“We are seeing the intensification of climate impacts. We need real, practical solutions for emissions reductions right now. Continue →

Christchurch-founded company, Eagle Protect, is challenging the disposable glove industry by bringing transparency to its supply chains through the launch of “Delta Zero”, the multi-layered proprietary glove quality testing programme. Continue →

With a firm focus on sustainable development goals, SMC Corporation Australia New Zealand works with customers who sets bold energy efficiency targets and achieving these is paramount. Continue →

By Tony Hunter, food futurist   As leaders, one of the key responsibilities of Directors and Senior Executives is to practise foresight to anticipate potential technological and other challenges and opportunities for the organisation. Continue →

Consumers will benefit from new research at the Riddet Institute in Palmerston North that hopes to improve the digestion properties of milk-based products. Continue →

Kerry, a leader in taste and nutrition, has launched a new tool that will support manufacturers to optimise the nutritional profile of products while being aware of the various front of pack regulations. Continue →

By Dr Jocelyn Eason, general manager of Food Innovation for Plant and Food Research With the rise in popularity of novel plant-based foods, there is some concern over the antinutrients they may contain, including lectins, oxalates, glycoalkaloids, protease inhibitors, goitrogens, phytoestrogens, and tannins. Continue →

By Fiona Acheson, head of food, beverage, and consumer goods at NZTE   As we head into the festive season, it’s great to know that one of summer’s pleasures is the opportunity to try out new eateries and food experiences.  Continue →

  By Natalie Martin, 3R Group Materials Innovation Manager   When it comes to sustainability in the food and grocery sector emphasis is often put on packaging, but there is another, even more impactful area – synthetic refrigerant gases. Continue →

For over 150 years, New Zealanders have been enjoying Griffin’s ‘bikkies’. Continue →

By Dr Jocelyn Eason, general manager of Food Innovation for Plant and Food Research Animal protein products grown in the lab and designed for human consumption go under a variety of names, including cellular agriculture, clean meat and lab-grown meat. Continue →

  By Natalie Martin, 3R Group Materials Innovation Manager If you make or sell beverages, you are probably aware of the Government’s proposed container return scheme (CRS), which would put a redeemable 20c deposit on just about all beverage containers. Continue →

Simple, uncomplicated pieces of technology, connected together via the internet is creating a vast Internet of Things across New Zealand that will help Kiwis respond better to climate challenges and improve business productivity. Continue →

Plant-based beverages are expensive and provide only a small fraction of the nutritional goodness of cow’s milk, according to a study. Continue →

One of the largest sources of food waste in New Zealand is being given a second life thanks to Kiwi start-up, Rescued, and its new range of upcycled products now available at selected Countdown stores. Continue →

A group of 26 secondary school students from eight colleges across the Wellington region recently joined a day of cookery and barista classes at the Whitireia and WelTec School of Hospitality on Cuba Street in central Wellington. Continue →

    By Tony Hunter, food futurist Global protein demand will rise by 50 -70% from 2020 to 2050. Continue →

By Dr Jocelyn Eason, general manager of Food Innovation for Plant and Food Research Flavour in food receives a great deal of attention. Continue →

By Natalie Martin, 3R Group Materials Innovation Manager Saturday, October 1 may have come and gone as a mostly unremarkable day for most of Aotearoa New Zealand, but it saw a major ban on plastics come into effect. Continue →

New Zealanders are invited to own a piece of Peoples Coffee as the company launches its PledgeMe Campaign, looking to raise $1.5 million to supercharge its production capacity and expand its organic Fair Trade footprint across the country – and you can be a part of it for as little as $250. Continue →