food

We all eat food because it provides the fundamental types of materials required to keep our bodies functioning.

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...

Students can explore te ao Māori concepts in the context of farming and food production through Kiwi Kai virtual farm – an introduction. This virtual farm...

Te ao Māori me te kēmu Kiwi Kai whakataruna ahuwhenua Ko tā ngā tauira, he torotoro i te ao Māori ki roto mai o te horopoki...

Mahika/mahinga kai is a highly significant concept for Māori. It encompasses the values and protection of natural resources and is specific to iwi and their rohe....

Food preservation is something that most people take for granted. Our cupboards contain tins, jars, sealed bags and boxes. Refrigerators and freezers store perishable foods. We...

Unhealthy diets cause multiple physical and mental health problems. To help consumers make healthier choices, Australia and New Zealand introduced the voluntary Health Star Rating (HSR)...

In November 2010, the bacterium Pseudomonas syringae pv. Actinidiae (Psa) was discovered in a Te Puke kiwifruit orchard. Psa had previously decimated kiwifruit crops in other...

Below are some interesting facts about food. Pacific oysters are high in zinc, iron, iodine and the essential amino acids taurin and hypotaurine which reduce blood...

Shellfish numbers have been plentiful for centuries and important kai for Northland Māori, but industrial harvesting and canning had a devastating effect on toheroa numbers. I...

Find out more on the macronutrients and micronutrients our bodies need. We all eat food because it provides the five fundamental types of materials required 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...

As part of the growing academic groundswell against free sugars, on 19–20 February 2014, an international conference in Auckland – Sugary Drink Free Pacific by 2030?...

Sugar, a luxury in the past but now part of our daily diets, is contributing to weight gain. It’s found in our drinks and most processed...

Strawberries grown from bee-pollinated flowers are more prolific, last longer and are better quality (as measured by colour, size, weight and lack of malformations) than those...

Researchers at the University of Colorado have discovered that obesity and insulin resistance may be tied to the fructose your body makes as well as to...

A chemical fingerprinting process, which enables verification of the origin of New Zealand produce, has been developed by Dunedin company Oritain. In this RNZ programme Oritain’s...

Allan Hardacre and his students at Massey University are developing a high-protein food for the aged. Ruth Beran visits the Food Technology Pilot Plant to find...

All tea is made from the leaves of the tea plant, Camellia sinensis. Six main types of tea are produced – white, yellow, green, oolong, black...

Perhaps it has something to do with New Year’s resolutions – three different lots of research into weight loss made headlines in the first quarter of...

The food we eat can poison us. There are over 200 known diseases that can be transmitted by food. Bacteria or viruses are the main cause...

Enzymes extracted from fruits like papaya, pineapple, kiwifruit and fig have uses as medicines, food-processing agents and dietary supplements. Fruits contain enzymes Fruits like papaya, kiwifruit,...

Position: Cheesemaker and General Manager, Meyer Gouda Cheese. Miel Meyer is both Cheesemaker and General Manager at Meyer Gouda Cheese in Hamilton and consequently has a...

Whey has gone from being a waste product from cheesemaking to a highly valued coproduct. Whey is now widely used in the food industry for its...

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...