Tag: Future of Food

September 2, 2024 The New Zealand Food Awards are a highlight of the culinary calendar, celebrating this year’s finalists after a thorough judging process. The 64 finalists, chosen from over 300 entries by 91 companies, showcase themes such as functional ingredients, foods for specific needs, convenience, and cultural diversity. Names like Lewis Road Creamery and My Food Bag are joined by innovative newcomers and returning winners with new products.  Head Judge Kay McMath praised the high quality and variety of submissions, noting their innovation and focus on meeting market needs sustainably....

July 8, 2024 The Country has featured the most recent Future of Food article on their website on the 11th of August. This article is the third article of the Future of Food series covering relevant provoking topics and challenging ideas.  The article was written by Vincent Heeringa, which was based on interviews that were carried out with Toby Lane – NXW Nutrition from Water’s CEO, and our very own CEO Dr Victoria Hatton.  To have a further read of the article and for more details click the read more button below.  Key points: The demand for protein...

June 20, 2024 Stuff has released an article on the MOU FoodHQ signed with the East China Agricultural Science and Technology Centre in Kunshan! On Monday (17/06/2024) FoodHQ signed a memorandum of understanding with the East China Agricultural Science and Technology Centre in Kunshan to work together developing feasible and functional solutions to food demands that will help feed the world. To have a further read of the article and for more details click the read more button below.  Key points: Collaboration  Develop feasible and...

May 27, 2024 In the heart of the lower North Island, is a small but mighty region batting above its weight on a global scale, poised to shape Aotearoa New Zealand’s evolving food narrative. The region’s rich history in food innovation and science, coupled with fertile natural resources, and backed by thriving primary, technology, distribution and logistics sectors, Manawatū is the epicentre of agrifood innovation. E TIPU – When: 18-19 June 2024 – Where: Palmy conference + function centre  Across the bridge  ...

May 23, 2024 The demand for protein continues to grow worldwide.  Rapid rise in new and novel protein, especially dairy, demonstrates consumer appetite for alternatives.  Recent failure of new and novel protein companies shows displacing conventional sources is harder than predicted.  New Zealand is uniquely placed to succeed in some classes and should avoid others.  Four types of new and novel proteins are advantageous for New Zealand and highly competitive on a global scale.  ...

The article is written in collaboration with Vincent Heeringa, based on interviews with John Caradus, Joanne Hort, Richard Newcomb, Revel Drummond, and Peter Cook. It considers the threat and opportunity of gene technology to New Zealand’s food and fibre industry, presenting our arguments clearly for all to read. It is timely to launch this when there is so much chatter on where changes in regulations are likely to land over coming months. Our point here is to make regulations proportionate to risk. Working on behalf of a partnership is really powerful when we can share knowledge and insights...

Where New Zealand used to have a few big companies exporting a handful of products, now thousands of entrepreneurs are exporting hundreds of brands, often with the help of contract packers and online channels Is our food sector slow to adapt? New Zealand companies still don’t scale fast, and few are investing in consumer research Marketing is expensive and our companies generally don’t have the budgets to connect directly with the end consumer in export markets. That makes our business-tobusiness (B2B) relationships crucial ...