Red meat processors and manufacturers have a showcase for new and innovative products. Entries for the 2017 New Zealand Food Awards, organised by Massey University, opened on 1 May.
Each year the awards celebrate new initiatives in food and beverage production and manufacturing, identifying not only company leaders who inspire others to meet their standards of excellence, but the creative work of product innovators in nutrition, enterprise, food safety and quality. Categories include:
- Small manufacturers (under $3 million turnover)
- Artisan Food Producers Award
- BITE Gourmet Award
- Large manufacturers (over $3 million turnover)
- Alcoholic Beverages
- Non-Alcoholic Beverages – in association with Villa Maria
- Dr Goods – Sweet and Savoury
- Frozen – Sweet and Savoury
- Chilled/Short Shelf-Life incl dairy
- Special Award Categories
- Massey University Health and Wellness Award
- The FOODBOWL Novel Ingredients Award
- MPI Primary Sector Products Award
- MPI Food Safety Culture Award
- NZTE Export Innovation Award
- James & Wells Business Innovation Award
The Ministry for Primary Industries is encouraging the food and primary sector to enter the two awards it is sponsoring this year: the Food Safety Culture Award and the Primary Sector Products Award. Both are an opportunity to promote and recognise excellence in food safety and innovation in the primary sector, says MPI director for food, plants and environment Peter Thomson.
“When dealing with food, safety of consumers is MPI’s number one priority. Having a strong food safety culture is critical for any business to consistently produce food that is safe and suitable for domestic and export consumers,” says Thomson.
“We are looking for a demonstration of a strong food safety culture throughout all aspects of the business – through the commitment of management, staff and suppliers as evidenced by processes and behaviour,” he explains. “The Primary Sector Product Award is an opportunity to showcase the amazing new primary sector products and processing and packaging methods being developed all the time.”
Thomson says MPI wants to acknowledge producers, researchers and manufacturers who have added value to primary products through the introduction of different cuts of meat, for example, new or alternative harvesting and processing or packaging to create new or innovative products.
The award organisers will be on the road in May and June with more information about the awards and to engage with key players. They will be in Wellington on 16 May, in New Plymouth 30 May and Auckland on 1 June.
Red meat processors and marketers, alongside their colleagues from other sectors, have until 30 June 2017 to get their entries in. Good luck!
Find out more about the awards at www.nzfoodawards.co.nz