SIAL Paris Names Grand Prix SIAL Innovation Award Winners

In anticipation of the SIAL Paris show, which will be held Oct. 16-20 at the Paris Nord Villepinte in Paris, SIAL Innovation’s international jury convened on Sept. 12 in Paris to select 15 Grand Prix winners for the SIAL Innovation Awards.

Show organizers say that 2,188 validated products from 942 companies competed for the awards, however over 600 "selected" products were presented to the 19 jury members. Organizers add participation in this year's awards hit a record and was 24 percent more than in 2014.

The 2016 Grand Prix winners by category are:

Non-alcoholic drinks: Darégal & Ulti branded Pur Just, made by Daregal SA in France. The pure, cold-pressed fruit juice is made with Daregal aromatic herbs and comes in apple and parsley; apple, pineapple and tarragon; grapefruit, peach and citronella; lemon, strawberry and mint; and lemon and basil varieties. It was selected for the co-branding of a cold-pressed fruit juice brand and a herbs and spices brand.

Alcoholic drinks: Aureli Mario Ss Agricola branded Mama Carrot, made by Aureli Mario in Italy. The carrot liquor is rich in vitamins, minerals and antioxidants. It has 20 percent alcohol per volume. It was selected for the originality of its carrot liquor recipe.

Dairy products: Lait Demi-Écrémé Uht (Half-Fat Uht Milk), made by SAS Lait6 in France. Half-fat UHT milk (a source of omega-3) is offered in a 100-percent flexible and recyclable packet. The creation of the packaging requires little water, and the milk is sold directly from the farm. The cows are fed palm oil-free feed. It was selected for its practical, eco-friendly packaging.

Savory: Sabarot's Les Moulins À Champignons made in France is a mix of dried mushrooms in a pepper mill. The mushrooms are selected by hand. It was selected for the practicality of having dried mushrooms in a mill. Sabarot also won in the distribution category for this product.

Sweet: Virú branded Quinoa With Fruit made by Sociedad Agricola Viru in Peru. It is a dessert of quinoa with fruit served in individual portions with a spoon in the lid. It was selected for the originality of its quinoa-based recipe.

Delicatessen: Petit Polenta Et Petit Quinoa À Trancher, made by Sabarot in France is a gluten-free sausage-shaped, ready-to-slice polenta and quinoa for pan frying. It was selected for its practical, sausage shape.

Fruits and vegetables: CD Fruits Folion branded Folions Agrumes, made in France. The dried citrus fruit leaves are fine and supple made from natural ingredients. The leaves are ideal for makis, samosas, cakes, cocktails and more. It was selected for the use of original fruits without their juices.

Seafood products: Le Bonta’ / Nuova Terra branded Organic Seaweeds, made in Italy. The easy-to-use organic seaweeds are rich in proteins, fibers, vitamins and minerals. It comes in several varieties including: sushi nori seaweed, organic nori flakes, wakame seaweed, dulse flakes, sea lettuce flakes and sea spaghetti. It was selected for its large variety of seaweed.

Frozen foods: Divino USA's Gelato Filled Fruit. The U.S.-based manufacturer's original frozen fruit is made in Italy and is available in five flavors: kiwi, peach, plum, lemon and orange. It was selected for the innovative choice of fruits.

Meat products: Puigrenier's La Cave À Viande (The Meat Cellar), made in France. The meat is matured for a minimum of 21 days in a cold chamber according to age-old butchering techniques. The products are selected in partnership with breeders using traditional farming techniques. It is presented in a wooden box with cooking instructions and quality, vacuum-sealed packaging. It was selected for its high-quality meat, in terms of taste and origin, and for its original packaging.

Health and naturalness: Steaks Et Boulettes De Légumineuses made by ICI & LA - Le Boucher Vert in France. The organic meat substitute uses nutrient-rich vegetables and pulses. It was selected for healthiness and the pleasure of eating vegetables and pulses.

Foodservice: Fumet De Champignons made by Borde in France. The re-sealable mushroom fumet sachets were created with Michelin-starred chef Philippe Brun for food preparation and catering. It was selected for the use of chanterelle mushrooms in sauce preparations.

The intermediate food and E&T award winners are:

Equipment and technologies: Silverson's Mélangeur Flashmix, made in France. The rotor-based mixer was selected for its capacity to incorporate powders, which creates new cooking possibilities.

Intermediate food and ingredients: HPE Ingrédients Helipept, made in France. Extracted from snails, this product has an inhibitory effect on the angiotensin converting enzyme, and so helps reduce arterial hypertension. It was selected for the use of an innovative primary material and its effect on arterial hypertension.

SIAL Paris attendees will find all these innovations at the SIAL Innovation Observatory, a space that reveals the show’s innovative offerings and analyses consumer trends.

Gold, Silver and Bronze award-winners will be revealed on Oct. 17 in Hall 6 at 5 p.m.