Find out how and why a red-fleshed apple variety is being bred in New Zealand, and discover how genetic information, consumer research and sensory science are all involved. Red-fleshed apples – ...
Gouda is a semi-hard Dutch cheese. A Hamilton-based artisan cheese factory makes traditional Gouda using milk directly from the adjoining farm. Discover how each step in the manufacturing process ...
We live in a fast-changing world. We often hear that innovation is what’s needed to address the global challenges and local issues that we’re facing, to seize new and unexpected opportunities as ...
Potatopak is an innovative New Zealand company that makes biodegradable products. They have recently rebranded as earthpac. This introductory article describes why and how Potatopak use waste ...
This interactive shows some processes for managing cheese quality in traditional Gouda cheese production.
Scientists and hapū are investigating whether kina (a New Zealand sea urchin) can become our next high-value nutraceutical, functional food product. A nutraceutical is a food or part of a food ...
This interactive explains the first steps in the process of making traditional Gouda cheese. Find out more about the final steps in the cheese making process in this related interactive.
A new apple cultivar with red skin and red flesh is being developed at Plant & Food Research. Discover how the idea came about and why it may appeal to consumers. Plant & Food Research ...
Innovation can be described as the result of the creative process of turning an idea into an outcome that creates value for people. Innovation tends to be customer-focused, providing a new ...
This interactive explains the final processes involved in making traditional Gouda cheese. Find out more about the initial steps in the cheese making process in this related interactive.
Alistair Mowat of ZESPRI perceives innovation as a process of developing solutions to address needs and opportunities of consumers. Alistair discusses how the role of an innovator differs from ...
High-value nutrition food exports are worth more than $20 billion per year to the New Zealand economy. Many consumers are willing to pay more for foods with health benefits. However, the health ...
Plant & Food Research is the New Zealand Crown research institute responsible for the research and development that adds value to vegetable, fruit, crop and food products. Their research ...
Potatopak (now re-branded as earthpac) makes potato plates at a factory in Blenheim, New Zealand. The steps in the production process – from weighing ingredients to quality control of the final ...
In this activity, students develop their knowledge of food and product development to produce a snack bar for a specific target market. The purpose is to make an appealing snack bar while ...
The Kiwi Innovation Network (KiwiNet) is a network of public research organisations who collaborate to commercialise science to grow the New Zealand economy. Commercialising science can include ...
Potatopak (now re-branded as earthpac) make and sell potato plates. Find out more about the research and development needed to take biodegradable potato plates from the initial concept to the ...
Iwi and marine biologists are curious to know whether the New Zealand native sea cucumber can become a valuable export product while also reducing the environmental impact of aquaculture ...
The FOODBOWL was established to support and encourage New Zealand food companies to develop new products and expand into new markets as part of a government drive to increase exports. Potential ...
This video story explores how The FOODBOWL and the wider New Zealand Food Innovation Network facilitate food innovation in New Zealand. Angus Brown, Business Development Manager, and Brian ...
Cheese, initially handmade on the farm, is now a major export for New Zealand. So how has the cheese and the manufacturing changed, and why is some cheese still handmade? Dairy industry major New ...
Red-fleshed apples may be healthier than white-fleshed ones. This is because anthocyanins (the plant antioxidants that give apple flesh and skin its colour) are present in large amounts in ...
Māori investment groups want to find ways they can commercially and sustainably maximise their assets. For Wakatū Group, culturing sea cucumbers is an attractive opportunity. Growers can ...
Research and development for growing taewa is led by Dr Nick Roskruge at Massey University with input from the Tāhuri Whenua – the National Māori Vegetable Growers’ Collective. Research to ...
