Vinh Hoan and Halieutis Take Top Honors at 2011 Seafood Prix d'Elite
Vinh Hoan and Halieutis were awarded the top prizes in the eleventh annual Seafood Prix d'Elite new products competition at the European Seafood Exposition, the world's largest and most prestigious seafood event. The winners were selected from a field of 37 finalists and were announced this evening at a special Seafood Prix d'Elite reception, reports www.megafishnet.com with reference to ESE.
Vinh Hoan Corporation of Ho Chi Min City, Vietnam took the top award for best new retail product with its entry, Provocake. An innovative and healthy starter or light meal, this product features a fish cake made of Pangasius, shrimp and mushrooms encircled by asparagus and tied with a green onion top. The judges particularly noted the quality of the ingredients and the originality of the presentation.
In the foodservice category, the top prize was given to Halieutis of Lorient, France for its product, Tambaqui Ribs. A new species to the European market, tambaqui is a cousin of the famous Amazonian piranha and is now farmed in Brazil. The structure of the fish allows for a rib portion that is similar in shape and presentation to pork ribs. Halieutis tops these portions with a tasty barbecue marinade. The judges noted the unique meaty texture of this species and the innovation in presenting a rib portion of fish.
In addition to the two grand prizes, the judges also gave five special awards:
Prawn Antipasti from Heiploeg Group in Oostende, Belgium was awarded the Seafood Prix d'Elite special award for Convenience. This line of ready-to-eat marinated shrimp is packed in a transparent tray in modified atmosphere without preservatives. An easy alternative for an appetizer or snack, the product is available in three flavors: garlic, apple-curry and tomato-chili.
The Seafood Prix d'Elite special prize for Health & Nutrition was won by Agustson a/s & Marz Seafood a/s of Vejle, Denmark for its product, Hot Smoked Tilapia. This product is made from deep-skinned, boneless tilapia fillets that are smoked over beachwood for a subtle smoky taste. The product is packed in fixed weight packages under modified atmosphere. It can be served cold or hot and offers the consumer quality protein while remaining low in calories and fat.
Macrae Edinburgh, Part of Young's Seafood Ltd. of Livingston in the United Kingdom was given the Seafood Prix d'Elite special award for Retail Packaging. Its Laspang Souchong Tea Smoked Salmon features Scottish salmon smoked over a blend of oak and laspang souchong tea, which imparts a complex, but delicate, smoky flavor. The salmon is presented in an elegant black pack under the Heston from Waitrose line. It features a product display window and extensive product details on the recipe, sustainability, health, nutrition values, and package recycling options.
Gilco Bvda of Evergem, Belgium was presented with a Seafood Prix d'Elite special award for Originality for its product, Fruit and Fish. This innovative offering combines herring with two different fruit marinades - tropical fruits and apple with blueberry. Presented in a colorful pack with fork included, the product is designed to appeal to young people and children and offer a new way to enjoy herring.
A new line of smoked salmon products from Loch Duart of Loch Carnan, Scotland was presented with a Seafood Prix d'Elite special award for Seafood Product Line. This line features three new smoked salmon products made with Loch Duart's own Scottish salmon. They include Hot Smoked Salmon with Honey and Thyme, Oak Smoked Salmon, and Oak Roasted Flaky Salmon. The line is packed in beautiful silver packs with photographs of the Hebrides, and a QR code which can be scanned with a smart phone for additional product information.
The 37 Seafood Prix d'Elite finalists in this year's competition represented 14 countries. The winners and the finalists will remain on display at a special Seafood Prix d'Elite stand, Patio-4609, at the European Seafood Exposition and Seafood Processing Europe, which runs now through May 5. This evening, reception attendees celebrated the winners while experiencing the history of Ancient Egypt and exploring the treasure of the TUTANKHAMUN exhibit in Hall 2 at the exhibition.
The judges for the 2011 Seafood Prix d'Elite new products competition were Juergen Pauly, Category Manager for Fresh Fish with Globus in Germany; Aitor Goñi Lizarralde, Seafood Sales Manager for Grupo Eroski in Spain; Ron Koks, Seafood Purchasing Manager for Sligro Food Group in the Netherlands; Jacques Lecardinal, Seafood Buyer for the Auchan Group in France; and Peter Joyner, Food Development Director, for Elior in the United Kingdom. Mr. Joyner served as chairman of judges. The Seafood Prix d'Elite finalists were judged on taste and overall eating experience, packaging, marketability, convenience, nutritional value and originality. The judges' scores were verified by the accounting firm of Ernst & Young.
The Seafood Prix d'Elite, European Seafood Exposition and Seafood Processing Europe are produced by Diversified Business Communications.
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