Yesterday morning SIAL Canada shone the spotlight on a selection of cutting-edge products at the SIAL Innovation Awards Ceremony

Master of Ceremonies Cristina Carpio warmly welcomed visitors, media and finalists before asking Jo-Ann McArthur, President and Founder of Nourish Food Marketing and Co-Chair of the SIAL Innovation Awards, to take the stage.

Before announcing the winners of the Gold, Silver, Bronze Awards and the special CPG Packaging prize, Jo-Ann McArthur took a moment to thank her fellow judges and underline the selection criteria for the competition: products had to be launched after January 2024 and be new or different to the Canadian market with expansion potential. They also had to add value for the intended audience, be that the consumer, distributor, or food service, and be an innovation in recipe formulation, packaging, process, or positioning. She highlighted that this year’s SIAL Innovation finalists “showed us that indulgence and wellness are no longer opposite. They co-exist. We saw a new wave of products that are better for you without sacrificing taste.”

The winners each came up to take their prize and speak a little bit about their product. The CGP Packaging prize was given to Floating Leaf Fine Foods’ The Rice Stuff Box, selected for its unique single-serve in a flat cardboard box instead of the usual cup, taking up less space while remaining structurally sound. Matthew Ratuski, Director of Possibilities, said he was proud to have a product with all clean ingredients: “you can eat right out of the box and then recycle it.”

The Bronze Award was given to Sapori Antichi – Casa Muraca’s Farina di Pomodoro (tomato flour). Made with tomato skins upcycled during the production of the brand’s tomato sauce, the product is 100% natural and vegetal with no additives or colours and naturally gluten-free.

The Silver Award went to Amazake Cocoa Spread from La Brasserie San-O Sake, a no sugar-added spread made with cocoa and amazake, a traditional Japanese fermented rice. Naturally sweet, dairy-free, nutrient-rich and vegan, it was selected as an indulgent but better-for-you spread.

Last but definitely not least, Tony Melis, CEO of SIAL Canada, presented the Gold Award to Buttery-Flavoured Camelina Oil from Oliméga- Signé Caméline. Selected for its clean-label and functionality with omega 3 and vitamin E, the oil is vegan while having a natural butter smell and flavour. CEO Chantal Van Winden emphasised that camelina is thousands of years old and she and her team are helping to “bring back this fantastic plant.”

The other SIAL Innovation finalists include épurée’s Purée of potatoes with duck fat and steak spices; Fontaine Santé Foods’ Labneh Yogurt Dip with Mediterranean Flavours; Fromagerie L’Ancêtre’s Organic Grass-Fed Cheddar; Inka Corn’s Crushed Giant Corn Sea Salt; Tea For Guys; and Zuustento – Bondia Gourmet’s Beer Seasoning. For more details on each of these incredible products, visitors can stop by the SIAL Innovation stand today or tomorrow.

Click here to watch the finalist selection video

Stand 517

Photos : BENEDICTE BROCARD