‘The best stonefruit in the world’: 2026 New Zealand Food Awards put the cherry on top

The people behind a breadth of products – including salmon roe, probiotic yoghurt, crayfish from the Tora Coast, sarsarap and vegan white chocolate – were lauded for their contributions to a diverse food scene. The occasion welcomed the very best of the sector and marked the 40 years since the beginning of the Awards, which are proudly presented by Te Kunenga ki Pūrehuroa Massey University.

Taste of the Alps founder Tineke-Maree Sutton celebrated the top award for her distinctive, savoury, Sichuan-infused cherries. She also took home the Gold Quality Mark for the Pantry Award and earned Silver for the Artisan Award – the award medal system was introduced this year to recognise the quality of finalists.

“I can’t believe it – these cherries were just a trial product. It's massive. I'm a one-man band,” Tineke-Maree Sutton said, following her win.

“To have this recognition... and be recognised in this industry is incredible.”

“Being so close to Cromwell, they have the best stone fruit in the world... I always want to reflect back to the region and that's what the Sichuan is – the Chinese heritage.”

“The Wānaka community is right behind me... Bring on the next cherry season. Watch out for next February.”

Judges commended Sutton on a genuinely unique and transformative approach to cherries from the Southern Alps. Beyond the high quality of the product, judges noted it created greater value for locally grown produce and showcased how innovation could create new opportunities in the market, while also supporting a more sustainable food system.

“The result is a product that celebrates provenance, showcases remarkable craftsmanship and exemplifies the creativity and ingenuity that make New Zealand's food and beverage industry world class,” noted Head Judge Nikki Middleditch, of the highest scoring product.

The Awards gala dinner was opened by Massey University Vice-Chancellor Professor Pierre Venter, who highlighted the long-standing excellence of food and beverage developers in Aotearoa New Zealand.

“For 40 years, the New Zealand Food Awards have recognised leaders and spotlighted the products, processes and people that make-up an industry that is world-leading in its innovation. Massey is committed to maintaining this connection and creating real-world impact for those in the sector.”

Rising star Emma Lockie was celebrated with the Emerging Talent: Food Science and Technology Award, for outstanding achievements and leadership potential in the first few years of her career. As a Product Development Technologist at Much Moore Ice Cream Company, judges noted she exceeded expectations.

In a speech following her win, Lockie drew on her enthusiasm for food science. She highlighted the connection between food, the olfactory system, emotion and long-term memory.

“We don’t just taste food with our biological senses. We taste food with our feelings, we taste food using our memories.”

She said working with ice cream, and connecting people to childlike joy and nostalgia was especially rewarding.

“This is why I love being a food technologist. I remind people of the childlike joy they had when they tasted Goody Gum Drops for the first time.”

Lockie was recognised for translating inventive ideas into successful product outcomes, as well as her meaningful contributions to the sector through mentoring, community involvement and advocacy for food science (including with aspiring technologists through the Girl Guides).

“I've always been really excited about mentorship and about sharing what I've learned,” she said. “I think that's kind of what we're here to do – pass on knowledge.”

Auda Finan, who founded Savour Vegan Creamery in 2017, was named the Food Technologist/Developer of the Year. She says not having a food technology background means she approaches products differently and that’s what keeps her excited.

“I’m not a food technologist – to receive something like this, to be recognised and to be taken seriously, to be honest I’m blown away.”

Judges recognised Finan for her demonstrated technical excellence, creativity and leadership in developing inclusive products. The Award celebrates her ongoing success and acknowledges her attention to high quality and expansive impact for consumers with diverse dietary preferences. She says finding inspiration for these inclusive products means plenty of tests and trials.

“Every product starts with me thinking, ‘Maybe I’ll try making that’. Everything comes from a place of passion,” she said.

“I love the challenge because that’s how we keep growing. I’m learning so much about myself, in having this business and creating these products. I’m excited for what’s next, there’s so much more to discover.”

Savour Vegan Creamery was also recognised with multiple medals, including for their take on the classic Kiwi onion dip. The dairy-free product, simply titled Onion, which was awarded a gold quality mark for the Chilled/Frozen (Coolchain) Award. This is representative of Savour’s ongoing success at the Awards.

New Zealand Food Awards Chair and Massey University Acting Deputy Vice-Chancellor Academic Professor Ray Geor highlighted the scope of industry represented through the finalists and award winners.

“From small businesses to major industry powerhouses, it is clear developers are working hard to re-imagine and expand food production in Aotearoa. Through research and development at FoodPilot, as well as the food science and technology expertise at Massey, we continue to support this exploration and ambition to make a lasting impact both here and in markets overseas.”

The Product Lifetime Achievement Award was taken out by Sanitarium Weet-Bix – the mainstay of New Zealand breakfasts that has expanded to include spin-off products, triathlons and coveted trading cards. Judges noted the shelf staple is a part of New Zealand’s national fabric and endures through simplicity, accessibility, and credibility.

Sanitarium’s Manufacturing Manager David Kay says it’s stood the test of time because of its adaptability and accessibility.

“I think the pride from within the team at Sanitarium comes from the accessibility that WeetBix has to the nation. It still stands true today that it is nutritious, and it can set you up for a great day.”

“From Weet-Bix with milk and golden syrup, like my mum used to make, to today’s overnight [recipes] with some pretty neat modern ingredients, it stood the test of time because it's adaptable.”

Head Judge Nikki Middleditch commended the high quality of all finalists and said this year’s winners showcase the depth of knowledge and enthusiasm for innovation within the world-leading food and beverage industry in Aotearoa New Zealand.

“Improved sustainability practices, products with an inclusionary ethos and makers showcasing refreshed perspectives for local produce create a hopeful picture for the future of the food and beverage industry. The judges are proud to recognise a drive for better in our scene – and hope our developers are able to recognise the high standard of their products too."

See the full list of Quality Mark recipients at the New Zealand Food Awards website.

See the winners from the 2026 New Zealand Food Awards