We all need protein to live and stay healthy. However, many protein sources are becoming an increasingly expensive way to meet our needs – both economically...
New Zealand Algae Innovations Ltd currently operates the only spirulina farm in New Zealand. Under the brand name Tahi Spirulina, it sells a range of spirulina...
We all know that single-use plastics are a problem for our environment, but many single-use products can be convenient and more economic than less-problematic alternatives. So...
The Kiwi Innovation Network (KiwiNet) is a network of public research organisations who collaborate to commercialise science to grow the New Zealand economy. Commercialising science can...
Scientists and hapū are investigating whether kina (a New Zealand sea urchin) can become our next high-value nutraceutical, functional food product. A nutraceutical is a food...
The winners of the fourth annual KiwiNet Research Commercialisation Awards were announced at the end of June 2016. The awards recognise the commercial success of scientific...
Iwi and marine biologists are curious to know whether the New Zealand native sea cucumber can become a valuable export product while also reducing the environmental...
In this article, you can read about the winners and finalists in each 2015 KiwiNet Awards category. What the finalists had to do On the day...
The second KiwiNet Research Commercialisation Awards were held in 2014, at the Viaduct Events Centre in Auckland. Jenny Mangan and Meredith Ross, Science Learning Hubs team...
Innovation can be described as the result of the creative process of turning an idea into an outcome that creates value for people. Innovation tends to...
The FOODBOWL was established to support and encourage New Zealand food companies to develop new products and expand into new markets as part of a government...
The first KiwiNet Research Commercialisation Awards (KiwiNet Awards) were held in 2013. The awards celebrate the achievement of individuals, teams and organisations who are involved in...
A New Zealand-designed benchtop nuclear magnetic resonance (NMR) spectrometer called Spinsolve is making material analysis easier for a variety of industries. According to the machine’s developers...
Whilst working at the University of Otago, Dr Eric Scharpf and Professor Gerry Carrington decided to engage in a novel heat pump design project. Instead of...
Revolution Fibres is a high-tech start-up company that produces commercial quantities of electrospun nanofibre. They are one of a few companies worldwide and the only company...
The results of a US clinical trial on acne by New Zealand-based biotechnology company Quantec Ltd have proved positive, according to researchers who presented the results...
Cheese, initially handmade on the farm, is now a major export for New Zealand. So how has the cheese and the manufacturing changed, and why is...
Gouda is a semi-hard Dutch cheese. A Hamilton-based artisan cheese factory makes traditional Gouda using milk directly from the adjoining farm. Discover how each step in...
Find out how and why a red-fleshed apple variety is being bred in New Zealand, and discover how genetic information, consumer research and sensory science are...
In this activity, students conduct focus group research to generate consumer feedback on a proposed future apple variety. The activity forms part of the unit plan...
In this activity, students use industry methods to test and analyse some attributes of a variety of different apples. They use the findings to create an...
Commercialising a new apple variety can take 25–30 years from selecting the initial cultivar to market launch, and the process must be carefully managed. Managing the...
Consumer and sensory science play an integral role in developing new fruit varieties such as the red-fleshed apple. Consumer science involves understanding consumers Consumer scientists try...
A new apple cultivar with red skin and red flesh is being developed at Plant & Food Research. Discover how the idea came about and why...
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