Iced Cocktails Range Takes Top Prize At M.A.D.E. Awards In Paris
A range of iced cocktails developed by Spanish firm Farggi La Menorquina has taken the Prix de L’Excellence honour at the M.A.D.E. Awards, which took place in Paris yesterday (20 March).
The ‘Nice’ cocktails range, which includes mojito, pina colada and strawberry daiquiri variants, was also the winner in the Open Innovation/Co-Creation category at the Awards, one of six categories.
Also taking awards on the day were Poulehouse, producers of a range of eggs farmed from a slaughter-free poultry production facility, which took the Breakthrough Innovation award, while a 100% French, fair-trade pasta from Alpina Savoie took the top prize in the Marketing/Positioning/Storytelling Innovation category.
The Recipe/Formulation/Ingredient Innovation category was won by a stuffed mussels range from Strasbourg-based Escal, with Servo Artpack taking the prize in the Packaging Innovation category for its organically-sourced, compostable packaging film, and Le Bontà’s ready-to-cook legumes range winning the Process Innovation category.
Some 142 product innovations were submitted for this year’s awards, a new record, with 25 products going on to comprise the finalists across the six categories.
Here's the Prix de L’Excellence prize being presented to Farggi La Menorquina.
Et le BEST of M.A.D.E. Est ... https://t.co/PuLuZLsITO
— M.A.D.E. Paris (@MADE_Officiel) March 20, 2018
Commenting on this year’s awards candidates, Sébastian Gillet, show director, M.A.D.E., told ESM that the key trend evident among participants was for ‘natural’ products.
“There were also a lot of ‘local’ products, as local sourcing is becoming very important for French consumers,” he added. “Finally, healthy products, organic, and free-from were other trends that were very evident.”
Gillet said that this year’s event has welcomed 10% more visitors than last year, which is a “continuation of the progresss” made last year, when the show was rebranded from MDD Expo to M.A.D.E.
“It’s often more difficult to reposition an exhibition than create a new one, and so the evolution of the concept and the increase in visitors is definitely a confirmation that moving from MDD Expo to M.A.D.E. was the right move,” Gillet added.
“This new positioning of the exhibition means that we can focus on a wider range of innovations, including local products, natural products, and a lot of trends like vegan and organic products. It means we can cover a larger perspective.”
M.A.D.E. continues today (21 March) at Paris Porte de Versailles. Visit www.madeparis.com for more information.
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