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High value marine products We undertake a range of collaborative research programmes in this area. Some examples are highlighted below.
Creating novel marine ingredients
This programme is generating the essential new knowledge required to identify high-value marine ingredients that exist within New Zealand's fishing by-catch and seafood processing waste. New processes are being developed for extracting and purifying compounds for use as new ingredients in novel food and industrial applications.
Crop & Food Research are working together with seafood
industry partners and selected ingredient manufacturers to commercialise
the innovations that arise from this programme. Successful implementation
of the programme results will help create both significant wealth
from a new marine ingredients sector and a more sustainable future
for New Zealand's fishery resources.
Creating higher-value seafoods
This programme will help the seafood industry capture and maximise the natural value of New Zealand seafood. We are conducting research to increase our understanding of postharvest physiology and biochemistry of key commercial seafood species, such as hoki and GreenshellΓäó mussels.
In doing so, we are creating new knowledge about the fundamental physiological attributes of seafood raw materials and their food-product potential. Substantial increases in the value of seafood operations will lead to higher quality products and greater returns.
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Working
with us
Food scientist Carlene McLean is working on oxidation of fish oils. 
