The Winners of the 2018 M.A.D.E. Awards
*M.A.D.E. = Marques Associées Distribution Event (Own Label Event)
The winners of the 2018 M.A.D.E. Awards were selected on 15th February 2018, at the École Hôtelière des Métiers de la Table in Paris. The jury composed of professionals from the distribution sector and journalists from the specialised press selected six winners from the 25 innovations that were nominated in the following categories: Innovation in the Techology/Process; Innovation in the packaging; Innovation in the Recipe/Formula/Ingredients; Breakthrought Innovation; Innovation in the Marketing/Positioning/Story Telling; and Open Innovation/Co-creation.
Following a secret ballot, the Best of M.A.D.E excellent award, wich goes to the best innovation overall, was also selected.
The M.A.D.E Awards and the «Best of M.A.D.E» award were presented to the winners at 6 p.m on 20th March during the dedicated ceremony in the TV studio. During the cocktail following this ceremony, chefs Jean-Marie Baudic and Pierre Lortie were at the M.A.D.E. Your Cuisine Lab to present 4-handed culinary demostrastions for the public´s enjoyment.
The winners were there and tasted the winning products!
INNOVATION IN THE TECHNOLOGY / PROCESS CATEGORY:
LE BONTÀ – READY-TO-EAT NATURALLY COOKED VEGETABLES
Three-product range of ready-to-eat cooked vegetables. Unflavoured and cooked without water. All of our vegetables are 100% Italian and 100% organic. White beans, red beans, and chickpeas.
Booth: H33 – Adriana VANNETTI – +33 (0)6 22 96 17 96 – adriana.vannetti@lebonta.it
INNOVATION IN THE PACKAGING CATEGORY:
SERVO ARTPACK – BIO-SOURCED AND COMPOSTABLE PACKAGING FILM
Metallic duplex light-blocking film made from renewable and 100% compostable compounds. All the materials used in the manufacturing process are compostable: cellulose, adhesives, inks, and varnishes.
Booth: C18 – Philippe ROUILLE – +33 (0)7 77 98 00 56 – philippe.rouille@artpack.ch
INNOVATION IN THE RECIPE / FORMULA / INGREDIENTS CATEGORY:
ESCAL – 12 STUFFED MUSSELS TO ENJOY
Stuffed mussels are classics of French gastronomy. The originality of this product is that they are presented in a crunchy edible shell.
Booth: S12-T13 – Alexia MULLER – +33 (0)3 88 60 05 56 – alexia.muller@escal.fr
BREAKTHROUGH INNOVATION CATEGORY:
POULEHOUSE – POULEHOUSE
Poulehouse presents an innovative concept that is respectful of all forms of life: a slaughter-free production system, that provides the first eggs from chickens that are not slaughtered at the end of their productive life.
Booth: X38 – Sébastien NEUSCH – +33 (0)6 76 15 08 00 – sebastien@poulehouse.fr
INNOVATION IN THE MARKETING/POSITIONING/STORY-TELLING CATEGORY:
ALPINA SAVOIE – LES PATES FILIERE FRANCAIS (AUTHENTIC FRENCH PASTA)
A range of high-quality pasta with strong commitments: 100% French, fair-trade, and authentic. We grow our wheat using methods and know-how that promotes our health and that of our lands. Our wheat is entirely pesticide-free. We work with more than 60 French farmers. We commit to a threeyear contract and a stable price that is independent of fluctuations on the world market.
Booth: F17 – Emma SAUTOU – +33 (0)7 60 73 47 97 – esautou@alpina-savoie.com
OPEN INNOVATION / CO-CREATION CATEGORY:
LACREM S.A. / FARGGI MENORQUINA – N’ICE ICED COCKTAILS
Four varieties (Mojito, Margarita, Piña Colada, and Daiquiri Strawberry) designed to adhere to ice cream production requirements. The cardboard packaging is lightweight and easy to use. Moreover, it is perfectly adapted to the security requirements that are increasingly being imposed at festivals and concerts.
Booth: T15 – Emmanuel ROUILLER – +33 (0)6 71 18 03 43 erouiller@farggimenorquina.com
