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Delmari Janse van Rensburg wins 2025 LA Judge Award

Tuesday, May 20th, 2025

Media Release 16th May – Source AEGIC

NZ baker Delmari Janse van Rensburg. Photo: AEGIC

Delmari Janse van Rensburg of New Zealand has been named the 2025 LA Judge Award baking apprentice of the year after three days of spirited competition.

The winner was revealed at the LA Judge Award Gala Dinner in Sydney on Thursday 15 May 2025, hosted by the Australian Export Grains Innovation Centre (AEGIC) and Woolworths.

The LA Judge Award has tested young bakers across Australia and New Zealand since 1967, and this year’s competitors once again combined a challenging gauntlet of practical baking, theory and presentation skills.

Thanks to major sponsor and prize sponsor Puratos, Delmari will soon jet off to Belgium for an intensive week of training in Brussels, including visits to their Innovation Center, Sourdough Institute, the world-famous Sourdough Library and Maison de Levain, as well as tours of Brussels’ best bakeries/patisseries and the Chocolate Story museum. All accommodation, food and transport is included.

Second place was Jacob Maddock of New South Wales, who receives $1,500 in cash as well as two days of training with Puratos in Sydney, including accommodation, food and transport.

LA Judge Competitors. Photo: AEGIC

The other four competitors will also receive this training thanks to Puratos.

The LA Judge Award is hosted by AEGIC at its Sydney Pilot Bakery.

Retiring LA Judge Award Director Dr Ken Quail applauded every competitor for the commitment and creativity they brought to the bakery floor.

“The way they tackle this demanding competition and still support one another is inspiring,” Dr Quail said.

“Each finalist leaves with sharper skills, improved confidence and industry connections that will help them as they move forward in their careers. They should all be proud.”

Competition organiser and AEGIC baking scientist Sabrina Lim said the LA Judge Award was a rare chance for young bakers to be exposed to new skills, knowledge and ingredients.

“It’s a wonderful opportunity for the competitors to be mentored by highly experienced industry judges,” she said.

“The knowledge transfer between the judges and competitors and vice versa as they work closely over the three days is invaluable.”

The 2025 judges were Michael Prowse of Allied Pinnacle, Cary Burnett from the William Angliss Institute, and Lindsay Weber of Homestyle and Gold Coast Bakeries. Lindsay is also a former LA Judge Award winner.

The 2025 event was a special one as the industry farewelled long-time LA Judge Award Director Dr Ken Quail, who has retired after dedicating 34 years to AEGIC’s Sydney operations (formerly BRI Australia).

Since its inception, the LA Judge Award has helped emerging bakers sharpen their craft while strengthening links between the baking and grain industries.

Two winners named in 2024 Bread Baker of the Year competition

Thursday, November 21st, 2024

Media Release: 21 November 2024

Sadat Ali Rahimi of Coupland’s Christchurch has been named NZ Association of Bakers Bread Baker of the Year. Delmari Janse van Rensburg of New World Rolleston was named second in the competition and was awarded Young Bread Baker of the Year.

Both winners have won a grant of up to $15,000 to use for research on a bakery related subject. Delmari has also been nominated to represent New Zealand at the LA Judge Award in Australia in May 2025.

Ali has fond memories of his Grandfather’s bakery in Afghanistan and he wonders if that is why when he arrived in New Zealand in 2014 he took a role as a packer at Coupland’s Christchurch. Ali worked his way through the departments at Coupland’s and with hard work and support from the Coupland’s team he made his way to the bread plant. In 2023 he completed his New Zealand Certificate in Trade Baking (Plant Bread) Level 4. Ali enjoys working on all the different steps of the bread manufacturing process and enjoys the challenge of consistently making quality bakery products.

Delmari didn’t set out to be a baker, in fact she started a degree in Marketing but once she discovered baking, her passion for a career in the industry grew. Originally from South Africa, for the last four years, Delmari has worked in the bakery department at New World Rolleston. In July of this year, Delmari completed her New Zealand Certificate in Trade Baking Level 4. Within her role at New World, Delmari is involved in all stages of the baking process and enjoys the personal satisfaction of seeing the products she has created on the shelf.

The Competition is open to nearly or newly qualified bread bakery apprentices. This year is the first time that the competition has offered two classes of entry, a new open class with no age limit and the original Young Baker class where candidates must be no older than 30 years of age on 1 January 2024. Competitors were required to present a speciality bread and describe their product development process and how they would market their product. Entrants also completed a 90-minute theory of baking technology exam and a five-hour practical session.

Judging Co-ordinator Tania Watson says the “new concept of asking contestants to bring their own speciality breads to the competition worked well with some interesting concepts that were made well and tasted good too.”

Judge Grant Inns echoed the thoughts of the Judging Team by saying “the standard of the entrants was very high this year which is truly a credit to the amount of preparation that the contestants have completed.”

Judge Joe Jarkiewicz said, “he was pleased to see representation across all sectors of bakery industry – in store, craft and plant bakeries.” This has allowed contestants to share with their competitors the different processes they engage in within their bakeries.

Judge Nathan Roberts, a past competitor himself, was also impressed by the high standards this year and said, “that the addition of the open class to the Bread Baker of the Year Competition was a positive new dynamic.”

The Bread Baker of the Year Competition is sponsored by the New Zealand Association of Bakers and is designed to promote excellence in people emerging from their training.

ENDS ///
Follow us on Facebook: Young Bread Baker of the Year
For more information, please contact
Tania Watson – Judging Coordinator
New Zealand Association of Bakers
E: tania@bakingresearch.org.nz
M: 021 1659949

Dunedin baker claims 2023 Best Young Bread Baker Award

Thursday, November 16th, 2023

Media Release: 16 November 2023

A Dunedin plant bread baker has taken out the 2023 Young Bread Baker of the Year Award. Tyrone Harvey of Quality Bakers Dunedin receives a research grant of up to $15,000 from the New Zealand Association of Bakers.

Tyrone competed over two days carrying out demanding theoretical and practical testing. While he was surprised by his win, he says he received a lot of encouragement from colleagues to enter. “Putting in the effort to prepare was worth it. I’m not sure what response I’ll get when I arrive back to work. Maybe they’ll get me to shout a BBQ.” Being reserved and preferring to be out of the limelight, Tyrone says the most challenging part of the competition for him was talking to the judges about the product he made.

Judges Joe Jarkiewicz, Grant Inns, Nathan Roberts, and Tania Watson said Tyrone was the clear winner who stood out from the rest because he did well in all facets of the competition. Judging Co-ordinator Tania Watson says Tyrone stepped out of his comfort zone to participate, was a good team player, and was conscious of health and safety in the bakery. “He was first to finish, he was organised, and he helped clean up too,” says Tania.

Tyrone has been baking since 2013. After five years at Countdown in Auckland and a short stint at New World, he joined Quality Bakers Auckland in 2019, then moved to Quality Bakers in Dunedin two months ago, where he is Chief Baker. He completed his Level 4 Plant Baking qualification this year. His focus at work is on producing small goods but he says what he really enjoys is the science behind baking, as knowing how everything works makes it easy to solve problems if they arise.

The competition requires entrants to demonstrate their ability in three areas: a presentation on a given research topic, a 90-minute exam which tests their theoretical knowledge of baking technology, and a five-hour practical session in which they bake a variety of bread-based products.

Judging Co-ordinator Tania Watson says the aim of the competition is to find bakers with potential whose talents can be nurtured through mentoring and development opportunities. “It’s always good to have both plant and craft bakeries represented as they bring different strengths to the competition. We were pleased to have bakers from diverse backgrounds and both the North and South Islands.”

Judge Grant Inns says he wanted to make sure each entrant walked away from the competition feeling confident and proud. Learning and growing is a big part of it,” he said.
Judge Joe Jarkiewicz says he is always keen to see young people compete because of the extra knowledge they gain.

Judge Nathan Roberts, a past competitor himself, says the competition is a huge stepping stone and an opportunity for young bakers to progress their career. “You learn things at the competition that you wouldn’t learn in your everyday job.”

The Young Bread Baker of the Year Competition is sponsored by the New Zealand Association of Bakers and is designed to promote excellence in people emerging from their training.

Follow us on Facebook: Young Bread Baker of the Year
For more information, please contact
Tania Watson – Judging Coordinator
New Zealand Association of Bakers
E: tania@bakingresearch.org.nz
M: 021 1659949

Recall of poppy seeds not intended for sale directly to public

Wednesday, November 30th, 2022

MPI Media Release 29 November 2022

New Zealand Food Safety (NZFS) is supporting Davis Trading Company in its recall of imported poppy seeds that are not intended for sale directly to the public.

“Davis Trading Company sold product directly to consumers when it was intended to be sold only to manufacturers as an ingredient for making other foods,” says NZFS deputy director-general Vincent Arbuckle.

“The concern with this product is that it contains higher levels of alkaloids.

“There is no evidence to suggest that the product is unsafe for use in normal cooking and baking at home,” Mr Arbuckle said.

“However, people who consume large amounts of poppy seeds, including by drinking poppy seed tea, may be at risk. Anyone who consumes poppy seed tea and experiences any unusual and severe symptoms should seek urgent medical assistance.

“Given the product was not intended to be sold directly to consumers, our advice, if you have any recalled product, is that you return it to the place of purchase. If you’re unable to do that, dispose of it safely.”

Poppy seeds from these brands or stores are affected:

  • Davis Food Ingredients
  • Attitude Foods
  • Bin Inn
  • Essenté
  • Farm By Nature
  • Foodfirst
  • Fresh Line
  • Icelandic
  • Wholesale Foods

Most of the recalled poppy seeds have already been removed from the supply chain. The recalled product has been sold at a range of ethnic supermarkets, produce stores and retail outlets throughout New Zealand. NZFS is working with the company to ensure the product is taken off shelves where it is available.

The poppy seeds recalled in Australia earlier this month are not available in New Zealand.

If you have consumed any of these poppy seeds and are concerned for your health, contact your health professional, or call Healthline on 0800 611 116.

Best Young Bread Baker wins $10k grant

Thursday, November 17th, 2022

A Christchurch craft bread baker has won the 2022 Young Bread Baker of the Year Award after two days of demanding theoretical and practical testing.

Emily Baillie, a baker at Bohemian Bakery in Christchurch, has been awarded a $10,000 research grant from the New Zealand Association of Bakers. Runner-up is Mike Malloy from Quality Bakers Auckland who receives a $5,000 research grant.

Emily, a 20-year-old baker in the third year of her apprenticeship, produces breads and pastries at Bohemian Bakery’s two Christchurch locations. Originally from Hokitika on the West Coast, where she started her apprenticeship at Stone Oven Bakery, Emily moved to Christchurch to broaden her experience. She says working with people of many different nationalities at Bohemian Bakery is a good way to learn different styles and skills, and their diverse backgrounds are reflected in the bakery’s products.

Emily heard about the Young Bread Baker of the Year Competition from her NZ Bakels representative. “I told her that if she thought I could do it, put me in,” says Emily. She spent time working on her theory knowledge and doing practical training with a NZ Bakels tutor. She says she loves a challenge and learning new ways to do things, and the competition was the perfect place for her to do just that.

“Winning the competition will really kickstart my career and open so many new doors for me. The research grant will give me the opportunity to learn much more about the science behind the techniques and ingredients which is a part of the industry I’m passionate about expanding my knowledge on.”

Judging Co-ordinator Tania Watson says Emily won because she did well in both theory and practical sections. “We’ve invited her back next year to try out to be a representative at the 2024 LA Judge Competition in Australia.”

 

Runner-up Mike Malloy, a Production Manager at Quality Bakers in Auckland, entered the competition to challenge himself to keep his hand in with practical baking skills and the opportunity to network with the other competitors. Mike says he will use his research grant to look at bakeries and baking elsewhere. “I’m really interested in seeing overseas plant bakeries and the latest products.”

The competition requires entrants to demonstrate their ability in three areas: a presentation on a given research topic, a 90-minute exam which tests their theoretical knowledge of baking technology, and a five-hour practical session in which they bake a variety of bread-based products.

Judging Co-ordinator Tania Watson says the aim of the competition is to find bakers with potential whose talents can be nurtured through mentoring and development opportunities, and to reward the best young bread baker in the country. “It’s always good to have both plant and craft bakeries represented as they bring different strengths to the competition. This year we had four craft bakers and two plant bread bakers taking part. We were pleased to have bakers from diverse background and a variety of nationalities.”

Judges Joe Jarkiewicz, Grant Inns, Nathan Roberts, and Tania Watson said they like to see competitors showing confidence in their work. “They also need to be well organised and have a clean and tidy workspace,” says Joe Jarciewicz, “as well as an awareness of their surrounding and ability to work as a team. They need to communicate with each other to share the equipment and ovens in the kitchen. They must get the basics right and demonstrate skills such as hand moulding and scaling. Finally, the finished products have to be really good.”

The Judges said they were impressed in general with the standard of products. The competitors worked well together in the bakery and were calm and methodical in their approach. Grant Inns says the competition is an opportunity for competitors to get to know each other, form networks and advance their careers in baking.

The Young Bread Baker of the Year Competition is sponsored by the New Zealand Association of Bakers and is designed to promote excellence in people emerging from their training.
ENDS ///
Images
Jpeg: Emily Baillie wins
Caption: “Emily Baillie is the 2022 Young Bread Baker of the Year”
Jpeg Emily’s products
Jpeg: Mike in action
Caption: “Runner-up Mike Malloy in action during the competition”

Follow us on Facebook: Young Bread Baker of the Year
For more information, please contact
Tania Watson – Judging Coordinator
New Zealand Association of Bakers
E: tania@bakingresearch.org.nz
M: 021 1659949

2021 Young Bread Baker of the Year Cancelled

Saturday, August 14th, 2021

Unfortunately the Young Bread Baker competition for this year is cancelled.  Given the current uncertain Covid 19 situation we don’t believe we can run a successful competition.  Well prepared candidates are the key to a good competition and this requires time and effort from both candidates and their employers in the weeks leading up to the competition.

Hopefully next year will bring more certainty.  In 2022 we will ensure that anyone who was eligible for the competition in 2020 and 2021 will be able to participate.

 

Bread’s folic acid health boost

Friday, August 13th, 2021

Kea Kids News: Toasted vitamins? Bread’s folic acid health boost

Source Kea Kids – Stuff .co.nz

Over the next two years, folic acid will be added to most of the bread made by businesses.

Folic acid helps embryos (the stage before babies become babies) develop healthy brains and spines.

Associate Health Minister Dr Ayesha Verrall has previously said that about 34 per cent of bread already includes the vitamin B supplement. Folic acid will not be added to organic and non-wheat breads.

9-year-old Kea Kids News reporter Beth Thorogood, from Fernridge Primary School, asked her baker dad Ralph what bread with folic acid tastes like.

Watch the video to see what it looks like as well.

Folic acid fortification to protect tamariki

Thursday, July 8th, 2021

Media Release: Hon. Dr. Ayesha Verrall – Beehive.govt.nz

The Government is taking action to prevent spina bifida and similar conditions, with the approval of the addition of the B vitamin, folic acid, to non-organic bread-making wheat flour.

“This is about protecting babies. Low folate levels in mothers cause neural tube defects that result in the death of babies, or life-long disability,” said Minister for Food Safety Dr Ayesha Verrall.

“New Zealand’s rate of NTDs remains too high compared to other countries who have a mandatory fortification approach, such as Australia, Canada, and the United States.

“A little over half of pregnancies in New Zealand are unplanned, so it’s not practical for all women to take a folic acid supplement one month before they conceive – to reduce the risk of these conditions,” Ayesha Verrall said.

“This B vitamin is safe and essential for health; particularly for development of babies early in pregnancy. Folate is naturally present in food; folic acid fortification restores what is lost during processing such as flour milling.

“Organic and non-wheat flour will be exempt from fortification, providing a choice for consumers who don’t want to consume folic acid,” Ayesha Verrall said.

A review by the Ministry for Primary Industries estimates fortifying all non-organic wheat flour for making bread could prevent between 162 and 240 neural tube defects over 30 years, and reduce health, education and productivity costs by between $25 million and $47.4 million over the same period.

“Introducing mandatory fortification is a safe way to ensure women of childbearing age are supported to increase their folic acid consumption.

“This move aligns us with Australia’s fortification approach, which has achieved declines in the prevalence of neural tube defects, particularly in pregnancies among teenagers and indigenous women,” Ayesha Verrall said.

Officials will work closely with industry to ensure the recommended level of folic acid fortification is achieved, by providing support to flour millers; including financial assistance for the purchase and installation of the necessary infrastructure, which is estimated to cost $1.6 million.

There will be a two-year transition period.

  • New Zealand’s estimated neural tube defect rate (10.6 per 10,000 births) is higher than countries that have implemented mandatory folic acid fortification, including the United States (7.0 per 10,000 births), Canada (8.6 per 10,000 births) and Australia (8.7 per 10,000 births).
  • In Australia, NTDs rates fell by 14% overall following the introduction of mandatory folic acid fortification. This resulted in improved equity in health outcomes, particularly for indigenous communities (74% decline in NTDs) and teenage mothers (55% decline in NTDs).
  • During public consultation, the majority of submitters were supportive of a mandatory approach, including public health professionals and organisations, academics, and consumers. Of those who specified a preferred approach, 85% supported mandatory fortification.
  • The Ministry of Health supports the mandatory approach, and a 2018 report from the Prime Minister’s Chief Science Advisor and the Royal Society Te Apārangi found no evidence that folic acid, when fortified in food, had any harmful effects.

The report, The Health Benefits and Risks of Folic Acid Fortification of Food, is available here:

https://www.pmcsa.org.nz/wp-content/uploads/The-health-benefits-and-risks-of-folic-acid-fortification-of-food.pdf

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) ​​