The significant increase in funding to Crop & Food Research from the Foundation for Research Science & Technology endorses our strategy which aims to provide research so New Zealand industry can achieve a step change in food innovation for export markets.

These government-funded, mid-term and long-term science programmes provide the new knowledge that is needed to underpin future growth in a range of food-producing sectors.

In this research we work with companies, as well as industry groups, that are engaged in producing and transforming high quality raw materials (particularly from vegetables, grains and seafood) into high value foods, ingredients and other products.

Our scientists have productive links with national and international colleagues which enable them to develop programmes that are of high quality and in line with industry needs for sustainable production systems, access to elite genetics, and food products that are healthy, convenient and of premium value.

The new research programmes, which get underway in October, provide essential science for industry along the food value chain. Some highlights include:

• ‘Roots for Sustainability’ – develops pastoral plants (ryegrass and white clover) and arable crops (wheat, barley, oats, peas) with much-improved root systems that require less water. This will help New Zealand compete strongly in overseas markets where consumers are increasingly demanding ‘green’ food products, requiring less water, pesticides and fertiliser.
• ‘From Tools to Traits’ – uses molecular and traditional plant science and breeding techniques to develop new vegetable and arable cultivars with characteristics to help meet consumer demand for healthy products, with natural ingredients.
• ‘Higher Value Seafoods’ – increases the value of each fish, squid and lobster harvested by improving their handling, transportation and packaging.
• ‘Food Structures’ – links sensory properties with engineering concepts to better understand how micro-structures influence food texture. It should make developing great tasting food products easier and quicker.
• ‘Future Food Decisions’ – explores the social concerns and beliefs around new sciences so that future research funding can be appropriately targeted.
  

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