Created to reward suppliers, wholesalers and manufacturers for innovation in their products lines, the Chef’s Choice Awards give companies the chance to show off their creative side. Putting the spotlight on NPD, the event covers more than 20 categories, ranging from condiments and desserts to meat and poultry.
This year’s finalists come from both big companies and more modestly sized outfits, with items like Brakes’ Golden Beetroot Piccalilli going head to head with Seaweed & Co’s Intense Smoked Seaweed Culinary Essence.
All entries were prepared in a professional kitchen – following the recommended preparation and portion guidance – by development chefs from Food Innovation Solutions. These were then served to a judging panel of food technologists, chefs, culinary research and development managers, who were asked to assess each product on quality, consistency, taste and texture – as well as, of course, innovation.
Who will ultimately emerge victorious in the innovation arena? Winners will be revealed on March 5 at the glitzy Shangri-La Hotel at The Shard, London.