NZ-Japan research to unlock health benefits in food

NZ-Japan research to unlock health benefits in food

The Ministry of Business, Innovation and Employment (MBIE) has announced three collaborative research projects with Japan, which will focus on functional foods. Functional foods are innovative food products or ingredients that provide added benefits to human health and wellbeing beyond basic nutrition.

“MBIE will invest $400,000 in each project over two financial years through the bilateral Strategic International Collaborative Research Programme,” says MBIE’s Science Investments General Manager, Dr Prue Williams.

“The Programme is jointly run by MBIE and the Japan Science and Technology Agency enabling research partnerships between the two countries that build on complementary capabilities and expertise.”

Plant & Food Research is joining forces with Japan’s Aichi Gakuin University to unlock the health properties of blackcurrant. The project will focus on blackcurrant based foods as means to improve metabolism, regulate blood sugar levels, improve physical fitness and combat the onset of diabetes, obesity and cognitive decline associated with ageing.

Cawthron Institute and Hokkaido University of Japan are investigating the health benefits of various marine organisms. This includes extracts from molluscs, like the iconic New Zealand Greenshell™ mussel, and several species of seaweed and algae. Natural extracts can be used for antioxidant, anti-inflammatory, antiviral and anticancer qualities, and to prevent obesity and diabetes.

Malaghan Institute of Medical Research together with Japan’s National Institute of Advanced Industrial Science and Technology will examine the impacts of particular ingredients on gut bacteria in children. This could lead to new foods with the capacity to boost the immune system, prevent allergies and support health into adulthood and beyond.

“New Zealand and Japan will benefit significantly from close collaboration on these projects. As well as unlocking health benefits, this research has the potential to create new market opportunities for New Zealand’s food industry,” says Dr Williams.

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