Nutrition Workshop Speakers


Katy Bluett - Facilitator

Callaghan Innovation  
Group Manager Sector Impact – Food & Beverage

Katy Bluett is the Group Manager Sector Impact – Food & Beverage for Callaghan Innovation and is passionate about growing F&B businesses.  Callaghan Innovation is a crown entity focused on growing NZ's innovation economy by helping businesses succeed through technology

Katy is responsible for developing and growing a national strategic road map for food science and technology within New Zealand.  A focus of the role is creating new initiatives that will support innovation in F&B, connecting companies within the Food sector with scientists and engineers from public and private organisations to accelerate innovation, and strengthen industry networks.  

Katy's background has been in senior Innovation, Business Development and Leadership roles within a range of companies including Fonterra, Lion Dairy & Drinks and Kerry Ingredients and over this time has launched over 800 products.


Alexander Wastney

Designwell Ltd

Alexander is an award winning Industrial designer and founder of the multi-disciplined design studio Designwell based in the Waikato. Alexander has recently returned to New Zealand after working in leading design consultancies in London and New York where he worked on innovative products and experiences for clients such as Gatorade, OXO, Pepsico, Emirates and British Airways.

Sport Performance Statement: 

The Gx platform is a hydration tracking system – a one of a kind physical / digital ecosystem that produces customized recommendations and solutions to elite athletes. 


Andrea Braakhuis

The University of Auckland
Registered Dietitian

Andrea is a registered dietitian with a research interest in the clinical and health application of dietary antioxidants and phytochemicals. Andrea is currently employed by The University of Auckland lecturing to the Nutrition and Dietetic students. Andrea is internationally certified in body composition testing (ISAK Level 3). Previously Andrea worked for the United States Olympic Committee, The Australian Institute of Sport and High Performance Sport New Zealand, as a sport Dietitian.

Sport Performance Statement: 

Currently investigating the effect of the dietary polyphenols on immune function, breast cancer and athletic performance.


Aaron Fanning

Fonterra Research and Development Centre
Senior Research Scientist – Nutrition

Aaron is a Senior Research Scientist – Nutrition at the Fonterra Research and Development Centre (FRDC) which has been Fonterra's innovation hub for over 85 years.  Aaron joined FRDC in 2004 following completing a MSc in Human Nutrition at Otago.  Since then he has been involved in leading nutrition research focussed around protein and its role in human health, especially in sports and active nutrition, as well as mobility and senior nutrition.  Fonterra is a Dairy Co-operative owned by 10,500 New Zealand farming families, supported by more than 20,000 Fonterra employees around the world.  NZMP™ is the dairy ingredients brand of Fonterra, supplying many of the world's leading food companies with solutions ranging from milk powders and butter to functional ingredients such as specialised proteins for sports and nutritional beverages, and tailored cheese for foodservice application.

Sport Performance Statement: 

NZMP SureProtein™ Vital WPC 550 – a world leading innovative solution to the difficulties of formulating high quality whey protein into ready-to-drink beverages, all while maintaining the nutritional benefits that consumers know and demand from whey protein.Currently investigating the effect of the dietary polyphenols on immune function, breast cancer and athletic performance.


Jeni Pearce

High Performance Sports NZ

One of the world's leading health and sports Dietitians, Jeni Pearce returned to NZ in 2013 from the UK to Head Performance Nutrition at High Performance Sport NZ. She was the Head of Performance Nutrition at the EIS (English Institute of Sport), the Olympic Nutritionist for Team GB for Beijing in 2008 and London in 2012, England Cricket and McLaren F1.

Prior to leaving for the UK (2007), Jeni ran her own private nutrition clinics (20+ years) and has been held positions such as President of the International organization PINES (Professionals in Nutrition and Exercise for Sports), the chairperson of the NZ Nutrition Foundation and Executive Officer of Agencies for Nutrition Action.

She has also authored 12 books, co-authored textbook chapters and research articles and has given countless lectures, and conference addresses in NZ, and internationally. In 2015 she was awarded a MNZM in the Queen's Birthday honors for services to Sports Nutrition.


John Nolan-Neylan

Revvies Energy Strips Pty Ltd

A specialist in taking new products and technologies to market, John Nolan-Neylan honed his entrepreneurial flair whilst studying at the University of Newcastle, Australia, opening a small chain of retail stores and wholesale business.

By 2001 he was approached by Skin Doctors Cosmeceuticals to establish their European office in London. Within 6 years John had built the team from 2 staff to 22 staff and a healthy turnover of over AU$10 million pa.

During his time in London, John met his wife Jacqui, a fellow Australian also experienced in growing start-ups. After the birth of their first child Evan in 2011, they decided to move back to Sydney to be closer to family and friends and decided they needed to launch Revvies Energy Strips, an innovative sports nutrition product designed to make the consumption of caffeine safer, faster and more consistent.

Sport Performance Statement: 

Revvies Energy Strips innovative format offers athletes a faster, safe and consistent caffeine source that's easy to take immediately before and during exercise. Revvies can be taken without water and contain less than a calorie per strip, allowing caffeine intake to be managed separately from hydration and fuel, providing optimal flexibility with training and race day nutritional plans.


Katherine Black

Department of Human Nutrition, Otago University
Senior Lecturer

Katherine has a research interest in the ability to modify the composition of foodstuffs to impact health and sporting performance. Katherine is currently employed as a Senior Lecturer in Sport and Exercise Nutrition at the University of Otago. Our research group is currently investigating the impact of changing recovery drinks to attenuate muscle damage and improve performance as well as the effect of changing bread products to improve cardiovascular health. Katherine has international links collaborating with groups in the United Kingdom, USA, Asia and Scandinavia.

Sport Performance Statement: 

Changing the nutrient profile of dietary staples to maximize the dose of certain nutrients could prove to be an innovative yet effective way of improving health and sporting performance.


Wendy McGregor & Nick Moore

Plate Me Nutrition

Wendy McGregor is one of the founders of Plate Me Nutrition. She has a manufacturing background and 15 years experience of corporate training with IRD, Craigs Investment Partners and Fonterra. She worked with Fonterra for 6 years in global market access and food safety and quality, managing product complaints before she stepped out to build Plate Me Nutrition.

Nick Moore is one of the founders of Plate Me Nutrition. His background is with Fonterra with 11 year experience in manufacturing, export regulatory requirements and distribution management. Nick has a diploma in dairy technology, a bachelors in sports and leisure studies and recently completed his MBA from the University of Waikato.

About Plate Me: 

Plate Me Nutrition is New Zealand's first range of nutritionally accurate, ready-to-eat, shelf stable meals, designed by NZ's leading sports performance nutritionists. Our meals are shelf stable, meaning they do not need a fridge or freezer and have an 18 month shelf life (without any added preservatives or additives). A total of 450 grams per meal, they come in a box with a pouch of meat and sauce and a pouch of brown rice and chia and are heated using a microwave or a pot of boiling water.

This means athletes can have access to the right nutrition whenever they need it,  particularly during demanding training schedules and when travelling, as our meals are export quality.  


callaghan ateed
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