In advance of its annual New Products Conference, Prepared Foods ( is pleased to announce the 2017-2018 winners of its “Spirit of Innovation” (SOI) new product awards. In its 16th year, the SOI program is unique in that it not only recognizes noteworthy new products—but the many team members behind the scenes. 

Prepared Foods reaches and serves all those food and beverage manufacturing professionals involved in the new product development cycle. These functional leaders are those in marketing, sales and consumer insights, R&D, innovation, culinary, purchasing and packaging,” notes Bob Garrison, Prepared Foods Editor-in-Chief. “In our Spirit of Innovation judging, we consider much more than just initial sales results. We’re look to reward entire new product teams for collaborating to identify and address market gaps—across all retail, foodservice and alternative channels. We believe our 2017-2018 honorees have developed some of most unique new products with equally compelling stories about product development.”



Company / Product: Real Good Foods, Chicken Crust Pizza

Description: These new frozen pizzas use chicken and cheese in the crust for a grain-free, gluten-free item with only 4 grams of carbohydrates and 25 grams of protein in a 5-inch, single-serve portion.


Company / Product: High Liner Foods, Can’t Mess it Up! Frozen Seafood Entrées 

Description: Canadian processor perfects goof-proof process and packaging (patent-pending reserve sous-vide) so consumers can prepare flavored seafood entrees in just 10 minutes.


Company / Product: Califia Farms, Califia Probiotic Non-Dairy Yogurt Drinks

Description: New drinkable line is a disruptive cross between dairy-based probiotic yogurts and plant-based yogurts. Multi-year development process saw Califia develop its own proprietary live, active probiotic cultures to grow in its blended base of almondmilk and coconut cream.


Company / Product: REBBL, Rebbl Reishi Cold Brew

Description: Rebbl delivers the hat trick. This new Non-GMO coconut milk elixir delivers for taste, trend (organic fair trade cold brewed coffee) and functional technology (including Reishi mushroom extract and coconut MCT oils).

FOODSERVICE FRONT OF HOUSE (addressing consumer taste trends)

Company / Product: Mediterranean Brands’ Filipino Set

Description: Chicago-area manufacturer sources authentic ingredients; crafts a Filipino line of sauces, sides and an entrée; and gives consumers (and operators) true ethnic taste adventure.

FOODSERVICE BACK OF HOUSE (addressing customer-operator needs)

Company / Product: Tyson Fresh Meats, Chef Inspired Pork Cuts

Description: Tyson Fresh Meats collaborated with the company’s Prepared Foods unit to develop entirely new cutting methods for pork spare rib and pork bone-in loin. In doing so, Tyson created three exclusive, on-trend offerings to help operators offer distinctly new products: a Petite Pork Loin Rack, a Petite Porchetta and Frenched Spare Rib.


Company / Product: Johnsonville LLC, Premium Breakfast Sandwich Collection

Description: Three-year project to perfect four premium breakfast sandwiches to help C-store operators compete with quick-service casual restaurants and coffee cafes. Upscale offerings such as Andouille Scramble Wrap and an Italian Breakfast Panini use high quality sausage, real eggs, cheese and breads that perform well after being frozen, refrigerated and finally microwaved.

*Winners tied in judged scoring

Visit for award program details, past winners and more.

Spirit of Innovation Awards at Prepared Foods’ New Products Conference

Prepared Foods will honor Spirit of Innovation award winners in person on Monday, Oct. 1 during Prepared Foods’ 36th annual New Products Conference. The program will include award presentations and product tastings for all attendees. Visit for more details.

Spirit of Innovation Awards Judging

Eligible new products must have been introduced from January 2017 through March 2018. Food and beverage manufacturers (representing all channels) submitted 123 product nominations for first-round consideration. Products were graded on a 1-10 point scale for details involving demonstrated teamwork, unique product and market position, demonstrated sales. Prepared Foods then invited as many as 40 second-round finalists to submit products for tasting and judging by a team of editors and outside observers.

BNP Media’s Prepared Foods staffers evaluate all submissions and seek additional input from Chief Editors at sister BNP Media titles, including Beverage Industry, Dairy Foods, The National Provisioner (meat/poultry/seafood), Snack & Wholesale Bakery, Candy Industry and Refrigerated & Frozen Foods. Related BNP Media titles include Brand Packaging, Flexible Packaging and Packaging Strategies.