Sustainability shines through in 2022 NZ Food Awards finalists

Massey News | Sustainability shines through in 2022 NZ Food Awards finalists

All aspects of sustainability are on display in this year’s New Zealand Food Awards finalists, which include Wild Venison Terrine, Beef and Blue Cheese Sausages, and Native Bush Cultured Butter.

The 63 finalists include several winners from previous years, including last year’s Massey University Supreme Award winner The Wild Fermentary and Artisan Award winners Beard Brothers. There’s also an impressive line-up of new brands and products such as House of Dumpling’s ‘Marlborough King Salmon with Edamame & Sake’, Augustines of Central’s ‘Black Doris Plums in Pinot Noir’, and Aotea Organics’ ‘Kingfish Salami’.

Head Judge Kay McMath says it was pleasing to see an increased focus on sustainability this year. Along with innovation and excellence – both small and large manufacturers were able to demonstrate these themes in their entries, she adds.

“Perhaps reflecting a market need, we received a number of products suitable for vegan diets and many that included benefits such as probiotics. All entrants are to be congratulated on meeting the judging demands of these awards. It is exciting to note the creativity that exists in food technology in New Zealand.”

Sisters Kārena and Kasey Bird, winners of NZ Masterchef in 2014, have joined the New Zealand Food Awards whānau.