Finalists for 2026 New Zealand Food Awards Product Lifetime Achievement and Emerging Talent announced

Open any pantry, fridge or freezer in Aotearoa and what might you find? There are the renowned classics, celebrated as shelf staples. Then, there are the challengers – the food products that build on familiar favourites to showcase inventive new perspectives. 

2025 Emerging Talent Winner Gabriel Lobo and team.

The 2026 New Zealand Food Awards, presented by Te Kunenga ki Pūrehuroa Massey University, will celebrate both the longstanding legacies and rising stars that make up the food and beverage industry. 

From a beloved jelly ice cream to an aspiring flavourist infusing ice cream scoops with a smoky barbecue taste, meet the finalists for the Product Lifetime Achievement and Emerging Talent awards. 

Product Lifetime Achievement Award finalists 

Galaxy Blue Vein, Sanitarium Weet-Bix and Tip Top Jelly Tip ice have been selected as finalists for this year’s Product Lifetime Achievement Award. 

The judges have highlighted Galaxy Blue Vein for its important role in New Zealand’s specialty cheese heritage, enduring in an ever-changing industry. 

Sanitarium Weet-Bix first hit shelves to become a breakfast staple in the 1930s. Judges recognised the product’s high level of longevity, trust, and everyday relevance. 

The judges noted the permanent place the Tip Top Jelly Tip has earned in summer traditions for New Zealanders. The ice cream, jelly and chocolate-dipped combination was first sold in 1951 and is still a mainstay of dairy freezers. 

The Product Lifetime Achievement Award celebrates a food that was innovative in its origins and has stood the test of time to remain on shelves. In this category, judges consider instantly recognisable products with long local histories that have resonance for people over 20 in New Zealand. 

Emerging Talent: Food Science and Technology Award finalists 

Three upcoming stars have been named as finalists for the Emerging Talent: Food Science and Technology Award. 

Emma Lockie of Much Moore Ice Cream Company impressed the judges with the breadth of her achievements within a short period of time. The Product Development Technologist has developed bold and creative flavours including cereal milk with cornflake clusters, smoky BBQ brownie and mulled wine poached pear. She has also displayed a keen interest in mentorship, sharing food science knowledge across the industry. 

Libby Truebridge, a New Product Developer for condiment and seasoning brand Culley’s, was selected for her significant contribution to the launch and reformulation of various products, including gravies and salad dressings. Judges celebrated her enthusiasm and embrace of responsibility, noting her significant potential for leadership within the industry. 

Paige Hansen, a Process Technologist for plant-based protein brand Leaft Foods, demonstrated an expert approach to engineering valuable infrastructure, backed by scientific rigour. The judges recognised her technical ability and drive to implement novel technologies for commercial realities. 

Food Awards Head Judge and General Manager of Massey University’s research and development hub FoodPilot Nikki Middleditch says seeing a depth of talent from across the industry is one of the most rewarding parts of the New Zealand Food Awards. This year, the judges took note of the entrants’ curiosity, ambition, as well as their ability to connect their knowledge to real-world impacts. 

“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. The judges were particularly encouraged by the passion and commitment shown by this group. 

“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.” 

Celebrating innovation in the 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 New Zealand has 

an enduring legacy that each new generation of food innovators continue by developing their creativity, sustainability and excellence both here and abroad. 

“Massey has supported the agrifood industry in New Zealand for nearly 100 years. This connection is deeply held by both sides of the partnership. Massey is proud of its leadership, and we look forward to the future where we continue to recognise the young leaders, the iconic products and the new innovations that continue to transform our food systems for years to come.” 

Finalists and guests from across the sector are invited to celebrate with a black-tie dinner at Auckland’s Shed 10 on Tuesday 13 October. On the night, one product will be announced the Supreme Winner. One industry professional will also be honoured as the Food Technologist/Developer of the Year. 

New finalist announcements: 

Emerging Talent in Food Science and Technology 

Emma Lockie – Much Moore Ice Cream Company Ltd 

Libby Truebridge – Culley’s Ltd 

Paige Hansen – Leaft Foods Limited 

Product Lifetime Achievement Award 

Galaxy – Blue Vein 

Sanitarium – Weet-Bix 

Tip Top – Jelly Tip 

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.