Author Archive

Eat NZ Hui + Eat NZ Grains 2022

Wednesday, April 27th, 2022

The 8th annual gathering, this year’s hui, is a hybrid event – with the option to attend in-person at the Majestic in Ōtautahi/Christchurch or online via a virtual platform.

Dan Barber – one of the world’s best chefs will be joining the event as the virtual keynote speaker. Dan is the voice of the farm-to-table movement, he is the author of ‘The Third Plate’, chef and co-owner of award-winning restaurant Blue Hill at Stone Barn in New York state, and was featured on the Netflix Series Chef’s Table. He’s also the co-founder of Row 7 Seed Company, a business which brings chefs and plant breeders to develop new varieties of vegetables and grains.

The 2022 theme is #LotsofLittle; the resilience of small and diverse solutions in such uncertain times.

Day 1: Eat NZ Hui – Tuesday 3rd May: 9.00am – 5.00pm
Day 2. Eat NZ Grains – Wednesday 4th May: 9.00am – 5.00pm
A day focused on celebrating New Zealand grown grains, particularly grain farmers, millers, bakers and eaters – supported by Foundation of Arable Research (FAR).

Visit the website for the full programme and to register –

NZIFST Annual Conference 2022

Thursday, March 17th, 2022

Theme for 2022: Collaboration:Building New Zealand Inc.

Abstracts are invited for presentation in ORAL sessions, as a General POSTER, and for the student Poster and 3-minute-pitch COMPETITIONS. Visit the NZIFST website for more information.


Genomic prediction: Adding value to wheat

Monday, November 8th, 2021

Article provided by AGMARDT

The Value-Added Wheat Group

Grant $195,000

A new genomic-based prediction tool to assist selection and breeding of New Zealand wheat suited to people with gluten sensitivities is being developed in an exciting industry-led project.

The Value-Added Wheat Group is made up of the Baking Industry Research Trust, Plant & Food Research, the Foundation for Arable Research and the Flour Milling Research Trust supported by AGMARDT.

The Group is developing genomic methods to enable selection of wheat varieties with low levels of gluten ‘epitopes’, the portion of the gluten protein that can stimulate an immune response. With lower levels of these epitopes, there is a reduced immune response.

“We’re looking to offer consumers who have a gluten sensitivity or intolerance, a new type of wheat that is suitable and acceptable for consumption,” says Tania Watson, Research Liaison for the Baking Industry Research Trust.

“Hopefully this will also give New Zealand grown wheat a strong point of difference in the market and obviously also provide opportunities for our wheat breeders to get ahead.”

While the low-gluten epitope wheats wouldn’t be suitable for people with coeliac disease, they could help prevent coeliac developing in susceptible people allowing them to eat wheat without overstimulating their immune system.

The first milestone of the project has been completed with analysis of the genotypes of some 500 wheat DNA samples from the year one field trial and collation of data to determine agronomic qualities. This data is then cross-referenced to select which lines of wheat to breed.

The next phase is underway with the planting and harvest of enough wheat for milling tests, and then ultimately bake testing planned for 2022.

The results of this work feed into other projects as part of a multi-year research focus for the Baking Industry Research Trust and Plant and Food Research looking into lowering gluten sensitivities to wheat bread.

“This is important research work and with AGMARDT funding and that of our other likeminded research partners, we are able to do these projects together in parallel in a way that they all feed into each other. Without that funding, we’d be missing pieces of the puzzle,” says Tania Watson.

New requirements for allergen labelling on packaged foods

Thursday, February 25th, 2021

Media release from FSANZ 25/02/2021

Food Standards Australia New Zealand (FSANZ) announced new requirements for allergen labelling on packaged foods.

The changes to the Australia New Zealand Food Standards Code (the Code) will help ensure mandatory food allergen declarations are clear and consistent so that consumers have the information they need to make safe food choices.

The requirements include:

the declaration of allergen information in a specific format and location on food labels
the use of simple, plain English terms for allergen declarations.

FSANZ CEO Mark Booth said the new requirements take effect from today following gazettal in the Code.

“The Code requires certain foods or substances to be declared on labels when they are present in food.

“These foods or substances can cause severe allergic reactions including anaphylaxis in some people.

“The changes will help consumers to read and interpret allergen information more quickly and easily.

“This is good news for anyone with a food allergy and will assist people to make informed and safe food choices.

“From today, businesses have a 3 year transition period to comply with the new requirements.”

During the transition period, food businesses can comply with either the existing allergen declaration requirements in the Code, or the new requirements.

Any food packaged and labelled before the end of the transition period under existing allergen declaration requirements may be sold for up to 2 years after the end of the transition period.

More information

Read more about Proposal P1044 – Plain English Allergen Labelling

FSANZ Media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand) ​​