Three years ago during a 40 week African safari through 25 countries, Phill Dromgool found himself dehydrated from the start of a gruelling four day trek through the Sahel region just below the Sahara. The experience inspired the Kiwi to start thinking about hydration drinks, and this lead to an email to Massey University’s Institute of Food, Nutrition and Human Health, where Mr Dromgool studied food technology over 10 years before. Mr Dromgool commissioned some research, which has led to a fast growing business.
Upon his return to New Zealand in December 2010, Mr Dromgool was greeted by the first powdered prototype that the team at Massey had produced. Working together with Massey University, Phil converted this formulation into an easier to use syrup.
Mr Dromgool who was driven to complete the four year food technology degree in just three years, says he has wanted to start a business in the food industry from a young age and that without the help from Massey University; first through education, then through paid research, he would not have been able to make his dream a reality.
“As a research partner Massey’s Institute of Food, Nutrition and Human Health is ideal. It encompasses all the food technology, sport science and nutrition disciplines that I required to build the strong foundation of this business. Kiwi athletes do not need to be looking towards foreign companies and products when we have all the expertise in NZ to create world class products,” says Mr Dromgool.
“For anyone thinking about a career in the food industry, it’s definitely not an easy degree, but at the end of it, you are highly employable both in this country and abroad. The money is good, there are always more jobs than suitable applicants, and I can’t think of many disciplines that call on such a broad range of skills – my career hasn’t had many boring days.”
Professor Richard Archer, Head of the Institute of Food, Nutrition and Human Health, Massey University says, “There are few careers as secure and well paid as food technology, especially in New Zealand where the food industry is our biggest and continues to grow so rapidly. Also, for those with a Kiwi entrepreneurial spirit, you just need to look at the phenomenal success of Charlie’s and 42 Below to see that real-life successes do happen. There remain big opportunities out there for those who want to go after them.”
R-Line stands for Rehydrate, Refuel, Rebound and contains the ideal combination of electrolytes and carbohydrates to support peak performance. The locally-made product comes in six delicious flavours and colour-free alternatives for each are now available.
Officially launched in 2011 and with its headquarters in Mount Maunganui, R-Line is 100 percent New Zealand developed, produced and owned. The product is available through the online shop (www.rline.co.nz) and has distribution in sports stores, bike shops, health outlets, pharmacies, sports clubs and through personal trainers across the North Island, and now in selected outlets in the South Island.
An innovation in the electrolyte drink market, R-Line is a liquid concentrate, rather than a traditional powdered concentrate, making it easier to mix up in bulk.
“Being Kiwi-made, we can offer a wider range of products without having to import huge amounts of stock. This means our products are fresher, an important factor when using natural flavours,” Mr Dromgool says.
