the $22bn duopoly-dominated sector was in the spotlight.
Hundreds of New Zealand companies are set to benefit from the launch of two new grants aimed at fuelling firms that want to innovate, says Research, Science and Innovation Minister Megan Woods.
Food and beverage production, alongside farming, presents a significant growth opportunity for Taranaki, according to a new report that shows they jointly contributed $1.7bn GDP to the region’s economy in 2021.
AgResearch has established a Māori Research & Partnerships Group led by Ariana Estoras.
Micro-organisms in bacteria and fungi could help transform food waste into high-value products that would boost the economy by $1.6bn a year and reduce greenhouse gas emissions.
An eight-month project to explore the bioactive properties of Aotearoa cherries to better understand their potential health benefits has attracted research funding and is now underway.
Food & beverage comprised just 4% of the $257.5m invested in early stage investment in New Zealand in 2021, according to a new report.
The biotech and future food venture debuts Pāua Saucisson and secures HVN backing to validate the known benefits of NZ’s Blackfoot Pāua.
Fonterra is expanding its on-farm trials of methane reducing Asparagopsis seaweed.
The government is investing $7.44m to help New Zealand’s apple industry become a world leader in sustainable production practices.
Research shows the innate cognitive bias shoppers have towards focusing on price, no matter what.
New Zealand Winegrowers says more than 96% of all vineyard area in New Zealand is now certified as sustainable, with 10% of wineries holding organic certification.
Pressures of land use change and intensification, pollution, and climate change are having a detrimental impact on the environment, according to the government’s Environment Aotearoa 2022 report released today.
Reducing the use of fuel for manufacturing helped cut New Zealand’s emissions, according to the Greenhouse Gas Inventory report from the Ministry for the Environment.
“What’s really needed is to transform our whole food systems, not the product,” according to IPES-Food.
If supply chain disruption turns structural tactical responses like pricing changes will not be sufficient.
A study to examine the effects of milk powder consumption on nutritional value and digestive comfort has received funding from the High-Value Nutrition Ko Ngā Kai Whai Painga National Science Challenge
A chemical compound found in abundance in vegetables like broccoli, cabbage, and kale might slow the growth of coronaviruses such as those that cause Covid-19, according to a new study.
The Nelson nut butter company is throwing its support behind a Plant and Food Research-led feasibility study to see if almonds can be grown sustainably in Hawke’s Bay.
NZ solidifies its position as the world’s largest kiwifruit exporter, with strong global demand indicating more headroom for growth.
The High-Value Nutrition National Science Challenge is contributing $980,000 into a Plant & Food Research led programme looking at native honey and what appeals to consumers.
The re-opening of New Zealand’s borders could make it harder for employers to fill critical worker shortages as Kiwis head overseas, according to a new report which estimates a net outflow of 16,500 people as border opened.
Overpackaging and non-recyclable packaging is a top concern for New Zealanders, according to new research by Kantar.
New Zealand companies are seeing an acceleration of ‘career waka jumping,’ according to the 2021/22 Beyond Recruitment Economic & Labour Report.
R&D is the foundation that will drive NZ’s alcohol beverages sectors forward, delivering a unique offering on the world stage.
Agriculture spins-offs such as packing and grading equipment now outstrip apple exports, while the nature of meat products has changed.
Biosecurity New Zealand’s annual Winter Colony Loss survey shows 13.6% of hives were lost in 2021, up 2.3% on the previous year because of growth in varroa mite and related complications.
Rabobank’s latest global dairy report says commodity prices are expected to remain elevated because production growth is not keeping up with demand.
A flurry of F&B-related takeovers were recorded in the final quarter of 2021, closing out a record year for mergers and acquisitions in New Zealand, according to PwC.
Animal foods can form part of a healthy, sustainable and ethical lifestyle, despite increasing claims to the contrary, says Lincoln University Professor of Livestock, Pablo Gregorini.
A Rabobank report on the beef sector says global demand will keep prices high, with a raft of challenges plaguing the sector.
Dr David Willer writes sardines should replace salmon to keep fish stocks healthy.
Climate change will disrupt food production and increase food insecurity for millions of people, according to the latest Intergovernmental Panel on Climate Change (IPCC) report.
A new Centre of Excellence and Extension is being created in Canterbury for research into potatoes, following a memorandum of understanding between Potatoes New Zealand and Lincoln University.
Food manufacturers should prepare for “highly dynamic” food markets in the year ahead as pandemic disruption to supply chains, input costs and consumer behaviour continues, says Rabobank.
NIWA scientists have completed a first successful deep water test run in the Cook Strait of a six-metre-long autonomous vessel to help them count fish.
Researchers are investigating the potential health benefits of powdered kūmara with naturally enhanced prebiotic properties, which could lead to it being developed into a baby food ingredient.
Consumer NZ has found some oils labelled as New Zealand also contain imported oils.
F&B giants are given a “very low” integrity rating when it comes to reporting and delivering on climate targets.
Public health experts are throwing their weight behind recommendations to improve alcohol policy, nutrition and limit children’s exposure to the marketing of unhealthy food.
New Zealand’s food producers and manufacturers need new technologies and business models to help shift to more sustainable and healthy products, says the OECD.
The initiative with AgReseach seeks evidence that regenerative practices can make a positive difference in sustainable food production.
Even older people are turning away from alcohol consumption, says the NZ Alcohol Beverages Council.
The Ministry for Primary Industries is investing $650,000 over four years to help stamp out invasive marine pests and help the aquaculture industry.
A handful of heavyweight FMCG deals support a record quarter of M&A activity according to PwC.
There’s an F&B leader at the top of IRI’s latest list of FMCG manufacturers.
Agility and resilience are watchwords for meat producers in a rapidly evolving market still suffering Covid-19 challenges.
The average non-alcoholic filling line spends 36 minutes per hour, or 60% of time, not filling beverages, according to OFS.
T&G Global and Zespri are partnering with Plant & Food Research to develop regenerative horticulture practices within the kiwifruit, apple and berry industries.
But more growers and farmers would need to convert to organic to hit the $4.7bn target by 2030.
There is no evidence of Covid-19 transmission via food or food packaging, says a new report.
The tie-up is part of the exporter’s expansion of its higher value active living ingredient business.
Rising costs, supply chain concerns, food miles and a desire to support local are headwinds highlighted in a new report.
Plant & Food Research’s Cathy McKenna has won the 2021 Kiwifruit Innovation Award for her work to create an effective armoured scale insect management programme for Gold3 – or SunGold – Kiwifruit.
Kombucha has been flagged as a strong global growth category for the New Zealand beverage sector.
Any government move to reduce international visitor numbers post-Covid to concentrate on higher spending arrivals could affect Kiwi food exports, says a new study.
Some 78% of New Zealand exporters citing increased costs and unpredictable transport options as the number one barrier to exporting, according to the latest ExportNZ-DHL Export Barometer
Fast food chain McDonald’s and science provider AgResearch have joined forces on a regenerative farming trial that aims to improve soil health and environmental performance.
A freight and supply chain strategy, developing a circular economy and bioeconomy, and further reducing and separating food waste are among new low-emission initiatives the government is seeking feedback on.
What does shifting demand mean for the future of the informal channel, which plays a big role for NZ brands such as A2 Milk?
Zespri and Plant & Food Research’s Kiwifruit Breeding Centre 50/50 joint venture opens its doors this week.
The 350 biggest global food firms are assessed on their environmental, nutritional and social impact. Who is leading and who is lagging?
A project is under way to determine whether Aotearoa New Zealand’s long-defunct rock oyster industry can be revived.
New research that has found how mānuka flowers create the Unique Mānuka Factor in honey could help New Zealand producers.
Digital disruption is bringing massive change to retail, with the tracking of food an important driver, says a new report from the bank.
Fast food outlets have been criticised for referencing the pandemic in social media posts.
An overwhelming majority of consumers believe they pay too much for goods at supermarkets and the current duopoly should be split up, according to a survey commissioned by lobby group Monopoly Watch NZ.
New Zealand is missing out on economic gains because it has been too slow to transition to a low carbon circular economy, according to a new report from the Sustainable Business Network.
AgResearch scientists, alongside collaborators from Massey and Monash universities, are aiming to enhance the “human-ness” of infant formula produced from New Zealand ingredients.
Private labels do more harm than good for both suppliers and consumers in highly concentrated markets, according to research commissioned by the NZFGC.
Fonterra, Zespri, and Foodstuffs are heavyweights in NZ’s top 30 co-operative rankings.
The cash included $14.5m for a new research programme to help develop New Zealand’s horticultural sector to prepare for climate change.
A study led by researchers from the University of Auckland has found that less food is thrown away during lockdown.
Smart food packaging, a NZ tree syrup industry, and open ocean aquaculture secure significant research funding.
The government is investing $6.68m in a $16.7m genetics programme to lower the beef sector’s greenhouse gas emissions by delivering cows with a smaller environmental hoof-print.
There are numerous techniques, technologies and policies that together could help reduce global food waste at every point in the production and consumption process.
Zespri and Plant & Food Research will launch their 50/50 joint venture Kiwifruit Breeding Centre on 1 October 2021.
More New Zealanders than ever are eating the recommended daily intake of five fruit and vegetables, according to The 5+ A Day Charitable Trust.
The world’s main sources of food will suffer if temperatures keep rising, increasing insecurity and wiping billions off the global food economy.
Food and agritech success stories are featured among sixteen finalists in the ninth annual KiwiNet Research Commercialisation Awards.
The produce giant’s new business has launched with two initial partnerships.
Forget red meat and dairy, its ice-cream, gin and cereal that are best placed to take advantage of this once-in-a-generation opportunity.
CEO David Hughes is looking for partners in emerging areas such as orchard automation and urban horticulture.
Report reflects imbalance of power in sector which has allowed retailers to push excess costs, risks, and uncertainty onto suppliers, FCG says.
The Commerce Commission backs a mandatory industry code of conduct and allowing suppliers to bargain collectively with supermarkets.
Plant & Food Research has launched a series of videos showcasing its abilities available for the country’s food and beverage producers.
A new Memorandum of Understanding has been described as a crucial first step towards realising the potential of aquaculture for Ngā Iwi i te Rohe o Te Waiariki.
Almost half of global consumers believe companies are responsible for increasing the amount of packaging that is recycled, the newly-released Mintel Sustainability Barometer.
Plant Research would this summer enter the final stages of development and multiplication of chickpea and soy varieties developed specifically for New Zealand’s maritime environment.
Over a billion tonnes more food is being wasted globally than previously estimated, according to a new report.
A new project in the Hawke’s Bay is investigating the impacts of tile drains on horticultural land in order to ascertain their effect on freshwater quality.
AgResearch scientists have taken their skills into the kitchen to identify the ideal cooking conditions for the ‘perfect steak,’ while also harnessing the power of Artificial Intelligence to create new food combinations and recipes.
Following an initial round of funding by AGMARDT, the trust and Fonterra are backing further research into new UV treatment technology which has the potential to significantly reduce biosecurity risk and improve animal well-being in the dairy sector.
Six hundred new native plantings have been established in the Bay of Plenty to support kiwifruit pollination and encourage bio-diversity, says Plant & Food Research.
Plant & Food Research has published a new statement of corporate intent describing its strategy, key initiatives and performance measures for 2021/22. It also forecasts activity out to 2023/24.
How seaweed can help the agriculture industry, green shipping and electric ferries, sea level rise, aquaculture and marine biodiversity protection are on the agenda at the New Zealand Marine Sciences Society Conference.
Covid-19 induced congestion in the global shipping industry is likely to continue well into 2022, with skyrocketing costs hitting New Zealand primary producers hard, according to ANZ.
A study examining the effects of green kiwifruit on sleep quality and the sleep-wake cycle in healthy males has been awarded HVN funding.
The growing importance of quality ingredients – and increasingly so-called clean ingredients – has been explored in a new piece of research which reveals that close to two thirds of consumers consider what is in the product before they buy it.
Food companies including Synlait, Fonterra, TipTop, and Hellers are backing a new project exploring an electromagnetic detection and imaging method aimed at boosting food safety systems.
The future of meat prices and production are likely to be challenged by the emergence of a cultivated meat sector on track to become a US$25bn global industry by 2030, according to a new report from McKinsey.
Rural areas have done well but the year ahead may not be so rosy for some growers, says the bank.
The High-Value Nutrition (HVN) National Science Challenge is backing a new project to deepen understanding around New Zealand-grown macadamia nuts.
A not-too-distant future where food manufacturers sell products straight to doctors or producers are paid based on nutrition has been mooted in new research that peers into the future of the sector to 2040.
Australia’s major supermarkets have been ‘red flagged’ by a new food tool which shows them offering bigger discounts on unhealthy foods more often and more prominently.
Export disruptions, labour shortages and regulatory pressures are hurting morale in the sector.
The High-Value Nutrition Ko Ngā Kai Whai Painga National Science Challenge has provided a $50,000 development grant to Hastings-based research and project management collaborator Foot Steps to investigate the Damson plum.
The industry needs to convert the equivalent energy used by one or two very large dairy factories every year to meet the 2050 net zero emissions goal.
The Climate Change Commission’s final report has been met with mixed reaction from food industry groups.
A clinical trial that could underpin the development of deer milk as a new industry in New Zealand has secured $244,000 of funding from the HVN Challenge.
NZ exports with an environmental focus can command the best potential returns, according to new research.
A new research facility which will unlock deeper opportunities for Nelson Tasman food producers has been opened in Riuwaka near Motueka.
After a spike in demand during lockdown, the trend to add plant-based product to shopping carts is continuing into 2021.
Consumers are becoming more aware of their rights and more sceptical of information provided by salespeople, according to a government survey.
Strong global demand and restricted supply have resulted in sweet spot for NZ commodities pushing up prices and export volumes.
Increasing demand for processed food from consumers seeking healthy options is set to propel the worldwide food processing ingredient industry to grow by nearly 60% by 2028.
More than 60% of food industry executives did not have an adequate plan to deal with the impacts of Covid-19, says a new US-based study.
Energy use in the food product manufacturing sector energy use is being put under the microscope by the Energy Efficiency & Conservation Authority.
Seabirds with a larger wingspan and bills or which have larger eyes and nostrils are more likely to end up as bycatch from the fishing industry, a new study has found.
Aotearoa risks being left behind by its international peers in the increasingly competitive emerging protein sector.
Some 93% of surveyed FGC members want code to address power imbalance in NZ grocery sector.
Research from PwC found NZ is one of the most co-operative economies globally.
The report pushing the sustainability of the nation’s deepwater fishing industry follows a Netflix documentary on the impact of commercial fishing.
Crayfish numbers have plummeted within reserves and numbers outside reserves are likely much lower than official estimates, a new University of Auckland study shows.
Transformational changes to the global food system often come with strings attached, according to Riddet Institute researchers.
A shift in social attitudes to drinking is contributing to people being more moderate and responsible, says the New Zealand Alcohol Beverages Council.
The Cawthron Institute to work with Fisheries NZ and DOC on assessment.
Researchers and campaigners call on government to use plan to halve food waste by 2030.
A raft of iconic food firms have been recognised with Whittaker’s topping the rankings for the tenth year in a row.
Gaining brand awareness and establishing relationships are the top barriers Kiwi food and beverage exporters face.
The fishing companies have thrown their support behind a new project using drones to help efforts to bring the species back from the edge of extinction.
Left to their own devices, global food manufacturers prioritised profit over the environment, says a new study.
United Fresh will lead a United Nations Independent Dialogue as part of the UN’s global initiative, the Food Systems Summit.
Exporters can grow sectors such as wine or explore new opportunities for peanut butter or ice cream, says a new report.
There is opportunity for faster growth, according to the Organic Sector Market Report 2020/21.
Winter loss rates of bee colonies in New Zealand has continued to rise, with deaths increasing for the sixth year in a row.
Auckland small and medium businesses have indicated a gloomy outlook for the next six months.
The results of survey will feed into ComCom’s probe of the country’s $21bn grocery sector.
From spring water chiefs to supermarket dynasties – the annual rankings are a smorgasboard of F&B billionaires.
Women entrepreneurs are increasingly entering the wine industry, a traditionally masculine domain.
Researchers have observed myrtle rust infection on mānuka seed capsules.
The fast-growing alternative protein market is on track to account for 11% of the global protein market by 2035.
Disruptive events can be an opportunity to achieve healthier, more sustainable dietary behaviours, says Plant & Food.
The bank described the December 2020 quarter results as a tale of two islands as the north continued to outperform the south.
The seafood industry promises constructive engagement on some of the report’s “challenging” recommendations.
Microplastic fragments can find their way through gut lining and into muscle tissue of New Zealand fish species.
Significant investment has set the scene for global demand for insect ingredients, says Rabobank.
Leading NZ food founders launch a new collective to grow the domestic food tech industry with an eye on long-term food stability.
The survey showed 34% of respondents were more likely to eat healthily if they saw the food on social media, while 29% said they did not consume sufficient fresh produce.
Neuroscientist professor Andrew Scholey has joined New Zealand brain food company Ärepa to lead its 2021 research programme.
Brands leveraged the national Covid-19 lockdown to market unhealthy food, according to a new study.
Scientists from Plant & Food Research have demonstrated the concept of designing mixed species native plantings to optimise bee and non-bee crop pollinators.
Researchers are calling for the government to intervene, and say industry pledges are not enough.
The new research found leftovers to be the most common food item being thrown out.
Global giant teams up with Fonterra and DairyNZ to co-fund plantain project in effort to reduce emissions.
New research backed by MPI could help bee hives live longer and be more efficient.
A new Massey University study is surveying psychosocial risks in the workplace.
The kiwifruit exporter and the Crown Research Institute already have a 30 year working relationship together under their belts.
The dairy co-op joins BECA, EECA and Firstgas Group in backing the research.
The Science New Zealand 2020 National Awards were held on Thursday night.
The new research covers food groups ranging from seafood to berries.
An assessment on the region’s land and climate has identified around 207,000 hectares which could be used.
Label claims from Nestlé, Edmonds, Lewis Road Creamery and Beehive come under scrutiny.
Just last month the Heart Foundation put out new recommendations, advising Kiwis to eat less red meat.
The likes of Pic’s Peanut Butter and Whittakers have taken the top spots.
A two-year project will look at the viability of the industry, worth more than $100m to NZ a year.
New research will look into how effective the supplement is.
Developing new high-value dairy and nutritional products and two global opportunities identified in the landmark report.
Lower demand for red meat is set to put pressure on prices, says agribusiness bankers Rabobank.
Covid-19 food contamination has made headlines around the world, and Professor French says more research is needed.
A new Plant & Food Research project will investigate the bacteria.
The parnership will support Māori students in food and science innovations.
Young kiwi kids are getting almost half of their energy intake from foods like bread and crackers, according to new research.
Kiwifruit production could be optimised by upping the female flowers in an orchard.
The Heart Foundation is advising Kiwis to be more mindful about their red meat and chicken consumption.
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New Zealanders need further education on the fundamentals of eating a balanced and nutritious diet.
New research suggests women are under-represented in, and even prevented from, aspiring to higher levels of business in the industry.
Massey University and AgResearch are developing a new joint dairy research facility in the Manawatū region.
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A new study into mānuka leaves could help maximise the production of high-grade honey.
