Food & Beverage
New Thinking
Meat and three veg diet may offer more than first thought
A new study from Plant & Food Research may offer hope to those who love red meat but worry about the effect it may have on their gut,
Pest management programme results in increased exports
A research programme to reduce the use of chemical pesticides on apple orchards has benefited New Zealand’s pipfruit industry by as much as $113 million in export earnings.
Eat less, feel full? It's food for thought
New Zealand scientists are trying to capture the 'full' feeling in an effort to stop us overeating routinely.
Investment boost for apple & pear sector
The Government has announced a $21.6 million joint venture investment between Prevar and Plant and Food Research into a seven-year project to develop new apple and pear varieties to boost New Zealand's export potential.
Commercial science benefits NZ
Plant & Food researcher wins first ever MacDiarmid Award for research with the most potential for commercialisation.
PM launches food innovation initiative
Prime Minister John Key has launched the Food Innovation New Zealand (FINZ), a collaboration between Massey University, AgResearch, Plant & Food Research, Fonterra, the Bio Commerce centre and the Riddet Institute. Listen to radio item.
New Acting General Manager for AgResearch Food and Textiles Group
Providing leadership for AgResearch’s substantial capability and capacity in food and textiles research and development will be the focus for the new Acting General Manager Professor Warren McNabb.
Developing 'smart foods'
AgResearch scientists are investigating so-called ‘smart foods’ to help create value-added opportunities for New Zealand’s dairy and meat industries.
Seafood Processing and Preservation Workshop
The 5th Annual Seafood Processing and Preservation Workshop is to be held at Plant & Food Research in Auckland on 1 April 2009.
Understanding science for smart snack choices
Nine and ten year-olds in Hamilton discovered how to match their activity levels with snack choices as part of a biotech learning experience.
New Science
Developing plant derived foods to keep us feeling full
Discovering how plant foods reduce appetite and keep people feeling fuller for longer is a new Plant & Food Research programme receiving investment from New Zealand food companies and government.
To chew or not to chew?
It turns out the age-old advice to properly chew your food is not always best for your health. Plant & Food Research scientists have been discovering what foods make us feel satisfied and how best to eat them.
New research helps NZ vineyards
Wine growers in Marlborough are now embracing a new technique developed at Plant and Food Research that has the potential to save them millions of dollars.
New test can tell organic eggs apart
A New Zealand researcher has developed a scientific technique to identify the difference between eggs from caged hens and those from free-range and organically raised hens.
Get ready for red kiwifruit
Plant and Food Research and Zespri are developing a red- centered kiwifruit that suits New Zealand conditions and can be exported.
Antioxidant lycopene not released during digestion.
Eating a raw tomato may not be the best way to release all its healthy antioxidants into the body.
New potato technology presented at World Potato Congress
Potato growers in New Zealand and overseas are set to save hundreds of thousands of dollars thanks to new technology developed by scientists at Plant & Food Research.
Baby snapper all grew up in one big nursery
NIWA scientists have discovered that nearly all snapper on the west coast of the North Island come from nurseries in just one harbour. To play Radio NZ programme from 5 March 2009 click here.
Coloured kiwifruit just the start
Kiwifruit lovers will be like kids in a chinese gooseberry store as DNA research is released for breeding fruit with new colours, flavours and health properties.
International wine genomics project launched
HortResearch has joined researchers from NZ and Canada in a $6.5m programme that will investigate
New Value
An apple a day to keep inflammation away?
New research suggests that apples may be good for the millions of people worldwide suffering from inflammatory diseases
Blueberries hasten muscle recovery
Study has found athletes who eat blueberries recover faster from exercise
Going bananas
The need to treat small volumes of fruits with a ripening gas has resulted in a breakthrough by Plant and Food scientists
New hop strains lend distinction to craft beers
New hops strains developed at Plant & Food Research's Motueka research centre are lending distinction to craft beers in the United States, Europe and emerging Asian markets.
International forum strengthens commercial prospects for NZ marine lipids
International experts gathered in Wellington recently as part of a new collaboration between Industrial Research Limited (IRL) and world-leading Japanese researchers to enable a path to market for high-value New Zealand ingredients for functional foods.
Government investment recognises wine industry success
The Sauvignon Blanc Programme - the world’s most comprehensive research investigation into Sauvignon blanc grapes and wine - is set to build upon the discoveries of recent years and offer new tools to New Zealand’s wine industry thanks to $12 million of new funding.
Three new kiwifruit cultivars to be commercialised
Plant & Food Research welcomes the decision by ZESPRI Group Limited announced today of the advancement of three new kiwifruit cultivars into commercial production.
$35.7 million investment in kiwifruit research consortium
Harness science to the plough
Plant and Food Research's Karl Crawford says that showcasing the science-backed health benefits of our food is the way to lift returns from agriculture.
Innovative pet food research consortium launched
A research consortium that aims to make New Zealand globally recognised as the leader in innovative meat science for pet care, has been launched by AgResearch, Mars and Massey University.
