Competition stepped up a notch, with product entries up 62 per cent on last year; a record for the long withstanding and prestigious awards.

Finalists, from niche operators to large-scale food and beverage manufacturers, will compete to take out the top spot in various categories including the popular Artisan Food Producer Award, BITE Gourmet Award and the Export Innovation Award, as well as the ultimate accolade of the Massey University Supreme Award.

Finalists include Tip Top, Barker’s of Geraldine and New Zealand’s first Bachelor star, Art Green’s company CleanPaleo, with a strong representation from food and beverage producers from around the country.  

Massey University Vice-Chancellor, Steve Maharey, says the awards are a forum to showcase new initiatives and celebrate industry excellence in New Zealand food and beverage production and manufacturing. “The New Zealand Food Awards offers support, exposure and connections to the movers and shakers of our food and beverage industry. The calibre of this year’s finalists is a true testament to the development and growth of the sector.”

Raising the bar

Returning celebrity judges, acclaimed chef and food writer, Ray McVinnie, food writer and cookbook author, Nici Wickes, and Auckland restaurateur and award-winning chef, Geoff Scott, were overwhelmed with the quality of entries and excited by the new types of innovation on display.

McVinnie says, “I had some wow moments. I’m not going to say what they are, but I definitely had some wow moments, to the point where I just wanted to eat the whole lot.”

Similarly, Scott says, “There have been some real highlights and some massive, wonderful tastes. What has been really interesting this year is to see the healthy, nutritional side continue to grow even further. The thing I love most about judging is seeing the different technology, the different types of innovation, the different creativity and different aspects that producers and manufacturers and growers are bringing to the food awards. The innovation and the creativity that we are seeing in New Zealand is really exciting.”

Wickes says the awards, “are really finding the best of the best that is in this country,” which keeps her coming back as a judge year after year.

Winning products are eligible to use the New Zealand Food Awards “Quality Mark”, which highlights the superiority of products to both consumers and industry, and can help boost sales and distribution domestically and internationally.

The New Zealand Food Awards winners will be announced at a gala dinner at the Auckland Museum, MC’d by broadcaster and food critic Jesse Mulligan, on 13 October. For more information, visit: www.foodawards.co.nz.

Owned and organised by Massey University, the New Zealand Food Awards recognise innovation and excellence by our largest export sector. The annual programme, which has been running since 1987, celebrates new initiatives in New Zealand food and beverage production, showcasing the best of New Zealand’s food industry.

The New Zealand Food Awards is made possible thanks to Massey University and the family of strategic and supporting partners - Auckland Tourism Events and Economic Development, Countdown, FoodHQ, The FoodBowl, The New Zealand Institute of Food Science and Technology, Ministry for Primary Industries, New Zealand Trade & Enterprise, NZME, Review Publishing, XPO Exhibitions, RangeMe, Brother Design, Palmerston North City Council and Villa Maria.

2016 New Zealand Food Award finalists:

Artisan Food Producer Award in association with Supermarket News

• Blue Frog Breakfast
• Cartwheel Creamery
• Coconut Culture
• Dr Feelgood
• Hakanoa Handmade Drinks Ltd
• House of Dumplings
• Kiwigarden Ltd
• Mr Pops Ice Blocks  
• Nutrient Rescue NZ Ltd
• NZ Tamarillo Cooperative Ltd
• Prohibition Smokehouse 
• Seriously Good Food Co.
• Something to Crow About Ltd
• Spring Sheep Milk Co.
• The Clareville Bakery
• The Larder Project
• The Soda Press Co. 
• Viberi New Zealand Ltd
• Who ate all the Pies? Ltd
• Wooden Spoon Boutique Freezery

BITE Gourmet Award in association with the New Zealand Herald BITE Magazine

• Aotea Tonics
• Blue Frog Breakfast
• Carrello del Gelato
• Chocoyo
• Genevieve's
• Goulter's Vinegar Products Ltd
• Hakanoa Handmade Drinks Ltd
• Jenny's Kitchen
• Kapiti Artisan Bakehouse Ltd
• KEEWAI
• Line's Knækbrød
• Mamia's
• Prohibition Smokehouse 
• Smartfoods Ltd

Beverages Award in association with FoodHQ

• McCashin's Brewery
• Villa Maria 

Dry Goods Award

• Barker's of Geraldine
• Anathoth Farm
• Ceres Organics
• CleanPaleo
• George Weston Foods (NZ) Ltd
• Hand Crafted by Loaf
• Lakeside Farm 
• NZ Bakels Ltd
• Pure Delish
• T & G

Chilled Foods Award

• Bidvest New Zealand Limited
• Life Health Foods NZ Ltd
• Little Island Coconut Creamery
• Coastal Spring Lamb and Coastal Lamb

Frozen Award

• Dad's Pies 
• Fonterra Brands (TipTop)
• Paneton Bakery
• I Love Pies

Health and Wellness Award in association with Massey University

• Life Health Foods NZ Ltd
• Organic Mechanic
• The Larder Project

Novel Ingredients Award in association with The FoodBowl

• Heilala Vanilla                   
• Kiwigarden Ltd                                
• Kumara Fusion
• Mash Tun Crackers
• Prohibition Smokehouse 
• The Vegery
• Viberi New Zealand Ltd                               

Food Safety Culture Award in association with Ministry for Primary Industries

• Jack Links New Zealand Ltd
• Lincoln Bakery Ltd
• Open Country Dairy LTD

Primary Sector Products Award in association with Ministry for Primary Industries

• Coastal Spring Lamb and Coastal Lamb
• Spring Sheep Milk Co.
• T & G
• T & G Foods (Enzafoods NZ Ltd) 

Business Innovation Award

• Constellation Brands 
• Coastal Spring Lamb and Coastal Lamb
• Dad's Pies
• Heilala Vanilla
• Spring Sheep Milk Co.
• Venerdi

Export Innovation Award in association with New Zealand Trade and Enterprise

• Blue River Dairy LP
• Coastal Spring Lamb and Coastal Lamb
• Heilala Vanilla
• Spring Sheep Milk Co.

Supreme Winner Award in association with Massey University

The winner of this award will be announced at the awards gala dinner at the Auckland Museum on 13 October.