2022 Event

The Aurora International Taste Challenge 2022 - A record year with superb products

The fourth annual Aurora International Taste Challenge took place in the middle of August 2022 near Stellenbosch, South Africa, to celebrate and pay tribute to universal food quality. This event recognizes and awards food product excellence while assisting consumers purchase award-winning, professionally rated products with confidence. An award is not only a great marketing tool to ensure traction for distribution, wholesale, and retail, but adds content and bragging rights to social media posts and articles.

Products that are awarded, can utilise award artwork on packaging as well as in printed and electronic media. Many consumers are brand loyal, but will pick another product if it is rated. Unbiased assessment and an award is still one of the most cost-effective ways to assure that a product will be noticed and make it stand out among its competitors.

Celia Gilloway was the convener of the judges and invited some of the best food and drinks industry professionals to judge. With over 2800 glasses and many more tasting containers on hand, the work began. It was no small task to find the best, as each product was assessed using product-specific criteria in addition to the usual criteria such as appearance, smell, taste, mouth feel, and after-taste.

Even in difficult times, there is a definite need for products to be independently evaluated and awarded. This year showcases participants that are willing to adapt to the times and who are not afraid to innovate and take risks.

We would like to thank everybody who entered and who was so well-prepared to deliver samples in time, sometimes from the other side of the world. We received products from as far as Hawaii this year. We would specifically like to thank our partner, DHL, for handling the logistics.

Some market background:

Consumers are more aware of what is needed to live a healthy lifestyle, and there is a universal movement to be more aware of what we put in our bodies. Consumers are moving away from high-calorie products, and want products that consist of natural plant-based ingredients of known origin. Not only should ingredients be natural, but preferably tie in with an active lifestyle and contain vitamins or minerals as part of a balanced diet.

The new financial era created by world events has seen consumers looking for quality at lower prices, while the higher income individuals are not affected, and will still buy quality. The bottom line for both these consumer groups are quality, both on its own, and relative to the price.

Consumers are returning to pre-pandemic eating patterns, but habits such as snacking between meals, which grew enormously, will remain.

Drinks Awards

Currently, the trends in the beverage categories are towards CBD infused drinks, close to zero alcohol fermented drinks, alcohol-free beers and other non-alcoholic alternative drinks, and this was evident from this year's entries. With the growing surge in the trend towards more plant-based diets, milk alternatives like oats and soya milk are gaining steam.

Water again featured prominently in this year's entries, shaking up the wide lead belief that water is just water. Even in the humblest water classes, there were products that were just miles above their peers. Two examples that really did well where water from Norway, and water from the Arctic.

It is always thought that energy drinks are supposed to taste like medicine, but manufacturers are always looking for exciting ways to keep their customers happy and this class did not disappoint. There were some very original and exotic flavours, and generally the drinks had a good sugar/acid balance. 

This year also saw the entry of vitamin enriched tablets as well as collagen water, which shows innovation.

The ever-growing kombucha and kefir water class was again diverse in flavour and style. The balance of natural flavours in most of the kombucha was evident. The range of flavours was overwhelming, from passion fruit and hops, to elderflower and grapefruit. The kombucha and kefir water category surprised the judges because there seems to be no end to the creativity of the producers as far as flavour and elegance go.

Hard seltzers seem to be making great strides and some beautiful examples entered.

This year also saw the introduction of spirits as a category, and the judges were impressed with the gin and brandy categories in particular.

The beer styles were diverse and it was a world tour in beer heaven for the judges. The judges loved the range of beers presented and the array of stylistic differences. The quality was outstanding, and judges had difficulty finding clear favourites. The judges were also impressed by the Perry Cider that stood out above the rest.

Olives and Olive oil Awards

World olive and olive oil production finally increased in 2021/2022, after three years of decline. Because of the turmoil in the world, prices are however not likely to go down.

In the Southern Hemisphere in particular, production is increased, but the huge increase in production cost means that the price will not come down.

In general, the unflavoured EVOO had sensational flavours and aromas that were well-balanced and fruity, harmonious, with a good mouth feel and a fresh persistent taste. The more intense oils were full-bodied and well-balanced with a rich complex mouth feel and a good bitterness. The more robust oils had a peppery punch with lively fruit notes. The moderate examples were velvety and elegant, while some displayed herb and almond aromatic notes. A few entries were very mild and delicate, but showed surprising complexity. There were however a few examples with oxidised flavours, especially in the older vintages.

The flavoured oils represented a vast spectrum of tastes. Some flavours were incredibly fresh, a true testament to the quality of the ingredients used.

The olives were diverse in style, but most showed good quality and pure flavours. There was a range of colours, sizes, and flavours. The olives generally had good texture and quality, but there were some less than ideal examples too.

Results of the olive and olive oil awards

Coffee Awards

In a departure from traditional coffee events, coffee at the AITC is prepared and served in a way that is representative of the way consumers will enjoy coffee. Products are therefore evaluated in an environment and circumstances, similar to what consumers would experience at home, or in a coffee shop.

The expert baristas from Ground Up (https://www.learntoearn.org.za/index.php/ground-up-2/ground-up-about) took great care in brewing every coffee consistently, producing precision cups for all the judges. Pre-ground coffee, coffee prepared from whole beans, and for the first time pods were entered and were evaluated in different categories as black coffee, dairy and milk alternatives.

Consumers are getting more educated about coffee, and quality is becoming more of a focus for them.

It was evident to the judges that the overall quality increased from last year's event, with more diverse roasting and blending methods. The coffee ranged in origin from Ethiopia, Indonesia, Panama to Burundi, amongst others to take the judges through a world of coffees tour. The blended coffees did manage to hold their own, and there were some awesome examples. The three coffees that shone above the rest were from Burundi, Panama and Nicaragua.

Normally entries are mostly for black coffee and coffee from beans, but this year a surprising amount of entries is for coffee in pods, and coffee with milk. One of the top performing coffees were coffee presented in a pod, made from Panamanian beans.

Results of the Coffee and Tea awards

Tea Awards

This year was the first year that tea was judged and the judges were blown away with the excellent examples entered.

In the past tea was considered a staple, but there is a definite trend towards more premium teas, teas drank for the wellness factor, and coffee drinkers moving towards tea. In the past tea drinkers could only shop at their local grocer, but because of online shopping teas from around the world, and specifically specialist teas, are becoming more accessible.

The teas were mostly local varieties of Rooibos and Honeybush that impressed the judges. It was evident that these local teas, although completely different from overseas varieties, could hold their own.

Charcuterie, Sausage, Dried and Other Meat Awards

Charcuterie, cooked and uncooked sausages, patties, bacon and other meat products from all over the world were tasted, and the quality and diversity were evident

There seems to be a definite move back towards specialist butchers and deli meats amongst consumers. Charcuterie plates in restaurants and at home seem to be crowd pleasers. With the world overstimulated, and fed mediocre products where once was excellence, specialist butchers are starting to develop a cult following.

The cured meat entries were diverse and included some world-class products. Some were very complex with nutty flavours and lots of umami. The salami, in particular, was well represented with producers across the world showing off their expertise. The Chorizo class was well represented, but the judges had trouble finding many excellent products. Products that stood out were the unsmoked prosciutto, which had great mouthfeel and texture, while the judges praised the ham for its quality and the ideal fat to meat ratio.

Biltong, a local jerky variant also had a strong showing, displaying strength in a category many people take for granted. Despite the good turnout, there were very few stellar examples.

The different kinds of bacon entered ranged in quality and style, with the best entries showing natural smoky flavours and balance. The smoked examples were a step back into a time when smoking was an art, not just a singular overwhelming selling point. The curing of the bacon and the amount of salt used differentiated entries. In general, the class disappointed, with very few entries doing extremely well.

In the uncooked sausage category, there were some pleasant surprises for the judges. The local “boerewors” held its own again this year, with some traditional and well-made examples. Some were however small departures from the traditional, showing there is still evolution in the flavour spectrum for this traditional sausage. It seems that there is a conscious move towards a balance of flavour, but slightly different flavour profiles and styles were evident. One judge commented that a lot of the uncooked sausages contained too much nitrates, and some were just too pink to be taken seriously.

Patties varied a lot in quality. The best examples made use of good quality meat and had the optimum amount of fat. The judicial use of spices had a significant influence on the end product.

This category shows that there is still evolution, and love from the side of the producer to innovate and produce good quality products across the board.

This year, the trophy for the best South African product in the meat awards category goes to Babylonstoren in Paarl, for their toasted coriander flavoured, prosciutto style ham that was cured and aged for eight months. Well done!

Baked Goods and Confectionary

This year showed a small turnout for a category that admittedly was in its first year. Baked products with lower sugar and artisan pastries seem to be making great headway among consumers, with some market watchers likening the pastries trend to the awakening of coffee and wine, with some consumers willing to travel far to seek out quality.

Bakers often work long hours and have to wake up early in the morning, so it was heartening to see these unsung champions finally get honoured.

The baked goods entered were very diverse in style. Many of the products had to be finished in an oven on site, to ensure freshness. Overall, there was very good technique involved, and the artisanal element was present in even some large bakeries.

Confectionary is an art often relegated to a class that only children love, but adults with great taste have a particular fascination and interest in this category. In general, the judges were a bit disappointed with the entries.

Convenience Food

There was an excellent uptake of entries in this wide category showcasing its relevancy in today’s times. New apartments in big towns and cities often do not have full kitchens, and this speaks to the relevancy of this category. This trend is especially growing in emerging markets where the middle class is growing steadily. Although there are always innovative new meals created that are quite exotic, there also seems to be a trend towards childhood favourites which provide comfort and nostalgia.

The judges found some homely and comforting elements in some entries, but generally the entries were disappointing.

Dairy Awards

This was the second year that dairy products were evaluated. Entrants ranged from very artisanal and small to big producers

Yoghurt is currently gaining lots of ground among consumers, because of the perceived health benefits, its immune boosting ability, and the portability of it as a snack. Because of it’s health benefits, yoghurt is often used as an extra special reward for consumers to treat themselves.

Yoghurt entries ranged from water buffalo yoghurt to Kefir yoghurt, with many flavoured varieties as well. The panel evaluated some excellent examples and for many the kefir yoghurt was their favourite class. The judges agreed that this class should be better represented and consumers should be educated about the quality and diversity of kefir.

A great variety of unripened cheeses were entered, ranging from Fior de latte, buratta and bocconcini. The judges were impressed with the skills exhibited by the producers and quality of the products.

The wide array of Feta entries had different textures, mouth-feel, and salt content. Some entries were flavoured or involved condiments, and the best examples scored very well. There were some amazing examples with great creaminess that blew the judges away.

Condiment and Sauce Awards

It is amazing that there are people who champion products that we just take for granted, people who pick up the gauntlet and accept the challenge. We don't often think about it, but something as mechanical as putting hot sauce on our food can lead to an experience that is either pedestrian, or mind-blowing.  We have a limited time on earth, so why not live every moment to its maximum. For wine, they say, "life is too short to drink bad wine", and the same adage can be adopted for sauces.

The Condiment and Sauce entries varied greatly, with Chilli-based sauces having the biggest number of entries per class. The judges were surprised by the producer's focus on depth of flavour, rather than just focusing on heat.

The Chilli sauces varied from mild to very hot, with Habanero and Portuguese-style sauces dominating. Overall, these sauces showed very good balance. Many small producers managed to be very innovative and consequently, the panellists could get a look into this ever-expanding market. This was a category that really stood out to the judges.

Vinegar was a surprisingly big class, ranging from wine to balsamic vinegar. The vinegars were rich and complex, with flavours ranging from hibiscus and fynbos to apple vinegar.

Some individual specialized sauces stood out, while some meat sauces also came to the fore. In particular, there were excellent Pesto sauce, and Tahini. This year also saw an entry for bone broth.

Preserves, spreads, honey and syrup awards

This humble category is where true jewels can be found.  People are extremely loyal when they find good quality products in categories that are not normally championed. The Marmalade we had in school cafeterias, may be a far cry from what you now would like on your bread today.

We were very happy to have some excellent examples, some received from the other side of the world. The judges were honoured to judge the entries.

Final conclusions

This year we had an amazing response from so many sectors and we would like to thank everybody who contributed, from the staff, to the participants. There seems to be an ever-increasing level of quality which shows that producers are taking charge of their future, and not just relying on a throw of the dice.

There were some super products entered and every year the event becomes more intense. Thank you again to those brave makers who are willing to push the envelope and to evolve beyond what we thought was possible.

2022 Judges

We would like to thank the companies who entered, the staff who made this event possible, and our partners:

• Aqua Panna
• BakerSA
• ButcherSA
• Crystal Direct
• Equipment Café
• Hario
• Genio Roasters
• Ground Up Coffee Academy
• Mahlkönig
• MM Canals
• Polyoak Packaging
• RX Olive Oil Closures
• Seven Oaks Trading
• Theron du Plessis Chartered Accountants
• Ultimate Water
• Weber
• Wild Peacock Fine Wine and Food Emporium 

The dates for The Aurora International Taste Challenge 2023 will be announced in February 2023.      

For any enquiries, visit www.aurorachallenge.com, or email hello@aurorachallenge.com

Results of the 2022 event