A taste of innovation: 2025 NZ Food Awards finalists serve up function, flavour and cultural flair

After putting the call out to Aotearoa New Zealand’s vibrant and innovative food and beverage sector, the 2025 New Zealand Food Awards finalists have been selected and are ready to take to the stage. This year, more than 365 entries were received from 138 companies, resulting in 48 outstanding product finalists from all across the motu.

This year's product finalists include large global brands including Fonterra, Ingham’s, Giesen, Wattie’s, Pic’s Peanut Butter, Harraways and Sanitarium, as well as plenty of new players to the market showcasing their latest innovations. Previous winners, such as Chia Sisters, Good Chow and Chantal Organics, joined us once again this year with new and exciting product innovations.

Following a rigorous judging process, four deliciously distinct themes emerged from this year’s line-up: clever use of functional ingredients, products tailored to specific dietary and health needs, convenience foods that don’t compromise on quality, and flavour-packed offerings inspired by diverse culinary traditions.

Head Judge Kay McMath and Judging Convenor Nikki Middleditch praised the entrants for the exceptional quality of their submissions, highlighting how effectively they demonstrated innovation, sustainability and excellence in their product development.

“Innovation in food is pushing boundaries, not just in how we produce and consume food but the role it plays in our lives,” Ms McMath says. “The entries in this year’s awards demonstrated the potential for exciting changes in both what we eat, and how we interact with food.”

One of the most notable trends across all categories is the incorporation of unique flavours and cross-cultural influences, with more interest in combining traditional Aotearoa New Zealand tastes with global culinary trends.

“There's been a push for celebrating New Zealand's native food resources such as mānuka honey, kawakawa, and horopito as well as the promotion of local sourcing,” Ms McMath explains.

Judging Convenor, Nikki Middleditch during Judging Week.

Judging Convenor Nikki Middleditch says she’s incredibly proud to have played a part in celebrating the very best of Aotearoa New Zealand’s food scene.“I saw first-hand the passion, care, and clever thinking that goes into creating these standout products. For shoppers, the New Zealand Food Awards quality mark isn’t just a sticker, it’s a sign you’re choosing something special. And for food producers, it’s a real opportunity to shine, get noticed, and build trust with customers who care about quality.”

She also acknowledged the energy and professionalism shown by the team of current food technology students from Massey University who supported the judging process.

“Their hands-on involvement provided valuable experience and insight into how food innovation and quality are assessed at a national level,” Mrs Middleditch explains.

Two newly introduced awards for 2025, the Emerging Talent: Food Science and Technology (sponsored by Palmerston North City Council) and the Food Technologist/Developer of the Year (sponsored by FoodHQ), have been added to the programme this year, to celebrate the often-unsung heroes behind our food and beverage industry. These awards recognise the essential contributions of our food scientists, technologists and developers who are helping shape the future of food, both in New Zealand and in international markets.

The judging panel faces a challenging task with an exceptional field of nominees competing this year for the inaugural Emerging Talent Award. Finalists will be announced later in August. The recipient of the 2025 Food Technologist/Developer of the Year, recognised for their significant contribution to the development of one of this year’s finalist products, will be revealed at the gala dinner in October.

Owned and operated by Te Kunenga ki Pūrehuroa Massey University, the New Zealand Food Awards have celebrated our food and beverage manufacturers since 1987, focusing on innovation, excellence, and sustainability. Finalists and winning products earn the honour of displaying the New Zealand Food Awards Quality Mark, highlighting their technical capability, consumer acceptability, regulatory compliance and food quality and safety to both shoppers and industry, following one of the most robust judging processes in the industry.

The Quality Mark set, which provide customers assurance that the product has reached the pinnacle of New Zealand’s food and beverage industry.

Chair of the New Zealand Food Awards Governance Board and Massey University College of Sciences Pro Vice-Chancellor Professor Ray Geor says the awards, now in their 38th year, reflect Massey’s strong and continued support for Aotearoa New Zealand’s food and beverage innovators and producers – a commitment strengthened by an outstanding network of partners. The awards serve as a valuable platform for showcasing the innovation, sustainability, nutritional value, packaging excellence, and world-class product development that define New Zealand’s food and beverage sector here and on the global stage.

“As supporters and hosts of the New Zealand Food Awards for nearly 40 years, we are very proud of our legacy, which is truly a hall of fame in food innovation and success. The awardees are a ‘who’s who’ of innovators, visionaries and household names that exemplify everything our nation has to offer the world.

Massey Supreme Award 2024 winners Patrick Malloch and Aline Fonseca with Professor Ray Geor.

“Likewise, Massey continues to hold prime position in the agricultural, horticultural and food technology areas within New Zealand’s tertiary sector. As we approach our own centenary, we will celebrate our rich history but remain focused on our critical mission to educate the next generation of plant breeders, primary producers, food technologists and agribusiness experts that will continue to make our nation a critical exporter of nutritional food products.”

Professor Geor says the need for younger generations to enter the primary production industry has never been stronger.

“We face a skills gap in the sector covering everything from below the field to beyond the fork. These are the people who will help us maximise nutritional benefits, the food scientists that will support development of foods for an ageing population and the plant experts that will help us overcome the effects of climate change. Our campus in the Manawatū is ready to meet that need as part of the wider science ecosystem in the New Zealand Food Innovation hub of Palmerston North. It’s an honour for Massey and Palmerston North to host the gala dinner on local soil.

“I want to congratulate all the New Zealand Food Awards finalists this year, as well as those entries that were not chosen to go forward. Your achievements are remarkable and you should all be incredibly proud. We are thankful for the connections we make as an industry during the Food Awards process and the Massey team look forward to celebrating with you in October.”

Today, the New Zealand Food Awards also proudly reveal the finalists for the 2025 Product Lifetime Achievement Award, sponsored by AsureQuality. Introduced in 2019, this prestigious award honours iconic Kiwi products that have stood the test of time and remain loved by generations. This year’s finalists are: Harraways ‘Rolled Oats’, Sanitarium ‘Weet-Bix ™’ and Wattie’s ‘Baked Beans’.

Celebrating 150 years of trust, innovation and service since 1875, AsureQuality’s values deeply align with the spirit of the Product Lifetime Achievement Award, underscoring a valued partnership and a shared legacy in food excellence.

The 12 category winners and the 2025 Supreme Award winner will be announced at this year’s gala dinner in Palmerston North on 16 October, with guests enjoying a three-course meal, drinks and entertainment from MC and Massey alumnus, one of New Zealand’s most loved and iconic comedians, Jeremy Corbett.

The celebrations and opportunities to engage don’t end on awards night. This year, the festivities continue the following morning with a vibrant ‘Talk and Fork’ networking breakfast event and regional showcase at the Refectory on Massey’s Manawatū campus. Finalists, supporters and guests have another chance to connect with our wide-reaching partner network and industry leaders, while also exploring the region’s strengths through a selection of guided tours, supported by strategic partners Palmerston North City Council and the Central Economic Development Agency (CEDA), that will highlight local innovation and capability.

Mayor Grant Smith says it’s an exciting privilege to host New Zealand’s most innovative food and beverage producers in the city and showcase what the region has to offer.

“It’s a fantastic opportunity to welcome some of the country’s top talent in food innovation to our city - a place where research, science, and creativity in food are part of our DNA. Hosting the judging and gala dinner here reflects our city’s reputation as New Zealand's food innovation capital. This event is a great opportunity to showcase our region's food ecosystem on a national stage.”

The New Zealand Food Awards programme has been made possible with the support of a network of valued partners including Palmerston North City Council, Woolworths, Cuisine Magazine, New Zealand Food Safety, New Zealand Food Innovation Network, AsureQuality, FoodHQ, Alpha Group Limited and FMCG Business.

Full list of finalists:

Product Awards

Artisan Award – Sponsored by Cuisine Magazine

Blue Petal - Blue Petal Oxymel: Honey & Apple Cider Vinegar with Kawakawa + Ginger
Chia Sisters - Sparkling Bioactive Mind
Good Chow NZ - Pork Lard Chilli Paste
Huka Ice Ltd - PARCHED - Spritz Mix
Jilly's - Rustic Seed Crackers
Mitchells Nutrition - Beef Tallow
Soup Street Kitchen Limited - Dripping Bowl – Chermoula
The Kutai guy - Smoked Mussels – Garlic Butter Flavoured
The Wild Fermentary - Lime Cola Kefir Soda
UmamiBee - Trio Ginisa – Filipino Saute Base

Beverage Award – Sponsored by Massey University

Chia Sisters - Sparkling Bioactive Mind
Elta Ego - Pina colada – Alcohol-Free Adaptogenic Cocktail
Firebird Protein Coffee – Original
Giesen 0% - New Zealand Sparkling Brut
Otis Oat Milk - High Fibre Low Fat Oat Milk

Chilled/Frozen (Coolchain) Award – Sponsored by Woolworths

Aoraki Salmon - Zesty Salmon Spread – Yuzu & NZ Lemon & Smoked Salmon
Kiwi Sorbet - GOLD
Kiwi Sorbet - RED
Ingham’s - Crunchy Buttermilk Chicken Burgers
Fonterra - Easy Bakery Cream
The Kutai Guy - Smoked Mussels – Sweet Chilli
The Wild Fermentary - Lime Cola Kefir Soda

Health and Wellbeing Award – Sponsored by Alpha Group Limited

Firebird Protein Coffee - Original
Fuller - Fuller Protein Overnight Oats – Apple & Cinnamon
My Food Bag - Nadia's Moroccan Lamb Shepherd's Pie
ODI (Norish) - Baby Cereal
Zamati - Meat Broth – High Protein Meat Broth

Ingredient and Food Service – Sponsored by Massey University

Cottage Lane - Potato Bun
Fonterra - Easy Bakery Cream

Pantry Award – Sponsored by Woolworths

Blue Petal - Oxymel – Honey and Apple Cider Vinegar with Tumeric + Ginger
Chantal Organics - Choc Hazelnut Corn Puffs
Good Chow NZ - GF Black Paua XO Sauce
Mushroom House - Crispy Coated Oyster Mushroom Chips
Pics Peanut Butter - Salt & Pepper Peanut Butter
UmamiBee - Trio Ginisa – Filipino Saute Base

Primary Sector Award – Sponsored by New Zealand Food Safety

Airborne Honey - Manuka Honey MGO 300+
Aoraki Salmon - Cold Smoked Salmon – Blackcurrant with Kāmahi Honey
Gut Comfort - Prebiotic Kiwifruit Powder
Kiwi Sorbet - GREEN
Kiwi Sorbet - RED
Mitchells Nutrition - Beef Tallow
Miti - Smokey Kanuka and Honey Beef Bites

Product Lifetime Achievement – Sponsored by AsureQuality

Harraways – Rolled Oats
Sanitarium – Weet-Bix™
Wattie's – Baked Beans

Technical Innovation Award – Sponsored by New Zealand Food Innovation Network

Giesen 0% - New Zealand Chardonnay
Good Bones - Vodka
UmamiBee - Going Bananas