Industry leaders meet over 21st century food

Sustainable practice, the reality of production and New Zealand’s international standing in key food industries were among topics discussed at a Future of Food forum at the Manawatu campus last week.

Scientists from the New Zealand Institute of Food Science and Technology and the New Zealand Institute of Primary Industries Management visited the University on Friday to discuss 21st century food at the event organised by Food Innovation New Zealand.

The meeting of industry leaders and experts provided an opportunity to share opinion and collaborate on important issues ranging from environmental sustainability, health, quality and cost, and consumer trends.
The food and beverage sector in New Zealand accounts for almost 50 per cent of land use and employs one in five people. Total export value has trebled in the past 17 years to $22.9 billion.

Institute of Food, Nutrition and Human Health head Professor Richard Archer gave the opening address and hosted the event, which also included an opportunity for participants to view the University’s micro-brewery and food pilot plant.

Among presenters were Director of Massey Agriculture Professor Jacqueline Rowarth, Food Science and Technology Professor Ray Winger, Professor of Postharvest Technology and Senior Scientist for Plant and Food Research Julian Heyes, Team Leader of the Nutrigenomics Group at AgResearch Dr Nicole Roy, Resident Fellow and Associate Investigator at the Riddet Institute Dr Mike Boland, and Chair of Human Nutrition at Massey’s Institute of Food, Nutrition and Human Health Professor Bernhard Breier.

Food Innovation New Zealand is a collaboration between the University, AgResearch, Plant & Food Research, Fonterra, the Bio Commerce Centre and the Riddet Institute (a government-funded Centre of Research Excellence hosted by Massey University), supported by the Palmerston North City and Manawatu District councils.

It aims to increase New Zealand’s capacity in agri-food innovation and enable the industry to better perform in domestic and international markets. It is expected to add billions to the national economy by transforming exports from traditional commodities to high-value premium foods.