Auckland food producers synonymous with the Auckland region.” www.foodtechnology.co.nz 45 TRIUMPH AT AWARDS Auckland food producers have flexed their culinary muscles at the 2016 New Zealand Food Awards, scooping more than half of all on offer and ensuring the city is the centre of attention for its expansive food products. Eight of the 13 awards presented were given to Auckland-based businesses, and Auckland Tourism, Events & Economic Development (ATEED) says they are part of a flourishing food and beverage sector that contributes around $3.1 billion annually to the regional economy, with exports accounting for 30% of Auckland’s total. ATEED general manager business, innovation and skills Patrick McVeigh says the diversity of products that were recognised at the awards reflects the region’s huge food offerings. “ATEED works with food producers to commercialise their products, and four winners - Villa Maria, Barkers of Geraldine, Life Health Foods NZ, and Spring Sheep Milk Co – have trialled their products through The FoodBowl – Te Ipu Kai; a stateof the-art food production facility where new products are tested for domestic and export opportunities. “Something to Crow About was also one of 30 businesses that exhibited on the ATEED ‘Made of Auckland’ stand at this year’s Food Show,” he says. “Congratulations to all the businesses that have been recognised at the awards, which produce the kind of high quality food and beverage products that are Winners from Auckland are Blue Frog Breakfast – Zesty Orange Syrup (Artisan food producer award); Villa Maria – Private Bin Lighter Rose 2016 (Beverages award); Barkers of Geraldine – New York Mustard Relish (Dry good award); Fonterra Brands (Tip Top) – Kapiti Feijoa and Pear Sorbet (Frozen award); Life Health Foods NZ – Bean Supreme Kumara Burger (Health and wellness award); Spring Sheep Milk Co – Sheep Whole Milk Powder (Primary sector product award; Open Country Dairy (Food safety culture award); and Constellation Brands (Business innovation award). A record number of entries, up 62% on last year, made competition for the awards more intense than ever. Judges chef Ray McVinnie, food writer Nici Wickes and chef Geoff Scott say the job was challenging to narrow down the winners due to quality and the level of innovation. “Judging was quite an onslaught of tasting but someone has to do it!,” Wickes says. “It was a fantastic job and we were really delighted with the diversity of products and the level of innovation that we were presented with. “What I love to see year in, year out…and more I would say these days…is we start to see some of our uniquely New Zealand ingredients coming through. Kumara being used in innovative ways, horopito, locally grown saffron, that sort of thing, that to me is what the New Zealand Food Awards are really doing quite well,” Wickes says. Food Safety Minister Jo Goodhew says the awards celebrate the best of what the New Zealand food industry offers locally and globally. “Given the importance of the food and beverage sector to the New Zealand economy, with its contribution of $29 billion a year, it is important that New Zealand continues to be seen as a trusted supplier of safe and suitable food around the world. “These awards are an opportunity to acknowledge and celebrate the contribution of everyone involved in the business of food towards making this a reality.” Eight of the 13 awards presented were given to Auckland-based businesses A record number of entries, up 62% on last year, made competition for the awards more intense than ever. ...a flourishing food and beverage sector contributes around $3.1 billion annually to the regional economy, with exports accounting for 30% of Auckland’s total. R E C O G N I T I O N A farming family from Wanganui has taken out the 2016 Massey University Supreme Award at the New Zealand Food Awards…and say their success has been generations in the making. Coastal Spring Lamb, based in Turakina on the Tunnel Hill farm, uses the first spring lambs from a select group of family farms on the North Island’s west and east coasts to produce Coastal Spring Lamb for the New Zealand and overseas markets. The lamb is described as tender, succulent and full of flavour, with the secret being the spring pastures filled with lush ryegrass mixed with clovers and herbs. Owners Richard and Suze Redmayne (pictured below) say winning the supreme award, as well as the Export Innovation and Chilled Foods Award categories, is a dream come true and great recognition for the farming families behind the high-quality product. “We are very passionate about producing a product for Kiwis and consumers overseas,” Richard Redmayne says. “We’re thrilled to be a part of the celebration of New Zealand food and to have received such positive recognition for something we have spent generations perfecting. “It’s validation that what we are doing is on the right path, and we are so privileged to have had such great success.” ther winners include KEEWAI in the Gourmet award category with its Premium New Zealand Freshwater Crayfish; and Kiwigarden for its Coconut Raspberry Yoghurt Drops (Novel ingredients award). Winning products are now eligible to use the New Zealand Food Awards Quality Mark. SPRING LAMB TAKES TOP AWARD
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