What’s in a Name? Out with ‘Vegan’ & ‘Plant-Based,’ In with ‘Climate Friendly’ & ‘Carbon Neutral

In food marketing, the terminology used on labels can significantly influence consumer choices. A recent study, from the Journal of Environmental Psychology confirms this and has brought to light intriguing insights with far-reaching implications for products labeled as ‘plant-based’ and ‘vegan.’ This research indicates a marked consumer preference for items labeled as “climate friendly” and “carbon neutral,” with these terms proving more enticing than the traditional “vegan” or “plant-based” labels.

Source: PFN Ai & Graphics – What’s in and whats out?

The study’s findings suggest potential consumer confusion when it comes to understanding what exactly ‘vegan’ and ‘plant-based’ mean. While ‘vegan’ is generally understood to mean devoid of all animal products, ‘plant-based’ can often include diets that primarily focus on plants but may also incorporate limited amounts of animal products. This ambiguity might explain why fewer participants chose items labeled ‘vegan’ (20%) or ‘plant-based’ (27%) compared to those labeled as ‘healthy’ (42%) or ‘sustainable’ (43%).

These insights are pivotal for food marketers who aim to reach the broadest audience. For meat-eaters, the study suggests that vegan-related terms might even be a turn-off, as this group is generally more motivated by health or environmental benefits rather than ethical concerns. Conversely, for committed vegans, the precision of labeling is critical to ensure products they choose align with their dietary ethics.

As the study suggests, the success of a product may hinge not just on its quality or price, but increasingly on how well its labeling resonates with the values and priorities of different consumer groups.

Source: PFN Ai – Customers making healthy product selections

For instance, a health-conscious consumer might be swayed more by a product labeled as “low in cholesterol” rather than “vegan,” highlighting the need for marketers to tailor their messages. Similarly, environmentally aware shoppers might prefer products branded as “carbon-neutral” over simply “plant-based.” This dynamic suggests a deep dive into the demographic and psychographic profiles of a target market could yield significant dividends in crafting labels that not only inform but also engage and persuade.

This research throws light on the importance of understanding who the target consumer is, delving into their beliefs, traditions, and motivations. The choice of labeling can either connect with or alienate potential customers. As ‘new food’ companies continue to adapt and evolve, refining how they label their products could be key to tapping into different segments of the market effectively, thereby enhancing consumer trust and broadening appeal.

For more information on the study CLICK HERE

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Pork In Beans? USDA Approves Moolec’s Protein-Packed Soybeans

With South American origins, Luxembourg-based Moolec Science has achieved a molecular milestone with the U.S. Department of Agriculture’s (USDA) Animal and Plant Health Inspection Service (APHIS) giving the green light to their genetically engineered soybeans containing pork cells and dubbed Piggy Sooy.

Source: PFN Ai cartoon depiction of pork in a bean

This novel soybean variety is designed to produce animal meat proteins, specifically porcine (pig) myoglobin, a major breakthrough in the integration of animal and plant biology.

  • Source: Moolec Science slider -Normal soya beans left & porcine cell beans right
  • Source: Moolec Science slider -Normal soya beans left & porcine cell beans right
  • Source: Moolec Science slider -Normal soya beans left & porcine cell beans right

The USDA-APHIS has concluded Piggy Sooy poses no greater plant pest risk than traditional non-engineered soybeans. Consequently, it falls outside the stringent regulations typically governing genetically modified organisms. This approval not only confirms the safety and viability of Moolec’s approach but also sets a significant precedent for the future of food technology.

The implications for consumers and the food industry at large could be vast. Gastón Paladini, CEO and co-founder of Moolec Science, says this cellular innovation is aimed at tackling global challenges of climate change and food security, while simultaneously offering substantial benefits to the planet.

However, consumer response remains a pivotal factor. The integration of animal proteins into plant-based sources could prompt a range of reactions, from curiosity and acceptance among environmentally conscious consumers to skepticism or ethical concerns from others. The success of Piggy Sooy will heavily depend on public education and transparency regarding the benefits and safety of such products.

As Moolec moves forward, they continue to engage with the US Food and Drug Administration (FDA) to ensure that Piggy Sooy meets all necessary health and safety standards before hitting the market. With a robust patent in place and high levels of protein expression achieved in their soybean seeds, Moolec is not just paving the way for a new product but potentially transforming the food industry at large.

For more information CLICK HERE

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Kiwi Students ‘Nailed It’ with New Plant-Based Protein Powder

Three New Zealand university students have launched a plant-based protein powder promising to revolutionise the market with its superior taste and texture. The brand called ‘Nailed It Nutrition’, uses fava or broad beans, a smooth and creamy alternative to the typically chalky plant proteins powders.

The journey began in the gym, where students Tom McGuinness, Jack Carrick, and Tom Ogg, discussed their frustrations with existing protein powders. Their struggles with dairy based whey protein including acne, stomach issues, and an unpleasant texture, led them to seek a plant-based solution not sacrificing on flavour or functionality.

Source: Nailed It Nutrition – Entrepreneurs Jack Carrick, Tom Ogg and Tom McGuinness

Inspired by the gap in the market, the trio embarked on an extensive research and development phase during their Uni study. They collaborated with food technologists to perfect a formula combining nutritional benefits of fava beans with the popular flavours of vanilla and cinnamon and chocolate.

The result is a protein powder not only easy on the stomach but also packing a punch in terms of taste. “We wanted to create a product you look forward to consuming, not something you have to endure,” says Tom McGuinness from the trio’s website. This commitment to quality has resonated with customers, leading to a sell-out of their first production run.

Source: Nailed It Nutrition

Their efforts were supported by the University of Canterbury’s Summer Startup Programme, which provided them with resources and mentorship needed to turn their idea into a viable business. “The programme was a game-changer for us,” says Tom Ogg in a Press interview. “It allowed us to focus intensively on our product and business model.”

Today, Nailed It Nutrition is looking to expand its reach, with plans to introduce more health and wellbeing products. Their success is a testament to the power of creative thought when faced with a problem needing a solution as well as determination in the face of established brands. With their unique approach and commitment to quality, the future looks promising for the entrepreneurial ‘three nutritional amigos’. Good luck guys !!!

For more information CLICK HERE

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GoodBugs Expands Its Range, Highlighting Health in Every Mouthful

In the picturesque setting of Hamilton, New Zealand, the humble GoodBugs is capturing the essence of health-conscious eating in every jar of its fermented products. With a mission driven by consumer health and flavour enjoyment, GoodBugs is establishing itself as a leader in the Kiwi fermented food market. Its now catering to a growing demand across New Zealand through its online store, markets in key regions like Auckland, Waikato, and Bay of Plenty, and various specialty stores and cafes.

“Our focus is on the health benefits of the GoodBugs range. While our Zuurkool has always been popular, our new Chunky Kimchi is really taking off,” says Marea Verry, co-founder of GoodBugs with husband Daniel.

Source: Good Bugs Co-Founder Marea Verry with the purple and white Zuurkool

This enthusiasm reflects a larger trend where health awareness is increasingly prioritised in every mouthful of food. According to Marea Verry, about half of their customers purchase products primarily for their health benefits, while the other half are drawn by the flavours, and “unwittingly deriving really great health benefits.”

GoodBugs’ offerings like the traditional Zuurkool, made from white cabbage and salt, and the innovative Purple Zuurkool, a red cabbage sauerkraut noted for its antioxidants and anti-inflammatory properties, have a great following. The newest addition, Chunky Kimchi, with its robust flavour and healthful properties, is quickly becoming a customer favourite as well”, says Marea Verry.

The rise in popularity of fermented vegetable products across the Asia Pacific region is indicative of a broader global shift towards foods that actually contribute to a healthy life. “Artisanal fermented foods are teeming with good live bacteria and yeasts that are helpful to the digestive system. They not only enhance the gut microbiome but also boost the immune system’s capacity to fight disease-causing bacteria…people are waking up to this”, says Marea Verry.

Source: Good Bugs

From its inception at the Hamilton Farmers Market in 2017, GoodBugs now boasts more than 20 different options, including six award-winning creations.

The company remains committed to fostering a new food culture in New Zealand, one that embraces delicious, health-supporting fermented foods as a routine part of daily meals.

Through GoodBugs, Marea and her husband are changing the conversation around health and nutrition, providing New Zealanders with the opportunity to invest in their wellbeing with every delicious, probiotic-rich mouthful.

For more information CLICK HERE

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AQUA’s Fish-Free Feast Makes Waves in Chicago

Forget the ocean’s catch, AQUA Cultured Foods is serving up a revolution in its own right, and Chicago foodies are the first to savour its products.

At the windy city’s famous, Bambola Chicago, Chef Marcos Campos prepared a dazzling

seven-course culinary event showcasing AQUA’s breakthrough: fish-free seafood that even the staunchest seafood purists are clamoring to try.

The event marked the first public tasting of AQUA’s meticulously crafted menu items, including fish-free tuna, scallops, and minced shrimp, all derived from a unique fermentation process similar to that used in brewing beer or making cheese. The result? A seafood experience devoid of cholesterol, saturated fats, and any guilt associated with environmental harm.

Chef Campos’ menu teased guests with inventive dishes (menu shown left) like Tuna Tostada with sea lettuce and Sesame Cucumbers, and Smoked Scallops accompanied by Beet Hollandaise. Every dish not only mirrored traditional seafood in look and texture but was praised for its nutritional enhancements, including added fibre and absence of any allergens or microplastics.

  • Source: Image Slide : Aqua & Bambola Chicago – Tuna Tostada Nikkei Style, Sesame Cucumbers, Sea Lettuce, Scallops Crudo -Razor Clam Salpicon, Dill Oil, Crispy Rice , Dumplings Seasoned Minced Shrimp, Smoked Shakshuka, Parmesan XO Sauce, Tuna Tiradito Coconut Leche de Tigre, Avocado Mousse, Pickled Kumquat, Smoked Scallops Beet Hollandaise, Red Pepper Piperade, Chervil, Shrimp Gnocchi Seaweed & Pistachio Pesto, Goat Cheese, Aleppo Pepper Oil and Mango Sorbet Fermented Media Honey, Espelette Pepper
  • Source: Image Slide : Aqua & Bambola Chicago – Tuna Tostada Nikkei Style, Sesame Cucumbers, Sea Lettuce, Scallops Crudo -Razor Clam Salpicon, Dill Oil, Crispy Rice , Dumplings Seasoned Minced Shrimp, Smoked Shakshuka, Parmesan XO Sauce, Tuna Tiradito Coconut Leche de Tigre, Avocado Mousse, Pickled Kumquat, Smoked Scallops Beet Hollandaise, Red Pepper Piperade, Chervil, Shrimp Gnocchi Seaweed & Pistachio Pesto, Goat Cheese, Aleppo Pepper Oil and Mango Sorbet Fermented Media Honey, Espelette Pepper
  • Source: Image Slide : Aqua & Bambola Chicago – Tuna Tostada Nikkei Style, Sesame Cucumbers, Sea Lettuce, Scallops Crudo -Razor Clam Salpicon, Dill Oil, Crispy Rice , Dumplings Seasoned Minced Shrimp, Smoked Shakshuka, Parmesan XO Sauce, Tuna Tiradito Coconut Leche de Tigre, Avocado Mousse, Pickled Kumquat, Smoked Scallops Beet Hollandaise, Red Pepper Piperade, Chervil, Shrimp Gnocchi Seaweed & Pistachio Pesto, Goat Cheese, Aleppo Pepper Oil and Mango Sorbet Fermented Media Honey, Espelette Pepper
  • Source: Image Slide : Aqua & Bambola Chicago – Tuna Tostada Nikkei Style, Sesame Cucumbers, Sea Lettuce, Scallops Crudo -Razor Clam Salpicon, Dill Oil, Crispy Rice , Dumplings Seasoned Minced Shrimp, Smoked Shakshuka, Parmesan XO Sauce, Tuna Tiradito Coconut Leche de Tigre, Avocado Mousse, Pickled Kumquat, Smoked Scallops Beet Hollandaise, Red Pepper Piperade, Chervil, Shrimp Gnocchi Seaweed & Pistachio Pesto, Goat Cheese, Aleppo Pepper Oil and Mango Sorbet Fermented Media Honey, Espelette Pepper
  • Source: Image Slide : Aqua & Bambola Chicago – Tuna Tostada Nikkei Style, Sesame Cucumbers, Sea Lettuce, Scallops Crudo -Razor Clam Salpicon, Dill Oil, Crispy Rice , Dumplings Seasoned Minced Shrimp, Smoked Shakshuka, Parmesan XO Sauce, Tuna Tiradito Coconut Leche de Tigre, Avocado Mousse, Pickled Kumquat, Smoked Scallops Beet Hollandaise, Red Pepper Piperade, Chervil, Shrimp Gnocchi Seaweed & Pistachio Pesto, Goat Cheese, Aleppo Pepper Oil and Mango Sorbet Fermented Media Honey, Espelette Pepper
  • Source: Image Slide : Aqua & Bambola Chicago – Tuna Tostada Nikkei Style, Sesame Cucumbers, Sea Lettuce, Scallops Crudo -Razor Clam Salpicon, Dill Oil, Crispy Rice , Dumplings Seasoned Minced Shrimp, Smoked Shakshuka, Parmesan XO Sauce, Tuna Tiradito Coconut Leche de Tigre, Avocado Mousse, Pickled Kumquat, Smoked Scallops Beet Hollandaise, Red Pepper Piperade, Chervil, Shrimp Gnocchi Seaweed & Pistachio Pesto, Goat Cheese, Aleppo Pepper Oil and Mango Sorbet Fermented Media Honey, Espelette Pepper

Laurent Manrique, French restaurateur and Michelin-Starred Chef, expressed his awe at the Aqua products. “When I first learned about AQUA, I was incredibly intrigued. After my first try, I was beyond impressed with the look, texture, and moisture. I sent pictures to a few chefs who were also in disbelief.”

AQUA’s offerings promise a sustainable future for seafood lovers, with products not only better for health but also for the planet. As AQUA plans to expand beyond Chicago, their mission resonates deeply, a seafood revolution that doesn’t sacrifice taste for ethics.

From the depths of fermentation vats, AQUA is not just cultivating protein, they’re cultivating a new hope for our oceans and plates alike.

Once bitten, forever smitten indeed- Aqua

For more information CLICK HERE

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Raglan Yogurt Takes a Bite of the Big Apple as New Zealand’s Dairy-Free Success Goes Stateside

The dairy-free darling of New Zealand, Raglan Yogurt, is set to charm taste buds across the United States starting this May. Founded by the dynamic Latesha Hearth, who also serves as the Chief Ambassador, Raglan Yogurt is expanding its horizons with an exciting launch into the U.S. market. The expansion will commence in New York City from May 13th and will run through July 13th.

Latesha Hearth, known affectionately as Tesh, is the brains behind Raglan Food Co’s original coconut yogurt recipe, a product that’s revolutionised the dairy-free yogurt scene in New Zealand. Starting from her home kitchen where she experimented to perfect the creaminess and mouth feel of her coconut concoctions, Tesh’s products are now a staple for those seeking plant-based alternatives.

Source: Raglan Yoghurt – Tesh Hearth

“Ten years ago, I couldn’t find a delicious dairy-free yogurt, so I made my own. We’ve come a long way from cooking small batches on my cooktop to building a dedicated yogurt factory in Raglan,” said Tesh Hearth via Social. She aims to replicate her success in the U.S., tapping into the growing market for plant-based products.

The expansion not only marks a significant milestone for Raglan Yogurt but also highlights the increasing demand for plant-based food options in the U.S. According to industry data, the U.S. plant-based yogurt market has seen substantial growth, reflecting a broader shift towards vegan and dairy-free diets among American consumers.

The U.S. plant-based yogurt market is projected to grow substantially over the next decade which bodes well for Raglan. As of 2022, the market was valued at more than $5.00 billion and is expected to reach around $12.2 billion by 2032. This growth is being driven by an increase in the vegan and lactose-intolerant population, heightened environmental concerns, and ongoing innovations in food technology​. The expanding market also reflects a broader consumer shift towards plant-based diets and sustainable food options.

Source: Raglan Yogurt

During her stay in NYC, Hearth is eager to connect with fellow B Corps and foodie founders to share insights and explore potential collaborations. As Raglan Yogurt sets up its U.S. operations, Hearth will also be engaging with local communities through product demonstrations at various grocery outlets.

As Raglan Yogurt prepares to serve up its signature flavours stateside, Tesh Hearth invites all food enthusiasts and health-conscious consumers to meet her at demos and taste what she believes is “even better than the dairy options available.” The New York chapter is just the beginning of what promises to be an exciting journey for Raglan Yogurt in America.

For more information CLICK HERE

US FaceBook

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From Magic Valley’s Bao Buns to Banquets, Cultivated Meat Winning Palates Worldwide

Australia’s Magic Valley is once again pushing the boundaries of culinary innovation with its latest menu offering – cultivated meat pork bao buns. The buns, described as a ‘delectable fusion of traditional flavours and futuristic food technology’, typify Magic Valley’s direction with ethical meat production without taste compromise.

Senior Research Assistant and Chef Wendy Chua’s creation is described as ‘a melding of fresh flavours with the savory, umami-rich taste of tender and juicy cultivated pork, providing a mouthwatering experience’.

Source: Magic Valley Cultivated Pork Bao Bun

Recent global tasting events have drawn an overwhelmingly positive reception, highlighting not just the taste but also the potential for cultivated meat to enter and transform the global culinary scene. Netherland’s MosaMeat’s first public tasting last week is yet to reveal a detailed response from participants but Singporean based companies are full steam ahead.

Source: Good Meat from Insta

Huber’s Butchery and Bistro in Singapore has had significant consumer acceptance for GOOD Meat’s cultivated chicken, hinting at a broader acceptance for cultivated meats, including pork. Participants in a March released study expressed a strong willingness to consume cultivated meat again, emphasising the role of taste in their positive experience​.

Taste tests, conducted by Israel’s SuperMeat in their ‘Meet The Chicken’ facility, the world’s first ‘cultivated farm-to-fork’ facility developing a cultivated chicken directly from chicken cells. Although minor differences were noted, the overall response was overwhelmingly positive, paving the way for products like Magic Valley’s cultivated pork. See this very informative video from SuperMeat below.

Source: Super Meat Youtube

As the cultivated meat industry continues to evolve, companies like Magic Valley are at the forefront of this revolution, offering innovative products that meet the growing consumer demand for sustainable, ethical, and delicious alternatives to traditional meat. The success of their pork bao buns in tasting trials is a testament to the potential of cultivated meat to become a staple in global cuisines, providing a sustainable and ethical choice not compromising on taste, texture and flavour.

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The Jackfruit Company Leads in Eco-Innovation with Regenerative Agriculture & Carbon Reduction

In Boulder, Colorado and India, The Jackfruit Company is not just talking about sustainability; it’s actively shaping the future of food production with its innovative regenerative programs at home and in India, with a keen focus on reducing carbon emissions.

Spearheaded by CEO and Founder Annie Ryu, (shown centre with Indian farmers) the company has taken an holistic approach to sustainability, combining environmental stewardship with social equity and economic viability. In their first Impact Report, Annie Ryu outlines the company’s achievements and ambitious goals, emphasising the significant role of jackfruit in combating climate change.

“Our first-ever Impact Report is a testament to the hard work and dedication of our team. Despite the challenges of the past two years, we’ve made remarkable progress in demonstrating Jackfruit’s potential as a sustainable food source,” Annie Ryu says. “Our comprehensive life cycle assessment revealed Jackfruit significantly outperforms conventional meat in terms of environmental impact, boasting a 94% lower Global Warming Potential compared to beef, 60% less than chicken, and 87% less than pork.”

  • Source: The Jackfruit Company Slide shows Indian growing community and Jackfruit trees
  • Source: The Jackfruit Company Slide shows Indian growing community and Jackfruit trees
  • Source: The Jackfruit Company Slide shows Indian growing community and Jackfruit trees
  • Source: The Jackfruit Company Slide shows Indian growing community and Jackfruit trees
  • Source: The Jackfruit Company Slide shows Indian growing community and Jackfruit trees

The Jackfruit Company is taking decisive action to leverage these insights, committing to planting 50,000 jackfruit trees in India annually. These trees are not only a source of sustainable food but also a powerful tool for carbon sequestration, capable of absorbing three times more carbon than the average tree. Early studies suggest that a 20-year-old jackfruit tree can sequester approximately 120 pounds of CO2 per year, illustrating the crop’s potential to significantly mitigate climate change.

Annie Ryu also says the company’s commitment to supporting its Indian farmers through the promotion of regenerative agricultural practices. “We are dedicated to enhancing the sustainability of Jackfruit cultivation, which in turn benefits our farmers and their communities. By fostering a regenerative ecosystem, we’re contributing to a more resilient and carbon-efficient food system”.

  • Source: The Jackfruit Company – Slide shows beautiful recipe ideas found HERE
  • Source: The Jackfruit Company – Slide shows beautiful recipe ideas found HERE
  • Source: The Jackfruit Company – Slide shows beautiful recipe ideas found HERE
  • Source: The Jackfruit Company – Slide shows beautiful recipe ideas found HERE

With a robust strategy for environmental impact, The Jackfruit Company is setting a new standard for food producers globally. “Our mission goes beyond creating delicious plant-based foods. We aim to be at the forefront of the movement towards a more sustainable and equitable food system. The support from our consumers, partners, and team has been overwhelming, and it fuels our drive to keep pushing the boundaries of what’s possible,” says Annie Ryu.

Through innovative approaches to food production, The Jackfruit Company is demonstrating the power of plant-based solutions in addressing some of the most pressing challenges of our time, including climate change, food security, and environmental degradation.

For more information and download ‘The Impact Report’ CLICK HERE

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OP ED Pt 1- Re-imagining Wealth Before It’s Too Late This Earth Day

On this Earth Day 2024, let’s reflect on the urgency of environmental preservation and the fight against climate change and the need to challenging traditional metrics of wealth and success. It’s not about the accumulation of gold, the strength of the dollar, or the volatile allure of cryptocurrency; it’s about recognising and valuing the very foundation of human existence, Planet Earth herself.

At a time marked by environmental degradation and social disconnection, a new paradigm of “regenerative economics” proposes a radical shift away from monetary greed and toward an holistic appreciation of ecological health and communal well-being.

Source: © Karaevgen 

Is the new currency in soil, sustainability, and connection?

Imagine a world where the primary measure of wealth isn’t found in bank accounts but in the quality of the soil under our feet, the air we breathe, and the water sustaining life. In this vision of regenerative financing, economic systems are not merely designed to generate profit but to nurture the planet’s ecosystems, ensuring the health and prosperity of future generations. Compost forinstance becomes a currency of its own, symbolising the cyclical nature of life and the value of returning nutrients to the earth, fostering growth and renewal, a consummate form of ‘paying interest’.

This innovative economic model suggests a shift toward valuing actions and goods directly contributing to the regeneration of the environment and the strengthening of community bonds. Reducing plastic use, developing sustainable agriculture practices, and creating products designed for longevity rather than obsolescence could all contribute to an individual’s or a company’s “wealth” in this new system. Tools for self-management and value assessment would dynamically reflect one’s contribution to and connection with the planet, moving away from abstract financial indicators toward tangible measures of ecological and social health.

Take more than a moment to look at the multicentric entity beyond economics to a basic philosophy of life…

Regenerative economics extends beyond financial transactions; it represents a multi-centric approach to living, where humans are seen as integral parts of a larger ecological web rather than isolated economic actors mouthing a constricted and limited social narrative. By fostering a deep sense of connection with the Earth and with each other, this model challenges the very notion of loneliness and isolation. People would find value and identity not in what they own but in their relationships with the natural world and their communities, potentially dissolving the materialistic barriers that divide us.

Source: © Pojoslaw 

There will be positive potential impacts, not withstanding challenges ..is it about a change in Human consciousness?

The implications of such a paradigm shift are profound. By anchoring the economy in principles of sustainability and equity, regenerative economics could drive a significant reduction in environmental exploitation and inequality. It could also promote a more fulfilling and interconnected human experience, as individuals align their personal and collective values with the health of the planet.

However, transitioning to this new model poses significant challenges. It requires re-imagining legal, financial, and social systems to support and prioritise ecological health and communal well-being over traditional measures of economic growth. Moreover, it demands a global cultural shift which looks like a reeducation of values placeing the planet and its intricate web of life at the center of all decision-making processes.

Is this the reality of a sustainable future life on Planet Earth?

As we observe Earth Day, it’s clear the current trajectory of environmental degradation and social disconnection is unsustainable. Regenerative economics offers a hopeful vision of the future, one where the true store of value is the vitality of the Earth itself. By embracing this paradigm, humanity can forge a deeper connection with the planet and each other, paving the way for a more sustainable and fulfilling existence.

This Earth Day, let us recommit to not just living on this planet but with it, recognising our true wealth lies in the health of our soils, the quality of our air and water, and the strength of our communities. It’s time to rethink what we value and why, embarking on a collective journey toward a future where the Earth is the ultimate beneficiary of our economic endeavors.

This is part one of a two part Op Ed by Scott Mathias , planetfood.news Editor in Chief

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LeaderBrand Unveils Mega “Food Secure” Greenhouse on NZ’s East Coast

LeaderBrand, one of New Zealand’s premier food producers, has proudly unveiled its innovative 11-hectare mega greenhouse in Tairāwhiti on the North Island’s East Coast. The ambitious project, aimed at fostering year-round crop growth and bolstering regional development, was inaugurated by Regional Development Minister, Shane Jones (pictured centre below with Gordon McPhail, General Manager of Farm and Murray McPhail Founder and Director LeaderBrand )

Funded in part by a Provincial Growth Fund loan from Kānoa, the Regional Economic Development and Investment Unit, this venture is a clear illustartion New Zealand is committed to advancing agricultural innovation and sustainability. The state-of-the-art facility is designed to mitigate weather impacts, substantially decrease the use of fertilisers and water, and protect soil structure. It will also support employment in the region and bolster the $62.5 million horticulture and fruit industry of Tairāwhiti area.

Robert Pigou, Head of Kānoa, praised this initiative. “LeaderBrand’s covered houses are an excellent example of what investing in the regions can accomplish.We can already see the benefits that this project is having not only on the wider community, but also New Zealand’s food security, especially during extreme weather events”, says Robert Pigou.

Richard Burke, LeaderBrand’s Chief Executive, echoed the sentiment, saying the critical support of Kānoa lead to the fruition of the building project. “This project has not only allowed us to invest in our business and the region’s future, but it has also ensured that we can guarantee the supply of leafy greens year-round,” says Richard Burke. He also highlighted the project’s role in enhancing LeaderBrand’s product range, including the introduction of wild rocket.

  • Source: LeaderBrand slides show enormity of the glasshouse installation.
  • Source: LeaderBrand slides show enormity of the glasshouse installation.
  • Source: LeaderBrand slides show enormity of the glasshouse installation.

The facility’s controlled environment facilitates the cultivation of delicate salad leaves, ensuring consistent supply throughout the year, a significant achievement for LeaderBrand and a boon for New Zealand’s agricultural sector. With the successful completion and now operation of this mega greenhouse, LeaderBrand sets a new benchmark in sustainable farming practices, promising a greener and more resilient future for New Zealand’s food industry.

For more information CLICK HERE

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