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2016 NZIFST CREST Challenge teams

Teams from around the country worked on developing a variety of products, including dehydrated breakfasts, new and innovative vegetable dishes, protein enriched yogurt, and spicy dried fish.

Congratulations to the 72 secondary students and their teachers who participated in the 2016 TechHub CREST Challenge! 

Upper North Island

Winner

School:

  Carmel College – Pop and Co

Teacher:

  Sandy Goonan

Students:

  Madison Franks, Michelle McEwan, Shannon Hughes, Theresa Lyons

Mentor:

  Juliet Clarke (Tasti)

Sponsor:

  Hawkins Watts

Project Brief:

 To develop a novel snack for teens that complements Tasti Products’ existing product range. The product must taste great and appeal to teenagers and young adults alike. It must have a unique selling point and reflect current nutritional issues, for example one or more of the following: low sugar, gluten free, added fibre, 3 or more Health Stars.

Team Poster:

  Pop and Co

Pop Co

 Runners Up

School: Carmel College – Rocky Road Works
Teacher: Sandy Goonan, Annaliese Seedall
Students: Alexis Hill, Alyssa Cabingan, Chloe Abbey, Jessica Abbey
Mentor: Julie Ilagan, Aaron Salazar (Sherratt Ingredients)
Sponsor: Sherratt Ingredients
Project Brief: To  develop an innovative and nourishing product that that is easy to prepare by adding water to a convenient pack. The product must taste great, have no artificial colours and flavours, and appeal to the defined target market. Possible product ideas include: a savoury meal, a dessert, a meal compliment, a complete ration pack. The product must also  meet at least one or more of the following requirements: gluten free, soy free, msg free  or vegetarian.

Team Poster:

Rocky Road Works

 

School:

Carmel College – Hungry Hikers

Teacher:

Sandy Goonan

Students:

Alex Robinson, Caitlin White, Grace Platt, Minia Cheung

Mentor:

Julie Ilagan, Aaron Salazar (Sherratt Ingredients)

Sponsor:

Foodtech Packtech

Project Brief:

 Develop an innovative and dehydrated product that has the potential to be produced by Back Country Cuisine. specifically a  dehydrated vegetarian meal that is either MSG free, soy free or gluten free.

Team Poster:

 Hungry Hikers

 

School :

  Carmel College – Fudge

Teacher:

  Sandy Goonan

Students:

  Annaliese Nelson, Kayla Matthews, Zoe Fraser

Mentor:

 Carol Bielby,  Krystyna Krivanek and Isabel Buerschgens, Sensient Technologies 

Sponsor:

  IMCD

Project Brief:

 To develop a convenient and innovative vegan product that has the potential  to be produced by Angel Food Ltd. The product must complement Angel Food’s existing product range.

Team Poster:

  Fudge

 

School:

  Carmel College – Mr Veggie

Teacher:

  Sandy Goonan

Students:

  Angelica Maiquez, Gail Barrion, Samantha Manansala

Mentor:

  Tanya Reid, Beggs & Co; 

Sponsor:

  vegetables.co.nz

Project Brief:

 To develop a new and innovative product made from fresh NZ vegetables that gets more young people to be more open about healthy eating. The product must taste great and make a significant contribution to recommended daily intake of vegetables (3+ a day) for the target market. The product must meet two or more of the following requirements:

 

  • be suitable as a snack for a lunch box, after school or for sale from the school canteen

  • be consistent with current nutritional trends
  • be a healthier alternative to snack foods commonly eaten by your target market
  • contain vegetables of at least 2 different colours, (e.g. green, red, purple, white or  orange)
  • have a Health Star rating of at least 4
  • contain a mix of vegetables which make a significant contribution to the       recommended daily intake of a vitamins.

Team Poster:

  Mr Veggie

 

School:

  Carmel College – Voyage

Teacher:

  Sandy Goonan

Students:

  Hannah  Joson, Janelle Suralta, Shaina Imbo, Tadiwanashe Mangeya

Mentor:

  Louise Taylor (IFF)

Sponsor:

  David Munro

Project Brief:

 To develop a new dessert product that is unique to the New Zealand market. To develop a convenient and innovative chilled or frozen speciality dessert product, using a blend of two or more flavours provided by the client. The product must have great taste and appeal to the defined target market. 

Team Poster:

  Voyage

 

School:

  Epsom Girls – No Added Sugar Cupcakes

Teacher:

  Kathy Riley

Students:

  Jessica Gracie, Susie Kwon, Libby Harrison

Mentor:

  Trang Duong and Fabiola Garcia (Goodman Fielder)

Sponsor:

  Goodman Fielder

Project Brief:

 Develop a cupcake which is flavoursome, well structured and well presented. The product must contain natural sugar replacements instead of refined sugar.

Team Poster:

  No added sugar cupcake

 

School:

  Massey High – Sugar Free Ice Cream

Teacher:

 Jacqueline Crawford, Marshniel Mudaliar

Students:

 Gardenia Motufoua, Theresa Pama

Mentor:

 Esraa El Shall & Emily Dekker, Fonterra Brands (Tip Top)

Sponsor:

 Givaudan

Project Brief:

 Develop a sugar free ice cream for health conscious individuals. No use of refined, natural sugars, palm oil or eggs. The product can only be vegetarian, contain natural colours and flavours, and meet the legal requirements of ice cream.

Team Poster:

  Sugar free ice cream

 

School:

 Massey High – Fat free, Dairy-based Frozen Dessert

Teacher:

 Marshniel Mudaliar

Students:

 Hannah Wilson, Kiera Smith, Ruby Jenkins

Mentor:

 Esraa El Shall & Emily Dekker, Fonterra Brands (Tip Top)

Sponsor:

 Givaudan

Project Brief:

 To develop a fat free, dairy-based frozen dessert suitable for females aged 25-55. The product texture, flavour and body should be that of a full cream product. 

Team Poster:

  Fat free dairy-based frozen dessert

 

School:

  Rosmini – Peppermint Mocha Ice Cream

Teacher:

  Sue van der Spuy

Students:

 Keefe-Jordan Durney, Jude Rolin, Jordan Baxter

Mentor:

 Steffen Friedrich (Much Moore Ice cream)

Sponsor:

 Eurofins

Project Brief:

 To design, develop and produce a new ice cream flavour that has the potential to be produced by the mentors’ employer. The ice cream must have an acceptable balance of flavour and texture.

Team Poster:

 JKJ Peppermint mocha ice cream

 

School:

 St Kentigern – Hydro Melon

Teacher:

 Susanna Pattison

Students:

 Max Ballard, Ryan McEwen, Sophie Rees

Mentor:

 Neala Ye (Frucor)

Sponsor:

 Invita

Project Brief:

 Develop a natural sports beverage that will provide healthy and natural hydration without a taste compromise. The beverage must appeal to teenagers between the age of 15-18. It must contain reduced sugar, natural colours and flavours, and electrolytes. It can be water, juice or tea-based and must have a shelf life of at least 6 months. It must fill a gap in the market and be innovative and popular

Team Poster:

  Hydro melon

 

School:

 St Kentigern – Cocoberry

Teacher:

 Susanna Pattison

Students:

 Aimee Hollis, Harrison Young

Mentor:

 Neala Ye (Frucor)

Sponsor:

 Hawkins Watts

Project Brief:

 Develop a beverage for teenagers that is healthier for teeth than the popular sugary drinks currently on the market.

Team Poster:

 Cocoberry

 

School:

 TKM O Ngatapuwae – Kahui Tangata / Crunch Bunch

Teacher:

 Blanche D’Cunha, Danny Maera

Students:

 Te Awa Stirling, Anahera Te Maari, Marara Glamuzina, Trent Te Ruki

Mentor:

 Kimberly Chew (Hubbards)

Sponsor:

 Hubbards 

Project Brief:

 Create a “complete breakfast”:a nutritious, balanced and appealing cereal for younger children.

Team Poster:

 Crunch bunch

 

School:

 Westlake Boys – Blooming Flower

Teacher:

 Ritu Sehji, Chris Clark

Students:

 KJ Spargo, Eamonn Jack

Mentor:

 Leah Davey (IXOM)

Sponsor:

 Sensient Technologies

Project Brief:

 Design a product (dessert) that not only tastes good, but is also high in protein and low in calories. Research nutrients, health, existing or similar products and demand for a product such as this.

Team Poster:

 Blooming flower

 

Lower North Island

Joint winners

School:

 Wellington High – Dark Roast Coffee Sauce

Teacher:

 Marietjie van Schalkwyk 

Students:

 Button Brown, Honey Brown 

Mentor:

 Sophie Shaw (GROENZ)

Sponsor:

 Sally Hasell 

Project Brief:

 Develop a flavoured sauce dressing or condiment for an Asian market, in line with GROENZ market range and must not include any additives.

Team Poster:

 Dark roast coffee sauce

WHS dark roast coffee sponsor

 

School:

 Woodford House – Nutritious Frozen Snack

Teacher:

 Margie Ellis 

Students:

 Caitlin Maiorana, Catie Nettlingham, Tajpreet Padda

Mentor:

 Ling Li Teo & Sandra Chambers, GreenMount Foods 

Sponsor:

 Plant & Food Research 

Project Brief:

 Develop a nutritious, frozen hand held snack product with a vegetable based filling for people between ages of 15-25 years. 

Team Poster:

 House bean wrapped

 

Woodford house bean wrapped

 

Runners Up

School:

 Inglewood – Gluten Free Cheese Savouries

Teacher:

 Michael Wood, Penny Dixon 

Students:

 Ayla Hutchinson, Helen Knight, Jessie Barron, Renee Hanrahan 

Mentor:

 Helen Riley (Fonterra Eltham)

Sponsor:

 DIANZ

Project Brief:

 To develop and end up with a product fit for people with gluten intolerance that is tasty and they feel they are not missing out on what everybody else is enjoying at a party/function 

Team Poster:

 Gluten free cheese savouries

 

School:

 Napier Girls High  – ProdJUICR’s

Teacher:

 Suzy Newman, Sarah Shand

Students:

 Brooke Bickerstaff, Hollie Girvan, Kayley O’Gorman 

Mentor:

 Jo Madden and Natalie Martin, Simply Squeezed 

Sponsor:

 ADM 

Project Brief:

 To develop a healthy smoothie using  at least one vegetable. Only containing fruit and vegetables and their juices, and with less than 10g sugar/100ml of smoothie.

Team Poster:

 ProdJUICRs

 

School:

 Palmerston North Girls High – Yo Go

Teacher:

 Heather Meikle, Amanda Peacock

Students:

 Kyla Fung, Monique Lau, Sana Patel 

Mentor:

 Orianne Thionnet and Gabrielle Cooper (FRDC)

Sponsor:

 DIANZ 

Project Brief:

 Design a protein enriched yogurt breakfast drink, that provides sufficient nutrients to teenagers to start their day. 

Team Poster:

 Yo Go

 

School:

 Samuel Marsden – Dry Ingredient Savoury Pancake Mix

Teacher:

 Gabrielle Gunn, Susan Binns

Students:

 Anjali Gentejohann, Florence Barbalich, Cici Davie, Lauren Benseman 

Mentor:

 Clare Chandler, John van den Beuken and Simon Holst (MPI)

Sponsor:

 Pacific Flavours and Ingredients 

Project Brief:

 Create a savoury pancake mix of dry ingredients, to which people would simply have to add milk (soy milk if they’re vegan or lactose intolerant) and then cook the pancakes. The pancake mix will be gluten free, vegan, high in protein, low in fat, and come in different savoury flavours (using spices).

Team Poster:

 Protein Pancakes

 

School:

 Wellington High – Mellifera

Teacher:

 Marietjie van Schalkwyk, Natalie Randall

Students:

 Elizabeth Keats, Finn Taylor

Mentor:

 Sophie Shaw (GROENZ)

Sponsor:

 GS Hall 

Project Brief:

 Develop a flavoured sauce dressing or condiment for an Asian market, in line with GROENZ market range. The product must have a “clean” label – no additives or ‘e’ numbers on the label.

Team Poster:

 Kiwifruit and Feijoa Sauce

 

Waikato and Dunedin

Winners

School:

 Logan Park High School  – Local Sparks

Teacher:

 Heather Brown 

Students:

 Annie Kennedy-Atchison, Emily Wu  Logan Park local sparks

Mentor:

 TA Mungure 

Client:

   Southern Clams 

Project Brief:

 A palatable product consisting of strips of dehydrated fish with a spicy coating, packaged for safe long term shelf life. Investigate the viability of creating a dried seafood product, based on white fish fillets, coated in a spice mix with a long term shelf life, requiring no further processing before consumption. 
Team Poster: Logan Park local sparks

Logan Park teacher mentor

Runners Up

School:

 Hauraki  Plains  – Cold Pressed Fruit

Teacher:

 Ann Leuthart, Rob Webster

Students:

 Joshua Gill, Aimee Brocklehurst

Mentor:

 Don Railton (Fresh Technologies)

Sponsor:

 Plant & Food Research 

Project Brief:

 Develop a cold pressed fruit and/or vegetable juice that appeals to teenagers and which is convenient for an after school snack. There will be no added sugar, preservatives or juice from concentrates. 
Team Poster: Fresh Sweetness

 

School:

 Te Awamutu – Mozzarella

Teacher:

 Will Cawkwell

Students:

 Mierrin Gibbons-Goodhew, Nikita Hearfield

Mentor:

 Christina Ferrick (Open Country Dairy)

Sponsor:

 Open Country Dairy

Project Brief:

 Develop a FMCG cheese product designed for lactose intolerant people
Team Poster: Mozzarella (PDF, 2.6 MB)

 

School:

 Te Awamutu – Cheese Weasles

Teacher:

 Will Cawkwell, Maree Letford

Students:

 Akuhata Harawira, Jessica Johnson-Saunders, Kaitlyn Gibson   

Mentor:

 Christina Ferrick (Open Country Dairy) 

Sponsor:

 Anne Scott  

Project Brief:

 Design a product for Open Country dairy
Team Poster: Cheese Weasels

 

School:

 Tuakau  – Get Roasted

Teacher:

 Christina Stilwell 

Students:

 Shannon Hull, Ryan Davies, Teagan Hansen, Toko Porau-Atkinson 

Mentor:

 John Cox (AS Wilcox)

Sponsor:

 IMCD 

Project Brief:

  Create a vegetarian burger, or pizza, with a sauce
Team Poster: Get-roasted

 

 

 

 

 

 

 

 

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