Jamaica Observer Table Talk Food Awards 2025 Best New Products Tasting launched on Monday, showcasing the best of Jamaica’s culinary innovation as several local food producers vied for recognition. The preliminary event which took place at the AC Hotel Kingston delivered not only flavour but also moving stories that left judges in awe of the creativity and potential within Jamaica’s gastronomic industry.

“Jamaica shouldn’t be poor,” remarked Food Awards judge Professor Lloyd Waller after observing the range of products on display by local entrepreneurs.

“The best of Jamaica has been on display,” echoed guest judge and Minister of Agriculture Floyd Green.

There were 11 contenders vying for the 2025 Best New Product award, including Spur Tree Spices, which unveiled its new fried chicken mix to attendees. Island Lemonade, created by Tameka Clough, offered a twist on traditional beverages with flavours such as hemp mint, lavender lemonade, and hibiscus lemonade, the latter offering a flavour profile reminiscent of sorrel. Bird’s Nest Seasonings also attracted attention with its promise to stay fresh and free of clumping, addressing a common frustration for home cooks. Inspired by the founder’s desire to make cooking easier for his wife while he was away, the brand showcased how a blend of spice and olive oil can transform any meat into a gourmet dish. Murray’s Fish & Jerk Hut, the well-known food destination outside Kingston, brought its famed secret sauce to the event. The company featured jerk seasoning and a boxed curried goat meal, developed to allow customers to recreate the restaurant’s popular curry goat at home. The product, which serves four to six people, will soon be available in supermarket freezers.

“We believe in consistency. Our core values in terms of the sauces we develop and food we offer are quality, consistency, customer service, and cleanliness,” said Nicole Murray, Director of Murray’s. “You ladies can tell your husbands that you cooked the goat,” she added with a smile, referencing the ease of the ready-made meals.

Murray’s also previewed new Scotch bonnet and mango sauces, aimed at ensuring consistency in taste both in-store and at home. Still in the sauce category was Tooksie’s Sauces, developed by Alexa Von Strolley. She delivered a spicy, buttery, and versatile sauce with aioli ingredients that stood out among judges. Pebbles Pastries introduced vegan chocolate and vanilla cake mixes. Although the founder is not vegan, she was inspired by her vegan husband. The taste impressed those who enjoy traditional cakes for its similar taste profile to non-plant-based alternatives. Damian Drummond presented a cultural twist on a trending beverage: iced coffee in a bottle, made with Jamaican Blue Mountain Coffee. Flavours included carrot-vanilla, chocolate, and ginger, all ready to drink straight from the fridge. The product was well-received.

“You have a really good product,” said Food Awards judge Maurice Sloley. “You have such a powerful name with the Blue Mountain brand — you should use that. I know it can be hard, but try to hold up that Blue Mountain Peak name at the front.”

Minister Green also commended the effort, noting that the iced coffee market is growing faster than the regular coffee segment.

“In all that we do, we should choose Jamaica,” he said.

Paris Ruby Gourmet presented neatly packaged fruitcakes designed for convenience and indulgence. Founder Zelecia Smith shared her story with such passion that judges were visibly moved. A similar reaction greeted the presentation by Thrifty Treats, co-founded by Aljermaine and Osania Campbell, which brought frozen cheesecakes with various toppings to the event. The business hinted at vegan options in development.

“We’re just working, working, working, and we won’t stop. We’re just trying to reach the pinnacle of our success,” Osania Campbell said, receiving a round of applause.

“This is one of the sweetest stories I’ve heard in a long time,” added judge Norma Williams. “When you’re doing something with passion, it will work, because you’re hungry for it and running with it — and that’s amazing.”

Also impressing the judges was Rainforest Seafoods, which showcased its 100 per cent fruit ice pops in flavours like mango, coconut, pineapple, and berries. The product contains no high-fructose corn syrup or artificial colours. Kande’s Delights, led by CEO Kevin Dean, brought a new twist to a childhood favourite with bagged cotton candy. The flavours were strawberry and blueberry; the sweet treat was described as melting like clouds on the tongue. Dean also revealed plans to expand the flavour range using local fruits such as sorrel, passion fruit, mango, and lychee.

Minister Green praised the evening’s showing, describing it as “the best ‘yes’” he’s given in a while.

“I look forward to the Food Awards, to hear who the winner is,” he said.

The winner will be announced at the Jamaica Observer Table Talk Food Awards on Thursday, June 26, 2025.