Beyers Chocolates received two awards at the 2016 Food Review/Symrise New Product Competition that took place on 8th September at The Bay Hotel in Cape Town. The New Product Competition has been running for 22 years and is open to both South African manufacturers and international brands.
We are thrilled to announce that Beyers Chocolates received two awards at the glamorous event: The first runner-up award for the 2016 New Product Competition for the Heart of Chocolate Collection and the first runner-up award in the 2016 Range Category for the Heart of Chocolate Collection.
The competition inspires innovation in food development, which is precisely what we do at Beyers. We look at international confectionery trends and see how we can develop these, but with an added local twist, to appeal to unique South African tastes. We’re incredibly passionate about innovation and creativity, and to see this being recognised by the industry shows that we are on the right track.
A panel of expert judges, who are highly regarded specialists in formulation, marketing, regulation and packaging for the food and beverage industry, independently evaluate each product in each category. To assist the brands, they also receive a professional, thorough and unbiased assessment of the product they entered into the competition.
We introduced our luxury Art of Chocolate Collection in 2015 and the collection consists of three boxes: Shades of Dark, Heart of Chocolate, and Fantasy of Fudge. Integrated agency Stratitude was responsible for the design of the new packaging, as well as the launch of the boxes, with the launch campaign being shortlisted for a 2015 African Excellence Award.
The collection is filled with decadent works of confectionery art that look as beautiful as they taste. We are exceptionally proud of our local, handmade chocolates which are the perfect treat for any occasion. The Art of Chocolate Collection is available online and in stores, whether you want to buy a box for yourself or treat someone to all three masterpieces.
