28 Apr, 2021 | Events, High-Value Nutrition, News, Science of Food
Register here for the HVN Science of Food webinar – Regulatory & Market Trends update. When: 6 May, 2021 – 12:00pm -1:00pm Where: Online: Please register here to book your free place and receive the Zoom link. The world as we know it has changed dramatically...
11 Dec, 2020 | High-Value Nutrition, News, Science of Food
Riddet Institute scientists have recently invented a new technology to manufacture a composite ingredient called FlavoPlus™. This ingredient can be incorporated into functional food products to increase their flavonoid content. National Science Challenge HVN Science...
30 Nov, 2020 | Events, News, Science of Food
The Riddet Institute-led High-Value Nutrition Science of Food programme is hosting a free online seminar to support high-value nutrition export success. Listen to Dr Peter Brown (Consultant IP Synergy), Dr Olivier Gasser (Immunologist, Malaghan Institute) and Michelle...
4 Nov, 2020 | News, Science of Food
HVN’s Science of Food Enabling Programme has recently published Patent Insight Reports into our four Priority Research Programmes. Authored by Peter Brown, founder of IP Synergy®, these reports provide an update outlining patent insights and trends in...
22 Sep, 2020 | High-Value Nutrition, News, Science of Food
Watch Distinguished Professor Harjinder Singh describe how High-Value Nutrition’s Science of Food’s Enabling Programme is a key part of the HVN Challenge and its focus on economic benefits for Aotearoa New Zealand. With thanks to the University of...
7 Jun, 2020 | Consumer Insights, Digestive Health, High-Value Nutrition, Immune Health, Infant Health, Metabolic Health, News, Priority research theme, Science of Food
Watch our High-Value Nutrition Chief Scientist, Professor Richard Mithen, talk about the HVN Challenge and the collaboration between scientists and the New Zealand Food & Beverage industry to develop high-value foods for the benefit of consumers in New Zealand and...