First sold in 1951, Tip Top Jelly Tip is shortlisted alongside Galaxy Blue Vein and Sanitarium Weet-Bix for the Product Lifetime Achievement Award at the 2026 New Zealand Food Awards. Three food technologists have been named finalists in the separate Emerging Talent in Food Science and Technology Award.
“From engineering and processing innovation through to product development, commercialisation and industry outreach, they demonstrated an exceptional range of skills and experiences for their career stage,” says awards head judge Nikki Middleditch, general manager of Massey University’s research and development hub FoodPilot.
“The judges were particularly encouraged by the passion and commitment shown by this group.”
Presented by Te Kunenga ki Pūrehuroa Massey University, the awards recognise established products alongside the people developing new products and processes.
Judges noted the place Jelly Tip’s combination of ice cream, jelly and chocolate has earned in New Zealand summer traditions. Galaxy Blue Vein was highlighted for its contribution to the country’s specialty cheese heritage and longevity in a changing industry.
Sanitarium Weet-Bix, which gained prominence as a breakfast staple in the 1930s, was recognised for its longevity, consumer trust and everyday relevance.
The lifetime achievement category recognises foods that were innovative when introduced and have stood the test of time. Judges consider instantly recognisable products with long local histories that resonate with New Zealanders aged over 20.
Much Moore Ice Cream Company product development technologist Emma Lockie is among the emerging talent finalists. Her work includes flavours such as cereal milk with cornflake clusters, smoky barbecue brownie and mulled wine poached pear.
Judges highlighted the breadth of Lockie’s achievements in a short period, along with her interest in mentoring and sharing food science knowledge across the industry.
Culley’s new product developer Libby Truebridge was selected for her contribution to product launches and reformulations, including gravies and salad dressings. Judges recognised her enthusiasm, willingness to take responsibility and potential for industry leadership.
Leaft Foods process technologist Paige Hansen was recognised for combining scientific rigour with infrastructure engineering for the plant-based protein business. Judges highlighted her technical ability and drive to bring new technologies into commercial use.
Middleditch says the entrants’ curiosity and ambition were matched by their ability to apply their knowledge in practice.
“Recognising these individuals is important because they represent the future of New Zealand food and beverage, bringing fresh thinking, technical expertise and a genuine desire to make a difference.”
New Zealand Food Awards governance board chair and Massey University College of Sciences pro vice-chancellor Professor Ray Geor says successive generations of food innovators continue the country’s legacy through creativity, sustainability and excellence.
“Massey has supported the agrifood industry in New Zealand for nearly 100 years. This connection is deeply held by both sides of the partnership,” Geor says.
The awards were established in 1986 by food technologist and Massey University professor Mary Earle through the New Zealand Institute of Food Science and Technology. Massey has run the awards since 2000, with the programme now spanning 12 categories.
The black-tie awards dinner takes place at Auckland’s Shed 10 on October 13, when the supreme winner and Food Technologist/Developer of the Year will be announced.
