French patisserie rises at New Zealand Food Awards

French patisserie rises at New Zealand Food Awards
Paneton Bakery's pastry success, not just all puff.

Auckland-based Paneton Bakery's ready to use flaky puff pastry was the overall winner at the 2012 New Zealand Food Awards last night.

The event celebrates innovation and creativity of food products and businesses in New Zealand.

Judges included Ray McVinnie, Geoff Scott and Nici Wickes, with 42 finalists across 13 categories. There were 102 entries this year, a record for the event.

Along with the Massey University supreme award, Paneton Bakery also took out the Ministry of Primary Industries bakery award.

Massey University vice-chancellor Steve Maharey said the awards showcase New Zealand’s largest export sector and recognise wider aspects of the businesses in the industry.

“The awards put the spotlight on so many aspects of the food industry – from food safety and product design to export capability and business innovation, as well as taste and presentation. It’s an area where New Zealand leads the world developing innovative products and best practice and Massey University is right at the forefront with these food and beverage producers,” Maharey said.

South Island artisan honey maker J.Friend & Co and food enterprise I AM SAUCE also won two awards each.

Other winning entries included Wild Wheat Specialty Breads' Kumara Sourdough, the Naked Kitchen Fresh Chilled Meals range, Whittaker’s Mini Slabs and Symbio Probalance probiotic yoghurt.

All finalists and winners will have the opportunity to attend business capability-building workshops and retail sessions by KPMG, Rabobank and Countdown.

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