News

20 June 2012

Catch up on news from Baking Industry Research Trust in our latest bulletin. In this issue you can read about Jason Keesing the winner of the 2012 NZ Young Bread Baker of the Year Award. We also look back at Laurie Powell's achievements with the NZAB, as he has recently retired after 16 years in the baking industry. Also discussed is a new report from MAF on children's intake of iodine and an update on the folic acid fortification of bread. …more

23 May 2012

Three ambitious secondary students are set to compete for the title of Rising Young Baker 2012, in a live ‘ready steady bake’ style showdown at Fine Food NZ this June. The lucky competitors are Sam Heaven, 14 years old from St John’s College in Hastings, Jess Wallace, 17 years old from Lytton High in Gisborne, and a yet to be announced student from Manurewa High School in Auckland – who is being selected in a bake-off. …more

16 May 2012

A new Australian report has revealed that the simplification of complex nutritional messages has resulted in grain foods like bread and pasta becoming the ‘scapegoat’ for weight gain and bloating, despite ample research to the contrary.…more

02 May 2012

BakeryandSnacks.com (2/5/2012) reported on a study which identified a probiotic coating added to the surface of bread through microcapsules, which can produce functional bread with similar characteristics to common bread. The research found that probiotic lactobacillus acidophilus can be applied as an edible coating to bread to produce added health benefits. …more

16 March 2012

In what was an extremely tight competition, Jason Keesing, from Fresh Start Bakeries, Glenfield, Auckland, has won the award of 2012" NZ Young Bread Baker of the Year". In winning this award, Jason demonstrated to the judges an ability to excel in three key areas: practical baking, theoretical knowledge of baking technology, and presentation of research. …more

13 March 2012

Food Standards Australia New Zealand (FSANZ) is calling for submissions on a draft nutrition, health and related claims Standard. The proposed new standard will regulate voluntary statements made by manufacturers on labels about the nutrition content of a food, or a relationship between a food and health. Please note the submissions date has been extended to 30th March 2012.…more

07 March 2012

The majority of Kiwi kids seem to be getting enough iodine to sustain good health since bakers switched to using iodised salt in most breads, according to a new Ministry of Agriculture and Forestry (MAF) report. …more

08 December 2011

Catch up on news from Baking Industry Research Trust in our latest bulletin. Read about how to nominate a Baker for the Young Baker of the Year 2012. Also discussed are key findings from the 2008/09 New Zealand Adult Nutrition Survey as well as an interesting study regarding Australians consumption of grain based foods and a progress report on sodium reduction in bread. …more

11 October 2011

Kiwi bakers are leading trans-Tasman efforts to lessen sodium levels in bread according to a paper published in the Medical Journal of Australia by researchers at The University of Auckland and the George Institute for Global Health (Sydney). Dr Helen Eyles from The University of Auckland’s Clinical Trials Research Unit says: “Bread is the largest contributor to dietary sodium intake in both Australia and New Zealand, and excess sodium can cause blood pressure to rise over time, greatly increasing the risk of cardiovascular disease.” …more

23 August 2011

Catch up on news from Baking Industry Research Trust in our latest bulletin. Read about the winner of the Young Baker of the Year, an update on Folate fortification and an article on the latest bakery trends…more