The Aurora International Taste Challenge 2024

Reaching new heights

The 6th edition of the Aurora International Taste Challenge was a grandiose affair, held at the end of July 2024 in the breathtaking wine region of Stellenbosch, South Africa. This event was a spectacular celebration of the highest calibre of international 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.

Michelle Grimbeek, 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 attributes, 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 partners, DHL, and Jet8 for handling the logistics.

Some market background:

Sustainability became a central theme this year, compelling industry players to embrace eco-friendly practices, reduce waste, and adopt transparent sourcing methods. Plant-based alternatives gained substantial market share, reflecting a growing preference for sustainable and ethical consumption.

Technology played a pivotal role, with the rise of digital platforms facilitating online ordering, food delivery services, and personalized nutrition solutions. Data analytics and AI-driven innovations streamlined supply chains, optimizing production and distribution processes.

Despite global supply chain challenges, the industry showcased resilience and adaptability. The push for diversity and inclusion gained momentum, both in product offerings and corporate initiatives. As the world navigated uncertainties, the food and drinks industry evolved to meet changing consumer expectations, emphasizing sustainability, health, and a digital-first approach.

Drinks Awards

Over the past three years, the global beverage landscape has witnessed dynamic shifts and emerging trends that reflect evolving consumer preferences. One prominent trend has been the surging demand for healthier beverage options, with an increasing emphasis on functional beverages. Products promoting immunity, hydration, and overall well-being gained significant traction, driven in part by the ongoing COVID-19 pandemic, which heightened consumer awareness of health and wellness.

The rise of plant-based alternatives extended beyond the food realm into beverages, with plant-based milk alternatives, non-dairy coffee creamers, and innovative plant-powered concoctions becoming mainstream. Sustainability emerged as a pivotal theme, influencing packaging choices and production methods. Consumers gravitated towards eco-friendly packaging, reduced single-use plastics, and ethically sourced ingredients.

The craft and premiumization movement continued to reshape the alcoholic beverage sector. Craft beers, artisanal spirits, and premium wines gained popularity, reflecting a growing consumer interest in unique and high-quality drinking experiences. Concurrently, the low-alcohol and non-alcoholic beverage category witnessed a surge, driven by health-conscious consumers seeking sophisticated alternatives.

Innovation in the ready-to-drink (RTD) and functional beverage categories proliferated, with an influx of adaptogenic elixirs, collagen-infused drinks, and CBD-infused beverages. The rise of hard seltzers as a refreshing and low-calorie alcoholic alternative marked a notable trend, particularly in the United States.

The influence of technology expanded, with the beverage industry leveraging data analytics for personalized marketing, introducing smart packaging, and exploring the blockchain for transparent supply chains. As consumer preferences continue to evolve, the global beverage landscape remains dynamic, shaped by health consciousness, sustainability, and a quest for novel and premium experiences.

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 fruit juice, energy drinks, soft drinks, drinks that had to be prepared and non-alcoholic alternatives to alcoholic drinks.

Kombuchas and other drinks

This year again showed a particular focus on kombucha. Kombucha has experienced a surge in global popularity, driven by increasing health consciousness and a preference for functional beverages. The market witnessed diverse flavour innovations, extending beyond traditional varieties. Brands explored unique ingredients to enhance nutritional profiles. Kombucha's reputation as a low-sugar, probiotic-rich drink aligned with rising wellness trends, contributing to its mainstream adoption. Additionally, major beverage companies entered the kombucha market, reflecting its shift from niche to mainstream. As a result, kombucha has become a staple in the beverage industry, representing a dynamic and evolving segment of the market. 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-rate examples.

A surprising favourite among the judges was the non-alcoholic alternative drinks, and the drinks that had to be prepared, including the cordials, had great variety and spoke of the ingenuity of the producers.

Beer and Cider

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

The tasting revealed an expansive array of styles, highlighted the rich diversity within the global brewing landscape. Light-bodied and effervescent selections delivered crisp and refreshing profiles, emphasizing delicate malt nuances. Meanwhile, fuller-bodied options unveiled a spectrum of malt complexities, ranging from caramel sweetness to roasted richness. A diverse collection of hop-forward brews showcased varying levels of bitterness, with some presenting bright floral and citrus notes, while others leaned towards earthy and piney undertones.

This comprehensive exploration celebrated the craftsmanship of brewers worldwide, showcasing an amalgamation of traditional techniques and innovative approaches. The tasting served as a reminder of the vast spectrum of beer styles, each with its distinct characteristics, illustrating the global unity in the artistry and appreciation of this beloved beverage.

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. This is a class that is improving every year.

Wine

This year saw a wonderful up tick in the number of wines entered, and the judges were pleasantly surprised. The wines represented a large scale of the wine spectrum, and wines from all over the world were tasted. This was only the second year when wines came to the forefront, and it is an exciting sign of things to come.

Spirits

During the spirits tasting encompassing gin, rum, and cognac, a rich tapestry of flavours unfolded, showcasing the diverse global landscape of distilled beverages. Classic London Dry style gins set a timeless tone, with juniper leading alongside citrus and botanicals, while contemporary gins pushed boundaries with avant-garde botanical infusions, adding layers of complexity.

The exploration extended to rum, where a spectrum of styles emerged. Light and aged rums offered tropical notes, accentuating the influence of sugarcane, while dark and spiced varieties presented robust flavours of molasses, oak, and a medley of spices, providing a journey through the Caribbean and beyond.

This year also showcased a wide variety of liqueurs, that each brought their own identity and provenance to the tasting.

This comprehensive spirits tasting celebrated the global diversity of craftsmanship, with each sip narrating a story of tradition, innovation, and terroir. From the classic juniper embrace of gin to the complex symphony of flavours in whiskey and the tropical allure of rum, the tasting underscored the universal appeal and rich heritage within the world of distilled spirits.

Olives and Olive Oil Awards

Over the past three years, the global olive and olive oil industry has experienced a mix of challenges and opportunities. Traditional olive-producing regions in the Mediterranean, such as Spain, Italy, and Greece, continued to dominate production. However, climate-related issues, including adverse weather conditions and pests, impacted yields in certain areas, leading to fluctuations in supply.

Consumer demand for high-quality olive oil persisted, driven by the increasing recognition of its health benefits and culinary versatility. The industry witnessed a rise in sustainable and organic practices, reflecting a broader global trend towards eco-friendly and ethical consumption.

Premium and speciality olive oils gained prominence, with consumers showing a growing interest in unique flavour profiles and regional authenticity. The industry also faced challenges related to international trade dynamics and geopolitical factors influencing market conditions.

At the tasting of olive oil and olives, a diverse array of flavours and characteristics unfolded, showcasing the richness and complexity of olive oil production worldwide. The tasting encompassed an assortment of olive varieties and processing methods, revealing a spectrum of colours, aromas, and tastes.

The extra virgin olive oils presented a kaleidoscope of fruitiness, ranging from green and herbaceous notes to ripe and fruity bouquets. Delicate oils displayed a subtle elegance, while robust ones asserted their peppery and pungent qualities. Nutty and grassy undertones complemented the diverse flavour profiles, contributing to a nuanced tasting experience.

The terroir-driven differences became evident, with oils expressing the unique characteristics of the regions where the olives were cultivated. Some oils conveyed a buttery smoothness, while others exhibited a more assertive and lingering bitterness, indicative of the diverse climates and soil compositions.

Overall, the global olive oil tasting underscored the extraordinary diversity within the industry, transcending geographical boundaries. It celebrated the artistry of olive cultivation and oil extraction, emphasizing the impact of climate, soil, and cultural traditions on the final product. This collective exploration offered a comprehensive understanding of the global olive oil landscape, showcasing the myriad expressions that make this culinary staple a truly global phenomenon.

Generally, the older olive oils did not do so well, and were some faulty oils that were eliminated.

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, although some flavour favourites, did have some texture issues.

Coffee and Tea 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.

In the last two years, the global coffee industry has witnessed notable trends and adaptations. Speciality coffee continued to gain prominence, with consumers increasingly valuing unique flavour profiles and origin specificity. Single-origin coffees, showcasing the distinct characteristics of specific regions, grew in popularity, reflecting a heightened interest in the craft and terroir of coffee.

Sustainability remained a central focus, driving initiatives for ethical sourcing, fair trade practices, and environmentally conscious production. Transparency in the supply chain, from farm to cup, gained importance as consumers sought information about the journey of their coffee beans.

Innovations in coffee processing and brewing methods persisted, with an emphasis on enhancing the overall coffee experience. Cold brew, nitro coffee, and alternative milk options became mainstream, catering to evolving consumer preferences. The role of technology expanded, with coffee subscriptions, online sales, and digital traceability becoming integral to the industry.

Despite economic challenges, the coffee sector demonstrated resilience and adaptability, with ongoing efforts towards quality improvement, sustainability, and meeting the changing demands of a discerning global consumer base. The industry remains a dynamic landscape shaped by a commitment to excellence, environmental responsibility, and the artistry of coffee cultivation and preparation.

The tasting featured an array of single-origin coffees, each expressing a unique narrative of its origin. Light-roasted beans highlighted the delicate nuances and floral aromas inherent in certain regions, while medium roasts brought forth balanced profiles with notes of fruit and chocolate.

Darker roasts unveiled robust and full-bodied flavours, emphasizing the deep, earthy undertones present in select coffee varieties. The tasting showcased the impact of altitude, climate, and soil on coffee beans, with high-altitude coffees exhibiting bright acidity and vibrant characteristics.

An exploration of processing methods revealed a spectrum of flavours, from the fruity sweetness of natural-processed coffees to the clean, crisp notes of washed beans. Unique varietals and blends contributed to the complexity, offering a harmonious balance of acidity, body, and subtle flavour undertones.

This comprehensive tasting celebrated the global diversity of coffee, transcending borders and encapsulating the rich tapestry of flavours that define this beloved beverage. It underscored the meticulous craftsmanship of coffee producers worldwide, illustrating the profound influence of geography and processing methods on the nuanced experience that each cup provides.

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. The pod category in particular has grown this year, and could stand on it own.

There was some welcome diversity in the tea categories, and a Masala Chai Tea from Joekels suprised, earning a Double Gold Award.

Charcuterie, Sausage, Dried and Other Meat Awards

Over the past two years, the global charcuterie and processed meat industry has witnessed significant trends and adaptations. The sector experienced a surge in demand for premium and artisanal products, with consumers increasingly seeking unique and high-quality offerings. Artisanal production methods, emphasizing traditional curing and smoking techniques, gained popularity as consumers gravitated towards authenticity and transparency in sourcing.

Innovation played a crucial role, leading to the introduction of diverse flavours, blends, and processing methods. The rise of plant-based and alternative protein options became evident, reflecting changing dietary preferences and a growing emphasis on sustainability. The industry also saw an expansion of global flavour influences, with producers incorporating regional and international profiles to diversify product offerings. Despite health-related considerations influencing consumer choices, the charcuterie and processed meat sector demonstrated resilience and adaptability, showcasing a continued commitment to meeting evolving consumer demands globally.

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.

Cured Meat

At the tasting, a symphony of flavours unfolded, representing diverse traditions from around the world. The selection featured an array of artisanal salamis, hams, and cured sausages, each embodying unique regional characteristics. From velvety bresaola to robust salamis, the tasting celebrated the art of preservation, showcasing the intricate balance of spices, salt, and time. Air-dried varieties conveyed delicate complexities, while smoked options brought forth bold and savoury notes. This comprehensive exploration offered a flavourful journey that transcended borders, encapsulating the rich heritage and distinctive techniques of cured meats.

Bacon

A diverse array of styles emerged, reflecting a rich tapestry of culinary traditions. From savoury and thinly sliced varieties to thicker cuts with robust flavours, the tasting highlighted the versatility of bacon worldwide. The selection encompassed both smoked and unsmoked renditions, showcasing an array of seasoning, including sweet, spicy, and savoury profiles. Different curing methods and wood choices contributed to a spectrum of textures and tastes.

Sausages

The sausages displayed an eclectic array of styles revealing the rich diversity of culinary traditions worldwide. The sausages, meticulously prepared, ranged from traditional boerewors, to succulent pork sausages to cheese grillers, showcasing various meat blends, seasonings, and cooking methods. Some were grilled to perfection, offering a smoky exterior and juicy interior, while others were simmered, boasting tenderness and complex flavours. The selection included both fresh and cured sausages, each with distinct regional characteristics. The diverse styles showcased not only a mastery of ingredients and techniques, but also the unique cultural expressions embodied in these globally cherished culinary delights.

Other meats that had to be prepared

The category showed a wide spectrum of meticulously prepared products. Pork ribs, hamburger patties and slow-cooked delicacies, and expertly seasoned cuts showcased the versatility of meat preparation techniques. This comprehensive exploration highlighted the diversity and ingenuity within the global meat industry, emphasizing the cultural richness embedded in the preparation of meat products that cater to a myriad of tastes and preferences.

Convenience Food

The tasting featured a versatile assortment of ready-to-eat delights offering a glimpse into the diverse landscape of quick and convenient culinary options. The selection spanned various cuisines and included items such as gourmet frozen meals, heat-and-eat snacks, and microwavable entrées. From flavourful instant noodles to handcrafted sandwiches, the tasting celebrated the convenience of modern lifestyles without compromising on taste and quality. Diverse offerings extended to innovative convenience foods like grab-and-go salads, pre-packaged sushi, and international street food-inspired bites. The tasting underscored the evolving preferences of consumers, emphasizing the importance of convenience without sacrificing flavour, freshness, or culinary diversity. This comprehensive exploration reflected the global appeal of convenient culinary solutions, catering to the diverse and fast-paced nature of contemporary dining habits across the world.

This event is just starting to scratch the surface when it comes to this category, but there were some remarkable entries. The meat alternatives surprised the judges, giving them a possible glimpse into the future.

Dairy Awards

Over the past two years, the global dairy industry has experienced dynamic shifts and trends. Consumer preferences continued to evolve, with a growing demand for diverse dairy products, including plant-based alternatives. Traditional dairy categories, such as cheese and yoghurt, witnessed a surge in artisanal and premium offerings, reflecting a preference for high-quality, unique flavours.

Sustainability played a pivotal role, influencing production practices and packaging innovations. The rise of ethical considerations, such as animal welfare and environmental impact, prompted dairy producers to explore eco-friendly alternatives.

The dairy industry also saw technological advancements, particularly in processing methods and dairy product development. Innovations in flavours, textures, and nutritional profiles underscored a commitment to meeting the changing tastes and dietary preferences of consumers globally. Overall, the industry showcased adaptability and resilience, navigating a landscape influenced by diverse consumer demands, sustainability imperatives, and ongoing culinary innovation.

This was the fourth 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.

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

There were halloumi skewers, yogurt, butter and gelatos to enjoy and savour.

Of all the categories, the dairy category was probably the most competitive, with the highest average quality of all the categories.

Condiment and Sauce Awards

Over the past five years, the global condiments industry has undergone significant transformations and trends. Consumer tastes have shifted towards diverse and globally inspired flavours, driving innovation in condiment offerings. Artisanal and premium condiments gained popularity, reflecting a desire for unique and high-quality products.

Health-conscious choices influenced the rise of natural and organic condiments, with an increasing focus on clean-label ingredients. Plant-based and alternative condiments have also seen a surge, aligning with the growing demand for vegetarian and vegan options.

Packaging innovations, including sustainable and eco-friendly materials, became prominent as environmental concerns gained traction. Ethnic condiments, representing diverse culinary traditions, saw increased adoption in mainstream markets.

The industry witnessed technological advancements in production methods, enhancing efficiency and quality. Overall, the global condiments sector demonstrated adaptability to evolving consumer preferences, emphasizing a balance between traditional flavours and innovative, health-conscious choices.

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.

In particular, the Liviana Black Garlic sauce was an all-round favourite, and earned a Double Gold award.

At the condiment tasting, a vibrant array of flavours and heat levels unfolded, showcasing the diverse world of culinary enhancements. Hot sauces took centre stage, offering a spectrum of heat intensities from mild to inferno. From smoky chipotle to fiery habanero, each hot sauce conveyed a unique balance of spices, peppers, and aromatics.

The tasting extended beyond heat, featuring an assortment of savoury and sweet condiments. Tangy mayonnaise, country specific sauces, and condiments added layers of complexity, catering to diverse palates.

This comprehensive condiment exploration celebrated the global tapestry of flavours, capturing the essence of culinary traditions from various regions. The nuanced balance between heat, sweetness, and acidity highlighted the versatility of condiments, transforming ordinary dishes into extraordinary culinary experiences.

Some individual specialized sauces stood out, while some meat sauces strongly 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. Some people have childhood memories of homely spreads and preserves, that would now definitely play second fiddle to the modern incarnations.

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 South Africa.

Spices and herbs

This year saw a remarkable number of spices entered, and the judges were delighted. In particular, they were delighted with avocado spice, braai spice and the lamb rubs.

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.

2024 Judges

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

• Acqua Panna
• BakerSA
• ButcherSA
• Crystal Direct
• DHL
• Equipment Café
• Hario
• 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 2025 will be announced in February 2025.      

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

Results of the 2024 event