Key Takeaways
- Three finalists for the Emerging Talent: Food Science and Technology Award have been announced: Emma Lockie, Libby Truebridge, and Paige Hansen.
- The judges praised the finalists for their innovative contributions and potential leadership in the food industry.
- A black-tie dinner will take place on October 13, where the Supreme Winner and Food Technologist/Developer of the Year will be revealed.
Finalists Showcasing Innovation in Food Science
Three standout finalists have been selected for the Emerging Talent: Food Science and Technology Award, recognizing their significant accomplishments in the food industry.
Emma Lockie, a Product Development Technologist at Much Moore Ice Cream Company, has caught the judges’ attention with her creative flavor innovations, including cereal milk with cornflake clusters and smoky BBQ brownie. In addition to her product development, Lockie has displayed a strong commitment to mentorship, sharing her food science expertise with others in the field.
Libby Truebridge, a New Product Developer for Culley’s, has been acknowledged for her important role in launching and reformulating various products, particularly gravies and salad dressings. Her enthusiasm for her work and willingness to embrace responsibilities have positioned her as a potential leader within the industry, according to the judges.
Paige Hansen, a Process Technologist at Leaft Foods, has demonstrated impressive technical skills and a scientific approach to engineering. Her focus on implementing novel technologies has been recognized as crucial for advancing the commercial landscape of plant-based proteins.
Nikki Middleditch, Food Awards Head Judge and General Manager of Massey University’s FoodPilot, emphasized the depth of talent seen in this year’s entrants. She noted their curiosity, ambition, and capacity to connect theoretical knowledge with practical applications. The judges recognized that these finalists not only possess exceptional skills but also show a genuine commitment to making a difference in the food and beverage sector.
Professor Ray Geor, Chair of the New Zealand Food Awards Governance Board, highlighted the enduring legacy of innovation in New Zealand’s agrifood industry. With nearly 100 years of collaboration between Massey University and the food sector, Geor expressed excitement for the future, acknowledging the importance of recognizing young leaders and innovative products that help transform food systems.
On October 13, finalists and guests will come together for a black-tie dinner at Auckland’s Shed 10 to celebrate these innovations. During the event, one of the finalists will be awarded the title of Supreme Winner, and an industry professional will be honored as the Food Technologist/Developer of the Year. Tickets for the event are currently available for purchase.
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