Case studies

Transforming bread waste into sustainable packaging: the Baking Industry Research Trust’s pioneering project

Two sustainability challenges faced by industrial bread manufacturers globally are large volumes of returned bread and reliance on single-use plastic bags for packaging.

KiwiLeather Innovations: turning kiwifruit waste into high-performance, plastic-free vegan leather

New Zealand is world-renowned for its kiwifruit, but with this comes a challenge: the vast amount of orchard and pack-house waste that typically goes unused. KiwiLeather Innovations, a pioneering next-generation materials venture founded by Shelley Houston, is transforming that challenge into a world-first opportunity, creating a high-performance, plastic-free, bio-based leather alternative from kiwifruit by-product.

How Ārepa and the BPA are turning blackcurrant waste into a world-first discovery

When it comes to boosting brain performance, Ārepa co-founder Angus Brown believes the answers lie not in pharmaceuticals — but in nature. For more than a decade, his Auckland-based company has been researching at the intersection of nature, neuroscience and food tech to make scalable brain food products backed by science powering their mission to make brains work better globally through nutrition.

Study finds meat can beat plant-based on carbon and nutrition, opening door to billion-dollar opportunity

In a result that upends conventional thinking about sustainability, a world-first study has found that young dairy beef—when used as a meat ingredient—can have a lower carbon footprint than soy protein, while also delivering superior nutritional value.

How we’re helping harness the untapped potential of bioresources: BPA case studies

From Lab Bench to Longline: My Journey Developing the Sea Sausage

Jerome Chua, master’s student
As a graduate of Singapore Institute of Technology – Massey University joint Bachelor of Food Technology, I never imagined I’d end up on a fishing vessel off the coast of Taranaki, while undertaking a master’s in food technology. But that’s exactly where I found myself—alongside Rob Ansley, skipper of Layla and managing director of Ocean Pearl Fisheries, testing a bait I helped design: the crayfish sea sausage.

Bio-Based Foams for Building Safety

Thanks to the support of a BPA student grant, Materials and Processing PhD student Akhila Mathew is currently involved with a University of Waikato research project focusing on developing lightweight, bio-based foams that can serve as fire-resistant and thermally insulating materials in buildings, using materials such as wool-derived keratin and recycled cellulose.

From stage to science: BPA supports Darius Martin-Baker on his journey

Darius Martin-Baker, Ngāpuhi (Waimā and Ngāwhā), is as comfortable treading the boards as the bard as he is pioneering research into the medicinal properties of kūmara vines.

Lincoln University study looks to reduce carbon emissions in wine production

Mary Dang, Lincoln University Master’s Student
Funding from the BPA has helped kick-start a Lincoln University study into the efficacy of using waste products from wine making to improve soil nutrients and vine performance in Marlborough.

From Lab to Larvae: My Journey into Insect Bioconversion

Brooke Morgan, Food Technologist
When I first joined Good Grub Agritech as an Honour’s student in Food Technology, I didn’t expect to find myself knee-deep in black soldier fly larvae. But that’s exactly where I landed—and it’s been one of the most rewarding chapters of my academic journey.

Discovering unique health benefits from natural fruit extracts

Blenheim-based New Zealand Extracts is the only company in the world to produce highly bioactive ingredients from locally grown fruits and berries using a unique water extraction process.

Low-Carbon Beef Snack That’s as Good for the Planet as It Is for You

Māori-owned meat snack start-up Mīti has succeeded in transforming an industry by-product into a high-value export opportunity, creating a new category for sustainable beef snacks.

Upcycling a mass crop to produce alternative protein products

Hawke’s Bay-based Kabocha Innovations produces Kabocha Milk, a high-quality vegetable milk made by upcycling waste kabocha, or winter squash (also known as Japanese pumpkins).

How collaboration and big thinking can create global firsts

AgriSea is a Māori-owned family business based in Paeroa which specialises in the manufacture of seaweed products.

Circular bioeconomy propelled by the power of partnership

Ecogas operates New Zealand’s first commercial scale anaerobic digestion bioenergy plant near Reporoa, representing a milestone in the transition to a circular bioeconomy.

BPA’s support a catalyst for growth – Good Grub Agritech

Jessie Stanley’s no stranger to combining entrepreneurial thinking and business skills to help fuel her deep-rooted passion for saving the planet.

New Zealand King Salmon & Omega Plus

New Zealand King Salmon was looking for ways to convert its salmon by-products into higher value products, including the Omega Plus pet food range.

Ovāvo freeze-dried avocado powder

Leading Northland-based avocado grower Ovāvo was keen to convert its process grade fruit into an innovative new product with health and product application benefits.

Nature’s Flame wood pellet production

With the assistance of the BPA, forestry processing company Nature’s Flame worked with Scion to produce wood pellets from forestry by-products.