HVN Challenge Director Joanne Todd highlighted three prominent studies – kiwifruit, wagyu beef and greenshell mussels – conducted as part of the Challenge when recently speaking at the Healthy Ageing APAC Summit.

The High-Value Nutrition National Science Challenge is collaborating with research institutions to use science to reinforce the nutritional value of local foods – kiwifruit, grass-fed wagyu beef and green shell mussels – in a bid to drive export value. Read more here.

Article courtesy of www.nutraingredients-asia.com