(Advertorial) Tavola, the leading trade fair for fine food, welcomes 400 exhibitors and over 14,000 professionals from 17 to 19 March at Kortrijk Xpo. Innovation is at the heart of the Golden Tavola competition, which awards the most innovative products. These are the 12 winners.
The pure product
There were 117 products entered for the Golden Tavola competition – the highest number in the past decade. In two different rounds of judging, 38 judges determined the 12 laureates: 1 winner and 2 nominees per category. “What is striking in the totality of the product range is that producers focus first and foremost on lots of tasty and flavourful products, only secondarily do more current trends such as vegan, for example, come into play,” says jury president Thierry Cattoir.
“In the previous edition of the competition, the focus of entries was a bit more on trends – now there was a tendency ‘back to basics’ anyway. For example, the pure product is being rediscovered – I am thinking of the various charcuterie products and the Meule du Plateau cheese. Furthermore, I note an increasing focus on the environmentally conscious consumer.” When we poll for a tip for future participants, he offers the following: “Don’t forget the ‘last mile’: in particular, I am thinking of attractive packaging or a clear and enriching product story.”
The competition distinguishes four categories: Fine Foods Self-Service (for the supermarket) , Fine Foods with service (for fresh food shops like the cheese shop, butcher, supermarket with service counter), Fine Foods Delicatessen (for delis) and Fine Foods Foodservice (products further prepared or processed in the food service channel).
Golden Tavola Fine Foods Self-service
Winner: Thai Bouillon by Sublimix
With Thaï broth, you can give any dish an Asian twist in no time: rice, noodle or wok dishes, soups, sauces, mussels, fish casseroles,… This powdered broth is unique in its kind, and excels with its ease of use, versatility and flavour. The product is vegan, gluten-free, lactose-free and contains no MSG. Its target audience is the home cook who wants to introduce Thai flavours to their own kitchen in a very accessible and approachable way. Deliberately not made too spicy to reach a broad target group. Fans of spicy Thai cuisine should therefore add another spicy ingredient.
First nomination: Freezecakes by Pleese – Galana
This is not ice cream! But the world’s first scoopable frozen cheesecake, packaged in convenient jars and available in three different flavours: Raspberry & Lemon / Butterscotch & Caramel / Double Chocolate. Freezecakes is not only a delicious alternative to ice cream, but also a smart move to dynamise the frozen dessert category.
Second nomination: Aquafaba by Botanica Spices
This is a versatile and vegan powdered protein substitute. 100% natural and vegan option for replacing egg or egg white in dishes – produced from chickpeas and therefore 100% natural and vegan. Compared to other protein substitutes, Aquafaba powder is also gluten- and cholesterol-free, additive-free (no starches, gums, dyes or preservatives) and neutral in flavour. Super handy for the bartender to create a foam layer on a cocktail. Also an enhancement for the vegan cook or people with an intolerance to egg products.
Golden Tavola Fine Foods with service
Winner: Meule du Plateau Réserve 18 months from Terre de Fromages
This is a 100% Belgian cheese made from raw milk from cows fed only grass and hay (no ensiled feed) an important element in obtaining superior quality milk. This unique pressed cheese matures for 18 months on wooden spruce boards. The maturation creates a more intense, complex nutty flavour and is slightly more salty. The texture of the cheese is supple, slightly brittle and melts in the mouth. The salt crystals present are the result of prolonged ripening.
First nomination: Enigma from Butcher’s Craft by De Laet & Van Haver
For this, we use the tail end of the beef, better known as the ‘Picanha’. We first let the meat rest in a sophisticated brine mixture. This becomes the basis for a deliciously tender and juicy delicacy. Then the meat is rubbed with a slightly sweet paprika.
Second nomination: Ahumado from Butcher’s Craft by De Laet & Van Haver
This is a lightly smoked piece of sirloin steak that can be served either as an appetiser or as a carpaccio. The smoked flavour is not too overpowering and yet again special in flavour due to the beech wood that permeates here.
Golden Tavola Fine Foods Delicatessen
Winner: Black Garlic Salt Rub by Funky Ouma / Ali-Import
A true taste sensation composed of sea salt, fermented garlic, lemon peel powder, garlic and onion flakes. This mix not only adds a unique umami flavour to your dishes, but also offers a quick and easy substitute for chopped onion and garlic. Mix it with some olive oil and you have a great rub for all your favourite dishes! Why Funky Ouma? The innovative packaging, convenient for travelling, compact size makes them ideal for table use at home as well as in brasseries and restaurants. Not only a functional product but also 100% recyclable.
First nomination: Tea Vinegar by Atelier Roger & ꓭBody
Sugar-free, alcohol-free and flavourful drink that you can drink pure as a shot in the morning and before any meal, but also a great substitute for unhealthy soft drinks. Mix 1 part Tea Vinegar with 4 parts water, add ice and you have a delicious mocktail, companion to meals and with adding some mint and lemongrass a great ice tea. Used as a secret ingredient in desserts to bring a balanced sweet and sour experience.
Second nomination: Angus Beef Grand Cru & Wagyu Beef Grand Cru by Ganda from Ganda Fine Foods
Less is more – made with 1 ingredient: a minimum of Camargue sea salt. With no preservatives, completely clean label. Comes in natural form from drying rooms with no additional processing. not moulded or sprayed – dry curing treatment. Angus cattle originated in Scotland and were taken to the Wild West by then-pioneers. Today, they are farmed on several continents. This meat (native to America) from grain-fed Angus cattle is distinguished by its marbling and a fine, full-bodied flavour.
Wagyu is originally a Japanese breed of beef, known for its exclusive and flavourful meat. ‘Wa’ is an ancient reference to Japan and ‘gyu’ means beef. The breed was imported from mainland Asia by privileged landowners around the 2nd century. Through centuries of selection for muscular strength and endurance, a large number of breeding lines were created. The meat of Wagyu cattle is highly fat-veined or ‘marbled’. Eating grass and grain-rich food gives them their typical flavour.
Golden Tavola Fine Foods Foodservice
Winner: Plant Based Mousse Crumble by Vecuisine
These cakes are innovative desserts that should appeal to a wide audience. In addition to the 15 existing vegan mousses, since the end of 2023, these 4 plant-based pastries have been created based on vegan crumble and vegan mousse. A new twist for the dessert range > By 2030, convert all dessert products to a plant-based version.
First nomination: Balfego Bluefin Tuna from Lobsterfish
There is overfishing of tuna worldwide, but what makes Balfego bluefin tuna sustainable is its specific catch and farming method. Balfego is the only company in the world that fishes tuna on demand at its ultimate fat-point and with a unique tracking system. They use a special extraction method that ensures stress-free tuna of exceptional quality for the world’s best kitchens. The tuna is completely used up, from tail to jaw. Even the eyes and heart that have been used in Asian cuisines for 100′ and years and are considered a new ingredient with us. The pure, optimal taste is due to the optimal fat content and traceability that is unique in the world.
Second nomination: Buloo Apero from Maanvallei
Buloo is your ‘unguilty sparkling pleasure’ when you are not drinking. An elegant sparkling aperitif with the allure of champagne, but alcohol-free and low in calories. A surprisingly refreshing combination of kombucha, rooibos, lemon, cherry and spices. Unique in taste and prepared according to an artisanal production process: 100% natural.
Come and taste
All laureates will be on display in the central Rambla during Tavola. Immediately the perfect base to discover the most striking novelties. The 12 winners and laureates will have their own stands where visitors will not only get additional info on the products but can also taste them and vote for the public prize.
Tavola will take place from 17 to 19 March in Kortrijk Xpo and is only open to professionals from the food sector. Entry is free after online registration at www.tavola-xpo.be.
