The NZ Food Awards, in association with Massey University, enable producers of all sizes to showcase their products, receive feedback from an expert judging panel, benchmark themselves against industry peers, and achieve recognition and profile to grow their brands and business.
Importantly, winners are eligible to use the NZ Food Awards “Quality Mark” which highlights the award-winning products as “the best of the best” to both consumers and industry, which can help boost sales and distribution locally and overseas.
Award categories are open to small and large food and beverage manufacturers, primary food producers, food service providers and ingredient supply companies.
Massey University Vice-Chancellor Steve Maharey says the annual awards programme celebrates new initiatives in New Zealand food and beverage manufacturing in nutrition, enterprise and food safety.
“The NZ Food Awards is a great opportunity for the companies and people contributing to the success of New Zealand’s food industry. It’s a chance to showcase innovation and excellence in an industry that makes up New Zealand’s largest export earner.”
Sealord Group took out the 2014 NZ Food Awards Massey University Supreme Award with its Hot Manuka Smoked Salmon. Sealord Innovation Manager and Massey University alumni Matt Mays says winning the award was recognition for the hard work put in by his team in bringing the product to life.
“We were up against some amazing products so we were stoked to win. This was a product we were really proud of so we wanted to see how it measured up against others in the industry. It was fantastic to see it come out on top and reap the benefits,” he says.
“Having access to the Quality Mark has been a great way of communicating the quality of this product to consumers. Any food or beverage manufacturer thinking of entering the competition should go for it – it’s worth it.”
The award categories are tailored to large and small producers. Large manufacturers are judged on sensory experience, packaging, innovation, manufacturing capability, food safety and research and development. They can enter products in Beverages, Dry, Deli, Frozen and Chilled/Short Shelf Life categories.
Small manufactures can enter products in the Convenience, Gourmet and Indulgent categories, which are judged on technical excellence and consumer appeal. Awards are also available for health and wellness, novel ingredients, new cultivators/primary producers, food safety and quality and innovation.
Entries for the competition close on Friday July 10. For more information visit www.foodawards.co.nz.