Future Food Award winners revealed

The winners of the Future Food Awards have been revealed. The awards showcase the very best in innovation taking place across the food industry, whether in food, drink, packaging or technology.

Following judging days, nine products/businesses have been selected to go through to the grand final at Bread & Jam on 3 October 2019 to select the Supreme Champion.

Co-founders of the Future Food Awards – Speciality Food magazine editor Holly Shackleton and FoodTalk founder Sue Nelson, along with Bread & Jam founder Jason Gibb judged the shortlisted finalists in each of the nine categories.

Farm to Fork Dorset Snails

The judges were impressed by the farming and quality control of the natural product from hibernation all the way through to dispatch. They admired the search for alternative sources of food such as these oven ready snails baked in garlic butter.

Drink Innovation Luhv Drinks

Healthy drinks and smoothies brand 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 the heart, and a drink is created to specifically benefit that area. The judges loved the way the team started from a health issue and designed the product backwards.

Wild Card (impossible to categorise) Nourish3d

An innovation using 3D printing technology to combine up to 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 Vita Mojo

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 believe this is the future of customised food.

Food Packaging Little Freddie

The team at Little Freddie use low carbon footprint laminates to give the right barrier properties for baby food. Parents use the Little Freddie recycling pack which holds up to 15 empty pouches and these can be sent for recycling for free to specialist laminate recycling technology provider Enval. The judges were impressed by the ‘closed loop’ approach to the whole manufacturing and post consumption process.

Food Innovation 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 is actually made from rice. The judging panel thought this was a real game changer for vegans.

Young Producer Oli’s Nectarous

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.

Mission Driven 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 Binary Botanical

The judges loved this new type of beer produced by two women, that uses infusion from hop leaves to give a prosecco-like flavour, with a tangy rather than bitter flavour profile.

Here is a link to all the finalists in each category: https://www.specialityfoodmagazine.com/news.

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