Product

Our Product award recognises any innovation which relates directly to the physical product: this could be a novel flavour, ingredient or technology, or an experiential benefit.

CHOBANI

Nut butter is on an on-trend ingredient. This combination of yoghurt and cashew nut butter looks to be a first.

G7

Alcohol-based ice creams have seen a surge in popularity. Beer sorbet is the next step in the evolution of the segment.

KIND

Snack bars could be a disruptive presence in the frozen aisles, especially if they are perceived as healthier than alternatives such as ice cream.

LIVE REAL FARMS

This launch differs in its ‘low dairy’, rather than ‘no dairy’ approach. It could help consumers seeking to transition from cow’s milk to dairy alternatives.


NESTLE PASSATEMPO

Children are likely to be excited by the idea of fromage frais in a filled biscuit.

SEARA INCRIVEL

Seara’s “Biomolecule i” is unusual in the way it claims to actively change the way the mouth perceives taste and texture, in order to give the impression of meat.

THE DAILY CRAVE

Grain-free innovation gains a new expression with these “churros” biscuits made from ingredients like cassava and lentils.

VOLVIC

The use of a mineral water brand could help this product seem more natural and refreshing than other coffee drinks.