Celebrating the women shaping the future of food science and technology

The Massey University Woman in Food Science and Technology Award was presented at an awards luncheon in Auckland this week to joint winners, Jo James of Begin Distilling Ltd and Annabel Caldwell of Good & Humble.

The award is presented annually on International Women’s Day as part of the Women in Food and Drink (WIFD) Aotearoa initiative, supported by Cuisine Magazine. The award recognises an outstanding woman whose work in food science or technical product development is shaping the future of the sector.

Home to New Zealand’s leading food science programmes, Massey has long been at the forefront of food education, research and innovation. The university also hosts the New Zealand Food Awards, which for more than 35 years has celebrated the people and mahi behind the country’s most innovative food and beverage products.

This year, the Massey University-based selection panel, including Fonterra-Riddet Chair in Consumer and Sensory Science Professor Joanne Hort, selected two recipients from the nominations presented, representing both an emerging and a later-career product developer. Professor Hort was also recognised among the 2026 Top 50 Women in Food and Drink honoured at the awards.

“As a member of the judging panel and one of the Top 50 wāhine honoured this year, I’m delighted to celebrate these brilliant women - product developers, pioneers and mentors who are helping shape the future of our food sector. Massey has a strong legacy of supporting women in this field, and we continue to innovate to create real value for the Aotearoa New Zealand’s food and agricultural economy. It’s inspiring to see their innovation and leadership recognised,” Professor Hort says.

2026 Winners

Jo James is one of New Zealand’s most respected distillers, renowned for producing Juno gin and vodka, which have received numerous accolades including Double Gold at the International Wine & Spirit Competition and multiple honours from the New Zealand Gin Guide. A Massey graduate with a Bachelor of Science in Microbiology and Genetics, she has built a diverse career across science, safety and environmental sectors. Jo is recognised for her leadership in beverage formulation, mentoring and judging, and for supporting the growth of distilling expertise across the country.

Committed to sustainability, Jo works closely with New Zealand horticulturalists to source botanicals and develop future-focused crops, while designing production processes that reuse by-products and minimise waste. Alongside her husband David, she also mentors emerging distillers and regularly hosts students and industry visitors.

Jo says receiving the award reflects the efforts of incredible teamwork.

“From the growers who met with us before we even had a still, to the university students, researchers and advisers who have worked so willingly with us to build both Juno and the wider industry. It’s exciting to see New Zealand innovators recognised and celebrated in this way. Cuisine brought together an extraordinary group of people!”

Annabel Caldwell of Good & Humble (formerly Otis Oat Milk) has also emerged as a leader in sustainable food innovation. A graduate of the University of Otago with a Bachelor of Food Science and Marketing, she began her career at Goodman Fielder before becoming Innovation and Quality Manager at Good & Humble. In this role, Annabel leads new product development at the intersection of science, creativity and sustainability. She has helped return the company’s oat milk production to a purpose-built facility in Auckland using New Zealand-grown oats, strengthening local manufacturing capability and enabling production of up to 50 million litres annually.

“Being a young person recognised in food science and tech is a great honour and I hope it encourages more young people to this career path that has endless possibilities for success,” Annabel says.

Also nominated for this year’s award were Professor Tracy Berno from Auckland University of Technology, an internationally respected academic specialising in resilient and sustainable food systems, and Kelsi Boocock, founder of a fast-growing functional drinks brand.

About the Top 50 Women in Food and Drink Aotearoa

The Top 50 Women in Food and Drink Aotearoa, run in partnership with Cuisine Magazine, recognises influential women across New Zealand’s food and beverage sector. The initiative began as a national movement to connect women across the industry, supporting knowledge sharing, collaboration and leadership.

Two women from Massey University were included in this year’s list. Internationally-recognised sensory science expert Joanne Hort is the director of Massey’s Food Experience and Sensory Testing (Feast) Lab, and her research explores how consumers perceive food across cultures and environments, shaping product development worldwide. FoodPilot General Manager Nikki Middleditch has more than 30 years’ experience helping food and beverage companies develop innovative products and solve technical challenges. This year’s International Women’s Day theme, ‘Give to Gain’, encourages generosity and collaboration, which guided the Advisory Board’s selection of the Top 50 women.

“I love the recognition of brilliant and often unknown women who, quietly and successfully, grow New Zealand’s food and beverage industry,” Director and Cuisine Editor Kelli Brett says.

“Each one of these women brings knowledge, skills and passion to the industry. When clever people like these come together, opportunities and support will increase. When women thrive, we all rise.”

Nominations for the 2027 Top 50 Women open shortly after the awards ceremony on 9 March 2026. Join the movement or nominate a woman making a difference in food and drink here.