The Europain fair, to be held in Paris next 5-9 February, has already announced the winners for innovation to be awarded during the event. The panel of judges, made up of bakery-pastry industry professionals and press representatives, has evaluated the products based on criteria such as technicality, commercial aspects, organoleptic properties, nutritional quality, and practicality.

The awards ceremony will be held on February 5 in France.

In addition to the awards listed below, Europain also awards products that keep consumers with particular food intolerances in mind, such as Bridor’s complete range of “gluten-free” products. For the bakery industry, Jac’s circular blade cutter, Jac Slim, and the machine to practice making cuts on baguettes, Scaricool Merand Mecapate, also deserve their respective awards.

Europain 2016 Innovation Awards

Chocolate Weiss: The Sublimes

The chocolate company, in collaboration with the artisan pastry/baker Raoul Maeder from Paris, presents a range of Sublime nuggets that are perfectly adapt to the butter notes of a brioche, the bitterness of roasted nuts or the acidity of citrus, and they are available in four versions: Noir 55%, Lait 29%, Blanc 23%, and Lait caramel 35%.

(www.weiss.fr)

Les Vergers Boiron: Semi-candied orange and lemon

Semi-candied frozen fruit obtained by concentrating the juice and candied citrus peel to moderate temperatures to keep all the natural organoleptic qualities of fresh fruit. Diced and assembled with a flavorful agglutinating agent, it is available in two flavors (orange and lemon), less sweet than the traditional candied fruit. Being frozen, the texture is soft and has many possibilities for decorations and ornaments.

(www.boironfreres.com)

Van de Leur: Umami

The Japanese word Umami means ‘delicate’ or ‘salted’. And we can define these savory delights that Van de Leur has introduced to the market with these two terms. Healthy ingredients that will surely be very popular in high-end food shops and specialty bakeries.

(www.vandeleur.nl)

Intersuc Collections Awards 2016

Elle & Vire Professionnel: Mascarpone

The new UHT 1L Mascarpone, with a unique semi-coarse texture, has all the features of a traditional fresh mascarpone. Additionally, you can add it directly to other ingredients, which saves time in the kitchen.

(pro.elle-et-vire.com)

Valrhona: Azélia 35% hazelnut and chocolate

A good combination of chocolate, milk and hazelnut, which ensures a special flavor in
bonbons, ganaches, desserts, ice creams, or sorbets.

(www.valrhona.com)

Panem: workbench designed for ganache storage

Interesting technology to directly store in cold freshly made ganaches directly on frameworks for crystallization.

(www.panem.fr/)