2025 awards

Fonterra Co-operative
Easy Bakery Cream

The judges commended the team at Fonterra for its exceptional technical innovation in developing Easy Bakery Cream, achieving consistent whipping performance and stability with only 30% fat — a notable reduction from the traditional 35% — while using 100% New Zealand pasture-fed milk. This posed a significant challenge, as lower fat content typically compromises a cream’s ability to whip and hold structure.

The team’s breakthrough came through the creation of a patented formulation that delivers comparable yield, stability, and functionality to higher-fat creams, with the added benefit of a lighter taste that complements fruit and dessert applications.

The judges also noted the company’s impressive management of seasonal milk variation, a natural challenge of pasture-fed production. Ongoing refinement of the formulation and processing techniques ensures bakers receive a consistently reliable, high-performing product year-round. 

Emerging Talent: Food Science and Technology – Sponsored by Palmerston North City Council

Gabrielle is a rising star making a real impact on New Zealand’s food and beverage industry. In just a short time with the New Zealand Food Innovation Network, she has helped startups and major companies alike to innovate, commercialise, and scale. With her strong work ethic, positive attitude, and ability to embrace challenges, Gabrielle is a standout example of the next generation of industry leaders.

Food Technologist/Developer of the Year - Sponsored by FoodHQ

The judges commended the team at Fonterra for their outstanding work developing Easy Bakery Cream — an industry first. With a patented formulation that delivers full-dairy whipping performance at just 30 percent fat, it’s a remarkable scientific achievement. Beyond the science, the team’s hands-on approach stood out — working directly with bakery professionals to perfect performance in commercial kitchens. And impressively, the entire project, from formulation to launch, was completed in just 11 months. A true showcase of innovation, collaboration and technical excellence.

Artisan Award - Sponsored by Cuisine

THE KUTAI GUY
The Kutai Guy Smoked Mussels - Natural

The judges said The Kutai Guy is a true sea to serving story, embodying everything they look for in an artisan product. The loved the natural flavour, celebrating the essence of the kutai. From collection to hand shucking and smoking in small batches over open fire, care is taken at every step to deliver mussels with just the right smokiness, depth of flavour and tenderness. Perfect for eating as is, they’re also a great addition to recipes.

Ingredient / Food Service Award – Sponsored by Massey University

FONTERRA
Easy Bakery Cream

Developed and manufactured here in New Zealand, the judges praised Easy Bakery Cream as a smart, lower-cost alternative that still delivers full dairy flavour, reliable performance, and great stability across a wide range of applications — all at a competitive price point.

The panel also acknowledged its export focus and strategic positioning to capture opportunities within the rapidly growing mid-tier segment of China’s UHT cream market. 

Product Lifetime Achievement Award – Sponsored by AsureQuality

HARRAWAYS
Rolled Oats

Harraways Rolled Oats embody everything this honour represents: a truly iconic New Zealand product that has stood the test of time. First developed for the New Zealand market by a proudly local company, Harraways Rolled Oats brought innovation to breakfast tables decades ago and has remained relevant ever since. In a fiercely competitive FMCG landscape, it has held its place through quality, consistency and trust, becoming a staple in Kiwi households and a symbol of wholesome simplicity. Generations have grown up with Harraways, and its enduring presence reflects both the strength of the product and the dedication of the people behind it.

Technical Innovation Award – Sponsored by NZ Food Innovation Network

GIESEN 0%
New Zealand Chardonnay

Giesen 0% exemplifies world-class innovation, leading the way in New Zealand’s rapidly growing NoLo (No and Low alcohol) category. The company undertook a decade-long development journey, rethinking every stage of the winemaking process from grape selection through to final bottling. Meeting the challenge of removing alcohol while preserving the essence of wine required constant iteration, adaptation of traditional methods, and the creation of a proprietary process uniquely suited to zero-alcohol wine.

To achieve this breakthrough, Giesen invested in new processing technologies and equipment, bringing international expertise into New Zealand. The result is a product that retains the flavour, aroma, and sophistication of wine, without compromise.

Equally, Giesen demonstrates excellence in sustainability, aligning with New Zealand’s strong reputation for responsible and environmentally conscious practices.