Industrial biochemist Sue Marshall says the project brings together an international research team of scientists, including her own team from Crop & Food Research, technical experts from New Zealand industry, scientists at the University of Auckland, and scientists based at Canada’s McGill and Dalhousie Universities.

“The scientific team will be working with our partners in New Zealand’s nutraceutical, food and cosmetic ingredient industries right from the start of the programme. This will ensure that the new products meet commercial requirements and that they can be transferred directly into factory production,” says Dr Marshall.

The project has attracted $6.3 million in research investment from the Foundation for Research, Science and Technology. It builds on previous research programmes funded through FRST, Seafood Innovations Ltd and commercial projects.

Some examples of marine-derived molecules that are currently used in commercial nutraceutical and cosmetic products include: cosmetic collagens with moisturising and anti-ageing properties; omega-3 concentrates; and glycosaminoglycans for cosmetics and anti-arthritic applications. The team will be at the cutting edge of scientific investigation into new products that deliver even greater functionality and efficacy than those already on the market, as well as the new processing technologies needed to make them. The focus will be on using enzymes rather than chemical processes as these natural catalysts are more specific, less polluting and more energy efficient.

“This programme offers the opportunity for NZ to assume technical and product leadership in the areas of functional marine molecules and it will also satisfy a pressing need for NZ’s existing marine extracts companies to become more internationally cost-competitive.”

Dr Marshall says there is a growing consumer demand for health products, often referred to as nutraceuticals, which are derived from natural ingredients including seafood species. Current market research projects growth of 7-9% per year in Australia and NZ for functional food and nutraceutical products, especially those targeting specific conditions such as heart disease, diabetes, eye health and arthritis.

Dr Marshall says the ultimate challenge of the programme is to use a scientific understanding of marine molecules to be able to modify them in new ways, yet at the same time delivering practical and economical processes that can be integrated into real factories. “We are in a unique position to make this happen, as we have brought together world-class scientists, experienced process development people and the industry in one team. Add to this the superb analytical equipment and process development pilot-plant equipment at Crop & Food Research, and you have an unbeatable combination.”

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