Europain & Intersuc 2014: Collections Award Winners Are Announced

The 2014 Intersuc Collections Awards reward professional exhibitors of the Europain Intersuc trade show in three categories: finished products, ingredients, decorations.

The winners will be exhibited on the Innovations and New Products Area. The award ceremony will take place on Saturday, March 8, at 2:30 pm, on the Bakery Masters area, the Cube – Hall 5.

Chocolate making pre-products

A new technical innovation when compared to the use of praline paste, which has its limits, is awarded in this category: the praline powder made by Weiss, which will be exhibiting in the show at stand 5J50. “The creation of praline powder is an expression of Weiss’ innovative spirit and the company’s desire to assist professionals in their daily activities, without compromising on quality,” according to the show organisers.

The honey bread manufactured by Apidis is another winner in this category (stand 5F46). Apidis has developed a honey bread to obtain crisp and flavoured crumbs which allows the user to supplement texture and the taste of honey bread in the preparations.

Thirdly, the pralines sample box developed by Valrhona share distinctions in this category. The company launched three new pralines for its customers from the restaurant and craft industries in September 2013, which are an expansion of the available range. It was created as a tool to guide customers thanks to three key elements: fruit, flavour and intensity. An explanatory booklet and a sample box set are supporting this new tool, highlighting nine pralines from the brand used as references.

Chocolate making products

Declinaison is the winning innovation for this award category, a collection of fine chocolate of eight different origins (ganache and coating). They stand for as many taste – trip invitations from Mexico, Ecuador, Santo Domingo, Sao Tome, Ghana, Tanzania, Madagascar, Papua: Central America to Oceania.

The selection committee for the awards has also announced a special distinction at the Intersuc awards, for the “Petits Anis” pocket sized sweets.

Intersuc Collections

The Intersuc Collections prizes are awarded to professionals exhibiting at the Intersuc show in 3 categories:

Finished products

• Confectionery (caramel, nougat, sugared almonds, chocolate bonbons, etc.)
• Chocolate
• Preserves

Ingredients

• Primary ingredients for chocolate-making
• Primary ingredients for confectionery

Decorating

• Chocolate decorations
• Sugar decorations
• Decorations to be garnished
• Decorating techniques