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BEST NEW PRODUCT COMPETITION & DISPLAY

DEADLINE to submit: 30 May 2018

The Best New Product Competition and Display recognizes new products judged on their quality and value to the specialty coffee and tea industry. Award trophies are presented to the winners of exhibiting companies during World of Coffee. 

Entry conditions – manufactured by a company exhibiting at this year’s World of Coffee, was introduced to the marketplace after last year’s World of Coffee Budapest (June 15, 2017), and is available for shipment.

• Must be an exhibitor in the exhibit hall to enter
• Coffee cannot be a main ingredient in Specialty Beverage Stand-Alone, Specialty Beverage Flavor Additive or Food categories
• Entry must be new to your company since June 15, 2017
• Entry can be debuted at WOC and must be available for sale to the industry
• Prototypes are not allowed
• Entries must be available in the exhibitor booth and have some supporting data indicating the entry’s intended use
• SCA reserves the right to reclassify or decline an entry
• Awards are at the discretion of SCA
• Entries will be judged on at least 3 out of the 5 judging criteria
• Each entry is €100

Judging will take place on Wednesday, June 20 between 9 a.m. and 6 p.m. and/or Thursday June 21 between 9 a.m. – Noon. Entrants will receive a time slot to present the product to the judges and a company representative must be available to do so between these hours. Winners will be announced on the show floor Thursday afternoon. As added-value, all shortlisted product entries can be displayed in the Best New Product Display on the show floor. A placard with company name, booth number and Award category will accompany the winning products on display.

Questions? Please contact Rebecca Dunwoody rebecca.dunwoody@eventhaus.ie


COMPETITION CATEGORIES

COMMERCIAL COFFEE OR TEA PREPARATION AND SERVING EQUIPMENT
Any equipment used to prepare or serve coffee or tea in a commercial environment. For example, grinders, brewers, espresso machines, roasters, thermal pots and servers.

CONSUMER COFFEE OR TEA PREPARATION AND SERVING EQUIPMENT (ELECTRICAL)
Any equipment used to prepare or serve coffee or tea in a non-commercial environment (e.g., grinders, brewers, espresso machines, roasters, thermal pots and servers) in enhancing the quality of specialty coffee and tea beverages in the consumer marketplace.

CONSUMER COFFEE OR TEA PREPARATION AND SERVING EQUIPMENT (NON-ELECTRICAL)
Any equipment used to prepare or serve coffee or tea in a non-commercial environment (e.g., grinders, brewers, espresso machines, roasters, thermal pots and servers) in enhancing the quality of specialty coffee and tea beverages in the consumer marketplace.

COFFEE ACCESSORIES
For example, mugs, cups, lids, cleaning brushes, dump boxes, tampers, measuring items, etc.

SPECIALTY BEVERAGE STAND ALONE
Is a beverage or beverage mix. Entries are limited to one flavor for judging per single paid entry.

SPECIALTY BEVERAGE FLAVOR ADDITIVE (one flavor only)
Is a syrup, flavor, creamer or sweetener that is designed to add flavor to coffee or tea beverages. Entries are limited to one flavor for judging per single paid entry.

PACKAGING
A package is defined as material which is removed or opened to be able to use the product inside. This category includes any packaged beverage or product (does not include cups or lids).

FOOD
This category includes all foods, not in liquid form.

OPEN CLASS
Open to products that do not fit in any of the above entry categories, and align with the current industry trends.

TECHNOLOGY
Open to computer and mobile applications.


JUDGING CRITERIA

Best I.D.E.A.S.

  • Innovation and/or Improvements – does the good or service create value for which customers will pay, is cost effective and does it satisfy a specific need? Is it a new twist or spin on a classic?
  • Design – is the product aesthetically appealing? Is the overall result a positive, creative experience? Does the process of creating the product minimize material use or incorporate recycled, upcycled, or otherwise sustainable materials (or in the case of food and beverage products, ingredients from sustainable sources)?
  • Education – how does this entry contribute to the enhancement or improve the knowledge of the coffee community? What is the greatest potential of this product?
  • Agro-ecology – how does this entry impact origin? Does the formulation or manufacturing process make the entry healthier and/or sustainable? Does the entry use science, business models, policies to support healthy relationships between the producers and the consumers?
  • Science – does this entry impact the science of coffee? If so, how? What science, if any, was utilized in the development of this entry

Questions for All Categories:

  • Is there anything similar on the market? If yes, why is this entry better?
  • Is this product in line with current industry trends and consumer preferences?

 Awards

  • Winner of Each Category
  • Honorable Mention
  • Best of Show