The Riddet Institute has secured $1.75 million from the High-Value Nutrition National Science Challenge to continue its Science of Food programme, which includes working with Māori businesses on new food products that deliver health benefits.
Dr Alejandra Acevedo-Fani, who led the work on new product development, says researchers had to overcome significant scientific and technological challenges to deliver the identified health-promoting compounds in a suitable food.
Products already delivered which are undergoing clinical trials include low-fat yoghurts fortified with a plant bioactive, a high-fibre kūmara powder to stimulate healthy gut bacteria in weaning infants, and a plant-based nutrition bar for the management of pre-diabetes, which was co-developed with NUKU ki te PukuTM, a cluster of innovative Māori businesses.
In the second five-year phase of the challenge the Riddet Institute will focus on the development of foods with validated health benefits that industry can take to an export market.
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