27 September 2017

Creating Burgen bread in 1987 was another career highlight. Doug spent time introducing Burgen into bakeries in Australia and the UK and teaching them the method. Doug’s involvement with the Baking Industry Research Trust goes back 25 years. He says there has been a lot of value added. “The overall concept is a learning concept and the industry has benefitted very much by the addition of the scientist. It’s a different way of thinking, a different outlook. New Zealand is in a very fortunate position having BIRT. Nowhere else has this. It’s great for scientists to be able to access the funds for projects.”…more

25 May 2017

An up-and-coming University of Otago scientist has been funded by the Otago Southland Diabetes Research Trust to undertake cutting-edge research into how the processing of whole grains affects blood-sugar levels of people with diabetes. The Trust has awarded funding for one year to Dr Andrew Reynolds of the Department of Human Nutrition and the Edgar National Centre for Diabetes and Obesity Research. Dr Reynolds is the first researcher to be funded by the Trust, which is managed by Perpetual Guardian. Dr Reynolds says the project is a great opportunity to research important questions relevant to the many people with type-2 diabetes or pre-diabetes in New Zealand.…more

07 May 2017 (12/4/2017) reports that low-GI bread, sugar and noodles, and salt with a 40% lower sodium content, are each poised to break onto the market this year after years of development by a Malaysian-Australian company that specialises in “groundbreaking” ingredients.…more

31 March 2017

New Zealand's best hot cross bun in 2017 is being made by Auckland baker Tong Min Li of Hillpark Bakery in Manurewa. His hot cross buns came in at number 1 of 180 entries in the 2017 Baking Industry Association's competition and he won over the judges with his cinnamon, mixed spice, allspice, raisins, currants and mixed peel, made with a butter and egg-enriched dough. Chief Judge Michael Gray said Li's buns were nicely formed, had a good height and good distribution of fruit through them. "They just had a really well-balanced flavour inside them that made the judges want to go back for a second taste."…more

19 December 2016

Catch up on news from Baking Industry Research Trust in our latest bulletin. …more

17 November 2016

A plant bread baker from Nelson won the 2016 Young Bread Baker of the Year Competition in Auckland today, after two days of rigorous theoretical and practical testing. Matt Watson of Quality Bakers Nelson receives a $10 000 research grant, which he plans to use to visit AB Mauri in the Netherlands to learn more about enzymes.…more

16 November 2016

NZAB Young Bread Baker of the Year Competition entrants begin the first day of competition.…more

10 February 2016 (8/02/2016) reports that rapid urbanization and rising demand for convenient and gluten-free foods has been tipped to drive more than $3bn growth in the Asia-Pacific (APAC) bread and rolls market over the next five years. Market analysts Technavio have predicted that APAC, which accounts for just over 10% of the $187.1m global bread and rolls market, is set to grow at a compound annual growth rate (CAGR) of 3.08% between 2016 and 2020. This would see APAC expand faster than both the global market (predicted to grow at a CAGR of 2.9%), and the massive European bread market, which is tipped to grow at a CAGR of 3.06%.…more

18 January 2016

Food Standards Australia New Zealand (FSANZ) has reminded all food businesses to ensure they are familiar with the requirements of the nutrition and health claims standard, with the transition period for the new standard ending on January 18.…more