The Speirs Nutritionals production and innovation centre in Marton is the result of a collaboration between Massey University's Riddet Centre, the Bio Commerce Centre and the Speirs Group.

Speirs has invested $2.5 million to establish the high-tech centre which can produce up to 10,000 tonnes of omega-3 emulsion per year, the company claims.

Rodney Wong, chairman of Speirs Nutritionals announced today that the company's production and innovation centre will open on time and on budget on 31 July.

"We are on track to bring breakthrough micro-encapsulation technology out of the laboratories at the Riddet Centre on the Massey University campus and into the fast-growing international market for functional foods with scientifically confirmed, specific health benefits," he said.

Speirs Nutritionals said it has identified global demand healthier functional foods and the potential to incorporate omega-3 emulsion in a variety of products such as bread, cereals, snack bars, biscuits, yoghurts, ice creams and fruit smoothies.

The micro-encapsulation technology developed by Riddet Centre scientists enables omega-3 EPA and DHA molecules to be extracted from fish oil and incorporated into foods without the a fishy taste or smell, claims Speirs.

"The general scientific view is that there are few food ingredients that can compete with omega-3 in terms of research that supports its health benefits, particularly in terms of heart health in adults and brain health in children and arthritis," said Mr Wong.

Speirs Foods already has a 2,000 square metre production facility in Marton, producing about 200 product lines.