Pāmu Deer Milk

Research Team

Professor Marlena Kruger

Profile from Massey University

Marlena Kruger is an established researcher with a strong background in bone health research. She is widely published in this area. Marlena has a strong track record in research on food for health and well-being with a focus on maintenance of mobility with ageing. Her research includes both in vitro and in vivo assessments. So she can progress investigations from cell-based screening, to testing in preclinical models followed by human intervention studies.

Hamish Glendinning

Industry Partner

Hamish leads the deer milk business within Pāmu which is looking to develop a high-value alternative dairy industry and product offerings. With Hamish’s leadership, Pāmu Deer Milk has become a world-first ingredient, showcasing groundbreaking innovation in the New Zealand food industry and is one of the examples of Pāmu’s innovation leadership and industry partnerships. Hamish sees enormous growth potential for targeted, high-value forms of functional dairy produced in a way that contributes positively to both the environment and people’s health and wellbeing. Pāmu is the brand name for Landcorp Farming Ltd, which strives to be a leader in New Zealand agriculture, carefully creating natural products of high quality

Professor Pamela von Hurst

Profile from Massey University

Pamela is a human nutritionist with a growing portfolio of research experience including clinical trials and population studies. Her interests include vitamin D in health and disease, child health and nutrition, bone, metabolic syndrome and physical activity. She is also Co-director of Massey’s Vitamin D Research Centre.

Public Summary

Principal Investigator: Professor Marlena Kruger (Massey University)

Collaborating Organisations: Pāmu and Fonterra Research and Development Centre

Pāmu Deer Milk is a natural source of concentrated nutrition. The composition and sensory aspects of deer milk have been thoroughly researched and could offer improved nutritional status and vitality due to its unique composition; it has significantly higher protein content compared to cow’s milk with a different protein/fat ratio. Deer milk naturally contains vitamins and minerals that can support skeletal and immune health, with additional minor components possessing anti-inflammatory effects. Muscle mass declines after age 50 and older adults become prone to arthritis, showing potential for older adults to gain considerable benefit from the increased protein and anti-inflammatory properties of deer milk.

The High-Value Nutrition Ko Ngā Kai Whai Painga National Science Challenge is funding a randomised, placebo-controlled trial (RCT) recruiting 120 elderly individuals. Participants will consume either 200ml deer milk or a commercial oral nutrition supplement daily for 10 weeks. This project, led by Professor Marlena Kruger of Massey University, will provide scientific evidence for the potential of deer milk in supporting a healthy lifestyle and improving general nutrition in a community-dwelling older population over the age of 60.

Pāmu sees a clear market opportunity in the healthy ageing space, providing a natural and great tasting nutritional solution. The research findings from this project will add to the existing dossier of scientific evidence for deer milk, and will be fundamental to the commercialisation of a finished product that will reduce exposure to commodity price cycles by underpinning a new industry while adding significant value to New Zealand exports.

Please refer to the Research Overview documents for more information about the High-Value Nutrition contestable funding scheme. High-Value Nutrition is one of the eleven National Science Challenges. The Challenge has a $45.6 million budgeted research investment over the next five years.

Read the HVN media release: Groundbreaking study to investigate the impact of Pāmu Deer Milk on nutritional status and physical function in older adults.
8 June, 2021

 

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