18 Apr 2019
Winners 2014 |
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| Best Concept Entries will demonstrate innovative, non-product specific concepts that have added value to the school meals market and were launched during the period June 2013 to May 2014. This could be a serving and branding concept, marketing idea, client services concept or anything that is not specifically product led. |
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Premier Foods for Dysphagia Solutions Programme, stand L7/L8 Launched in December 2013, the Premier Foods Dysphagia Solutions Programme aids school caterers in safely preparing texture modified meals which deliver on taste and appearance for children with swallowing difficulties. Dysphagia is prevalent in specialist schools and the Premier Foods programme works to tackle the issue with bespoke programme educating and guiding the delivery of texture modified meals. |
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| Best new product - Food A new product launched between June 2013 and May 2014 that has added most benefits to the School Food Industry. The product must fit with any government school food regulations and have provided an innovative approach to an everyday feeding challenge. |
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Verstegen Sauces for Kumar’s Curries and Bumbus, stand W15 Verstegen Sauce’s Malaysian Chef has developed a range of south Asian curry pastes and Indonesian bumbus with the emphasis on producing the exact same tastes and textures that you would expect to find in Asia. There are 14 flavours in the range of ready to use curry pastes, sauces and bumbus, all available in 2.5kg catering pack sizes. Besides using the range to create deliciously authentic curry dishes, the pastes can also be blended with cooked meats and mayonnaise to make sandwich fillings. |
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| Best new product - Other From catering equipment to payment technologies this award will go to the new product launched between June 2012 and May 2013 that has added most value to the school meals market from a ‘non-food’ perspective. Judging will be made on the basis of innovation, value, time or energy saving and the ability to solve either a common or specific school catering issue. |
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Rational UK for SelfCooking Center 5 Senses, stand K63 Rational’s new SelfCooking Center 5 Senses combi steamer uses 5 ‘senses’ to produce perfect results – the ability to sense the cooking conditions and consistency of the food; the capability to recognise the size, load and condition of the food to calculate the level of browning required; the combi oven plans the cooking journey in terms of processes and changes in cooking climate; the oven learns how the chef prefers to cook and implements these preferences into the cooking process and finally it communicates with the chef showing the status of the food and how it is adjusting the cooking process to deliver the chef’s preferred results. |
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