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...
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...
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...
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...
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...
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...
