by ksch009 | 11 Feb, 2020 | Metabolic Health, News, Priority research theme
The GreenshellTM mussel (GSM) Perna canaliculus is an iconic New Zealand seafood product that is highly valued by consumers in New Zealand and overseas for its unique flavour and visual appeal, and increasingly for its anti-inflammatory properties. Funded by the...
by ksch009 | 27 Jan, 2020 | High-Value Nutrition, Metabolic Health, News
MIHI (Movers in Hemp Innovation) is a collaboration of Māori and non-Māori entities seeking to grow the hemp industry in New Zealand. The MIHI business cluster has received a $100,000 Māori Food & Beverage Development Grant from the High-Value Nutrition (HVN)...
by ksch009 | 16 Dec, 2019 | High-Value Nutrition, Immune Health, Industry partner, News
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...
by ksch009 | 9 Dec, 2019 | High-Value Nutrition, News, Science of Food
Recently the Riddet Institute hosted a quick-fire, lunch’n learn 30 minute HVN Science of Food webinar – the first of a series exploring IP trends and insights in the functional food space. Watch the webinar here. The first webinar covered an introduction...
by ksch009 | 22 Oct, 2019 | Digestive Health, High-Value Nutrition, News
A research team led by Dr Dulantha Ulluwishewa from AgResearch Ltd has received an investment of $100,000 from the High-Value Nutrition (HVN) National Science Challenge and industry partner Quantec Limited for a new study to investigate whether a novel bovine milk...
by ksch009 | 2 Oct, 2019 | High-Value Nutrition, Metabolic Health, News, Priority research theme
Three weekly servings of fresh, unprocessed red meat over eight weeks neither lowers nor raises heart disease risk in already at-risk men, findings from a novel New Zealand study suggest. And here’s the kicker: soy protein has equal – that is, neutral – effects on...
