Cappuccino kefir named best Estonian food product of 2015 ({{commentsTotal}})

Some of the best Estonian food products of 2015. Valio Gefilus cappuccino kefir took home the first prize.
Some of the best Estonian food products of 2015. Valio Gefilus cappuccino kefir took home the first prize. Source: (ERR)

The Estonian Food Industry Association (ETL) has announced the results of its annual best taste contest. This year's overall winner and the Best Food Product of 2015 is Valio Gefilus cappuccino kefir.

"The winning product won the jury over with its novel concept and surprisingly daring taste," said Sirje Potisepp, ETL's head and organizer of the contest. "That kefir too has moved from plastic and tetra-packs into comfortable, easy-to-carry bottles, is a logical development, considering our quick pace of life."

The contest took place for the 21st time this year across several categories:

Best Non-Alcoholic Drink - A. Le Coq Aura apple-peach-carrot squash

Best Alcoholic Drink - Liviko Silver Vodka

Best Health Product - Põltsamaa Felix Pai+ Breakfast Smoothie

Best Meat Product - Rannatrootsi Teriyaki pre-cooked ribs

Best Seafood Product - The Scandinavian Spicy Sprat Fillet by DGM Shipping

Best Vegetable Product - Salvest "Põnn" Organic Mango Puree for babies

Best Bread Product - Crunchy Bread with Hemp Seeds by Lõuna Pagarid

Best Pastry Product - Eesti Pagar Frozen Chocolate Cake

Best Processed Food - Peetroot Puree SUPIKE by Kadarbiku

Best Sauce - Põltsamaa Mild-flavored Mustard

People's Choice - 'Spotted Dog' candy by Kalev and Liviko Vana Tallinn Ice Cream

Regional favorites were also awarded:

Wild Garlic Butter by Gurmeeklubi Saaremaa

Functional Blueberry-Raspberry Jam by Bacula

Cereal Coffee Drink with Chicory by Maadlex

Raspberry Vinegar, an artisan product by Metakor

 

Kefir or keefir, as it is known in Estonian, is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains, but has been produced in Estonia since 1885. It is prepared by inoculating cow, goat, or sheep milk with kefir grains.

Editor: M. Oll



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