Northern Ireland Food & Drink Awards 2026

The Micro Company Product Award is open to any company with a manufacturing base predominantly in Northern Ireland. The award aims to identify the food and drink companies who have taken up the challenge of providing new and commercially viable products in a retail setting.

The Judges will consider both product innovation and process innovation or any combination of both.

• To enter this category, businesses must have 1-10 employees.
• Businesses must have been trading for at least 3 years up to 1^st January 2026.
• The product must, in the view of the judges, be commercial and have been launched in the marketplace between 19th March 2024-23rd January 2026.
• A maximum of TWO products per company will be permitted.
• Only individual products should be entered and NOT a range of products.
• Each product entered must be submitted on a separate entry form.
• Only ONE seasonal product will be permitted, should you enter more than one product.

NB: Short-listed applicants will be invited to send 3 samples of their products (2 for consumption, 1 for visual/packaging) to the judging panel at CAFRE / Loughry College by Thursday 22nd January 2026. Details will be provided after the closing date.

QUESTIONS TO ANSWER

Question 1: Please include the consumer facing description of the specific product to be entered for the award.

Question 2: What evidence or research did you use to develop this product? (e.g niche market identification).

Question 3: What makes the product commercial in today’s market? Question 3A: Please state the product’s typical non-promotional selling price to consumers.

Question 4: What is the product’s key value proposition for consumers?

Question 5: How did you support / roll out the communication to consumers of your new product? E.g. activity, campaign, engagement, marketing, promotion, training

Question 6A: How do you receive consumer feedback? Question 6B: What procedures do you use to maintain consumer satisfaction and quality standards?

Question 7: Please state if you are SALSA or BRC accredited? If yes, please state your accreditation number

Question 8: Please indicate % of the raw materials used in this enterprise you obtain from the following sources. Response to include: a. % from own production b.% from local producers c.% from UK / RoI sources d.% from overseas sources

Question 9: Have you sought links with other businesses in connection with any of the following? (a) Sourcing new materials (b) Processing / manufacturing (c) Packaging (d) Distribution (e) Marketing & Promotion (f) Finance (g) Innovation

The Small Company Product Award is open to any company with a manufacturing base predominantly in Northern Ireland. The award aims to identify the food and drink companies who have taken up the challenge of providing new and commercially viable products in a retail setting.

The Judges will consider both product innovation and process innovation or any combination of both.

• To enter this category, businesses must have 11-50 employees.
• Businesses must have been trading for at least 3 years up to 1^st January 2026.
• The product must, in the view of the judges, be commercial and have been launched in the marketplace between 19th March 2024-23rd January 2026.
•  
• A maximum of TWO products per company will be permitted.
• Only individual products should be entered and NOT a range of products.
• Each product entered must be submitted on a separate entry form.
• Only ONE seasonal product will be permitted, should you enter more than one product.

• Following initial screening by the Judging Panel, shortlisted entries will then go forward to the final stage of judging which takes place on Friday 23rd January 2026

• NB: Short-listed applicants will be invited to send 3 samples of their products (2 for consumption, 1 for visual/packaging) to the judging panel at CAFRE / Loughry College by Thursday 22nd January 2026. Details will be provided after the closing date.

QUESTIONS TO ANSWER

Question 1: Please include the consumer facing description of the specific product to be entered for the award.

Question 2: What evidence or research did you use to develop this product? (e.g niche market identification).

Question 3: What makes the product commercial in today’s market? Question 3A: Please state the product’s typical non-promotional selling price to consumers.

Question 4: What is the product’s key value proposition for consumers?

Question 5: How did you support / roll out the communication to consumers of your new product? E.g. activity, campaign, engagement, marketing, promotion, training

Question 6A: How do you receive consumer feedback? Question 6B: What procedures do you use to maintain consumer satisfaction and quality standards?

Question 7: Please state if you are SALSA or BRC accredited? If yes, please state your accreditation number

Question 8: Please indicate % of the raw materials used in this enterprise you obtain from the following sources. Response to include: a. % from own production b.% from local producers c.% from UK / RoI sources d.% from overseas sources

Question 9: Have you sought links with other businesses in connection with any of the following? (a) Sourcing new materials (b) Processing / manufacturing (c) Packaging (d) Distribution (e) Marketing & Promotion (f) Finance (g) Innovation

The Medium Company Product Award is open to any company with a manufacturing base predominantly in Northern Ireland. The award aims to identify the food and drink companies who have taken up the challenge of providing new and commercially viable products in a retail setting.

The Judges will consider both product innovation and process innovation or any combination of both.

• To enter this category, businesses must have 51-250 employees.
• Businesses must have been trading for at least 3 years up to 1^st January 2026.
• The product must, in the view of the judges, be commercial and have been launched in the marketplace between 19th March 2024-23rd January 2026.
•  
• A maximum of TWO products per company will be permitted.
• Only individual products should be entered and NOT a range of products.
• Each product entered must be submitted on a separate entry form.
• Only ONE seasonal product will be permitted, should you enter more than one product. 

QUESTIONS TO ANSWER

Question 1: Please include the consumer facing description of the specific product to be entered for the award.

Question 2: What evidence or research did you use to develop this product? (e.g niche market identification).

Question 3: What makes the product commercial in today’s market? Question 3A: Please state the product’s typical non-promotional selling price to consumers.

Question 4: What is the product’s key value proposition for consumers?

Question 5: How did you support / roll out the communication to consumers of your new product? E.g. activity, campaign, engagement, marketing, promotion, training

Question 6A: How do you receive consumer feedback? Question 6B: What procedures do you use to maintain consumer satisfaction and quality standards?

Question 7: Please state if you are SALSA or BRC accredited? If yes, please state your accreditation number

Question 8: Please indicate % of the raw materials used in this enterprise you obtain from the following sources. Response to include: a. % from own production b.% from local producers c.% from UK / RoI sources d.% from overseas sources

Question 9: Have you sought links with other businesses in connection with any of the following? (a) Sourcing new materials (b) Processing / manufacturing (c) Packaging (d) Distribution (e) Marketing & Promotion (f) Finance (g) Innovation

The Large Company Product Award is open to any company with a manufacturing base predominantly in Northern Ireland. The award aims to identify the food and drink companies who have taken up the challenge of providing new and commercially viable products in a retail setting.

The Judges will consider both product innovation and process innovation or any combination of both.

• To enter this category, businesses must have 251+ employees.
• Businesses must have been trading for at least 3 years up to 1^st January 2026.
• The product must, in the view of the judges, be commercial and have been launched in the marketplace between 19th March 2024-23rd January 2026.
•  
• A maximum of TWO products per company will be permitted.
• Only individual products should be entered and NOT a range of products.
• Each product entered must be submitted on a separate entry form.
• Only ONE seasonal product will be permitted, should you enter more than one product.

QUESTIONS TO ANSWER

Question 1: Please include the consumer facing description of the specific product to be entered for the award.

Question 2: What evidence or research did you use to develop this product? (e.g niche market identification).

Question 3: What makes the product commercial in today’s market? Question 3A: Please state the product’s typical non-promotional selling price to consumers.

Question 4: What is the product’s key value proposition for consumers?

Question 5: How did you support / roll out the communication to consumers of your new product? E.g. activity, campaign, engagement, marketing, promotion, training

Question 6: How do you receive consumer feedback? Question 6A: What procedures do you use to maintain consumer satisfaction and quality standards?

Question 7: Please state if you are SALSA or BRC accredited? If yes, please state your accreditation number

Question 8: Please indicate % of the raw materials used in this enterprise you obtain from the following sources. Response to include: a. % from own production b.% from local producers c.% from UK / RoI sources d.% from overseas sources

Question 9: Have you sought links with other businesses in connection with any of the following? (a) Sourcing new materials (b) Processing / manufacturing (c) Packaging (d) Distribution (e) Marketing & Promotion (f) Finance (g) Innovation

The Best New Product – Service Sector Award is open to any company with a manufacturing base predominantly in Northern Ireland. This award aims to identify the food and drink companies who have taken up the challenge of providing new and better products to the Service Sector.

The award is targeted at companies who have incorporated commercial solutions to enable them to reach new horizons by innovative applications of product development and service technologies.

• A maximum of ONE Product per company will be permitted.
• Only individual products should be entered and NOT a range of products.
• The product or innovation must, in the view of the judges, be commercial and supplied in a non-retail setting.
• The judges will consider both product innovation and process innovation or any combination of both.
• Businesses must have been trading for at least 3 years up to 1^st January 2026.
• The product must, in the view of the judges, be commercial and have been launched in the marketplace between 19th March 2024-23rd January 2026.

QUESTIONS TO ANSWER

Question 1: Please describe the specific product to be entered for the award.

Question 2:  What initially prompted the innovation? (e.g niche market identification).

Question 3: What makes the product commercial in today’s market? Question 3A: Please state the typical non-promotional price to service sector customers? 

Question 4: What are the product’s key selling points?

Question 5: Please explain how the process was started?

Question 6: What action did you take in planning and developing this product or concept? (For example: market research, feasibility study, obtained grant aid, competitor analysis, prepared marketing plan).

Question 7: What actions did you take to implement the new product? (For example Market testing, implementing, a product marketing plan, taking steps to meet legislation, promotional / launch package, training staff, designing quality procedures).

Question 8: How do you receive customer feedback? Question 8A: What procedures do you use to maintain consumer satisfaction and quality standards?

Question 9: Please state if you are SALSA or BRC accredited? If yes, please state your accreditation number:

Question 9A: Only if not accredited please indicate how you monitor quality, safety and integrity of the product?

Question 10: Please indicate % of the raw materials used in this enterprise you obtain from the following sources: a. % from own production b. % from local producers c. % from UK / ROI sources d. % from overseas sources

Question 11: Please outline any problems you have in obtaining sufficient quantities of quality assured supplied of raw materials from both UK/ RoI sources and overseas and how you are overcoming them.

Question 12: Have you sought links with other businesses in connection with any of the following? (a) Sourcing new materials (b) Processing / manufacturing (c) Packaging (d) Distribution (e) Marketing & Promotion (f) Finance (g) Innovation

The Food Safety Innovation Award is open to any Northern Ireland food business or consortia.

The award is open to any Northern Ireland food business or consortia.

The judges will consider any food safety innovation, developed between February 2024 and January 2026, that supports food safety.

Innovation may include the enhancement of food safety aspects of food production/processing, the introduction of innovative in-house food safety training, improvements to packaging or process technology where food safety is better safeguarded, the identification and correction of food safety vulnerabilities, improved testing, shelf-life extension, successes in implementation of food safety culture, etc.

QUESTIONS TO ANSWER

Question 1:  Describe the food safety innovation developed by you/your team (20)

Question 2: What prompted the development of this food safety innovation? (10)

Question 3: How did the Food Safety Innovation help your business or products? (20)

For the Best Product Launch Outside Northern Ireland Award, the business must be selling product outside of Northern Ireland.

The product(s) being sold must have been developed and / or manufactured in Northern Ireland and the product launch should have been initiated after 1^st January 2024.

The business must have a minimum of SALSA accreditation.

QUESTIONS TO ANSWER

Question 1: Describe the product range which was being launched, including category positioning, USP’s and target consumer. (Note if launch was in GB or international, and if international launch please state country/region). (10)

Question 2: Detail any category, consumer and market research which was completed as part of the launch planning and outline how this was used to inform your product launch decision-making.  If the launch involved a new product what NPD research was completed? (10)

Question 3: Please outline the Product launch, the sales channels and marketing activities used and how it was managed to a successful implementation. (10)

Question 4: Detail the sales achieved to date in the target market since the launch of the product.  What projections are there for wider sales development and where is the product currently listed and placed? (10)

The Rising Star Award sets out to both recognise and inspire the future leaders and change makers within the Northern Ireland Food and Drinks Industry.

The candidate should meet the following criteria:

• The young professional should be aged 30 or under as of 8th February 2026.
• The young professional should demonstrate strong leadership qualities and the ability to inspire and motivate others in the food and drink industry.
• The young professional should have made a significant impact on the food and drink industry.
• The young professional should demonstrate the potential to become a future leader and influence in the food and drink industry.

The individual should be nominated by an employer or industry representative.

QUESTIONS TO ANSWER

Question 1: How do you identify future leadership qualities, those who will have the ability to inspire and motivate others within the food and drink industry? (40 marks)

We would like to hear how your nomination meets the below criteria:

Job Excellence (10 marks), Innovative Contributions and Exemplary Performance (10 marks), Customer and Team Centric (10 marks), Professional Development (10 marks) 

Question 2: How would their colleagues and/or customers/suppliers describe this person when they are not in the room? (10 marks)

The Sustainability Energy Leadership Award is open to any company that has demonstrated exceptional leadership in reducing its carbon footprint through innovative on-site energy solutions — including renewable generation, energy efficiency, and sustainable business practices.

The award is targeted at companies of all sizes who have launched initiatives to reduce their impact on the planet, by making processes and products more sustainable.

QUESTIONS TO ANSWER

Question 1: What does the project involve? Please provide further detail on the project i.e. its objectives, how it was carried out and how it has benefited the business. Companies should outline how the project has produced outcomes that enhance environmental sustainability e.g. by reducing carbon footprint or other indicators. Answers should demonstrate how a baseline was established and how results were measured. (10)

Question 2: What motivated your company to initiate this project? (10)

Question 3: What was the biggest challenge faced by your company in initiating this project, and how did you overcome it? (10)

Question 4: Please provide any further details you feel may aid your application (10)

The Advanced Food and Drink Manufacturing Award is to recognise food and drink businesses in Northern Ireland that have demonstrated exceptional innovation in the application of advanced manufacturing practice, including automation, digitisation, robotisation, data gathering, or other innovative approach.

This award celebrates the companies that are delivering the industry’s technological transformation, enhancing efficiency, sustainability and product quality, whilst also shaping the future of food production in Northern Ireland.

Judges will look for companies that are shaping the future of food production, driving efficiency, sustainability, and innovation, while also positioning Northern Ireland as a global hub for food and drink technology.

To be eligible for the Food and Drink Advanced Innovation Award, applicants must:
• Be a food and drink business operating in Northern Ireland, including manufacturers, distributors, or retailers.
• Have implemented advanced manufacturing or data handling practices in the last two years.
• Be able to demonstrate a clear and measurable impact of these advanced practices, including improved efficiency, sustainability, product quality, or other relevant metrics.
A panel of industry experts will evaluate submissions based on the following criteria. Not all criteria have to be fulfilled in order to be eligible for the award.
• Positive impact on Business Performance
• Innovation and Advancement
• Sustainability and Environmental Impact

QUESTIONS TO ANSWER

Question 1: Identify and describe the Positive impact on Business Performance. This may include: • The extent to which advanced manufacturing practices have positively impacted the business’s operational efficiency, production capacity, product quality, or overall sustainability • The delivery of measurable and quantifiable benefits, such as cost savings, increased margin, reduced waste, or increased sales (10)

Question 2: Describe the Innovation and Advancement. (10 Marks) This may include: • The originality and creativity of the advanced manufacturing techniques employed • The pioneering nature of the approach, demonstrating a commitment to innovation within the industry • The adoption of cutting-edge technologies and strategies to stay ahead of national and/or international competition (10)

Question 3. Describe, providing supporting evidence, the benefits that have been delivered to producers as a result of the initiative. (10)

The DAERA Most Sustainable Supply Chain Award, is open to any Northern Ireland agri-food business or group of businesses that can demonstrate how they have supported the creation of environmentally sustainable, safe and ethical agri-food supply chains. Applicants should demonstrate how their projects align with the Northern Ireland Food Strategy Framework and Action Plan.

The award is open to any Northern Ireland agri-food business, industry representative body or group of businesses.

The judges will look for innovative initiatives (projects/events/activities) that have supported the creation of environmentally sustainable, safe and ethical agri-food supply chains; and demonstrate how their projects align with the Northern Ireland Food Strategy Framework and Action Plan.

Projects should also highlight the benefits delivered to primary producers, processors and citizens.

QUESTIONS TO ANSWER

Question 1:  Identify and describe how the sustainable supply chain project/event/activity has supported the creation of environmentally sustainable, safe and ethical agri-food supply chains. (10)

Question 2: Describe how the project/event/activity aligns with the Northern Ireland Food Strategy Framework and Action Plan (10)

Question 3: Describe, providing supporting evidence, the benefits the project/event/activity has delivered to primary producers, processors and citizens. (10)

The Healthier Product Innovation Award recognises the commitment of a Northern Ireland business to offer healthier products lower in calories, sugar, saturated fat and/or salt.

The challenge for industry is reducing a product fat, sugar and salt content while maintaining the taste, quality and appearance.

Judges will be looking at successes in reformulated pre-packed food products as well as newly developed pre-packed products lower in calories, sugar, saturated fat and/or salt when compared to similar products for sale in the Northern Ireland marketplace. Food businesses registered or approved in Northern Ireland across all sectors of industry are eligible.

Prior to completing this application, please confirm that:

1.The food manufacturer is registered/approved within Northern Ireland.

2.  If submitting the food product under the reformulation category, reductions in calories, saturated fat, sugar and/or salt have been achieved without increasing the levels of the other nutritional components i.e. calories, saturated fat, sugars or salt.

3. If submitting the food product under the newly developed food product category, the product is lower in calories, saturated fat, sugars and/or salt when compared to the two similar products. Consideration has also been given to the quantity of the other nutritional components in the product i.e. calories, saturated fat, sugars or salt.

4.  Nutritional information for the food product submitted for the award must have been calculated using an accepted method as set out in the Food Information to Consumers (EU) Regulation No. 1169/2011.

5. The food product submitted for the award has been available on the Northern Ireland market for at least three months. The food product can be either the food manufacturers own brand or a retailer branded product.

6. The food product is a prepacked product which complies with all relevant food legislation including food labelling legislation as set out in the Food Information to Consumers (EU) Regulation No. 1169/2011.

QUESTIONS TO ANSWER

Question 1: Please provide the name and description of your prepacked food product typically consumed by Northern Ireland consumers. Please also include a short rationale as to why you have chosen this product for the award. (10)

Question 2: Please indicate if the food product being submitted for the award is a reformulated or a newly developed food product. (5)

Question 3: Please indicate if the food product submitted for the award has been reduced in calories, sugars, saturated fat and/or salt, and provide a summary of how the food product was reformulated/developed to reduce calories, sugar, saturated fat and/or salt. For a reformulated product this summary should include the percentage reduction achieved in calories, sugars, saturated fat and/or salt pre- and post-reformulation. For a newly developed product this summary should include the percentage reduction achieved in calories, sugars, saturated fat and/or salt when compared to each of the two similar products. You may also submit images of the current nutritional information or label to nifda@morrowcommunications.com (20)

Question 4: Please indicate if the nutritional information submitted for the reformulated or newly developed product is ‘as sold’ or for the ‘final ready to eat product’.(5)

Question 5: Please provide the method used to calculate the nutritional information for the food product submitted for the award. (5)

Question 6: Please indicate how successful the reformulated or newly developed product has been? (5)