13th May 2022 Food Waste / Research
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.
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.
“What’s really needed is to transform our whole food systems, not the product,” according to IPES-Food.
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 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.
R&D is the foundation that will drive NZ’s alcohol beverages sectors forward, delivering a unique offering on the world stage.
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 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.
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.
F&B giants are given a “very low” integrity rating when it comes to reporting and delivering on climate targets.
There is no evidence of Covid-19 transmission via food or food packaging, says a new report.
Rising costs, supply chain concerns, food miles and a desire to support local are headwinds highlighted in a new report.
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.
What does shifting demand mean for the future of the informal channel, which plays a big role for NZ brands such as A2 Milk?
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.
The cash included $14.5m for a new research programme to help develop New Zealand’s horticultural sector to prepare for climate change.
Smart food packaging, a NZ tree syrup industry, and open ocean aquaculture secure significant research funding.
There are numerous techniques, technologies and policies that together could help reduce global food waste at every point in the production and consumption process.
The produce giant’s new business has launched with two initial partnerships.
CEO David Hughes is looking for partners in emerging areas such as orchard automation and urban horticulture.
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.
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 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.
Export disruptions, labour shortages and regulatory pressures are hurting morale in the sector.
NZ exports with an environmental focus can command the best potential returns, according to new research.
Energy use in the food product manufacturing sector energy use is being put under the microscope by the Energy Efficiency & Conservation Authority.
Left to their own devices, global food manufacturers prioritised profit over the environment, says a new study.
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.
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.
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.