Spirit of Innovation Awards .taxonomy-header__description{ width: 675px !important; max-width: 100% !important; }

Celebrating Innovation in Food & Beverage

The Spirit of Innovation Awards honor the food and beverage development teams behind today’s most inventive products. From consumer insights and R&D to formulation and full-scale launch, we recognize innovation at every stage. Founded by Prepared Foods in 2003, the program continues to spotlight the trends, people, and products shaping the future of the industry.

Want to see who stood out last year? View Past Winners →

Think your product has what it takes? Enter the Awards ↓

]]> https://www.preparedfoods.com/rss/5980 en-us Upcycled Veg Brings ‘Better Beef’ to Foodservice garrisonr@bnpmedia.com (Robert Garrison) Born from chef-driven innovation and years of field testing, the Spare Burger delivers full beef flavor with a lighter environmental footprint. Early adopters say the upcycled blend is helping meet health, sustainability and operational goals—without compromise.

]]> http://www.preparedfoods.com/articles/131110 Tue, 25 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131110-upcycled-veg-brings-better-beef-to-foodservice Marzetti Cracks the Code on Gluten-Free Toast garrisonr@bnpmedia.com (Robert Garrison) Marzetti’s R&D team reinvented gluten-free baking with a dough-based method that proofs and rises like real bread. The result: Texas Toast with the texture and taste consumers “can’t believe is gluten-free.”

]]> http://www.preparedfoods.com/articles/131109 Mon, 24 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131109-marzetti-cracks-the-code-on-gluten-free-toast Sargento Ages Innovation with Natural American Cheese garrisonr@bnpmedia.com (Robert Garrison) After more than 10 years of experimentation and technical refinement, Sargento has unveiled a natural version of American cheese that melts and tastes like the classic. The launch highlights how patient R&D and process innovation can reshape a traditional category.

]]> http://www.preparedfoods.com/articles/131103 Fri, 21 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131103-sargento-ages-innovation-with-natural-american-cheese Floura Turns Fruit Waste Into Functional Fiber garrisonr@bnpmedia.com (Robert Garrison) Known for redefining ice cream, Jeni Britton now brings her creative spirit to gut health with Floura Fruit Crush Bars. Made from upcycled melon and tropical fruit rinds, the bars deliver delicious sustainability with a diverse fiber boost.

]]> http://www.preparedfoods.com/articles/131102 Thu, 20 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131102-floura-turns-fruit-waste-into-functional-fiber Pop Oats Brings Crunch to the Oat Aisle federd@bnpmedia.com (David Feder , RDN) Pop Oats transforms the humble oat into a craveable, crunchy snack that goes far beyond breakfast. With USDA-backed innovation, the brand aims to launch oats into the snacking universe.

]]> http://www.preparedfoods.com/articles/131101 Wed, 19 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131101-pop-oats-brings-crunch-to-the-oat-aisle Jurgielewicz & Son Wins Innovation Honors for Duck Carnitas garrisonr@bnpmedia.com (Robert Garrison) Joe Jurgielewicz & Son earned Prepared Foods’ Spirit of Innovation award for its fully cooked Duck Carnitas, designed to bring authentic flavor and kitchen efficiency to foodservice. The shredded, seasoned duck offers chefs a versatile, premium protein for creative menu applications.

]]> http://www.preparedfoods.com/articles/131086 Tue, 18 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131086-jurgielewicz-and-son-wins-innovation-honors-for-duck-carnitas Fermenting a First: How Fermenteria Brewed a Better Buzz federd@bnpmedia.com (David Feder , RDN) From a single sip in Nicaragua to a full-scale brewery in Texas, Fermenteria’s founders reimagined fermentation with both hard and alcohol-free kefirs. The result? A bright, bubbly drink built on passion, persistence, and probiotic innovation.

]]> http://www.preparedfoods.com/articles/131085 Mon, 17 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131085-fermenting-a-first-how-fermenteria-brewed-a-better-buzz Eli’s S’Mores Cheesecake Fires Up Food Innovation garrisonr@bnpmedia.com (Robert Garrison) What happens when four T’s—trends, technology, taste, and texture—come together in dessert form? Eli’s S’Mores Cheesecake transforms campfire nostalgia into an award-winning indulgence that’s as smart as it is sweet.

]]> http://www.preparedfoods.com/articles/131069 Fri, 14 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131069-elis-smores-cheesecake-fires-up-food-innovation Sous Vide Meets Southern Comfort: Biscuits & Gravy Reinvented garrisonr@bnpmedia.com (Robert Garrison) What happens when culinary creativity and food science collide? For Cuisine Solutions, it meant transforming one of breakfast’s messiest favorites into a handheld, protein-packed success story now heating up Costco shelves.

]]> http://www.preparedfoods.com/articles/131068 Thu, 13 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131068-sous-vide-meets-southern-comfort-biscuits-and-gravy-reinvented Ajinomoto Turns Trend Insight Into Innovation garrisonr@bnpmedia.com (Robert Garrison) By blending consumer insight with culinary creativity, Ajinomoto transforms an emerging menu trend into an award-winning product. The result: a craveable, on-the-go snack that delivers comfort, texture, and cross-cultural flavor appeal.

]]> http://www.preparedfoods.com/articles/131067 Wed, 12 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131067-ajinomoto-turns-trend-insight-into-innovation Prepared Foods Honors 2025 Spirit of Innovation Award Winners garrisonr@bnpmedia.com (Robert Garrison) Prepared Foods’ 2025 Spirit of Innovation Awards recognize excellence in new product development across retail, foodservice, and alternative channels. From authentic flavors to functional benefits, this year’s winners exemplify how trend insight, creativity, and collaboration drive industry innovation.

]]> http://www.preparedfoods.com/articles/131066 Tue, 11 Nov 2025 00:00:00 -0500 https://www.preparedfoods.com/articles/131066-prepared-foods-honors-2025-spirit-of-innovation-award-winners Rich’s On Top Oat Milk Soft Whip Sets New Standard for Non-Dairy Toppings garrisonr@bnpmedia.com (Robert Garrison) Pour it On! New products help Rich Products build on 79-year legacy of non-dairy, plant-based innovation.

]]> http://www.preparedfoods.com/articles/129931 Thu, 07 Nov 2024 00:00:00 -0500 https://www.preparedfoods.com/articles/129931-richs-on-top-oat-milk-soft-whip-sets-new-standard-for-non-dairy-toppings How Chunk Foods Is Redefining Plant-Based Meats garrisonr@bnpmedia.com (Robert Garrison) Chunk Foods leverages fermentation for a new wave of cleaner, whole-muscle plant-based meats.

]]> http://www.preparedfoods.com/articles/129923 Wed, 06 Nov 2024 00:00:00 -0500 https://www.preparedfoods.com/articles/129923-how-chunk-foods-is-redefining-plant-based-meats Product Development— with a Purpose: The Story Behind Magic Cactus garrisonr@bnpmedia.com (Robert Garrison) Magic Cactus’ formulation features 2mg of THC, 4mg of CBG, and 6mg of CBD; a “2-4-6” ratio for what Locarni describes as an “approachable, session-able ‘buzz’” where consumers control the consumption experience.

]]> http://www.preparedfoods.com/articles/129921 Tue, 05 Nov 2024 00:00:00 -0500 https://www.preparedfoods.com/articles/129921-product-development-with-a-purpose-the-story-behind-magic-cactus Simplot Food Group Translates Trends to Tastes With Waffle-Flavored Potatoes garrisonr@bnpmedia.com (Robert Garrison) Simplot Maple City Waffle line transforms popular menu entrée into a versatile, on-the-go option for operators, consumers.

]]> http://www.preparedfoods.com/articles/129912 Mon, 04 Nov 2024 00:00:00 -0500 https://www.preparedfoods.com/articles/129912-simplot-food-group-translates-trends-to-tastes-with-waffle-flavored-potatoes The Innovation of Mama’s Creations On-The-Go Cup Line garrisonr@bnpmedia.com (Robert Garrison) Mama’s Creations—company on the grow targets consumers on the go.

]]> http://www.preparedfoods.com/articles/129909 Fri, 01 Nov 2024 00:00:00 -0400 https://www.preparedfoods.com/articles/129909-the-innovation-of-mamas-creations-on-the-go-cup-line How Campbell’s Innovated Snacking with Goldfish Crisps garrisonr@bnpmedia.com (Robert Garrison) “Goldfish is a brand that continues to appeal to consumers of all ages. With Goldfish Crisps, our mash-up of crackers and potato chips, we saw an opportunity to offer families a new and crave-worthy snacking experience in a way that only Goldfish can,” says George Vindiola, Campbell’s senior vice president, Research & Development for Snacks.


]]> http://www.preparedfoods.com/articles/129905 Thu, 31 Oct 2024 00:00:00 -0400 https://www.preparedfoods.com/articles/129905-how-campbells-innovated-snacking-with-goldfish-crisps Prepared Foods’ 22nd Annual Spirit of Innovation Food & Beverage Awards garrisonr@bnpmedia.com (Robert Garrison) This year’s Spirit of Innovation Awards honorees reflect some of the industry’s best efforts in snacking and new approaches to formulating snacks and plant-based and non-alcoholic alternatives. Still other items skillfully tackle on-trend tastes (such as maple) and textures.

]]> http://www.preparedfoods.com/articles/129890 Fri, 25 Oct 2024 08:00:00 -0400 https://www.preparedfoods.com/articles/129890-prepared-foods-22nd-annual-spirit-of-innovation-food-and-beverage-awards Prepared Foods Open Nominations for Spirit of Innovation Awards Established in 2003 by Prepared Foods, these awards have recognized landmark food and beverage product launches.

]]> http://www.preparedfoods.com/articles/128844 Tue, 09 Jan 2024 06:30:00 -0500 https://www.preparedfoods.com/articles/128844-prepared-foods-open-nominations-for-spirit-of-innovation-awards Experience R&D Inspiration at the Prepared Foods Spirit of Innovation Awards BNP Media food and beverage editors used that information to identify approximately 40 new products, which advanced through two rounds of preparation and tasting in late June and late July at Charlie Baggs Culinary Innovations, Chicago.

]]> http://www.preparedfoods.com/articles/128552 Tue, 26 Sep 2023 05:45:00 -0400 https://www.preparedfoods.com/articles/128552-experience-r-and-d-inspiration-at-the-prepared-foods-spirit-of-innovation-awards Changing the Channel to Foodservice garrisonr@bnpmedia.com (Robert Garrison) This May, the National Restaurant Association recognized VMG’s frittata line as a FABI award winner. This July, Prepared Foods’ Spirit of Innovation Award judges also named VMG’s Spinach Egg White Frittata as best new entry in the alternative channel.

]]> http://www.preparedfoods.com/articles/128507 Mon, 11 Sep 2023 12:30:00 -0400 https://www.preparedfoods.com/articles/128507-changing-the-channel-to-foodservice Better Breads (and More) garrisonr@bnpmedia.com (Robert Garrison) A successful product formula needs just the right ingredients in the right proportions. The same axiom applies to a great company and/or a disruptive innovation. It requires just the right combination of people, process, product and consumer appeal—which in this case, involves protein, an essential dietary macronutrient.

]]> http://www.preparedfoods.com/articles/128481 Thu, 07 Sep 2023 08:00:00 -0400 https://www.preparedfoods.com/articles/128481-better-breads-and-more Egg-celent New Option garrisonr@bnpmedia.com (Robert Garrison) Don’t look now but plant-based eggs are changing the landscape. In fact, a plant-based sunnyside up egg from Los Angeles’ Yo Foods Inc. (dba Yo Egg) earned recognition as “Judges’ Selection / Most Innovative Product” in Prepared Foods’ 2022-2023 Spirit of Innovation Awards.

]]> http://www.preparedfoods.com/articles/128476 Wed, 06 Sep 2023 11:00:00 -0400 https://www.preparedfoods.com/articles/128476-egg-celent-new-option Deliver Taste, Texture—and Time garrisonr@bnpmedia.com (Robert Garrison) Although it didn’t take long to add up those insights, General Mills admits it took a while to formulate, test, and ultimately develop new Pillsbury Freezer-to-Oven Chocolate Swirled Croissants from General Mills Foodservice. Equally suited to both commercial and non-commercial operations, the croissants debuted this January 2023 after two years in development.

]]> http://www.preparedfoods.com/articles/128475 Tue, 05 Sep 2023 11:00:00 -0400 https://www.preparedfoods.com/articles/128475-deliver-taste-textureand-time Great (Boba) Balls of Flavor! garrisonr@bnpmedia.com (Robert Garrison) Consumers simply snip a pouch, pour the contents into a cup and microwave it for 45 to 60 seconds. Afterward, they pour the contents into a glass over a cup of ice and then add in a cup of regular or plant-based milk to suit. Flavors introduced since 2021 now include Brown Sugar, Strawberry, Coffee, Mango, Milk Tea, Matcha, and Taro.

]]> http://www.preparedfoods.com/articles/128474 Fri, 01 Sep 2023 11:00:00 -0400 https://www.preparedfoods.com/articles/128474-great-boba-balls-of-flavor Cold-Pressed Processing Transforms Dried Green Bananas into Pasta garrisonr@bnpmedia.com (Robert Garrison) Solely says it used its signature, patented cold-pressing process to transform dried green bananas into a traditional fusilli shape and texture. The dark-colored Organic Green Banana Fusilli Pasta cooks to an al-dente texture in just four minutes and is ready to be topped with a sauce or other ingredients.

]]> http://www.preparedfoods.com/articles/128473 Thu, 31 Aug 2023 11:00:00 -0400 https://www.preparedfoods.com/articles/128473-cold-pressed-processing-transforms-dried-green-bananas-into-pasta Bacon—Without the Oink garrisonr@bnpmedia.com (Robert Garrison) They say necessity is the mother of invention. Yet here’s the story of an innovation father figure. Meet David Jones, creator of plant-based Bakon and co-founder of Thrilling Foods Inc. in Portland, Ore.

]]> http://www.preparedfoods.com/articles/128472 Wed, 30 Aug 2023 11:00:00 -0400 https://www.preparedfoods.com/articles/128472-baconwithout-the-oink Prepared Foods’ 21st Annual Spirit of Innovation Food + Beverage Awards Tastes, trends and teamwork helped seven new products earn top honors in Prepared Foods’ 21st annual Spirit of Innovation (SOI) awards competition this summer.

]]> http://www.preparedfoods.com/articles/128470 Mon, 28 Aug 2023 09:30:00 -0400 https://www.preparedfoods.com/articles/128470-prepared-foods-21st-annual-spirit-of-innovation-food-beverage-awards The Best in Food & Beverage Product Development Prepared Foods’ Spirit of Innovation Awards recognize product development teams for excellence with innovative new products. Winners are acknowledged for each step of the process: from insights and ideation through formulation and full development of the product. Join the virtual audience on August 9 at 11am EDT.



]]> http://www.preparedfoods.com/articles/127143 Fri, 22 Jul 2022 10:00:00 -0400 https://www.preparedfoods.com/articles/127143-the-best-in-food-and-beverage-product-development Simple Mills’ Sweet Thins Combine Better-For-You Snacking with Earth-Friendly Appeal garrisonr@bnpmedia.com (Robert Garrison) Sweet Thins were designed to help build the market for watermelon seeds, which come from a variety of watermelon that is specifically grown for its seeds rather than its flesh.


]]> http://www.preparedfoods.com/articles/127152 Fri, 22 Jul 2022 09:00:00 -0400 https://www.preparedfoods.com/articles/127152-simple-mills-sweet-thins-combine-better-for-you-snacking-with-earth-friendly-appeal