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The Summer Fancy Food Show, taking place June 26-28 at the Jacob K. Javits Center in New York City, was the setting for a meet-and-greet event in honor of the winners of the 2016 sofi awards, presented every year since 1972 by the Specialty Food Association.
The winners represented a range of categories, including bread, muffin, granola, cereal; chocolate; cold beverage; condiment; cracker; dairy or dairy alternative; pasta, rice, grain; salad dressing; savory snack; sweet snack; and pasta sauce. The best new product was La Pasta’s Radicchio, Parsnip & Apricot Ravioli, presenting an intriguingly complex combination of flavors.
While living life-sized versions of the sofi statuettes -- a gold or silver chef bearing a covered platter -- stood guard, invited guest milled about, tasting the winning products and chatting with their creators or marketers.
Among the noteworthy products sampled at the event were Pacific Pickle Works’ Brussizzle Sprouts (best appetizer), which featured a satisfyingly sharp flavor; The Spice Hunter’s Coriander Lime Global Fusion Rub (best baking ingredient, baking mix, flavor enhancer), used as the base for a refreshing beverage; Moon Dance Baking’s Holly Baking Cookie Brittle Cinnamon & Spice (best cookie, brownie, cake, pie), a hybrid treat with just the right amount of snap; and Kitchen Table Bakers’ ParmCrisps Mini Aged Parmesan Crisps, whose full-bodied flavor would seem to belie their designation as best vegan or gluten-free product – proof positive that better-for-you and/or free-from foods don’t have to be tasteless.
The complete list of 2016 winners and finalists is available online.