Nelson-based business QB's Snacks took out the Start-up Category with its QB's Crunchy Cheese.
Debbie and Nigel created the plant-based mince after their youngest daughter developed severe eczema at a young age. No cream or medication they tried would stop the skin from itching leading to many sleepless nights.
Nigel said it became too hard to watch their girl scratch herself bloody and they changed their diet overnight – no gluten and no dairy. Then they cut out the meat. Within three days eczema improved visibly.
"The reason we developed Vince was that I couldn't find a beef alternative that is healthy and tastes good," Debbie said.
Their vegetable mince is sourced and made in Northland with more than 500g of real vegetables, mostly cauliflower, carrot, onion and tomato.
Nigel explained that unlike most other meat alternatives their product isn't chilled or frozen but dehydrated, which makes it more carbon-friendly and produced less waste.
The couple said they weren't promoting a vegetarian or vegan lifestyle as such but rather eating more vegetables.
"More vegetables, less meat – that's what we're aiming for," Debbie said.
The chef of 20-plus years recommends mixing Vince with beef mince to create a healthy, vegetable-loaded bolognese for example.
"Vince is seasoned. You just need to take it out of the pack, hydrate it and add it to your meal. There is definitely a convenience factor and it's great when cooking with kids," Nigel said.
Their product comes with a range of recipe ideas on the Vince website.
The couple is hoping to expand Olive & Ash, which would include building facilities to dehydrate food on a larger scale. As part of the Northland business community, they are keen to keep producing locally.
