
Investor backing sought by ovine collagen company
Tertiary Extracts Ōtautahi (TEO) has quickly grown to 30 staff and set up a factory processing more than 550 tonnes of waste sheepskins into collagen since beginning operations last year.
The company was created by four co-founders, including chief scientific officer Dr Rob Kelly, who want to build sales in the functional foods, dietary supplements and personal care sectors.
Research began in 2021 to develop Ovitage — ovine collagen with a greater range of amino acids higher in cystine, tyrosine and glutamic acid — followed by marketplace testing.
Initial ingredient sales to the United States, with plans to enter Europe and Asia, and TEO's launch of its own range for women encouraged the founders to seek investment to step up production.
Dr Kelly said the capital raise was expected to take place within the next few months.
"We are in the beginnings of business and, based on the opportunity that we see from this interest we are getting in early exports, we are looking to grow significantly. So we will be undertaking a capital raise shortly to drive this growth both in the entry of new markets and supporting further work to identify different health benefits."
They wanted to ideally work with strategic investors who understood the overall sector and specifically the nutritional market, he said.
They were "open and flexible" to a range of possibilities, which could include a shareholding.
Initial investment came from the founders and their families and friends, with support also from Callaghan Innovation, Ārohia Innovation Trailblazer grant and the Agricultural and Marketing Research and Development Trust (Agmardt). Development research was carried out at Lincoln Agritech.
Dr Kelly said they saw the main growth for the "world's most complete collagen" coming from the branded ingredient market, but had just released a finished product brand.
Last October, TEO launched its Everee Women range of functional protein supplements, with different product formulations for each stage of women's lives.
The range is combined with local plant extracts and biologicals to help with ageing and menopause.
Another perimenopause product combines Ovitage with a kiwifruit extract for gut health, while a post-menopause product has a blackcurrant extract to help brain health and cognitive performance.
Dr Kelly said women's health was a key area of focus because TEO's highly functional proteins addressed their under-served needs.
TEO is a finalist in the technology innovation category for the Primary Industries New Zealand Awards and also an early-stage category finalist in the Fieldays Innovation Awards.
The founders had been working in the nutritional space for many years in dietary and food supplements, particularly in the US.
"The [global] collagen market is over $US9 billion [about $NZ14.9b] and still growing quickly, so we saw that New Zealand didn't really operate in it of any significance and we also saw opportunities in that market."
Bovine collagen had associated environmental issues as it could come from factory-farmed beef or cattle raised on Brazilian land clear-felled of rain forest, while consumers were seeking differentiated proteins providing health benefits, he said.
"So, we looked at New Zealand materials and we produce a lot of raw material for collagen in the form of sheepskins from the red meat sector which are traceable, ethically sourced and grass fed with no-one felling rain forests to grow sheep and the sheepskin has a novel material. Nobody has really looked at ovine collagens and it barely features in this massive collagen market so we undertook the research to look at that."
Hundreds of thousands of waste sheepskins supplied by red meat processors would likely have gone into landfills.
A novel way was developed to isolate proteins from sheepskin materials to produce the patented Ovitage process and product for ovine collagen.
The amino acid profile produced a differentiated protein with greater health benefits, he said.
"Those amino acids are well understood as being important in particular health areas, and these were identified through our market analysis which were not being well met by existing proteins, particularly in women's health in the menopause area and the sport nutrition area."
For example, cystine aided healthy hair and nails, which was important for menopausal women, and helped with leaky gut syndrome.
A higher level of branched chain amino acids assisted with building and maintaining lean body mass, particularly for ageing women and men.
TEO proteins are mainly sold in powder form for overseas customers to make their own smoothies, protein bars, gummies and other formulations or turn into capsules for dietary supplements.
tim.cronshaw@alliedpress.co.nz
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Otago Daily Times
06-08-2025
- Otago Daily Times
Smoked brisket and cheese: Bakers earn national recognition
North Canterbury gastronomy was recognised in New Zealand, with several bakers and butchers earning national recognition. Last week Kells Kitchen of Amberley picked up a bronze medal in the Cafe Boutique section of the Bakels NZ Pie Awards with a smoked brisket and cheese pie. ''I was surprised on Monday night, when the Bakels rep phoned to say I needed to make more brisket and cheese pies because I would be selling out of them the next day when it was announced we had won a bronze medal,'' Kelly Northover, Kells' owner/ baker says. ''I really didn't expect it because I wasn't happy with the ones we sent up to the competition.'' She says she felt at the time of lodging her entry, the pies she submitted were not up to the high standards she and her all-women crew hold for their pies. ''I was a little bit worried about them and I knew I had run out of time to make another batch, so we packed them up and sent them off as is, and hoped for the best.'' She says she had forgotten all about the competition until people started calling to congratulate her. ''I've been a baker since I was 15 and have entered the competition every year with no wins. ''This year was our sixth time entering as Kells Kitchen, and we thought it might be nice to try something new other than the usual meat pies. ''I like beef brisket, so I was just winging it when we grabbed some Silver Fern Farms Beef Brisket and slow cooked it for about 16 hours, then we added it to one of our pie cases with some pickles to see how it went.'' She says customers didn't initially like the brisket and pickle pies, so she dropped out the pickles and grated in some cheddar cheese instead. ''That made all the difference; everyone liked it from then on. It became very popular, and if you walked by our kitchen at night, you could smell the smoked brisket cooking away.'' Kelly said they did indeed sell out of the pies the next day. This year, 520 bakeries entered the Bakels NZ Pie Award, submitting 4600 pies in 11 categories for the judges to sample. Nine of the top medals went to Auckland bakeries. In the Bakels NZ Pie Awards Steak and Gravy section, Arlyn Thompson from Artisan by Rangiora Bakery, scored an eighth place and also earned a fifth place in the Vegetarian category with her roasted pumpkin and kumara pie. In the Apprentice Pie Maker competition, Creag Fraser from Rangiora Bakery was placed fifth with a chicken with a spiced apricot sauce pie; his colleague Brooke Rowbotham, earned sixth place for her chicken with leek, bacon, and parmesan pie. Earlier in July, Harris Farms of Cheviot had received a gold medal in the New Zealand Bacon & Ham Awards for its free-farmed loin bacon, while Cattermoles Butchery of Kaiapoi won a silver medal for its dry-cured middle bacon and a bronze for its dry-cured shoulder bacon.


NZ Herald
28-07-2025
- NZ Herald
Why this scientist believes bread is making us sad
Her scientific journey began by analysing data from soldiers during the Second World War. It showed that during wheat shortages hospitalisations went down. Kelly and her colleagues then looked at the work in the 1970s of Curtis Dohan, a psychiatrist, who was publishing cases of people with schizophrenia recovering on a wheat-free diet. Dohan also visited remote islands in Papua New Guinea, where wheat was not part of the diet and found schizophrenia to be virtually absent, compared to its occurrence in wheat-eating populations elsewhere. Kelly then had the opportunity to run a large clinical trial looking at the antibodies produced by the body in a reaction to gluten. What she found was very high rates of antibodies to gluten in the bodies of people with schizophrenia. Her findings have now led her to believe there is a strong connection between brain function and people who have gluten sensitivity. And she is not alone. Evidence shows that consuming foods containing gluten may be linked to a host of psychiatric symptoms, via an immune response, in up to one in 17 people. Get Your Brain Off Grain, the book she has co-authored, draws together the most up-to-date research on the subject. 'There's really been this disconnect between gastroenterology and psychiatry. We don't know everything. But it's another step closer connecting the dots about these illnesses.' What is gluten sensitivity Gluten is a group of proteins found in wheat, barley and rye. These are key grains found in breads, pastas, pastries and many other of our favourite foods. Some people are sensitive to gluten. This means their immune system 'fights' against gluten as a foreign invader in the body. Coeliac disease is the most well-known type of gluten-related autoimmune disease. It causes damage to the digestive tract leading to a range of gastro-intestinal symptoms such as diarrhoea, bloating and stomach pain, as well as fatigue, weight loss and skin rashes. Coeliac disease runs in families and is diagnosed via a blood test or intestinal biopsy. It is related to another type of gluten sensitivity, often called non-coeliac gluten sensitivity (NCGS), which is about 10 times more prevalent than coeliac disease. However tests for coeliac disease are often negative in those with NCGS. 'It's challenging for someone to be diagnosed with non coeliac gluten sensitivity,' says Kelly. Gluten and inflammation Gluten was only introduced into our diets about 6000 years ago. 'The idea of breaking it down is really challenging for our bodies and it never breaks down completely,' says Kelly. When a person with gluten sensitivity eats something with gluten in it – even 'healthy' brown pasta or bread – their body produces antibodies to fight against the gluten. While two types of protein join to make gluten, gliadin and glutenin, it is the former that induces an immune response. This can cause inflammation and contribute to damage in the gut, which leads to the development of 'leaky gut'. The weakened gut wall allows the antibodies to gliadin to leak from the intestine into the general bloodstream. 'When it gets across the stomach lining, the body sees it as a foreign substance for some people,' says Kelly. Inflammation and the brain Consequently, inflammation may occur in other parts of the body, including a person's brain. When the antibodies' fight gets to the brain, symptoms that develop may include not only foggy thinking, and lack of energy, but also poor emotional control, anxiety, mood changes, hallucinations and/or seizures, that are often resistant to treatment with medications. 'There's a specific peptide sequence called 33-mer [found in wheat] that is highly associated with an immune response,' says Deanna. 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The link between coeliac disease and depression is well-established. One large study of over 2000 people with coeliac disease showed a 39% lifetime prevalence of depressive symptoms. 'One theory is that depression stems from the difficulty of living with a chronic illness,' says Kelly. 'But there are studies showing a more direct physiological link between coeliac disease and depression.' There is even clearer clinical data that those with schizophrenia can be helped by following a gluten-free diet. One patient of Kelly's suffering from schizophrenia always saw her illness worsen after having gluten. 'She was doing well in the community but when she had gluten she would be hospitalised. 'When she got into the hospital they would give her gluten because they wouldn't believe the family that that mattered. Each time the family would have to fight about it at every hospital.' Other proteins are also linked to inflammation of the brain. 'Casein from milk is another protein that is highly immunogenic.' The role of ultra-processed foods (UPFs) Outside of the gluten realm there's a movement towards understanding the impact of ultra-processed foods on our health. 'There's evidence to show that depression and anxiety and most mental health conditions are higher in people who eat high levels of UPFs, especially in the western diet.' And wheat is part of that. Wheat is now the most widely cultivated crop in the world, and it supplies 20% of all food calories and protein consumed by the global population. 'The data is showing us that there are more people sensitive to gluten than before, we think that's due to a higher gluten content in UPFs.' One of the reasons why gluten may now cause a more severe immune response is that there has been a six-fold increase in the gliadin content of wheat over time. This may be down to the use of high-nitrogen fertilisers and how wheat is processed. The antibodies show the way One young woman who came to Kelly suffering from anxiety and brain fog had previously been tested for gluten sensitivity by her gastroenterologist. 'She was told she didn't have coeliac disease or gluten sensitivity. So I brought her in to take part in my study, and sure enough her antibody response was the biggest I'd ever seen. 'I actually found antibodies to suggest coeliac disease, which are called TTG. I gave her the paperwork and said, 'please go back to your doctor'. When she went back, they did a biopsy and they found she had coeliac disease. It had been missed.' She is one of almost 1000 people in the general population that Kelly has tested for gluten antibodies. 'When people have these antibodies, once I say, 'You're positive for this, it might be worth trying a gluten free diet', most people report their joint pain went away, or their brain fog, or their anxiety and depression improved.' She has published 24 peer-reviewed studies around these antibodies and the relationship of gluten to neurological and psychiatric illnesses. 'Thirty per cent of my patients with schizophrenia have antibodies to gliadin. That means their body is having an immune response to wheat.' Should you change your diet? Her work has changed her diet. Kelly now eats a low carb, almost gluten-free. 'I'm not a fad diet person,' she says. 'If you'd told me I would be studying this I would have laughed. But science took me there.' From looking at animal studies, the data would suggest that gluten could be bad for everyone. 'We haven't gone so far as to say that,' says Kelly, cautiously. 'But when you start to dig into it, and you've seen what a brain looks like of an animal of gluten, it really makes me think twice about how much should be in my diet.' Still, not everybody should be on a gluten-free diet. About 10% of the population have NCGS. And Kelly sees lots of people who have no immune response at all. 'Their bodies handle it fine. But then there are lots of people who have the antibodies and coeliac in their families and that's where removal could really help people.' While it's not going to be a cure-all for everybody, typically Kelly sees changes in her patients in as little as three weeks. Brain imaging data has also shown how the blood flow in their brain improves on a gluten-free diet. 'We do recommend talking to your dietitian or doctor beforehand. That's because many foods that contain gluten are fortified with minerals and vitamins that our body needs, but struggles to get from our diet. Things like folic acid. You need folate for your brain.' She also notes that for those who have a psychiatric disorder, such as depression or schizophrenia, eating a gluten-free diet can be a challenge. 'Once you are sick, it's easier to just continue to eat gluten because it's cheap and you don't have to spend time cooking. When you're not feeling well you don't want to spend time cooking fresh vegetables. It becomes a cycle.' Food as medicine Over 2000 years ago Hippocrates said, 'let food be thy medicine and medicine be thy food'. 'All this time later we are now starting to pay attention to the impact of the food we put in our body,' says Kelly. The parents of one young man with a seizure disorder noticed that every time he had a big spaghetti meal his seizures were worse. 'And no one thought that that was related,' says Kelly, who was consulted by a neurologist on the case. 'While he didn't test positive for coeliac disease, he did have antibodies to gliadin. And so we suggested a gluten free diet and he has been seizure free since.' However, it is challenging for people to understand that a gluten-free diet helps their brain. She is used to resistance to new ideas, that is the lot of the scientist. However she says: 'We now have the technology. We can look at brain imaging and antibodies and show that it actually connects. We know for a fact that the brain is impacted by what we put into our gut and now we have to unravel all the mysteries there.'


Otago Daily Times
09-07-2025
- Otago Daily Times
Voice for primary industries, rural communities for nearly 60 years
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