Record entries received in the New Zealand Food Awards 2016
Entries for this year’s New Zealand Food Awards have now closed, with a record number of entries for new products vying
to be the best of the best in New Zealand’s food and beverage industry.
Massey University Vice-Chancellor Steve Maharey says the response from the food and beverage industry has been
incredibly positive. “Product entries are up by 62 per cent compared to last year, reflecting the growing gravitas of
the awards and the value the recognition brings to award winners.”
A broad range of entrants, including niche operators, large-scale food and beverage manufacturers, primary food
producers, food service providers and ingredient supply companies, will compete to take out the top spot in a number of
award categories. The categories for this year’s competition have been refreshed and include the new Food Safety Culture
Award, which has proven popular with entrants, the Artisan Award and the Export Innovation Award, as well as the
ultimate accolade of the Massey University Supreme Award.
Mr Maharey is thrilled with the response and says it reflects the growth and excellence of New Zealand’s food and
beverage industry.
“It’s fantastic to see so many New Zealand businesses getting involved in this year’s New Zealand Food Awards,” Mr
Maharey says. “This competition is all about providing a forum for helping local food and beverage producers to showcase
the success and innovation of their products and businesses.”
“The awards enable companies to boost their profile and achieve recognition for their brands and businesses. We look
forward to seeing the results and wish the entrants all the best as judging commences,” Mr Maharey says.
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.
Judging begins on August 9 whereby entrants put forward their products to an expert judging panel consisting of Jo
Elwin, Ray McVinnie, Jeff Scott and Nici Wickes, receive feedback, and benchmark themselves against industry peers,
which provides valuable insights for future development and approaches.
The finalists will be announced on September 1 and will then go on to compete for award titles. Winners will be
announced at a gala dinner at the Auckland Museum, MC’d by broadcaster and food critic Jesse Mulligan, onOctober 13.
Winning products are eligible to use the New Zealand Food Awards “Quality Mark”, which highlights the superiority of
their products to both consumers and industry, and can help boost sales and distribution domestically and
internationally.
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 and Villa Maria.
For more information, please visit www.foodawards.co.nz.
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