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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:

Esraa El Shall (Fonterra) , Isabel Buerschgens (Sensient)

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:

Baradene-College-Lactose-Free-poster.pdf

 

School:

Baradene College: Te Kirimi

Teacher:

Judi Delbridge

Students:

Hannah Brownhill-Griggs, Katelyn Kriletich, Tayla Rae

Mentors:

Esraa El Shall (Fonterra), Isabel Buerschgens (Sensient)

Sponsor:

Sensient Technologies

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:

Baradene-College-Te-Kirimi-poster.pdf

 

 

 

 

 

 

 

School:

Carmel College: Blushing Brownie

Teacher:

Sandy Goonan

Students:

Eden Alter, Aniela Wegrzyn-Leaming, Maggie Walker

Mentors:

Juliet Clarke & EeLaine Yeoh (Tasti)

Sponsor:

ADM

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:

  Carmel-College-Blushing-Brownie-Poster2.pdf

 

School:

Carmel College: Cake Me Away

Teacher:

Sandy Goonan

Students:

Courtney Adolphe, Emma Dunne, Amelia Gibbons

Mentor:

Fabiola Garcia (Goodman Fielder)

Sponsor:

Goodman Fielder

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:

Carmel-College-Cake-Me-Away-Poster-.pdf

 

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:

Goodman Fielder

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:

Carmel-College-For-Goodness-Cake-Poster.pdf

 

School:

Carmel College: How Low Can You Yo

Teacher:

 Sandy Goonan

Students:

 Molly Lawrence, Emily Fraser, Elizabeth Cunliffe

Mentor:

 Mia Zou (EasiYo)

Sponsor:

Invita  

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:

 Carmel-College-How-Lo-Can-You-Yo-Poster.pdf

 

School:

Carmel College: Kumara Kai

Teacher:

Sandy Goonan

Students:

Bella Leddy, Molly Cunneen

Mentor:

Juliet Clarke & EeLaine Yeoh (Tasti)

Sponsor:

ADM

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:

Carmel-College-Kumara-Kai-Poster.pdf

 

School:

Diocesan School for Girls: Better Bagels

Teacher:

Sheridan Alexander

Students:

Sofia Gallagher, Hannah Ngare

Mentors:

Sarah Beaton and Amie Duan ( Hawkins Watts)

Sponsor:

Vegetables.co.nz

Project Brief:

To produce an innovative range of bagel options incorporating ingredients from 150 years ago.

Team Poster:

Diocesan-School-for-Girls-Better-Bagels-poster.pdf

 

School:

Diocesan School for Girls: Blueberry Butter

Teacher:

Sheridan Alexander

Students:

Ella He, Laura Dean

Mentor:

Sarah Beaton and Amie Duan (Hawkins Watts)

Sponsor:

Hawkins Watts

Project Brief:

To create and develop a dairy product (butter) that is made from natural ingredients with a natural source of mineral.

Team Poster:

Diocesan-School-for-Girls-Blueberry-Butter-poster.pdf

 

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:

Vegetables.co.nz

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:

G S  Hall

Project Brief:

Develop a chicken pre-dinner snack suitable for adults.

Team Poster:

Massey-High-Coconut-Chilli-Chicken-Bites-Poster-.pdf

 

School:

Massey High: Classic Chicken Cannelloni

Teacher:

Jacqui Crawford

Students:

Hannah Wilson, Kiera Smith, Grace Monaghan

Mentor:

Sarah Lewington (Tegel)

Sponsor:

G S Hall

Project Brief:

Create a sweet and savoury chicken product suitable for a family.

Team Poster:

Massey-High-Classic-Chicken-Cannelloni-poster.pdf

 

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:

GS Hall

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:

Davis Food Ingredients

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:

Plant and Food Research 

Project Brief:

Develop a recovery sports drink with added protein and reduced sugar.

Team Poster:

Palmerston-North-Boys-High-Whey-Cool-Poster.pdf

 

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:

St-Kentigern-College-Gingerbread-Butter-Poster.pdf

 

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:

IMCD

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:

St-Kentigern-College-Iron-Girl-Poster.pdf

 

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:

Plant and Food Research

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:

St-Kentigern-College-Kiwi-Mix-poster.pdf

 

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:

Givaudan

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:

St-Kentigern-College-Manuka-Brew-Poster-.pdf

 

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:

IMCD

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:

 St-Kentigern-College-Protein-Punch-poster-.pdf

 

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:

Saint-Kentigern-Smoooth-poster-.pdf

 

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:

Plant and Food Research

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:

St-Kentigern-College-Zoes-Kiwifruit-chips-poster.pdf

 

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:

Kerry Ingredients

Project Brief:

Create a sauce with taste, flavour and texture with a shelf life of at least 6 months

Team Poster:

Te-Kura-Maori-o-Nga-Tapuwae-Sauce-a-licious-Poster.pdf

 

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:

Cedenco NZ

Project Brief:

Design and create a product (sauce) for a southeast Asian country with ingredients special to New Zealand

Team Poster:

Wellington-High-White-Chocolate-poster.pdf

 

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:

Westlake-Boys-High-Moolassie-poster.pdf

 

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:

Woodford-House-Mozoly-Aioli-Poster.pdf

 

School:

Woodford House: Te Mata Sauce

Teacher:

Margie Ellis

Students:

Briana Lyons, Jemima Peck, Emily Crosse

Mentor:

Sandra Chambers, (GreenMount Foods)

Sponsor:

Food NZ

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:

Woodford-House-Te-Mata-Sauce-poster.pdf

 

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:

G S  Hall

Project Brief:

Develop a chicken pre-dinner snack suitable for adults.

Team Poster:

Massey-High-Coconut-Chilli-Chicken-Bites-Poster-3.pdf

 

Massey Coconut + Sarah2

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:

Goodman Fielder

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:

Carmel-College-For-Goodness-Cake-Poster.pdf

 

Carmel Goodness

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:

GS Hall

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

 

NGHS2

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:

Food NZ

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:

Woodford-House-Te-Mata-Sauce-poster.pdf


Woodford Te Mata Sauce2

Team "Te Mata Sauce"