iodised salt - Bake Info

Close

News & Events Articles Glossary

Media Centre Member Login

Contact Us

« Back to Glossary Index

sodium chloride with a small amount of iodine added for nutritional purposes.

« Back to Glossary Index

Latest News & Events

October 25, 2023

Whole grains: the unsung heroes

Dr Andrew Reynolds is interested in what damages our health, and what costs our health…

October 25, 2023

Understanding flour specifications

Stan suggested the key challenge with flour specification starts with the question of whether flour…

October 25, 2023

Bread bags from bread returns

Returned bread and single use plastic bags are two major sustainability issues facing the industrial…

Machine guarding failures ‘reprehensible’

WorkSafe released a media statement (16/03/2023) highlighting a West Auckland bakery business which didn’t properly…

Articles Uncategorized

Recovering valuable resources to create sustainable biogas and biofertilizer

How do we extract value out of waste? Not just commercial food waste, but also…

Field to Flour: Can we reduce our footprint?

Jo works with cereal growers, operating at the start of the process that leads to…

Articles Uncategorized

Leading Action on Food Waste

Reducing food waste and diverting food waste from landfills would significantly help New Zealand achieve…

Bread bags from bread returns

The project aims to address two major sustainability issues: returned bread, and single use plastic…

Baking Global Technology Scan

EECA engaged Plant & Food Research Limited to undertake this technology scan looking at emerging…

Sustainability for the Baking Industry – Food without Footprint

Sustainability is woven into Royal Kaak's DNA, driving innovation in product development, with ambitious goals.

Better energy management for bakers

Energy efficiency makes sense – use this first says Stacey, then look at renewable energy…

Update on the Soft Plastic Recycling Scheme

We are approaching a decade of soft plastic recycling in New Zealand and bread bags…

Good for the environment – Good for business

Sustainability in business isn't just a "nice to have"—it's essential.

BIRT Technology Transfer Seminars 2025 Evaluation

Please provide your feedback on the evaluation form to assist us with future planning of…

What does it take to get to the L.A Judge Award?

Delmari Janse van Rensburg is busy preparing for 2025 LA Judge Competition

Food Waste Action Week

Its Food Waste Action Week and the team at Kai Commitment, have developed a new…

February 20, 2025

BIRT Technology Transfer Seminars 2025

We look forward to welcoming you at the BIRT Technology Transfer Seminars in March 2025…

November 21, 2024

Two winners named in 2024 Bread Baker of the Year competition

Sadat Ali Rahimi of Coupland’s Christchurch has been named NZ Association of Bakers Bread Baker…

Fine Food New Zealand

29th June - 1st July 2025. Discover new products and services, network with exhibitors, connect…

Foodtech Packtech 2025

2nd - 5th September. New Zealand’s largest food manufacturing, packaging and processing technology trade show

IBIE 2025

14th - 17th September. Welcoming baking industry professionals from every segment and in every role,…

Go Green Expo

24th - 25th August. Whether you’re looking for more sustainable options or wanting to become…

February 26, 2024

Christchurch Food Show

4th -6th April. The Food Show is New Zealand's largest once-a-year foodie affair. It's your…

November 16, 2023

Dunedin baker claims 2023 Best Young Bread Baker Award

A Dunedin plant bread baker has taken out the 2023 Young Bread Baker of the…

November 15, 2023

2023 Young Bread Baker of the Year Entrants

Our Young Bread Baker of the Year Competition has kicked off in Auckland this morning…

October 26, 2023

Baker’s Fresh Yeast Handling and Use

the care and attention required in the handling of this important living ingredient, specifically baker’s…

October 26, 2023

Mandatory fortification of bread making flour

An informative summary of the lead up to and implementation of the food standard requiring…

October 26, 2023

Energy Transfer in CBP/MDD Mixing Equipment – Managing Dough Development

Stan followed up his thought-provoking first presentation with a second talk about the controversial subject…

October 26, 2023

Value Added Wheat – Genomic Prediction Modelling

Paul Johnston presented the results of research exploring another option for addressing the gluten-related disorders…

October 26, 2023

Reduction of Gluten Allergenicity

As the third most produced cereal in the world, wheat is used in many products…

October 25, 2023

Whole grains: the unsung heroes

Dr Andrew Reynolds is interested in what damages our health, and what costs our health…

October 25, 2023

Understanding flour specifications

Stan suggested the key challenge with flour specification starts with the question of whether flour…

October 25, 2023

Bread bags from bread returns

Returned bread and single use plastic bags are two major sustainability issues facing the industrial…

Machine guarding failures ‘reprehensible’

WorkSafe released a media statement (16/03/2023) highlighting a West Auckland bakery business which didn’t properly…

Articles Uncategorized

Recovering valuable resources to create sustainable biogas and biofertilizer

How do we extract value out of waste? Not just commercial food waste, but also…

Field to Flour: Can we reduce our footprint?

Jo works with cereal growers, operating at the start of the process that leads to…

Articles Uncategorized

Leading Action on Food Waste

Reducing food waste and diverting food waste from landfills would significantly help New Zealand achieve…

Bread bags from bread returns

The project aims to address two major sustainability issues: returned bread, and single use plastic…

Baking Global Technology Scan

EECA engaged Plant & Food Research Limited to undertake this technology scan looking at emerging…

Sustainability for the Baking Industry – Food without Footprint

Sustainability is woven into Royal Kaak's DNA, driving innovation in product development, with ambitious goals.

Better energy management for bakers

Energy efficiency makes sense – use this first says Stacey, then look at renewable energy…

Update on the Soft Plastic Recycling Scheme

We are approaching a decade of soft plastic recycling in New Zealand and bread bags…

Good for the environment – Good for business

Sustainability in business isn't just a "nice to have"—it's essential.

BIRT Technology Transfer Seminars 2025 Evaluation

Please provide your feedback on the evaluation form to assist us with future planning of…

What does it take to get to the L.A Judge Award?

Delmari Janse van Rensburg is busy preparing for 2025 LA Judge Competition

Food Waste Action Week

Its Food Waste Action Week and the team at Kai Commitment, have developed a new…

February 20, 2025

BIRT Technology Transfer Seminars 2025

We look forward to welcoming you at the BIRT Technology Transfer Seminars in March 2025…

November 21, 2024

Two winners named in 2024 Bread Baker of the Year competition

Sadat Ali Rahimi of Coupland’s Christchurch has been named NZ Association of Bakers Bread Baker…

Fine Food New Zealand

29th June - 1st July 2025. Discover new products and services, network with exhibitors, connect…

Foodtech Packtech 2025

2nd - 5th September. New Zealand’s largest food manufacturing, packaging and processing technology trade show

IBIE 2025

14th - 17th September. Welcoming baking industry professionals from every segment and in every role,…

Go Green Expo

24th - 25th August. Whether you’re looking for more sustainable options or wanting to become…

February 26, 2024

Christchurch Food Show

4th -6th April. The Food Show is New Zealand's largest once-a-year foodie affair. It's your…

November 16, 2023

Dunedin baker claims 2023 Best Young Bread Baker Award

A Dunedin plant bread baker has taken out the 2023 Young Bread Baker of the…

November 15, 2023

2023 Young Bread Baker of the Year Entrants

Our Young Bread Baker of the Year Competition has kicked off in Auckland this morning…

October 26, 2023

Baker’s Fresh Yeast Handling and Use

the care and attention required in the handling of this important living ingredient, specifically baker’s…

October 26, 2023

Mandatory fortification of bread making flour

An informative summary of the lead up to and implementation of the food standard requiring…

October 26, 2023

Energy Transfer in CBP/MDD Mixing Equipment – Managing Dough Development

Stan followed up his thought-provoking first presentation with a second talk about the controversial subject…

October 26, 2023

Value Added Wheat – Genomic Prediction Modelling

Paul Johnston presented the results of research exploring another option for addressing the gluten-related disorders…

October 26, 2023

Reduction of Gluten Allergenicity

As the third most produced cereal in the world, wheat is used in many products…

October 25, 2023

Whole grains: the unsung heroes

Dr Andrew Reynolds is interested in what damages our health, and what costs our health…

October 25, 2023

Understanding flour specifications

Stan suggested the key challenge with flour specification starts with the question of whether flour…

October 25, 2023

Bread bags from bread returns

Returned bread and single use plastic bags are two major sustainability issues facing the industrial…

Machine guarding failures ‘reprehensible’

WorkSafe released a media statement (16/03/2023) highlighting a West Auckland bakery business which didn’t properly…