The Riddet Institute has a pivotal role in bringing scientific excellence to the New Zealand food industry. Food is central to New Zealand’s economy and more than half of New Zealand’s export income derives from food products. More than ever before our food industry relies on science and technology to ensure premium products, efficient processes and, increasingly, the development of high value IP-embedded specialty food ingredients. We form strategic partnerships with key major NZ food companies and transfer knowledge and IP through our partners and networks.

During our research programmes, we develop intellectual property that can be applied to novel technologies and new products. One example of this is Ferri Pro™.
Global food company Nestlé acquired a novel technology developed by Riddet Institute scientists that will enable it to address iron deficiency.
The unique technology, FERRI PRO ™ was developed to address iron deficiency, without adversely affecting the taste of food and beverages. It was developed by Massey University researchers at the Riddet Institute Centre of Research Excellence (CoRE) hosted by Massey University in the Manawatu.

More on the commercialisation of FERRI PRO

The Riddet Institute’s research has led to several other important advancements, too. These are findings that can be applied in novel foods or food ingredients. These patented discoveries are often commercialised through local or international food companies.

• The Riddet Institute’s expertise in encapsulation and emulsions was integral to the new cosmetic skin product, Kiwiso CoQ10 Ultra Radiance, launched by the Alpha Group in 2022.
• Research in cell-based production of animal meat led to a new tech start-up called OpoBio Aotearoa in 2023. OpoBio specialises in the cultivation of cell lines from disease-free non-GM New Zealand livestock to supply for lab production of meat around the world.
• In 2023, AndFoods was launched using a pioneering breakthrough technology to make non-dairy alternative plant-based dairy products, such as whipping cream made from the power of pulses.
• A new mozzarella cheese-making technique shaved the normal three-month fermentation process to an astonishing six hours. The technology, developed for dairy giant Fonterra and with economic support from a government Primary Growth Partnership, became a commercial reality as a Fonterra extra stretch Individual Quick Frozen (IQF) mozzarella in 2018.
• Probiotics research culminated in new probiotic technology in 2018, called ProbioLife, encapsulating probiotic bacteria to make it shelf-stable.