CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 04/11/22

32 finalists to compete in Flavor of Georgia food product contest

By Jordan Powers
2022 Flavor of Georgia first round judging
Judges tasted and ranked 148 products in the first round of the Flavor of Georgia competition in mid-March. Thirty-two Georgia products were selected to advance to the final round of judging on April 21 at the Classic Center in Athens. 

Judges have selected 32 finalists to compete in the second and final round of the University of Georgia College of Agricultural and Environmental Sciences’ annual Flavor of Georgia food product contest. Narrowed from a field of 148 products, the finalists will compete on April 21 at The Classic Center in Athens with an award ceremony to follow.

The contest is the state’s proving ground for small, start-up food companies as well as established brands looking for recognition or new markets. This year’s finalists represent all corners of the state and the best of Georgia’s diverse culinary heritage.

“The Flavor of Georgia competition is an opportunity for the Department of Food Science and Technology (FST) to make an impact with companies and individuals who are developing new products and new businesses — ultimately, these new products and businesses benefit not only those who are directly involved in them but also those who buy the products they sell,” said FST Department Head and Professor Manpreet Singh. “With a wealth of resources at their disposal through FST on the Athens and Griffin campuses, Flavor of Georgia competitors are able to develop flavorful, marketable and profitable products for consumers.”

Judges for the final round of the contest will include food brokers, grocery buyers and other food product experts. Entries are evaluated by category based on their Georgia theme, commercial appeal, taste, innovation and market potential. Contestants will provide samples to judges while pitching their products in a three-minute presentation. Winners will be named for each category, the overall grand prize and a people’s choice award, which will be chosen by event attendees.

The 2022 Finalists

This year’s finalists are listed by company, product name and city within the 11 competition categories. All entries are from Georgia-based businesses.

Barbecue Sauces

  • Brooksmade Gourmet Foods Inc., Habanero Soulful Sauce, Alpharetta
  • Lane’s BBQ, Pineapple Chipotle Sauce, Winder
  • O’Baby BBQ, Sweetie Sauce, Dawson

Beverages

  • Boarding Pass Coffee, Monte Alegre (Brasil) — Light Roast, Milton
  • Byne Blueberry Farms, Blueberry Cider, Waynesboro
  • HIBO LLC, HIBO Classic Hibiscus Superdrink +Peach, Bishop

Condiments and Salsas

  • Point Blank Pepper Company, Smoke Rings, Marietta
  • Powerful Pepper Company, Hot Pickled Okra, Marietta
  • Pride Road LLC, Peach Hibiscus Chutney, Lithonia

Confections

  • Maybird Confections, White Gold Pecan Toffee, Alpharetta
  • Rock Salt Milk Bar, Caramel Pecan Cookie, Newnan
  • Zolene Gluten-Free Delights LLC, Gluten-Free Vegan Pecan Praline Blondies, Atlanta

Dairy and Related Products

  • Hart Dairy, Pasture Raised & Grass Fed 365 Days Per Year Chocolate Whole Milk, Alpharetta
  • Rock House Creamery, Tomato, Basil and Garlic Fresh Chevre, Newborn
  • Suga’s Enterprises LLC, Gourmet Black Truffle Pimento Cheese, Powder Springs

Honey and Related Products

  • Deju LLC, Grandma’s Honey Stuff, Conyers
  • Savannah Bee Company, Hot Honey, Savannah

Jams and Jellies

  • Georgia Jams LLC, Vidalia Onion Spread, Williamson
  • three b’s jams LLC, three b’s Strawberry Jalapeno Jam, Greensboro
  • We Bee Jammin’ LLC, Strawberry Lemonade Marmalade, Pooler

Meats and Seafood

  • 920 Cattle & Company, Southern Caprese Sausage, Millen
  • Sunset Farm Foods, Sunset Farm Brand Country Applewood Smoked Sausage, Valdosta
  • White Oak Pastures, Pastured Pork Bacon, Bluffton

Miscellaneous

  • Buenos Dias Pupusas, Pupusas, Atlanta
  • Ruthie’s Best, Ruthie’s Best Butterscotch Sauce, Albany
  • Sutton Mill Creek Syrup Co., Spiced Apple Cider Hickory Syrup, Clarkesville

Sauces and Seasonings

  • Komodo Sauces, Komodo Black, Kennesaw
  • Lane’s BBQ, Spellbound Rub/Seasoning, Winder
  • Num Num Sauce Company, Num Num Sauce, Atlanta

Snack Foods

  • All the Fixins Pecans, “Get ‘em Riled Up” Crunchy Chocolate Pecans, Twin City
  • Cassava Breads, Garlic & Herb Cheese Bread, Evans
  • Mokipops LLC, Mokipops Basil Lemonade Frozen Fruit Bar Popsicle, Atlanta

Showcasing Georgia’s best

Flavor of Georgia is more than a contest —the event helps to promote the variety and successes of food entrepreneurs all over the state. Since 2007, more than 1,500 products have been entered into the contest, and participating businesses have experienced increased sales, business contacts, publicity and overall interest in their products.

Past finalists report that participation in the contest boosts their annual sales by about 20% on average. Taking into account multiplier effects, it is estimated that increased sales from participating in Flavor of Georgia contribute to more than $5.6 million in annual revenue for the Georgia economy, according to a follow-up survey of previous finalists and winners from 2015-19.

“Not only were these products sold in Georgia but sales have also been reported in all 49 other states,” said Sharon Kane, study author and economist with the CAES Center of Agribusiness and  Economic Development. “Significant sales were reported throughout the southeast in Alabama, Tennessee, North Carolina, Florida and South Carolina.”

The Flavor of Georgia food product contest is organized by the UGA CAES Department of Food Science and Technology with support from the Georgia Department of Agriculture, Georgia Grown and Georgia Agribusiness Council.

“Flavor of Georgia is a showcase of all that the Department of Food Science and Technology does, from flavor profiling to extending the shelf life of a product and value addition of food products,” Singh said.

To learn more about the contest, including benefits and registration, visit flavorofgeorgia.caes.uga.edu.

Jordan Powers is the public relations manager for UGA's College of Agricultural and Environmental Sciences.

Authors:
Jordan Powers
Experts/Sources:
Manpreet Singh
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.
Thermal imaging technology could improve the production of fruits and vegetables. CAES News
Thermal imaging may help fruits, veggies stay fresher longer 10/28/24 Savannah Peat
Before your favorite produce arrives at the grocery store, it must be carefully harvested and maintained across long stretches of time. A recent University of Georgia review suggests new temperature measuring technologies could make that process much simpler, amid growing agricultural challenges fueled by fluctuating climates. Maintaining temperature, humidity and light is critical to ensuring fruits and vegetables don’t spoil or deteriorate rapidly. Temperature spikes are the root of adverse outcomes, so monitoring these changes quickly and accurately is key.
Cairo, Georgia CAES News
New funding for UGA faculty to address rural issues 09/16/24 Baker Owens
The Rural Engagement Workshop for Academic Faculty at the University of Georgia has announced the list of funded faculty seed grants to address issues in rural Georgia. The grants offer funding between $5,000 and $10,000 for faculty to engage with rural Georgians on issues that are critical for their communities. The program encourages collaboration between faculty in UGA schools and colleges with faculty in Public Service and Outreach and UGA Cooperative Extension already working throughout rural Georgia.