We offer in-house expertise in developing new food products, creating plant-based alternatives and converting food industry by-products into valuable products.
Our expertise
I am the Team Leader and Chief Engineer in the Food Processing and Biotechnologies research group. Here my chemical engineering background gets applied to the development of extraction, separation and fractionation processes for the production of nutraceuticals, functional foods, dietary supplements and cosmeceuticals.
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My food technology career has taken me from supermarket product development for chicken sauces, pies and pastries through to commercialising innovations in reducing food waste. At Callaghan Innovation I worked on byproduct utilisation and plant-based beverage development for a startup who creates bread from beer by-products.
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I am a research scientist working in the Food Technology group where we develop processes for innovative companies. My specialism is in high value processes such as Supercritical CO2 extraction. Before joining Callaghan Innovation my doctorate was in the freezing process for ovine milk.
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From bread to beer and back again. Citizen, with the help of Callaghan Innovation, is using food waste and upcycling it into new food and drink products.
It’s a win-win solution, with egg producer Frenz developing a way to create dry feed for its hens from mussel byproduct. It adds essential nutrients to their diet, and eliminates waste products too.
A Kiwi natural health company that helped pinpoint the active compound in Mānuka honey has also, alongside Callaghan Innovation, spent the last decade investigating the protective properties of propolis - and the results are compelling.
With huge growth potential, Manuka Bioscience - alongside Callaghan Innovation - is developing and testing using mānuka oil to more effectively treat skin infections.
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