Yesterday, company chair Alan Malcolmson opened the 140-square meter extension on the FoodSouth building at Lincoln University. The extension features a low-care room, allowing FoodSouth to process a wide range of raw materials into high-value ingredients.
"The new space also includes an additional high-care food-safe processing room, bringing our total number of rooms available for client scale-up and product development to five. The larger space will enable our team to easily move FoodSouth's extensive range of processing equipment to customise each room for client production needs," said John Morgan, FoodSouth CEO.
The building on the Lincoln University Campus delivers product scale-up support for food and beverage companies and is the South Island hub for the New Zealand Food Innovation Network.
During its seven years of operations, FoodSouth has worked with various clients to help them develop new products, including, Harraway's Oat Bites, Otis Oat Milk, Cookie Time's Tea Cookies for Japan and Westland's UHT cream for China.
"Since much of our research in the food and beverage sector is directed towards innovation, it is hugely beneficial to have FoodSouth's expertise, knowledge and leading-edge tools on-site to connect our students and researchers with industry," said Professor Grant Edwards, Lincoln University Vice-Chancellor.
"Our partnership and co-location with FoodSouth has facilitated many industry-led student projects and collaborations over the years, and we are committed to building on this valuable relationship."
