EVALUATION INFORMATION
Jurors are hand-selected volunteers from key media, food industry experts, supplier, and retail member sources. The evaluation process is a critical step, and procedures and guidelines are put in place to ensure that products are evaluated fairly.
Evaluation Process
- Food products are prepared exactly per packaging instructions by a professional kitchen team and evaluated in person.
- Non-food and limited food products are shipped to juror homes for testing and evaluation.
- Products are evaluated on their own merits and not judged comparatively to other products registered in the category.
- Jurors review the information submitted by the participant in the four evaluation areas to help them understand the participants’ intentions and goals.
- Jurors rate your product in each of the four areas out of 25 points and provide comments and you will receive verbatim feedback on your submitted product.
- Products that score at least 70% in their overall average score out of 100 are promoted to finalist status.
Your Submission Tells the Story for Juror Evaluation on Four Key Factors
Brands have the opportunity to highlight the significance of their submission by sharing the story behind its development and innovation. Participants are encouraged to explain why they are entering this product or product line and to identify the target consumer, helping jurors better understand its purpose and impact.
Additionally, participants are required to share information regarding the four areas of evaluation as described below.
1. Product Characteristics – 25%
Participants should provide information about their goals in designing the product’s characteristics including the flavor, texture, ingredients, serving size, nutritional value and other details.
For non-food products, participants should describe the dimensions, materials used, special features, and other details that consumers will need to know when buying this.
Participants are asked to share information about what market needs or consumer problems they were aiming to address with the design and features of this product.
2. Innovation and Originality – 25%
Participants are asked to identify the nature of innovation they pursued in designing the product.
- Novel ingredients or flavours Innovation (new or unique ingredients, flavors, or combinations)
- Category Extension Innovation (expanding a product line within an existing category)
- Sustainable and Ethical Innovations (eco-friendly packaging, sustainable sourcing, waste reduction)
- Convenience-Focused Innovations (ready-to-eat/cook, single-serve, portable, enhanced shelf life)
- Health and Wellness Innovations (free-from, low-calorie/sugar, personalized nutrition)
- Cultural and Lifestyle Innovations (ethnic, global flavours, local and artisan products)
- Price and Value Innovations
Participants are also asked to describe their intention and reasoning of the innovation and provide details that reflect how you achieved the innovation.
3. Presentation and Packaging – 25%
Participants should provide details about information provided about the product on the packaging. This includes certifications and legislated information.
They are also asked to describe the nature of the materials and design of the packaging, including functionality, sustainable materials and post-consumer waste management.
4. Overall Consumer Value – 25%
This category measures the quality to price ratio. Participants should provide information on how they justify consumer value including where they see this product positioned in the market and what value factors will help the product stand out in the intended segment.
Path From Submissions to Results
september 2025
Registration Opens
november 30, 2025
Registration Deadline
january 5, 2026
RCC to communicate shipping instructions for juror evaluation
january 7, 2026
Deadline to send 1 sample of each flavor for submission verification
January 21, 2026
Non-food products to be received in Toronto for juror evaluation
february 2026
april 2026
Finalists Announced
June 3, 2026
Winners Announced