A diverse mix of established food producers and emerging brands has been named among the first finalists in the 2026 New Zealand Food Awards, as the programme marks 40 years since its launch.
Products ranging from caught-to-order crayfish and bone broth to vegan white chocolate and possum seasoning have progressed through judging, alongside ingredients developed for use by food manufacturers.
The first selection includes returning companies such as Pic’s peanut butter, Otis oat milk and Chia Sisters, as well as newcomers including Lullaa and Ka kā wā Confectionery. Further finalists will be announced in September.
Owned and operated by Te Kunenga ki Pūrehuroa Massey University, the awards have undergone a number of changes for 2026, including a revised judging process and the introduction of gold, silver and bronze medals across all categories.
Newly appointed head judge Nikki Middleditch has more than 30 years’ experience as a food technologist and is general manager of Massey University’s research and development hub FoodPilot.
“The breadth and quality of entries showcase the remarkable innovation and diversity across New Zealand’s food and beverage sector,” Middleditch says.
“From established brands to emerging products, every entry reflected the passion and ingenuity of the people behind them.”
This year’s judging brought together a multidisciplinary panel of 24 experts drawn from academia, industry, retail, hospitality and government. Each product was examined by at least six judges.
Entries were assessed through a structured framework covering areas including innovation, technical and sensory excellence, sustainability and packaging, alongside criteria specific to individual award categories.
“One of our key priorities was to continue strengthening the judging framework to give entrants, and the wider food industry, confidence that every product is assessed through a process that is fair, transparent and consistent across all categories,” Middleditch says.
All finalists also undergo an independent compliance review, with products checked against New Zealand food legislation and regulatory requirements with support from New Zealand Food Safety.
Finalists and winners are eligible to display the New Zealand Food Awards Quality Mark.
The programme will announce further finalists in September, including those for the Emerging Talent in Food Science and Technology Award and Product Lifetime Achievement Award.
Massey University vice-chancellor Professor Pierre Venter says the changes continue the university’s longstanding involvement with New Zealand’s food and beverage sector.
“This year, The New Zealand Food Awards will mark 40 years since their 1986 launch. Just as the industry innovates, Massey continues to revamp the Awards to ensure they remain the gold standard for recognising quality and innovation. They play an important role in fostering ongoing sector innovation and providing a valuable space for connection between industry leaders and consumers.”
New Zealand Food Awards Governance Board chair and Massey University College of Sciences pro vice-chancellor Professor Ray Geor says the revitalised awards represent the next stage in the programme’s development.
“The revitalised Awards mark the next phase in that evolution: celebrating outstanding innovation, best practice, scientific rigour and strong governance across the sector,” Geor says.
Winners and medal recipients across the 12 categories, including Food Technologist of the Year and the Supreme Winner, will be announced at a black-tie gala dinner at Shed 10 in Auckland on October 13.
For the full list visit www.foodawards.co.nz/2026.
