Innovation

New Zealand produces enough food for 50 million people. Pretty impressive for a country of 4.7 million. But with 9 billion mouths to feed by 2050, the world needs to produce more nutrition – 30% more. 

Enhancing the production and productivity of New Zealand’s primary sector, while maintaining and improving the quality of the country’s land and water for future generations. That’s the mission of the ‘Our Land and Water’ National Science Challenge.

It’s been a year since Anchor™ Light Proof™ bottles began turning up in SKYCITY hotel rooms, disguised as shampoo, conditioner and body lotion bottles. Fonterra’s partnership with SKYCITY shows what’s possible when businesses work together.

These days probiotics have become somewhat of a buzz word. From boosting immunity to improving digestion, probiotics have been touted as the “superhero” of the gut bacteria underworld. And yet, there’s a lot we still don’t know about probiotics because the research is just heating up.

Dr Brendon Gill is a Senior Research Scientist in the Nutrition Lab at our Waitoa site and recently received the Emerging Scientist Award at Waikato’s Kudos Science Awards.

Twenty-one farms left reeling after the 2016 Kaikōura earthquake have recently been kitted out with some new technology - part of a programme designed to get their farms back to the same, if not better, state than they were before the big shake.

We welcome the Riddet Institute’s prestigious appointment of Jeremy Hill as an Adjunct Professor at Massey University in recognition of his professional achievements in dairy science and technology and his leadership qualities.

These are the most important tech trends shaping agriculture, both today and into the future. 

Thanks to technology and a team effort a Kiwi dairy pioneer has been granted his one wish for his twilight years — the chance to see what his life's work has led to in a modern processing plant.