2017 NZIFST CREST Challenge
Congratulations to all of the students, teachers, mentors,sponsors and judges who participated in the 2017 Challenge.
School: | Auckland International College: Shrek Bar |
Teacher: | Brad Montgmerie |
Students: | Joohyun Lee, Jeeeun Han, Minyoung Jung |
Mentor: | Min Tan (Profile Foods) |
Sponsor: | Axieo Specialties |
Project Brief: | Develop a healthy muesli bar with oriental green chocolate and pistachios. The bar must contain good to high level of vitamins, minerals and protein |
Team Poster: | Auckland-International-College-Shrek-Bar.pdf |
School: |
Baradene College: Lactose Free |
Teacher: |
Judi Delbridge |
Students: |
Georgia Robertson, Felicity Rood, Bronte Gregorio –Hansen, Grace Taylor |
Mentors: |
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Sponsor: |
Sponsor wishes to remain anonymous |
Project Brief: |
Create a lactose free frozen desert which aligns with the current Tip-Top range. The product must only have natural flavours and colours, cannot contain palm oil, be vegetarian and contain zero lactose. |
Team Poster: |
School: |
Baradene College: Te Kirimi |
Teacher: |
Judi Delbridge |
Students: |
Hannah Brownhill-Griggs, Katelyn Kriletich, Tayla Rae |
Mentors: |
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Sponsor: |
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Project Brief: |
Create a premium savoury ice-cream range which contains only natural colours and flavours, be palm oil free, vegetarian and which complies with the legal definition of ice-cream. |
Team Poster: |
School: |
Carmel College: Blushing Brownie |
Teacher: |
Sandy Goonan |
Students: |
Eden Alter, Aniela Wegrzyn-Leaming, Maggie Walker |
Mentors: |
Juliet Clarke & EeLaine Yeoh (Tasti) |
Sponsor: |
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Project Brief: |
To develop an innovative and nourishing product that that is easy to prepare, possibly by being a breakfast cereal, an ingredient on top of porridge and/or added to smoothies and/or yogurt.The product must taste great, have no artificial colours and flavours, and appeal to the defined target market. |
Team Poster: |
School: |
Carmel College: Cake Me Away |
Teacher: |
Sandy Goonan |
Students: |
Courtney Adolphe, Emma Dunne, Amelia Gibbons |
Mentor: |
Fabiola Garcia (Goodman Fielder) |
Sponsor: |
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Project Brief: |
To develop a vegan dry batter mix. The consumer to be able to add vegetable fats/oils/milk substitutes, providing 2-3 serving suggestions for the batter mix. |
Team Poster: |
School: |
Carmel College: For Goodness Cake |
Teacher: |
Sandy Goonan |
Students: |
Sophie Davis-Fowler, Phoebe Nielsen, Sydney Clifton, Sarah Martin |
Mentors: |
Fabiola Garcia and Jakob Smidt (Goodman Fielder) |
Sponsor: |
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Project Brief: |
Create a cake in a mug dry mix that is classified 100% gluten free; meaning no wheat, barley, rye or oats with in the mixture. The intended environment for the product to be sold in supermarkets that people of all ages can make at home in an instant. The ‘Cake in a Mug’ dry mix to be targeted towards those suffering from the Coeliac disease or are gluten free by choice. |
Team Poster: |
School: |
Carmel College: How Low Can You Yo |
Teacher: |
Sandy Goonan |
Students: |
Molly Lawrence, Emily Fraser, Elizabeth Cunliffe |
Mentor: |
Mia Zou (EasiYo) |
Sponsor: |
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Project Brief: |
To develop a low sugar yogurt for a defined market group. The product must compliment the EasiYo existing product range, e.g. low-fat strawberry/ vanilla/ mango. |
Team Poster: |
School: |
Carmel College: Kumara Kai |
Teacher: |
Sandy Goonan |
Students: |
Bella Leddy, Molly Cunneen |
Mentor: |
Juliet Clarke & EeLaine Yeoh (Tasti) |
Sponsor: |
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Project Brief: |
To develop a novel snack for a specified target market that compliments Tasti current product range. The product must taste great and look appealing. Product must have a USP and something that reflects current nutritional issues, for example: low sugar, gluten free, added fibre, etc. |
Team Poster: |
School: |
Diocesan School for Girls: Better Bagels |
Teacher: |
Sheridan Alexander |
Students: |
Sofia Gallagher, Hannah Ngare |
Mentors: |
Sarah Beaton and Amie Duan ( Hawkins Watts) |
Sponsor: |
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Project Brief: |
To produce an innovative range of bagel options incorporating ingredients from 150 years ago. |
Team Poster: |
School: |
Diocesan School for Girls: Blueberry Butter |
Teacher: |
Sheridan Alexander |
Students: |
Ella He, Laura Dean |
Mentor: |
Sarah Beaton and Amie Duan (Hawkins Watts) |
Sponsor: |
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Project Brief: |
To create and develop a dairy product (butter) that is made from natural ingredients with a natural source of mineral. |
Team Poster: |
School: |
Diocesan School for Girls: Kumara Brownie Cheesecake |
Teacher: |
Sheridan Alexander |
Students: |
Annie Xu, Linda Hu |
Mentors: |
Sarah Beaton and Amie Duan (Hawkins Watts) |
Sponsor: |
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Project Brief: |
Use research, trialling and testing and the expertise from industry mentors to develop a low sugar, low fat sweet baked product that uses kumara as a key ingredient. |
Team Poster: |
Diocesan-School-for-Girls-Kumara-Brownie Cheesecake-Poster.pdf |
School: |
Massey High: Coconut Chilli Chicken Bites |
Teacher: |
Jacqui Crawford |
Students: |
Gardenia Motufoua, Theresa Pama |
Mentor: |
Sarah Lewington (Tegel) |
Sponsor: |
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Project Brief: |
Develop a chicken pre-dinner snack suitable for adults. |
Team Poster: |
School: |
Massey High: Classic Chicken Cannelloni |
Teacher: |
Jacqui Crawford |
Students: |
Hannah Wilson, Kiera Smith, Grace Monaghan |
Mentor: |
Sarah Lewington (Tegel) |
Sponsor: |
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Project Brief: |
Create a sweet and savoury chicken product suitable for a family. |
Team Poster: |
School: |
Napier Girls High School: Serious Flavour |
Teacher: |
Karen Daniel |
Students: |
Victoria Scanlan, Olivia Heal, Brenna Lee |
Mentors: |
Kate Rennie and Hillary Tuason( Kraft Heinz) |
Sponsor: |
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Project Brief: |
To create a sauce which is multi-use/universal which will limit the need for multiple sauces and enable consumers to produce restaurant quality dishes in their own homes. |
Team Poster: |
Napier-Girls-High-Serious-Flavour-Poster.pdf |
School: |
Otago Boys High: Proateam |
Teacher: |
Jaqueline Irving |
Students: |
Disclosure of names withheld |
Mentor: |
Michael Gin ( Harraways) |
Sponsor: |
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Project Brief: |
Develop an oat based food product which is portable, quick and easy, suitable for sale and consumption by teenage boys as a breakfast food or for sports recovery. |
Team Poster: |
Disclosure of names withheld |
School: |
Palmerston North Boys High School: Whey Cool |
Teacher: |
Anna Fletcher |
Students: |
Lachlan Walcroft, Davis Farrar-Ferguson, Rohan Sharma |
Mentor: |
Sam Harper (Fonterra Research and Development Centre) |
Sponsor: |
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Project Brief: |
Develop a recovery sports drink with added protein and reduced sugar. |
Team Poster: |
School: |
Saint Kentigern College: Gingerbread Butter |
Teacher: |
Susanna Pattison and Julie Pearson |
Students: |
Jamie Lindsay, Brenna Stevenson, Chelsea Riddell, Edward Baker |
Mentors: |
Roxanne Bartlett and Joanna Koat (Fonterra) |
Sponsor: |
Sponsor wishes to remain anonymous |
Project Brief: |
To create a novel dairy based product that will be an extension to the Fonterra brands manufactured in the Takanini Branch. To create a product that is sustainable, including the packaging and suitable for over 60s. |
Team Poster: |
School: |
Saint Kentigern College: Iron Girl |
Teacher: |
Susanna Pattison and Julie Pearson |
Students: |
Philippa Campbell, Josephine Crawford, Cameron Biland, India Holder |
Mentor: |
Ethan Dodds (Danone Nutricia) |
Sponsor: |
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Project Brief: |
To develop a protein powder aimed towards women that is high in Iron, Calcium, low in fat and sugar and contains no artificial colours or flavours. |
Team Poster: |
School: |
Saint Kentigern College: Kiwi Mix |
Teacher: |
Susanna Pattison and Julie Pearson |
Students: |
Ben Paton, Laura Hanley, Tenysha Meleisea |
Mentor: |
Kerryn James (The Foodbowl ) |
Sponsor: |
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Project Brief: |
To develop a frozen smoothie mix that is a convenience beverage aimed at a Chinese export market. The smoothie mix to be pre- made, packaged in plastic pouches requiring just adding water and blending. Must use native NZ ingredients; be attractive to Asian market, suitable for export (meets regulations) and be able to be scaled up commercially. |
Team Poster: |
School: |
Saint Kentigern College: Manuka Brew |
Teacher: |
Susanna Pattison and Julie Pearson |
Students: |
Emma Fuller, Harry Shemmings, Paige Boyd, Cameron Walker |
Mentors: |
Roxanne Bartlett and Joanna Koat (Fonterra) |
Sponsor: |
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Project Brief: |
To develop a healthy dairy based beverage. It must have a clean label, a novel flavour, a reduced amount of added refined sugar, include serving suggestions and health claim/marketing claim that will appeal to health-conscious individuals in modern society. |
Team Poster: |
School: |
Saint Kentigern College: Protein Punch |
Teacher: |
Susanna Pattison and Julie Pearson |
Students: |
Hannah Laustsen, Elizabeth Fletcher, Charlotte Russ, Mark Charles |
Mentor: |
Ethan Dodds (Danone Nutricia) |
Sponsor: |
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Project Brief: |
To develop a protein powder specifically targeted at male and female teenagers that is: lower in sugar, dairy based, high in protein, promotes good health, tastes good, innovative eye-catching packaging and having nutritional claims that appeal to the target market and parents. |
Team Poster: |
School: |
Saint Kentigern College: Smoooth Custard |
Teacher: |
Susanna Pattison and Julie Pearson |
Students: |
Kayla Williamson, Georgia Evans, Claudia Winn, Joshua Grant |
Mentor: |
Roxanne Bartlett and Joanna Koat (Fonterra) |
Sponsor: |
Sponsor wishes to be anonymous |
Project Brief: |
Create a dairy based custard that is lower in sugar than those currently on the market and which high in calcium that is consistent with the brand values of Anchor custard. |
Team Poster: |
School: |
Saint Kentigern College: Zoe’s Kiwifruit Chips |
Teacher: |
Susanna Pattison and Julie Pearson |
Students: |
Holly Foster, Sam Keyte, Michael Oh, Zoe French |
Mentor: |
Kerryn James (The Foodbowl) |
Sponsor: |
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Project Brief: |
To make a unique and premium product suited to the Asian market from a New Zealand product;That the product will be attractive to the Asian market; suitable for export and have capacity to be produced in NZ. Develop distinctive packaging that conveys the story of the product. |
Team Poster: |
School: |
Te Kura Māori o Nga Tapuwae: Sauce-a-licious |
Teacher: |
Blanche D'Cunha |
Students: |
Lyrik Adams, Ameera Danford, Saylem Napia, Piki Te Ora Tawhitopou |
Mentor: |
Abigayl Ayo ( Kerry Ingredients) |
Sponsor: |
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Project Brief: |
Create a sauce with taste, flavour and texture with a shelf life of at least 6 months |
Team Poster: |
School: |
Wellington High School:White Chocolate |
Teacher: |
Marietjie Van Schalkwyk & Bob Naylor |
Students: |
Emilie Accard-Cohen, Madelee O’Connor |
Mentor: |
Sophie Shaw; Bart Stiggelbout, (Groenz) |
Sponsor: |
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Project Brief: |
Design and create a product (sauce) for a southeast Asian country with ingredients special to New Zealand |
Team Poster: |
School: |
Westlake Boys High: Moolassie |
Teacher: |
Ritu Sehji |
Students: |
Steve Park, Rhemzhen Sese, Terence Tahumar, Holden Bai |
Mentor: |
Kimberly Chew( New Zealand Sugar) |
Sponsor: |
David Munro |
Project Brief: |
Create a healthy beverage that would appeal NZ Market by using the ingredients of honey and ginger molasses. |
Team Poster: |
School: |
Woodford House: Mozoly Aioli |
Teacher: |
Margie Ellis |
Students: |
Lucy Roberts, Zoe Yandell, Molly Goodisson |
Mentor: |
Rika Takeda (Kraft Heinz) |
Sponsor: |
Sally Hasell |
Project Brief: |
To develop an aioli that fits in with the Heinz Seriously Good range with a point of difference that includes a characterising ingredient from Hawkes Bay. |
Team Poster: |
School: |
Woodford House: Te Mata Sauce |
Teacher: |
Margie Ellis |
Students: |
Briana Lyons, Jemima Peck, Emily Crosse |
Mentor: |
Sandra Chambers, (GreenMount Foods) |
Sponsor: |
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Project Brief: |
To develop a healthy alternative to tomato sauce that will meet a four star health rating and include essential vitamins and minerals, while being appealing to children. |
Team Poster: |
Winning Teams
Congratulations to the winning teams, selected by NZIFST judges.
Upper North Island
School: |
Massey High: Coconut Chilli Chicken Bites |
Teacher: |
Jacqui Crawford |
Students: |
Gardenia Motufoua, Theresa Pama |
Mentor: |
Sarah Lewington (Tegel) |
Sponsor: |
|
Project Brief: |
Develop a chicken pre-dinner snack suitable for adults. |
Team Poster: |
Team "Coconut Chilli Bites" with their mentor, Sarah Lewington
School: |
Carmel College: For Goodness Cake |
Teacher: |
Sandy Goonan |
Students: |
Sophie Davis-Fowler, Phoebe Nielson, Sydney Clifton, Sarah Martin |
Mentor: |
Fabiola Garcia (Goodman Fielder) |
Sponsor: |
|
Project Brief: |
Create a cake in a mug dry mix that is classified 100% gluten free; meaning no wheat, barley, rye or oats with in the mixture. The intended environment for the product to be sold in supermarkets that people of all ages can make at home in an instant. The ‘Cake in a Mug’ dry mix to be targeted towards those suffering from the Coeliac disease or are gluten free by choice. |
Team Poster: |
Team "For Goodness Cake"with their teacher Sandy Goonan
Lower North Island and Otago
School: |
Napier Girls High School: Serious Flavour |
Teacher: |
Karen Daniel |
Students: |
Victoria Scanlan,Olivia Heal, Brenna Lee |
Mentor: |
Kate Rennie( Kraft Heinz) , Hillary Tuason ( MPI) |
Sponsor: |
|
Project Brief: |
To create a sauce which is multiuse/universal which will limit the need for multiple sauces and enable consumers to produce restaurant quality dishes in their own homes. |
Team Poster: |
Napier-Girls-High-Serious-Flavour-Poster.pdf |
Team "Serious Flavour" with their teacher, Karen Daniel
School: |
Woodford House: Te Mata Sauce |
Teacher: |
Margie Ellis |
Students: |
Briana Lyons, Jemema Peck, Emily Crosse |
Mentor: |
Sandra Chambers, ( GreenMount Foods) |
Sponsor: |
|
Project Brief: |
To develop a healthy alternative to tomato sauce that will meet a four star health rating and include essential vitamins and minerals, while being appealing to children. |
Team Poster: |
Team "Te Mata Sauce"