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 (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

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 (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