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Oct
2020
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Sofi Awards highlight flavor, format trends
Annual awards identify trending attributes in a variety of categories.
Laos hot sauce
Clark and Hopkins
Laos hot sauce from Clark and Hopkins, Stephens City, Va., won the sofi Gold award in the barbecue and hot sauce category. The product is formulated with Bird’s Eye chilies, habaneros, lemongrass and ginger. A seafood umami and acidity comes from the addition of dried shrimp. The sauce is good in stir fries, soups, grilled seafood and as a dipping sauce, according to the company.
Wake-N-Bagel
Francesca’s Little Shop of Bagels
The Wake-N-Bagel from the Francesca’s Little Shop of Bagels, Ashland, Ore., won the sofi Gold in the bread category. The frozen bagels are ready to thaw and bake, according to the company. They are made with organic flours and grains and topped with poppy seeds, sesame seeds, kosher salt and garlic.
Chipotle tortilla chips
Sabor Mexicano Inc.
Sabor Mexicano Inc., Berkeley, Calif., earned the sofi Gold award in the salty snacks category for its Home Made Chipotle Tortilla Chips. The chips are fried using certified non-GMO sunflower oil and they feature a dash of chipotle pepper, according to the company, that lends the “right kick.”
Chili miso flavored condiment
Abokichi Okazu
The Chili Miso Condiment from Abokichi Okazu, Hamilton, Ont., won the sofi Gold award in the dressings and marinades category. The product is a umami-rich chili, miso and sesame oil-based condiment that is eaten with rice in Japan, but also may be used to top chicken, burgers, fish, eggs and potatoes, according to the company.
Cocoa biscuits
Effie's Homemade
Effie’s Homemade’s Cocoa Biscuits won the sofi Gold award in the cookies and snack bars category. The Hyde Park, Mass.-based company’s biscuits are crisp, buttery cookies that are lightly malted and layered with toasted coconut.
Vegan caramel sauce
Sapore Della Vita LLC
The Lick My Spoon Vegan Caramel Sauce from Sapore Della Vita LLC, Sarasota, Fla., took the top honors in the dessert topping category. The sauce is made with non-GMO oat milk.
Upscale mac and cheese
Beecher’s Handmade Cheese
New varieties of macaroni and cheese are trending and The “World’s Best” Mac & Cheese from Beecher’s Handmade Cheese, Seattle, trended to the top in the entrees, lunch and dinner category. The product is made with Beecher’s Flaghip and Just Jack cheeses, penne pasta and a “hint of spice,” the company said.
Blood orange marmalade
Bono USA Inc.
The Sicilian Blood Orange Organic Marmalade from Bono USA Inc., Fairfield, NJ, earned sofi Gold in the fruit spreads, jams and jellies category. The product is made with fresh fruit and sweetened with cane sugar.
Functional beverage winner
The Republic of Tea, Inc.
The Beautifying Botanicals Daily Beauty Tea from The Republic of Tea, Inc., Larkspur, Calif., was the winner in the functional beverage category. The company said the hydrating tea includes a blend of botanicals to improve skin complexion. The beverage has a blueberry and lavender flavor and is free of caffeine.
Everything butter
Fix & Fogg
Fix & Fogg’s Everything Butter earned the top place in the nut, seed and confectionery butters category. The spread is made with hemp, almonds, peanuts, pumpkin seeds, chia seeds, sesame seeds, sunflower seeds and flaxseed. It has no added sugar or palm oil, according to the Houston, Texas-based company.
Veggie patty mix
Soul Solution
The Soul Patty is a vegan, gluten-free dry mix for the making of patties, fritters, fillings and hash. From the Soul Solution, San Clemente, Calif., the product won the sofi Gold award in the plant protein category. The product is formulated with brown rice, quinoa, chia, sunflower seeds, vegetable protein, spices and potato starch.
Spicy chicken ramen bone broth
Noma Lim
Noma Lim’s Spicy Chicken Bone Broth is made with organic chicken, red miso and sake. The product earned Sofi gold in the soup category. The Oakland, Calif.-based company recommended pairing the slightly spicy and creamy broth with noodles and toppings to create a restaurant-quality ramen bowl at home.
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