Latest news with #ClaireInsley
Scoop
29-04-2025
- General
- Scoop
Aotearoa Falls Behind Global Average – Switch To Paleo Could Help
Press Release – Vegan Society We should all be very concerned about this day, as it marks our sustainability, and Aotearoa is falling behind the rest of the world. Ministers may claim that we are the best, but the reality is we are amongst the worst, media spokesperson Claire Insley warned. Cows in mud (Photo/Supplied) Earth Overshoot Day falls on 24th July this year, a stark reminder of how far humanity is from operating within planetary boundaries. However, for Aotearoa New Zealand, the picture is even bleaker: the national Overshoot Day arrives on 30th April. Shifting towards a plant-based diet and moving away from animal agriculture would move the date back into May, maybe even June? Earth Overshoot Day marks the date when humanity's demand for ecological resources and services each year exceeds what Earth can regenerate in that year. It is calculated by dividing the planet's biocapacity by our Ecological Footprint and multiplying the result by 365. Since its inception in 1971, Earth Overshoot Day has crept steadily earlier on the calendar—highlighting humanity's deepening ecological debt. 'We should all be very concerned about this day, as it marks our sustainability, and Aotearoa is falling behind the rest of the world. Ministers may claim that we are the best, but the reality is we are amongst the worst.' Media spokesperson Claire Insley warned, 'There are many simple solutions to mitigate climate change and to live within our global budget, the most powerful of which is to switch to a plant-based diet. Our ancestors predominantly ate plants and so we need to return to the true paleo diet, to allow our children a future' Only six years ago, Earth Overshoot Day was 29th July, meaning it has advanced by five days over six years. But New Zealand's own Overshoot Day was 6th May in 2019: we have slipped six days further into overshoot, surpassing even Qatar, whose Overshoot Day has slipped by only 5 days and is 6th February, and China, on 23rd May. How can we be worse than China—a country with 1.4 billion people and a major industrial base that manufactures much of the world's goods? This data reflects not only our high per-capita consumption, but also the reality that we are failing to meet our climate targets. Despite our clean, green image, Aotearoa is disproportionately contributing to ecological degradation and climate instability, compared to the global average. This trajectory is unsustainable. Our continued ecological overspending contributes to biodiversity loss, deforestation, and climate change—all of which put our food systems, infrastructure, and future at risk. What Can Be Done? One of the most powerful and often overlooked solutions is a shift towards plant-based diets. Currently, 85% of global farmland is dedicated to animal agriculture, yet it contributes only 17% of global calories. A global shift to plant-based food systems could drastically reduce the pressure on our ecosystems, freeing up land for rewilding, reducing greenhouse gas emissions, and conserving water resources. The Poore Report (2018) from Oxford University shows that a plant-based diet could cut individual food-related carbon footprints by up to 73%. If Aotearoa moved towards more sustainable food systems, it could significantly reduce our own ecological overshoot, contributing to a more sustainable and equitable future. According to the Global Footprint Network, pushing the global Overshoot Day back by just five days per year would allow humanity to live within the planet's means by 2050. Their Power of Possibility platform outlines real-world actions that can shift the date: · Halving food waste globally could move Earth Overshoot Day by 13 days. · Transitioning to renewable energy could shift it by 26 days. · Reducing carbon emissions by 50% could move it by over 90 days. These are not just numbers—they are choices. Choices we can make through policy, innovation, and lifestyle shifts that prioritize ecological health and intergenerational justice. Let's #MoveTheDate – starting here in Aotearoa. Content Sourced from Original url
Scoop
29-04-2025
- General
- Scoop
Aotearoa Falls Behind Global Average – Switch To Paleo Could Help
Earth Overshoot Day falls on 24th July this year, a stark reminder of how far humanity is from operating within planetary boundaries. However, for Aotearoa New Zealand, the picture is even bleaker: the national Overshoot Day arrives on 30th April. Shifting towards a plant-based diet and moving away from animal agriculture would move the date back into May, maybe even June? Earth Overshoot Day marks the date when humanity's demand for ecological resources and services each year exceeds what Earth can regenerate in that year. It is calculated by dividing the planet's biocapacity by our Ecological Footprint and multiplying the result by 365. Since its inception in 1971, Earth Overshoot Day has crept steadily earlier on the calendar—highlighting humanity's deepening ecological debt. 'We should all be very concerned about this day, as it marks our sustainability, and Aotearoa is falling behind the rest of the world. Ministers may claim that we are the best, but the reality is we are amongst the worst.' Media spokesperson Claire Insley warned, 'There are many simple solutions to mitigate climate change and to live within our global budget, the most powerful of which is to switch to a plant-based diet. Our ancestors predominantly ate plants and so we need to return to the true paleo diet, to allow our children a future' Advertisement - scroll to continue reading Only six years ago, Earth Overshoot Day was 29th July, meaning it has advanced by five days over six years. But New Zealand's own Overshoot Day was 6th May in 2019: we have slipped six days further into overshoot, surpassing even Qatar, whose Overshoot Day has slipped by only 5 days and is 6th February, and China, on 23rd May. How can we be worse than China—a country with 1.4 billion people and a major industrial base that manufactures much of the world's goods? This data reflects not only our high per-capita consumption, but also the reality that we are failing to meet our climate targets. Despite our clean, green image, Aotearoa is disproportionately contributing to ecological degradation and climate instability, compared to the global average. This trajectory is unsustainable. Our continued ecological overspending contributes to biodiversity loss, deforestation, and climate change—all of which put our food systems, infrastructure, and future at risk. What Can Be Done? One of the most powerful and often overlooked solutions is a shift towards plant-based diets. Currently, 85% of global farmland is dedicated to animal agriculture, yet it contributes only 17% of global calories. A global shift to plant-based food systems could drastically reduce the pressure on our ecosystems, freeing up land for rewilding, reducing greenhouse gas emissions, and conserving water resources. The Poore Report (2018) from Oxford University shows that a plant-based diet could cut individual food-related carbon footprints by up to 73%. If Aotearoa moved towards more sustainable food systems, it could significantly reduce our own ecological overshoot, contributing to a more sustainable and equitable future. According to the Global Footprint Network, pushing the global Overshoot Day back by just five days per year would allow humanity to live within the planet's means by 2050. Their Power of Possibility platform outlines real-world actions that can shift the date: · Halving food waste globally could move Earth Overshoot Day by 13 days. · Transitioning to renewable energy could shift it by 26 days. · Reducing carbon emissions by 50% could move it by over 90 days. These are not just numbers—they are choices. Choices we can make through policy, innovation, and lifestyle shifts that prioritize ecological health and intergenerational justice. Let's #MoveTheDate – starting here in Aotearoa.
Scoop
29-04-2025
- Entertainment
- Scoop
Wonderland Winners At Vegan Chocolate Awards
Press Release – Vegan Society Interest in plant-based foods continues to increase, and the Vegan Chocolate Awards reflect this trend. Plant milk chocolates are gaining popularity, with an expanding range and improved quality. Wonderland Pineapple Chews – Conrad the Contortionist was the overall Supreme winner in this year's Vegan Society Aotearoa fourth Vegan Chocolate Awards. Judges said the winner was 'a perfectly delicious and moreish twist on a classic.' Held on 28th April at Khu Khu Eatery in Ponsonby, Auckland, chocolate makers from all over Aotearoa entered the Awards aiming to be winners in one of twelve categories. Interest in plant-based foods continues to increase, and the Vegan Chocolate Awards reflect this trend. Plant milk chocolates are gaining popularity, with an expanding range and improved quality. The awards celebrate various types of vegan chocolates, including bon bons, truffles, inclusions, and flavoured chocolates suitable for vegans and those allergic to dairy. 'The judges had a difficult task ahead this year, as the competition is really fierce and there is a lot of incredible plant-based chocolate to be eaten in Aotearoa,' media spokesperson for the Society Claire Insley commented. Six very experienced judges lent their palates to this incredible taste test: welcoming all the way from Samoa, Floris Niu, who is a fourth generation Samoan Cacao farmer, processor and Chocolate-maker. She's the founder of Ms Sunshine Organic Farms which operates Cacao Agritourism experiences on Upolu Island. She is co-creator of the 'Koko Beans' brand of vegan chocolate snacks and the recent 'Pacific Cacao and Chocolate 2022' show. Tracy Berno is a Professor in Food Studies at AUT. She has worked in food for over 30 years in roles ranging from academic to presenting cooking classes and demonstrations to catering. Tracy has a particular interest in the foods of the South Pacific and sustainably produced food products (including chocolate). She is an experienced panel judge and has judged for many competitions and food awards starting in the early 2000s. With a rich background in Europe and the UK's finest patisseries and chocolatiers, Thomas Wright is on a mission to redefine the essence of chocolate. His journey from prestigious Michelin-starred kitchens to launching Ao Cacao reflects his passion for ethically and sustainably grown cacao, combined with unique Pacific and Aotearoa flavours for an unparalleled bean-to-bar experience. Byron McLean is the founder and chocolatier of Cocoa Wilds—a new and viral chocolate boutique located on O'Connell Street in central Auckland. Leaving his corporate career in 2022, Byron poured his passion for people and learning into a whirlwind journey of growth, traveling, and taste-testing more than 300 types of chocolate worldwide. Finally, the Award stalwart Aaron Pucci has clocked up 25 years in the food and beverage manufacturing industry. His trusted palate has earned him numerous seats on judging panels for awards in New Zealand and Australia over 15 years. As a dedicated chocolate consumer Aaron is always on the lookout for new brands and products ~ especially those that are breaking new ground. Aaron's 'food for thought' is a desire for more manufacturers to take up the challenge of sustainable food operations and reducing their carbon footprint. And the average comedian on the street, Tom Sainsbury stepped in to help choose the best chew in Wonderland. Tom is always keen to help our awards keep it real, having taste tested sausages, cheese and pies in the past, he has finally graduated into the hallows of chocolate tasting. Plant-based foods are sustainable and healthy, benefiting both individuals and the planet. The growing number of Vegan Food Awards highlights the quality and appeal of plant-based foods. The full list of winners can be found at Supreme Winner Wonderland; Pineapple Chews – Conrad the Contortionist Dark Chocolate bars – plain Winner Foundry Chocolate; Pinalum, Malekula Island, Vanuatu 70% Judges said 'Great temper delivering delicious malty favours and notes of honey' Runner up Foundry Chocolate; Ea Kar, Dak Lak, Vietnam 70% Judges said 'Very honey-forward flavours and delicious. A great chocolate' Chocolate Bars; flavoured Winner Schoc Chocolate; Lemongrass in a Dark Rich Chocolate Judges said 'Fresh bright flavours and a lovely smooth texture' Runner up Pretty Fancy Chocolate; Mini Infusion Dark Peppermint Judges said 'Very enjoyable and delivers crisp flavour' Chocolate Bars; inclusions Winner Bennetto: Dark Salted Caramel Judges said 'Beautiful texture. Great snap and good finish. Inclusions subtle but complimentary, with nice balance of chocolate and inclusions. Stand out chocolate.' Runner up Schoc Chocolate; Raspberry, Pear and Apple Dark Chocolate from Greytown Judges said 'Degree of complexity of fruit inclusions. Fruit doesn't overwhelm. Varied inclusion textures, dancing in your mouth. Not overwhelmingly sweet' White or Milk Chocolate bars (plant milk only) Winner Pretty Fancy Chocolate; Mini Infusion Lime Coconut Judges said 'vibrant and bold. Great creativity.' Runner up Mind Your Temper; Raspberry Dairy Free White Chocolate Judges said 'Delightfully tangy with creamy white chocolate' Bon Bons and Truffles; flavoured Winner Mind Your Temper; Pistachio and Knafeh Croquant Judges said 'Beautiful balance between chocolate and the lovely pistachio filling. Texture was really good. Classic flavour and combo.' Runner Up Pretty Fancy Chocolate; Feijoa Crumble Judges said 'Ginger lovely with the chocolate. Feijoa is a nice base to carry the ginger. Great tasting chocolate. Caramels Winner Wonderland; Pineapple Chews – Conrad the Contortionist Judges said 'A perfectly delicious and moorish twist on a classic' Runner up Mind Your Temper; Vanilla Salted Caramel Dragee Judges said 'A caramel for grown-ups – unique and tasty' Bean to Bar; single origin Winner Foundry Chocolate: Anamalai Estate, India 70% Judges said 'The clear winner. It's clear the maker has lots of experience and feel. Technically sound and flawless. Clean tasting with lots of nuances. Sophisticated and refined' Runner up Raglan Chocolate; Malekula Island – Vanuatu Judges said 'this chocolate took them on a journey. A smoked coconut finish and intensity. Balance is correct. Technically sound and complex- a conversation starter' Bean to Bar; flavoured and inclusions Winner Valura; Calvados 70% Malekula Island, Vanuatu Judges said 'Interesting, nostalgic and bold. Layered with complex flavours. Clean smooth flavour and clean aftertaste. Nice eating with great technical ability.' No Runner up Drinking Chocolate Winner Trade Aid; Organic Fair Trade Drinking Chocolate Judges said 'Good balance and intensity. Broad range of flavours. A delicious and 'popular' hot chocolate' Runner up Foundry Chocolate; Pinalum, Malekula Island, Vanuatu 70% – Drinking Chocolate Judges said 'Bold beautiful with rich cocoa notes and a hint of honey flavour. Notable regional characteristics. Indulgent and decadent.' Judges remarked that it was a high level category, with great entries. Bark/Brittle Chocolate Winner Chocolate Oasis; Chocolate Bark Caramelized Almond & Cranberry Judges said 'Crunchy and delicious with well-roasted ingredients' No Runner up Dipped Fruit/Dragee Winner Mind Your Temper; Matcha Almond Dragees Judges said 'Expertly crafted with a great blend of flavours and texture' Runner up Schoc Chocolate; Pineapple Bites Judges said 'The candied fruit added a delicious tang and texture'
Scoop
28-04-2025
- Business
- Scoop
Wonderland Winners At Vegan Chocolate Awards
Press Release – The Vegan Society Aotearoa New Zealand Plant-based foods are sustainable and healthy, benefiting both individuals and the planet. The growing number of Vegan Food Awards highlights the quality and appeal of plant-based foods. Wonderland Pineapple Chews – Conrad the Contortionist was the overall Supreme winner in this year's Vegan Society Aotearoa fourth Vegan Chocolate Awards. Judges said the winner was 'a perfectly delicious and moreish twist on a classic.' Held on 28th April at Khu Khu Eatery in Ponsonby, Auckland, chocolate makers from all over Aotearoa entered the Awards aiming to be winners in one of twelve categories. Interest in plant-based foods continues to increase, and the Vegan Chocolate Awards reflect this trend. Plant milk chocolates are gaining popularity, with an expanding range and improved quality. The awards celebrate various types of vegan chocolates, including bon bons, truffles, inclusions, and flavoured chocolates suitable for vegans and those allergic to dairy. 'The judges had a difficult task ahead this year, as the competition is really fierce and there is a lot of incredible plant-based chocolate to be eaten in Aotearoa,' media spokesperson for the Society Claire Insley commented. Six very experienced judges lent their palates to this incredible taste test: welcoming all the way from Samoa, Floris Niu, who is a fourth generation Samoan Cacao farmer, processor and Chocolate-maker. She's the founder of Ms Sunshine Organic Farms which operates Cacao Agritourism experiences on Upolu Island. She is co-creator of the 'Koko Beans' brand of vegan chocolate snacks and the recent 'Pacific Cacao and Chocolate 2022' show. Tracy Berno is a Professor in Food Studies at AUT. She has worked in food for over 30 years in roles ranging from academic to presenting cooking classes and demonstrations to catering. Tracy has a particular interest in the foods of the South Pacific and sustainably produced food products (including chocolate). She is an experienced panel judge and has judged for many competitions and food awards starting in the early 2000s. With a rich background in Europe and the UK's finest patisseries and chocolatiers, Thomas Wright is on a mission to redefine the essence of chocolate. His journey from prestigious Michelin-starred kitchens to launching Ao Cacao reflects his passion for ethically and sustainably grown cacao, combined with unique Pacific and Aotearoa flavours for an unparalleled bean-to-bar experience. Byron McLean is the founder and chocolatier of Cocoa Wilds—a new and viral chocolate boutique located on O'Connell Street in central Auckland. Leaving his corporate career in 2022, Byron poured his passion for people and learning into a whirlwind journey of growth, traveling, and taste-testing more than 300 types of chocolate worldwide. Finally, the Award stalwart Aaron Pucci has clocked up 25 years in the food and beverage manufacturing industry. His trusted palate has earned him numerous seats on judging panels for awards in New Zealand and Australia over 15 years. As a dedicated chocolate consumer Aaron is always on the lookout for new brands and products ~ especially those that are breaking new ground. Aaron's 'food for thought' is a desire for more manufacturers to take up the challenge of sustainable food operations and reducing their carbon footprint. And the average comedian on the street, Tom Sainsbury stepped in to help choose the best chew in Wonderland. Tom is always keen to help our awards keep it real, having taste tested sausages, cheese and pies in the past, he has finally graduated into the hallows of chocolate tasting. Plant-based foods are sustainable and healthy, benefiting both individuals and the planet. The growing number of Vegan Food Awards highlights the quality and appeal of plant-based foods. The full list of winners can be found at Supreme Winner Wonderland; Pineapple Chews – Conrad the Contortionist Dark Chocolate bars – plain Winner Foundry Chocolate; Pinalum, Malekula Island, Vanuatu 70% Judges said 'Great temper delivering delicious malty favours and notes of honey' Runner up Foundry Chocolate; Ea Kar, Dak Lak, Vietnam 70% Judges said 'Very honey-forward flavours and delicious. A great chocolate' Chocolate Bars; flavoured Winner Schoc Chocolate; Lemongrass in a Dark Rich Chocolate Judges said 'Fresh bright flavours and a lovely smooth texture' Runner up Pretty Fancy Chocolate; Mini Infusion Dark Peppermint Judges said 'Very enjoyable and delivers crisp flavour' Chocolate Bars; inclusions Winner Bennetto: Dark Salted Caramel Judges said 'Beautiful texture. Great snap and good finish. Inclusions subtle but complimentary, with nice balance of chocolate and inclusions. Stand out chocolate.' Runner up Schoc Chocolate; Raspberry, Pear and Apple Dark Chocolate from Greytown Judges said 'Degree of complexity of fruit inclusions. Fruit doesn't overwhelm. Varied inclusion textures, dancing in your mouth. Not overwhelmingly sweet' White or Milk Chocolate bars (plant milk only) Winner Pretty Fancy Chocolate; Mini Infusion Lime Coconut Judges said 'vibrant and bold. Great creativity.' Runner up Mind Your Temper; Raspberry Dairy Free White Chocolate Judges said 'Delightfully tangy with creamy white chocolate' Bon Bons and Truffles; flavoured Winner Mind Your Temper; Pistachio and Knafeh Croquant Judges said 'Beautiful balance between chocolate and the lovely pistachio filling. Texture was really good. Classic flavour and combo.' Runner Up Pretty Fancy Chocolate; Feijoa Crumble Judges said 'Ginger lovely with the chocolate. Fejoia is a nice base to carry the ginger. Great tasting chocolate. Caramels Winner Wonderland; Pineapple Chews – Conrad the Contortionist Judges said 'A perfectly delicious and moorish twist on a classic' Runner up Mind Your Temper; Vanilla Salted Caramel Dragee Judges said 'A caramel for grown-ups – unique and tasty' Bean to Bar; single origin Winner Foundry Chocolate: Anamalai Estate, India 70% Judges said 'The clear winner. It's clear the maker has lots of experience and feel. Technically sound and flawless. Clean tasting with lots of nuances. Sophisticated and refined' Runner up Raglan Chocolate; Malekula Island – Vanuatu Judges said 'this chocolate took them on a journey. A smoked coconut finish and intensity. Balance is correct. Technically sound and complex- a conversation starter' Bean to Bar; flavoured and inclusions Winner Valura; Calvados 70% Malekula Island, Vanuatu Judges said 'Interesting, nostalgic and bold. Layered with complex flavours. Clean smooth flavour and clean aftertaste. Nice eating with great technical ability.' No Runner up Drinking Chocolate Winner Trade Aid; Organic Fair Trade Drinking Chocolate Judges said 'Good balance and intensity. Broad range of flavours. A delicious and 'popular' hot chocolate' Runner up Foundry Chocolate; Pinalum, Malekula Island, Vanuatu 70% – Drinking Chocolate Judges said 'Bold beautiful with rich cocoa notes and a hint of honey flavour. Notable regional characteristics. Indulgent and decadent.' Judges remarked that it was a high level category, with great entries. Bark/Brittle Chocolate Winner Schoc Chocolate; Dark Bark Judges said 'Crunchy and delicious with well-roasted ingredients' No Runner up Dipped Fruit Winner Mind Your Temper; Matcha Almond Dragees Judges said 'Expertly crafted with a great blend of flavours and texture' Runner up Schoc Chocolate; Pineapple Bites Judges said 'The candied fruit added a delicious tang and texture' More about the Vegan Society Aotearoa New Zealand: The Vegan Society supports and facilitates a vegan lifestyle and plant-based eating by creating a vibrant, visible and influential community, and by providing resources and information.
Scoop
28-04-2025
- Business
- Scoop
Wonderland Winners At Vegan Chocolate Awards
Press Release – The Vegan Society Aotearoa New Zealand Wonderland Pineapple Chews – Conrad the Contortionist was the overall Supreme winner in this year's Vegan Society Aotearoa fourth Vegan Chocolate Awards. Judges said the winner was 'a perfectly delicious and moreish twist on a classic.' Held on 28th April at Khu Khu Eatery in Ponsonby, Auckland, chocolate makers from all over Aotearoa entered the Awards aiming to be winners in one of twelve categories. Interest in plant-based foods continues to increase, and the Vegan Chocolate Awards reflect this trend. Plant milk chocolates are gaining popularity, with an expanding range and improved quality. The awards celebrate various types of vegan chocolates, including bon bons, truffles, inclusions, and flavoured chocolates suitable for vegans and those allergic to dairy. 'The judges had a difficult task ahead this year, as the competition is really fierce and there is a lot of incredible plant-based chocolate to be eaten in Aotearoa,' media spokesperson for the Society Claire Insley commented. Six very experienced judges lent their palates to this incredible taste test: welcoming all the way from Samoa, Floris Niu, who is a fourth generation Samoan Cacao farmer, processor and Chocolate-maker. She's the founder of Ms Sunshine Organic Farms which operates Cacao Agritourism experiences on Upolu Island. She is co-creator of the 'Koko Beans' brand of vegan chocolate snacks and the recent 'Pacific Cacao and Chocolate 2022' show. Tracy Berno is a Professor in Food Studies at AUT. She has worked in food for over 30 years in roles ranging from academic to presenting cooking classes and demonstrations to catering. Tracy has a particular interest in the foods of the South Pacific and sustainably produced food products (including chocolate). She is an experienced panel judge and has judged for many competitions and food awards starting in the early 2000s. With a rich background in Europe and the UK's finest patisseries and chocolatiers, Thomas Wright is on a mission to redefine the essence of chocolate. His journey from prestigious Michelin-starred kitchens to launching Ao Cacao reflects his passion for ethically and sustainably grown cacao, combined with unique Pacific and Aotearoa flavours for an unparalleled bean-to-bar experience. Byron McLean is the founder and chocolatier of Cocoa Wilds—a new and viral chocolate boutique located on O'Connell Street in central Auckland. Leaving his corporate career in 2022, Byron poured his passion for people and learning into a whirlwind journey of growth, traveling, and taste-testing more than 300 types of chocolate worldwide. Finally, the Award stalwart Aaron Pucci has clocked up 25 years in the food and beverage manufacturing industry. His trusted palate has earned him numerous seats on judging panels for awards in New Zealand and Australia over 15 years. As a dedicated chocolate consumer Aaron is always on the lookout for new brands and products ~ especially those that are breaking new ground. Aaron's 'food for thought' is a desire for more manufacturers to take up the challenge of sustainable food operations and reducing their carbon footprint. And the average comedian on the street, Tom Sainsbury stepped in to help choose the best chew in Wonderland. Tom is always keen to help our awards keep it real, having taste tested sausages, cheese and pies in the past, he has finally graduated into the hallows of chocolate tasting. Plant-based foods are sustainable and healthy, benefiting both individuals and the planet. The growing number of Vegan Food Awards highlights the quality and appeal of plant-based foods. The full list of winners can be found at Supreme Winner Wonderland; Pineapple Chews – Conrad the Contortionist Dark Chocolate bars – plain Winner Foundry Chocolate; Pinalum, Malekula Island, Vanuatu 70% Judges said 'Great temper delivering delicious malty favours and notes of honey' Runner up Foundry Chocolate; Ea Kar, Dak Lak, Vietnam 70% Judges said 'Very honey-forward flavours and delicious. A great chocolate' Chocolate Bars; flavoured Winner Schoc Chocolate; Lemongrass in a Dark Rich Chocolate Judges said 'Fresh bright flavours and a lovely smooth texture' Runner up Pretty Fancy Chocolate; Mini Infusion Dark Peppermint Judges said 'Very enjoyable and delivers crisp flavour' Chocolate Bars; inclusions Winner Bennetto: Dark Salted Caramel Judges said 'Beautiful texture. Great snap and good finish. Inclusions subtle but complimentary, with nice balance of chocolate and inclusions. Stand out chocolate.' Runner up Schoc Chocolate; Raspberry, Pear and Apple Dark Chocolate from Greytown Judges said 'Degree of complexity of fruit inclusions. Fruit doesn't overwhelm. Varied inclusion textures, dancing in your mouth. Not overwhelmingly sweet' White or Milk Chocolate bars (plant milk only) Winner Pretty Fancy Chocolate; Mini Infusion Lime Coconut Judges said 'vibrant and bold. Great creativity.' Runner up Mind Your Temper; Raspberry Dairy Free White Chocolate Judges said 'Delightfully tangy with creamy white chocolate' Bon Bons and Truffles; flavoured Winner Mind Your Temper; Pistachio and Knafeh Croquant Judges said 'Beautiful balance between chocolate and the lovely pistachio filling. Texture was really good. Classic flavour and combo.' Runner Up Pretty Fancy Chocolate; Feijoa Crumble Judges said 'Ginger lovely with the chocolate. Fejoia is a nice base to carry the ginger. Great tasting chocolate. Caramels Winner Wonderland; Pineapple Chews – Conrad the Contortionist Judges said 'A perfectly delicious and moorish twist on a classic' Runner up Mind Your Temper; Vanilla Salted Caramel Dragee Judges said 'A caramel for grown-ups – unique and tasty' Bean to Bar; single origin Winner Foundry Chocolate: Anamalai Estate, India 70% Judges said 'The clear winner. It's clear the maker has lots of experience and feel. Technically sound and flawless. Clean tasting with lots of nuances. Sophisticated and refined' Runner up Raglan Chocolate; Malekula Island – Vanuatu Judges said 'this chocolate took them on a journey. A smoked coconut finish and intensity. Balance is correct. Technically sound and complex- a conversation starter' Bean to Bar; flavoured and inclusions Winner Valura; Calvados 70% Malekula Island, Vanuatu Judges said 'Interesting, nostalgic and bold. Layered with complex flavours. Clean smooth flavour and clean aftertaste. Nice eating with great technical ability.' No Runner up Drinking Chocolate Winner Trade Aid; Organic Fair Trade Drinking Chocolate Judges said 'Good balance and intensity. Broad range of flavours. A delicious and 'popular' hot chocolate' Runner up Foundry Chocolate; Pinalum, Malekula Island, Vanuatu 70% – Drinking Chocolate Judges said 'Bold beautiful with rich cocoa notes and a hint of honey flavour. Notable regional characteristics. Indulgent and decadent.' Judges remarked that it was a high level category, with great entries. Bark/Brittle Chocolate Winner Schoc Chocolate; Dark Bark Judges said 'Crunchy and delicious with well-roasted ingredients' No Runner up Dipped Fruit Winner Mind Your Temper; Matcha Almond Dragees Judges said 'Expertly crafted with a great blend of flavours and texture' Runner up Schoc Chocolate; Pineapple Bites Judges said 'The candied fruit added a delicious tang and texture' More about the Vegan Society Aotearoa New Zealand: The Vegan Society supports and facilitates a vegan lifestyle and plant-based eating by creating a vibrant, visible and influential community, and by providing resources and information.
