FINNISH CHAMPIONSHIP IN FOOD CRAFTMANSHIP 2016

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FINNISH CHAMPIONSHIP IN FOOD CRAFTMANSHIP 2016

COMPETITION RULES

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The competition is organised in cooperation with the Ministry of Agriculture and Forestry and the team from the Food of the Coast pro- ject. The championship is open to Finnish and other Nordic participants and all are warmly welcome to Ekenäs, Raseborg and to Novia University of Applied Sciences.

The concept of Food craftsmanship is a new and emerging profession introduced in Finland.

Via food craftsmanship processing is brought to a new level through contacts to Eldrimner, where they have worked for 20 years in developing the sector. The work has been focused on product development, that is, developing products with rich tastes and clear identities, carefully processed primarily using local or domestic raw materials. To work with Food craftsmanship is both inspiring and innovative.

The rules of the championship - open to Finnish and Nordic food artisans - are consistent with the rules of the Swedish Champions-

COMPETITION RULES 2016

The championship for Nordic food artisans is the first of its kind in Finland. Finland holds the Presiden- cy of the Nordic Council of Ministers in 2016 and during the period of the Presidency an extensive program of events is being organised in the food sector, of which the biggest event is the Finnish Championship in food craftsmanship.

hip. In Finland the competition management has decided to include the following categories - Vegetable and Mushroom Products, Cold Sauces, Snacks and Fermented Beverages. In the category of Bakery Products the following classes have been included – Loafs, Filled Bakery Products with grain, rice, vegetable and berry filling and Filled Bakery Products filled with meat or fish.

All communication in connection with the contest is in Swedish, Finnish and English.

In parallel with the competition, mini seminars will be organised. The seminars are open for all contestants and any members of the public interested in artisan food products or locally produced food. For you – a contestant – it means that while your entries are assessed you can participate in inspiring and know- ledgeable seminars and be networking with colleagues from the Nordic countries.

We wish you a warm welcome to the Championship, and good luck!

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The competition is organised to make food craftsmanship known and encourage its development. In organising the championship there is a desire to protect and preserve the concept of food craftsmanship and the values inhe- rent in it. Food artisans are motivated in their work and inspired to develop their businesses and their products. Consumer awareness will increase with the help of the competi-tion and the winning products. In the future this will lead to increased awareness and sales.

PURPOSE OF THE CHAMPIONSHIP

COMPETITION RULES

cases where several companies are involved in manufacturing a product, all stages in the product’s production should be performed by hand and the product should be jointly entered by the companies involved.

Every business can enter a maximum of two products in each class, with an ad-di- tional entry in the innovative products category

The rules of the competition are largely consistent with the Eldrimmer criteria for artisan food. The criteria are described below.

1. LOCALLY SOURCED

Local ingredients mean that raw materials should be cultured and produced as near the processing location as possible. If the supplies of raw materials in the vicinity of the processing location are low or absent, other domestic ingredients are accepted. Special exceptions apply to fish, please contact the organisers for more information. (Visit the WWF web sites for further information; www.

wwf.se; www.wwf.no; www.wwf.dk – com- mon for Denmark and Iceland)

2. PROCESSING

Food artisans control the processes themsel- ves. The use of machines in different production phases will be mainly to avoid physical

harm to the producer. A food artisan’s production is not automated. ICT technology may be used in smoking chambers, ovens or similar facilities.

3. EXCEPTIONS - ADDITIVES

The basic policy is that food additives should not be used in food craftsmanship and they are not allowed in any entries. Additives are defined primarily as E-numbers as listed by the Food Safety Authorities in each Nordic country, but also include other substances that contain certain enzymes (information about enzymes will be found on the web site) or any synthetic fragrances.

ALL ENTRIES ARE ASSESSED

Entries are assessed as they are submitted, unless otherwise specified in the class defi- nition. In cases where the producer provides more specific requirements regarding the tasting of the product, these will be commu- nicated to the jury, which in turn determines whether these wishes are taken into account or not.

After entries are submitted the competition council decides which classes will be implemented. If a class has few entries the competition council decides to which class the entries will be moved to.

The Open Finnish Championship in Food Craftsmanship 2016 is open to businesses in Finland and other Nordic countries that create products on a small scale in a spirit of craftsmanship. Only products produced by businesses and that are available on general sale can be entered into the competition. In

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REGISTRATION

SUBMITTING YOUR ENTRY

Register via the internet at novia.fi/mathant- verkfm no later than 26 August 2016. If for some reason you are not able to register via the website please contact the organisers by

e-mail artisanfood2016@novia.fi or telephone

Jonas Harald, +358 (0)50 548 3400 Ann-Louise Erlund, +358 (0)44 799 8406.

Registration costs 30 € per entry. Registration is binding and the fee is charged for all entered and authorised contributions, even if they are ultimately not submitted to the contest.

No unauthorised products are permitted.

To be included in the contest your application must have been received within the registration period.

A list of all participating businesses will be published on novia.fi/mathantverkfm two weeks before the start of the competition.

Products submitted to the competition may not display any brand names or other indi- cation of who the producer is. Each product shall be marked with the category in which it is entered.

A copy of the product sales label with the ingredients should accompany the entered product.

The entire product must be submitted. Cans and bottles should be full and unopened. If the products are very small, several may be submitted for assessment purposes.

Accompanying the product in a sealed plastic bag, marked with the category in which the product is entered, should be the original ingredients label, the names of the product and the producer, and any other relevant information.

A copy of the product in the original packa- ging and with the original label shall also be provided for possible inclusion in the winning exhibition. This does not apply to oversized products, such as large cheeses.

Please note that the confirmation of parti- cipation must accompany the product when registering at the competition site.

Confirmation of participation will be sent by email after the application deadline and no later than two weeks before the start of the competition. If you do not receive your confirmation before this deadline please contact the organisers. The invoice is sent separately.

Competition products should be submitted to the competition table at Novia on Monday, October 10 between 3 p.m. and 8 p.m. Contact the organizers in advance if you are unable to submit your entries at this time.

If you do not have the opportunity to come to Ekenäs products can be delivered to the competition; contact the organizers for the delivery address. Mark the box appropriately if a refrigerated product is enclosed. Products are judged in the condition in which they arrive. Consider sending entries with others from your region who will be travelling to the competition.

Competition products must satisfy the laws of the countries in which they are manufactured.

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We do not accept unsolicited products on site.

Contact the organizers in good time if you have questions concerning the submission of products. Contact details are at the back of the brochure.

Because each jury is independent and has different judging criteria, comparisons between results from different years and between classes are not possible.

JURY EVALUATIONS

The Competition Council consists of jury chairs, laymen and experts representing all sectors of the competition.

COMPETITION COUNCIL

Competition judging will take place on Tuesday 11 October from 11 a.m. to 7 p.m.

INNOVATIVE FOOD CRAFTSMANSHIP

Each jury is made up of an industry professi- onal jury chairman and a minimum of three members. Jury decisions cannot be appealed.

Juries consist of both artisan food experts and laypeople. The juries assess products ac- cording to category-specific criteria, typically appearance, texture, aroma and flavor, and, in the innovative products category, especially the innovative features.

Flavour points are valued higher than other criteria when two products are tied. The one with the highest flavour score wins. If the flavour scores are the same the products are tied. In the competition category of Inno- vative Food Craftsmanship the innovation criteria is rated as highly as appearance/texture and aroma/flavor combined.

Innovative Food Craftsmanship is a category for artisan food products that are particular- ly original or creative and which cannot be entered in any other group. The same rules apply as for other competition categories. In assessing the product the level of innovation is taken most strongly into account, but the appearance/texture and flavour/aroma are also scored. Assessment forms are available online at www.novia.fi/mathantverkfm.

The contest submission should specify the product’s innovative features.

Maximum one entry per company.

COMPETITION CATEGORIES 2016

DAIRY PRODUCTS CHARCUTERIE PRODUCTS FISH PRODUCTS

BAKERY PRODUCTS

BERRY AND FRUIT PRODUCTS

VEGETABLE AND MUSHROOM PRODUCTS COLD SAUCES

SNACKS BEVERAGES

INNOVATIVE FOOD CRAFTSMANSHIP PRODUCTS

All participants will receive the judges’ assessment in full, with both points and written re- views for each product entered, by post within three weeks of the end of the competition.

PRODUCT ASSESSMENT

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REGISTRATION

Cheese and butter: specify if the milk / cream is raw or pasteurized.

SUBMISSION

Specify the storage time for the cheese.

JUDGEMENT

Dairy products are judged at optimal temperature of the product.

Specify if the product is pasteurised or not when submitting it to the compe-tition.

COMPETITION RULES AND EXCEPTIONS

Genetically modified curdling enzyme is not allowed.

Wax without colouring dyes is permitted.

DAIRY PRODUCTS

CHARCUTERIE PRODUCTS

FRESH SAUSAGE Raw sausages for frying / grilling / cooking. Fried or cooked for judging.

PREPARED SAUSAGE Including smoked. Judged cold.

PREPARED MEAT Whole pieces of meat that are salted before heating, typically by hot smoke, water or steam.

AIR DRIED SAUSAGE With or without cold smoking.

AIR DRIED MEAT With or without cold smoking.

TERRINE AND MEAT JELLIES Products of cut meat and fat containing naturally high proportions of connective tissue or added gelatin for binding. Meat rolls and other items made from whole pieces of meat should be entered in the heat-treated meat category.

LIVER SAUSAGE / PASTIES /

PATÉS Heat treated products containing liver and of characteristic texture. Spreadable or slicea- ble. Can be presented as sausage, canned, or otherwise.

BLOOD PRODUCTS AND

OTHER OFFAL PRODUCTS Blood sausages and grits, Products containing blood and other offal.

CLASSES AND DESCRIPTION CATEGORY

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SUBMISSION

Whole products must be submitted. If the fish is filleted or divided, only one side is required.

COMPETITION RULES AND EXCEPTIONS Artificial smoke flavorings, condensed and artificial fumes are not accepted. Smoking should be carried out using natural wood smoke created on site.

If the supplies of raw materials in the vicinity of the processing location are low or absent, other domestic ingredients can be considered ”local”

The cream used in fish paste products must not contain carrageenan.

FISH PRODUCTS

COLD SMOKED FISH Salt or sugar and salt treated fish with any seasonings.

WARM SMOKED FISH Salt or sugar and salt treated fish with any seasoning.

CURED FISH Sugar and salt treated fish with any seasoning.

PICKLED FISH A possibly pre-processed fish preserved in a marinade consisting of for example, vinegar or oil, salt, sugar and spices.

MINCED FISH

PRODUCTS Products of mainly ground fish such as paté, burger or quenelles.

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REGISTRATION

Please describe your raw materials, cereals and varieties, grinding methods, mills etc.

Specify specific varieties and heirloom plants which are used.

SUBMISSION

Specify date of baking.

COMPETITION RULES AND EXCEPTIONS No exceptions for additives.

Alpha-amylase and ascorbic acid in flour is not allowed.

No chemical fermenting agents are allowed, such as baking powder, baking soda, salt, potash, etc.

Margarine is not allowed.

BAKERY PRODUCTS

RYE SOURDOUGH BREAD

(SOURDOUGH ONLY) Rye sourdough bread fermented with the honey salt method, fermentation and wild yeast.

RYE SOURDOUGH BREAD

(WITH ADDED YEAST) Rye sourdough containing also baker’s yeast.

BERRY & FRUIT PRODUCTS

JUICE Pasteurized / cooked juice or extracts of berries / fruits / flowers / herbs, sugar / honey and possibly water. Sa- voury juices are included in this category. During judging the product is diluted with cold water. Maximum one entry per company.

MULLED AND SPICED

WINE Pasteurized / cooked products with seasoning. During judging the product is served warm.

OTHER BEVERAGES Pasteurized juice or other ready-to-drink products. Must not contain alcohol. During judging the product is served chilled. Fruit nectars are included in this category.

CLASSIC JAM Boiled products of berries / fruit, sugar / honey and possibly water and pectin, with a looser consistency than marmalade.

SAVORY (SPICY?) JAM Classic jams, but with spices, herbs, nuts, etc.

CLASSIC MARMALADE Boiled products of berries / fruit, sugar / honey and possibly water and pectin.

SPICY MARMALADE Classic marmalade but with spices, herbs, nuts etc. Maxi- mum one entry per company.

DESSERT SAUCES Viscous long-lasting products from berries / fruit with any vegetables / herbs, sugar / honey, water, pectin and spices. Syrups are included in this category.

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REGISTRATION

Specify the specific varieties of vegetables and mushrooms included in the products.

REGISTRATION

Specify specific varieties and heirloom plants used in the competition.

VEGETABLE & MUSHROOM

PRODUCTS COLD SAUCES

VEGETABLE SOUSE Pasteurized, cooked products with vegetables prepared in water, vinegar, salt / sugar and spices.

FERMENTED

VEGETABLES Fermented products with whole / chopped vegetables in a solution or their own juices.

MUSHROOM SOUSE Mushrooms prepared in vinegar, salt and spices.

SAUCES Viscous products consisting mainly of berries / fruits / vegetables / herbs. May also contain vinegar / vinegar, salt / sugar / honey, oil, water, pectin and spices.

CHUTNEY Viscous products consisting mainly of berries / fruits / vegetables / herbs. May also contain vinegar / vinegar, salt / sugar / honey, oil, water, pectin and spices.

PESTO SAUCES Made with locally grown herbs and other ingredients used in pesto sauces.

FLAVORED OIL Cold-pressed oil and other locally produced spices.

NATURAL OIL Cold-pressed oil of different kinds of seeds.

CATEGORY CATEGORY

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NOTICE

Specify specific varieties of vegetables/

fruits used and heirlooms.

Describe the preparation method.

SNACKS

CRISPS Made of locally produced ingredients such as vegetables and fruit.

DRIED FRUIT AND

VEGETABLES Dried fruits and berries.

Sugar and spices can be added.

GENERAL REQUIREMENTS:

The fermentation process must be the only source of alcohol.

Flavouring ingredients can be grapes, berries, fruits, cereals, plants and plant juices that are 100% local or domestic.

Exemption: Ingredients are allowed to be sourced from elsewhere in the case of spices needed for a particular type of drink that are not available locally, such as cinnamon, certain varieties of hops, etc.

Artificial flavours and colours are not allowed.

The drink’s organoleptic characteristics must be derived only from natural ingredients and flavours and aromas that arise naturally during fermentation and storage. Concen- tration or reduction of the raw materials by heating or cooling is permitted as part of the manufacturing process.

Chaptalisation is permitted unless otherwise indicated.

FERMENTED ALCO- HOLIC BEVERAGES

Drinks must be produced and licensed in accordance with the legislation of their country of origin.

Products will be entered into categories based on their adherence to the category criteria, not the product’s trade name.* In cases where the boundary between two classes is based solely on organoleptic properties,the contestant can choose in which class the drink will compete, for example, food wine or dessert wine.

INNOVATIVE FOOD CRAFTSMANSHIP

INNOVATIVE FOOD CRAFTSMANSHIP PRODUCTS

An innovative product that is creative and original in any aspect. The same basic rules apply here as in other clas-ses, but in assessment the level of in-novation is considered most impor- tant. Appearance / texture and flavour / aroma are also judged.

The competition entry should specify the innovative features of the product.

Maximum one entry per business.