The Aurora International Taste Challenge 2023 - Another record year with super products

The 5th edition of the Aurora International Taste Challenge was a grandiose affair, held in mid-June 2023 in the illustrious wine region of Stellenbosch, South Africa. This event was a spectacular celebration of the highest calibre of global food quality, applauding and awarding exceptional food products while guiding consumers towards award-winning, expertly rated items with utmost confidence.

The prestige associated with the awards extends far beyond mere marketing strategies for distribution, wholesale, and retail. Each award serves as a powerful emblem, proudly displayed on social media posts and articles, and enhancing the content for widespread reach.

Award-winning products gain the advantage of showcasing the accolade's esteemed artwork on their packaging, printed and electronic media. While many consumers remain loyal to their preferred brands, expert rating and award recognition can sway their purchasing decisions. Unbiased assessment and awards are still among the most cost-effective approaches to guarantee product visibility and distinguish it from the competitors.

Wanda Cronjé, as the convener of judges, summoned some of the world's most accomplished food and drink industry professionals to evaluate the finest products. With over 3000 glasses and tasting containers at their disposal, the rigorous evaluation process began. Assessing each product based on its unique specifications, as well as the standard parameters of appearance, aroma, flavour, texture, and after-taste, it was a formidable challenge to identify the best.

Even in trying times, the demand for impartial product evaluation and recognition remains unyielding. This year's participants epitomize an unwavering commitment to adapting to new realities, taking calculated risks, and pushing the boundaries of innovation.

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 would specifically like to thank our partner, DHL, for handling the logistics.

Some market background:

The food and drinks manufacturing industry is a key component of the global food and beverage sector. As of 2021, the industry is facing a range of challenges, including supply chain disruptions, labour shortages, and increased costs for raw materials and transportation.

To adapt to these challenges, many manufacturers are implementing automation and digitalization technologies to increase efficiency and reduce costs. There is also a growing focus on sustainable and eco-friendly production practices, with many companies investing in renewable energy and reducing their environmental footprint.

The industry is also seeing increased demand for healthier and more sustainable food options, as well as a trend towards plant-based diets. Manufacturers are responding to this trend by introducing new products and reformulating existing ones to meet changing consumer preferences.

Despite these challenges, the food and drinks manufacturing industry is expected to continue to grow, with a focus on innovation, technology, and sustainability.

Drinks Awards

The drinks manufacturing industry is experiencing several trends. One major trend is the growing demand for healthy and low-sugar beverages, as consumers are increasingly aware of the health risks associated with consuming high levels of sugar. This has led to the development of a range of new products, such as flavoured waters and reduced-sugar energy drinks.

There is also a shift towards premium and craft beverages, as consumers look for more unique and high-quality products. This trend is particularly evident in the alcoholic beverage sector, where craft beer and artisanal spirits are seeing significant growth.

Sustainability is also becoming an important consideration for drinks manufacturers, with many companies investing in renewable energy and reducing their environmental footprint. There is also a trend towards using natural and eco-friendly ingredients, such as plant-based sweeteners and natural flavourings.

Soft drinks and other non-alcoholic drinks

As always, the judges were amazed at the range of products entered, as well as the flavours and innovation associated with them. This was especially evident in the energy and sports drinks section, where one normally expects something closer to medicine, however the flavours and taste surpassed their expectations.

The biggest single non-alcoholic drink class was the Kombucha class, followed by Energy drinks, Soft drinks, drinks that had to be prepared and non-alcoholic alternatives to alcoholic drinks.

Kombuchas

This year showed a particular focus on kombucha. The kombucha industry is a rapidly growing sector within the beverage manufacturing industry, driven by a number of trends. One major trend is the increasing demand for healthier and more natural beverages, as consumers become increasingly health-conscious and seek out alternatives to sugary drinks. Kombucha, with its perceived health benefits and natural ingredients, has emerged as a popular choice. Additionally, there is a growing interest in fermented foods and probiotics, which are believed to promote gut health. The kombucha industry is also seeing a trend towards premium and artisanal products, as consumers look for unique and high-quality options. The Kombucha class was probably the most international representative class.

This year, looking at the major styles in kombucha, some had a fruity and sweet flavour, while others were more tart and sour. Some kombucha had a pronounced acidity, while others were more integrated. The kombucha varied in its level of carbonation, with some being highly carbonated.

The high-quality kombucha had a well-balanced flavour profile, with a complex and layered taste. These kombucha had a good balance of sweetness and acidity, and a pleasant carbonation level. The high-quality kombucha was definitely produced using superior ingredients and were carefully brewed to ensure their quality.

Overall, the kombucha revealed a wide range of style differences, with some wonderful first-rately di examples. There were also a significant number of hard kombucha entered, which showed a different side to this wonderfully diverse product.

Beer and Cider

This year there was a strong up tick in the number of beers and ciders entered, especially from overseas countries.

The beers exhibited a wide range of style differences. Some beers had a light and refreshing taste, while others were more full-bodied and complex. Some beers had a pronounced hoppy flavour, while others were more malt-forward.

The highest-quality beers had a well-balanced flavour profile, with a complex and layered taste. These beers had a good balance of sweetness and bitterness.

The medium-quality beers had a less complex flavour profile, with a more straightforward taste. These beers were still enjoyable to drink, but lacked the depth of flavour found in the high-quality beers.

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 ciders exhibited a wide range of style differences. Some ciders had a sweet and fruity taste, while others were tart and dry. The ciders varied in their level of acidity, with some being highly acidic.

Wine

This year saw a wonderful up tick in the number of wines entered, and the judges were pleasantly surprised. The entries ranged from low alcohol, to full-bodied wines, with entries from South America, Europe and Australia. The judges definitely favoured the Pinot Noir and Cabernet Sauvignon entered this year.

Up to now, only wines from outside South Africa were invited, but now that this category has grown into a full-fledged international section, local wines will be invited from 2024.

Spirits

The London Dry gins tended to be dry and juniper-forward, with a clean and crisp finish. The Old Tom gins were sweeter and more complex, with a higher botanical content and a richer mouth feel. The New Western gins had a prominent non-juniper botanical profile, with flavours such as citrus and floral notes. The Contemporary gins had an experimental approach, using unusual botanical and distillation techniques to create unique and innovative flavours.

In contrast, the vodkas exhibited a subdued flavour profile, with the focus on the purity and smoothness of the spirit. Traditional vodkas tended to have a clean and neutral flavour, while flavoured vodkas had additional flavours such as fruit, herbs, or spices.

Throughout the tasting, it was clear that there were distinct style differences among the rums. Some were aged longer and had a deeper, richer flavour profile, while others were lighter and more fruit-forward.

There were some very interesting unique spirits as well, which the judges really enjoyed.

Olives and Olive oil Awards

The olive and olive oil industry has seen a range of trends over the past three years. One trend has been the increasing demand for premium and high-quality olive oils, particularly extra virgin varieties. Consumers are willing to pay a premium for oils with unique flavour profiles and certifications indicating their quality and authenticity.

There is also a growing trend towards sustainability and organic farming practices in the industry. Many farmers are adopting eco-friendly techniques and working to reduce their environmental footprint.

In terms of consumer preferences, there is a growing interest in niche and artisanal olive oil varieties, as well as flavoured oils with ingredients such as garlic, chilli, and truffle. Additionally, there is a trend towards healthier and plant-based diets, which has driven demand for products like olive oil as a healthy and versatile cooking ingredient.

The olive oils exhibited a wide range of style differences. Some oils had a fruity and pungent flavour, while others were mild and buttery. Both bitter and sweet flavours were also noted in some oils. The oils varied in their level of intensity, with some being robust and peppery, while others were delicate and light. Some oils had a grassy, herbaceous flavour, while others had a nutty, earthy taste. The oils also varied in colour, ranging from pale yellow to bright green.

The highest-quality oils had a well-balanced flavour profile, with a strong and fruity taste, a pleasant bitterness, and a peppery finish. These oils had a vibrant green colour and a fresh aroma.

The medium-quality oils had a less intense flavour profile, with a more mild and buttery taste. These oils were less complex than the high-quality oils, but still had a pleasant flavour and aroma.

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.

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 coffee and tea industry has undergone significant changes in the past three years, driven by a range of trends. One trend has been the growing demand for premium and speciality coffees and teas, as consumers become increasingly interested in unique flavour profiles and high-quality products. This has led to an increase in speciality coffee shops and tea houses, as well as a trend towards single-origin and direct trade products.

Another trend has been the growing focus on sustainability and eco-friendliness within the industry. Many coffee and tea companies are adopting eco-friendly practices, such as using renewable energy sources and reducing waste.

There is also a growing interest in functional ingredients and health benefits, with many consumers seeking out coffee and tea products that offer additional health benefits, such as antioxidants or energy-boosting properties.

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

Overall, the quality levels of the coffees varied widely. The top-tier coffees were characterized by their complexity, balance, and distinct flavour notes. These coffees were typically grown at higher altitudes and tended to be more expensive due to their limited availability. However, there were also many coffees that did not meet the standards of the tasting panel. These coffees were often characterized by their bitterness or lack of distinct flavour notes.

Normally, entries are mostly for black coffee and coffee from beans, but again this year a surprising number of entries were for coffee in pods, and coffee with milk.

Charcuterie, Sausage, Dried and Other Meat Awards

Charcuterie, cooked and uncooked sausages, patties, bacon and other meat products in a wide variety of styles were tasted, and the quality and diversity were evident

The upmarket meat industry has undergone a range of trends recently. One major trend is the increasing demand for high-quality and sustainably sourced meat products. Consumers are increasingly aware of the environmental impact of meat production and are willing to pay a premium for products that are ethically and sustainably produced. As a result, many upmarket butcheries are now sourcing their meat from local and organic farms.

Another trend is the growing popularity of speciality cuts and exotic meats. Many upmarket butcheries now offer unique and rare cuts of meat, such as Wagyu beef or Iberico pork, as well as exotic meats such as kangaroo or bison. This trend is driven by consumers seeking out unique and premium products for special occasions or for entertaining.

Cured Meat

After evaluating each of the samples, the panel of testers identified distinct differences in style and quality.

The curing method had a noticeable impact on the texture and flavour of the meat. Dry-cured meats tended to be firmer and more intensely flavoured, while brined meats were softer and milder in flavour.

The type of meat used also played a role in the style and quality of the cured meat. Pork was the most common meat used in cured meats, and tended to have a sweeter, more delicate flavour compared to beef or game meats.

The length of time that the meat was aged also had an impact on the flavour and texture. Longer ageing times tended to produce a more intense flavour and firmer texture.

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 had some remarkable examples, while the hams were also a highlight.

Bacon

After evaluating each of the bacons samples, the panel of testers identified distinct differences in style and quality.

The cut of the bacon also had an impact on the overall flavour and texture. Streaky bacon, with its higher fat content, tended to be more flavourful and juicy, while back bacon was leaner and milder in flavour.

The method of smoking had a noticeable impact on the smokiness of the bacon. Some bacons were smoked using wood, while others were smoked using liquid smoke. Those that were smoked over wood tended to have a natural, nuanced smokiness, while those smoked with liquid smoke were often more one-dimensional.

The thickness of the bacon also played a role in the overall flavour and texture. Thicker bacon tended to be meatier and more substantial, while thinner bacon was often crispier and more delicate.

Uncooked Sausages

After evaluating each of the samples, the panel of tasters identified distinct differences in style and quality.

The blend of meats used in the sausage had an impact on the overall flavour and texture. Some sausages were made with a single type of meat, while others were made with a blend of meats. Those made with a blend tended to have a more complex flavour profile and a firmer texture.

The spices and herbs used in the sausage also had a huge impact on the overall flavour. Some sausages were spicier, while others were more herbaceous. The balance of flavours varied widely depending on the sausage.

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.

It seems that there is a conscious move towards a balance of flavour, but slightly different flavour profiles and styles were evident.

Other meats that had to be prepared

After evaluating each of the meat samples, the panel of tasters identified distinct differences in style and quality, despite using the same cooking method and not using any sauces or rubs, unless supplied as part of the package. Some of the key findings include the following.

The quality of the meat used had a significant impact on the overall flavour and texture. Meats that were of higher quality - such as grass-fed beef or free-range chicken - were often more flavourful and tender than meats of lower quality.

Patties varied greatly 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.

Baked Goods and Confectionary

The baked goods and confectionary industry is a large and growing sector within the food and beverage industry. Despite the challenges posed by the COVID-19 pandemic, the industry has continued to experience growth, driven by a range of factors.

One trend in the industry is the increasing demand for healthier and more natural ingredients. Consumers are becoming more health-conscious and seeking out products with clean labels and fewer artificial ingredients. As a result, many manufacturers are reformulating their products to meet this demand.

Another trend is the growing popularity of premium and artisanal products. Consumers are willing to pay a premium for unique and high-quality baked goods and confectionary items, such as handcrafted chocolates or artisanal breads.

There is a trend towards sustainability and eco-friendly production practices within the industry, with many manufacturers adopting sustainable packaging materials and reducing waste in their production processes.

Confectionary is an art often relegated to a class of product that only children love, but adults with great taste have a particular fascination and interest in this category. This year saw a particular increase in the number of chocolates entered, and there were some super products.

Convenience Food

The convenience food industry has seen a range of trends recently, driven by changing consumer preferences and the impact of the COVID-19 pandemic. One trend has been the increasing demand for healthy and convenient food options, as consumers seek out quick and easy meal solutions that are also nutritious. This has led to an increase in the availability of ready-to-eat meals and meal kits that feature healthy and fresh ingredients.

Another trend is the growing popularity of plant-based and vegan convenience foods. As more consumers adopt a plant-based diet or reduce their meat consumption, there is a greater demand for convenient options that cater to these dietary preferences.

There is also a trend towards eco-friendly and sustainable packaging in the convenience food industry, as consumers become more aware of the environmental impact of single-use packaging materials. Many manufacturers are now adopting more sustainable packaging options, such as compostable or reusable packaging.

This event is just starting to scratch the surface when it comes to this category, but there were some remarkable entries.

Dairy Awards

This was the third year that dairy products were evaluated. Entrants ranged from very artisanal and small to big producers. The event was open to both dairy products, and non-dairy alternatives.

Over the past five years, dairy manufacturers have faced a number of challenges and changes in the industry. One major trend has been the growing consumer demand for plant-based alternatives to dairy products, which has led to increased competition and pressure on dairy manufacturers to innovate and adapt. In addition, dairy manufacturers have had to navigate changing trade policies and tariffs, as well as fluctuations in milk prices and supply chain disruptions due to the COVID-19 pandemic. Health and safety concerns have also been a focus, with increased scrutiny on dairy farming practices and the use of antibiotics and hormones in milk production.

A great variety of unripened cheeses were entered, ranging from Fior de Latte, to Buratta and Bocconcini. The judges were impressed with the skills exhibited by the producers and the quality of the products.

Condiment and Sauce Awards

Over the past decade, the condiments and sauce manufacturing industry has seen a number of trends and shifts in consumer preferences. One major trend has been a growing demand for natural, organic, and non-GMO products, as consumers become more health-conscious and seek out cleaner, healthier options. Another trend has been a focus on ethnic flavours and ingredients, as consumers increasingly seek out global cuisines and flavours. In addition, there has been a rise in demand for plant-based and vegan condiments and sauces, reflecting broader shifts in consumer preferences towards plant-based diets. The industry has also seen increased innovation and experimentation, with manufacturers introducing new and unique flavours and formulations to appeal to consumers.

Over the past three years, several food condiments have seen a rise in popularity worldwide. One of the biggest trends has been the growing demand for hot sauces and spicy condiments, driven by a growing interest in global cuisines and a desire for more flavourful and intense flavour experiences. Sriracha, harissa, and gochujang are among the popular hot sauces that have seen increased popularity recently. Another trend has been the rise of condiments made with plant-based ingredients, such as vegan mayonnaise and vegan aioli, which appeal to consumers looking for healthier and more sustainable options. Finally, artisanal and small-batch condiments have also seen increased popularity, as consumers seek out unique and high-quality products with a focus on locally sourced ingredients and production methods. Overall, the food condiment market continues to evolve and adapt to changing consumer preferences, with a growing focus on flavour, health, and sustainability driving many of the latest trends.

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

After evaluating each of the hot sauces, the panel of tasters identified distinct differences in style and quality.

The heat level of the hot sauces varied significantly, from mild to extremely hot. Some hot sauces had a slow-building heat, while others had an immediate and intense heat.

The flavour profile of the hot sauces was also diverse, with some sauces being sweet, others smoky, and others tangy or citrus. Some hot sauces had a prominent garlic or onion flavour, while others were made with fruit or vegetable purées.

The texture of the hot sauces varied as well, with some sauces being thick and chunky, while others were smooth and runny.

The ingredients used to make the hot sauces also had an impact on the overall flavour profile. Sauces made with fresh ingredients tend to have a brighter and more complex flavour than sauces made with dried or processed ingredients.

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.

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 delighted to have some excellent examples, some received from the other side of the world. In particular, there were stellar examples of preserves from Hawaii, and superb honey from Slovakia.

Final conclusions

This year's esteemed food and drinks event received an outstanding global response, showcasing the unparalleled talent and ingenuity of the world's top producers. We extend our heartfelt appreciation to every individual who contributed to the event's resounding success, including the hard-working staff and the visionary participants who graced us with their exceptional products.

The calibre of entries submitted to the awards this year demonstrated a remarkable commitment to excellence and a pioneering spirit that bodes well for the future of the industry. We witnessed an unprecedented level of quality, confirming that producers are taking ownership of their destiny and forging their path forward with unbridled determination.

It is with great pride that we reflect on the extraordinary products presented at this year's event. The competition was fiercer than ever before, as makers fearlessly challenged the boundaries of culinary innovation and redefined what, we thought, was possible. We salute these fearless trailblazers and their unwavering pursuit of progress, which continues to elevate the standards of the food and drinks industry on a global scale.

2023 Judges

Leah van Deventer - Journalist and Drinks expert

Nina-Mari Bruwer- Wine and Drinks expert

Kurt Schlechter - Drinks expert

Georgio Meletiou- Sommelier

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
• DHL
• Equipment Café
• Hario
• Genio Roasters
• Ground Up Coffee Academy
• Mahlkönig
• MM Canals
• RX Olive Oil Closures
• S.Pellegrino
• Sowing and Reaping
• Theron du Plessis Chartered Accountants
• Ultimate Water

The dates for The Aurora International Taste Challenge 2024 will be announced in February 2024.      

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

Results of the 2023 event