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2019 Teams

Congratulations to the students, teachers, mentors, sponsors and judges who participated in the 2019 NZIFST/CREST Food Innovation Challenge.

 

All of the students were awarded a Team Silver Challenge CREST award.

School:

Carmel College: Chickpea Chicks

Teacher:

Sandy Goonan

Students:

Natalia Bell, Caitlin Harrod, Charlotte Marsh, Tayla Reade

Mentors:

Juliet Clarke and Vailanu Situ'a ,Tasti

Sponsor:

Rachel Pickmere from Axeio

Project Brief:

To develop a high protein snack for teenagers. The product must complement Tasti Products’ existing product range; must taste great and appeal to the target market. The product to comply with all NZ legal requirements.

Team Poster:

 Chickpea-Chicks.pdf

 

School:

Carmel CollegeEdgy Veges

Teacher:

Sandy Goonan

Students:

Charlotte Bedford, Georgia Dinley, Robyn Spark, Laine Webster

Mentors:

Juliet Clarke and Vailanu Situ'a, Tasti

Sponsor:

Vladimir Blazek from ADM

Project Brief:

To develop a novel snack for a defined target market group. The product must complement Tasti Products’ existing product range. The product must taste great and appeal to the target market. The product must have a USP - unique selling point and reflect current nutritional issues, for example, one or more of the following: low sugar, gluten-free, added fibre and/or 3 or more Health Stars.

Team Poster:

Edgy-Veges.pdf  

 

School:

Carmel CollegeMod Pods

Teacher:

Sandy Goonan

Students:

Lorna Breen, Mikaela Vivan, Chloë Wright

Mentor:

Pip Duncan, vegetables.co.nz

Sponsor:

Vegetables.co.nz

Project Brief:

To create an innovative food product that contains a minimum of 3 New Zealand vegetables that provides children a quick and easy meal, but which also appeals to anyone wanting a vegetable based meal or snack.

Team Poster:

 Mod-Pods.pdf

 

School:

Mount Albert Grammar School: ProTeen

Teacher:

Blanche D'Cunha

Students:

Tamasa Lavea, Jessica Marginson, Genevieve Taua, plus one other

Mentors:

Abigayl Ayo and Kimberley Munemo, Kerry

Sponsor:

Kerry

Project Brief:

To develop a healthy, energy beverage as a substitute for morning breakfast.

Team Poster:

ProTeen.pdf

 

School:

Mount Albert Grammar School:Whey Tea

Teacher:

Blanche D'Cunha

Students:

Max Hertzum ,David Li, Liam Middlebrook, David Wu

Mentors:

EeLaine Yeoh and Maddi Brown, Fonterra Brands Tip Top

Sponsor:

Lee Huffman, Plant and Food Research

Project Brief:

Develop an on-the-go, portion-controlled ice cream with easy to open packaging, consisting mainly of naturally sourced ingredients. The product will be high in fibre and protein, and offer an alternative to ingredients in traditional ice cream that are often perceived to be unhealthy (e.g. use sugar alternatives such as erythritol and stevia).

Team Poster:

WheyTea.pdf

 

School:

Marlborough Girls College: We Got the Sauce

Teacher:

Renee Bouchut

Students:

Ella Donald, Olivia Robinson, Olivia Scaife 

Mentors:

Carmen Boyd, GROENZ

Sponsors:

David Munro, Davis Food Ingredients, Sherratt Ingredients

Project Brief:

To develop a new flavoured sauce for the Quick Casual Restaurant (QCR) and food service market; to produce a product that is either sweet or savoury.

Team Poster:

We-Got-the-Sauce.pdf

 

School:

Marlborough Girls' College: Flaming Lemons

Teacher:

Renee Bouchut

Students:

Danielle Brooks, Amy Rowse, Lan Tran

Mentors:

Carmen Boyd, GROENZ and Iona Kelly, McCashin's

Sponsors:

Food NZ, GROENZ, Sherratt Ingredients

Project Brief:

To design and develop a savoury sauce, dressing or condiment for Groenz with a new flavour that would sell through food service markets and casual restaurants across New Zealand, and Australia. The sauce must meet New Zealand Food Safety Legislation, be suitable for Halal accreditation, be full of natural ingredients with no artificial flavours and fit within pH of <4.2.

Team Poster:

Flaming-Lemons.pdf

 

School:

 Rathkeale/St Matthew’s Senior College: NutriFuture

Teacher:

Coadette Low

Students:

Sarah Pitney, Lily Priest

Mentor:

Malcolm MacDonald, Hansells Masterton

Sponsor:

GS Hall & Company, Rebel Bakehouse

Project Brief:

To determine whether cricket protein shakes will be successful in today's market, as it is not yet a regular source of protein in the western world. To make a protein shake that is healthy and appealing, with good taste that meets market needs.

Team Poster:

 NutriFuture.pdf

 

School:

Rangitoto College: Kiwiana Sweet Treats

Teacher:

Sophie Enefer

Students:

Sera Boyd, Portia McKavanagh 

Mentors:

Sarah Leakey and Mitchell Thompson, Sensient Technologies

Sponsor:

Sensient TechnologiesReso

Project Brief:

To create a new New Zealand filled chocolate to be sold at a souvenir shop. The chocolate must contain ingredients, flavours or unique extracts that express New Zealand culture. The product will have no artificial flavour or colouring and must be shelf stable.

Team Poster:

Kiwiana-Sweet-Treats.pdf

 

School:

Wellington High: Spirulina Pasta

Teacher:

Nat Randall, Bob Naylor

Students:

Gryffon Hester, Neo Silcock,

Mentors:

Sally Ronaldson and Ben Sutherland, FSANZ

Sponsor:

Goodman Fielder, Tahi Spirulina

Project Brief:

Develop a novel food product containing Tahi Spirulina as a characterising ingredient. The product must be a premium product; be consistent with the Tahi Spirulina brand values; reflect current market trends relevant to superfoods; have a Health Star rating which appeals to the target market; have a shelf life beyond nine months; appeal to a vegetarian, and possibly vegan, consumers and also consider the food safety risks and hazards that could affect the product.

Team Poster:

Spirulina-Pasta.pdf

 

2019 Winning Teams