The impressive range of entries in the Best convenience food innovation category of the World Food Innovation Awards 2015, highlights a number of important trends. Here, Claire Phoenix looks at the innovations that are driving this category.
From cake baked in a cup, to alcoholic ice lollies in a tube, there were some thought provoking ideas in this category such as Yowk – an egg in a bag, ready to boil, with a new utensil called a spooth and breadstick dippers. In the breakfast on the go category there were also grain based breakfast pots to which you just add water.
Alongside this were convenient cheeses in the form of balls or crumbles, and new moves in vegetarian snacking, such as ready to eat corn on the cob, quiche in a slice shaped box and veggie baguettes.
Nutritious drinks are the quickest new snack, and we had some new variants here: Aloe Yogos King, a smooth and chewable aloe vera yogurt drink, and other more unusual vegetable blends from Vegessentials, with an over-riding theme of healthy energy and refreshing Ice Blossom Frizzante from S Spitz Gesellschaft.
An awe inspiring amount of innovation made this a hard category to judge but it was uplifting to see the high calibre of today’s food on the go.
Finalists and winners in the 15 categories of the World Food Innovation Awards 2015 were announced at a special ceremony at IFE at ExCel in London on 23 March. The IFE World Food Innovation Awards are sponsored by Tetra Pak.
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