New Zealand Food Innovation Network is a national network of facilities and in-depth knoweldge around supporting the Food and Beverage Industry of New Zealand.
From left to right: John Morgan, Jan Hales, Angus Brown, Professor Richard Archer, Shane Kells, Sally Gallagher, Sarita Males, Allan McBride, Stuart Gordon.
Each of the four regional food product development centres has a different focus depending on the needs, maturity, strengths and capabilities of local businesses. Between them, they offer a complementary suite of services:
A semi-commercial, multipurpose production facility that’s export ready and flexible to work with you over a multitude of food, beverage and nutraceutical type products. With the ability to retain all IP you can learn the intricate know-how of producing new products and validating them in the market with very low risk.
A knowledge rich spray drying facility located at the Waikato Innovation Park. The ability to process 500kg/hr of not just cow’s milk but other breeds of animal and plant based materials.
NZFIN - HAWKES BAY
NZFIN has regional business capability through a highly experienced food technologist with detailed knowledge of East Coast, North Island contract manufacturing, capability/support providing and new product development.
A research and development complex stationed in the heart of Massey University & Food HQ. Capability to test processing and conceptualisation of new products before being scaled up to the other larger processing plants within the NZFIN or elsewhere.
South Island pilot plant with food safe compliance for local and export markets. Wide range of processing capability and equipment at (typically) 20kg to 200kg batch size, ideal for product development, process improvement, and commercial sample production. Experienced in product development, market analysis and path to export, helping you to grow your business and make connections to all relevant support through NZFIN.