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food-drink

15 New Zealand Restaurants Awarded Michelin Stars

by Chief Editor June 30, 2026

written by Chief Editor

Fifteen New Zealand restaurants have been awarded Michelin stars in the inaugural release of the Michelin Guide New Zealand, marking a significant milestone for the country’s culinary sector. The awards, which also recognized over 30 establishments with Bib Gourmand status, highlight top-tier dining across Auckland, Wellington, Christchurch, and Queenstown.

Which New Zealand restaurants received Michelin stars?

The Michelin Guide’s entry into the New Zealand market saw a diverse range of establishments honored, with Queenstown’s Essence standing out as the only venue to receive two Michelin stars. According to Seven Sharp, Essence’s Paul Froggatt described his reaction to the two-star rating as being “gobsmacked.”

In Auckland, the recognized restaurants include Ahi, Mudbrick (Waiheke Island), Paris Butter, Tala, and Tantalus Estate Restaurant (Waiheke Island). Tala holds the distinction of being the only Samoan restaurant globally to earn a Michelin star. Co-owner and executive chef Henry Onesemo stated the award is an “honour for all of us at Tala,” adding that the recognition proves the world is ready for Samoan cuisine.

Wellington’s winners include Jano Bistro, Logan Brown, and Ortega Fish Shack. Christchurch is represented by Inati and Tussock Hill, while the Wānaka-Queenstown region features Amisfield, Kika, Rātā, and Sherwood. Rātā founder Fleur Caulton noted that the recognition belongs to the “entire team, past and present, as well as the producers, growers and suppliers.”

What does this recognition mean for the hospitality industry?

Tourism and Hospitality Minister Louise Upston said the awards confirm New Zealand’s status as a world-class food destination. According to Upston, the guide serves as a mark of professional consistency and quality, with 60 New Zealand restaurants having achieved this distinction. She noted that while the guide focuses on four major urban centers, it effectively highlights the broader hospitality sector, encouraging visitors to explore regional experiences.

Hospitality NZ chief executive Kristy Phillips described the event as a “significant” milestone. Phillips stated that with more than 100 restaurants recognised across the Michelin awards evening, the industry anticipates an increase in international travel driven by interest in New Zealand’s food, beverages, and manaakitanga.

Did you know?

The “Bib Gourmand” accolade is awarded to restaurants that serve “exceptional food at great value.” Over 30 establishments across Auckland, Wellington, Christchurch, and Queenstown received this designation alongside the star recipients.

Future trends in New Zealand fine dining

The arrival of the Michelin Guide is expected to elevate standards across the domestic market. By providing an international benchmark for quality, the guide may influence how local producers and suppliers align their offerings with global culinary expectations. As noted by industry leaders, the focus is now on leveraging this status to attract high-value culinary tourism.

MICHELIN Guide inspector interview

The geographic spread of the winners suggests that New Zealand’s reputation for fine dining is not limited to its largest city. With stars distributed from Auckland to Queenstown, the industry is positioned to promote a “culinary trail” that spans the North and South Islands.

Frequently Asked Questions

How many restaurants received two Michelin stars?

Essence in Queenstown was the only restaurant to be awarded two stars.
What is a Bib Gourmand?

It is an accolade recognising restaurants that serve “exceptional food at great value.”
Which cities were included in the first Michelin Guide New Zealand?

The guide covered Auckland, Wellington, Christchurch, and Queenstown.

Have you visited any of these award-winning restaurants? Share your dining experiences in the comments below or subscribe to our newsletter for more updates on New Zealand’s evolving food scene.

June 30, 2026 0 comments

Entertainment

From Late-Night Eatery to Iconic Auckland Drag Cabaret

by Chief Editor June 28, 2026

written by Chief Editor

Auckland’s Caluzzi is marking three decades of operation on Karangahape Road, evolving from a café in 1996 into a drag cabaret. Current owners Nick Hall and Nick Nash, known professionally as Anita Wigl’it and Kita Mean, have managed the venue for the past decade, helping preserve one of Auckland’s cabaret experiences while introducing it to a new generation.

How has Caluzzi evolved since 1996?

Caluzzi began as a café before transitioning into a late-night restaurant. The shift toward drag entertainment started with a Midwinter Christmas show, which proved so popular that the performances kept returning until they eventually overtook the restaurant itself. As noted by Nick Nash, the venue’s physical space has become part of its identity, with the floorboards serving as a tangible link to the performers who have walked those boards before them.

Did you know?
The venue’s owners, Nick Hall and Nick Nash, are both best friends and business partners who have successfully expanded their careers beyond the venue; Kita Mean was the first winner of RuPaul’s Drag Race Down Under.

What is the future of drag-based hospitality?

The success of Caluzzi highlights the role of performance. According to Nick Hall, drag serves as a form of escapism for audiences, allowing them to engage with something “bizarre, fun and a bit ridiculous.”

Comparison: Traditional Cabaret vs. Modern Performance Venues

Feature	Traditional Model	Caluzzi Model
Primary Focus	Table Service	Immersive Performance
Legacy	Fixed Menu	Institutional History

How do venue owners sustain long-term success?

Current owners prioritize keeping the “torch burning.” By diversifying their reach through international competition and appearances—such as the production at The Civic’s Wintergarden during the Auckland Live Cabaret Festival—owners can keep local venues relevant.

View this post on Instagram about Karangahape Road

From Instagram — related to Karangahape Road

Pro tip:
If you are planning a visit, it is recommended to book.

Frequently Asked Questions

Is Caluzzi still located on Karangahape Road?

Yes, Caluzzi remains a fixture on Karangahape Road, where it has operated for three decades.

Who are the current owners of Caluzzi?

The venue is owned and operated by Nick Hall (Anita Wigl’it) and Nick Nash (Kita Mean).

Do I need to book in advance for shows?

Booking is recommended.

Have you experienced a night at Caluzzi? Share your favorite memories in the comments below or subscribe to our newsletter for more updates on Auckland’s entertainment scene.

Anita Wigl'it and Kita Mean – Friends Day!

June 28, 2026 0 comments

Health

Why Some Bananas Never Ripen: Expert Explanations

by Chief Editor June 27, 2026

written by Chief Editor

Bananas that remain green despite sitting on the counter for days are often the result of premature harvesting or “chilling injury” during transport. While these fruits may never reach the soft, sweet stage consumers expect, they remain safe to eat and offer distinct nutritional advantages, such as higher resistant starch content, according to food science experts.

Why do some bananas never ripen?

Ripening issues typically stem from how the fruit was handled before it reached the grocery store. Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, explains that if bananas are harvested while still immature, they lack the biological capacity to develop full flavor or texture later.

Shoppers can identify these immature bananas by their physical shape. “Bananas that have a sharp angle to the fruit are less mature compared to mature bananas, which have a smoothed-out or rounded shape,” Crane said. Additionally, improper storage temperatures—specifically anything below 56 to 59 degrees Fahrenheit—can cause a chilling injury that permanently halts the ripening process, leaving the fruit green or greenish-yellow indefinitely.

Nutritional differences: Green vs. Ripe

The choice between a green or ripe banana often comes down to individual health goals. Registered dietitian Lauren Manaker notes that both stages provide essential nutrients including potassium, vitamin B6, and vitamin C.

Harvesting Billions of Bananas: How They're Expertly Picked and Processed

The primary difference lies in the carbohydrate composition. Green bananas are rich in resistant starch, a type of carbohydrate that acts similarly to fiber and is digested more slowly. “If you’re watching blood sugar or want more resistant starch, a greener banana might suit you,” Manaker said. Conversely, as a banana ripens, that starch converts into natural sugars, making the fruit softer, sweeter, and easier for some individuals to digest.

Frequently Asked Questions

Are green bananas safe to eat? Yes, green bananas are safe to eat, though they are firmer and less sweet than yellow ones.
How can I tell if a banana is immature? Look for sharp, angular edges. A mature banana will have a more rounded, smooth shape.
What is chilling injury in bananas? It is a condition caused by exposure to temperatures that are too cold during storage or transportation, which disrupts the natural ripening process and can cause the peel to stay green.
Do green bananas have more sugar? No. As bananas ripen, resistant starch converts into natural sugar, meaning ripe bananas are sweeter than green ones.

Have you experimented with using green bananas in your diet? Share your favorite recipes or nutritional tips in the comments below, and subscribe to our newsletter for more expert-backed lifestyle insights.

June 27, 2026 0 comments

Business

NZ Muscle Creatine Recalled Following Safety Investigation

by Chief Editor June 26, 2026

written by Chief Editor

NZ Muscle is recalling batches of NZ Muscle and No Brand Creatine products due to the possible presence of an undeclared milk allergen. New Zealand Food Safety confirmed the recall affects 200g, 500g, and 1kg containers marked with the best-before date B/B JUN27. No reports of allergic reactions have been linked to the products, according to New Zealand Food Safety acting deputy director-general Mike Inglis.

Which products are affected by the recall?

The recall covers two specific product lines distributed through online channels and selected retail outlets. Consumers should check their supplies for NZ Muscle Creatine (unflavoured) and No Brand Creatine Monohydrate, both carrying the expiration date B/B JUN27. According to New Zealand Food Safety, these items have been removed from store shelves. A small amount of product was sent to Australia as personal imports.

Did you know?

Businesses must ensure that labels accurately reflect all ingredients to protect consumers with sensitivities, such as dairy allergies.

What should consumers do if they have purchased these items?

Consumers who have purchased the affected creatine batches and need to avoid milk because of allergies are advised to return the product to the place of purchase for a refund or to discard it. For those who have already consumed the product and have health concerns, medical advice should be sought from a healthcare professional or by calling the free Healthline service at 0800 611 116.

Why is NZ Food Safety investigating the company?

The recall is part of an investigation into NZ Muscle following complaints on social media regarding food safety standards. According to Mike Inglis, New Zealand Food Safety is currently working to ensure the affected products are efficiently removed from the supply chain while examining how the problem occurred. The agency has stated it will look at other allegations made against the business, though it cannot go into detail while the investigation remains active.

Pro Tips for Supplement Safety

Check the label: Always review the full ingredient list.
Monitor official channels: Keep an eye on the New Zealand Food Safety recall page for updates on consumer safety.
Store securely: Keep supplements in their original packaging to ensure batch numbers and expiration dates remain visible for safety tracking.

Frequently Asked Questions

Are there any reports of illnesses linked to this recall?

No. According to New Zealand Food Safety, there have been no reports of associated allergic reactions.

Will the investigation affect other NZ Muscle products?

New Zealand Food Safety is investigating a number of other complaints regarding the business. The agency has indicated it will take necessary action if other issues are identified.

How can I stay updated on the status of this investigation?

New Zealand Food Safety investigates complaints as part of its work to protect consumers.

Have you been affected by this recall, or do you have concerns about supplement labeling? Share your thoughts in the comments below or subscribe to our weekly safety newsletter for the latest consumer alerts.

June 26, 2026 0 comments

Business

Is Reduced-Salt Vegemite Kids Healthy for Children?

by Chief Editor June 24, 2026

written by Chief Editor

Vegemite has released a “Kids” version of its iconic yeast spread containing 50% less sodium than the original product. While the launch has sparked public debate over traditional recipes, Professor Lauren Ball of The University of Queensland notes that the move aligns with broader food industry trends to reduce salt intake in staple pantry items to address long-term cardiovascular health risks.

How much salt is actually in the new product?

A standard 5-gram serving of traditional Vegemite contains 165 milligrams of sodium. According to data provided by Professor Lauren Ball, the new Vegemite Kids version contains 82 milligrams per 5-gram serve. Because the recommended serving size remains identical for both products, a child who consumes one daily 5-gram portion would reduce their total daily sodium intake by approximately 83 milligrams. Given that typical children consume between 2,000 and 2,500 milligrams of sodium daily, this shift represents a 3% to 4% reduction in overall salt consumption.

Did you know?
Bread is the leading contributor to sodium intake for Australian children, accounting for nearly 15% of their total consumption. Vegemite is often consumed alongside bread, meaning the total salt load is cumulative rather than isolated to the spread itself.

Why are health authorities targeting sodium?

Sodium is an essential nutrient, but the Australian Bureau of Statistics reports that many children regularly exceed recommended intake levels. High sodium consumption is linked to elevated blood pressure in children and adolescents, which acts as a primary risk factor for cardiovascular diseases, including stroke and heart attack, later in life. Furthermore, research indicates that early exposure to high-salt foods influences long-term taste preferences, potentially conditioning children to prefer saltier diets as they grow older.

What is the future of food reformulation?

The push for lower-sodium products is part of a wider industry trend toward voluntary nutritional reformulations. While individual product changes—like the Vegemite Kids launch—result in small nutritional gains, experts argue these changes accumulate across populations when adopted at scale. Current Australian food policy relies on voluntary targets for manufacturers to improve the nutritional profile of packaged goods. However, if industry progress remains insufficient, regulators may transition to mandatory requirements, similar to recent proposals regarding Health Star Ratings.

Comparison: Sodium Content per 5g Serving

Product	Sodium Content (mg)
Original Vegemite	165mg
Vegemite Kids	82mg

Frequently Asked Questions

Does Vegemite Kids have the same taste as the original?
The product was formulated to provide a lower-sodium alternative, but individual taste preferences vary. Vegemite has not released data on consumer taste-testing results.

Is sodium bad for children?
Sodium is a necessary nutrient for bodily functions. However, excessive intake is linked to higher blood pressure and future cardiovascular health risks, according to The University of Queensland.

Will this change significantly impact child health?
On its own, the switch provides a modest reduction in total sodium. Public health experts view it as a small piece of a larger strategy to reformulate common processed foods like bread and meats.

What are your thoughts on food companies reformulating iconic products? Share your perspective in the comments section below or subscribe to our weekly health digest for more updates on nutrition and food policy.

June 24, 2026 0 comments

Entertainment

The Science of Anticipatory Taste: Why Your Brain “Tastes” Food First

by Chief Editor June 24, 2026

written by Chief Editor

Hunger significantly alters the brain’s ability to simulate eating, making flavor imagery more vivid and harder to resist, according to research from the University of Otago. Studies led by Maggie Hames and Mei Peng indicate that while hunger amplifies taste-based mental imagery, it does not similarly boost texture-based visualization, offering new clarity on why willpower often fails in food-saturated environments.

How Hunger Changes Your Mind’s Eye

Hunger functions as more than a physical signal; it acts as a cognitive amplifier. Research published by Hames and Peng demonstrates that when individuals are hungry, the brain more easily retrieves sensory data related to flavor. In laboratory experiments at the University of Otago, participants who fasted overnight reported that imagining the taste of food was faster, easier, and more vivid compared to those who had eaten a full breakfast.

This “mind’s eye” phenomenon allows people to simulate a multisensory banquet, including aroma and taste, which contributes to the intensity of food cravings. Because the brain uses sensory regions to perform these simulations, the mental experience of a desired food can feel nearly as rewarding as the real thing, making the act of resisting temptation significantly more taxing.

Did you know?

While hunger drives flavor imagery, the researchers found that texture imagery—the “feel” of food in the mouth—remains relatively stable regardless of whether you are hungry or full.

Can Imagining Food Reduce Its Appeal?

Repeatedly visualizing the consumption of a specific food can actually diminish its desirability. In a follow-up study conducted at the University of Otago, researchers found that when participants practiced imagining the flavor or texture of a food repeatedly, the “imagined version” became less appealing over time.

However, this mental trick has distinct limitations. While the brain can “wear out” the appeal of an imagined treat, the study noted that participants did not enjoy the actual food any less when they eventually ate it. This suggests that while mental imagery is a powerful tool for modulating desire, it cannot fully replicate or replace the biological satisfaction of physical consumption.

Why Willpower Isn’t Always Enough

Traditional advice often emphasizes willpower as the primary tool for healthy eating. However, Hames and Peng’s findings suggest that biological states like hunger physically change how the brain processes food cues. When you are hungry, your brain is hard-wired to prioritize high-calorie, rewarding food thoughts, making those thoughts “louder” and more persistent.

Maggie Hames

This explains why supermarket trips on an empty stomach often result in impulse purchases. The environment is saturated with visual cues—packaging, advertisements, and displays—that trigger this heightened sensory imagery, effectively hijacking the decision-making process before a person can consciously intervene.

Pro Tips for Managing Cravings

Eat before shopping: A full stomach reduces the vividness of flavor imagery, making it easier to stick to a shopping list.
Identify your trigger: Recognize that “cravings” are often just vivid mental simulations; acknowledging them as such can reduce their power.
Practice distraction: Since the brain has limited bandwidth for sensory imagery, engaging in a task that requires visual or auditory focus can dampen the intensity of food thoughts.

Frequently Asked Questions

Does hunger affect all types of food imagery equally?: No. According to the University of Otago study, hunger specifically enhances flavor imagery, but it does not significantly change the ease of imagining food textures.
Is it possible to “think away” a craving?: Repeatedly imagining a food can make it seem less appealing, but research shows this does not change how much you enjoy the food once you actually eat it.
Why is taste imagery harder to create than visual imagery?: Neuroscience suggests that while visual, auditory, and tactile imagery are more common, taste and smell are more complex to manifest, making them particularly potent when they do occur.

Have you ever noticed your cravings getting stronger when you’re hungry? Share your experiences in the comments below or subscribe to our newsletter for more insights on the science of eating.

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June 24, 2026 0 comments

Health

Campbell’s Launches New Soups Including First Gluten-Free Options

by Chief Editor June 21, 2026

written by Chief Editor

Campbell’s Expands Product Line Through Strategic Brand Collaborations

Campbell’s is updating its historic soup lineup by partnering with Banza and Buffalo Wild Wings to launch specialized products, including the company’s first-ever gluten-free condensed chicken noodle soup. These additions reflect a broader corporate strategy to reach younger consumers through bold flavors, high-protein options, and dietary-inclusive ingredients, according to official company statements.

Why is Campbell’s launching gluten-free soup?

Campbell’s introduced a gluten-free chicken noodle soup in partnership with Banza to capture a growing market of health-conscious consumers. According to the company, roughly 30% of the U.S. population actively seeks gluten-free options. The Celiac Disease Foundation (CDF) notes that while only about 1% of the population has celiac disease, many others live with non-celiac gluten sensitivity. Projections from company data suggest the U.S. gluten-free market will grow at a 9.8% compound annual growth rate through 2033. By using Banza’s chickpea pasta, Campbell’s aims to retain the texture and flavor profile of its traditional recipe while meeting these specific dietary requirements.

How do brand collaborations influence soup sales?

Campbell's Well Yes Soup Review

Collaborations with established brands like Buffalo Wild Wings and Pabst Blue Ribbon represent a strategy to modernize the soup aisle. Campbell’s Chunky Buffalo Wild Wings Parmesan Garlic Chicken Noodle Soup is designed to appeal to consumers seeking “bold flavors,” a key component of the brand’s current strategy. This specific product offers 17 grams of protein per 18.8-ounce can, aligning with a 2025 International Food Information Council survey that found 70% of Americans prioritize protein intake.

Did you know?
The partnership between Campbell’s and Buffalo Wild Wings is linked to the growth of “Buffalo Wild Wings GO,” the takeout and delivery arm of the restaurant chain.

What are the latest Campbell’s Chunky flavor trends?

In addition to poultry-based options, Campbell’s has expanded its Chunky line to include beer-inspired flavors. The company currently sells Beer Cheese with Potatoes & Chorizo and Beef, Bacon & Beer Chili with Beans, both of which feature Pabst Blue Ribbon flavor profiles. These items are sold exclusively through Walmart. These product launches follow a period where Campbell’s CEO Mick Beekhuizen reported that consumers are cooking at home at the highest levels since early 2020, seeking a combination of value, quality, and convenience.

Comparison of Recent Campbell’s Strategic Shifts

Frequently Asked Questions

Is the new Campbell’s gluten-free soup available in stores?
Yes, the gluten-free chicken noodle soup is available on Amazon and is currently rolling out to retailers nationwide, according to the company.

Why did Campbell’s choose chickpea pasta for its new soup?
The company selected Banza’s chickpea penne pasta to maintain the “classic flavor” and texture of traditional chicken noodle soup while adhering to gluten-free standards.

Where can I buy the Pabst Blue Ribbon-themed soups?
These specific Chunky varieties, including the Beer Cheese and Beef Chili, are sold exclusively at Walmart.

Are there health risks associated with gluten consumption for the general population?
According to the Celiac Disease Foundation, individuals with gluten sensitivity may experience symptoms such as abdominal pain, headaches, chronic fatigue, and joint pain.

Are you interested in how these new flavors compare to the classics? Sign up for our newsletter for the latest food industry updates and product reviews.

June 21, 2026 0 comments

Health

10 Habits That Make Everyone Cringe

by Chief Editor June 19, 2026

written by Chief Editor

Infectious disease experts warn that common, everyday habits—such as improper hand hygiene, incorrect sneezing techniques, and the misuse of sanitizers—significantly increase the transmission of pathogens. According to Dr. Bruce Hirsch, an attending physician at Northwell Health, these behaviors pose particular risks to individuals with compromised immune systems and delicate gastrointestinal health, necessitating a shift toward evidence-based infection control.

Why proper handwashing remains the gold standard

Handwashing is not merely about removing visible dirt; it is a critical measure to prevent the spread of bacteria that may colonize a healthy person but cause illness in others. Dr. Hirsch emphasizes that effective hand hygiene requires at least 10 seconds of friction using soap and running water. Simply rinsing is insufficient. Furthermore, he advises that hands should be dried thoroughly with a towel or mechanical dryer, as residual moisture can facilitate the transfer of bacteria.

Did you know? While many bacteria are harmless to their host, they can become dangerous pathogens when transmitted to vulnerable populations in hospitals or clinical settings.

How to sneeze without spreading germs

Sneezing into one’s hands is a primary vector for environmental contamination. Dr. Hirsch recommends that individuals sneeze directly into the crook of the elbow, turning away from nearby people. This technique ensures that respiratory droplets are contained within a surface that is unlikely to touch other people or shared objects, effectively breaking the chain of transmission that occurs when hands are used as a shield.

Evidence to Action: Advancing Hand Hygiene for All

Is there such a thing as over-sanitizing?

While hand sanitizer is a tool for infection control, Dr. Hirsch warns against excessive use, citing the “hygiene hypothesis.” This concept suggests that an overly sterile environment may prevent the immune system from developing necessary defenses, potentially increasing the frequency of allergic conditions. He notes that humans evolved in environments containing natural bacteria and that constant reliance on alcohol-based gels may disrupt the gut microbiome and immune development.

Why hospital etiquette is shifting

The standard social handshake is increasingly viewed as a liability in healthcare settings. Because hospitals house patients with varied illnesses and antibiotic resistance—such as methicillin-resistant Staphylococcus aureus (MRSA)—casual physical contact can facilitate the spread of dangerous bugs. Dr. Hirsch advocates for non-contact greetings, such as elbow taps, to minimize the risk of transferring pathogens between staff, patients, and visitors.

The mask-wearing performance gap

Masks only function as effective barriers against respiratory illnesses like COVID-19 and the flu when worn to cover both the nose and mouth. Dr. Hirsch characterizes wearing a mask on the chin or below the nose as a “performative gesture” that offers no clinical protection. If a mask is worn, it must be positioned correctly to filter the air effectively.

Pro Tip: When choosing between hand sanitizer and soap, always prioritize soap and water. Use sanitizer only when a sink is unavailable, and avoid making it your primary cleaning method.

Frequently Asked Questions

Is it better to use a hand dryer or a paper towel? Both are effective for drying, but the key is ensuring hands are completely dry to prevent bacterial transfer.
Why is the elbow better than the hand for sneezing? The elbow does not come into contact with door handles, food, or other people, unlike the palms and fingers.
Should I stop shaking hands entirely? In medical settings, experts recommend avoiding handshakes to prevent the spread of MRSA and other hospital-acquired infections.
Can being too clean cause allergies? Yes, according to the hygiene hypothesis, over-sanitizing the environment may be linked to higher rates of allergies in children.

How are you adjusting your daily habits to stay healthy? Share your thoughts in the comments below or subscribe to our newsletter for more expert health insights.

June 19, 2026 0 comments

Business

Supermarket Deli Meals Recalled Over Potential Glass Contamination

by Chief Editor June 15, 2026

written by Chief Editor

Several South Island supermarkets have recalled instore-made deli meals due to the risk of glass contamination. According to the Ministry for Primary Industries (MPI), affected products were sold at New World Greymouth, New World Rolleston, and Pak’nSave Riccarton. While no injuries have been reported, officials advise that the products should not be consumed and customers should return them to the store of purchase for a full refund.

Why are supermarket food recalls increasing?

Recent recalls, including the current deli meal issue and a separate incident involving Pams and Market Kitchen simmer sauces, highlight the vulnerability of food supply chains to physical contamination. According to the Ministry for Primary Industries, these recalls often stem from damaged glass packaging during the manufacturing or transport process. Unlike chemical or bacterial contamination, glass fragments pose an immediate physical danger to consumers, necessitating rapid public alerts.

Did you know?
Food recalls in New Zealand are strictly managed under the Food Act 2014. The MPI maintains a public database of all active recalls to ensure consumers remain informed about potential health hazards in their pantry.

Which products are currently affected?

The recall covers a range of deli-prepared items produced between June 9 and June 13, 2026. The following list details the specific items identified by store location:

New World Greymouth: NW Kitchen brand Sweet & Sour Chicken (Packed 10.06.26–13.06.26).
New World Rolleston: NW Kitchen brand Chicken Tikka Masala, Butter Chicken Deli Made, and Deli Butter Chicken & Rice (All packed 12.06.26).
Pak’nSave Riccarton: RW Sweet and Sour Chicken, Butter Chicken Deli Made, and Deli Made Panini Butter Chicken (Packed 09.06.26–13.06.26).

How do food safety standards handle physical hazards?

Food safety protocols categorize physical contaminants—such as glass, metal, or plastic—as critical hazards. Industry standards require retailers to remove products from shelves immediately upon the discovery of a breach in packaging integrity. Comparing this to biological recalls, such as Salmonella or Listeria, physical contamination recalls are often more localized because they relate to specific batch production or equipment failure at a single facility rather than widespread raw material contamination.

Pro Tip:
Always check the “Packed On” or “Use By” dates on deli items against the official MPI food recall portal. If you have consumed a recalled product and feel unwell, contact Healthline at 0800 611 116.

Frequently Asked Questions

What should I do if I have already eaten the food?

According to the Ministry for Primary Industries, there have been no reports of injury linked to these products. If you have eaten the food and feel concerned, monitor for symptoms and seek medical advice.

Getting Recall-Ready: What Food Importers Need to Know

Do I need a receipt to get a refund?

Most supermarkets do not require a receipt for recalled items. You can simply return the product—or its packaging—to the customer service desk at the store where it was purchased.

How can I stay updated on future food recalls?

You can subscribe to the MPI food recall email alerts on their official website to receive notifications directly to your inbox as soon as a product is pulled from shelves.

Have you checked your fridge for these items? Let us know in the comments below, and sign up for our weekly newsletter to stay informed about food safety news in your region.

June 15, 2026 0 comments

Business

Turning Kiwifruit Waste into Sustainable Leather Alternatives

by Chief Editor June 12, 2026

written by Chief Editor

New Zealand startup Materially Kiwi is in preliminary talks with automotive giants BMW, Rolls Royce, and Volkswagen to integrate its plant-based leather alternative into vehicle interiors. Founded by Shelley Houston, the company processes rejected kiwifruit—fruit deemed too imperfect for export—into a durable, plastic-free biomaterial. Currently, 80 national and international brands are pursuing partnerships with the firm as the fashion and automotive industries shift away from traditional animal-derived leather.

How is kiwifruit transformed into leather?

The manufacturing process relies on extracting high levels of cellulose and polysaccharides from discarded kiwifruit. According to Dr. Angelique Greene of the New Zealand Institute for Bioeconomy Science, the team engineers these organic compounds to balance toughness with flexibility. The transformation begins by breaking down the fruit’s structure, a process that required at least 15 to 20 experimental attempts before achieving a viable, durable sheet.

Did you know?

The material is so convincing that trade show attendees often attempt to eat it. Materially Kiwi has had to post signs at events explicitly asking visitors not to consume the samples.

Why are automotive brands seeking plant-based alternatives?

Major manufacturers are facing pressure to meet sustainability pledges, prompting a move to eliminate animal-derived products from their supply chains. While traditional synthetic “vegan leathers” often rely on plastic polymers, Materially Kiwi has prioritized a plastic-free composition. The primary technical challenge, according to Dr. Greene, was ensuring water resistance without using synthetic polymers. The research team eventually developed a method using sustainable molecules to ensure the material remains durable in real-world conditions.

What are the production targets for commercial viability?

The current yield ratio stands at one kilogram of kiwifruit for every one square metre of material. Shelley Houston confirmed that the company is planning a pilot factory in the Bay of Plenty, a region chosen for its proximity to the kiwifruit supply chain. Scaling this process remains the primary focus, alongside refining the material’s long-term breakdown profile to ensure it remains non-toxic once it reaches the end of its lifecycle.

Comparison: Synthetic vs. Biomaterial Leather

Feature	Synthetic Leather	Materially Kiwi
Base Material	Petroleum-based plastics	Kiwifruit cellulose
Sustainability	Low (Non-biodegradable)	High (Waste-to-product)

Frequently Asked Questions

Is the material actually made from kiwis?: Yes, it utilizes rejected kiwifruit that is unsuitable for the export market, turning waste into a functional biomaterial.
Does the material contain plastic?: No. A key technical requirement for the company was to avoid synthetic polymers, relying instead on engineered cellulose and polysaccharides.
What can this material be used for?: Current applications include handbags, clothing, and potential use cases for automotive interiors and industrial conveyor belts.

Stay Updated

Want to follow the latest in sustainable manufacturing? Subscribe to our industry newsletter for weekly updates on biomaterial innovations and supply chain trends.