This is it folks! We reveal the next best thing in food and beverage products, the winners of our Good Food Boost mentoring programme.
Last week judges Zahra Champion and Wendy Voegelin of ATEED, Angus Brown of the Food Bowl, Connie Clarkson from Waterfront Auckland and Emily Dowding-Smith from SBN selected four new food and beverage companies to take part in the Good Food Boost mentoring programme.
The programme, part of an SBN, Waterfront Auckland and ATEED initiative, is designed to help ‘good’ food, based on ethical principles and production models, expand and explode into national and global markets.
Here’s a little look at which products came out top.
Ahi Kā Wellness Tonic
Tama Toki, Auckland
A modern twist on traditional Māori herbal remedies, Ahi Kā wellness tonics are brewed using native plants, mānuka honey and nutritional herbs and spices all sourced from Māori land on Aotea, Great Barrier Island where Tama’s hapū is based. Aki kā means to keep the home fires burning, and Tama’s aim is to create a sustainable industry on Aotea based around wellbeing, with a focus on Māori business and values.
The Hungarian Artisan Co.
Samantha Darragh and Attila Kovàcs, Tauranga
The Hungarian Artisan Co. has introduced mouth-watering smoked and dry cured free range pork salamis crafted from Hungarian recipes. The products are locally sourced, free of fillers, artificial ingredients and preservatives and gluten-free. Partners Attila and Samantha are running the business while working full time and are aiming to build up the business so it can be their sole focus.
The Green Kitchen
Neena Truscott and Belinda MacDonald, Cambridge
Passionate about the healing powers of bone broth, which helps fix problematic guts, The Green Kitchen has been serving up cupfuls of steaming, locally-sourced, organic broth at markets in Cambridge. The duo want to educate others about nutrition and want to see their broths put on the menus in hospitals and schools.
Originally from Denmark, Line has created a traditional baked cracker bread, jammed full of seeds. In Scandinavia, Knækbrod is used as a bread substitute, and is free of yeast, dairy and added sugar. With an emphasis on locally-grown products and selling at local markets, Line aims to eventually use 100 per cent New Zealand-grown ingredients including flour.
Each winner will receive weekly mentoring on business development, product presentation, taste, advertising and branding; use of The Cloud’s commercial kitchen at Queens Wharf, courtesy of Waterfront Auckland; workshops and guidance on food and beverage business development from ATEED; free attendance at the SBN’s Good Food Forum on 25th May where their products will be shown to industry experts; and profiling of the products through SBN, ATEED and Waterfront Auckland’s communication channels.
Mentors include top Auckland chef Michael van de Elzen, owner of Boy and Bird; advertising and branding expert Martin Yeoman, Managing Director of Assignment Group; and Chris Morrison, co-founder of Phoenix Organics and All Good Organics.
Find out more about the Good Food Boost mentoring programme: https://sustainable.org.nz/good-food-boost/.