Special Projects

The High-Value Nutrition National Science Challenge has two complementary long term targets – supporting the Food and Beverage sector achieve an additional $1b pa in export sales revenue by 2025 and enhancing the reputation of New Zealand as a country that develops scientifically-validated health foods. The Challenge has issued two contracts through a competitive tender process to establish baseline measures of these two Key Performance Indicators and in doing so develop the methodology to enable the Challenge to track the impact of High-Value Nutrition over the 10 years of the Challenge to 2025.

The Agribusiness and Economics Research Unit (AERU) at Lincoln University (Principal Investigator Professor Caroline Saunders) will investigate 'New Zealand’s International Reputation as a Producer of High Quality Foods with Scientifically Validated Health Benefits' over the next year, and PriceWaterhouse Coopers (Principal Investigator Dr Bill Kaye-Blake) will look at how to establish 'Measurement of New Zealand high value food export revenues' over the next 3 years.

 

New Zealand’s International Reputation as a Producer of High Quality Foods with Scientifically Validated Health Benefits

AERU - Lincoln University, Principal Investigator Professor Caroline Saunders

The High-Value Nutrition National Science Challenge seeks to transform the New Zealand food and beverage sector to position itself as a leading international player in the marketing of food products with scientifically validated health benefits for consumers. Consequently, the aim of this research is to provide valid data that can be used to benchmark New Zealand’s current international reputation in 2016 as a provider of scientifically validated food products with health benefits.

The research combines: (i) a panel survey of 1,200 overseas consumers drawn from three selected countries; and (ii) a key informant survey of senior stakeholders and people holding positions of consumer influence in the High-Value Nutrition sector. These surveys will combine qualitative and quantitative data to ensure that in-depth information is obtained and that the results can be replicated in any subsequent surveys commissioned by the High-Value Nutrition Challenge.

Results from this project will be published in a research report and presented to a workshop of Challenge Stakeholders by 30 June 2017.

 

Measurement of New Zealand high value food export revenues

PriceWaterhouse Coopers, Principal Investigator Dr Bill Kaye-Blake

PwC New Zealand will lead a project to estimate the impact of the High-Value Nutrition Challenge on food and beverage exports from New Zealand. These high-value products are new and innovative, so tracking their sales is challenging. PwC will use a novel method to triangulate the level of sales based on three sources of data. To collect and analyse the data, PwC NZ will work with counterparts at PwC Singapore and with researchers in the AERU at Lincoln University.

The three-part approach can be summarised as follows:

  • The AERU will examine New Zealand official data on trade and production, determine the industrial and product categories most likely to contain high-value food and beverages, and analyse data to estimate exports.
  • PwC NZ will conduct interviews with key informants in the New Zealand food and beverage sector, to gauge new product development and sales.
  • PwC Singapore, part of the firm’s global food trust network, will collect information on demand for NZ products in key Asian markets, relying on industry data and publications as well as interviews with key informants in those markets.

The project is designed to allow for simple updating each year once the methodology has been developed and established. The approach will allow HVN to determine trends for future years by combining the results from interviews and official statistics.