Researchers on the trials hope to recreate the taste and nutritional benefits of regular fruit. The team at its Lincoln site, south of Christchurch, have been working with cells from several different fruits, including blueberries, apples, cherries, feijoas, peaches, nectarines and grapes, for the past 18 months. Read More Latest Articles

FoodHQ’s report, Unleashing Aotearoa NZ’s Next Protein Revolution, focuses on NZ’s chances of success in producing 10 of these novel proteins. The four that rank highest are hemp, leafy greens, seaweed and fungi. FoodHQ chief executive Dr Victoria Hatton said the report builds on two other pieces of work that identified the options and highlighted the need to understand where our strengths could align with the sector. “The intention of the report was to really help us understand how we can best go about contributing to the emerging protein supply market based on what our ‘uniqueness’...

Dr Victoria Hatton Hatton is set to join the Palmerston North-based organisation, which represents  a cluster of scientific facilities and 2500 food researchers largely from Massey University, at the end of the month. She will take over from from current chief executive Abby Thompson, who is joining Miruku as chief operating officer. Hatton leaves big four accountancy firm PwC, where she has been director of sustainability and climate change for almost two years, topping around fifteen years experience working in climate change, bridging the divide between science, policy and...