Home-grown oyster sauce. Artisan ginger beer. Fermented fruit flour. Meat from a regenerative farm. Could they be a taste of things to come in New Zealand food?
Good Food Boost is an annual competition. It is run by the Sustainable Business Network (SBN) and Auckland Tourism, Events and Economic Development (ATEED). The four winning fledgling ‘good’ food businesses get expert help and mentoring from some of the nation’s top foodies.
This year’s winners have just been announced. Green Spot Technologies produces high nutrient flour from fermented fruit and vegetable pulp that would otherwise go to waste. Hakanoa Handmade Drinks makes artisan ginger beers and syrups from classic recipes. Judge Bao produces oyster and hoisin sauces made from natural New Zealand ingredients. Mangarara, The Family Farm supplies meat packs from its regenerative agriculture site in Hawkes Bay.
They were selected by a senior panel of judges. Angus Brown, Business Development Manager at New Zealand Food Innovation Network. Connie Clarkson, Manager Commercial Place Operations at Panuku Development Auckland. Emily King, Restorative Food Project Lead at Sustainable Business Network. Wendy Voegelin, Growth Programme Specialist at Auckland Tourism Events and Economic Development.
This year’s mentoring team is now ready to work with the businesses to increase their success. Michael Van de Elzen. Kim Evans, founder of premium café and bakery Little & Friday. Communications guru Martin Yeoman of Assignment. Paul Johnston of Life Health Foods.
They will also take their wares to the FoodBowl food innovation facility in Mangere. There they will be able to test out new production and packaging ideas.
Michael Van de Elzen says: “There are some great businesses here that hopefully will be able to go to the next level. I’m excited. Kiwi ingenuity applied to food can be a world beating combination.”
Emily King, SBN Project Lead, said: “For us ‘good’ food is local, seasonal, healthy, tasty, culturally connected or organic. These businesses tick all the boxes. Fresh ideas from niche markets like these are helping New Zealand develop high value goods both at home and abroad. Look out for them.”
The Good Food Boost is part of SBN’s Good Food Nation Project. This brings businesses and community organisations together to solve the social and environmental challenges around our food. These include processed food, food insecurity, diabetes, food waste, soil depletion, and more. The aim is to create a future in which every meal in New Zealand features healthy ingredients produced to high environmental standards.
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