CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 12/02/11

2012 Flavor of Georgia food product contest accepting entries

By April Reese Sorrow

High Road Craft Ice Cream won top prize in the dairy division of this year’s Flavor of Georgia Food Product Contest. Since winning the University of Georgia contest, the company has been growing by leaps and bounds.

Eight months ago High Road Craft sold its handmade ice cream to about 50 restaurants in Atlanta. Today, their creamy desserts are featured in 150 restaurants, 22 Whole Food Markets and on the shelves of specialty markets from North Carolina to Colorado.

“The Flavor of Georgia contest really brought a lot of exposure to us, our sales have quadrupled,” said Nicki Shroeder, the company’s chief marketing officer. “After winning the contest, we could add ‘Flavor of Georgia Award Winner’ to our marketing materials and it gave credibility to our products.”

2012 Contest

On March 13, the UGA Center for Agribusiness and Economic Development will reveal the winners of the 2012 Flavor of Georgia contest at Georgia Ag Day.

Judges look for market-ready foods - either commercially available or prototypes - from across the state. Categories include barbecue and hot sauces, confections, dairy products, meat products, snack foods, and jams, jellies and sauces. Entries are judged on flavor, best use of Georgia ingredients, Georgia theme, unique or innovative qualities, commercial appeal and originality.

Flavor of Georgia is only a starting point for many of the category winners, said Sharon Kane, contest director.

"More than 70 percent of last year's contestants saw an increase in their sales, publicity, business contacts and product interest following the contest," Kane said.

Winning Atmosphere

Shroeder said winning helped boost her business, but fostering relationships with other contestants and judges was another prize handed out by the contest.

“We got a lot of great feedback about the product from judges,” she said. “And being a part of something with so many great Georgia businesses was really rewarding. It is a neat event where we are paying homage to each other.”

High Road Craft Ice Cream works with another contestant, Southern Swiss Dairy, to source fresh dairy for its cream.

Product registrations will be accepted through Feb. 10, 2012. Semifinalists will be announced in February. Final judging will be March 12 at the Freight Depot in Atlanta. Register early and receive a reminder to send in products for judging.

Contestants can register online at www.flavorofgeorgia.caes.uga.edu and save $10 off registration fees. For more information, contact Kane at (706) 542-9809 or spkane@uga.edu.

The annual food contest is sponsored by the CAED in partnership with the Center of Innovation for Agribusiness, Office of Governor Nathan Deal, Georgia Department of Agriculture, Georgia Agribusiness Council, Walton EMC and the UGA Department of Food Science and Technology.

April R. Sorrow is a science writer with the University of Georgia Public Affairs Office.

Authors:
April Reese Sorrow
Experts/Sources:
Sharon P Kane
Barbara Petit, Georgia Organics, tallies up her scores during the 2011 Flavor of Georgia Food Product Contest. Flavor of Georgia logo
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Download Image
HurricaneHeleneGreenhouseDamageCropped CAES News
UGA Extension supports resilience in Georgia farm communities after Hurricane Helene 12/19/24 Emily Cabrera
Hurricane Helene wrought sweeping devastation across Georgia’s agricultural sector in late September, leaving an indelible mark on both the land and the people who tend it, bringing focus to vulnerabilities in Georgia’s farming industry and the need for more robust safety nets. In addition to the physical destruction, the hurricane took an emotional toll on Georgia’s farmers. In response, UGA Extension has prioritized mental health support.
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
UGA Extension experts search for safe seafood broth recipe 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
Placing in the top 0.05% of all scholars worldwide, Casimir Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions. CAES News
CAES food scientist named inaugural Highly Ranked Scholar by ScholarGPS 12/09/24
With over 30 years of research at the University of Georgia, renowned College of Agricultural and Environmental Sciences food scientist Casimir Akoh was named an inaugural Highly Ranked Scholar by ScholarGPS earlier this year. Placing in the top 0.05% of all scholars worldwide, Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions.
Holidaydinner CAES News
Holiday food safety 101: Tips to avoid foodborne illness from UGA Extension experts 12/04/24 Jordan Powers
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.
In Georgia alone, there are nearly 400,000 individuals employed in some segment of hospitality. With the unique mix of leisure travel in coastal Georgia and convention travel in Atlanta, HFIM students have a wealth of opportunities to choose the area that suits them best. CAES News
UGA redefines Southern hospitality through a thriving degree program 11/27/24 Claire S. Kinnard
There are nearly 400,000 individuals employed in some segment of hospitality in Georgia. With the unique mix of leisure travel in coastal Georgia and convention travel in Atlanta, University of Georgia hospitality and food industry management students have a wealth of opportunities to choose the area that suits them best. This versatile experience — with its focus on quality curriculum, meaningful interaction with local and national business, and experiential learning — has already begun graduating the next generation of hospitality leaders.