New Product Competition

Want to enter the competition? Download the New Product Competition entry form here.


Are you the next leader in innovation?

Food Review Symrise New Product CompetitionThe 2013 Food Review/Symrise New Product Competition is well underway with entries coming in fast.

Innovation drives the food industry now more than ever – it drives company growth and longevity by mirroring market trends, providing added value and boosting consumption. If you believe your product is ground-breaking, then you can’t afford not to parade it among its peers in the upcoming Food Review/Symrise New Product Competition (NPC). And luckily, there’s still time to enter as the deadline has been extended until 17 May 2013.

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Popular crystal salt flakes used worldwide

Falksalt crystal salt flakes enters Food Review New Product CompetitionFalksalt is an exclusive crystal flake salt from Sweden, and has produced and traded salt for more than 180 years. It is a popular choice among many gourmet chefs around the world.

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The taste that's on everyone's lips

Strawberry Lips liquer enters New Product CompetitionStrawberry Lips is a decadent combination of strawberry cream liqueur carefully laced with the best gold tequila to give consumers the ultimate tequila experience.

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New non-alcoholic sparkling white on the scene

Le Domaine Non-Alcoholic is the latest entrant in the Food Review Symrise New Product CompetitionEnjoy a fresh burst of Le Good Life with Le Domaine Non-Alcoholic, a new sparkling white from The House of J.C. Le Roux. This non-alcoholic newcomer means fashionistas now have a sophisticated alternative to their favourite sparkling wine, and can enjoy a guilt-free extra glass or two.

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Convenient packaging for Selati's low-kilojoule sweetener

Selati sweetener enters the 2013 New Product CompetitionSelati’s low-kilojoule sweetener made with sucralose and free from aspartame, has 95 per cent less kilojoules than regular sugar and is available in pocket packs, tabletop sachets, and a unique twist and dispense mill.

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