Décembre 2016

SIRHA INNOVATION AWARDS 2017
Awarded at Ecole Ferrandi, Tuesday 13th December 2016

PRESSE RELEASE
December 2016
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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
Website: www.unilasalle.fr
Contact: Philippe POUILLART / Tel: +33 (0)6 13 03 02 11 /
Email: philippe.pouillart@unilasalle.fr

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’

INSPIRATION
First fruit couverture

VALRHONA – Stand : 4E28
Website : www.valrhona.com
Contact : Matthieu DROBNIAK / Tel : +33 (0)7 85 92 91 34 / Mail : matthieu.drobniak@valrhona.fr

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.

LES ASTUCIEUSES
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 : eburdin@alpina-savoie.com

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
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 : laurent.probst@cookal.fr

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 : eric.bertrand@rougie.com

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).

SÉQUENCIA TECHNOLOGY
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 : m.girard@chocolateriedelopera.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.

ULTI DARÉGAL
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 : aurelie.michel@daregal.fr

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 : pierrick.priouzeau@puigrenier.fr

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.

BUN&ROLL
BRIDOR – Stand : 6E126
Website : www.bridordefrance.com
Contact : Jessica MARTIN / Tel : +33 (0)2 99 00 11 67 / Mail : jmartin@le-duff.com

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 : sjouan@santos.fr

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.

TEMPCONTROL®
Patented technology to keep food at an ideal temperature

PROMECO – Stand : LUM46
Contact : Myriam ZIAD / Tel : +33 (0)6 68 33 06 70 / Mail : myriam@wearelabelb.com

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.

WOOW E-MOTION
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 : marie-alix.sester@pcb-creation.fr

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 : soisline@enodis.fr

The smallest high speed oven with the biggest performance. Rapid cooking up to 20 times faster than conventional ovens.