Sirha Innovation awards were awarded Tuesday 13th December 2016, at Ecole Ferrandi, Paris. The jury, composed of chefs, catering professionals, nutritionists, designers and foodservice journalists attributed 13 innovation awards: 1 Special award of the Jury, 8 awards in the “Products – Beverages – Ingredients” category and 4 awards in the “Appliances – Equipment – Concept” category.
Nominees had short time to convince the jury during a final presentation. They were judged on several criteria: innovation, ease and cost of implementation, design, taste and nutritional value, quality, energy saving and waste reduction.
The award ceremony will be held on Sunday 22nd January 2017 at 2:50 pm on Sirha TV set, Food Studio, Place des Lumières at Sirha. Award winners will be displayed on the Innovation Area – Espace Innovation 2017, at the heart of Sirha.
SPECIAL AWARD OF THE JURY 2017
VITE FAIT BIENFAIT®
Smartphone app dedicated to catering in oncology departments
INSTITUT POLYTEC LASALLE BEAUVAIS ESI – Stand : LUM01
Contact: Philippe POUILLART / Tel: +33 (0)6 13 03 02 11 /
The French research NEODIA program was born in January 2010. After studying both the evolution of culinary and food behaviors of 197 patients treated for cancer, we have drafted recommendations to improve meals for patients depending on the treatment-related side effects.
SIRHA INNOVATION AWARD 2017
‘PRODUCTS – BEVERAGES – INGREDIENTS’
First fruit couverture
VALRHONA – Stand : 4E28
Website : www.valrhona.com
Contact : Matthieu DROBNIAK / Tel : +33 (0)7 85 92 91 34 / Mail : email@example.com
Inspiration, the first range of 100% fruit couverture, combines the unique texture of cocoa butter with the color and intense flavor of fruit. Thanks to this innovation, pastry chefs have the opportunity to push the boundaries of creativity around fruit.
Clever pasta from Alpina Savoie
ALPINA SAVOIE – Stand : 3D141
Website : www.alpina-savoie.com
Contact : Emeline Burdin / Tel : +33 (0)7 60 73 51 40 / Email : firstname.lastname@example.org
Clever pasta from Alpina Savoie is the first range of pasta from a high quality wheat sector which rehydrates directly in the tray by a cold water absorption process. Thanks to its unique manufacturing process, this range of high quality pasta makes life easier in the kitchen and encourages creativity.
Elixir high viscosity and high alcohol
COOKAL – Stand : 1L15
Website : www.cookal.fr
Contact : Laurent PROBST / Tel : +33 (0)6 83 67 04 17 / Mail : email@example.com
Elixir COOKAL PLUS is an elixir high viscosity and high alcohol content involving significant changes in the design of the theatrically of cooking and singeing.
ROUGIÉ’S RANGE OF STOCKS AND SAUCES
ROUGIÉ EURALIS GASTRONOMIE – Stand : 1H39
Contact : Eric BERTRAND / Tel : +33 (0)5 59 77 78 00 / Mail : firstname.lastname@example.org
Rougié has joined forces with a winner of the Best French Chef award (MOF), to produce a range of stocks and sauces with organoleptic qualities as yet unrivalled on the market. Products are prepared in keeping with the traditional recipes of French cuisine, and instantly subjected to a cryopreservation process that uses pressure and liquid nitrogen (extreme refrigeration at -196°C).
New roasting process cocoa
CHOCOLATERIE DE L’OPÉRA – Stand : 4F01
Website : www.chocolateriedelopera.com
Contact : Marion GIRARD / Tel : +33 (0)4 90 87 00 10 / Mail : email@example.com
Sequencia® Technology is a new revolutionary roasting process that reveals the full aromatic richness of the cocoa bean invented by Chocolaterie de l’Opéra®. For more than 5 years of research, the Chocolaterie found that by developing roasting cycles, it brings out the aromas that were previously removed during this stage of the chocolate manufacturing process.
1st range of tasty and healthy juices associating fruit and aromatic Herbs
DAREGAL – Stand : 3E79
Website : www.daregal.fr
Contact : Aurélie MICHEL / Tel : +33 (0)1 64 98 29 12 / Mail : firstname.lastname@example.org
This range of juices is the fruit of a beautiful cobranding between Ulti, passionate fruit-lover and Daregal, expert in culinary herbs. Each juice offers true taste, the real and natural flavour of its ingredients. A select variety of ingredients to create visually appealing juices with intense flavour, blending fruitiness and freshness.
5 recipes: Lemon, Strawberry & Mint/Apple, Pineapple & Tarragon/Lemon & Basil/Apple & Parsley/Grapefruit, Peach & Lemongrass.
THE MEAT CELLAR
PUIGRENIER – Stand : 2.2F112
Site Internet : www.puigrenier.com
Contact : Pierrick PRIOUZEAU / Tel : +33 (0)6 32 27 54 99 / Mail : email@example.com
Besides the wine, cheese and ham, a brand of beef meat called “THE MEAT CELLAR” applies the concept of dry-aged maturation. This unique process is different from maturation in vacuum because we are proficient in a natural technology to sublimate the organoleptic qualities of the meat and its preservation.
BRIDOR – Stand : 6E126
Website : www.bridordefrance.com
Contact : Jessica MARTIN / Tel : +33 (0)2 99 00 11 67 / Mail : firstname.lastname@example.org
Made from a delicious croissant dough, this pastry bun will seduce your guests by its so different aspect, its incredible texture and its flavour of butter. It is ideal to create beaufitul burgers.
SIRHA INNOVATION AWARDS 2017
‘APPLIANCES – EQUIPMENT – CONCEPTS’
COLD PRESS JUICER 65
SANTOS – Stand : 5C20
Website : www.santos.fr
Contact : Jouan SARAH / Tel : +33 (0)4 72 37 35 29 / Mail : email@example.com
This efficient counter-top juicer has generated 2 patents, showing the advanced research that has been done to provide a product which is distinguished by its ergonomics, ease of use, and reliability. A sustainable investment and a concentrate of technology and innovation.
Patented technology to keep food at an ideal temperature
PROMECO – Stand : LUM46
Contact : Myriam ZIAD / Tel : +33 (0)6 68 33 06 70 / Mail : firstname.lastname@example.org
PROMECO, a global expert in retail and distribution, is launching Tempcontrol® : a unique, patented technology that allows catering professionals to keep food at an ideal temperature for hours. Thermal engineers spent all of seven years in Research and Development to design this breakthrough innovation for the catering world.
Augmented Reality on sweet interactive decorations
PCB CREATION – Stand : 4E20
Website : www.pcb-creation.fr
Contact : Marie-Alix SESTER / Tel : +33 (0)3 68 74 00 41 / Mail : email@example.com
Woow e-MOTION decors are supports made in chocolate enhanced with an interactive décor. The decor integrates in its design some printed markers that will open the dedicated animation, via the free App Magic Xperience from a smartphone or a tablet.
HIGH SPEED OVEN E2S
ENODIS FRANCE – Stand : 6G126 ET 6H120
Website : www.enodis.fr
Contact : Sophie OISLINE / Tel : +33 (0)1 69 02 25 02 / Mail : firstname.lastname@example.org
The smallest high speed oven with the biggest performance. Rapid cooking up to 20 times faster than conventional ovens.