Chair of the Craft Guild of Chefs, Andrew Green joined a panel of judges earlier this week for the 12th annual Seafood Prix d’Elite new products competition at the European Seafood Exposition, the world’s largest and most prestigious seafood event.

 

Kaviari and Prins & Dingemanse were awarded the top prizes after being selected from a field of 37 finalists and were announced during the evening of Tuesday 24 April 2012 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. 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.

 

The Seafood Prix d’Elite finalists were judged on taste and overall eating experience, packaging, marketability, convenience, nutritional value and originality, and the judges’ scores were verified by the accounting firm of Ernst & Young.