Breathe Easy: A natural fruit compound may help asthma

The following is a press release from Plant and Food Research. TV1 News ran a story from this release on 25 March 2010. Click on this link to view on the TV1 website, a news item arising from the Plant and Food Research press release. A copy of the item can be downloaded here (wmv format, 17mb).

A copy of the full published report is also available - click on this link: Asthma Report (pdf format, 0.7mb) .

A preliminary study by New Zealand company Plant & Food Research shows that natural chemicals from blackcurrants may help breathing in some types of asthma.

Researchers found a compound from a New Zealand blackcurrant may reduce lung inflammation with a multi-action assault in allergy-induced asthma. The compound was found in laboratory experiments to enhance the natural defence mechanisms in lung tissue by both suppressing inflammation-causing reactions and minimising inflammation.

The findings are published in the journal Molecular Nutrition and Food Research.

Fruit consumption has been shown to reduce symptoms in allergy-induced asthma yet this research is the first to give insights into the mechanism by which this may occur. The researchers identified that the component, epigallocatechin. reduced inflammation in lung issue. Epigallocatechin is a known antioxidant and a major component of proanthocyanidins found in blackcurrants.

In the Plant & Food Research study, led by Dr Roger Hurst, cells from lung tissue were used to test the effects on the immune system of a proanthocyanidin rich extract, from blackcurrant cultivars grown in New Zealand.

When the lungs are exposed to allergens, the body's natural response is to attack the perceived foreign body which in some individuals results in long-term inflammation. Selective compounds found in fruit and vegetables may work together with the body's own natural defence mechanism to suppress long-term lung inflammation.

This study shows that epigallocatechin, from blackcurrants, works in conjunction with other atural immune responses that occur at the same time to reduce inflammation. These reactions are distinct from the inflammation-reducing activity of another group of compounds anthocycanins. which are also rich in blackcurrants. Anthocyanins are known for their antioxidant properties and, interestingly, have been shown by Dr Hurst's research group to influence inflammatory mechanisms and complement the body's own natural immune responses. The research shows some compounds in fruit thought to promote health with their antioxidant activity are keeping us well by other means.

To find natural compounds that potentially reduce lung inflammation and complement the body's own immune response is an exciting breakthrough," says Dr Hurst. "Should we discover more about how this works we may eventually develop foods containing these compounds that could provide more natural alternatives to assist conventional drug treatments for asthma and even other allergic re-actions."

The study is part of Plant & Food Research's Food Innovation science platform that focuses on discovering the natural goodness in fruit, vegetables, grains and seafood and using this knowledge to develop fresh whole foods, ingredients and food concepts. Dr Kieran Elborough GM Science Food Innovation says research is improving the understanding of food and its makeup, how it benefits us and the development of new value technologies, ingredients and products.

"Maintaining wellness in a natural way is a growing consumer trend that food companies recognise, "says Dr Elborough. New Zealand is well known for its quality fresh produce and I am quietly confident our understanding of natural compounds in fruit, vegetables, grains and seafood has good potential for food and beverage companies."

Plant & Food Research is a New Zealand government-owned science company. With over 900 staff based at sites across New Zealand as well as in the USA and Australia. Plant & Food Research provides research and development that adds value to fruit, vegetable, crop and marine-based food products.

A new Blackcurrant Product

The One Square Meal bikkies have been on the market for some time, but the range has been extended with packets of bike sized OSM's available - each of whcih is one quarter the size of the big bikkie.

OSM has won gold three times at Massey University Food Awards, and olympic triathlete Hamish Carter has endorsed them.

The bites are softer than the biggie, with flavours of apricot with manuka honey, and my favourite (of course) cranberry with blackcurrant.

I will often throw in a big bikkie when I am off for a bike ride, but am keen to try the bite sized OSM's which may be easier to eat when on the go.

Sarau Festival 2010

The Sarau Festival is an exciting annual event to celebrate all the moutere region has to offer. The second festival, on Sunday, 1st of February, 2009 at Moutere Hills Community Centre in Upper Moutere Village is set to be another wonderful family oriented afternoon and evening of fun.

The entry fee is $5 per adult, and children are FREE.

This celebration of the diversity and quality of produce from the Moutere region will include:

• A vibrant Farmers Market of local produce, wares and curios.
• The “Blackcurrant Festival” set in the heart of the New Zealand blackcurrant industry.
• The second “Moutere Valley Mountain Bike Race” – take this rare opportunity to traverse the Moutere olive groves, orchards, hop gardens, fields of boysenberries & blackcurrants, vineyards, and our local cheese factory.

Make a note in your diaries, and stay up-to-date with news and details by signing up at http://www.saraufestival.co.nz.

Looking forward to seeing you there!

New Zealand-grown Blackcurrants Star of the Inaugural Plant & Food Research Functional Foods Symposium

Bill Floyd, Contract Manager of the NZ Blackcurrant Advisory Service, reports from the Symposium.

Is the Blackcurrant truly a super-food phenomenon or is that just a marketer’s slick slogan?

Some years ago Plant & Food Research, one of the world’s most respected fruit research organisations, turned its focus to New Zealand-grown Blackcurrants as part of the NZ government funded Healthful Berries programme. Some of the results of that programme were tabled at Plant &Food’s inaugural Research Functional Foods Symposium in Christchurch in June this year.

Scientists from the UK, Japan and New Zealand presented summary findings across a range of projects: and the results are stunning.

First presenter of the day was Julian Mellentin, editor of the internationally renowned New Nutrition Business. He set the scene for the Symposium by listing the major health platforms and the resulting opportunities for NZ horticulture. Four of the five major platforms were already spoken for and had very successful marketers meeting consumer demand globally. One shining example was the Energy platform, with Red Bull an iconic example of successful positioning.

But Mellentin thought the greatest opportunity of all is the Stress Platform. And yet, he said, there is no-one on that platform and it was a huge opportunity. “Where is the Red Bull of the Stress category!” he quipped. And the serendipity of that opening address theme and the focus on stress as the big opportunity, with the scientific presentations that followed, was quite amazing.

Dr Roger Hurst, of Plant & Food Research, presented a paper ‘Food & Health Platforms – health benefits of fruits, current research in our targeted health areas’. Some of the key points of that presentation:

Preliminary research has shown the natural chemicals found in blackcurrants may help balance the stresses exercise can have on the body. An extract from New Zealand grown blackcurrants taken before and after 30 minutes of intense exercise showed signs of three potential effects:

• Minimizing muscle damage by modulating oxidative stress
• Reducing inflammation and
• Potentially enhancing the body’s natural defenses against disease.

But perhaps more exciting, for me, was a presentation by Plant & Food Research doctorate student, Edward Walker, about how metabolites derived from plants protect us from oxidative stress.

It’s been known for some time that antioxidants measured in the lab didn’t survive in their original form within the human body, rather they are changed into new metabolite forms that are mostly treated as foreign substances. Walker’s research showed it’s the new metabolites that trigger the body’s own mechanisms which protect us from oxidative damage. This improved understanding of how our bodies attain good health through food, will guide future product development of ingredients, foods and beverages.

The research of this young Plant & Food Research investigator alongside the cause-effect results of Plant & Food Research’s other projects provides an exciting prospect for blackcurrants: a potential superfood anti-stress solution.

The Symposium concluded with an expert panel looking at the papers presented and discussing questions from the floor. Keith Owen, manager of the NZ Blackcurrant Research Foundation represented the berryfruit industry on the panel. A number of questions from the floor asked why New Zealand could have a special international Country-of-Origin value for fruits and vegetables. Keith used the NZ-grown blackcurrant and its unique market successes in Japan and the USA to suggest a marketing model for the NZ horticulture industry per se.

So for me, this was an amazing day: a wonderful insight into the world leading research being done by Plant & Food for the NZ horticulture industry. As I left the symposium I remembered Julian Mellentin’s challenge: and if ever there was a a fruit ready to be the next Red Bull it has to be the NZ-grown blackcurrant!

So here’s a thought - it’s 2016: the LA Lakers basketball team celebrate NBL finals success with a BlackBull recovery drink, European Champions Football Club winners Real Madrid thank their sponsors BlackBull for their support, and NZ rowing-8 members each down a BlackBull after winning the Gold medal at the Tokyo Olympics.

Global ‘Team Black’ has Kiwi Captain

The world blackcurrant industry has formed a new team to promote and develop global consumer demand for Blackcurrants.

The new organisation, the International Blackcurrant Association (IBA), will be lead by a New Zealand team with Jim Grierson, a Christchurch-based agronomist and member of the CRT management team, as President. Norwegian grower-marketer Svend Jensen is Vice President IBA and European Sector Chairman.

NZ Blackcurrant marketing strategist, Bill Floyd, will be responsible for working with marketing strategists from the UK and Europe to develop a global market strategy. The Association comprises of 18 nations that between them produce an average of 200,000 tonnes of Blackcurrants per year.

“Although NZ is a minnow in terms of volume at an average of 10,000 tonnes NZ has been acknowledged as a leader in the development of pioneering research and generic marketing,” says Grierson.

“Priority for the new organisation will be to get a focus on the main health platforms the blackcurrant represents. Just this year the NZ-based Plant & Food Research released its findings that Blackcurrants could play a major role in recovery from physical stress after strenuous sport and training; and also provide significant value in addressing oxidative stress from mental stress. When we add this to last year’s findings by the UK Blackcurrant research team that Blackcurrants indicate the potential to reduce the onset of symptoms of dementia: we have a very powerful set of values for consumers,” says Grierson.

Canterbury Blackcurrant farmer David Eder will represent the major sponsor of the new organisation, Four Leaf Japan Co Ltd, on the International Committee. Other countries on the Committee are Finland, Norway, UK, Poland, France, Holland and Germany.

New Zealand Blackcurrants Overseas

Visitors sampling blackcurrants at the Horticulture Marketing stand.

Blackcurrants were well represented at Foodex 2009, Japan.

Foodex Japan is held annually, welcoming 2,400+   exhibitors from 60+ countries and drawing 90,000+   visitors over the 4 day show     period. With over 30 years serving as Japan’s top trade food and    beverage show. FOODEX JAPAN is renowned as an established and        rewarding event. In 2009, the NZ industry was represented by Horticulture Marketing/ Blackcurrant Co-op, Sujon berryfruit, and RD2 International.

Blackcurrants are still a new product in Japan, and events such as Foodex are a critical part of ongoing efforts to raising consumer awareness - despite the tremendous work carried out by the Japan Cassis Association.

Tasting sessions were shared with Tatua Co-operative Dairy awho used blackcurrant in their Mascarpone Cheese. It appears that Tatua were extremely pleased with the taste combination of the blackcurrant / mascarpone and pushed it hard. The gelato ice creams that were brought up were very popular and Barkers Blackcurrant juice finished off a very good selection of tastes for our visitors.

A comment from Alan Dobson of Horticulture marketing was that the “trade” retail and food service were more knowledgeable about blackcurrant than last year and more interested. A good sign that awareness is building

During 5-8 March 2009, Natural Products Expo West took place at the Anaheim Convention Centre in Anaheim, California. This is one of the largest food and beverage trade shows in the United States, with an emphasis on ‘natural’ and organic foods. In  addition to the vast food exhibition halls, significant space is given over to nutraceuticals, health supplements and associated ingredients.

A huge number of food and beverage manufacturers exhibited, among them many offering all sorts of fruits and juices - exotic and not so exotic. Within these halls, and against this crowded background, blackcurrant, and notably New Zealand blackcurrant, was visible. This reflected the evolution and         increasing profile of this largely unknown berry (in the US), not to mention the efforts of its ‘champions’.

At the forefront of this promotion were those well known to the New Zealand industry. Both Greg Quinn and Jarrow Rogavin, central figures at the recent international congress in Christchurch,  continued to push the blackcurrant case internationally. Greg entertained at the Currant C booth with his range of blackcurrant and blackcurrant-based juices. Jarrow Formulas had a significant presence in the health    supplements hall, with one of the largest booths, 50% of it given over to the promotion of Jarrow’s range of New Zealand blackcurrant products
This very visible statement for the benefits of New Zealand    blackcurrant was a real credit to the combined efforts of Jarrow and JTB.

This significant show again proved a great opportunity to showcase NZ blackcurrant Internationally.

Sarau Festival - Upper Moutere

Thousands settle down for an early evening concert and picnic on the grass at the Sarau Blackcurrant Harvest Festival.

The second annual Sarau Blackcurrant Harvest festival was a stunning success. Thousands flocked to the tiny town of Upper Moutere (formerly known as Sarau to the early German immigrants to the area) to enjoy blackcurrants in many shapes and forms as well as the unique Upper Moutere Farmers Market.

Commercial production of Blackcurrants started in the Upper Moutere valleys in the 1950's but its development as a world class production region happened from the 1970's. At that time the Upper Moutere was world famous for its tobacco plantations but farmers looking for alternatives started planting blackcurrants. They soon discovered that the area was capable of producing some of the best blackcurrants in the world.

The Sarau Blackcurrant Harvest Festival is believed to be the only one of its type in the world.

David Wellington from Nelson-based Kerstens proudly displays the unique Blackcurrant fudges and chocolates created for the Sarau Festival.
The beautiful sunshine and idyllic temperatures meant that the 'Super Cool' shaved ice van was one of the most popular sites at the festival. Here, Peta Mills of Sunny Creek looks forward to her Blackcurrant ice cone served by Barry Johnston.
Ribena's Kara Morrow came down from Auckland to catch the magic of the Sarau Festival and enjoyed giving festival-goers free samples of Ribena's new drinks. The Ribena company sources much of its Blackcurrants from the Upper Moutere.
With their background in the NZ horticulture industry Glenda (left) and Bill Brett of Motueka are keenly interested in the different types of Blackcurrants being promoted by the NZ Blackcurrant Cooperative. Kayoko explains the tastes of the Ben Rua blackcurrant to Glenda while Jill and Bill discuss foliage values.
Young William Urquhart is a budding apiarist and honey gatherer. With his family he was offering the family's local honeys to festival-goers. Pride of place in his honey selection goes to their Berry Honey. This comes from a range of flowering berries but especially the blackcurrant fields of the Upper Moutere.
Iconic Upper Mouterian winemaker Tim Neudorf from Neudorf Winery and Heather Spence from Food Management Ltd judge the wines and juices category at the festival. The competition included such categories as /Preserves; Baking; innovative & original; and Juice and wine.
Mayu Matsuo from Auckland enjoys serving Blackcurrant Tai Yaki (Japanese hot waffles) at Sarau.
Saeko Kuze from Auckland keeps the Tai Yaki coming for festival-goers. The delicate light waffles studded with Blackcurrants were a great hit at the festival.
Chef Horst Wellmeyer from Siefrieds Nelson Winery Restaurant amazed festival goers with a stunning dish he created specially for the Festival: Blackcurrant and Black Olive-Pinot Noir sauce served over grilled lamb rack.

2008 International Blackcurrant Conference

The International Blackcurrant Conference was held in Christchurch in November 2008.

It was a world first and thanks to the delegates, presenters and sponsors, it was world class!

The inaugural world conference resulted in the formation of an exciting new organisation: Blackcurrant & Cassis International. That happened because of the passion and vision of the world industry: and the positive atmosphere that thes delegates, created in all the events of the Conference itself.

We captured hundreds of photos over the four days of the event: and we've put a collection of them on our website Conference gallery.

A full conference report and copies of presentations (as pdf documents) are now available - please click here.

Blackcurrant NZ Growers day: Christchurch, August 2008

The NZ Blackcurrant industry is seen as a very successful model by the world blackcurrant industry. A key to that success is the way all of the sectors in the NZ industry, from agronomists to growers to marketers, are fully informed and involved in all aspects of the industry. They know how it works and why; and where it can improve.

A cornerstone strategy of this real-time ongoing communication is the annual grower days organized by Blackcurrants NZ with Geoff langford the industry's Research Manager.

This year's Grower Day was held in Christchurch in August. Features were presentations on Breeding, Nutrition, Bees-as-"spray deliverers" and Propagation.

	HortResearch scientist Dr Roger Hurst gave an update on the Healthful berries project - a three year Government funded programme to investigate health benefits from blackcurrants. This work is showing interesting results to support the health benefits of blackcurrants, which will become more widely available in the near future.

Bill Floyd showed the growers the work of the NZ Blackcurrant Advisory Service over the first 12 months of its operation. Both Roger and Bill stressed the potential for NZ-grown Blackcurrants to have its own unique promotional positioning platform (something that consumers will relate to and give focus to the scientists and the marketers). And from their respective positions as scientist and marketer, both strongly advocated for Blackcurrants to be seen to have immense value in combating stress in the body.

Bill Floyd presentated examples of how NZ's top chefs now use Blackcurrants as part of their international promotion of NZ cuisine: seen here Chef Jason Dell of the Billionaire luxury resort on lake Wakatipu, Blanket Bay, created 3 recipes with Blackcurrants for his NZ Trade & Enterprise Asian Dinner Tour.

The Growers meeting was also used as an opportunity for BCNZ to thank outgoing members of the Board, who have each contributed much to the NZ industry over many years service: Murray Stephens, Michael Barker, and Roger Brough.

Blackcurrants on the Telly

Blackcurrants featured on Business, TV1 19 February, emphasising opportunities in Japan Click here to link to the item on the TVNZ website.

Japan Cassis Association

Click here for the latest on our work with the Japan Cassis Association

Blackcurrants in NZ Gardener

“New Zealand Editor of the Year 2007 and fruit & vegetable guru Lynda Hallinan (NZ Gardener magazine) took part in a Culinary 101 Blackcurrant Workshop, put together by the NZ Blackcurrant Cooperative.

The Workshop was organised by the Cooperative along with two blackcurrant gourmet marketers, Barkers Fine Foods (juices/jams/sauces), and Sujon (frozen berryfruits), to champion the development of new concepts for using Blackcurrants. The link below is to Lynda's blog entry where talks about her participation in the workshop and her new favourite summer dish - using blackcurrants of course! http://www.nzgardener.blogspot.com/

Christmas Blackcurrant recipe

On 29 November 2007, Blackcurrants featured in a christmas mince recipe, on TV1's Good Morning programme, with Anne Morton.

Click on the link here -Blackcurrant Mince to see the recipe (taste feedback welcome)

Media coverage

New Nutrition Business has published an article on blackcurrants as a Superfruit Case Study. This article has been reprinted with the permission of New Nutrition Business, and can be accessed here (4.2mb). This article was written with input from BCNZ, including reference to the Japan Cassis Association website and the Meiji product range.

Other media articles that may be of particular interest are from Food NZ (727kb), and Catering Plus (901kb).

Exreme Blackcurrants

Jane Lancaster, a Canterbury blackcurrant farmer cum practicing science consultant, has just concluded a study on the proven health benefits of Blackcurrants. The studies showed that taking an ordinary serving of Blackcurrants dramatically improved blood circulation by as much as a factor of 40% and led to reduced muscle stiffness, cramp and fatigue symptoms. This is because the anthocyanins improve blood circulation in stressed muscle tissue. Continuous muscle contraction shrinks blood vessels in the muscle group concerned and stifles the body's ability to remove metabolites such as lactic acid. And muscle stiffness, pain and cramping can result. This lactic acid buildup is what defeats most endurance athletes." Full release available here

This is the page to come to regularly, for breaking news on NZ Blackcurrants.
Click here for a gallery of the news pictures.

Click on this link to view on the TV1 website, a news item arising from the Plant and Food Research press release. A copy of the item can be downloaded here (wmv format, 17mb).