Daily 2019 - 8 mai 2019 - 2

ESE & SPE Daily
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Secrétariat de rédaction :
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Rédaction :
Guillaume JORIS, Madelyn KEARNS,
Solène LE ROUX, Bruno VAUDOUR,
Cliff WHITE
Photos :
Thierry NECTOUX
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RPM Charleroi - Belgique

Grand prizes go to Viciunai and Kingfish Zeeland
Belgium's Viciunai group and Kingfish
Zeeland of the Netherlands took top
honors at the 2019 Seafood excellence
global awards.
The competition awarded Viciunai
group with the Best retail product title
for its surimi noodles wok wtyle, while
Kingfish Zeeland won the grand prize
in the Best horeca (hotel/restaurant/
catering) product category for its Dutch
yellowtail.
Viciunai group's surimi noodles wok
style offers a meal of surimi noodles,
Chinese vegetables, and a Korean
glaze sauce packed in a to-go style
box. The noodles are made from Marine stewardship council (MSC)-certified Alaska pollock, Pacific whiting, or
hoki surimi, and have a neutral flavor.
The competition judges noted the great
taste of the product, as well as its keen
intuition when it comes to current seafood market trends such as preferences
for high protein/low carbohydrate and
gluten-free diets, clean label surimi seafood, sustainability certifications, and
ready-to-eat meals on the go.
Kingfish Zeeland secured the leading
prize for Best horeca (hotel/restaurant/
catering) product for its Dutch yellowtail made from hiramasa or kingfish
that is farmed using a recirculating
aquaculture system (RAS) without
antibiotics and is certified by both the
Aquaculture Stewardship Council (ASC)
and Best Aquaculture Practices (BAP). A
premium fish, it can be served raw in
sashimi and sushi, as well as grilled or
smoked as a sustainable alternative to
tuna and swordfish. The product's rich
flavor and high quality were predominant factors that contributed to the
judges' decision to award it top marks.
The judges for the 2019 Seafood
excellence global competition were
Debby Verheyen, seafood and frozen
food coordinator for Ahold Delhaize
in Belgium; Damien Castagnier, buyer
of fruits, vegetables, and seafood for
Monoprix in France; Lubomir Brandejs,
seafood category manager for Globus
in the Czech Republic; Luca Grosoli,
food buyer for Sodexo in Italy; and
Arnaud Lasplaces, fish and seafood
manager for Classic fine foods in Hong
Kong. Verheyen served as chair of the
jury.
In addition to the grand prizes, the

Belgium's Viciunai group and Kingfish Zeeland of the Netherlands took top honors at the 2019 Seafood excellence global awards.

judges also recognized four more products with special awards.
The special award for Health and nutrition was given to GlobeXplore - Algae
of France for its Guacamole with fresh
spirulina. The product is made with
fresh spirulina in a ready-to-go format
and has high levels of vitamin B12,
iron, and protein, which GlobeXplore
preserves by treating the product using
high-pressure processing (HPP). The
spirulina also provides rich umami flavor and a beautiful natural green color.
Golden Fresh of Malaysia earned the
special award for Convenience for its
prawn in Hor mok Thai coconut sauce,
which includes prawns and sauce packed in individual portion bags that
can be quickly microwaved without
thawing and served with zero waste.
The product allows any foodservice
operation to serve authentic Thai flavors with little labor.
St. James Smokehouse (Scotland) was
presented the special award for Retail
packaging for its Saint pure salmon,

which features fresh ASC-certified
sushi grade Atlantic salmon that is cured with sea salt and brown sugar and
smoked over Florida orange and grapefruit wood, affording it a light fruity
smoke profile, the contest judges
said. For added convenience the product is sliced vertically sashimi-style,
and comes in a contemporary black
package with a soft touch finish and
attractive and informative infographics
designed to attract a younger demographic.
The special award for Innovation was
also given to Viciunai group for its surimi noodles wok style. The product's
ready-meal approach "introduces a
new category of seafood products in
a smart package that provides convenience for people on the go," the
contest judges said. Phosphate-free,
MSC-certified surimi noodles are packed separately from the Korean glaze
within the product courtesy of a twotiered cup, allowing consumers to
microwave and combine the elements

of the meal in any fashion they see fit.
Due to a lack of category entries, the
Best seafood product line was not
presented this year. The winners of
the 2019 Seafood Excellence Global
awards were chosen from a field of 37
finalists representing 12 countries. The
winners and finalists are on display in
Hall 8, Stand #4430.
Madelyn KEARNS

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WEDNESDAY 8 MAY, 2019

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Daily 2019 - 8 mai 2019

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