NZ research institute provides breakthrough science for Manawatu food company

By Peter Kerr

Feb. 9 (BusinessWire) – The commercialisation of an encapsulated Omega-3 fish oil that is odourless and tasteless is a coup for Massey University’s Riddet Institute, according to its co-director.

“It is completely original science, and we’ve obtained worldwide patents that no one has contested,” said Professor Paul Moughan from New Zealand’s only centre of research excellence specialising in food and human nutrition. “Around the world we are known for carrying out highly regarded science, and it also shows that we’re doing real things for the economy.”

The Riddet Institute has assisted Speirs Nutritionals Partnership LP in scaling up a laboratory proof-of-concept into a factory-capable level of production, for which British natural-based specialty chemicals company Croda will have global distribution rights.

Moughan said the encapsulation technique uses natural milk proteins that are processed alongside the fish-oil, to trap a small particle of Omega-3.

“A complex web of natural proteins forms a continuous barrier, which also has enhanced anti-oxidant properties,” he said. “The proteins are protective and stops oxygen getting to the Omega-3 particle.”

Speirs will make the Omega-3 emulsion in its Marton factory, and Croda will package and on-sell it to its customers.

Moughan said that milk proteins seem to be the best at preventing oxidisation of the Omega-3 oil; a natural development of the Institute’s strong understanding of the science of milk.

The new product is also an endorsement of the Institute’s tight link with many New Zealand food companies. The Riddet Institute has regular seminars with food companies, pointing out some intellectual property opportunities that exist. At the same time, food companies provide valuable feedback on the science being carried out he said.

(BusinessWire)