16 January 2019

University of Otago researchers have found a link between higher intakes of dietary fibre and whole grain foods and a reduction in the risk of a wide range of non-communicable diseases and their risk factors. Their series of systematic reviews and meta analyses of observational studies and clinical trials conducted over nearly 40 years show a 15 to 30 per cent decrease in deaths and incidence of coronary heart disease, stroke, type 2 diabetes and colorectal cancer, when comparing the highest dietary fibre consumers with the lowest.…more

28 November 2018

An Auckland craft baker has won the 2018 Young Bread Baker of the Year Competition today, after two days of tough theoretical and practical testing. Luke Frew, a baker at Miann Morningside, a patisserie and dessert restaurant, receives a $10 000 research grant, which he plans to use to travel to overseas baking conferences and get further training.…more

27 November 2018

The Baking Industry Research Trust offers Research Grants which can be used to engage a researcher to investigate a process or quality issue at your company or production site. Alternatively a Grant may be used to employ a specialist to mentor an in house project team. Applications are open to all flour levy payers or organisations that support flour levy paying companies.…more

04 September 2018

The Young Bread Baker of the Year competition is run annually by the New Zealand Association of Bakers and is open to all bakers in New Zealand that have completed their qualification within the past 2 years. Participants are tested on their practical baking skills as well as completing a written exam, research, a presentation and an interview over the course of one day. The judges’ panel is made up of people from within the baking industry.…more

20 May 2018

Jacob Saunders of Rolleston Bakery in Canterbury was invited to represent New Zealand at the Australian LA Judge Competition after competing in the NZAB Young Bread Baker of the Year competition in November 2017.…more

15 May 2018

This report fulfils the reporting requirements of the New Zealand Association of Bakers (NZAB) code of practice (COP) for voluntary folic acid fortification of bread in New Zealand. The COP requires that the Industry will commission an audit of fortified breads each year to verify the levels of folic acid in the range of breads and proportion of breads available in New Zealand that are fortified.…more

14 May 2018

Click to view the list of packaged sliced breads fortified with folic acid that are available in New Zealand as at May 2017. …more

01 November 2017

Of all grains, wheat is most widely cultivated worldwide. With over 700 million tons annually wheat is third among all cereals in total global food production, behind maize and rice. The demand for wheat for human consumption is also increasing globally, including in countries, which are climatically unsuited for wheat production, due to the adoption of western-style diets. Wheat is relatively rich in micronutrients, including minerals and B vitamins, and supplies up to 20% of the energy intake of the global population. …more

01 November 2017

The Young Bread Baker of the Year Competition starts today in Auckland and runs through to tomorrow. …more

16 October 2017

While young Aussies are forking out on pricey supplements in a bid to build muscle and cut weight, new evidence has revealed an unexpected source of protein: the humble loaf of bread. The findings, from the Grains & Legumes Nutrition Council’s (GLNC) annual food category audit, revealed that close to one in every five loaves of wholemeal/whole grain bread assessed was considered a ‘good source’ of protein, boasting at least 10g per serve – the same amount found in a glass of milk or two boiled eggs. Even white bread, often shunned as nutritionally inferior, came out on top with protein content; almost three quarters (73 per cent) of sliced loaves were a ‘source’ of protein, with at least 5g per serve.…more