There was a range of innovations in the best new foodservice or catering product at the World Food Innovation Awards 2016, covering both final product launches and technological advancements.
MannaVida nominated its no-knead, artisan, gluten-free bread kit range with integral baking tray. Each 25kg requires bakers to add water, mix, rise and bake – and makes the bread making process much easier for a range of foodservice operators. From pack to plate in 45 minutes, the bread has an artisan taste and texture and is full of natural antioxidants.
The Welsh Sausage Co’s gluten-free farmhouse breakfast sausage is targeted at foodservice operators that offer a breakfast menu, as gluten intolerance becomes increasingly prevalent. The result of three years of development, it saves the operator having to stock two separate products and is the same price as regular sausages.
Nina Bakery offered up an innovative line of premium pitta breads that won’t tear when fillings are added, and that can stay fresh with fillings for more than three days. The frozen pittas, ideal for the horeca channel, can be defrosted at room temperature in minutes.
IASC seafood umami pearls are a unique range of shellfish and seaweed protein-infused butters that is the world’s first umami butter collection. They offer a very simple delivery mechanism and cooking medium to both professional chefs and amateur cooks to deliver restaurant-quality fish and seafood dishes, without the fuss.
And Pack’d showcased its pioneering frozen smoothie kits with 100% natural, whole ingredients and superfoods to provide a targeted health hit. Available in three variants – energy, detox and defence – each pouch can be blended with apple juice, coconut water, almond milk or water for the ultimate functional smoothie in under a minute.
In technical developments, there was Comark Instruments’ HACCP Touch, an easy and cost-effective system for hoteliers to collect, record and store daily temperatures of critical items as they are received, stored, prepared, cooked and held.
Jordao Cooling Systems’ Xtra View system is a food and beverage plug-in merchandiser that is made of glass and mirror to maximise customers’ attention. The transparency of the merchandiser gives shoppers a clear view of food products, which can in turn help to boost sales.
And ETI Limited’s SuperFast Thermapen 4 digital thermometer is washable, waterproof and incorporates a reduced tip probe that conveniently folds back into the side of the instrument when not in use. It features a 360° rotating display, automatic intelligent backlight, and motion-sensing “sleep mode”.
In food delivery systems, there was Zerica’s Bevila Cosi’s range of juice-from-concentrate dispensers, a patented system that creates a perfect mix on demand without a mixing chamber. The professional-standard, high-performance system cools the water in a hermetically sealed stainless steel circuit, never coming into contact with the air.
Staying with Zerica, its Caldo&Freddo solution is the only one of its kind that can fill patisseries from croissants to doughnuts on demand. The system has five pressure-operated nozzles and there is a range of Italian-made fillings such as traditional vanilla custards, jams, honey and chocolate-based creams.
Castle Chafer’s “leap forward in mobile buffet service” can generate higher pan temperatures than traditional chafers, is controllable, reliable, safer and costs 75% less to operate than other available models, meaning buffet providers have a great new option for keeping food offerings at the right temperature.
iFavine’s iSommelier is a technological solution to an oenological necessity: adding oxygen to a wine to enhance its aromas and smooth its tannins and structure. More than 4 years of research and development have gone into creating the iSommelier : a smart and innovative carafe that releases the potential of wine within a very short amount of time thanks to its advanced oxygen extraction technology.
In terms of software, Checkit transforms food safety across the UK while removing the pain of managing quality control and compliance. It’s the only digital HACCP system developed in consultation with EHOs, ensuring the software’s functionality covers all the key aspects of food safety, health and hygiene required by law.
And iKloud from Krupps – the first WiFi control for professional glass and dishwashers – will simplify both users and distributors’ life, giving them limitless opportunity. The latest result of Krupps’ product innovation research will feature consumption control, constant self-diagnosis and wireless connectivity with terminals for remote programming and servicing.
Commercial Catering Spares’ CCS Powerflow CCS085T is a dedicated combination oven waste water pumping system designed specifically for the commercial catering kitchen environment, developed to minimise installation time and assist where access to a drainage point is not readily available.
Cuisinequip launched the Kombi-Star induction cooking system in the UK to meet the needs of professional kitchens for equipment that saves time and space, plus adding energy efficiency and sustainability. It gives chefs control and versatility over a range of cooking methods, allowing them to deliver a wide variety of dishes to consumers.
Finally, Opus Innovations’ Aquaint natural, antibacterial sanitising water is Europe’s safest and most versatile food-safe eco sanitiser that kills 99.9% of bacteria – including campylobacter – in seconds. It contains no alcohol or harsh chemicals and can be safely used on the hands and skin.
© FoodBev Media Ltd 2022
World Beverage Innovation Awards – NOW OPEN FOR ENTRIES!
The awards celebrate excellence and innovation across the global beverage industry.
Don’t miss out on having your innovations recognised on a global scale.
Deadline for entries 23 July – enter now!
Don’t get left behind
Start your free Foodbev magazine trial today and join thousands of fellow industry professionals in receiving food and drink trends direct to our business.
Click here to start your free trial