Sweetener Saccharin Shows Surprise Power Against Antibiotic Resistance Pg 18
editor ’s note
Tania Walters Publisher tania@reviewmags.com
The Future of Global Beverage
Every four years, the global beverage and liquid food industry gathers in Munich for drinktec — the world’s leading trade fair for beverage and liquid food technology. It’s more than an expo; it’s the heartbeat of innovation in this fast-evolving sector. For New Zealand brands, it’s an event that shouldn’t be missed. drinktec sets the pace for the future of food and beverage production. From AI-driven bottling lines and next-generation ingredients to breakthrough packaging materials and circular economy solutions, it showcases the full spectrum of what's next. It’s not just a place to observe trends — it’s where new standards are set and global partnerships are formed.
For Kiwi businesses, attending drinktec offers an invaluable
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opportunity to look beyond local limitations. It’s a place to discover new technologies, engage with suppliers from every continent, and see how our capabilities stack up on the world stage. With a reputation for agility, innovation, and quality, New Zealand producers are well-placed to absorb, adapt and lead.
No matter your role in the industry, startup founder, legacy bottler, craft distiller, ingredient supplier, or packaging innovator, there’s something for everyone. It’s where smart thinking meets smart tech, and where ambitious businesses come to expand their vision. Stepping onto the floor at drinktec is stepping into the future of your business. It’s a chance to break out of the echo chamber, challenge assumptions, and bring home practical, scalable ideas that can
fuel long-term growth.
We’re proud to be a media partner for drinktec 2025 and will be there to capture insights, stories and breakthroughs that matter to our readers. Whether you’re attending in person or watching from afar, we’ll bring you the coverage that counts.
drinktec 2025 takes place in Munich, Germany, and it’s shaping up to be the most future-focused edition yet. Don’t just follow the conversation — be part of it.
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MANAGING ENERGY EFFICIENTLY
HRS Heat Exchangers operates at the
Pasteurisation
Sterilisation
Aseptic Filling
Direct Steam Injection
Evaporation
CIP Kitchens
Process Skids
Juice Crushing and Remelting
localnews
PROPOSALS TO STRENGTHEN BIODIVERSITY RELEASED
The Government is consulting on proposals to better protect New Zealand's precious biodiversity and its economic benefits for future generations.
Conservation Minister Tama Potaka said the Department of Conservation – Te Papa Atawhai is releasing two discussion documents for public consultation. He encouraged all New Zealanders to read them and share their views.
“Our beloved biodiversity provides a world-class wealth of environmental and economic benefits for Aotearoa New Zealand,” said Potaka.
“However, more than 4,000 of our precious species are threatened or at risk of extinction, so we must work harder and smarter to protect biodiversity.”
Proposed actions to progress the Te Mana o te Taiao – Aotearoa New Zealand Biodiversity Strategy 2020 cover four themes:
• Prioritising species and habitats for action;
• Increasing revenue and non-government funding for biodiversity;
• Improving evidence and knowledge for effective decision making; and
• Growing capability by developing the right skills.
• Feedback will help central, regional and local government create and deliver an implementation plan to 2030 that reflects New Zealanders’ aspirations for conservation action.
“We’re also consulting on next steps toward our ambitious goal of a predator-free New Zealand by 2050, which was first launched by the National nine years ago.”
Predator Free 2050 is one of the Department of Conservation’s key biodiversity programmes. It addresses the threat of introduced predators to New Zealand’s unique nature.
Key areas for public feedback on the Predator Free 2050 strategy are:
• New goals to achieve by 2030; and
• The list of target predators.
“The rapid development of new eradication tools and methods and impressive community trapping efforts across the motu are delivering significant results. It’s time to take stock and ensure we are focused on achieving the right things together for the next five years.”
The discussion documents are available on the Department of Conservation website. Consultation closes on the 30th of June 2025.
BOOSTING HIGH-TECH EXPORTS
New investment in advanced technology research will boost high-tech exports, strengthen connections between research and industry, and generate highvalue jobs.
“Advanced technology research leads to life-changing innovation. The breakthroughs that can be achieved through areas like cryogenic and quantum science are hugely significant," said Science, Innovation and Technology Minister Dr Shane Reti.
“From developing portable MRI machines, to building smaller and faster engines, this investment will enable innovation that has the potential to improve our daily lives, while boosting economic growth in sectors like health, transport, energy and our space industry.”
The Government is investing NZD 71 million over seven years in a new advanced technology science platform hosted by the Robinson Research Institute, which is based at Victoria University of Wellington.
Dr Reti said this funding will not only support innovation that can be turned into economic gains but also maintain critical staff and develop young scientists into world-class innovators.
“Through this new science platform, the Government is investing in the materials and engineering expertise needed to achieve technological breakthroughs and turn
innovative ideas into real-world products and services right here in New Zealand."
This research platform aims to grow New Zealand’s hi-tech exports based on cryogenics, superconductors, magnets and processed materials.
Robinson Research Institute are known for world-leading expertise in superconductors, magnets and materials technologies and proven experience in commercialisation. The team will develop workforce capability through internships and postgraduate study, encouraging early career researchers to take their ideas beyond the laboratory.
Projects from the platform will also enhance local and international research and commercial partnerships and encourage international investment into the New Zealand research and development sector.
“I look forward to the contribution this platform will make to growing and diversifying our economy, supporting the development of world-class scientists and innovators and creating high-quality jobs for people in New Zealand.”
This investment is part of the Government's work to drive economic growth by reforming and refocusing New Zealand's science, innovation and technology system for the future. It is the first step in establishing the new Advanced Technology Public Research Organisation.
GOVT ON TRACK TO BAN FULL FARM-TO-FOREST CONVERSIONS
Restrictions on full farm-toforest conversions on LUC 1-6 farmland will be in place this year, reaffirming that they will take effect from the 4th of December 2024 - the original announcement date.
Enabling legislation will be introduced to Parliament during Q2 of this year.
“The Government is focused on maintaining strong food and fibre production while supporting sustainable land use. We remain concerned about
FONTERRA LAUNCHES DIGITAL CHANNEL FOR REGIONAL BUYERS
the effect that farm conversions are having on highly productive land — particularly sheep and beef farms in Northland, the East Coast and parts of Otago and Southland,” said Agriculture and Forestry Minister Todd McClay.
The new rules, now progressing through Cabinet, will ensure balance and recognise the value of both forestry and farming, while providing certainty for our food producers.
Read more here
Fonterra is piloting a new digital sales channel, MyNZMP Link.
This secure and intuitive e-commerce platform gives customers from across the US and Europe access to NZMP ingredients directly from regional warehouses.
The platform creates another way for the Co-op to help customers purchase ingredients, as it continues to innovate in serving customers in a rapidly evolving marketplace.
Customers in Europe can now purchase the Co-op's Heerenveen whey protein
concentrate and lactose on the platform, while US customers can access caseins, caseinates, whey protein concentrates, and milk protein concentrates.
Developed in partnership with Nui Markets, the platform was selected after customer research in both regions identified the need to deliver a new digital solution to provide superior service for all customers, particularly those looking for self-service and immediate information on pricing and supply options.
Read more here
globalnews
TURION LABS POWERS BIOTECH BREAKTHROUGHS IN SINGAPORE
SINGAPORE | Turion Labs, a pioneering biotech venture formed by S&S LAB Korea and Future Lestari (Indonesia), officially launched in Singapore during Ecosperity Week.
Designed as the region’s first full-stack biotech innovation platform, Turion Labs integrates shared laboratory infrastructure,
contract research services (CRO), and regulatory enablement into a unified solution that supports biomedtech ventures from discovery to commercialisation.
“We’re bridging the gap between high-potential science and scalable solutions,” said Dominic Jeong, CEO of S&S LAB Korea.
“With Southeast Asia as our launchpad, we are building a connected platform that empowers global biotech innovators to access Korean R&D excellence, Southeast Asian market pathways, and world-class lab infrastructure.”
Turion Labs’ first major facility is set to open later this year at the Sinarmas Land Biomedical Hub in BSD City, Indonesia, a newly designated Biomedical Special Economic Zone. This flagship site will host modular labs, pilot-scale research suites, and clinical support services, creating a powerful springboard for biotech development and commercialisation.
“Turion Labs is a platform for acceleration; a place where biotech ideas become realworld impact. We are creating a robust ecosystem for regional and global innovators, enabling faster product development, streamlined regulation, and
expanded market access, all rooted in Southeast Asia,” said Cynthia Krisanti, Director of Future Lestari.
The launch was also attended by H.E. Prof. Dr. Pratikno, Indonesia’s Coordinating Minister for Human Development and Cultural Affairs. He witnessed the event and supported the initiative, underscoring its potential to advance regional health and nutrition sectors.
As part of its long-term strategy, Turion Labs is expanding its presence beyond Singapore and Indonesia, with upcoming projects planned in Thailand, Malaysia, and the Philippines.
These efforts will form a distributed, cross-border biotech corridor designed to attract venture capital, connect research hubs, and reduce barriers to growth for life science startups and scaleups.
TESCO COMPLETES MAJOR ENHANCEMENT IN CHICKEN WELFARE
UK | Tesco has announced it has completed a significant enhancement in welfare standards for all its core fresh chicken ranges.
The change ensures customers can access chicken raised with more space to perch and move around while maintaining the same great value.
All Tesco fresh British chicken is now grown with birds that have 20 percent more space than the industry standard. This allows them additional room to express their natural behaviours.
To help support British agriculture, the retailer has reaffirmed its commitment to sourcing all its fresh chicken from UK farms. This commitment underlines Tesco’s partnership approach across its supply chain.
The retailer will provide additional financial support to its suppliers and farmers of around GBP 50 million a year to help implement the enhancements in chicken welfare and associated costs.
“We are committed to continuously improving animal welfare and standards, while
maintaining great value and quality for customers. We’ve worked closely with our British farmers to ensure all our core fresh chicken meets higher welfare standards, providing 20 percent more space than the industry norm,” said Claire Lorains, Group Quality and Sustainability Director at Tesco.
“This commitment not only supports British agriculture but also significantly enhances welfare standards across the UK's poultry industry. Customers can buy high-quality chicken while still enjoying the same great value.”
The enhancements represent a significant step-up in welfare standards across the industry and build on Tesco’s existing higher welfare brands, such as Finest, Slower Grown, and Organic, which already include more space for birds to roam around.
The move will also ensure birds have increased access to environmental enrichment such as straw bales, perches, pecking objects and natural light.
As part of the retailer’s commitment to helping
customers make better choices without compromising on value or quality, Tesco will continue to offer great value on chicken through its Aldi Price Match and Clubcard Prices initiatives, giving customers access to affordable chicken with enhanced welfare standards.
“We’re a family-run business that’s been supplying Tesco with chicken for more than 25 years. The recent change to reduce the stocking density of our chicken, providing them with more space, has made a big difference to the welfare of our chickens and the working environment of our dedicated farm team,”
said Ben, a longstanding Tesco chicken farmer.
“When you buy our chicken from Tesco, you're supporting farms that treat their animals with respect and care. The extra space allows our chickens to be themselves, which means they're healthier and our poultry is of the highest quality – all while supporting British farms like ours.”
Tesco recently published its Greenprint for UK Farming report, which sets out a series of recommendations for government and the industry to support UK farmers in transitioning to sustainable agriculture practices.
Discover the power of plant-based colours
EXBERRY® Colours are the ideal and future-proof solution for food and drink applications matching the recent plant-based, vegan and vegetarian trends.
globalnews
END FOOD WASTE AUSTRALIA APPOINTS NEW CEO
AUSTRALIA | End Food Waste Australia (EFWA) has announced the appointment of Tristan Butt as its new CEO.
Butt brings a strong track record of commercial success, transformational leadership, and impactful stakeholder engagement across the food industry.
With extensive experience driving sustainable growth and operational excellence at leading organisations in Australia and internationally, including Woolworths, Harris Farm Markets, Kerry Foods and Mars, Butt is well positioned to lead EFWA in delivering on its mission to halve food waste in Australia by 2030.
EFWA is Australia’s national organisation dedicated to driving coordinated action on food waste. With a sciencebased, collaborative and commercial approach, EFWA works across the entire food system, from paddock to plate, to deliver measurable, systemic change.
Despite Australia’s highly productive and efficient food and agribusiness sector, food waste costs the nation an estimated AUD 37 billion each year. This has wide-ranging environmental, social and economic impacts.
take EFWA forward as we scale our efforts to end food waste nationally,” Webster said.
Butt joins EFWA from his role as Chief Operating Officer at TMX, where he led successful business transformation, drove EBIT and revenue growth, and worked closely with major retailers and manufacturers across Australia and globally.
“I’m incredibly honoured to be appointed CEO of End Food Waste Australia. It’s a huge privilege to step into this role at such an important moment. The scale of food waste in Australia is staggering but so is the opportunity to create change,” said Butt.
“I’m energised by EFWA’s mission and look forward to working across government, industry, education and community to deliver real impact. We can’t afford to treat food waste as an inevitability. It’s a solvable problem, and together, we will solve it.”
Addressing this challenge requires a significant shift in mindset, investment, and system-wide thinking, something EFWA is uniquely positioned to enable and lead.
EFWA Chair John Webster welcomed the appointment.
“Tristan brings a unique blend of commercial discipline, strategic thinking, and valuesdriven leadership. As we work to unlock systems change across Australia’s food value chain, his deep understanding of the industry and supply chains endto-end, coupled with his passion for impact and sustainability, make him the ideal leader to
SPIRULINA SMOKED SALMON GOES COMMERCIAL
ISRAEL | Spirulina innovators SimpliiGood by AlgaeCore Technologies, Ltd., is advancing to commercial production of its 100 percent plantbased smoked salmon analogue composed of highly nutritious spirulina microalgae.
into the food-tech arena, giving its raw material an added role as a texturiser. Its proprietary platform can transform fresh spirulina into a range of fish alternatives that are naturally rich in protein, sustainable, and boast an excellent nutritional profile.
Butt succeeded Dr Steven Lapidge, who founded and led EFWA since its inception and was deeply involved in establishing Australia’s National Food Waste Strategy and Roadmap. Dr Lapidge will continue to support EFWA by joining the Board as a Non-Executive Director.
“End Food Waste Australia has built strong foundations in science, collaboration and impact. It has been an absolute privilege to lead EFWA since 2017 and to work with so many committed partners,” said Dr Lapidge.
“I’m confident that under Tristan’s leadership, EFWA will continue to grow in reach, influence, and impact, and I look forward to supporting that journey in my new role on the Board.”
Tristan Butt will formally commence in the CEO role on the 5th of May 2025.
Backed by USD four million in new funding, fresh EU regulatory clearance, and with pilots underway in Europe and Israel, the company will bring one of the most sustainable proteins to the mainstream market, reimagined as the world’s favourite fish.
FROM PILOT TO FULL PRODUCTION
With the launch of its full-scale industrial manufacturing line, the company has transitioned to commercial output of its texturised fresh spirulina branded Simplii Texture. This enables the company to ramp up production of its breakthrough ingredient to hundreds of tons per year, allowing it to meet an anticipated wave of demand for its novel, confidently smoked salmon analogue.
AlgaeCore began as a cultivator and enricher of fresh, high-value food- and supplement-grade spirulina for B2B and B2C product manufacturers, food service providers, and retailers. The company expanded
“No complex and expensive equipment, such as 3D printers or extrusion equipment, is required to craft our texturised protein,” said Baruch Dach, CTO and co-founder of AlgaeCore.
“Our fresh, undried spirulina and a few natural ingredients are combined and passed through a machine that resembles a pasta roller to produce our spirulina-based smoked salmon in a simple process.”
AlgaeCore’s state-of-theart commercial facility is already primed to produce dozens of tons of texturised spirulina over the next few months. Each 1kg of Simplii Texture can be transformed into 3-4kg of its plant-based, clean-label smoked salmon delicacy.
2 TECHS IN 1
At the heart of AlgaeCore’s innovation are dual IPprotected technologies that enable the creation of its salmon analogue. The first is a decolourisation tech that separates the green chlorophyll component from the spirulina. Read more here
Shaping the Future
OF BEVERAGES & LIQUID FOOD
With just a few months remaining until the event, drinktec 2025 is ready for visitor registration, allowing industry professionals to plan their trip to Munich from 15th to 19th September 2025 and secure their tickets.
All important visitor services are already available on the website, providing an overview of which exhibitors are located in which halls and effectively plan the visit to drinktec.
With the new exhibitor and product database on the website, visitors have extensive options to plan their route at drinktec with the help of filter options based on halls, industry, product categories, export market and entries in the solutions or innovation directory.
As in previous editions, the event team has strategically positioned exhibitors according to key product groups, ensuring that related exhibitors are clustered together based on their specific exhibition focus.
“Our goal is to simplify the thematic overview and therefore place our exhibitors in the appropriate halls according to the main themes wherever possible,” said Markus Kosak, Executive Director drinktec Cluster.
This provides a coherent route and facilitates comparisons of the various solutions on display.
One highlight - the premiere platform –will showcase exhibitors’ latest innovations: “The Next Big Thing” is the slogan for all participants in the Innovation Guide, which features all exhibitors who have registered an innovation with the organising team.
Curated by a team of experts, these innovations are showcased on a landing page. Detailed information on the innovations is only made available to visitors directly on the exhibition grounds via a QR code. This approach allows the beverage and liquid food industry’s innovative spirit to shine ahead of the world’s leading trade fair.
“The anticipation remains high. Exhibitors are still keeping mum about their new products, but this tool is the key to ensure that our visitors don’t miss out on any innovations at drinktec and can prepare to see which stands will feature world premieres.”
Secure your ticket here
beverage innovation
ARLA FOODS INGREDIENTS
UNIQUE PROTEIN SODA CONCEPT
Arla Foods Ingredients will introduce a new protein soda concept at Vitafoods Europe.
Consumers are increasingly seeking functional beverages that support active, balanced lifestyles. In the past year alone, this has seen almost 20 percent reduce their consumption of traditional carbonated drinks, with over 60 percent citing health as the primary reason.
Arla Foods Ingredients’ protein soda concept is a tailored response to the “better-for-you” soft drink trend. It provides 10g of protein per serving with zero sugar. It features Lacprodan BLG-100 to deliver the nutritional power that consumers demand while offering manufacturers the flexibility of hot and cold processing.
Compared to standard whey protein, Lacprodan BLG-100 contains more essential and branched-chain amino acids necessary to support muscle maintenance and growth. Its protein content also supports satiety, appealing to increasing consumers interested in weight management.
“Our exciting new protein soda concept meets the needs of consumers keen to switch out sugary beverages for thirst-quenching, healthier options," said Sarah Meyer, Head of Sales Development, Performance Nutrition, at Arla Foods Ingredients.
"Lacprodan BLG-100’s outstanding purity ensures the refreshing, water-like viscosity, clarity and clean taste these consumers love. This enables brand owners to set a new quality standard for protein-enriched soft drinks, including those positioned around physical activity.”
Exhibiting at Vitafoods Europe, Arla Foods Ingredients will also showcase three additional concepts:
The Essentials Protein Bar, featuring Lacprodan SoftBar & Capolac. Rich in whey protein and calcium, with a high-fibre wholefood base and no added sugar, it remains indulgently soft throughout shelf life
The Refreshed in Seconds beverage is a ready-to-mix protein powder with quick foam breakdown. It is made with Lacprodan ISO and RefreshShake whey protein isolate. This refreshing shake is ideal for post-workout recovery.
Lacprodan MicelPure micellar casein isolate – the functional choice for health and medical foods. Providing high-quality, native milk protein, it has a mild, milky taste and low viscosity at high protein concentrations, with excellent heat stability and process flexibility.
GREAT-TASTING, ON-TREND NUTRITION SOLUTIONS
New consumer research by Prinova has found that 53 percent of consumers cite great taste as the primary influence on purchase.
Prinova’s Vitafoods concepts combine trending flavours with functional nutrition and branded ingredients to demonstrate how manufacturers can develop innovative products that address key market needs. They include: Citrus Blast – a preworkout beverage packed with ingredients to unlock performance potential. This has been identified by Prinova’s research as a megatrend and of particular interest to sports and active nutrition consumers.
The citrus-flavoured drink includes L-citrulline, natural caffeine and B vitamins. It also contains 200mg of CitraPeak, the first 100 percent soluble form of hesperidin. Currently
available in the US, the clinically supported preworkout ingredient will soon be launched in Europe.
Good Guts Lemon Ginger Tea – a refreshing drink for digestive health support. Prinova research has identified digestive/gut health as a megatrend and consumers’ primary health concern.
The concept includes Aquamin, a marine mineral complex and prebiotic for which Prinova recently acquired exclusive distribution rights in the DACH region. In human studies, Aquamin has shown potential for aiding gastrointestinal tract health. Young at heart – In Prinova’s recent market research, healthy ageing emerged as a key concern, with over half of consumers saying it significantly affected their choices of food or
nutrition products. Specially formulated to meet this need, this red fruit-based beverage concept contains ingredients such as saberry, vitamins A and C, and magnesium.
“We’re looking forward to demonstrating our unrivalled functional nutrition capabilities with
our great-tasting, readyto-mix beverage concepts at Vitafoods Europe. At Prinova, we specialise in developing innovative product concepts that reflect market trends,” said James Street, Global Marketing Director at Prinova.
“Our expertise in research and analysis of supplements, health, wellness, sports and lifestyle trends and consumer preferences uncovers untapped potential that drives category and overall market growth. As an industry leader in readyto-mix powder contract manufacturing, we also offer huge flexibility in formats, including convenient stick packs for precise dosing and easy portability.”
Prinova Europe will showcase its functional nutrition capabilities in great-tasting, ready-tomix beverage concepts targeting consumer trends at Vitafoods Europe.
NATURAL BEVERAGE COLOURS THAT SHINE THROUGHOUT THE SHELF LIFE
Nattakan Sornritchingchai, Senior Technical Sales Manager at GNT, explains how to ensure success with colours made from fruit, vegetables, and plants.
Consumers in New Zealand expect their beverages to be coloured naturally. At the same time, it is essential that these products look great throughout the shelf life.
Colours made from fruits, vegetables, and plants can deliver a complete spectrum of vibrant shades. However, factors such as pH, heat, light exposure and ingredient interactions can lead to colour shifts and fading over time. At GNT, we verify our plant-based EXBERRY® colours’ performance to ensure solutions meet expectations every step of the way.
STABILITY TESTING
When providing colours for newly developed products, we always recommend that manufacturers test their uncoloured beverage first. This is because in many cases, its natural appearance will change over the course of the shelf life, which then has a knock-on effect on the performance of the colouring ingredients.
Once the base is known to be stable, we will use a range of accelerated methods to predict colour performance in a fraction of the real time. Decisions should be based on visual assessment using the correct light source for the point of sale. It is also important to consider how products may look when consumed, for example, at home or in bars.
Accelerated store-light testing: The Binder is used to control levels of light, heat and humidity and to create store-light conditions. This is suitable for a diverse range of beverage types.
Accelerated heat testing: A hotbox can also be used as a stress test to mimic hot warehouse conditions. This is suitable for evaluating outdoor vending or for quickly screening colour options within a short timeframe.
Chilled accelerated store-light testing: The chilled light chamber enables accelerated light stress (photodegradation) for chilled products stored at 2-5°C in a controlled illuminated setting.
Accelerated UV testing: Atlas testing provides an indicator of performance under extreme light stress. It is used principally for colour screening purposes and where UV/ sunlight exposure is of concern in the distribution channels.
STRESS FACTORS
The colour performance is influenced by a variety of internal and external beverage parameters. The fruits, vegetables and plants used to create EXBERRY® colours also have their own technical considerations.
Some plant-based colours are affected by the pH of the base product. If parameters change in the beverage, so may its colour performance, so in these cases recipes may need to be tweaked to maintain optimal levels.
Some recipes contain the potential for ingredient interactions through vitamins, minerals or flavours that will adversely affect the colours. Juice drinks can also suffer from browning. At higher temperatures under dark conditions, both ingredient interactions and browning can be accelerated.
Light can degrade colour performance, so manufacturers may need to limit exposure by reducing the shelf life, adding a larger label or using opaque packaging. Alternatively, they can increase the colour dosage, which delivers a deeper shade and provides more protection against light over the shelf life.
ENSURING STABILITY
At GNT, we make using plant-based colours simple. We can provide advice on the best raw materials to deliver the target shade throughout the shelf life, with our vast information bank helping us to predict performance.
We will then carry out accelerated stability testing based on the intended product use and analyse the results. Our extensive experience enables us to offer expert advice on any interactions and parameters that could impact on stability. Should it be required, we can then help to optimise recipes to minimise any changes throughout the product’s lifecycle.
New Zealand brands need to use natural colours to satisfy consumer expectations, but that doesn’t have to mean compromising on performance. Our plant-based EXBERRY® colours allow for vibrant, stable results in beverages while supporting 100 percent natural ingredient declarations.
beverage innovation
WATER-DOLUBLE ZYNAMITE DELIVERS STRONG COGNITIVE BENEFITS
the level of mangiferin absorbed to ensure its efficacy even at low dosages.
New research published in Pharmaceuticals has confirmed that the water-soluble version of Zynamite (Zynamite S) maintained its beneficial effects on cognitive performance and mood at a lower dose.
A recent study on university students demonstrated that participants taking a single dose of Zynamite showed significant improvements in performance across a wide range of tests, including processing speed, complex task handling, and mental flexibility.
The randomised, double-blind, placebocontrolled crossover study evaluated the efficacy of a single dose of watersoluble Zynamite on comprehensive cognitive function, mental energy, and mood. The study featured 120 healthy university students, who were each given 100mg or 150mg of Zynamite, standardised to contain at least 60 percent mangiferin, or a placebo.
soluble Zynamite deliver significant improvements to cognitive function while also reducing perception of stress,” said Dr. Laura Lopez, Head of Product Research, Development and Innovation at Nektium. Those taking Zynamite recorded superior scores in multiple areas, including confusion, depression, and overall score dimensions, compared to the placebo group.
Confusion perception was significantly reduced among those taking a 100mg dose at three hours and five hours (37.9 percent and 61.48 percent), while general mood improved around 20 percent at three hours for both doses.
Tension scores also improved by 35.4 percent in the 100mg group and by 52.3 percent in the 150mg group at five hours postconsumption.
A new, double-blind, placebo-controlled clinical study has demonstrated that the water-soluble form of Nektium’s Zynamite can significantly enhance cognitive performance in beverages and beyond.
Zynamite is a patented mango leaf extract produced in Spain by Nektium, using a proprietary process that ensures the highest levels of purity and efficacy.
Studies have already shown that the awardwinning mangiferin ingredient provides fast-acting, non-stim mental energy without
side effects, and it has been used successfully in a range of supplements.
However, mangiferin’s naturally low solubility has limited its potential for energy drinks and other beverage applications. Additionally, higher dosages were previously required due to the impact of low solubility on bioavailability.
Using in-house proprietary smart delivery technology, Nektium recently developed a water-soluble version of Zynamite. It has a neutral taste and is optimised for use in beverage applications, maintaining
A series of cognitive performance tests were evaluated, including executive functions with the Trail Making Test (TMT), processing speed with the Digit Symbol Substitution Test (DSST), and selective attention with the Stroop Colour and Word Test. Assessments were made before taking the product and then at 30 minutes, three hours, and five hours after consumption.
“Mangiferin’s low solubility has always presented a challenge for beverage applications. The results of this new study provide compelling scientific evidence that low dosages of our water-
“Zynamite is an experiential ingredient that delivers fast-acting support for clarity, focus, and concentration for up to five hours. It’s perfectly suited to today’s busy consumers who want natural alternatives to sugary and caffeinated energy drinks,” said Bruno Berheide, Nektium’s Commercial and Partnership Director.
“From working professionals to stressedout students to e-gamers, it helps them stay sharp and keep their cool with just a single dose.”
Zynamite has already been used successfully in many supplements targeting sports and nootropic applications. The water-soluble version now opens up new possibilities. It is easy to integrate at a low dose in a wide range of products, including RTDs, shots, and shakes, as well as gummies and powder sticks.
sweeteners & alternatives
Consumer Demand
DRIVING DRIED HONEY MARKET
Founded in 2010 by brothers Neil and Gordon Boyd, G&S Foods has aimed to preserve honey’s inherent goodness through its patented drying process.
As honey drying specialists, G&S Foods has shared innovative dried honey powder, crystals, co-dried honey fruit powders, and related products of exceptional quality with the world. These products retain all the essential goodness and offer a delicious alternative sweetener.
Nestled in the scenic landscapes of Canvastown, Marlborough, in the South Island of New Zealand, G&S Foods sells honey powder products made with a New Zealand-patented vacuum drying process. It sources from several regions depending on the required honey varietal: clover from North Otago, rata from the South Island, kamahi from the Marlborough Sounds, and
Indulge in the richness of New Zealand honey powder with G&S Foods
mānuka from Northland. These varietals come from registered beekeepers within the MPI Risk Management Programme.
G&S Foods has recently observed a growing interest in dried honey powders being used as an alternative sweetener to enhance energy bars, cereals, and milk powder products and produce pressed honey lozenges. The baking and confectionery categories also showed a substantial uptake for honey powders and crystals.
“Dried honey products are a good alternative sweetener when liquid honey cannot be used in recipes, and can be easier to handle with less waste,” said a spokesperson for G&S Foods.
“Our lozenge products are a unique premium product with a high honey
content, and the choice of added ingredients allows variety and exciting OEM opportunities. Most lozenge brands have been exported to Australia, the EU, China, Japan, and the USA, with the UAE becoming an important emerging market.”
The spokesperson added that consumer demand for natural sweeteners has played a large role in driving NPD. The team constantly researched new combinations, followed food fashions, and proactively informed its customers about new fruit and honey powders, crystal and lozenge blends, which include a variety of added ingredient combinations, such as blackcurrant, lemon, ginger, mint, ginseng, echinacea, matcha, probiotics, and prebiotics.
Some innovations have also come from customers with specific trademarked recipe requirements.
“We are excited about the future and our products, as we have recently completed an extension to our factory and built a new hot room with a chiller project in progress. This investment is a result of production demand and illustrates our belief in the future of existing and new products.”
G&S Foods’ lozenge products are sold locally in supermarkets, pharmacies, and tourist gift shops across New Zealand. www. gsfoods.nz
Unlock the essence of 100% New Zealand honey with our cutting-edge technology. G&S Foods brings you a versatile ingredient that transforms confectionery, health bars, soups, sauces, gravies, custards, cosmetics, pet food, and milk items.
Why Choose G&S Foods’ Honey Products?
• Healthy Sugar Alternative: Perfect for dry bakery premixes, showcasing our dedication to enhancing the value of honey.
• Innovative Solutions for Baking: Choose from New Zealand honey varietals to add delicious honey powder sweetness and flavour to your food creations..
• �������������������������� We offer 5kg standard bulk packaging for powders. However, we are flexible and can also accommodate specific smaller bag sizes for one-off recipe applications upon request.
sweeteners & alternatives
SWEETENER SACCHARIN SHOWS SURPRISE POWER AGAINSTAntibiotic Resistance
Saccharin, the artificial sweetener used in diet foods like yoghurts and sugar-free drinks, can kill multidrug-resistant bacteria, including one of the world’s most dangerous pathogens.
“Antibiotic resistance is one of the major threats to modern medicine,” said Professor Ronan McCarthy, who led the research at Brunel University of London’s Antimicrobial Innovations Centre.
“Procedures such as tooth extractions and cancer treatment often rely on antibiotics to prevent or treat infection. But doctors are increasingly facing cases where the drugs no longer work.”
In 2019, antimicrobial resistance (AMR) killed 1.27 million people globally, with resistant infections contributing to nearly five million deaths.
Drug-resistant bacteria such as Acinetobacter baumannii, which causes life-threatening infections in people with a weakened immune system, and Pseudomonas aeruginosa, linked to chronic lung infections and sepsis, are on the World Health Organisation’s list of top-priority pathogens.
“In exciting work led by our team, we’ve identified a novel antimicrobial –saccharin. Saccharin breaks the walls of bacterial pathogens, causing them to distort and eventually burst, killing the bacteria. Crucially, this damage lets antibiotics slip inside, overwhelming their resistance systems.”
Saccharin has been part of the human diet for longer than 100 years. While it has been extensively tested for safety in people, little was known about its effect on bacteria – until now, with this study
in EMBO Molecular Medicine.
The international team found that saccharin stops bacterial growth and disrupts DNA replication, and stops the bacteria from forming biofilms – sticky, protective layers that help them survive antibiotics. They also created a saccharinloaded hydrogel wound dressing that, in tests, outperformed market-leading silverbased antimicrobial dressings currently used in hospitals.
“This is very exciting. Normally it takes billions of dollars and decades to develop a new antibiotic. However, we have a compound that is already widely used, and it not only kills drug-resistant bacteria but also enhances the effectiveness of existing antibiotics,” added Prof. McCarthy.
“Artificial sweeteners are found in many diet and sugar-free foods. We discovered that the same sweeteners you have with your coffee or in a ‘sugar-free’ drink could make some of the world’s most dangerous bacteria easier to treat.”
The World Health Organisation has warned that the world is heading toward a ‘post-antibiotic era’, where common everyday infections could once again become deadly. Overuse of antibiotics in medicine and agriculture has accelerated resistance, and new antibiotics have been slow to arrive.
“This has created a dangerous situation. We urgently need new drugs to treat resistant infections and saccharin could represent a new therapeutic approach with exciting promise.”
sweeteners & alternatives
EVOLVING SUGAR REDUCTION INTO
Sweetness Optimisation
In recent years, consumers have placed a growing emphasis on health and wellness, which is now shaping purchasing decisions more than ever before. This heightened awareness isn’t just a fleeting trend. It’s a fundamental shift, affecting not only what consumers purchase but also their expectations of the food and beverage industry.
Acentral aspect of this shift is the demand for low-sugar or zero-sugar products. Behind this demand lies an increasing awareness of the health risks associated with high sugar consumption, including obesity, diabetes and heart disease, as well as direct actions taken by governments worldwide, such as the implementation of sugar taxes and the introduction of clear, front-of-pack nutritional labelling.
A significant majority of consumers want natural sweeteners over artificial ones. For instance, 75 percent of global consumers prefer natural sweeteners, according to Kerry’s Sensibly Sweet research. Consumers are also seeking products that replicate the sensory properties of sugar, such as sweetness, mouthfeel, and texture, without the calories.
However, here’s the challenge: while consumers want to reduce their sugar intake, they are unwilling to compromise on taste.
Countries around the world are adopting various strategies to reduce sugar consumption, either through taxes or by promoting healthier alternatives. The WHO recommends reducing the intake of free sugars to less than 10 percent of total energy intake, a guideline motivated by the rising global incidence of obesity and diabetes.
Responding to this, consumers are scanning labels more closely and showing a preference for products labelled as “low sugar,” “no added sugar,” and “zero sugar.”
As consumer demand for healthier options grows and regulatory pressures intensify, Kerry is advancing beyond
traditional sugar reduction methods to introduce Tastesense Sweetness Optimisation, a comprehensive, multifaceted approach designed to tackle the full spectrum of challenges associated with reduced-sugar and zero-sugar beverages.
This holistic approach addresses not only sugar reduction without compromising taste, but also tackles issues such as masking undesirable off-notes from artificial sweeteners and Stevia, while rebuilding authentic mouthfeel and enhancing sweetness perception in sugarfree and reduced-sugar products.
Sweetness optimisation goes beyond simple sugar reduction. It’s about creating products that meet regulatory requirements and consumers’ health goals without compromising taste. As health trends and regulations continue to evolve, mastering this balance becomes increasingly essential.
alternatives sweeteners &
Honey Truffle
DERIVED SUGAR ALTERNATIVE
Recent consumer research commissioned by Mycotechnology, Inc., a food and beverage ingredient innovator, examined attitudes toward sugar reduction and high-intensity sweeteners, uncovering key market opportunities.
MycoTechnology partnered with Brightfield Group to gather proprietary, AI-driven insights among a sample of US adult consumers. The study found that sugar is the top item people want to reduce in their diets. However, 75 percent also wish there were better-tasting non-caloric options, highlighting taste as a major pain point in the current market.
Of those actively reducing their sugar intake, 71 percent reported that they did so by eating fewer sweet foods, versus only 31 percent who are using products with non-caloric sweeteners. This indicates room for improvement across reduced-sugar formulations.
Additionally, 7 in 10 consumers who use non-caloric, naturally derived sweeteners report that they would be interested in new options. The survey also showed widespread
interest in clean label ingredients and negative perceptions of artificial sweeteners.
“This research demonstrates clear demand in the market for new, appealing sweeteners derived from nature,” said Caroline Schwarzman, MycoTechnology’s Head of Business Development.
“Sugar reduction is top of mind for consumers, but many feel that achieving this goal requires sacrifice - on taste, price or perceived health risks. This trade-off prevents the reduced sugar market from reaching its full potential.”
In response to this critical food system challenge, MycoTechnology has developed the first-ever sweet protein from honey truffles, offering an unparalleled solution for sugar reduction.
“Innovative fermentation technologies have allowed us to target common challenges, establishing a clean sweetness profile with
proven safety and digestibility performance, and low cost-in-use,” said Ranjan Patnaik, Ph.D., MycoTechnology’s CTO.
“This new solution is designed to address the top concerns of consumers, presenting an opportunity for food and beverage innovators to meet demands and stand out on the shelf.”
The honey truffle has been consumed for centuries and valued for its uniquely delicious properties. In identifying and isolating the sweet protein, MycoTechnology leveraged its advanced technology to harness the versatility of fungi and address new food system challenges.
Following several technical and safety milestones, the company has continued to scale production and has collaborated with food and beverage innovators to bring Honey Truffle Sweetener to market.
R esearch Suggest
POPULAR SUGAR SUBSTITUTE HARMFUL
New research has suggested that erythritol, a commonly used sugar substitute often marketed as “healthy,” may impair blood vessel health by disrupting the brain’s ability to produce a critical compound.
Erythritol is a low-calorie sugar substitute found in many sugar-free products, including energy drinks, snack foods and protein bars. Like other sugar alcohols, erythritol is popular because it does not affect blood glucose and insulin levels as much as sugar.
However, previous research links consumption of erythritol to a higher risk of adverse cardiac events, including stroke.
In a new study, researchers treated human cerebral microvascular endothelial cells—cells from the tiny blood vessels in the brain - with erythritol. They found that the cells exposed to the amount of sweetener in one beverage serving had higher levels of oxidative (cellular) stress.
In addition, the cells produced less
nitric oxide, a compound that helps blood vessels dilate. Reduced nitric oxide levels can impair vasodilation, impair blood flow, and may increase the risk of heart attack and stroke.
“While erythritol is widely used in sugar-free products marketed as healthier alternatives, more research is needed to fully understand its impact on vascular health,” said Auburn Berry, a graduate student at the University of Colorado Boulder and first author of the study.
“In general, people should be conscious of the amount of erythritol they are consuming on a daily basis.”
Scientists will present their findings at the 2025 American Physiology Summit in Baltimore. The Summit is the flagship annual meeting of the American Physiological Society (APS).
sweeteners & alternatives
FOR BETTER HEALTH Refined Natural Sweetener
Chanson International Holding, a bakery, seasonal, and beverage product provider through its chain stores in China and the United States, has announced an innovation in sugar reduction: an optimised blend of natural sweeteners that enhances both flavour and functionality in beverages and baked goods.
This reformulation marked a key step forward in Chanson’s health-focused product strategy. It aligned with growing global demand for lower-sugar, clean-label foods without compromising taste or texture.
Instead of introducing a new compound, Chanson’s research and development team focused on optimising the ratio of existing natural sweeteners, especially combining Brazzein, a sweettasting protein, with Mogroside V from monk fruit.
The new formulation delivered a more harmonious sweetness profile with improved aftertaste control and better heat stability. It effectively addressed the Continued on page 26.
sweeteners & alternatives
Continued from page 24.
common limitations of sugar substitutes in baking and hot beverages while containing zero calories.
This improved formula has already been applied to Chanson’s beverage and bakery products under its flagship coffee brand, Soul • Song.
Since the low-sugar product series debuted in July 2024, it has gained initial positive consumer reception. The early result reflected strong consumer interest in the new sweetener blend. Building on this, Chanson has planned to introduce the reformulated products across three stores in New York and over 50 stores in Xinjiang by late 2025.
“With global health awareness on the rise, the sweetener market is shifting from artificial additives to natural and transparent alternatives. Chanson is responding to this wave, transforming our products to support cleaner eating while keeping the rich and satisfying flavours our customers love,” said Gang Li, Chairman of the Board of Directors and Chief Executive Officer of Chanson.
“This latest product reformulation underscores our commitment to delivering consumer-friendly solutions that support global sugar reduction efforts, without sacrificing taste or quality. Building on this initial progress, we plan to expand
With global health awareness on the rise, the sweetener market is shifting from artificial additives to natural and transparent alternatives. Chanson is responding to this wave, transforming our products to support cleaner eating while keeping the rich and satisfying flavours our customers love.
our natural sweetener blends into dairy and functional foods, while exploring partnerships to reach broader markets in North America and Europe.”
He expected these health-focused offerings to contribute to the annual revenue in the coming years, with a longterm target of potentially exceeding 30 percent contribution.
Founded in 2009, Chanson has aimed to make healthy, nutritious, and ready-to-eat food through advanced facilities based on in-depth industry research, while creating a comfortable and distinguishable store environment for customers.
sweeteners & alternatives
SUGAR-LIKE TASTE WITH No Aftertaste
Tate & Lyle, a world leader in ingredient solutions for healthier and tastier food and beverages, and BioHarvest Sciences, leaders in botanical synthesis, announce a pioneering new partnership to develop the next generation of proprietary plant-based molecules to address increasing consumer desire for affordable, nutritious and more sustainable plant-derived food and beverage ingredients.
BioHarvest’s proven Botanical Synthesis platform has produced non-GMO plant-derived ingredients in a more sustainable and economically viable way, helping to scale up the production of highly beneficial botanical ingredients.
This proprietary process delivers patentable molecules by growing targeted plant cells. These cells can mirror and magnify the phytonutrients contained in specific plants, delivering all the benefits of the plant without having to grow the plant.
The new partnership between Tate & Lyle and BioHarvest will focus on developing the next generation of sweeteners - botanical sweetening ingredients using plant-derived molecules.
“This partnership is inspiring for Tate & Lyle. BioHarvest provides the first and only fully validated industrial-scale plant cell
technology platform for producing plant metabolites,” said Victoria Spadaro-Grant, Tate & Lyle’s Chief Science and Innovation Officer.
“Initial exploration will focus on our sweetener platform, but our partnership also provides for expansion into other areas.”
Along with the BioHarvest proprietary platform, this will meet consumer desire for a sugar-like taste with no aftertaste and enable a broader population to have more choices when accessing ingredients that help make products healthier.
The ingredient solutions will be more affordable to the food and beverage industry. They will use a fraction of the land and water required in traditional extraction and land-based growing practices.
“We aspire to improve human wellness by availing our plant-derived molecules to hundreds of millions of people, and Tate &
Lyle represents an ideal partner,” said Ilan Sobel, CEO of BioHarvest Sciences.
“Tate & Lyle is a global powerhouse in food ingredient innovation, and we expect that its regulatory and nutrition expertise, industry knowledge and complementary research initiatives will help expedite and commercialise the next generation of plantbased molecules developed through our Botanical Synthesis platform.”
Tate & Lyle has brought its broad portfolio of sugar reduction solutions, years of ingredient research, applications, nutrition and regulatory expertise, and access to global customers to the partnership, which forms part of Tate & Lyle’s ongoing open innovation programme.
“We are always looking to provide our customers with the latest innovation in the marketplace – this partnership with
BioHarvest allows us to do just that,” said Nick Hampton, Chief Executive, Tate & Lyle.
“Our open innovation programme is about creating cutting-edge solutions for the food and beverage industry. By partnering with entrepreneurial innovators like BioHarvest, we aim to disrupt the future of food for the better.”
Dr Yochi Hagay, CTO and Co-Founder of BioHarvest Sciences, added that the partnership formed a significant milestone in the company’s history.
It followed more than 15 years of intensive R&D and manufacturing scaling of the Botanical Synthesis technology process to the point that global innovators like Tate & Lyle can now leverage its capabilities to develop new plant-derived molecules better to meet consumer demand for healthier food and beverages.
meet the grower
GARLIC REVOLUTION New Zealand' s
Fourth-generation
horticulturist Chris Morrison comes from a family of serial entrepreneurs. In the 1990s, the family business was the largest exporter of fresh vegetables in New Zealand.
Te Mata Garlic Ltd started as a retirement project for Morrison, who spotted a gap in the market in 2018. Located in Havelock North, it was possible to grow only on land with no history of allium cropping, thus avoiding exposure to soil borne diseases, a problem that plagues the industry.
“Hawkes Bay is of similar latitude to all the large garlic-growing regions worldwide. We have abundant clean soils, ample sunshine and water. We do not use herbicides or insecticides, and only a very light fungicide when required for allium rust,” said Morrison.
“We have a strict sustainability-focused growing program, without synthetic fertilisers or plant growth regulators, that are so common in commercial horticulture.
Whilst not fully organic, we are as close as you will get in commercial garlic. This is a major point of difference.”
He added that garlic consumption and home growing have increased significantly since COVID-19, enabling Te Mata Garlic to supply both culinary and planting stock markets.
At the same time, the most challenging harvest was in 2024, as the region experienced a spring drought. Size and yield were down, as 50 percent of the growing area had no irrigation available.
“We pushed our luck after three consecutive wet springs. As we are increasing production by 50 per cent each year, every season brings larger crops and their attendant challenges. The climate is warming, but as we grow garlic through the winter, this does not adversely affect the garlic.”
Morrison added that they are constantly innovating and selecting products for commercialisation, with several new types of garlic in the pipeline. His favourite has been the Te Mata Red Creole, which he said was the best garlic and was also relatively easy to grow, all over New Zealand.
The next to be released is ‘Te Mata Giant’, which produces bulbs up to
CHRIS MORRISON
Te Mata Garlic Ltd
100mm in diameter. They also have an ultra-early type that harvests in late September, but that is a couple of years away from commercialisation. Additionally, they have selected and branded seven unique types of garlic for sale. Another new venture is growing shallots.
The farm has grown from a quarter hectare to 10 hectares in six years; the market will dictate how much bigger it gets. For now, demand exceeds supply, and they have been putting a lot of effort into increasing online sales, with the webshop experiencing triple-digit growth.
“Farmers need to get closer to the end user, and vice versa. It’s a win-win for traceability, carbon footprint, and economics.”
As for the future of New Zealand’s garlic industry, Morrison said the industry was moving North. Once it was confined to Marlborough, and the harvest was in February each year.
Now, Hawkes Bay and Pukekohe have become the main growing areas, with harvest starting in mid-November. This means that quality New Zealand garlic is available for a greater part of the year.
20 minutes with
CHANGING NZ’S
Honey Industry
Dr Megan Grainger was first exposed to manuka honey research six months into her undergraduate degree when Professor Merilyn Manly-Harris at The University of Waikato asked her to join her chemistry research team.
DR MEGAN GRAINGER
Senior Lecturer in Analytical and Environmental Chemistry
She helped to isolate and identify the compound known for the non-peroxide antibacterial activity in mānuka honey. The team discovered that the compound responsible for the unique antibacterial properties of mānuka honey was methylglyoxal (MGO). This opened doors for new research and sparked Dr Grainger’s interest in chemistry and mānuka honey, leading her to research mānuka honey for 18 years.
MGO is not initially present in mānuka honey; a chemical reaction forms it from a compound (dihydroxyacetone, DHA) in the mānuka nectar. Each batch of mānuka honey has a different concentration of DHA due to natural biological variation in the tree and the visiting habits of the bees.
For her PhD, Dr Grainger examined the growth of MGO in honey over time and how temperature affected the reaction. She created the first forecast model to predict the maximum amount of MGO that could
University of Waikato
form from a batch of honey and how this would alter over time and with various storage temperatures. This was the industry’s first forecast model and has changed how the industry operates.
Previously, beekeepers were heating their honey for long periods, as the higher the MGO, the more they were paid. Dr Grainger discovered that MGO can decrease if the storage temperature is too high. Hence, it is a balancing act of time and temperature.
“These days, the industry now routinely uses forecasting to predict the MGO of a fresh drum of honey content and can sell honey on the forecast, which helps with cash flow and produces a higher quality product since the honey is not heated as high or as long,” said Dr Grainger.
Due to its high export value, mānuka honey is heavily tested to ensure it is authentic and meets regulations. However, this has often resulted in false-positive tests
due to the unique compounds present in the honey. Failed shipments are either turned back at the border or destroyed, costing honey companies significant amounts of money.
An area of Dr Grainger’s research has been to understand why some export tests give false-positive results.
“Understanding and creating new tests or providing evidence for a test exemption is important for the apiculture industry so that mānuka honey can be exported without failing quality tests.”
Recently, two pieces of research commissioned by the Mānuka Charitable Trust and carried out by Plant and Food Research and Ag Research, respectively, have shown that New Zealand’s mānuka tree (Leptospermum scoparium) is a genetically unique species and the honey it produces has no international equivalent. It contains 2,300 compounds responsible for antibacterial, antimicrobial, anti-
inflammatory, antioxidant, antifungal and antiviral effects. In comparison, clover honey contains only 90 compounds.
Due to its antibacterial activity, methylglyoxal (MGO) is a key compound in mānuka honey. Unlike other honeys, MGO remains effective when applied to wounds, making mānuka honey especially potent. MGO also binds to wound proteins, inhibiting the inflammatory response to bacteria and helping reduce scarring. With rising global antibiotic resistance, such as MRSA, mānuka honey is valuable as bacteria cannot develop resistance to it.
Honey is graded by MGO content: lower concentrations suit daily health and wellness, while higher grades are ideal for medical use on wounds and burns. Mānuka honey can be taken straight from the jar for coughs and sore throats, and its antiinflammatory properties help treat skin conditions like dermatitis and psoriasis. Rich in antioxidants such as phenolic acids and flavonoids, it helps combat oxidative stress and reduce the risk of chronic inflammation-related diseases.
“Māori have used parts of the mānuka tree as a medicine (rongoā) for 1,000 years. They chewed leaves and bark for sore throats, and as an oral treatment, they used ash and gum to create balms to treat burns and bark infusions for stomach ailments. There are now scientific reports backing up these uses.”
Researchers and industry organisations such as the UMF Honey Association have been working on accelerating research through expanding international research partnerships. With more research being published, evidence has shown that mānuka honey can be used for not only topical application but also as a functional food.
Dr Grainger added that there has been some promising research lately on the role of mānuka honey in supporting digestion and improving specific gut health conditions.
At the same time, she warned companies to be careful about how they present any scientific data. There is an obligation to let consumers, or anyone, understand what research has been done, and findings need to be put into context.
Mānuka honey sits on the supermarket shelf next to other honeys and spreads since it cannot yet be marketed with health claims. References to health benefits on jars of honey are not allowed, and companies should encourage consumers to do their own research.
“There is still a lot we do not know about mānuka honey. I am excited to contribute to uncovering new information and to engage with other researchers’ discoveries.”
