View Post

Wild Type Makes the Case for Cell-Based Meat in Economic Terms Alone

The team at cell-based meat company Wild Type just made an extremely compelling business case for cell-based meat that has nothing to do with the environmental, societal, animal welfare, or public health benefits.Just as it’s crucial to lead with flavor when bringing better food choices to consumers, it’s important to be able to lead with profit with investors and food …

View Post

Let’s save the planet

We can. We just need to fully legalise hemp. Here’s the thing, hemp is a sustainable green gold that can feed us, clothe us, shelter us, heal us and more. Wild caught salmon is not as good, in fact… Hemp massively outperforms wild salmon as a food for health. It’s richer in essential fatty acids, aminos, minerals, protein and more. …

View Post

Speaker Profile: Lee-Ann Marsh

Win-win outcomes for people + planet: How the red meat sector is transforming to meet market needs. Transparency, safety, high quality nutrition, sustainable farming systems and ethical supply chains. The global market is shifting and premium consumers are increasingly demanding more from the companies they buy from. At the same time, New Zealanders’ expectations are not so different and there …

View Post

Regenerative Agriculture is Having a Moment and 70 Investments Worth $47.5bn are in it

Regenerative agriculture is having a moment. For long-time regen ag practitioners and proponents, this is probably jarring. But having written about regenerative agriculture for five years now, I’ve never seen such engagement or our stories about this ultra-sustainable method of farming perform so well. Readers aren’t only engaging with the subject matter — the comments boards on these two stories …

View Post

Health professionals welcome ‘Great Food Transformation’

New Zealand health professionals are applauding a landmark report that outlines how to achieve healthy and sustainable eating patterns for a future global population of 10 billion people. The report was produced by the EAT-Lancet Commission on Food, Planet, Health – a partnership between a global non-profit group and one of the world’s leading medical journals. It is the product …

View Post

Fonterra is investing in artificial meat, but would you eat it?

Are cows evil? You could be forgiven for thinking so. If the alternative protein companies are right, it’s much better to eat reconfigured soy-protein with genetically modified heme, or even meat grown in a lab, than eat an actual cow. The question is timely because in a surprise move Fonterra announced last month it was  investing in Motif Ingredients, a Boston biotech startup …

View Post

Sir Peter Jackson and James Cameron team up to promote meatless future

The bromance between two Hollywood heavyweights has led to a project that could change the future of Kiwi farming. Avatar director James Cameron and Hobbit director Sir Peter Jackson have joined forces to create a “plant-based” food business. Rumours about the secret venture have swirled for two years, but the pair has remained tight-lipped until now. Speaking exclusively to TVNZ’s …

View Post

Plant-Based Meat Is About to Get Cheaper Than Animal Flesh, Report Says

Vegan meat may soon become cheaper than its animal-based counterparts, according to a new report compiled by Liz Specht, PhD, senior scientist at food nonprofit Good Food Institute. In the report, Specht outlines the obstacles that plant-based food producers face when aiming to compete with meat companies. When it comes to profit margins, companies such as Beyond Meat and Impossible …

View Post

Superfood company ‘Kaitahi’ top Whanganui Māori business

Māori superfood company Kaitahi has taken the top honour at the biannual Te Mānu Te Atatū Whanganui Māori Business Awards. The business manager, Leonie Matoe believes that economic development is integral for Māori to thrive. It’s Māori business with an edge. Kaitahi is nourishing the masses while feeding into the dreams of South Taranaki iwi, Ngā Rauru Ki Tahi. Business manager, Leonie Matoe …

View Post

Is Red Seaweed the Next Big Thing in Plant-Based Protein?

Earlier this year, GFI announced the winners of our inaugural Competitive Research Grant Program. Thanks to the generosity of two visionary donors, we were able to allocate three million dollars in research funding to fourteen scientists from all corners of the globe—from Estonia to China to Israel—for critical, open-access research in plant-based and cell-based protein. Over the next few months, …

View Post

Speaker Profile: Aimee Charteris

Smart Natural Food Systems – It can be done! Significant opportunities exist for food producers to develop smart natural food systems that produce the most delicious and nutritious natural produce that focus on the well-being of “all” in the supply chain.  As food producers it is our responsibility to turn the focus to building outstanding natural produce from the ground …

View Post

Grass-fed message won’t sell NZ products but health benefits could

New Zealand’s “clean, green, grass-fed” message isn’t unique and exporters should instead focus on the nutritional benefits of their food products, Andy Elliot says. Elliot spent much of last year studying the business models of New Zealand producers and exporters as part of the Nuffield agricultural scholarship programme. He says that in order to get more value from existing production, the country needs to find a way …

View Post

Could Omega Lamb revive NZ’s sheep-meat industry?

Genetics and chicory are giving rise to a high-country sheep so tasty that the meat industry sees it as a potential saviour.  Languishing lamb sales could be in for a boost from a project that aims to produce sheep meat to rival wagyu beef. Sheep, which number about 27 million in this country, are the fourth-most-eaten livestock in the world. …

View Post

Omega lambs and fitbit cows: New Zealand responds to alternative protein threat

At Dave Harper’s family farm in New Zealand’s scenic Canterbury region, a painstakingly bred flock of lambs is grazing, not on grass, but on a field of herbs selected to unlock healthy omega-3 fatty acids in the animals’ meat. Known as ‘Te Mana lambs’, they are part of an effort by the island nation to future-proof its agricultural sector from …

View Post

Speaker Profile: Alison Dewes

Alison is a fifth generation farmer, veterinarian and ecologist. Her experience spans Dairying in NZ and Australia, production animal medicine, business development. She previously worked for Nestle Australia in Business Development & Quality Assurance, Commonwealth Bank in lending, and managed Intelact Australia. She has skills in animal health and nutrition, agricultural business performance, adult education, policy and ecosystem health. She …

View Post

Rural sector motivated to work towards low-carbon future

Consultation on the Government’s Zero Carbon Bill, which sets up a new legal and institutional framework for climate policy, has just ended. Every sector in New Zealand will be affected by this proposed legislation – sheep and beef farmers are no exception. And there is no doubt the proposals have sparked robust debate and discussion among many farmers during the …

View Post

Project highlights nutrient loss challenges for farmers

Work by farmers on a Hawke’s Bay project aiming to cut their nitrogen losses has provided valuable lessons and highlighted the challenges ahead. The “Greening Tukituki” project that included two dairy farmers and two drystock farmers from the Tukituki catchment aimed to help them meet their nutrient loss obligations under the Hawkes Bay Regional Council (HBRC) plan change 6. The …

View Post

Rod Oram: Ireland goes where NZ fears to tread

For decades, Irish farmers, scientists and politicians have flocked to New Zealand to learn how we farm so well. They saw us as global leaders. No longer. On Monday Irish farmers featured prominently in their country’s launch of its response to the global climate crisis. They will significantly reduce their emissions to help Ireland meet its national goals and its …

View Post

You Call That Meat? Not So Fast, Cattle Ranchers Say

The cattle ranchers and farm bureaus of America are not going to give up their hold on the word meat without a fight. In recent weeks, beef and farming industry groups have persuaded legislators in more than a dozen states to introduce laws that would make it illegal to use the word meat to describe burgers and sausages that are …

View Post

Speaker Profile: Thomas Sowersby & Gert Jan-Moggre

The protein shift has landed in New Zealand – what was merely a promise from offshore is now here. Our protein industry is evolving and our industry is no longer talking about what might be, could be or should be possible, but is taking steps to ensure its position in a consumer-driven world. Proteins can be derived from a wide …