Daily 2012 - 25 avril 2012 - (Page 2)

DAILY n°2 ESE & SPE Daily Réalisation / Publishing Infomer 13, rue du Breil - CS 46305 35063 Rennes Cedex - France Tél. (+33) 2 99 32 58 80 Diversified Business Communications 121 Free Street - PO Box 7437 Portland ME 04112 - USA Tel. (+1) 207 842 55 00 Directeur de la publication, responsable de la rédaction : Rodolphe de LOYNES Rédaction en chef : Céline ASTRUC Secrétariat de rédaction : Dominique GUILLOT Rédaction : Céline ASTRUC, April FORRISTALL, Steve HEDLUND, Bruno SAUSSIER, Bruno VAUDOUR Photos : Thierry NECTOUX, Bruno SAUSSIER Direction artistique : Marine CAU Traduction : Françoise ANDERSON Fabrication : Traitement photos : Anne CAILLET Publicité / Advertising Directeur de publicité : Gaëlle LUCAS (+33) 2 99 32 58 85 Chef des ventes : Yves BOLLOT (+33) 2 99 32 58 45 Marketing et développement : Directeur : Marc LE GUILLOU Promotion-Diffusion : Françoise ANDERSON Impression : Imprimerie JCBGAM Avenue Galilée, 4-6 - 1300 Wavre Belgique Kaviari, Prins & Dingemanse win Prix d’Elite Kaviari and Prins & Dingemanse bested 37 competitors to be awarded top honors at the 12 th annual Seafood Prix d’Elite new products competition at the European Seafood Exposition on 24 April. Karviari of Paris took the top award for best new retail product with its 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 for its 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. 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 convenience award. 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 sized for bread and presented in a consumer-friendly package. The product is also available in natural and pepper flavors. The health and nutrition award went to 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 also captured the award for retail packaging. Designed to attract new consumers and offer new meal opportunities, the unique tin with sliding lid presents caviar in fun 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. 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 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. April FORRISTALL Jan-Kees Marcus (Prins & Dingemanse) et Raphaël Bouchez (Kaviari). 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. International Shrimp S’cones from Dish Hospitality of Mumbai, India won the award for originality. This product consists of 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. The award for best seafood product line went to a new line of seafood ready-meals from Heiploeg Group in Oostende, Belgium. 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 awards were presented during a reception at Hall 2 at the Brussels Exhibition Center. WE BELIEVE THAT CARING FOR THE OCEANS AND SHAPING THE FUTURE ARE TWO SIDES OF THE SAME STORY: THE MARINE HARVEST STORY. In more than 50 markets worldwide, we are working closely with customers to meet the seafood challenges of today and tomorrow. Our more than 1 000 product lines from over 50 species, including our unrivalled farmed salmon, offer plenty to tempt consumers looking for healthy, high quality seafood at the right price. If you have any questions about tomorrow’s seafood, please come and talk with us at the European Seafood Exposition 2012, stand 545 and 445, hall 5. www.marineharvest.com 2 mercredi 25 avril 2012 http://www.marineharvest.com

Table des matières de la publication Daily 2012 - 25 avril 2012

Daily 2012 - 25 avril 2012