Kaviari and Prins & Dingemanse Take Top Honors at 2012 Seafood Prix d’Elite

Tuesday 24 April 2012

Kaviari and Prins & Dingemanse were awarded the top prizes in the 12th annual Seafood Prix d’Elite new products competition at the European Seafood Exposition, the world’s largest and most prestigious seafood event. The winners were selected from a field of 37 finalists and were announced this evening at a special Seafood Prix d’Elite reception.

Karviari of Paris, France took the top award for best new retail product with its entry, En K de Caviar®. Designed to change the way consumers eat caviar, En K de Caviar presents 15 grams of Osetra caviar and a special caviar spoon in an original tin with an embossed lid. Available in six colors, the tin can be easily tucked into a bag to be enjoyed while traveling, playing, picnicking or working. The judges particularly noted the attractiveness and the originality of the presentation.

In the foodservice category, the top prize was given to Prins & Dingemanse of Yerseke, Netherlands, for its product, Zeeuwse Creuse Caresse. This specially selected Zeeland Creuse oyster has received extra care and a diet of specially cultivated algae. The oyster is grown in an optimal environment, rich in nutrients, and without outside influences, which allow it to become full-bodied, with a velvety, briny taste. The judges noted the high quality of this oyster and its story, which they felt would be appealing to consumers.

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In addition to the two grand prizes, the judges also gave five special awards:
Lerøy Påleggslaks Provence from Hallvard Lerøy in Bergen, Norway was awarded the Seafood Prix d’Elite special award for Convenience. Designed to meet the high demand for sandwich options in the Scandinavian market, these sandwich slices are made from smoked salmon with flavorings from Provence. They are perfectly sized for bread and presented in a consumer-friendly package. The product is also available in natural and pepper flavors.

The Seafood Prix d’Elite special prize for Health & Nutrition was won by Jens Møller Products ApS of Lemvig, Denmark for its product, Vita-All®. This non-sparkling energy/sports drink is made of seaweed and black currant juice, and is enriched with vitamins, anti-oxidants and a little caffeine. It is designed to appeal to young people as a healthy alternative to sodas.

Kaviari’s En K de Caviar was also presented the Seafood Prix d’Elite special award for Retail Packaging. Designed to attract new consumers and offer new meal opportunities, the unique tin with sliding lid presents caviar in fun and attractive way. The small, convenient package also allows consumers to easily carry and enjoy caviar anywhere, and encourages new customers to try a luxury product.

Dish Hospitality of Mumbai, India was presented with a Seafood Prix d’Elite special award for Originality for its product, International Shrimp S’cones. This innovative product consists of savory mini waffle cones with two flavors of black tiger shrimp filling -- shrimp in creamy tomato gravy with a hint of fenugreek, and shrimp in coconut curry. The filling is provided in microwaveable packaging, which allows the consumer to pipe it into the waffle cones, and the package includes a unique cut-out tray to hold the cones upright.

A new line of seafood ready-meals from Heiploeg Group in Oostende, Belgium was presented with a Seafood Prix d’Elite special award for Seafood Product Line. This line features three seafood combinations: Seafood Duo for Risotto, featuring seabob shrimp and crayfish; Seafood Duo for Pasta also with seabob shrimp and crayfish; and Seafood Trio for Paella, with seabob shrimp, mussels and Alaska pollock. The line is packed in colorful retail boxes and offers the consumer a quick and easy way to add seafood and Mediterranean flavor to their meals.

The 37 Seafood Prix d’Elite finalists in this year’s competition represent 11 countries. The winners and finalists will remain on display at a special Seafood Prix d’Elite stand, Patio-4609, at the European Seafood Exposition and Seafood Processing Europe, which runs now through April 26.

The judges for the 2012 Seafood Prix d’Elite new products competition were Juergen Pauly, Category Manager for Fresh Fish with Globus in Germany; Maria Robles Santos, Fish Purchasing Manager for Grupo Eroski in Spain; Ron Koks, Seafood Purchasing Manager for Sligro Food Group in the Netherlands; Yves Weile, Fish Category Manager for Migros stores in Switzerland; Arnaud Duret, Premium Retail Manager for La Grande Epicurie in Paris; Roger Bing, Vice President of Seafood Purchasing with Darden Restaurants in the United States, and Andrew Green, General Manager for Compass Group and National Chairman of the Craft Guild of Chefs in the United Kingdom. Mr. Pauly served as chairman of judges. The Seafood Prix d’Elite finalists were judged on taste and overall eating experience, packaging, marketability, convenience, nutritional value and originality. The judges’ scores were verified by the accounting firm of Ernst & Young.

The Seafood Prix d’Elite, European Seafood Exposition and Seafood Processing Europe are produced by Diversified Business Communications.