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Specialty Food Association Names sofi Winners

By Lorrie Baumann

The Specialty Food Association announced on April 19 that 154 products earned sofi Awards this year. An additional sofi Award for Product of the Year, awarded to the single product that received the highest score in the judging, will be announced at the Summer Fancy Food Show in June.

The April announcement, made without a public ceremony by Specialty Food Association President Phil Kafarakis and celebrity Chef Sara Moulton, honors products in 39 categories with gold, silver, and bronze awards for each category. Sofi awards have been presented by the Specialty Food Association since 1972. This year, sofi Awards were also given to the best new product in 37 of the categories. The winners were chosen from among almost 3,000 entries submitted by 875 Specialty Food Association member companies, noted Kafarakis. “Winning the sofi is really a big deal,” he said.

“It’s the best of the best. It’s promoted in the industry like crazy,” added Moulton, who recalled that in covering the Fancy Food Show for 12 years for “Good Morning America,” she always liked to head first to the display case for sofi winners because she knew that those products had already been filtered by knowledgeable judges. To this day, when she’s at the Fancy Food Show, the sight of a sofi statuette in a vendor’s booth will often make her turn aside and take a look at that booth, even if she hadn’t intended to do so, because the statuette indicates to her that the booth represents a company that produces good products, she said. “It attracts a lot of traffic,” she said.

Judging for this year’s awards competition was done at the Specialty Food Association offices in New York over a two-week period by 62 judges who included chefs, culinary instructors, bloggers, food writers and specialty food buyers, Moulton said. “We all get together to talk about what’s happening in the specialty food world,” she said. “You learn while you’re tasting. It’s fantastic.”

The products were judged after being prepared by professional chefs as they were intended to be used, according to Moulton. For instance, a marinade intended to be used with chicken was prepared by the chefs according to package directions before being presented to the judges for tasting. “These are all prepared right then and there as we tasted them,” she said with particular reference to the entries in the pasta, rice and grains category.

Each product was judged in a blind tasting, so the judges didn’t know which company had made it. Scores were sent directly from each judge to be tallied without any discussion that might otherwise have influenced anyone’s individual decision, according to Moulton. “We tasted the food the way it should be tasted,” she said, adding that this year’s judging process was an improvement over the methodology of previous years. “I think it was the best it’s ever been,” she said.

In four categories, the gold award winner was also named best new product. Those were Wozz! Kitchen Creations’ Cambodian Coconut Peanut Sauce, Aunt Dottie’s Pumpkin Seed Vinaigrette from JGF Enterprises, Manicaretti Italian Food Imports’ Rustichella d’Abruzzo Pasta Integrale di Farro – Couscous and Le Bon Magot LLC’s Spiced Raisin Marmalata. JGF Enterprises also won a silver sofi in the salad dressings category for its Aunt Dottie’s Turmeric Maple Dressing. Le Bon Magot also won a gold award for its Tomato and White Sultana Chutney, a bronze award for its Lemon-Sultana Marmalata with Caraway and Saffron and a bronze award for its Brinjal Caponata condiment. Manicaretti Italian Food Imports also won a bronze award for IASA Spicy Anchovies in the seafood category. In addition to the two sofi awards for Cambodian Coconut Peanut Sauce, Wozz! Kitchen Creations won a bronze award in the vinegar category for its Spiced Beet Vinegar and a silver award in the condiment category for its Balsamic Fig Mostarda Savory Spread. Calivirgin Olive Oils swept the gold, silver and bronze awards for olive oils with a gold award for Jalapeno Garlic Olive Oil, a silver award for Blood Orange Olive Oil and a bronze for Frantoio Extra Virgin Olive Oil. Azienda Agricola Coppini Arte Olearia Srl won the award for best new product in the olive oil category with Olives and Mandarines Condiment Coppini Arte Olearia. More than 80 olives oils were entered for the sofi judging this year, according to Kafarakis.

Vermont Creamery was also among this year’s big winners. Its Vanilla Creme Fraiche received a gold award in the category for a dessert sauce or topping or a syrup; Cultured Butter with Sea Salt Crystals won a bronze award in the category for dairy, yogurt or dairy alternative products; a silver award for Bonne Bouche, a geotrichum-rinded aged goat cheese; and a best new product award for St. Albans, an aged cow milk cheese introduced to the market in October of 2016.

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