The winner of Idealog's Most Innovative Companies in Food and Beverage is Pūhā & Pākehā. For a country so proud of its cultural heritage, there’s a bit of an irony at the heart of New Zealand cuisine: we haven’t capitalised on our roots when it comes to Kiwi fare. “In the New Zealand food business, you have to do something different,” says Jarrad McKay, one half of the team behind Pūhā & Pākehā, the Kiwi fusion eatery currently changing the way New Zealanders think about traditional Kiwi kai. “To really do something different in New Zealand, you have to do New Zealand food!”
Sustainability is something many food businesses are championing these days, but I Love Food Co is pushing sustainability in its products in a variety of new and innovative ways, such as replacing 20 percent of the sugar that would normally be used in its biscuits with date puree – a more sustainable and healthier alternative. We chat with co-founder Maree Glading about the company's latest moves, as well as its sale to Walter & Wild, the New Zealand-based food group owned by Harry and Graeme Hart.
As part of our Elevator Pitch series in partnership with Flick, we gave Haman Shahpari and Sergio Figueroa a little longer than an elevator ride to pitch WaHiki Creamery, a healthy alternative to dairy ice cream that’s the first New Zealand ice cream to be coeliac certified.
A new initiative that offers affordable kitchen space and a mentoring programme is about a whole lot more than helping food and beverage businesses thrive – it’s also about promoting a sustainable food and business ecosystem and encouraging healthier communities. Say hello to The Kitchen Project, a story which we're republishing this as part of our Poverty Week pop-up.
Wellington-based social enterprise Pomegranate Kitchen has been named as one of five top female-led Kiwi businesses by SheEO. So what comes next, and how do we help close the massive inequality gap when it comes to women-led businesses and venture capital funding? We're republishing this as part of our Poverty Week pop-up.
Kiwi last-minute tendencies have not stopped our nation from consuming an expected 530 tonnes of Easter goodies this holiday. Countdown’s latest numbers report that our spending around the Easter weekend has only continued to rise.
Two leading academics have developed a new food design technique to help inspire the next generation of culinary designers, and make artistic food presentation more accessible to New Zealand restaurants.
It’s 2018, and we’re still having a global debate about single-use, disposable items such as coffee cups, plastic straws, cheap wooden chopsticks, and more. Here in the Land of the Long White Cloud, the issue of what to do with disposable coffee cups – and how to get rid of them without polluting the planet – is burning as hot as ever.
A novel system for protecting plants from pests, infection and adverse weather has been awarded one of the top prizes in the University of Canterbury’s (UC) Tech Jumpstart competition. Will greater glory follow or, more importantly, can it help save the planet?