News

21 February 2013

Kidds Cakes and Bakery from Christchurch was unanimously chosen by the judges as the clear winner of the Great New Zealand Hot Cross Bun Competition, which had 68 entries overall from around the country. Kidds Cakes’ focus on flavour was rewarded, with the judges saying the use of lemon juice to marinate the fruits worked well for both the flavour and the texture of the buns. Chief judge Mike Meaclem of the Baking Industry Association of New Zealand says the buns had a lovely light texture, and a nice bold look to them with a perfect white cross. …more

08 February 2013

Bakeryansdsnacks.com (7/2/2013) reported on a study published in the Journal of Food Quality by Gomez et al. that mixing has a much bigger impact on the quality of gluten-free bread than previously understood. The research highlights the importance of levels of hydration in the dough. Optimization of the type of mixing arm, the mixing speed and total mixing time could produce higher quality gluten-free bread…more

18 January 2013

A new Standard to regulate nutrition content claims and health claims on food labels and in advertisements became law on 18 January 2013. From this date food businesses in Australia and New Zealand have three years to meet the requirements of the new Standard 1.2.7 – Nutrition, Health and Related Claims.…more

25 November 2012

Catch up on news from Baking Industry Research Trust in our latest bulletin. In this issue there is a call for nominations for 2013 NZ Young Bread Baker of the Year Award.We also provide up to date information on Folate fortification as well as discussing the findings from Food and Nutrition Guidelines for Healthy Children and Young People. …more

19 October 2012

BakeryandSnacks.com (19/10/2012) reported that consumers want the best of all worlds when it comes to bakery and chocolate products, with quality & price, local & global, tradition & innovation, and pleasures & health existing together, according to results of a global survey commissioned by Puratos (www.puratos.com).…more

30 August 2012

In a media release from Food Safety Kate Wilkinson it was announced that the fortification of bread with folic acid will remain voluntary. A thorough eight-week public consultation process by the Ministry for Primary Industries (MPI) resulted in 134 submissions, of which 88 supported voluntary instead of mandatory fortification. …more

28 August 2012

Bakeryandsnacks.com (28/08/2012) reported on a new study published in Food Hydrocolloids, which aimed to optimise the composition of a blend of inulin, pectin and guar gum to enrich the fibre content of partially baked frozen bread without impairing its technological quality.…more

21 August 2012

The Food and Nutrition Guidelines for Healthy Children and Young People (Aged 2–18 years) have been updated and strengthened to reflect changes in New Zealand society and eating patterns.As well as improvements to existing information, the document includes considerations for M?ori, Pacific and Asian population groups, and information on current meal patterns of New Zealand children and young people. Other topics include picky eating, caffeine and oral health. …more

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