Entries now open for the 2019 New Zealand Food Awards


The finalist product display at last year's New Zealand Food Awards, held at Auckland's SkyCity Convention Centre.


The 2019 New Zealand Food Awards programme has officially begun, with the opening of entries for this year’s awards.

Sponsored by Massey University, the awards celebrate locally-made products, focusing on innovation and excellence. The awards, which have been running since 1987, are aimed at small and large food and beverage manufacturers, primary food producers, food service providers and ingredient supply companies.

Last year’s winner of the New Zealand Food Awards Massey University Supreme Award was The Whole Mix Co. Limited, for the company’s vegetable noodle range. The company, owned by Marton-based Spiers Foods, also won the Massey University Health and Wellbeing Award, and the James & Wells Business Innovation Award. Finalists in 2018 included Pāmu deer milk powder, Ōra King TYEE salmon and cultured vegan butter from Savour Ltd.

Winning products will earn the New Zealand Food Awards Quality Mark to highlight the superiority of their products to both shoppers and the industry, as well as helping to boost sales and distribution both domestically and internationally.

Massey University Vice-Chancellor Professor Jan Thomas says the New Zealand Food Awards are committed to encouraging local food producers to continue to grow, experiment and create fantastic products. “The awards are recognition of the great work being done in the food and beverage industry in New Zealand every day, particularly the cutting-edge innovation behind some great Kiwi products,” she says.

“In the past year, Massey has committed to building a state-of-the-art consumer and sensory science facility, at our Manawatū campus, to help determine what drives people in their food choice behaviour. The University also developed a unique technology to address iron deficiency without adversely affecting the taste of food and beverage – new technology which has since been acquired by Nestlé. These are important steps in the food and beverage industry in New Zealand and around the world, and highlight Massey’s important role in the sector. Massey is very proud of the awards, and the industry excellence they recognise.”

The New Zealand Food Awards are made possible thanks to principal sponsor and event organiser Massey University, and with the support of New Zealand Food Safety, Countdown, Cuisine Magazine, James & Wells, The Intermedia Group New Zealand, Eagle Protect, FoodHQ, New Zealand Trade and Enterprise and The FoodBowl.

Entries for the competition close on Friday May 31. The online entry process has been streamlined this year, making it easier for entrants to submit their products, via a new purpose-built online portal.

Winners will be announced at a Gala Dinner at Auckland’s SkyCity Convention Centre on October 23.

For more information, please visit www.foodawards.co.nz

Key dates:

  • Entries Open: Wednesday May 1
  • Entries Close: Friday May 31
  • Judging: Monday July 8 – Friday July 12
  • Finalists announced: Wednesday August 21
  • Awards Gala Dinner: Wednesday October 23

Award categories: 

  • Cuisine Artisan Award
  • Alcoholic Beverages Award
  • Non-Alcoholic Beverages Award
  • Grocery Foods Award
  • Chilled Award
  • Frozen Award
  • Health and Wellbeing Award
  • Primary Sector Products Award
  • Food Safety Award
  • Business Innovation Award
  • Novel Food or Beverage Award
  • Massey University Supreme Award

Head Judge:
Kay McMath

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Deer milk, vegan butter and giant salmon among NZ Food Awards finalists

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