Artisan, Kent-based firm Taywell Ice Creams has won the coveted Best New Use of Food Ingredients trophy in the industry’s Oscars – the Food Manufacturing Excellence Awards (FMEAs), at the London Park Lane Hilton in a glittering award ceremony on November 20.
The firm’s achievements were recognised in front of hundreds of industry guests, as the company’s MD Alastair Jessel collected the award from Paul Harvey, of category sponsor Univar Food Ingredients. They were joined on stage by the awards host and star TV presenter Mark Durden-Smith.
The FMEA awards’ independent judging panel – led by Paul Wilkinson, chair of National Skills Academy and non executive director of Thorntons – praised the company’s bold and innovative approach to new product development. The judges singled out its product Sweet Rebellion, which is a healthy ice cream made without processed sugars but still tastes good, they said.
“This novel ice cream makes use of stevia as a sweetener combined with other ingredients to deliver taste and ‘scoopability’,” said the judges. “This was a huge technical achievement designed specifically to meet a colossal challenge.”
The business was formed about eight years ago by an entrepreneur looking to create novel stand-out products in the ice cream sector. Innovative products feature flavours such as Japanese Green Tea, Chocolate and Wasabi and Kaffir Lime Leaf.
New to the portfolio is a range of lactose free ice creams as well as ‘Sweet Rebellion,’ which contains no artificial additives, colours, stabilisers or added sugars, relying only on natural ingredients and natural sweeteners.
The ice cream and sorbet business fought off stiff competition from fellow short-listed firms: Pulsetta Foods and Willowbrook Foods.