Extracts from the shiitake mushroom would be used to create a new line of export products for the Chinese market.
The research project extends a 20-year partnership between Alpha Group and the Riddet Institute that has seen over $3 million invested to develop world-first fermentation technology and new export markets for New Zealand.
Professor Yihuai Gao, founder of Alpha Group and a global leader in fungi research, said the export opportunity for a shiitake mushroom range was significant.
He said the company’s proprietary fermentation process enabled Alpha Group to extract nutrients with minimal environmental impact.
“The global appetite for functional foods and natural wellness products is growing rapidly, and our shiitake mushroom range positions New Zealand as a credible exporter of high-value, science-backed nutraceuticals that meet this demand.”
Gao said that after more than two decades of researching bioactive compounds in fungi, Alpha Group had the evidence and technology to turn New Zealand’s scientific excellence into a commercial advantage on the world stage.
“By utilising controlled fermentation, we can deliver natural bioactives sustainably, creating products that support both human health and the planet.”
He said the potential export value of the group’s shiitake range was “enormous”.
“We’re not simply growing mushrooms, we’re developing a biotechnology platform capable of producing consistent, high-purity ingredients at a global scale.”
The goal was to position New Zealand as a global centre of excellence for bioactive research and production, he said.
“What began with shiitake mushrooms is just the beginning, as this technology opens the door to a range of new, high-value exports derived from our natural environment.”
Distinguished Professor Paul Moughan, co-founder of the Riddet Institute, said the science could open new doors for growers across multiple crops.
Kiwi scientists believe a breakthrough in fermentation could create a new multimillion-dollar export market for shiitake mushroom extracts into China.
“The institute has a long track record of extracting nutraceuticals from non-traditional sources such as kiwifruit polysaccharides, macadamia nuts, avocado and even New Zealand ginseng,” he said.
Moughan said New Zealand wasted significant volumes of kiwifruit, feijoa, and avocado, all of which contained potent bioactives that were underutilised.
“The new fermentation research is not limited to shiitake mushrooms – the same bioreactor systems could, in principle, be adapted to other crops and food byproducts, providing future opportunities to transform horticultural waste into premium nutraceuticals.”
Moughan said this was about helping the horticultural sector shift from volume to value.
“Our role at the institute is to take world-class science and show how it can be adapted to unlock commercial opportunities across multiple crops.
“The fermentation platform being built now represents a model that can be scaled and transferred to other produce – creating a pipeline of new, evidence-based nutraceuticals.”
– Supplied by Alpha Group