News

21 January 2015

Bakeryandsnacks.com (6/01/2015) reports on a new study that has concluded that eating more whole grains may be linked to a reduced risk of mortality, especially in deaths due to heart disease. Led by researchers at Harvard School of Public Health (HSPH), the study, examined the association between dietary whole grain consumption and risk of mortality in a group of more than 110,000 people.The study found that whole grains may decrease people’s risk of death by up to 15%. Although eating more whole grains has been previously associated with a lower risk of major chronic diseases, such as type 2 diabetes and CVD, until now there had been limited evidence regarding whole grains’ link with mortality.…more

05 November 2014

Catch up on news from Baking Industry Research Trust in our latest bulletin. In this issue there is a Call for nominations for 2015 Young Bread Baker of the Year award to be held in February next year. There is a link to the nomination form included in the Bulletin. Be in quick as nominations close Friday 14th November.…more

14 October 2014

The NZ Association of Bakers is currently calling for nominations for the Young Bread Baker of the Year Awards for 2015. So we thought it was timely to catch up with past winners of the Award and find out how winning the Award assisted their careers …more

03 October 2014

FoodWorks (www.foodworks.co.nz) has launched a new, independent “Right of Reply” service to enable individuals and organisations in the food industry to have their responses published online whenever inaccurate stories appear in the media.…more

15 May 2014

There is now an online form to apply for a Research Grant from Baking Industry Research Trust (BIRT).…more

17 April 2014

Bakeryandsnacks.com (April 2014) reported on a potential new bread product. High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says Diana Cowland a health and wellness expert and senior analyst for Health and Wellness at Euromonitor International. Although it is currently quite a niche product; a number of high-protein bakery launches have occurred in Germany but this trend is likely to expand across the globe.…more

25 February 2014

Judging for the top young bread baker in New Zealand took place in Auckland last week with Aidan Horner from Quality Bakers in Nelson and Bree Scott from Lyttleton Bakery being declared joint winners of the 2014 "Young Bread Baker of the Year" competition.…more

30 January 2014

Bakeryandsnacks.com (30-Jan-2014) reports on a recent study by Packaged Facts that more than half (56%) of American shoppers say they are cutting back on white bread - but not necessarily because of bad press regarding wheat or gluten.…more

29 January 2014

Foodnavigator-asia (29-Jan-2014) reports that the Singapore government’s scientific agency has joined forces with a university in a US$20m joint-venture to develop a variety of bread that will reduce blood sugar, among other research projects.…more