Aim
To deliver benefits across the food system – from producers to consumers to the broader New Zealand economy and environment.
Adopting a highly collaborative approach, we are working with industry partners to develop and scale alternative food solutions that meet growing consumer demand for diverse, nutritious and sustainable protein sources.
This research leverages our deep expertise in food protein science, microbial biotechnology, and food fermentation, alongside our extensive dairy engineering knowledge, to drive progress in emerging food sectors and alternative proteins.
This priority provides New Zealand with alternative proteins and technology-led production systems while ensuring food safety, quality, health and nutrition are not compromised. It also includes developing innovative, low-cost feedstocks that not only reduce waste and by-products but also support environmental sustainability. By identifying efficient, viable feedstock options, we aim to enhance both the commercial feasibility and environmental footprint of Aotearoa New Zealand’s emerging food industries.