With the 2020 World Food Innovation Awards deadline approaching next week, we asked the second half of our judging panel what they are hoping to see from the entrants.
The food awards, which will be hosted at HRC in March, offer brands an exceptional way to enhance the promotion of their latest products and ensure they are recognised at the highest level.
There are 28 trophies to be won in total, and being shortlisted provides a hallmark of success that will prevail long after the awards draw to a close.
The judges’ comments will hopefully offer inspiration and help in crafting the winning entry. The deadline is 17th January.
Bob Bauer President, Association of Food Industries
I’m excited to be a judge in this prestigious competition. Here are the things I’m hoping to see:
Uniqueness: Innovation and uniqueness go hand-in-hand. World Food Innovation Award entries will stand out with a greater degree of unique characteristics. How does your product stand out?
Need/Market Reach: The most successful innovations address a real or perceived need. What need(s) does your product address? Are there enough consumers who want/need the product to make it sustainable?
Value: Paired with need, what is the value to the customer?
Story: Is there a unique story behind the development of this product – whether it’s a new product or line extension?
Taste: We’re talking about food. In the end, it must taste good!
Soraya Gadelrab Portfolio Director, Montgomery
As consumers are becoming increasingly concerned about the current climate emergency, they expect brands to take steps to minimise their impact on the environment. I’ll be looking for innovative products which address this in various ways:
Sustainable Packaging: innovation is rife in this area and we should be encouraging development here.
Circular Brands: brands with a purpose that consider their impact throughout the whole manufacturing cycle.
Alternative Proteins: as food production continues to damage the planet, alternative protein development will be key to feeding the earth’s population sustainably in the future.
Angeline Achariya Executive Director of Innovation & Growth, Simplot Australia
G’Day and very excited to join an esteemed panel of fellow judges to pick the winners in 2020. Having launched more than 1000 new products and creating new innovations to markets for consumers and customers, I have learnt to appreciate a few things from both my successes and failures. Bringing new innovations market both exciting and daunting. Of course never easy especially to ensure it sticks and more importantly continues to delight the end-user. So here’s what I am looking for this round:
Solves a clear consumer/customer need: With so much clutter out there, products that solve for the consumer need and eliminates the jobs the consumer desires to get done are always a winner.
Good for me: is your new product nourishing for the soul? You can design great tasting nutritious products as well as great tasting indulgence products. I want to know how nourishing is your product for the consumer.
Good for the planet: Currently there is no planet B, so how are you taking into account all aspects of sustainability and circular economy in your value chain from the ingredients, materials and processing you have leveraged to create your product.
Unique and standout: If taste is King then design of your offer from the packaging (format and design), communication and how it stands out on shelf, on menu, on digital platforms is even more important.
Wow me: looking to see products that truly WOW me, I am looking to see your innovative and creative approach that has created a truly WOW product.
Jamie Crummie Co-Founder, Too Good To Go
I am incredibly excited to be a judge for this year’s World Food Innovation Awards. Here at Too Good To Go we are passionate about fighting food waste. Our app enables businesses and consumers to fight food waste together so I will be wearing my tech and sustainability hat when looking out for innovation.
Food Waste: is a massive issue that has profound environmental, financial and social consequences – I’ll be looking out for how solutions are helping to minimise and reduce food waste in our society.
Innovation: is it an innovative concept that is unique and utilising tech, materials or ingredients to stand out from the crowd.
Mission: Is it a mission-driven initiative, a company that is addressing a societal need with a practical solution.
Need: Does the consumer need and want the product or concept, will it enrich their lives.
Best of luck to all the participants.
Sophie de Reynal Marketing Manager, NutriMarketing
50% of the products that we will eat or drink in 5 years don’t exist yet! That means innovation is key for the food and beverage industry.
Of course, innovation is a risky business as 70 to 80 % of the new product launches are out of the market after just one year, but as consumer’s expectations are really changing, food and beverages need to be reinvented and adapted to what consumers want.
What I am expecting from the new entrants is:
Real innovation on the market, not only innovation for your company. Have a look at any competitors and if you don’t find some…you are at the right place!
Evident innovation: A product that makes you feel like “how has nobody thought of this before?”
New sensory experience: Consumers, especially the youngest one are food adventurers, that love to try and share on social media amazing products that mix texture, colours, flavours, taste.
Products that are inspired by other markets or countries: Foie gras flavoured ice cream, hot yoghurts, unicorn cheese… Be creative.
Sincerity: Whatever the innovation, you need to be sincere and honest. If your innovation is focusing on sustainability, you have to be green from farm to fork. Launching an organic product in a packaging that is not sustainable or processed in a facility that is not sustainable doesn’t make sense.
Amazing: I have been involved in food and beverage innovation for more than 20 years… I am expecting is to be surprised! I want to think “Wow that’s smart !”
Richard Lee Head of Sustainability, Cervejaria Ambev
It is both and honour and a pleasure to be in the judging panel for the World Food Innovation Award 2020! I’m a professionally trained chef who has built my career on sustainability in the food and beverage industry. I believe in respect for food, culture and humans. I value health – consumer health and environmental health. Here’s what I’ll take into consideration when reviewing submissions.
Is it Food? Are we talking about natural ingredients (mostly)? Ingredients whose names you can plainly understand and would feel comfortable eating? Does the product rely heavily on substances or processes foreign to a common kitchen?
Am I hungry for it? Edible does not necessarily mean desirable. What is it about this product that would make me go for it instead of a natural or industrialized alternative? Is it tastier, more fun? Cheaper? More practical? Does it offer a new, unprecedented experience?
Is it good for you? It wouldn’t be a stretch to say that over the last decades most food innovations, even if tasty and practical, have had a negative overall effect over individua health. Can the product deliver a tasty and practical experience without compromising on consumer health? Or, even better, can it improve consumer health?
Is it good for the environment? Not causing harm to the environment with production, transportation and packaging is extremely important for any food innovation. Does the innovation create any environmental food? Negative carbon emissions? Cutting down on food waste? Circular packaging? Social business?
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