High Value Nutrition (HVN)

High-Value Nutrition is the New Zealand National Science Challenge with the mission to grow the science excellence and knowledge New Zealand needs to create and deliver food to the world that people choose to stay healthy and well.

The team brings together New Zealand’s world-leading capability in food structure design, food formulations and food processing to explore innovative options for nutrient and bioactive bioavailability in model food projects.

Science of Food

The Riddet Institute is the lead research partner for the government’s High Value Nutrition (HVN) Science of Food programme. The programme is led by Distinguished Professor Harjinder Singh and Research Scientist Dr Ali Rashidinejad and supports the HVN programme with food science capability, knowledge sharing, and facilitates the development of new products for clinical evaluation.

High Value Nutrition | Science of Food

Infant Health

This project aims to produce commercial prototype products, for enhancement of prebiotic complementary feed for infants. Our staff examine current knowledge of bacteria, beneficial nutrients and whole foods, to support evolving infant gastrointestinal and immune systems.

Project Leader: Professor Clare Wall

High Value Nutrition | Infant Health

Digestive Health

The Digestive Health Priority Research Programme focuses on New Zealand food and beverage products for improving gastrointestinal function and comfort. We seek to understand the linkages between diet, gastrointestinal symptoms and disorders, metabolism, physiology, and microbial populations (“the microbiome”) to better predict food-health relationships. This scientific evidence will enable the New Zealand food and beverage industry to market the gastrointestinal health benefits of foods and ingredients in export markets.

Project Leader: Professor Nicole Roy

High Value Nutrition | Digestive Health

Other Projects with Industry

• With Calocurb Limited to develop a functional food ingredient from hops, for potential use in weight management food products.

• With Wakatū Inc., an investigation is continuing into the effect on gut health of kopakopa (a taonga species of mussel). This is led by the University of Otago with involvement of investigators from the Riddet Institute.

• In a Māori-led partnership with Wakatū Inc. and Chia Sisters on their ‘Tūhauora’ clinical research project, led by the University of Auckland, the Riddet Institute is investigating dried ingredient from the taonga species kawakawa and exploring products for South Asian markets.

• With New Image Nutritionals, an investigation of powdered milk consumption (bovine, ovine, caprine) in an elderly cohort has been designed. The clinical trial will be done at the University of Otago and analysis of whole milk powders will be done at the Riddet Institute in 2022. This is in collaboration with the MBIE-funded NZ3M programme, led by the Riddet Institute, and also involves Miraka and Spring Sheep Milk Co.

• In a Māori-led partnership with Te Taiao Innovations Limited, research into freeze-dried mamaku as a food ingredient with potential metabolic health benefits.

• With Zoffee Limited, exploring a Native New Zealand coffee alternative.

• With Cherri Global Health & Manufacturing Limited, research establishin

• With Torere Macadamia (in Bay of Plenty) ‘’Valorisation of the New Zealand macadamia husk and delivery of its bioactive compounds via functional foods.’’ The sustainable valorisation of New Zealand macadamia husk and its efficient conversion into a functional food ingredient will substantially lower food waste (currently going into landfill) and the corresponding environmental burden. This will result in an opportunity for earning additional income and making sustainable economic growth for the New Zealand food industry and the Country in general.