First selection of 2026 New Zealand Food Awards finalists announced

New Zealand Food Awards Gala Dinner celebrations 

From caught-to-order crayfish to bone broth, vegan white chocolate and possum seasoning, the 2026 New Zealand Food Awards product award finalists have been selected.

Entries spanning high-quality artisanal products, everyday delights and technical ingredients showcase exceptional standards and innovation in Aotearoa New Zealand’s food and beverage sector.    

This selection of finalists features returning companies including Pic’s Peanut Butter, Otis Oat Milk and Chia Sisters, alongside newcomers like LULLAA® and Ka kā wā Confectionery. There are those who produce ingredients for industry and others who present new takes for consumers on familiar pantry favourites.    

This year, the New Zealand Food Awards, proudly owned and operated by Te Kunenga ki Pūrehuroa Massey University, are led by newly appointed Head Judge Nikki Middleditch.  

2026 Artisan Award judging panel with Head Judge Nikki Middleditch 

Mrs Middleditch has more than 30 years of experience as a food technologist and is hands-on with food innovation as the General Manager of Massey University’s research and development hub FoodPilot. She was also named as one of Cuisine’s Top 50 Most Influential & Inspiring Women In Food & Drink for 2026.   

 “The breadth and quality of entries showcase the remarkable innovation and diversity across New Zealand’s food and beverage sector,” Mrs Middleditch says.  

“From established brands to emerging products, every entry reflected the passion and ingenuity of the people behind them.”  

The judging process was reinvigorated this year, with a multi-disciplinary panel of 24 experts from academia, industry, retail, hospitality and government. Every product was examined by a minimum of six judges. They assessed entries against a structured framework, which scored innovation, technical and sensory excellence, sustainability, packaging and more category-specific criteria. Judges also compared their observations to finalise their scores.  

“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,” Mrs Middleditch explains. 

2026 New Zealand Food Awards Finalist Quality Mark 

 A medal system has also been introduced for the 2026 awards, with gold, silver and bronze medals to be awarded within all categories.   

As a part of the judging process, all finalists undertake an independent compliance review. Products were checked according to the New Zealand food legislation and regulatory requirements, supported by New Zealand Food Safety.   
 
Finalists and award winners earn the honour of displaying the New Zealand Food Awards Quality Mark, representing their excellence to both shoppers and wider industry, with a signal to this robust and rigorous judging process.    

More finalists are set to be announced in September, including the Emerging Talent in Food Science and Technology Award and Product Lifetime Achievement Award.  

Massey University Vice-Chancellor Professor Pierre Venter says the changes seen in the 2026 Awards are a continuation of the university's long-standing leadership and support for the food and beverage industry.   

“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.”  

Chair of the New Zealand Food Awards Governance Board and Massey University College of Sciences Pro Vice-Chancellor Professor Ray Geor says Massey is uniquely placed to support the Awards.  

“As the home of the leading food technology qualifications in Aotearoa New Zealand for over 60 years, and with deep strengths in food-related research and development, Massey is the best-placed university to support the Awards and all it represents to our entrants, the wider food and beverage industry and the nation. Massey is celebrating its centenary in 2027, and our legacy and future in agrifood are strong.  

“The revitalised Awards mark the next phase in that evolution: celebrating outstanding innovation, best practice, scientific rigour and strong governance across the sector,” Professor Geor says.    

The 2025 Supreme Winner Award recipients celebrate a win for Fonterra Co-operative's Easy Bakery Cream.  

“I want to acknowledge Nikki Middleditch, one of our outstanding food technology specialists, who has been instrumental in setting the right path forward for the Awards. We look forward to celebrating the strength, innovation and ambition of New Zealand’s food industry in October.”   

The winners and medal recipients for each of the 12 categories, including Food Technologist of the Year and the Supreme Winner, will be announced at this year’s gala. Guests from across the industry are invited to celebrate with a black-tie gala dinner at Auckland’s Shed 10 on Tuesday 13 October.

More on the New Zealand Food Awards: 

Recognising and celebrating Aotearoa at its best.   

The New Zealand Food Awards were first established in 1986 by the late, pioneering food technologist and Massey University Professor Mary Earle through the New Zealand Institute of Food Science and Technology, with the goal of recognising excellence throughout the sector. Te Kunenga ki Pūrehuroa Massey University has run the awards since 2000.   

Forty years on, the awards are a highlight for the food and beverage industry, designed to champion innovative food science, spotlight high-quality products and showcase influential and upcoming talents across 12 categories.