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News from High-Value Nutrition

Towards a second Nutrition Transition…HVN can lead the way

‘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...

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HVN highlights functional benefits to boost exports

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 Challenge...

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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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