Entries are closing soon for the 30th New Zealand Food Awards, providing an opportunity for food and beverage producers to showcase their success and innovation. The 2017 New Zealand Food Awards, powered by Massey University, enables food and beverage operators to boost the profile of their business and brand, achieving national and international recognition. Winning products earn the New Zealand Food Awards ‘Quality Mark’ to highlight the quality of their products to both shoppers and industry, boosting sales both locally and abroad.
As a leading provider of knowledge for food and health innovation in New Zealand, Massey University organises the NZ Food Awards recognising the creativity, innovation and excellence of our largest export sector. Each year the New Zealand Food Awards celebrate new initiatives in food and beverage production and manufacturing, identifying not only company leaders who inspire others to meet their standards of excellence but the creative work of product innovators in F&B innovation, nutrition, enterprise, food safety and quality.
Last year, Wanganui’s Coastal Spring Lamb was overall champion, taking out the 2016 Massey University Supreme Award as well as the Export Innovation and Chilled Food Award categories with its Lamb Rack.
Smaller manufacturers can enter products in the Artisan and Gourmet categories, which are judged on product quality and consumer appeal.
This year’s expert judging panel consists of Ray McVinnie, Jeff Scott and Nici Wickes. Entries for the competition close on July 14. For more information visit www.foodawards.co.nz.