The KiwiNet Research Commercialisation Awards have once again highlighted innovations emerging from New Zealand, with F&B taking home top honours in the alternative dairy category.
The 2024 KiwiNet awards saw Emma Arvidson from the University of Canterbury receive the Momentum Student Entrepreneur Award for her high-protein oat milk powder, and Emily McIsaac from Daisy Lab awarded the Sprout Agritech Breakthrough Innovator Award for her work in developing alternative dairy proteins without the use of cows.
These awards to adventurous young Kiwis show a commitment to transforming a category of scientific research into commercial successes not only promising significant economic benefits but also paving the way for sustainable food solutions.
The high-protein oat milk developed by Emma Arvidson (shown left) is expected to offer a nutritional and eco-friendly alternative to traditional dairy, tapping into the growing global demand for plant-based products.
Emily McIsaac’s (shown left) innovation in animal-free dairy proteins is equally significant, reflecting a shift towards ethical and sustainable food production practices. These developments come at a crucial time when the dairy industry worldwide is seeking to reduce its environmental footprint and meet the dietary needs of a diverse global population.
The KiwiNet Awards, by bringing such innovations to the forefront, not only celebrate the achievements of New Zealand's brightest minds but also set the stage for the next steps in commercialisation. The successful translation of these research projects into market-ready products could bolster New Zealand’s position as a leader in the global food technology sector, promising exciting opportunities for growth and international collaboration.
Source: Daisy Lab - Team pic Emily McIsaac shown right.
The continued success of these innovators, especially in high-demand sectors like alternative dairy, is not just good news for the researchers and their teams but also for consumers looking for more sustainable dietary options. As these projects move towards commercialization, they could significantly impact New Zealand's economy and lead to healthier, more sustainable food choices worldwide.
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