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Published 17 October 2017

Into the future with food from the past.

Team "Kumara Cheesecake" with mentors Sarah Beaton and Amie Duan

NZIFST/CREST Challengers help celebrate Royal Society Te Apārangi's 150th Anniversary.

To help Royal Society Te Apārangi celebrate it's 150th Anniversary participants in the NZIFST/CREST Student Product Development Challenge 2017 were asked, if and when appropriate, to identify any of the ingredients used in their new food product which may have been available in New Zealand 150 years ago.

 Royal Society Te Apārangi and CREST thank the following teams for their celebratory efforts:

  • Better Bagels from Diocesan School for Girls
  • Coconut Chilli Bites from Massey High
  • Kiwi Mix from Saint Kentigern College
  • Kumara Brownie Cheesecake from Diocesan School for Girls
  • Kumara Kai from Carmel College
  • Serious Flavour from Napier Girls High School
  • White Chocolate from Wellington High School

Profiles of these teams may be found on the 2017 Teams page.

Each team member had Royal Society Te Apārangi's 150th logo included on their Team Silver Challenge certificate, presented to them by Professor Lynnette Ferguson.

Annie Xu and Linda Hu, from Diocesan School for Girls (Team Kumera Brownie Cheesecake) were presented with a special award in recognition of their comprehensive background research about kumara included in their Team Silver Challenge CREST report.

Source: Royal Society Te Apārangi