SIAL NETWORK WORLD CHAMPIONS TOUR 2025: HIGHLIGHTS OF TOP INNOVATIONS
Each year, the SIAL Innovation competitions across the SIAL Network reveal the creativity and technical progress defining tomorrow’s food landscape. The World Champions Tour unites these winners, offering them a stage that spans continents and connects them with buyers, distributors and decision-makers from across the network. The winners from 2025 reflect the forces shaping the global food industry, from sustainability and plant-based formulas to flavour innovation and nutritional enhancement.
At SIAL Canada, held in Toronto in 2025, the Gold Award was presented to Buttery-Flavoured Camelina Oil by Oliméga – Signé Caméline, noted for pairing a naturally buttery aroma with omega-3 and vitamin E.
The Silver Award recognised Amazake Cocoa Spread from San-O, which brings together cocoa and Japanese amazake fermentation to create a smooth spread with no added sugar. The Bronze was awarded to Farina di Pomodoro from Sapori Antichi. This tomato flour was recognised for its innovative upcycling of tomato skins into a functional ingredient.
These North American winners reflect a broader shift towards nutrient-led innovation, fermentation-based flavour development and clean-label formulations. By combining nutritional benefits, fermentation expertise and circular economy approaches, the Canadian winners respond to market demand for clean-label solutions that deliver both functionality and culinary creativity. Their presence on the World Champions Tour reinforces the role of SIAL Canada as a platform where producers engage with global buyers searching for differentiated concepts within the international food trade show ecosystem.
Innovation across China: Shanghai and Shenzhen
China delivered some of the year’s strongest innovations across its two key events, SIAL Shanghai and SIAL Shenzhen.
In Shanghai, the Gold Award went to Tea-Scented Fish Seasoning from Weifang Sunnycal Co., LTD, a culinary seasoning that blends refined tea aromatics with seafood applications.
The Silver Award was given to Functional Chocolates from Cocoa Fusion, a confectionery line that integrates functional ingredients into indulgent chocolate formats. The Bronze Award was presented to Mezete On The Go from Mezete, a ready-to-eat mezze concept designed for convenient, on-the-go consumption.
The Shanghai winners illustrate how innovation in China increasingly combines sensory sophistication with practical usage. By enhancing flavour profiles, adding functional benefits and adapting traditional cuisines to modern consumption habits, these products address both premium positioning and everyday convenience.
In Shenzhen, the Gold Award honoured Paper Salad Crisps from Hunan Cube Food Co., Ltd., offering an ultra-thin crisp that redefines the texture possibilities of vegetable snacking.
The Silver Award went to Ripe Plantain Toston from Gala Export SAS, a crisp Ecuadorian-style plantain snack adapted for expanding Asian markets. The Bronze was awarded to Golden Durian Tart Ball (Vegan) from Camaria Global Sdn Bhd, recognised for its plant-based reinterpretation of a popular bite-sized dessert.
These Shenzhen innovations bring strong added value through texture innovation, cross-regional sourcing and plant-based adaptation. They demonstrate how familiar ingredients can be reworked into novel formats that appeal to health-conscious and exploratory consumers alike.
Together, these winners express China’s growing influence in shaping product design across snacking, seasoning and functional confectionery. Their recognition demonstrates the region’s role in guiding innovation trends across the broader food sector.
Southeast Asia’s creative pulse: Malaysia and Jakarta
Southeast Asia stood out for its dynamic blend of culinary heritage, sustainable resource use and inventive snack formats.
At Food & Drinks Malaysia by SIAL, the Gold Award was awarded to Black Sesame Spread from Symphony Confection Sdn Bhd, a concentrated sesame cream anchored in traditional Asian flavours.
The Silver Award went to Musawa Puffs from Musarium Co., Ltd., a puffed snack incorporating rice and green banana into a light and nutritionally aligned format. The Bronze Award was presented to Barley Fresh Noodle from Kosmode Health Singapore, a low-carb noodle made from upcycled spent barley grains.
The Malaysian winners showcase how regional ingredients and by-products can be elevated into export-ready concepts. Their innovations respond to market expectations around heritage flavours, better-for-you snacking and sustainable ingredient sourcing, while remaining accessible to a broad consumer base.
At SIAL InterFOOD in Jakarta, the Gold Award recognised Banana Stem Chips from Universitas Ciputra Surabaya, transforming an underused plant component into a crisp and environmentally conscious snack.
Kit from Sunnyday, a convenient preparation kit that makes Korean-style pancakes widely accessible. The Bronze Award in Jakarta went to Mochi Mochio from Asia Panen Raya, introducing a new way of enjoying mochi on a stick with dipping sauces.
Jakarta’s winners bring strong market value by rethinking food waste, simplifying global recipes for home use and reinventing traditional textures. Together, they reflect Southeast Asia’s ability to merge sustainability, convenience and playful food experiences.
Collectively, the Southeast Asian winners reveal how the region blends cultural storytelling with modern food design, offering international buyers fresh product formats that respond to global interest in circularity, nutrient density and new taste experiences.
The 2025 SIAL Network World Champions Tour showcases a remarkable array of ideas, from reimagined traditional ingredients to next-generation plant-based products and sustainably sourced snacks. Across Canada, China, Malaysia, and Jakarta, these Gold, Silver and Bronze winners represent the most inventive offerings of the year, illustrating how global innovation continues to evolve through collaboration, creativity and a shared ambition to shape the future of food.
Looking ahead, the 2026 SIAL Innovation Awards across the network offer exhibitors an invaluable opportunity to elevate their visibility. Winners enjoy an even broader reach with the Gold, Silver and Bronze Award products displayed across all SIAL Innovation events worldwide, amplified further by the World Champions Tour, which enables buyers from every continent to discover the most forward-looking creations.
Together, these opportunities continue to reinforce the SIAL Network’s role as a catalyst for global innovation and a platform where the next generation of food breakthroughs can take shape.