Can unwanted fruit and byproducts from juice and wine be transformed into new sustainable foods?
That’s the question being investigated by a team led by University of Auckland Professor of Food Science Siew-Young Quek.
Follow the link for more details
Tag: MBIE
Research collaborations awarded more than $7m from Catalyst programme
Congratulation to team members Siew-Young, Billy, Shan and Paul for securing new funding for a 2025 Catalyst: Strategic New Zealand–Singapore Research Programme, tackling challenges in sustainable food innovation.
This innovative project will transform fruit and agricultural residues into high-value, health-promoting food products using bacterial cellulose (BC) and mushroom-derived mycelium biomass (MB). The bio-fermented materials will be formulated into snack bars, beverages, and vegan meat alternatives.
The New Zealand lead is Professor Siew-Young Quek, Science, with co-PIs Professor Paul Kilmartin, Dr Shan Yi, Dr Rebecca Deed, and Dr Billy Yi Yang, and collaborators from Massey University and the Malaghan Institute.