What the 2026 New Zealand Food Awards mean to developers and businesses in Aotearoa

At the recent New Zealand Food Awards gala, food technologists and developers were applauded by both peers and judges for notable contributions to a diverse and exciting industry.  

The Awards – presented by Te Kunenga ki Pūrehuroa Massey University – are a national stage for the recognising leaders and innovative products of a world-leading sector. They spotlight the very best of the industry, raising the profile of those named as finalists, Quality Mark recipients and Award winners.  

The results for developers and businesses recognised through the Awards can be wide-reaching. How have those involved in the programme during 2026 felt this impact? 

A platform for leading innovation 

Emma Lockie was awarded the Emerging Talent: Food Science and Technology Award in 2026. Ahead of her win, Lockie explained she sees the Awards as a celebration of the expertise fuelling everyday inventions in the commercial food and beverage industry.  

“The Awards [are] a space where we can be nerdy, and scientific, and creative, and artistic, and passionate, and we can be all of those things at the same time.” 

Since 1986, the Awards have raised visibility for developers and their impressive innovations within New Zealand’s world-leading commercial food and beverage market.  

The tradition continued at the 2026 gala, where our judging panel recognised developments including shelf stable bone broth by Waitoa, toaster waffles with inclusionary ingredients and freeze-dried powders capturing the essence of coveted fruits.   

A space for connection  

For Gabrielle Lobo, Business Development Manager at the New Zealand Food Innovation Network, the Awards have been a key place of connection with the wider industry.  

“The Awards were my first taste of real industry, and a high-achieving industry,” she said at the gala.  

Lobo first engaged with the New Zealand Food Awards while studying Food Technology at Massey University, assisting in preparations during judging week as a student helper. In the years following, Lobo leant her expertise to the judging panel for the Technical Innovation Award and was later recognised with the 2025 Emerging Talent Award. 

At the 2026 gala, she presented the new Emerging Talent to its winner on stage, a fitting moment that honoured an up-and-coming peer within New Zealand’s food and beverage industry.  

"Moving on to present that to the next person, it’s very much full circle. It’s a great night of celebration with people in industry.” 

The Awards gala dinner brings together developers, professionals, industry leaders, food scientists, officials and stockists from across the country.  

As Head Judge Nikki Middleditch explains, the Awards raise the visibility of the people advancing commercial food production in Aotearoa and create a meaningful place to connect. 

“The Awards, to me, are about celebrating the products and, more importantly, the people behind the products. There’s an incredible amount of work that has gone into making those products not just delicious but trustworthy – whether they’re staying in New Zealand or going for export.” 

An opportunity to signal excellence  

In 2026, Gold, Silver, Bronze and Finalist Quality Marks were introduced to the Awards programme, to clearly highlight the impressive standard of finalists and as a reflection of the scores determined through a robust judging process.  

The newly expanded range of Quality Marks serve as a symbol of excellence, innovation and responsible practice. Commercial food producers can display the marks across their branding and packaging to showcase their support of the 2026 New Zealand Food Awards. They also signal the backing of a robust judging process, that drew on contributions from more than 30 judges.  

Developers at Nine Trees, a Gisborne based business growing and selling specialty citrus, celebrated three Quality Mark wins at this year’s gala. Masa Takahashi and Elliot Callender say the Awards recognition and Quality Marks are an important support.  

“The awards have given us a real boost in confidence and credibility as we continue to grow our business,” they said, a few weeks following the Awards.  

“We're hopeful the recognition will help open more doors and introduce our products to new markets.” 

UmamiBee founder Analiza Laurel-Badilles

Masa Takahashi and Elliot Callender

UmamiBee founder Analiza Laurel-Badilles, who won Bronze and Silver Quality Marks at the Awards, says the recognition is a real achievement and “final stamp” for her 35 years of experience in industry.  

“I have a momentum. They recognise that the Awards [are] credible, the process is vigorous.” 

The Quality Mark provides an extra “shine” for her brand, Laurel-Badilles said. Following the Awards, she has made connections with new stockists and is in the process of onboarding with major new stores.  

“The New Zealand Food Awards is the most prestigious and biggest stage in the country. That is the ultimate for me as a food technologist.”