Nine businesses have been selected to go through to the grand final at Bread & Jam on 3 October 2019.
On 28 August the co-founders of the Future Food Awards met at the FoodTalk offices in Ashford to judge the shortlisted finalists in each of the nine categories. After much deliberation, due to the high standard of entries, the judges – Speciality Food magazine editor Holly Shackleton, FoodTalk founder Sue Nelson and Bread & Jam founder Jason Gibb – have unveiled the finalists and winners in each category.
These nine winners will now go on to pitch to the full panel of expert judges at the Bread & Jam festival on 3 October 2019 at the Institute of Directors in London’s Pall Mall to be in with the chance of being crowned the Supreme Champion.
FARM TO FORK – CATEGORY WINNER
The judges had never tasted snails like this before; juicy with a great texture and a real ‘snail’ and ‘garden’ taste and were impressed by the farming and quality control of the natural product from hibernation all the way through to despatch. The judges were impressed by the search for alternative sources of food which is an important part of the future of food – trying to get the public to consider new alternative protein rich options such as these oven ready snails baked in garlic butter will be key.
DRINK INNOVATION – CATEGORY WINNER
There are lots of healthy drinks and smoothies on the market, but Luhv Drinks have been created using scientific research in partnership with King’s College London. The drinks take one area of bodily health, such as heart, and a drink is created to specifically benefit that area making it easy for consumers to make healthier decisions. The judges loved the way the team started from a health issue and designed the product backwards with the help of scientists at King’s. Perhaps one day all health-based consumables will be made this way.
WILD CARD – (impossible to categorise) – CATEGORY WINNER
A truly outstanding innovation marrying 3D printing technology which can combine 27 different active ingredients into personalised nutritional snacks. The consumer can choose their preferred vitamins or supplements (or can complete a health questionnaire for these to be determined) and the technology creates a small individually packaged snack, which allows the active ingredients to coexist without destroying each other to enhance body absorption.
FOOD TECH INNOVATION – CATEGORY WINNER
A foodservice system that allows the vendor to provide a fully customisable experience for the consumer providing transparency into the ingredients and macro nutrients of a meal. The judges were impressed by the application of the system to their own food outlets to prove functionality and usability, before launching into the wider market. The judges believe this is the future of customised food.
FOOD PACKAGING – CATEGORY WINNER
Producing fully recyclable ‘pouches’ for baby food purees is still 2 or 3 years away, but the team at Little Freddie didn’t want to sit back and wait for the technology to improve. They use the low carbon footprint laminates they can find to give the right barrier properties for baby food, and work with specialist laminate recycling technology provider Enval to recycle the used pouches so none of their products go to landfill. Parents use the Little Freddie recycling pack which holds up to 15 empty pouches and these can be sent for recycling for free to Enval via their local postbox. The judges were impressed by the ‘closed loop’ approach to the whole manufacturing and post consumption process.
FOOD INNOVATION – CATEGORY WINNER
Bee Approved (Veganista)
Strict vegans cannot eat honey as it is considered an animal product. Bee Approved have managed to make something which looks, smells and tastes like honey that unbelievably is actually made from rice. Yes, just rice. The judging panel thought this was a real game changer for vegans who cannot eat honey. A highly deserved winner.
YOUNG PRODUCER – CATEGORY WINNER
A closely fought category, the judges loved the chocolate and maca lava cake which had a great texture and taste. It would be almost impossible to tell this was a plant-based pudding, without refined sugar. A real treat for vegans or those on a gluten-free diet, not that you would be able to tell!
MISSION DRIVEN – CATEGORY WINNER
Seaweed & Co
The company harvest wild Scottish seaweed using patent pending technology that protects the environment and allows mass collection of this nutritionally dense super food. The team have developed seaweed capsules as a health supplement and infused oils for the home.
NEWCOMER – CATEGORY WINNER
The judges loved this new take on beer produced by two women who hailed from the brewery sector. They have produced a new type of beer that uses infusion from hop leaves to give a prosecco-like flavour to a very refreshing ‘table’ beer giving a tangy rather than bitter flavour profile. The judges believe this will be a pioneer in the attempt to wean restaurants off only providing wine pairing options with food.
Here is a link to the finalists in each category: https://www.specialityfoodmagazine.com/news.