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

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

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