Videos

Overview of the High-Value Nutrition National Science Challenge, a New Zealand research consortium focused on increasing the value of food and beverage exports through health claims.

Dr John Smart, High-Value Nutrition Challenge Director talks about the lifting the New Zealand food and beverage industry up the value chain.

Paul Morgan, board member of the High-Value Nutrition National Science Challenge, talks about the need to create new scientifically validated nutritious products.

Professor David Cameron-Smith, Science Director, talks about the High-Value Nutrition National Science Challenge and the importance of the health premium for the food and beverage industry.

Brett Hewlett, CEO of Comvita and Industry Advisor of the High-Value Nutrition National Science Challenge, talks about the opportunities for New Zealand food and beverage industry to capitalise on Asia's megatrends.

Professor Sally Poppitt and Dr John Ingram from the HVN Metabolic Health programme introduce investigating the TOFI profile (Thin on the Outside, Fat on the Inside) as a mean to identify and develop functional foods. 

Dr Elizabeth Forbes-Blom and Dr Roger Hurst from the HVN Immune Defence programme introduce analysing people’s response to the flu vaccine to establish how the gut microbiota may affect an individual’s immunity, so it can be optimised with functional foods.

Assoc Prof Nicole Roy and Prof Richard Gearry from the HVN Gastrointestinal Health programme describe analysing patients with Irritable Bowel Syndrome as part of research to find foods that that increase gut comfort.

Distinguished Professor Harjinder Singh and Dr Simon Loveday from the HVN Science of Food programme talk about analysing the food-for-health landscape and researching the protection of food bioactives in consumer products.

Dr Roger Harker, Prinicipal Investigator of the HVN Consumer Insight programme, talks about understanding the Asian consumer market and the influential factors in marketing NZ food-for-health in Asia.

Dr Alison Hodgkinson, Senior Scientist at AgResearch Ltd, and Richard Wyeth, CEO of Miraka, present a new project funded by the High-Value Nutrition National Science Challenge that will undertake research on the natural traits of milk and how they can be maintained in specially processed milk, which will enable benefits such as reduced risk of developing wider allergies.

Dr. Matthew Miller, Technical Consultant at Cawthron Institute, and Andrew Stanley, General Manager Innovation at Sanford Limited, present a new project funded by the High-Value Nutrition National Science Challenge to identify and validate the health benefits of Greenshell mussels, in particular looking at the potential anti-inflammatory qualities, improved joint and bone health and increased mobility.

Dr John Monro from Plant & Food Research and Dr Juliet Ansell, Health & Nutrition Innovation Leader at Zespri, present a new project funded by the High-Value Nutrition National Science Challenge to research whether kiwifruit can assist in managing blood glucose level.

Prof. Gerald Tannock from Otago University present a new project funded by the High-Value Nutrition National Science Challenge to research how to extend energy release from foods to allow “A Good Night’s Sleep”. This new food for the toddlers’ evening meal will contain novel dietary fibres, sustaining the energy release through the night so they don’t wake up hungry.

Dr. Emma Bermingham, Senior Research Scientist at AgResearch, and Gerard Hickey, Managing Director at Firstlight Foods, present a new project funded by the High-Value Nutrition National Science Challenge to research whether the complex lipids found in New Zealand grassfed beef can be beneficial for health including reducing cholesterol levels.

Dr Matthew Barnett, Senior Research Scientist at AgResearch Ltd, and Dr Andrew Clarke, Chief Scientific Officer at a2 Milk, present a new project funded by the High-Value Nutrition National Science Challenge to research whether milk from a2 cows prevents intestinal inflammation, and are therefore suitable for people who don’t consume milk due to intolerance symptoms.

Dr Simon Loveday, Associate Investigator at Massey University, and Dr Das Shantanu, Research & Innovation Senior Manager at Goodman Fielder, present a new project funded by the High-Value Nutrition National Science Challenge to research the advantages of blending food proteins into foods aimed at older people to help maintain muscle mass and mobility.

Minister Steven Joyce announces in Parliament with the High-Value Nutrition National Science Challenge a $7million research investment funding projects that build the science required to develop innovative new foods.

Professor David Cameron-Smith and Professor David Hughes, an authority on global food industry issues, discuss the current international food trends, opportunities for New Zealand, and how science can contribute.

Part 1 - Consumer food trends are under the microscope with Professor David Hughes, an authority on global food industry issues, and Dr Andrew Zhu, an expert on China’s e-commerce, discussing the current global trends and opportunities for New Zealand food product in China.

Part 2 - Consumer food trends are under the microscope with Professor David Hughes, an authority on global food industry issues, and Dr Andrew Zhu, an expert on China’s e-commerce, discussing the current global trends and opportunities for New Zealand food product in China.

Part 3 - Consumer food trends are under the microscope with Professor David Hughes, an authority on global food industry issues, and Dr Andrew Zhu, an expert on China’s e-commerce, discussing the current global trends and opportunities for New Zealand food product in China.

Entree - Smoked green-lipped mussels

High-Value Nutrition turned a dinner into an opportunity to celebrate New Zealand produce and explain the science behind the Challenge.

Main - Grass-fed wagyu beef

High-Value Nutrition turned a dinner into an opportunity to celebrate New Zealand produce and explain the science behind the Challenge.

Dessert - A2 milk and kiwifruit panna cotta

High-Value Nutrition turned a dinner into an opportunity to celebrate New Zealand produce and explain the science behind the Challenge.

In the Kitchen - Science + Food = High-Value Nutrition Dinner

Professor David Cameron-Smith and HIPGROUP Chef Mike de Vries cook up a 3-course High-Value Nutrition dinner, featuring key NZ ingredients including Greenshell Mussels, Grass-fed Wagyu beef, kiwifruit, and a2 milk - produce being researched as part of the High-Value Nutrition National Science Challenge.

2016 Science Symposium Introduction - Food for the Future - Transforming New Zealand into a Silicon Valley of Food-for-Health.

2016 Science Symposium Highlights - The symposium profiled the High-Value Nutrition research and other relevant New Zealand research, and brought international speakers to give insights in the food-for-health market trends and global regulatory environment.

2016 Science Symposium Opening Address - Dr John Smart - Challenge Director, Bob Major - High-Value Nutrition Board Chair, and Hon Steven Joyce - Minister of Science and Innovation, open the inaugral High-Value Nutrition Science Symposium.

Dr Stefan Hajkowicz, Principal Scientist at CSIRO, Australia, presenting 'Global Megatrends - Forces reshaping our world over the coming 20 years' at the 2016 High-Value Nutrition Science Symposium. 

Professor Bruce German, Director of the Foods for Health Institute at UC Davis, US, presenting 'The Future of Food' at the 2016 High-Value Nutrition Science Symposium.

Professor David Cameron-Smith, High-Value Nutrition Science Director, presenting 'The New Zealand food and beverage story' at the 2016 High-Value Nutrition Science Symposium.

Patrick Coppens, Regional Director Europe & MEA at EAS Strategies, presenting 'The global regulatory environment for health claims with particular emphasis on Asia' at the 2016 High-Value Nutrition Science Symposium.

Professor Sally Poppitt, Professor of Human Nutrition at the University of Auckland, presenting 'HVN Metabolic Health Priority Research - PANaMAH' at the 2016 High-Value Nutrition Science Symposium. 

Dr Garth Cooper, Professor of Biochemistry and Clinical Biochemistry at the University of Auckland, presenting 'Towards improved cognitive health: role of metabolomic guidance' at the 2016 High-Value Nutrition Science Symposium. 

Dr John Monro, Principal Scientist at Plant & Food Research, presenting 'A role for kiwifruit in managing blood glucose' at the 2016 High-Value Nutrition Science Symposium.

Dr Emma Bermingham, Senior Research Scientist at AgResearch, presenting 'Chewing the fat: Complex beef lipids for metabolic health' at the 2016 High-Value Nutrition Science Symposium. 

Dr Roger Harker, Principal Scientist at Plant & Food Research, presenting his 'HVN Consumer Insights Priority Research' at the 2016 High-Value Nutrition Science Symposium.

Distinguished Professor Harjinder Singh, Director of the Massey Institute of Food Science and Technology at Massey University, presenting his 'HVN Science of Food Priority Research' at the 2016 High-Value Nutrition Science Symposium. 

Dr Elizabeth Forbes-Blom, Team leader at Malaghan Institute of Medical Research, presenting her 'HVN Immune Defence Priority Research' at the 2016 High-Value Nutrition Science Symposium.

Dr Odette Shaw, Scientist at Plant & Food Research, presenting 'Functional fruit foods for managing airway inflammation and protection from pollution' at the 2016 High-Value Nutrition Science Symposium. 

Dr Alison Hodgkinson, Senior Scientist at AgResearch, presenting 'Natural protection of milk' at the 2016 High-Value Nutrition Science Symposium. 

Dr James Dekker, Programme Manager Nutrition and Health at Fonterra, presenting 'Fonterra Probiotics: From guts to glory...' at the 2016 High-Value Nutrition Science Symposium. 

Associate Professor Nicole Roy, Principal Scientist and Science Team Leader at AgResearch, presenting her 'HVN Elite Gut Priority Research' at the 2016 High-Value Nutrition Science Symposium. 

Professor Richard Gearry, Professor of Medicine at the University of Otago, presenting 'The effect of Zespri Green Kiwifruit on digestive and gut health functions' at the 2016 High-Value Nutrition Science Symposium. 

Dr Matthew Barnett, Senior Research Scientist at AgResearch, presenting 'a2 Milk for gut comfort' at the 2016 High-Value Nutrition Science Symposium. 

Dr Janine Cooney, Team Leader at Plant & Food Research, presenting 'Measurement of neurotransmitters in plasma to support high level food-health claims' at the 2016 High-Value Nutrition Science Symposium. 

Dr Tim Angeli, from the University of Auckland, presenting 'Recent advances in gastrointestinal mapping and modelling' at the 2016 High-Value Nutrition Science Symposium.

Professor Sean Strain, Emeritus Professor of Human Nutrition at Ulster University, presenting 'Scientific assessment of health claims: A European perspective' at the 2016 High-Value Nutrition Science Symposium. 

Associate Professor Clare Wall, Associate Professor in Nutrition at the University of Auckland, presenting 'Weaning - Introduction of solid food' at the 2016 High-Value Nutrition Science Symposium. 

Professor Marlena Kruger, Professor in Nutritional Physiology at Massey University, presenting 'Foods for mobility - the opportunity' at the 2016 High-Value Nutrition Science Symposium. 

Dr Roger Hurst, Science Group Leader at Plant & Food Research, presenting 'Functional food opportunities to support cognitive fitness' at the 2016 High-Value Nutrition Science Symposium. 

The 2016 High-Value Nutrition Science Symposium final Panel Discussion chaired by Prof David Cameron-Smith with key speakers outlining their learnings and offering suggestions for the future.

Highlights from the 2016 High-Value Nutrition Industry Forum, on the 18th October 2016 at the Pullman Hotel Auckland.

Bob Major, Chair of the High-Value Nutrition Board welcoming and opening the Forum and Dr Prue Williams, General Manager of Science Systems Investments and Performance at MBIE presenting an overview of the National Science Challenges, at the 2016 High-Value Nutrition Industry Forum.

Joanne Todd, Challenge Director of the High-Value Nutrition National Science Challenge presenting 'High-Value Nutrition: Meeting the Challenge' at the 2016 High-Value Nutrition Industry Forum.

Professor Martin Kussmann, Chief Scientist of the High-Value Nutrition National Science Challenge presenting 'High-Value Nutrition - Science for Business' at the 2016 High-Value Nutrition Industry Forum.

Craig Armstrong, Director at New Zealand Trade & Enterprise presenting 'Not part of HVN yet? Here's how you can engage' at the 2016 High-Value Nutrition Industry Forum.

Vicky Taylor, General Manager of SmartFoods chairs a workshop and Industry Case Study Panel at the 2016 High-Value Nutrition Industry Forum.

Distinguished Professor Harjinder Singh, Director at the Massey Institute of Food Science and Technology, presenting 'Opportunity, Competition and Freedom-to-Operate for New Zealand' at the 2016 High-Value Nutrition Industry Forum.

Dr Bill Kaye-Blake, Director at Pricewaterhouse Coopers NZ, and Professor Caroline Saunders, Director of AERU at Lincoln University presenting 'Overseas Markets for High-Value Nutrition: Export value and New Zealand's reputation' at the 2016 High-Value Nutrition Industry Forum.

Dr Roger Harker, Principal Scientist at Plant & Food Research presenting 'What NZ knows about food-for-health consumers' at the 2016 High-Value Nutrition Industry Forum.

Kristen Kohere-Soutar, Coalitions Manager at New Zealand Trade & Enterprise presenting 'NZTE & Māori Coalitions' at the 2016 High-Value Nutrition Industry Forum.