Keeping the natural goodness when scaling-up

Keeping the natural goodness when scaling-up production

Natural skin and health-care company The Herb Farm is now meeting client demands in New Zealand and considering export markets, following a successful scaling-up of its production line. 

The Herb Farm's managing director Sarah Kirkland says retaining the natural qualities of herbs in the products was a primary concern when they decided to increase their manufacturing capacity.  "Crop & Food Research tested our products to ensure that they did not lose their natural goodness and they advised us and gave us the opportunity to trial equipment before we decided to purchase," she says. "It has meant we can be confident that the much-loved natural qualities of our products are retained in our new production line."

Instrumental in the decision by The Herb Farm to scale-up was access to government-funding through the Technology for Business Growth programme, which matched the company's contribution to the research dollar for dollar.  The project team was led by Crop & Food Research development technologist Claire Redman who says that several scientists, including biochemists, a chemical engineer and a food development technologist, worked closely with The Herb Farm's research and development director, Lynn Kirkland. 

"The cosmeceutical industry is a relatively new research area for us, but by bringing together our diverse expertise coupled with a close working relationship with the client, we found the innovative solutions needed," Mrs Redman says.

Cosmeceuticals is just one product sector in which Crop & Food Research is bringing together the knowledge and skills to enable industry growth.  We are also working on projects in healthy and natural foods and in functional foods.

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