An exciting young company turning primary industry by-products into functional food-grade ingredients has moved its head office to Foodeast-Haumako this week.
Mara Bio takes food industry side streams – left over products from food manufacturing processes – and, using fermentation and edible fungi, develops high-value protein powders that can be used in a range of foods including meat-replacement products and protein bars and shakes.
Mark Balchin, Steve Boggs and head scientist Dr Maya Tangestani are the brains behind Mara Bio. Two-and-a-half years from set-up, the start-up company is believed to be the only New Zealand player in this innovative high-value space.
A desire to develop sustainability in the food industry, a vision to make use of an untapped food source and looking for solutions to feeding a growing world population drove the team, said Mr Balchin. The company’s vision is to contribute to a “healthier, more efficient, more productive world with less ‘foodprint’.”
“Hawke’s Bay, with its premium and plentiful first grade food produce and manufacturing, is an ideal home for us and within that, Foodeast-Haumako, with its focus on innovation is the perfect base.”
“We can use things like apple and beetroot pomace, food-grade grain waste, and side-stream products from dairy manufacturing in our fermentation processes. It is a very exciting space to be working in with win-win outcomes; excellent end products and we are contributing to a circular bioeconomy by realising the value of what would otherwise be treated as waste or low value stock food.
“Our proprietary fermentation technology is the key to the company’s success. It is a powerful, flexible process for using microorganisms to produce alternative proteins and bioactive compounds. Broadly, fermentation has been used in food production forever. Think food preservation, alcoholic beverages and to improve the nutritional value and bioavailability of foods ranging from yoghurt to cheese to tofu. Recently, fermentation has expanded far beyond its historical usage to a much broader range of applications and we are at the forefront of this,” said Mr Balchin.
Foodeast-Haumako chair Dr Nicky Solomon is thrilled to welcome Mara Bio to the facility; its second tenant following the arrival of JMP Holdings, a company involved in container care and logistics, including supplying customers with fast, cost-effective, safe and efficient methods of transporting food and beverages.
The team has strong links into innovation networks across New Zealand including with universities and the New Zealand Food Innovation Network, programmes such as Sustainable is Attainable, and organisations specialising in things like extracting value from what has typically been thought of as food waste (think apple skins, grape skins and sediment, and ‘imperfect’ produce).
Foodeast-Haumako board chair Dr Nicky Solomon said the board is delighted with the staff appointments, and that with the building complete both board and the team are working at pace to bring the facility to life.
“Both these companies are at the top of their games – finding innovative ways to support our region’s primary industries and shifting the dial on value creation. Mara Bio has expressed strong support for our kaupapa from early in the development and construction of Foodeast-Haumako, and we’re extremely excited to now welcome them to a space within the facility.”
First published by Foodeast-Haumako