Awarded 2017

 

SIRHA INNOVATION AWARD 2017 ‘PRODUCTS – BEVERAGES – INGREDIENTS’:

 

INSPIRATION
First fruit couverture

Avenue for Innovation : Unexpected Story

 

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

Avenue for Innovation : Optimum Support

 

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

Avenue for Innovation : Maximum Experience

 

COOKAL - Stand : 1L15 Website : www.cookal.fr
Contact : Laurent PROBST / Tel : +33 (0)6 83 67 04 17 /
Email : 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

Avenue for Innovation : Made in Excellence

 

ROUGIÉ EURALIS GASTRONOMIE - Stand : 1H39
Contact : Eric BERTRAND / Tel : +33 (0)5 59 77 78 00 /
Email : 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

Avenue for Innovation : Made in Excellence

 

 

 

CHOCOLATERIE DE L’OPÉRA - Stand : 4F01 Website : www.chocolateriedelopera.com
Contact : Marion GIRARD / Tel : +33 (0)4 90 87 00 10 /
Email : 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

Avenue for Innovation : Unexpected Story

DAREGAL - Stand : 3E79 Website : www.daregal.fr
Contact : Aurélie MICHEL / Tel : +33 (0)1 64 98 29 12 /
Email : 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

Avenue for Innovation : Made in Excellence

 

PUIGRENIER - Stand : 2.2F112 Website : www.puigrenier.com
Contact : Pierrick PRIOUZEAU / Tel : +33 (0)6 32 27 54 99 /
Email : 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

Avenue for Innovation : Maximum Experience

 

BRIDOR - Stand : 6E126 Website : www.bridordefrance.com
Contact : Jessica MARTIN / Tel : +33 (0)2 99 00 11 67 / Email : 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 - 5C20 Website : www.santos.fr
Contact : Jouan SARAH / Tel : +33 (0)4 72 37 35 29 / Email : 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

Avenue for Innovation : Body Care

 

PROMECO - LUM46
Contact : Myriam ZIAD / Tel : +33 (0)6 68 33 06 70 /
Email : 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 - 4E20 Website : www.pcb-creation.fr
Contact : Marie-Alix SESTER / Tel : +33 (0)3 68 74 00 41 /
Email : 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

Avenue for Innovation : Optimum Support

 

ENODIS FRANCE - 6G126 ET 6H120 Website : www.enodis.fr
Contact : Sophie OISLINE / Tel : +33 (0)1 69 02 25 02 / Email : soisline@enodis.fr The smallest high speed oven with the biggest performance. Rapid cooking up to 20 times faster than conventional ovens.

 

 

 

 

SPECIAL AWARD OF THE JURY 2017

 

VITE FAIT BIENFAITS®
Smartphone app dedicated to catering in oncology departments

UNILASALLE – 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

 

 

The following exhibitors had also been nominated for this selection :

  • DREG - Urban Cultivator
  • ECOLAB - Solid Manual Detergent
  • BACCHUS EQUIPEMENTS - Cryogen, Blast chilling/freezing cell
  • BLAST CHILLING/FREEZING cell
  • RATIONAL France SAS - Selfoncookingcenter XS
  • IDEOLYS - Easilys Equipment
  • VMI - VMI Smart Bakery
  • NOVACHOC - Magicool
  • LESAFFRE FRANCE - The new salt substitute
  • DELIFRANCE - Vegan quinoa Croissant
  • KAVIARI - Mon potager à boire (My vegetables garden to drink)
  • MC CAIN ALIMENTAIRE - Rustic twist
  • ENTREMONT ALLIANCE - Crèmes de terroir (Quality origin cream cheese)
  • CAP SOLUTIONS CULINAIRES - Vegan mayonnaise sauce
  • HAYA FRANCE - Perlet Sauces
  • LA COMPAGNIE DES DESSERTS - Graine de glaces (Ice Cream seed)

 

26 - 30 January 2019 / Eurexpo - Lyon