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: |
School: |
Carmel College: Edgy 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: |
School: |
Carmel College: Mod Pods |
Teacher: |
Sandy Goonan |
Students: |
Lorna Breen, Mikaela Vivan, Chloë Wright |
Mentor: |
Pip Duncan, vegetables.co.nz |
Sponsor: |
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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: |
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: |
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Project Brief: |
To develop a healthy, energy beverage as a substitute for morning breakfast. |
Team Poster: |
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: |
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: |
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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: |
School: |
Rathkeale/St Matthew’s Senior College: NutriFuture |
Teacher: |
Coadette Low |
Students: |
Sarah Pitney, Lily Priest |
Mentor: |
Malcolm MacDonald, Hansells Masterton |
Sponsor: |
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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: |
School: |
Rangitoto College: Kiwiana Sweet Treats |
Teacher: |
Sophie Enefer |
Students: |
Sera Boyd, Portia McKavanagh |
Mentors: |
Sarah Leakey and Mitchell Thompson, Sensient Technologies |
Sponsor: |
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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: |
School: |
Wellington High: Spirulina Pasta |
Teacher: |
Nat Randall, Bob Naylor |
Students: |
Gryffon Hester, Neo Silcock, |
Mentors: |
Sally Ronaldson and Ben Sutherland, FSANZ |
Sponsor: |
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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: |
2019 Winning Teams