Tag: Emerging Proteins

30 May, 2024 The Aotearoa Circle in partnership with PwC recently published a Modern Genetic Technology report that provides an in-depth analysis and insight into how these could have different environmental risks, benefits and impacts if applied in Aotearoa.  The main focus of this report is to support decision makers in their understanding of the potential environmental impacts of genetic technology in New Zealand’s food and fibre sector. It asks what New Zealand could do concerning modern genetic technologies, rather than attempting to define what we should do. Read More Latest...

21 May, 2024 -> 2023-2024 Impact Report The New Zealand Food Waste Champions 12.3 Charitable Trust recently published a Driving action on food waste report that provides insights into the industry and what they are focusing on going forwards.  The Driving action on food waste report delves into important discussions around connection throughout the sector, activating the industry, and advocacy. The report also highlights key data points from industry allowing insight.  Read More Latest Articles

The series of reports encompass recent advancements in technologies, product development and emerging categories within the foodservice and retail domains. They explore investments across the food sector, including private and public funding, and examines industry regulation. They also touch on new facilities and infrastructure. Read More Latest Articles

Simon Davis, the founder of SEADLING, is doing some amazing work in the biotech space with seaweed. He aims to create more productive, job-generating, and functional/value adding ingredients for the agrifood industry by creating more restorative methods of seaweed farming. Read More Latest Articles

ANDFOODS chief executive Alex Devereux and chief technology officer Arup Nag have worked to develop some great dairy-free, and environmentally friendly products derived from the seeds of legumes. Read More Latest Articles

Essentially, the modelling found that the growth of the #alternativeprotein sector has an impact on sheep and dairy in New Zealand: dairy being particularly sensitive to developments in precision fermentation that produces direct substitutes for whey protein and casein. Watch out for the full report – but read the synthesis in the article in the Conversation today. Read More Latest Articles

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