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.
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.
A research collaboration between Sanford and Massey University has secured funding to evaluate the benefits of Greenshell Mussels in people living with osteoarthritis. This project is being funded by the MORE »
The New Zealand Government is investing $3.3m in a research project to evaluate the health benefits of consuming seaweed. AgResearch scientists will team up with researchers in Singapore to look MORE »
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.
The majority of kūmara varieties may not survive rising global temperatures, according to new international research. Peruvian and French researchers from the International Potato Centre tested nearly 2,000 sweet potato MORE »
A new study into mānuka leaves could help maximise the production of high-grade honey.