Sixty New Zealand companies were selected by a panel of food industry experts on the basis of creativity and innovation in areas such as product development, export, marketing, technology or business strategy.
Rangihoua one of the “Best of the Best” Creative companies 2014!!
The panel was comprised of Steve Best (editor NZ FOODtechnology), Mustafa Farouk (senior meat scientist AgResearch Ltd, Julian Raine (president Horticulture New Zealand), Sarita Males (chief executive New Zealand Food Innovation – Auckland), Tom Robertson (senior lecturer Massey University) and Craig Armstrong (team leader of customer managers at New Zealand Trade & Enterprise).
About Rangihoua they say:
In 2013 Rangihoua Estate was ranked in the ‘Best 20 in the World’ by Flos Olei – the Italian guide to the world’s best Extra Virgin Olive Oil. Every year both International and National Gold Medals have been awarded for their olive oils. Located on beautiful Waiheke Island, the family run business operates tours and tastings all year round educating the public on how olive oil is made, what makes it extra virgin, the way it enhances food and the enormous health benefits. Vistors become part of their ever growing following of raving fans who order online. in 2010 they expanded their market and are exporting to Japan. Rangihoua are true Artisan producers passionate about New Zealand and the ancient craft of Olive Oil making.