Saturday, April 13, 2024

Healthy beverage wins gold at SIAL Paris

Namaste Water Kefir from Papadopolous Iordanis in Greece took out the Gold award at the SIAL Innovation Awards announced in Paris this week.

Described as a vegan water kefir with fruits, the beverage is claimed to be 100 per cent natural and free from gluten and dairy.

Namaste Water Kefir was among 2,355 entries in the running for the award this year. Other big winners include Rolli, from Italy, which won Silver for its frozen vegetables from eco-sustainable chain in a biodegradable paper bag; and Betters International, from the US, which won bronze for BeKids freeze-dried fruit popsicle stick for children. Cocasse from France was presented with the Hopeful Award for its Tablette De Legumes organic and vegan culinary aid.

Aside from the four SIAL Innovation Awards, 15 products that made it to SIAL Grand Prix were:

  • Alternative Food: Namaste Water Kefir, Papadopolous Iordanis, Greece.
  • Non-Alcoholic Beverage: Give it a shot, So Natural, Portugal.
  • Alcoholic Beverage: Taggiasco Extravirgin, Olio Roi, Italy.
  • Dairy Products: Burrotta, Mo’ Bufala, Italy.
  • Savoury Grocery Products: More Than Rice, Peddon, Italy.
  • Sweet Grocery Products: Kimchi Jam, Miwami / Ligaro, South Korea.
  • Delicatessen Products: Aiolli A L’ail Noir, Chovi, France.
  • Fruit & Vegetables: BEKIDS, Betters International, US.
  • Seafood: Esturion, El Capricho, Spain.
  • Frozen Products: Frozen Vegetables, Rolli, Italy.
  • Meat Products: Cluisses De Lapin Les Eleveurs Responsables, Loeul et Priot, France.
  • Food Ingredients: Olive Seed Flour, Elayo, France.
  • Equipment & Technologies: Super Dali, Steriflow.
  • Food Service: Ail Noir Du Nord, Pot Devin – Caron, France.
  • Distribution: Namaste Water Kefir, Papadopolous Iordanis, Greece.

‘Taste’ makes a big comeback

With a 10 per cent rise in the number of new products presented for the SIAL Innovation Awards in 2018, there is no stemming the flow of agri-food innovations, whether targeting manufacturers, retailers or, of course, consumers.

According to event organisers, this year’s award marked the big comeback of taste. Or rather, tastes: tastes that are new and powerful, to bring new ‘pleasure experiences’ to consumers; natural tastes; and authentic products playing the transparency card so as to reassure consumers who are increasingly conscious of food risks.

“Worldwide, the agri-food industry is striving to adapt to the appetites of a new generation hankering for fresher, healthier food, by developing new products and new ingredients that will soon be making their way to the store shelves and the dining table,” a spokesperson said.

SIAL Paris, the world’s largest food innovation exhibition, took place on October 21-15. This year’s event featured 7,200 exhibitors from 119 countries. Visitors from 195 countries explored the 250,000sqm trade hall to explore foods of today and tomorrow.

“SIAL Paris, truly a book of world trends, expects to receive 160,000 professionals, buyers, restaurateurs, industrialists and journalists in search of inspiration, exchanges and analysis so as to get a better handle on just what consumers expect, and in this way sustain and develop their – and your – competitiveness,” SIAL Network Managing Director Nicolas Trentesaux said.

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