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News from High-Value Nutrition

Mapping the second brain

High-Value Nutrition is in the limelight this week, with the National Science Challenge researchers and collaborators profiled extensively in a Listener feature article on gut health, entitled ‘Mapping the second brain’.    The article features Professor Rob Knight...

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Funding opportunities for innovative New Zealand food and beverage research

The High-Value Nutrition (HVN) National Science Challenge Ko Ngā Ka Whai Painga will be releasing a Request for Proposals (RFP) for the HVN Contestable Fund in mid-2019. HVN secured $53.2M funding in 2018 to deliver its Strategic Plan for Tranche 2 (2019 – 2024) and continue its mission to develop high-value foods with validated health benefits to drive economic growth by working in partnership with the New Zealand Food and Beverage (F&B) industry and world-leading researchers in food innovation.  
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Could NZ grass-fed wagyu beef protect against heart disease?

As barbeque season gets into full swing, New Zealand researchers are investigating whether certain kinds of red meat could actually protect against heart disease. Researchers have recruited men aged 35-55 willing to eat free meat three times a week for eight weeks...

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Registration open for Chinese Consumer Insight workshops

Plant and Food Research and High Value Nutrition National Science Challenge are hosting an interactive workshop to deliver the consumer insights gained from the latest research trip to Chinese, where our researchers spoke with consumers living with immune health...

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