TRENOS SiGINT: Innovative Nacho Pie Wins At NZ Vegan Pie Awards

JC Analyst: November 2025

Signal:

The latest edition of the Vegan Pie Awards in New Zealand highlights how the plant-based category is evolving from replication to innovation. The supreme pie, a nacho pie creation from Richoux Patisserie, won over judges with its bold flavour and textural layering. This signals clearly vegan baking isn’t simply about dairy/meat substitutions any more, it’s about re-imagining standards in flavour, format and occasion.

Human Factor:

For the everyday Kiwi pie-lover, this event matters because it says “plant-based” pies can be just as indulgent, satisfying and culturally relevant as their meat counterparts. Bakeries entering the competition aren’t just catering to vegans, they’re responding to mainstream demand. For consumers, it means better choice, better taste and more local innovation.

TRENOS Metrics Snapshot

Metric	Data Point
Signal	Rising category innovation in vegan baking
Data Point	Supreme winner “Nacho Pie” by Richoux Patisserie
TikTok Views	– (not publicly disclosed)
Retail Footprint	National competition; multiple bakeries from NZ
Ingredient Format	Vegan savoury pastry; nacho-style flavour profile
Product Range	9 distinct categories (mince & cheese, chicken, etc)
Consumer Segment	Vegan and flexitarian bakery-pie buyers
Brand Origin	New Zealand – Auckland (Richoux Patisserie)
Export Status	Domestic event; export not applicable
Trend Classification	Vegan baking innovation; plant-based indulgence
System Pressure Point	Meeting demand for high-quality vegan choices
Momentum	Category gaining traction within mainstream bakery
Sentiment	Positive — “vegan food is tasty… more customers asking for vegan options”
Where Signal Is Loudest	Urban bakery sector; Auckland-based event
Related Links	https://vegansociety.org.nz/nz-vegan-pie-awards/

Long Play - Innovative Nacho Pie Wins At NZ Vegan Pie Awards

The results of this year’s Vegan Pie Awards illustrate an important shift: vegan food is no longer just about substitution, it’s about reinvention. The “Nacho Pie” win is emblematic of a broader trend where plant-based offerings are becoming more creative and flavour-forward. In the context of New Zealand’s strong pie culture, this means vegan options are now competing on their own terms, rather than playing catch-up.

Bakeries that previously treated vegan pies as a sideline are now entering major competitions, signalling commercial confidence in the category. This is important because for plant-based foods to move from niche to mainstream, they must deliver on taste, texture and occasion. When a vegan pie is described by judges as “flavour-packed” and “great combo of textures”, the message to the market is clear: this isn’t a compromise, it’s a choice.

Looking ahead, this momentum suggests local bakeries and foodservice providers should increasingly consider vegan innovation not as an afterthought but as a growth engine. Whether that’s through limited-edition flavour launches, creative ingredient sourcing or co-branded vegan-friendly lines, the space is ripe. Policymakers and supply-chain players should also note the rising visibility of these products, as it illustrates sustainability (plant-based for environment/animals) and consumer demand (taste, novelty).

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ENDS: