New Zealand

woman reading food label

© Jacob Lund - stock.adobe.com

Charity & Campaigns

New Zealand Societies Submit Petition Calling for Clearer Labelling of Vegan Products

The Vegan Society of Aotearoa and the New Zealand Vegetarian Society have formally submitted a petition to ban the misleading labelling of vegetarian and vegan products. The societies note that there is currently no legislation in New Zealand to define what counts as vegan or vegetarian, resulting in consumer confusion. Consequently, they are calling for standardised, legally enforceable labelling requirements to support consumers in making informed purchasing decisions. The current Food Standards Code provides a foundation for foodlabelling requirements, but does not make specific provisions for vegan andvegetarian labelling. The societies argue that this is detrimental not just to vegans, but also to those with allergies to animal products such as dairy and eggs. “We want to help consumers make ethical choices simply and easily,” …

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Faye MacGregor and Chris Wilkie

(L) Faye MacGregor and Chris Wilkie - Image provided
Company News

NZ Oat Milk Brands Otis and All Good Merge to “Play Smarter and Harder” Under New Brand Good & Humble

Otis and All Good, pioneering oat milk startups from New Zealand, have merged under a new entity, Good & Humble. The merger aims to build scale, drive innovation, support New Zealand’s oat growers, and expand into global markets, especially Southeast Asia. Good & Humble will combine Otis’s innovation in on-farm provenance (verifying the traceability of the ingredients) and enzyme technology with All Good’s established leadership in export sales and distribution. Otis co-founder Chris Wilkie shared, “As one entity, our teams will benefit from shared experiences, deepened knowledge, and more diverse skills. We are playing against billion-dollar multinational brands; uniting with All Good means we can play smarter and harder. Our NPD engine will be market-leading.” Sustainability and local impact Founded in 2018, Otis was New …

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Research investigates meat reduction in New Zealand

Dr Joya Kemper. © University of Canterbury

Studies & Numbers

Research Investigates Meat Reduction in New Zealand After Country Reaches Peak Meat

Research from New Zealand’s University of Canterbury (Te Whare Wānanga o Waitaha) is investigating facilitators and barriers to meat reduction to determine what the future of food could look like in the country. It comes after previous research showed that New Zealand is one of a small number of countries worldwide to reach “peak meat”, with per capita meat consumption on the decline. The study found that while rising incomes have traditionally been associated with higher meat consumption, this relationship does not necessarily exist in higher-income countries, where many people are cutting down on meat due to environmental or health concerns. “There’s a lot of complexity within the protein transition, which is why a country’s collective vision and directive government funding are key,” said Dr. …

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Nutrition from Water

© Nutrition from Water
Algae, Microalgae & Seaweed

Nutrition from Water Develops Microalgae-Based Whey, Prepares for Market Introduction

New Zealand-based biotechnology startup Nutrition from Water (NXW), previously known as NewFish, has developed a microalgae-based whey for sports, wellness, advanced nutrition, and other categories such as baking and dairy-free confectionery. Branded as Marine Whey, the ingredient is said to offer an amino acid profile that rivals that of leading traditional animal proteins while surpassing plant-based proteins in digestibility. Described as allergen-free, vegan, and non-GMO, the protein ingredient is currently undergoing certification for self-attained GRAS. In addition, it has a neutral sensory profile, allowing for multiple applications, from nutritional foods and beverages to everyday meals and snacks, benefiting elite athletes and everyday consumers alike. The biotech plans to introduce Marine Whey to the global market within the next year, starting with the US and Japan. …

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A man holding multiple NotMilk products

© NotCo

Marketing & Media

Word-of-Mouth is Key Channel in Success of Plant-Based Milks, Finds Study

Research on US consumer preferences for plant-based milk, conducted by New Zealand’s Lincoln University, has found that plant-based milk enthusiasts actively promote these alternatives through word-of-mouth, making them valuable allies in marketing. The study — focused on US consumers, due to the country’s extensive plant-based milk market — was conducted by Dr. Meike Rombach, Dr. Lei Cong, and Associate Professor David Dean and published in Beverages, to provide a framework for marketers to promote plant-based milk more effectively. Through a survey, the researchers measured how factors such as animal welfare, environmental concerns, health consciousness, and personal dietary preferences influenced consumers’ willingness to try plant-based milk and their propensity to share their views through word-of-mouth, particularly on social media. “Willingness to try is a low-commitment response …

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© Otis
Manufacturing & Technology

Otis Announces Opening of “First of Its Kind” Oat Milk Facility in New Zealand

New Zealand brand Otis has announced the opening of a new oat milk facility described as the “first of its kind” in East Auckland. The purpose-built plant will produce Otis’ milk alternatives using premium South Island oats. It took Otis almost five years to establish the facility, which is owned by beverage co-manufacturer Free Flow Manufacturing. This culminated in an 18-month project that used New Zealand, German, and Swedish food technology to create a world-class plant. Enzyme technology developed by Angie Triantafyllou, former Oatly owner and now Chairman of the Board at Cerealiq, is used to produce the oat milk to a “gold standard”. Previously, Otis had to export New Zealand oats to Sweden for manufacturing due to a lack of suitable facilities locally. But …

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Petition calls for standardised labelling of vegan and vegetarian foods in New Zealand

Image: NZ Vegetarian Society
Charity & Campaigns

Petition Calls for Standardised Labelling of Vegan & Vegetarian Products in New Zealand

The NZ Vegetarian Society (NZVS) and the Vegan Society of Aotearoa have partnered to launch a petition advocating clear and standardised labelling for vegan and vegetarian foods in New Zealand. The organisations are calling on the government to implement legislation to prevent consumer confusion, following an increase in the use of terms such as “plant-based” or “less dairy” for products that may contain animal ingredients. They argue that ambiguous labelling impacts not just vegans and vegetarians but also allergy sufferers and people who avoid certain foods for religious reasons. The petition says that products marked “vegan” must be completely free of animal-derived ingredients, while vegetarian products should not contain meat, seafood, or other ingredients resulting from animal slaughter (such as gelatine or rennet). Additionally, if …

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daisy lab's team

© Image courtesy of Daisy Lab
Fermentation

Yeast Instead of Cows: Daisy Lab Obtains EPA Approval to Scale Whey Proteins

New Zealand’s precision fermentation biotech Daisy Lab announces that the Environmental Protection Authority (EPA) has approved the expansion of its dairy protein platform to 5,000 L. The endorsement follows the successful production of animal-identical whey proteins in 10 L fermenters announced in January. Day Lab states that this approval marks another significant milestone in scaling and commercializing its technology, enabling it to construct a pilot facility.  CSO and co-founder Dr. Nicole Freed highlights the role of the EPA in helping Daisy Lab deal with the legal aspects related to genetic technologies. She shares: “We invested significant time and resources into preparing our application, and it’s gratifying to see our efforts pay off. This is a crucial step forward for Daisy Lab and for precision fermentation technology in New …

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Jooules' team.

CFO Luke Stevenson (L), Founder David McLellan, and Research Scientist Usama Mukhtar © Jooules
Cultivated, Cell-Cultured & Biotechnology

Jooules Secures NZ$1M to Transform CO2 into Complete Protein Ingredients

Jooules, a New Zealand startup that turns greenhouse gas emissions into protein ingredients, has secured NZ$1 million in a pre-seed round led by early-stage investor Sprout Agritech LP. David McLellan, a participant in the Sprout Accelerator program, founded Jooules to transform protein production with an animal and land-free process that delivers a climate-positive ingredient.   A pioneer in New Zealand, the startup leverages cutting-edge science, gaseous fermentation, and specific microbe strains that consume CO2 and turn it into a complete protein powder.  With the new capital, the startup plans to grow its technical team and scale its platform while it develops products in collaboration with the Crown research entity SCION.  Warren Bebb, investment manager at Sprout, shares, “They’ve invented a way to address a global challenge that uses …

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Sunfed Meats Bull Free Beef Raw Prime Diced

©Sunfed
Company News

Australian Supermarkets Withdraw Plant-Based Brand Sunfed Meats From Shelves

New Zealand-headquartered plant-based meat brand Sunfed Meats is reportedly no longer available in Australia, with supermarket chains Woolworths and Coles confirming that they no longer stock the brand’s products. According to the Sydney Morning Herald, Sunfed’s valuation has been reduced to zero by its leading investor, Blackbird Ventures, though neither Sunfed nor the investment firm appears to have commented on this. The brand currently still seems to be available in New Zealand, but Australia is no longer mentioned on its website. It remains unclear why the products have been withdrawn from Australia; one commenter on Sunfed’s Facebook page said they had contacted Woolworths and were told the range had been discontinued due to lack of demand, but other commenters pointed out that the products had …

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soybean field, agricultural landscape

©[email protected]
Agriculture / Agribusiness

Report: Alternative Proteins Could Significantly Impact Farming in New Zealand

A report published as part of the Protein Futures NZ project (funded through the Our Land and Water National Science Challenge) has found that alternative proteins could have a significant impact on farming in New Zealand. The report outlines four alternative protein scenarios: Demand for alt proteins continues to increase but does not significantly affect animal protein supply chains. Growth is slow due to technical barriers. This scenario is described as unlikely due to the current level of innovation, interest, and investment in the sector. Demand for alt proteins continues and precision fermentation takes off. Consumer acceptance is driven by sustainability concerns. However, the development of cultivated products is stalled due to technical barriers. Plant-based products take off, and some of the barriers facing cultivated …

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Future Food Aotearoa at Future Food Tech

© Future Food Aotearoa
Company News

Future Food Aotearoa Spotlights New Zealand’s Plant-Based Innovations at Future Food-Tech San Francisco

Future Food Aotearoa, a founders movement working to accelerate the growth and impact of foodtech in New Zealand, was founded in 2020 by Alex Worker, the country manager for Impossible Foods Aotearoa New Zealand and co-founder of NewFish and LILO Desserts. Future Food Aotearoa is set to highlight New Zealand’s role in plant-based food innovation at the prestigious San Francisco Future Food-Tech Conference. With a focus on sustainability, quality, and cutting-edge technology, Future Food Aotearoa aims to position New Zealand as a global leader in shaping the future of food. A select delegation of startups will showcase breakthroughs in food science and technology, presenting their innovative products, including sustainable plant-based and microalgae protein alternatives and advancements in precision fermentation and cellular meat technologies. Representing the …

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© ANDFOODS
Investments & Acquisitions

New Zealand’s ANDFOODS Raises $2.7M for Legume-Based Dairy Alternatives

New Zealand startup ANDFOODS, a spinoff from Massey University and the Riddet Institute, has raised $2.7 million in seed funding for its technology to produce legume-based dairy alternatives. The startup has developed plant-based creams and milk powders, produced by using fermentation to remove flavour off-notes while retaining excellent nutritional benefits and functional properties. The creams are claimed to have “eclipsed all other plant-based creams” in testing, with an overrun (ability to take on air and maintain shape) comparable to the UHT dairy creams used by commercial kitchens and food manufacturers. The products are also allergen-free. The funding round was led by Icehouse Ventures, and the capital will be used to commercialise the dairy alternatives and accelerate R&D. ANDFOODS launched less than a year ago, but …

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New Zealand's premium infant nutrition company, Heaven, has launched what it claims is the world's first 100% oat-based toddler drink, Heaven Oat.

© Haven
Milk- and Dairy Alternatives

New Zealand’s Haven Launches “World’s First” 100% Oat-Based Toddler Drink

New Zealand’s premium infant nutrition company Haven has launched what it claims is the world’s first 100% oat-based toddler drink, Heaven Oat, for dairy-intolerant children and plant-based parenting. Haven Oat is said to provide the same levels of protein, carbohydrates, fats, vitamins, and minerals as the company’s other formulas made with A2 cow and goat milk proteins. Scientifically designed for toddlers aged 12+ months, Haven Oat includes a specific type of oat protein, dairy-free probiotics, and DHA (omega-3 fatty acids) obtained from algae to ensure the product is allergen and lactose-free.  In addition, it contains Lutein (an organic pigment) for eye health, 16 essential vitamins, and minerals, and has been formulated for “sensitive tummies.” It does not contain palm, soy, or fish oil. Made in …

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new zealand's biotech company opo bio's team in a photo shoot outdoors

© Opo Bio
Cultivated Meat

Opo Bio Introduces Porcine Cell Range Sourced From New Zealand “High-Health Status” Livestock

Opo Bio, New Zealand’s first company to develop non-GM cell lines for the cultivated meat industry, has launched Opo-Oink, a porcine cell range for cultivated pork production.  The initial selection of Opo-Oink includes primary cells from pigs, such as satellite cells, pre-adipocytes, and fibroblasts, sourced from local livestock with high-health status. “At Opo, we believe in ethical standards and traceability. That’s why all our animal donors are raised with utmost care and integrity on our partner farms throughout Aotearoa, New Zealand,” says Opo Bio. Commercially available cell lines Opo Bio was founded in July 2022 by Dr. Olivia Ogilvie (CEO), Dr. Laura Domigan (CSO), and Dr. Vaughan Feisst (CTO) to develop primary cells and cell lines, starting with bovine and porcine products. According to the …

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New Zealand's Miruku, a startup growing dairy proteins in plants, has raised $5 million (NZD 8 million) in a pre-series A round to support its B2B model.

Back: (L) Abby Thompson and Ira Bing - Front: (L) Thomas Buchanan, Amos Palfreyman, and Lachlan Nixon (Motion Capital) © Miruku
Cultivated, Cell-Cultured & Biotechnology

Miruku Secures $5M to Develop Proteins in Oilseed Crops for Dairy 2.0 Products 

Miruku, a New Zealand startup developing novel dairy proteins and fats using molecular farming and oilseed crops, has raised $5 million (NZD8 million) in a pre-series A round to support its B2B model.  Motion Capital led the round with the participation of previous seed investor Movac and new investors NZVC, Cultivate Ventures, and Icehouse Ventures. The funding brings the startup’s total investment to $7.4 million, having previously raised $2.4 million in an oversubscribed seed round. With the new capital, the company will advance its “dairy seed system” and conduct trials for its initial crop cultivation with farming partners in Australia, including the Commonwealth Scientific and Industrial Research Organization (CSIRO), an Australian government agency. More efficient than other technologies Miruku’s approach promises to offer an efficient solution to meet global …

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Lord of the Fries New Zealand

© Lord of the Fries
Fast Food

New Zealand Franchise of Vegan Fast Food Chain Lord of the Fries Goes on the Market for $1.2M

Bruce Craig, who owns the New Zealand master franchise rights for Australia-based vegan fast food chain Lord of the Fries, has put the business on the market for $1.2 million. Craig bought the rights in 2016, and has since helped the franchise grow to six stores across New Zealand — two in Auckland and one each in Wellington, Christchurch, Botany, and Hamilton. The chain was turning over $3.5 million before the pandemic, but the lockdowns and ensuing move to working from home have reduced sales. However, business is said to be improving as more workers return to the office. Lord of the Fries has 25 employees across its New Zealand stores. Craig and his wife are now looking to sell the business as they are …

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microbial whey proteins co-founders of daisy lab

Daisy Lab Co-Founders Irina Miller (left), Dr. Nikki Freed, Emily McIsaac (right)/ © Daisy Lab
Fermentation

New Zealand’s Daisy Lab Successfully Scales Animal-Identical Whey Paving the Way for a New Dairy Industry

New Zealand’s Daisy Lab, a precision fermentation biotech, announces a scaling milestone: successfully manufacturing animal-identical whey proteins in 10 L fermenters.  In addition, Daisy Lab says that it has established the complete production process to create a final product, a whey protein powder.  Established in 2021 to produce novel dairy proteins, the female-founded startup has achieved remarkable progress in slightly over a year. The team discovered three whey protein expression systems using yeast and has raised $1.5 million to scale its production.  “We’ve successfully executed the process from start to finish, resulting in powdered whey protein that has undergone rigorous external testing. This accomplishment empowers us to delve into the creation of innovative edible product prototypes,” comments Irina Miller, Daisy Lab’s co-founder and CEO. Novel dairy …

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EatKinda cauliflower ice cream

© EatKinda
Milk- and Dairy Alternatives

“World’s First” Cauliflower Ice Cream Launches at 90+ Woolworths Stores in New Zealand

EatKinda, maker of what is said to be the world’s first cauliflower ice cream, has announced its first supermarket listing at over 90 Woolworths stores across New Zealand. Woolworths is New Zealand’s second-largest supermarket group, owning the chains Countdown, SuperValu, and FreshChoice. EatKinda has launched at Countdown stores, which are currently in the process of being rebranded to Woolworths; the transition is expected to be completed early next year. EatKinda’s vegan ice cream is made from cauliflower that would otherwise be wasted because it is cosmetically imperfect — 40% of New Zealand-grown vegetables do not make it to stores for this reason. The cauliflower is combined with ingredients such as coconut oil and pea protein to make three flavours of ice cream — Strawberry Swirl, …

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Food Standards Australia New Zealand (FSANZ) has concluded that Vow's cultivated quail it is safe to eat.

© Vow
Cultivated Meat

Australia Closer to Approve Cultivated Meat: Food Standards Concludes Vow’s Cultivated Quail is Safe to Eat

Australia and New Zealand’s alt protein think tank Food Frontier announces that the cultivated meat company Vow is closer to receiving novel foods approval to produce and sell a cultivated quail product in both countries. Earlier this year, Vow became the first Australian cultivated meat company to apply for regulatory approval. And now, after months of scientific and safety assessment of the product and its manufacturing method, Food Standards Australia New Zealand (FSANZ) has concluded that Vow’s cultivated quail is safe to eat.  FSANZ is now sharing its findings as part of the public consultation process, allowing consumers to provide feedback on Vow’s cultivated quail in the next six weeks. In its call for public submissions, FSANZ proposes several labelling requirements for cell-based products to avoid consumer …

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