The High-Value Nutrition National Science Challenge programme: facilitating collaboration between academia and the food and beverage industry to develop healthier foods.

The High-Value Nutrition | Ko Ngā Kai Whai Painga National Science Challenge (HVN NSC) was the first of the 11 National Science Challenges (NSCs) to be launched in April 2014. We provide an overview of the background to the Challenge, its overarching objective, a summary of the evolution of the research programme over its 10-year duration, its resilience and adaptation of its research programme during and after the Covid19 pandemic, and its potential impact. We consider the HVN NSC to be an exemplar of how to facilitate constructive engagement between academia and the Food and Beverage (F&B) industry for the benefit of scientists, businesses and consumers.