Originality, quality reign supreme

Kaviari and Prins & Dingemanse bested 37 competitors to capture top honors at the 12th annual Seafood Prix d’Elite new products competition at the European Seafood Exposition on Tuesday.

Kaviari of Paris took the top award for best new retail product with its En K de Caviar®. Designed to change the way consumers eat caviar, En K de Caviar presents 15 grams of Osetra caviar and a special caviar spoon in an original tin with an embossed lid. Available in six colors, the tin can be easily tucked into a bag to be enjoyed while traveling, playing, picnicking or working. The judges particularly noted the attractiveness and the originality of the presentation.

Kaviari’s En K de Caviar also captured the award for retail packaging.

In the foodservice category, the top prize was given to the Netherlands’ Prins & Dingemanse for its Zeeuwse Creuse Caresse. This specially selected Zeeland Creuse oyster has received extra care and a diet of specially cultivated algae. The oyster is grown in an optimal environment, rich in nutrients and without outside influences, which allow it to become full-bodied, with a velvety, briny taste. The judges noted the high quality of this oyster and its story, which they felt would be appealing to consumers.

In addition to the two grand prizes, the judges also gave five special awards.

Lerøy Påleggslaks Provence from Hallvard Lerøy in Bergen, Norway, was awarded the convenience award. Designed to meet the high demand for sandwich options in the Scandinavian market, these sandwich slices are made from smoked salmon with flavorings from Provence. They are sized for bread and presented in a consumer-friendly package. The product is also available in natural and pepper flavors.  

The health and nutrition award went to Jens Møller Products ApS of Lemvig, Denmark for its product, Vita-All®. This non-sparkling energy/sports drink is made of seaweed and black currant juice, and is enriched with vitamins, anti-oxidants and a little caffeine. It is designed to appeal to young people as a healthy alternative to sodas.

International Shrimp S’cones from Dish Hospitality of Mumbai, India won the award for originality. This product consists of mini waffle cones with two flavors of black tiger shrimp filling — shrimp in creamy tomato gravy with a hint of fenugreek, and shrimp in coconut curry. The filling is provided in microwaveable packaging, which allows the consumer to pipe it into the waffle cones, and the package includes a unique cut-out tray to hold the cones upright.

The award for best seafood product line went to a new line of seafood ready-meals from Heiploeg Group in Oostende, Belgium. This line features three seafood combinations: Seafood Duo for Risotto, featuring seabob shrimp and crayfish; Seafood Duo for Pasta also with seabob shrimp and crayfish; and Seafood Trio for Paella, with seabob shrimp, mussels and Alaska pollock. The line is packed in colorful retail boxes and offers the consumer a quick and easy way to add seafood and Mediterranean flavor to their meals.

The Seafood Prix d’Elite judges were Juergen Pauly, category manager for fresh fish at Globus in Germany, who served as chairman of judges; Maria Robles Santos, fish purchasing manager for Grupo Eroski in Spain; Ron Koks, seafood purchasing manager for Sligro Food Group in the Netherlands; Yves Weile, fish category manager for Migros stores in Switzerland; Arnaud Duret, premium retail manager for La Grande Epicurie in Paris; Roger Bing, VP of seafood purchasing with Darden Restaurants in the United States; and Andrew Green, general manager for Compass Group and national chairman of the Craft Guild of Chefs in the United Kingdom.

The finalists were judged on taste and overall eating experience, packaging, marketability, convenience, nutritional value and originality. The judges’ scores were verified by Ernst & Young. 


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