The Science of Premium™

Discover. Innovate. Grow.™

The science of premium™

Sustainable Marine extracts Fishing systems Harvest Fresh Catch Seafood safety Microbiology Live handling Postharvest Rock Lobster Shellfish Hoki Snapper Lipids Omega-3 Sustainable Marine extracts Fishing systems Harvest Fresh Catch Seafood safety Microbiology Live handling Postharvest Rock Lobster Shellfish Hoki Snapper Lipids Omega-3 Sustainable Marine extracts Fishing systems Harvest Fresh Catch For more than 30 years our dedicated Seafood Research Unit has been working to support the seafood industry. Our science now contributes R&D support to an industry exporting around 300,000 tonnes of seafood products worth in excess of $1.5 billion per annum. Our research station pumps 600 L/min of seawater through to the 20 fish tanks that house more than 2,000 research fish and 5,000 juvenile fish that we breed each year.

→ Consumers of high-value seafood products demand the highest standards in quality from sustainably research areas include: harvested seafood. Our science is providing new tools and →→ Rested and humane fish technologies to the seafood industry, allowing the best harvesting quality seafood to be brought to shore with a minimal impact on the marine ecosystem. →→ Optimising raw material condition – quality, consistency and yield

Our research is delivering new capabilities to the seafood industry →→ new technologies for harvesting, that will allow vessels to secure higher percentages of target handling and processing high catch with fewer undersized fish and by-catch. New gentle quality seafood harvest systems ensure that each catch is landed in the best →→ sustainable harvest of seafood possible condition and our technologies and protocols for capture products and handling of live seafood ensure quality is retained from harvest to consumer. →→ Monitoring and controlling freshness/ quality Our specialised finfish culture facility enables us to study fish physiology and behaviour of key species, providing insights →→ Sensory and consumer science into tissue properties that will support the development of new products.

Working in partnership with the seafood industry, our research is both addressing the needs of today and creating new opportunities for the future, in the quest for higher quality, sustainable seafood. Premium seafood production

key species:

→→ Greenshell™ Mussel (Perna canaliculus)

→→ Rock Lobster (Jasus edwardsii)

→→ Hoki (Macruronus novaezelandiae)

→→ Orange Roughy (Hoplostethus atlanticus)

→→ Jack Mackerel (Trachurus sp.)

→→ Chinook Salmon (Oncorhynchus tshawytscha)

→→ Snapper (Pagrus auratus)

→→ Arrow Squid (Nototodarus sp.)

→→ Paua (Abalone) (Haliotis iris) Ensuring food safety and quality

→ Food safety is a priority for both producers and consumers of seafood. Events that damage consumer trust in food research areas include: products can result in considerable decline in sales. →→ quality assessment methods

Plant & Food Research’s Food Safety & Preservation Team develops →→ application of cleaners and new and improved processing and preservation technologies sanitisers to enhance the quality, safety and storage characteristics of →→ shelf life extension seafood products. →→ high pressure and other Our research is improving market access and export returns by non-thermal technologies creating seafood that is ‘fresher’, with extended shelf life. Our knowledge of spoilage bacteria and the prevalence and growth of →→ pasteurisation methods pathogenic bacteria allows us to optimise technologies that safely →→ modified atmosphere packaging retain the good qualities in seafood products. →→ soluble gas stabilisation Together with seafood industry partners we work to ensure high →→ bio-preservation and quality seafood products pass regulatory requirements with sufficient antimicrobials shelf life to reach international markets in premium condition. →→ novel packaging solutions The team takes a holistic approach to the target bacteria, seeking to understand their sources, their growth characteristics, how they distribute through the supply chain, as well as the genetic diversity key Pathogens include: and virulence of different strains. →→ Listeria monocytogenes

→→ Clostridium botulinum

→→ Marine vibrio spp. Adding value to marine products

→ Extracts from marine animals and plants are rich sources of biochemical compounds with highly specific actions. marine-derived products: The utilisation of by-products as raw materials delivers →→ collagens and collagen increased value from seafood resources and takes full derivatives advantage of the whole harvest. Many of these offer exciting opportunities for new products, either for their recognised →→ proteins and hydrolysates nutritional or health-promoting properties or for use in the →→ enzymes (and immobilised production of industrial biomaterials. enzyme technology) →→ bioactive peptides Our Marine Products Team uses structural and chemical →→ glycosaminoglycans understanding of marine molecules from fish, shellfish and plants, to develop new products as well as the processing technologies →→ omega 3 oils and derivatives to make them. We investigate how structure and function relates →→ biomaterials to bioactivity or biomaterials applications, and how these can be modified by processing. This information allows us to target the development of highly specific new products for foods, dietary supplements, cosmetics and biomaterials.

Our Bioprocessing Pilot Plant is an integral part of our research approach. It allows us to develop real products from research, and demonstrate efficient, safe and ‘green’ processes at large scale, ready for transfer to industry partners. J | 06/13 J003467 L A Plant & Food Research is a New Zealand science company delivering products, IP and technology designed to grow competitive advantage for clients in the horticulture, wine, cropping, seafood and associated high value food sectors worldwide. The company has over 600 specialist research staff based in New Zealand and Australia, as well as global relationships with leading academic institutions and R&D companies.

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www.plantandfood.co.nz

The new zealand institute for PLANT & FOOD REsearch lImited Corporate Office, Private Bag 92169, Auckland 1142, New Zealand Tel: +64 9 925 7000, Fax: +64 9 925 7001