A key mission for FoodHQ is to enhance the pathway between science and foods that delight the consumer. Our partners have a wealth of experience collaborating locally, nationally and globally to deliver novel technologies, ingredients and products to the market. We also offer options to bring together entrepreneurs and investors to accelerate the commercialisation of great food ideas.
Bringing innovators and investment to the market.
Nestlé BUYS world first FERRI PRO™ technology
Nestlé has purchased a novel protein-iron technology (FERRI PRO™) that can be used in processed food to increase iron absorption, developed by FoodHQ Partner the Riddet Institute.
The new technology will enable the multinational to effectively fortify foods and beverages without compromising the quality and taste.
The Riddet Institute is New Zealand’s Centre of Research Excellence focused on fundamental research and postgraduate education in nutrition and food science and technology.
For more info: www.riddet.ac.nz
Device transforms wine maturatioN
The Wine Grenade is a simple to operate, internet connected industrial device that allows winemakers to recreate the process of oak barrel maturation without oak barrels.
Its development began as a collaboration between Plant & Food Research and students from the University of Auckland’s Master of Commercialisation and Entrepreneurship programme. The device was commercialised through a company established by the student group and is now available to winemakers worldwide.
For more info: www.winegrenade.com
Individually quick frozen mozzarella
Fonterra scientists and their collaborators have found a way to reduce the usual 3-month mozzarella-making process down to just 6 hours. This was the outcome of years of fundamental and applied research across a wide range of disciplines.
The cheese itself remains all natural with great taste, texture and extra stretch. And courtesy of this innovation, Fonterra’s cheese is now finding its way onto more than half of all pizza’s sold in Greater China.