Food science and innovation awards for Riddet and its co-director

Riddet Institute co-director Professor Harjinder Singh was presented with the JC Andrews Award, the New Zealand Institute of Food, Science and Technology‘s most prestigious award, at the institute's annual conference dinner in Rotorua last week.

The award is presented annually in memory of Massey University's first chancellor, Dr John Clark Andrews, who proposed that a food technology degree course be established at the University. It recognises institute members who make a substantial contribution to science and technology and leadership in the food industry.

The Riddet Institute also received the institute Food Industry Award for Excellence in Innovation for its ProBioLife technology. The award was presented to Dr Shantanu Das, Riddet’s Product Development Manager.

ProBioLife enables food companies to deliver probiotics through shelf-stable foods. This will enable the food industry to make the benefits of probiotics available to millions of additional consumers particularly in developing countries, where there is often no access to a chilled supply chain. It also gives consumers a wider range of probiotic delivery options beyond yoghurt, cultured milk and fruit juice.

The award acknowledges significant new development in a process, product, ingredient, equipment or packaging, which has been commercialised within the last 12 months. The Riddet Institute has proven the ProBioLife technology in a trial product and is looking for commercial partners.