The fourth annual Dairy Free Awards showcasing the best of New Zealand's available plant-based dairy alternatives, were announced today. The Awards cover six categories of products, including ice cream, milk, cream, desserts, yoghurt and butter. All contending products are plant-based, high-quality, delicious and nutritious.
With growing environmental concerns, Kiwi consumers have become more conscious of the products they indulge in. Many product nominees had an oat base. However, coconut was also a trendy choice. The top ice creams were both on a stick, showing consumer appreciation for being able to eat on the go. The Magnum Almond Dairy Free was a clear winner, with the Kapiti Chocolate Boysenberry a close run second.
“There were 37 different ice cream flavours nominated. It's wonderful to see the increasing number of dairy-free products out there, proving the market is booming and the public's appetite for plant-based is growing. Our Awards set a high bar for companies to step up to, providing quality Kiwi products available to all.” said Claire Insley, media spokesperson for the Vegan Society.
“The winners are delighted to be shown they are the nation’s favourite! We encourage more companies to offer great New Zealand-produced plant-based foods. As a nation, we need to be more self-sufficient, and there is no reason we cannot grow all our plants for these fabulous products.”
Meanwhile, for the plant milk, Boring Oat again produced a winner with its deliciously creamy Barista Oat, and the runner-up was its Boring Oat Milk. Raglan Food Company were also a top favourite again in the Yoghurt category. The winner was Raglan's Vanilla Bean, whilst the Natural came second. Takapuna company Vutter won the Butter category another year running, with Olivani original coming to a close runner-up.
New to the Dairy Free Awards were the Dessert and Cream categories. Little Island came out top with its delicious Cashew Cream Old hands, and favourite European brand Alpro came in second with its Soy Cream Single. The time has come for vegan desserts to receive its category, to mark the number of delicious and dairy-free alternatives in all spheres of food production. Damn Good Food Co won with its delicious Salted Caramel, and Sara Lee brand Joy was the runners-up with their amazing Key Lime Pie.
Most award winners were of Kiwi brands, showing promising consumer interest in supporting locally produced foods. The Vegan Society shared that with the recent devastating storms hitting the North Island and more to come, the need for action to mitigate our carbon emissions is more significant than ever.
Eating plant-based meals can reduce New Zealand's carbon footprint due to food by up to 73 percent. The Vegan Society offers resources for those wishing to take up plant-based eating to help the environment, improve their health and show compassion for the animals.
