Greenfern Industries, Sustainable Foods, and the Riddet Institute (Massey University) are working together on the hemp-based food products and ingredients for both the New Zealand and export markets.
Greenfern’s primary focus is on wellness and medical cannabis products, however co-director Dan Casey says it makes sense to partner with other relevant industry leaders to utilise the products of Greenfern’s hemp crops.
“We have an abundance of high-quality hemp from which we obtain seed, cake and oil so we partnered with the Riddet Institute to work on background research and hemp product development. We’ve spent 12 months working with Riddet Institute on the product and, after several iterations, we’ve produced some very valuable shared IP.”
Distinguished Professor and director of the Riddet Institute Harjinder Singh, says the research and product development in the area of alternative proteins, particularly meat substitutes, is moving fast.
“New Zealand-grown hemp and its use in food products is a growth area for our primary industries. The Institute is focussing effort to assist growers in converting their crops to new and value-added food products for domestic and international markets,” Singh says.
“This also furthers our scientific understanding of hemp as a food source. We are delighted to partner with Greenfern Industries and Sustainable Foods and look forward to continuing our collaboration.”
Casey says the product had got to the point where it was time to get a food manufacturer involved so they approached Sustainable Foods.
“Greenfern is incredibly passionate about environmental sustainability so we’re really pleased to have Sustainable Foods on board – our values are really aligned. As well, their technical expertise, manufacturing plants, capability and logistics are exceptional,” he says.
Founders of Sustainable Foods Justin Lemmens and Kyran Rei say that after several years of development, their New Zealand-made plant protein products provided an increased total consumable protein content.
“We have a strong sustainability alignment with Greenfern, and we’re thrilled at the strategic partnership to further develop New Zealand-made and -grown products to meet the world’s growing demand for plant-based dietary choices,” Lemmens say.
The first step together will see commercial production trials of a meat alternative along with snack products where hemp is a key ingredient.
“We will be very engaged during the rest of 2020 with product trials, focus groups and taste and texture profiling. At this stage we plan to release product onto retail shelves in early 2021.”
