Massey innovators amongst 2024 KiwiNet Awards finalists

The 12th annual KiwiNet Research Commercialisation Awards honours 18 finalists who are transforming scientific discoveries into new technologies, businesses and real-world solutions. These innovations, emerging from outstanding research within Aotearoa New Zealand’s universities, Crown Research Institutes and other research organisations, are driving significant economic and societal benefits for New Zealand.

This year, Te Kunenga ki Pūrehuroa Massey University has a record six finalists across five award categories.

KiwiNet Chief Executive Officer Dr James Hutchinson says, “The KiwiNet Awards highlight the powerful economic impact of research commercialisation and showcase the collective strength of our science and innovation sector. Our 2024 finalists are exceptional. From tackling climate change to improving health outcomes, they’re solving problems that matter for New Zealand and the world. This year, we’re excited to introduce the Commercialisation Rising Star category, shining a light on emerging commercialisation professionals shaping the future of our sector. Together, we’re creating lasting benefits for our communities, economy and environment.”

Award winners will be announced at an evening reception on 9 October in Auckland.

The Massey finalists in the 2024 KiwiNet Research Commercialisation Awards are:

Sprout Agritech Breakthrough Innovator Award

Dr Arup Nag – Innovating tomorrow’s food today 

Blending industry experience with cutting-edge research, Dr Arup Nag is pioneering food innovations that address real-world challenges.

Shelf-stable probiotics, dairy-free cream and protein-packed alt-dairy cheese are among the products coming to market through Dr Nag’s work. With over a decade in the food industry before earning his PhD at Te Kunenga ki Pūrehuroa Massey University, he knows what it takes to transform ideas into impactful technologies.

His first research breakthrough enhanced the long-term storage of probiotics, the gut-friendly bacteria used in food and beverages. This led to the creation of ProBioLife, a patented probiotic encapsulation technology that allows certain probiotics to be stored at room temperature, now licensed to Alpha Group.

As the first Food Innovation Manager at the Riddet Institute, Dr Nag built a world-class team that developed a revolutionary processing technology for dairy alternatives, creating products like dairy-free creams, milk and powders from legume seeds. This ingenuity led to the founding of alt-dairy ingredients spin-out ANDFOODS, which raised $2.7 million in an oversubscribed investment round in 2024. As CTO, Dr Nag is helping steer ANDFOODS towards explosive growth, attracting the attention of major global food companies.

He is also championing the commercialisation of a novel protein solution for alternative dairy cheeses with mentee Dr Debashree Roy. Unlike most plant-based cheeses, their dairy-free cheese boasts protein levels comparable to traditional dairy, without sacrificing taste or functionality.

Arup's passion for translating research into impactful solutions underscores his belief in commercialisation as a crucial pathway for publicly funded research to benefit society.

Emily McIsaac - Making dairy proteins - without the cows

Auckland scientist and entrepreneur Emily McIsaac is leading a dairy revolution with her pioneering work in producing milk proteins without using cows. As Chief Operations Officer and co-founder of foodtech startup Daisy Lab, Emily is driving the commercialisation of her master’s research, which focuses on producing bovine milk proteins using microorganisms.

This process, called precision fermentation, creates dairy-identical proteins that replicate the taste and texture of cow’s milk. This innovative technology significantly reduces the environmental impact of dairy, cutting greenhouse gas emissions by up to 96 per cent, water use by 97 per cent and land use by 99 per cent. In addition, waste streams are used as a feedstock for the methane-free milk.

Emily’s expertise in molecular biology has been key in developing new methods to produce key dairy proteins like casein, lactoferrin and beta-lactoglobulin, resulting in a patented technology that offers a sustainable alternative to traditional dairy.

With a keen interest in business, she has developed her skills in operations and finance to navigate the commercialisation of her research. As Daisy Lab’s COO, she provides strategic and operational guidance and has built strong relationships with private sector stakeholders to help the company rapidly scale its operations.

In March 2023, Daisy Lab closed a $1.5 million seed round to scale up its microbial whey protein production to support its development of proteins using precision fermentation.

Emily is also dedicated to fostering innovation through collaboration. She works with research institutes across New Zealand on joint research projects and resource sharing, promoting a culture of entrepreneurship and knowledge exchange. Through her leadership and collaborative spirit, Emily is transforming scientific discoveries into practical solutions that will continue to drive technological and economic growth in New Zealand.

BNZ Researcher Entrepreneur Award

Distinguished Professor Harjinder Singh

Distinguished Professor Harjinder Singh has a remarkable record of translating scientific breakthroughs into tangible products with commercial and societal benefits. Renowned for his pioneering work in food science, Harjinder is the inventor behind many of the university's most notable commercial successes. 

A standout achievement is as a key inventor of Ferri-ProTM technology, a breakthrough designed to tackle global iron deficiency. This innovation was acquired by Nestlé in 2018 and recently launched in Pakistan, where it is already making an impact for the one-in-two children affected by iron deficiency. This deal remains Massey's largest in terms of commercial value and societal impact.

With an impressive portfolio of 25 patents and several new projects in the pipeline, Distinguished Professor Singh's influence extends well beyond the laboratory. His expertise has attracted collaborations with global food leaders like Danone, Pepsico and Goodman Fielder. Shelf-stable probiotics, milk proteins produced by Fonterra, licensed Omega-3 encapsulation technology and alternative dairy products are among the market-driven solutions made possible through Harjinder’s research.

In 2012, his achievements earned him the Prime Minister’s Science Prize, New Zealand’s highest science honour. More recently he was awarded the 2024 Institute of Food Technologist (USA) Lifetime Achievement Award in honour of Nicolas Appert - the first person in NZ/Australia to receive this honour.

Currently serving as Director of the Riddet Institute at Massey University, Distinguished Professor Singh continues to shape the future of food science. His dedication to mentoring emerging researcher-entrepreneurs reflects his belief in the transformative potential of commercialisation. By fostering the next generation of scientists, Harjinder ensures that his legacy of innovation and impact will continue to grow.

KCA Commercialisation Rising Star Award

Ella Moffat - An emerging leader in the commercialisation ecosystem

Ella Moffat has quickly emerged as a force in commercialisation at Massey Ventures.  Starting as an intern in mid-2021, her swift progression to Analyst and then Commercialisation Manager highlights her innovative approach and commitment to professional development.

Just two months into her analyst role, Ms Moffat began managing her own commercialisation projects. Early in her career, she demonstrated her aptitude by taking the commercial lead on an industrial design project focused on improving cold-chain storage of temperature-sensitive pharmaceuticals.

Today, she manages several projects in Massey Ventures pipeline, crafting IP strategies and leading discussions with local and international stakeholders. As Massey Ventures Portfolio Manager, she also oversees Massey Ventures’portfolio of 16 companies.

Ms Moffat's impact extends beyond her core responsibilities. One of her biggest achievements to date is pioneering New Zealand’s first Student Investment Fund at Massey, creating a platform for students to engage in commercialisation.

She also played a key role in establishing AgritechX, a collaborative network transforming the agriculture industry by challenging traditional tech-push models. AgritechX identifies opportunities to disrupt the agriculture sector, seed research and development projects, and validate the technology amongst the collective’s partners before commercialising and sharing the benefits.

Ms Moffat is at the forefront of creating new opportunities in commercialisation. She joined Nexus’ 2024 organising committee to support emerging leaders in commercialisation and set a precedent with her international tech transfer secondment to Louisiana State University. Her involvement with the Momentum Investment Committee, Chiasma Manawatū and the US Embassy Youth Council, among others, further highlights her dedication to the field.

Her career to date is marked by her forward-thinking approach and dedication, setting a high standard for her peers. She is rapidly emerging as a leader in New Zealand’s innovation ecosystem, embodying the future of commercialisation leadership.

PwC Breakthrough Project Award

ANDFOODS - Breakthrough dairy-alternatives taking the world by storm

ANDFOODS, a Massey Ventures spin-out, is redefining plant-based dairy with great tasting, sustainable dairy alternatives derived from legumes. Emerging from stealth mode in early 2024, the Palmerston North-based company raised an oversubscribed $2.7m seed round with Icehouse Ventures as the lead investor.

Developed through years of research at the Riddet Institute, hosted at Massey, the company’s patent-pending technology transforms legume seeds into low carbon, allergen free dairy alternatives.

ANDFOODS’ flagship cream stands out in the market for its superior taste and performance, while its versatile powders and milks seamlessly substitute dairy in a wide range of recipes.

Instead of focusing on commercialising “another plant-based milk”, the Massey Ventures team identified the true value in the upstream technology platform. This approach led to a branded ingredient strategy that enables global food companies to easily substitute dairy in their product lines.

ANDFOODS has rapidly gained traction under the leadership of former Synlait CEO Leon Clement as Chair, new CEO Alex Devereux and CTO Arup Nag. In less than a year since its launch, the company has made significant strides in product development and formed crucial confidential partnerships with some of the world’s largest food companies that present an opportunity for ANDFOODS to create significant value.

ANDFOODS’ innovative technology positions the company for tremendous international growth, offering high-quality dairy alternatives that meet the demand of a USD$40 billion global market.

AJ Park Commercialisation Impact Award

NovoLabs and Massey Ventures: Advanced UV technology bringing cleaner water to the world

A New Zealand innovation is setting global standards in water disinfection with its groundbreaking Supercritical UV® technology. Born from decades of research at Massey University, NovoLabs® has developed a unique approach to ultraviolet (UV) disinfection, making cleaner, safer waterways more affordable and more sustainable.

Supercritical flow, a rare type of ultra-thin and fast liquid flow, forms the foundation of NovoLabs' technology. By positioning UV lamps above a supercritical flow, the system enables high-intensity UV to penetrate through the liquid. This world-first design overcomes the limitations of traditional UV systems, which struggle with low-clarity liquids, and significantly broadens the scope of UV disinfection applications.

NovoLabs' technology has already achieved significant milestones, including patent protection in 28 countries, with a second patent pending. Since its spin-out in 2021, the company has seen impressive growth, securing a Series A investment with the Climate VC Fund in late 2023 amidst challenging market conditions. Their technology's ability to disinfect even ultralow UVT liquids at a 99.996 per cent efficacy rate sets them apart in the $NZ8 billion global UV disinfection market, dominated by legacy players.

Beyond its commercial success, NovoLabs offers substantial environmental benefits. By providing a chemical-free and lower-energy alternative to other disinfection methods, their Supercritical UV system reduces carbon footprints and improves sustainability.

Already a major supplier of industrial UV within New Zealand, with 1.5 billion litres treated in commercial applications, and having launched in Australia in 2023, NovoLabs now has its sights set on scaling up and expanding globally. With a solid foundation and cutting-edge technology, the company is set to make an impact on the international stage.

The Kiwi Innovation Network (KiwiNet) is a consortium of 19 universities, Crown Research Institutes, an Independent Research Organisation and a Crown Entity established to boost commercial outcomes from publicly funded research by helping to transform scientific discoveries into new products and services.

Read more about the awards here.