The winners were selected from a field of 37 finalists and were announced this evening at a special Seafood Prix d’Elite reception.
Kaviari 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 g of Osetra caviar and a special caviar spoon in an original tin with an embossed lid.
Available in six colours, the tin can be easily tucked into a bag to be enjoyed while travelling, 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.
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 flavours.