Bakers Journal

News
SIAL releases grand prize finaliasts


April 17, 2013
By Bakers Journal

April 17, 2013 – The
SIAL grand jury has unveiled the 10 finalists for the 2013
SIAL Innovation Grand Prize. From gluten-free pastries to potato chips
with medicinal benefits, the products created by the 2013 nominees are
breaking new ground in the industry and pioneering future food and
beverage trends.

April 17, 2013 – The
SIAL grand jury has unveiled the 10 finalists for the 2013
SIAL Innovation Grand Prize. From gluten-free pastries to potato chips
with medicinal benefits, the products created by the 2013 nominees are
breaking new ground in the industry and pioneering future food and
beverage trends.

The 10 finalists are:

Go Pure snack bars –  (Biscuits Leclerc – Country of origin: Canada);
At only 100 calories, these cereal bars satisfy hunger while keeping
calorie counting in check and providing a full serving of fruit. Two
birds, one breakfast bar. Innovations: recipe and ingredients.
 
Native Andean Potato Chips: (Inalprocess – Country of origin: Ecuador);
Made from Andean potatoes and produced on the mountains of Ecuador,
these chips offer up natural, medicinal benefits for a more
health-conscious alternative to more traditional potato chips.
Innovations: recipe and ingredients.
 
Gingras Apple Vinegar (Pomdial – Country of origin: Canada);
Sold in sophisticated bottles, this apple cider vinegar is oak
barrel-aged for a sophisticated flavour. Innovations: recipe,
ingredients and processing.
 
Gluten-Free Organic Italian Sausages (Les Viandes DuBreton – Country of origin: Canada);
There’s no need to hold the meat. These gluten-free pork sausages come
with ethical, organic, and ecological guarantees. Innovations: recipe,
ingredients, packaging, and processing.
 
SeaSnax Oodles (SeaSnax – Country of origin: South Korea);
These gluten-free seaweed noodles are certified GM-free and will
definitely appeal to all vegetarians and vegans. Innovations: recipe and
ingredients.
 
Smoked Atlantic Salmon Pâté (A Acadien Atlantic – Country of origin: Canada);
Available frozen and in individual portions, this salmon pâté is tasty,
easy to eat and offers seafood lovers a new way to indulge their
palate. Innovations: recipe and ingredients.
 
Mycryo – Pure Cocoa Butter for Baking (Barry Callebaut – Country of origin: Switzerland);
Inspired by food-service professionals, this 100% plant-based cocoa
butter is now available in a 200 gram format for cooking enthusiasts
looking to reduce their fat consumption. Innovations: packaging and
positioning.
 
Dufflet Gluten-Free Pastries (Dufflet – Country of origin: Canada);
Gluten-free and handmade with natural ingredients, the Dufflet line of
cakes will please people with a sweet tooth, as well as those with food
allergies. Innovations: recipe and ingredients.
 
Switter Agave Powder (LOC Industries – Country of origin: Mexico);
For the first time, agave has taken on the form of an organic powder
enriched with inulin, which has a low glycemic index. Innovations:
recipe, ingredients and processing.
 
Løv Organic (T. Importation – Country of origin: France);
This certified-organic tea is made up of natural ingredients and is
presented in packaging that is both practical and attractive.
Innovations: packaging and processing.
 
The members of the 2013 jury met on March 26 to
select the nominees at the Montreal premises of SIAL partner BSA
Ingrédients Alimentaires Secs. Here are the industry professionals that
make up our jury:

Advertisment
  1. Peter Henderson, founder of Ideovation;
  2. Lyne Gosselin, president of Edikom (including L'actualité Alimentaire and LE must, the GAÏA Awards, and the DUX program);
  3. Wendy Rivera, commercial counselor at the Consulate of Honduras in Montreal;
  4. Isabelle Marquis, food marketing specialist;
  5. Simon Tousignant, nutrition lecturer at Ontario's University of Guelph;
  6. Daniel Barrière, corporate chef at BSA.