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Got fire?
A call for entries is being made for the 2008 Scovie Awards. (You know, the ones that salute all things spicy and barbecue.)
I've still got plenty of my loot from the last fiery foods show, but I'm already looking forward to what the next one will offer.
This year, there's a new Scovie category: fresh salsas.
(More below.)
Here's more, from the news release:
The deadline for submissions is Sept. 10.
As grocery industry buyers, and ultimately American diners, become increasingly aware of food trends, gourmet and specialty food manufacturers work to convince the public that their products are “hot.” Each year, hundreds of manufacturers enter their products in the Scovie Awards to further prove this claim to buyers. Considered “the gold standard” for recognizing achievement in the fiery foods industry, the Scovie Awards are named after Wilbur Scoville, the scientist who invented the scale that shows the “heat level” of peppers.
The 2008 Scovies Awards competition opened July 12, with the entry deadline September 10, 2007. Products can be entered in more than 70 categories, according to Fiery Foods & BBQ Magazine, which annually hosts the blind, independent judging. To enter, food manufacturers are invited to log on to www.fiery-foods.com and select the “Scovies” tab. Or, phone Sunbelt Shows at 505-873-8680.
New this year, the contest has added categories for a variety of fresh salsas, separating those products from processed salsas. Contest organizer Dave DeWitt has seen explosive growth in the number of salsas entered. “As salsas have evolved from a simple dip served with chips to an elegant sauce or garnish, there has been a tremendous growth in the salsa category,” notes DeWitt. “More and more retailers are carrying fantastic fresh salsas in refrigerated cases, and the Scovie Awards were adapted to create categories for these fantastic new products.”
Posted by Tamara Shope at 07:33 AM | Permalink
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