Tag: Future of Food

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...

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...

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...