Sirha Innovation Awards | Sirha 2019

Sirha Innovation Awards

The Sirha Innovation Awards 2019 were awarded on Tuesday 11th, December 2018 at The Ecole Ferrandi in Paris. The 12 winners - 8 in the “Products – Beverages – Ingredients” category and 4 in the “Equipment – Appliances – Concepts” category successfully convinced the jury composed of chefs, professionals in the food service industry, nutritionists, designers and journalists from the international press.

Logo-cic_0.pngSupported by CIC, the initiative is a great springboard for the winners as well as the other entrants as they enjoy exceptional visibility in the eyes of 200,000 professionals over a period of 5 days.

WINNERS IN THE CATEGORY ‘Products – Beverages – Ingredients’

BEURRE DE CACAO PURE EMOTION by PCB Création- Stand 4E20

beurre de cacao.jpg

PCB Création have designed a range of eight fruity cocoa butters to be used as velours or with a gun for pastry and chocolate creations. 100% natural and colouring-free the cocoa butters also have a higher fibre content than a classical recipe, thus conferring enhanced elasticity and perfect holding for the finishing touches.

 


Cub’Eaze Bio by DaregalStand 3D47

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In line with the growing market of smoothies and other detox beverages, Daregal - specialists of aromatic plants – have developed a range of frozen cubes composed only of nutritional herbs (mild mint, basil, parsley). Ready to mix directly in with fruits or vegetables, a simple cube of 7 g is enough to boost a 25 cl beverage in no time, without any hassle of washing and cleaning.

 


Emulsea by OlmixStand 3E144

olmix.jpgBased on the properties of algae, Emulsea is the ideal natural texturing agent to prepare emulsions and mousses. 100% vegan and allergen-free Emulsea can be used to remplace egg yolks in many preparations targeting consumers seeking to enjoy food that that is free of animal products.

 


ORGANIC GREEN BANANA FLOUR by  Agro SourcingStand 4E01

agro sourcing.jpgWhether you are looking for gluten-free texturing agents or simply fond of the banana flavour, this green banana flour offers a new alternative to bind a recipe. Prepared using finely crushed, peeled and dried green bananas, this flour is easy to use in sweet and savoury dishes, with the ability to confer moistness to a cake or smoothness to a cold beverage.

 


CRUNCHY VINEGAR FLAKES by Sens Gourmet - Stand 6F78

flocons croustillant.jpgVinegar has always conferred the acidity required to the preservation of food as well as undisputed digestives properties. Traditionally available as a liquid, it has recently been proposed as a cream or in powder form. It is now proposed as crunchy flakes (balsamic, wine and raspberry) with a unique and surprising texture: in salads, soups, as a topping, and why not, in a sweet recipe or a cocktail drink. 



MIE BIOTE MULTIFIBRES by  Bridor- Stand 6D120

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Pioneer in innovation for the bakery industry, Bridor launches a baguette composed of vegetal fibres specifically selected for their beneficial effects on the intestinal microbiota. The recipe required three years of research associated with a clinical study by French CRNH-69 and INRA that confirms a significant impact in lowering cholesterol in consumers who eat these baguettes..

 


RED LENTILS AND CARROT NUGGETS by  Bonduelle Food Service Stand 3D25

pepite de lentille.jpgNeither pasta nor rice, Bonduelle nuggets are composed of a unique association of vegetables and legumes: coral lentils & carrots, chickpeas & corn and split & courgettes. Drawing on the gustative properties of the one and the texturing properties of the other, these ‘vegetal seeds’ are gluten-free but are a great source of fibres and proteins. They are ideal as salads, risotto… and why not, as desserts.


Bio soup HARi & Co by Ici & Là - Stand 2.1G50

ici&la.pngHari&Co launches a range of three soups based on legumes that offer unique flavours: green lentils – kale cabbage - ginger, chickpeas – peppers - curry and red beans – violet carrots - colombo. 100% additive free, boasting AB label and made in France, these preparations are available in individual packaging and can be enjoyed hot and cold, as part of a meal or when you’re feeling peckish, with all the nutritional properties of an actual meal (400 Kcal and 16 g proteins).

 

WINNERS IN THE CATEGORY ‘Equipment – Appliances – Concepts’


MULTIFUNCTION MOBILE CABINET AMCF-15 GN1/1 by FriginoxStand 5A137

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Hot and cold in the same unit! A clever solution thanks to this mobile unit that can keep the dishes and products cold (+1° C) or warm (+80° C). Depending on the needs of the moment it is easy to change the location and function of the cabinet in no time.

 

 


Catering Circle by EnodisStand 6F106

catering circle.jpgParticularly suited to the requirements of caterers and event organisers, Catering Circle is a modular system composed of different units that can be fitted together in different configurations to adapt to the space available. Fast and easy to assemble, this mobile kitchen also features an integrated extraction system and technology that records the processes in a safe manner.


Plancha Plasma PMD by Capic Stand 5D82

plancha plasma.jpgCompared with classic electrical resistance technology including induction, the Plancha Plasma PMD represents a new generation of heating solutions. Ultra-efficient, its power consumption is significantly reduced: up to 67% power savings thanks to adjustment per zone (50 to 250 °C). The PMD system makes it possible to reach 200° C within 6 minutes and to control the temperature accuracy within one degree.


ADJUSTABLE HEIGHT TABLE by  Sofinor Stand 5B150

table haute.jpg
No need to bend over or stand on a booster step to work. The table adapts to your requirements thanks to a voice command electrical system that adjusts the height of the legs. The table is also designed so that persons with reduced mobility can at last work comfortably.

 

 

SPECIAL MENTION  « GREEN »

Apifilm by IndutexStand G6B20

indutex.jpgNo more single-use plastic wrap film or aluminium foil! Indutex has developed a natural cotton fabric that is soaked in bee wax to wrap food products and better preserve them. Product advantages: can be moulded into shape, self-adhesive, and importantly it is washable and can be reused for up to one year, after which it can be composted to avoid any waste

 

THE 32 NOMINEES IN THE 2019 SIRHA INNOVATION AWARDS 

CATEGORY Products - Beverages - Ingredients
 

BEURRE DE CACAO PURE EMOTION   -  PCB CREATION
BULLE DE VANILLE   -  EUROVANILLE
CORMAN SCULPTURE  -  SAVENCIA FROMAGE & DAIRY FOODSERVICE
CUB'EAZE BIO  -  DAREGAL
EMULSEA, INGREDIENT ALGOSOURCE CLEAN-LABEL  -  OLMIX
FARINE DE BANANES VERTES BIOLOGIQUE  -   AGRO SOURCING
FLOCONS CROUSTILLANTS DE VINAIGRE  -   SENS GOURMET
FRITE SUPERCRUNCH FRESH  -   AVIKO BV 
GLACES VEGAN  -  LA COMPAGNIE DES DESSERTS
L'ARTISTE DE MONIN  -  GEORGES MONIN SAS
LA MIE BIOTE MULTIFIBRES    BRIDOR
LA SEMOULE DE CHOUX-FLEUR CUITE  -  GELAGRI
PEPITES DE LENTILLES CORAIL & CAROTTES  - BONDUELLE EUROPE LONG LIFE
POUDRE DE KRILL  - ALGUES DE BRETAGNE
STAYCRISP  -  MC CAIN ALIMENTAIRE
SUPER SOUPE BIO HARI & CO  -   ICI & LA 
VEGELIAN - LIANT VEGETAL  - LA BOVIDA

CATEGORY Equipment - Appliances - Concepts 

ACTIVATION  -  CHD EXPERT
APIFILM  -  INDUTEX
ARMOIRE MOBILE MULTI-FONCTION AMC-15 GN1/1  - FRIGINOX
CATERING CIRCLE  -  ENODIS FRANCE 
D-VINE CONNECT  -  10-VINS
KITCHEN PRO OXY  -  ECOLAB
LAVE-VERRES HOBART PREMAX GP  -  COMPAGNIE HOBART
M-ICLEAN H XL  -  MEIKO FRANCE
NEAPOLIS 510° / FOUR A PIZZA  -  EBERHARDT FRERES 
PLANCHA PLASMA PMD  -  CAPIC
SET ET SACCHETTO "LEAF" A BASE D'HERBE  -  DUNI
SOSA BOT : LE 1ER CHATBOT DES CHEFS  - SOSA INGREDIENTS
TABLE A HAUTEUR VARIABLE A COMMANDE VOCALE  - SOFINOR
TASSE KA3  -  EBH

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