Listen to Ārepa’s Chief Executive Angus Brown on The AM show
Listen to Ārepa’s Chief Executive Angus Brown on The AM show talking about a new anti-pollution smart drink. HVN is pleased to be working with our industry partner Ārepa on a project led by Dr Andrea Braakhuis from the University of Auckland, which recently...
Karengo: Māori-led research into the health benefits of edible seaweed
New Zealand’s coasts produce a diversity of seaweeds, including a group collectively called Karengo. Long known to Māori as a traditional source of food, Karengo is now stirring up interest for its potential as a high-value food for aquaculture. From micronutrients to...
In praise of the mussel and foods from the shoreline…and the Cawthron Institute – a powerhouse of New Zealand science and innovation
By Richard Mithen, High-Value Nutrition National Science Challenge Chief Scientist One of the great privileges of my job as Chief Scientist of HVN is having the opportunity to visit the many centres of science excellence in New Zealand. It was a particular pleasure to...
HVN highlights functional benefits to boost exports
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...
FoodFort: New tool for functional food designers
The Riddet Institute has recently announced the development of FoodFort, which forms part of the Institute’s work on the High Value Nutrition (HVN) National Science Challenge Ko Ngā Kai Whai Painga.