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NCA announces winners of 2019 Most Innovative Product Awards

Trolli Sour Crunchy Crawlers wins Best in Show.

By Alyse Thompson-Richards
Trolli Sour Crunchy Crawlers
Trolli Sour Crunchy Crawlers, developed by Ferrara Candy Co., won Best in Show for the 2019 Most Innovative Product Awards, hosted during the Sweets & Snacks Expo May 21-23 in Chicago. They're pictured here in Ferrara's booth.
May 22, 2019
The National Confectioners Association (NCA) has announced the 2019 winners of the Most Innovative Product Awards, presented annually at the Sweets & Snacks Expo in Chicago.
 
A panel of judges representing leaders in confectionery and snack retail evaluated products in nine categories: chocolate, non-chocolate, sweet, salty, savory, novelty, seasonal, gourmet/premium and gum and mints. 
 
More than 300 products were entered for consideration across the categories. Judges evaluated products based on their taste, packaging, innovation and go-to-market feasibility.
 
“Innovative new products generate fun and excitement for consumers which is key to building a satisfying and compelling shopper experience,” NCA President and CEO John Downs. “The companies highlighting their new products should feel proud of what they have created and their impact, which drives category growth in our vibrant industry.”
 
In addition to awards in each of the nine categories, the Most Innovative New Product Awards also present a Best in Show award for overall best new product and a Small Business Innovator award that recognizes companies with net sales less than $500,000. 
 
The Most Innovative New Product Awards are sponsored by IRi, a market research company that has built a reputation for using integrated data to help CPG, retail and media companies grow their businesses.
 
“Innovation is always a source of excitement in our industry,” said Larry Levin, IRi executive v.p. of market and shopper intelligence. “Honoring groundbreaking innovations through the Most Innovative New Product Awards helps companies share that excitement with show attendees, who in turn help build that excitement with consumers in the market. We always look forward to seeing where the winners’ products will take them.”
 
The NCA also honored packaging manufacturer Cascades with the 2nd Ruby Award for Supplier Innovation for its Northbox packaging, the first-ever fully recyclable insulated packaging in North America. The packaging is itself made of recycled materials and provides multiple insulation options for various shipping needs. 
 
The 2019 Most Innovative New Product Awards winners and nominees are:
 
Best in Show
Trolli Sour Crunchy Crawlers – Ferrara Candy Co.
 
Small Business Innovator
Classic Peanut Frittle – Newfangled Confections, LLC 
Nominees:
Ghost Pepper Hard Candy – Flamethrower Candy Co. 
Freeze Fresh/Strawberry – Pols Gıda Dış Ticaret A.Ş 
Keto Krisp – Almond Butter Praim Group
Original Shortbread Cookie Fries – The Cookie Joint 
 
Chocolate
Kit Kat Duos Mint + Dark Chocolate  – The Hershey Co.
Nominees:
ChocXO PB & Ruby Cups – ChocXO Chocolatier
Reese’s Thins Milk Chocolate – The Hershey Co.
Kinder Bueno – Ferrero USA, Inc. 
Organic PB&J Candy Bar – OCHO Candy
 
Non-Chocolate
Lemon and Marshmallow Flavored Jelly Beans – Just Born Quality Confections
Nominees:
Haribo Watermelon – Haribo of America, Inc. 
Starburst Duos Fruit Chews  – Mars Wrigley Confectionery U.S., LLC 
Ring Pop Gummy Gems – Bazooka Candy Brands
Justin’s Organic Almond Butter Covered Almonds & Justin’s Organic Cashew Butter Covered Cashews  – Justin's
 
Sweet Snacks
Whole Raspberries Freshly Frozen & Immersed in Premium White and Milk Chocolate  – Tru Fru, LLC
Nominees:
Rice Krispies Treats Snap Crackle Poppers  – Kellogg Co.
Tropical Fields Half Dipped Mango – Alli & Rose
Woodridge Snacks Ginger Chews - Sesame Seed – SPI West Port Inc.
Munchelo Drizzled Trail Mix Crackers – Alli & Rose
 
Salty Snacks
Cheez-It Snap’d – Kellogg Co.
Nominees:
Pineapple Rum Cashew Coconut Snack Mix – Sahale Snacks, LLC
Pringles Wavy – Kellogg Co.
Cherry Cocoa Almond Coconut Snack Mix – Sahale Snacks, LLC
Smokehouse, Honey Chipotle, Cheddar – A’mond Snacks
 
Savory Snacks
Triscuit Wheatberry Clusters - Pumpkin Seeds & Sweet Corn – Mondelez International, Inc
Nominees:
SnakYard Shiitake Mushrooms – Alli & Rose
Bacon-on-the-Go Thai Curry – Riffs Smokehouse
Just The Cheese Aged Cheddar Bars – Specialty Cheese Co., Inc
Island Saba Banana Chips - Sweet Chili – Sun Tropics, Inc.
 
Novelty/Licensed
Sour Patch Kids Twin Tube Freezer Bars – Jel Sert Co.
Nominees:
Hostess Dessert Kit - Ding Dongs – Jel Sert Co.
PEZ LOL Surprise Mystery Packs – Pez Candy, Inc.
Baby Bottle Pop Gummy Blast – Bazooka Candy Brands
Marvel Avengers Fanimation  – CandyRific, LLC
 
Seasonal
Trolli Sour Brite Candy Corn  – Ferrara Candy Co.
Nominees:
Reese's Milk Chocolate and Peanut Butter Lovers Cups – The Hershey Co.
Baby Bottle Pop Candy Canes – Bazooka Candy Brands 
Magical Easter Unicorn – R.M. Palmer Co.
Sparkling Prosecco Cordials – Kopper's Chocolate 
 
Gourmet
Whole Raspberries Freshly Frozen & Immersed in Premium White and Dark Chocolate – Tru Fru, LLC
Nominees:
Ferrero Golden Gallery Signature – Ferrero USA, Inc.
Lotus Root Crisps – SoKusa 
Everything Bagel Flavored Cashews – Pear's Gourmet 
Dove Chocolate Salted Caramel – Mars Wrigley Confectionery U.S., LLC
 
Gum & Mints
Tic Tac X-Freeze – Ferrero USA, Inc. 
Nominees: 
Extra Refreshers Spearmint – Mars Wrigley Confectionery U.S., LLC 
Mentos Chewy & Fresh – Perfetti Van Melle USA, Inc. 
Ice Breakers Duo Orange Mints – The Hershey Co.
Jelly Belly Sugar-Free Gum - Very Cherry – Ford Gum 
KEYWORDS: awards in confectionery National Confectioners Association new products Sweets & Snacks Expo

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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