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...
by ksch009 | 18 Sep, 2019 | High-Value Nutrition, Immune Health, News
Dr Matt Miller from the Cawthron Institute has received an investment of $1,000,000 from the High-Value Nutrition (HVN) National Science Challenge and industry partners for a second programme of research to investigate the anti-inflammatory properties and other health...
by ksch009 | 11 Sep, 2019 | High-Value Nutrition, News
This investment by the High-Value Nutrition (HVN) National Science Challenge and industry partners will seek to establish two new highly functional natural foods – Karengo (a type of edible seaweed) and Mamaku (tree fern). The HVN Challenge is a mission-led...
by ksch009 | 10 Sep, 2019 | High-Value Nutrition, News
‘Nutrition Transition’ was a concept first proposed by the distinguished American scientist Barry Popkin in 1993 to describe the shift from a ‘traditional’ diet rich in plant-based food and fiber to one that is high in sugar, fats and animal products – the typical...
by ksch009 | 4 Sep, 2019 | Digestive Health, High-Value Nutrition, Industry partner, News
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...
by ksch009 | 25 Jul, 2019 | Consumer Insights, High-Value Nutrition, News, Science of Food
The High-Value Nutrition National Science Challenge has today announced a $3.5 million research investment funding for two Research Programmes, which are in addition to the four programmes previously announced in June. The new programmes will foster strong science and...
