Trident Triumphs Yet Again with Versatile Protein Noodles
The winning steak continues for Trident Seafoods Protein Noodles, as the wild Alaska pollock-based product has earned 2019 Food and Beverage (FABI) award recognition from the National Restaurant Association Show panel of judges in the USA on March 11. It is the second time in less than a month that the Seattle, Washington-headquartered company’s fully cooked, thaw-and-serve alternative to high-carbohydrate pasta has taken top honors on the innovative and inventive food competition circuit.
The streak actually started in Seattle last November when the product won the Alaska Fisheries Development Foundation’s (AFDF) Alaska Symphony of Seafood People’s Choice Award in the retail category, while Alaska Cod Dumplings from Toronto, Ontario, Canada-headquartered Tai Foong copped first place in the foodservice sector.
Last month Protein Noodles again received a People’s Choice award, this time impressing judges consisting of chefs and industry experts in Juneau, Alaska. The product went on to win the Symphony of Seafood Grand Prize after receiving the highest overall score.
“We are humbled and honored to receive the Grand Prize,” said John Salle, senior vice president of marketing and innovation at Trident Seafoods. “Now more than ever, today’s consumers are looking for new ways to incorporate protein in their diets. Made with wild Alaska pollock, our Protein Noodles are a new way to get ‘hooked’ on protein.”
Trident was among 32 FABI award winners, each of which will be spotlighted during the May 18-21 National Restaurant Association Restaurant, Hotel-Motel Show at Chicago’s McCormick Place. Among other winners are G.S. Gelato’s Plant-based Cold Brew Coffee Dessert, Cajun Boudin Eggrolls from Mama La’s Kitchen, Jimmy Dean Sausage & Gravy Stuffed Hash Brown from Tyson Foods, and Venice Bakery’s Gluten-Free Vegan Cauliflower Pizza Crust. – Reported by John Saulnier Meanwhile, the FABI Awards judges saluted the Trident product’s versatility in the foodservice sector, where chefs can use the gluten-free and fat-free creation as a component in numerous recipes ranging from Protein Noodles in Teriyaki with Shrimp to Coconut Curry and Spicy Marinara and Peppers dishes. A three-ounce serving contains 10 grams of protein, seven grams of carbohydrates, 70 calories and 70 milligrams of Omega 3s.