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Toronto, May 2, 2017 – Today, in the SIAL Innovation space at 10:30 a.m. during the first day of the show, the winner of the prestigious SIAL Innovation contest was unveiled in front of visitors and journalists!

Congratulations to Saffron Sugar Cube, Taj Food, Minami Inc. – Canada/Sri Lanka, booth #1219 who brought home the SIAL Innovation 2017 Grand Prize! Why this product? Saffron and sugar combines an interesting mix of flavours. Saffron Sugar Cube is 100% natural and sold in highly convenient re-sealable packaging!

           

The SIAL Innovation Contest: Exceptional Visibility for Businesses

 

A $120,000 value made available to winners:

  • Nielsen will      provide winners with a project worth $30,000 to help them get their      product to market.
  • The SIAL Network      will provide an exhibition space for free at all the SIALs, including      Paris 2018.

The winner will have the chance to travel around the world as they visit all of the SIAL network’s shows, which will be held in Canada, China, the Philippines, Indonesia, Paris and Abu Dhabi.

 

SIAL Innovation is the only international contest with a presence in the four corners of the world. Made up of food professionals, managed by SIAL Canada 2017 food-innovation ambassador Dana McCauley, and presided over by Xavier Terlet and the XTC World Innovation firm, the jury rewards 10 finalists (refer to the list below for the 2017 results) and hands out one Grand Prize. All these products can be found at the SIAL Innovation space, booth #727.

Recap of the 10 Finalists:

  1. Le      Moulin à champignons, SABAROT – France, booth #2327

A select blend of mill-dried mushrooms. A truly convenient way of using mushrooms when cooking at home.

  1. Le      Petit Quinoa, SABAROT – France, booth #2327

Another product by this French company has been noted for its convenience as well as its health benefits: Le petit Quinoa, a blend of grains and quinoa sold in the shape of a sausage, is designed to be sliced and pan-fried in minutes. High in protein and gluten-free, this product combines enjoyment, health, and convenience.

  1. Turbana      Plantain Chips, Turbana – United States, booth #1110

Consumer health benefits pop up again, along with novel taste, in these plantain chips, which are free of cholesterol, saturated fat, and gluten.

  1. SAUCE      MAC & CHEESE, Les Aliments O’Sole Mio – Canada, booth #649

This product is a fresh, readymade mac-and-cheese sauce sold in a spouted container. The product scored well with the jury for its convenience and time-saving nature.

  1. 29      FEVRIER MAPLE-IN-A-TREE, Groupe 29 février – Canada, booth #851

29 Février (“February 29”): What a novel name for a Canadian classic – maple syrup. The jury had great things to say about its “bag-in-tub” configuration, which protects the product and allows it to keep longer.

  1. Saffron      Sugar Cube, Taj Food, Minami Inc. – Canada, booth #1219

Saffron and sugar combine in an interesting mix of flavours. Saffron Sugar Cube is 100% natural and sold in highly convenient re-sealable packaging.

  1. VERMOUTH VINEGAR, Vinagrerias Riojanas – Spain,      booth #2000

Is it still possible to innovate in vinegar? Of course, as demonstrated by this Spanish company with vermouth vinegar. A product that reacquaints consumers with vinegar through a novel, premium taste.

  1. Quinta Quinoa, Katan – Canada, booth #1543

Did you know quinoa grows in Ontario? Get ready to rediscover it as a local product. High in protein and iron, Quinta Quinoa is sold in a freestanding re-sealable bag.

  1. Crispy Dill Pickled Carrots, Safies Speciality      Foods Company – United States, booth #1028

While this may look like a traditional product, these spice- and vinegar-marinated Safies carrots, with their elegant packaging, are as innovative as they are delicious.

  1. Patty Fresh, Tiffany Gate Foods – Canada, booth      #2033

Many vegan products will be exhibited at the show. One of those, Patty Fresh, is a fresh, vegetarian pre-cooked roll that is meant to be sliced by the consumer for added convenience.

Jury President:

Dana McCauley, innovation expert and CEO of Blue Unicorn Innovation

Xavier Terlet, President and Founder of XTC World Innovation

The members of the 2017 SIAL Innovation Jury:

  • Dana McCauley, CEO, Blue Unicorn Innovation and Innovation      Expert at SIAL Canada
  • Karen Proper, Technical Manager, Product & Process      Development, Consulting & Technical Services, NSF International
  • Marie-France Gibson, Vice President, Private Brands, Metro Inc.
  • Birgit Blain, President, Birgit Blain & Associates Inc.
  • John Placko, Culinary Director, Modern Culinary Academy and      Powder for Texture
  • Jane Dummer, Principal and Founder, Jane Dummer Consulting
  • Laura Calder,      Writer and James Beard Award-Winning Television Host
  • Brian Hircock, President at Raining Communications