{"id":139,"date":"2023-06-01T14:09:58","date_gmt":"2023-06-01T18:09:58","guid":{"rendered":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/?p=139"},"modified":"2023-06-21T10:36:48","modified_gmt":"2023-06-21T14:36:48","slug":"flavor-of-georgia-winners-2023","status":"publish","type":"post","link":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/flavor-of-georgia-winners-2023\/","title":{"rendered":"Flavor of Georgia Winners 2023"},"content":{"rendered":"\n

2023 Finalists and Grand Prize Winner<\/h2>\n\n\n\n
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Small food businesses all over the state enter in the Flavor of Georgia competition in hopes of being named the grand prize winner. Winners of each food product category receive promotional materials from the University as well as complementary Georgia Grown Memberships. However, only one can take home the grand prize of free consultations from our very own Food Product Innovation and Commercialization Center<\/a> plus exhibition space at the Annual Georgia Food Industry Association Conference.<\/p>\n\n\n\n

Read more about the winners of the 2023 Flavor of Georgia at UGA Today<\/a>.<\/p>\n<\/div>

\"Finalist<\/figure><\/div>\n\n\n\n
\"From<\/figure>
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Grand Prize Winner:<\/strong><\/h3>\n\n\n\n

Barlow\u2019s Foods<\/a>, Barlow\u2019s Peach Cobbler Syrup, Atlanta<\/p>\n\n\n\n

People’s Choice Award:<\/strong><\/h3>\n\n\n\n

Savannah Bee Company<\/a>, Hot Honey BBQ Sauce, Savannah<\/p>\n\n\n\n

Category Winners:<\/strong><\/h3>\n\n\n\n

Baked Goods: <\/strong>Honey Specialties<\/a>, Lemon Blueberry Cheesecake, Millen
Barbecue Sauces: <\/strong>Oconee Creations LLC<\/a>, Oconee Gold White Gold, Statham
Beverages: <\/strong>HIBO<\/a>, HIBO Energize Original, Bishop
Condiments, Sauces and Seasonings: <\/strong>Braswell Food Company<\/a>, Vidalia Onion Steak Sauce, Statesboro 
Confections: <\/strong>Brittle Brittle Bakeries LLC<\/a>, Pecan Brittle, Fort Gaines
Dairy Products: <\/strong>Dulce Gelato<\/a>, Probiotic Kefir Gelato, Woodstock
Honey and Syrups: <\/strong>Barlow\u2019s Foods<\/a>, Barlow\u2019s Peach Cobbler Syrup, Atlanta
Jams and Jellies: <\/strong>Georgia Jams LLC<\/a>, Georgia Scorcher Pepper Spread, Williamson
Meats and Seafood:<\/strong> Jensen Reserve<\/a>, Biltong Style Bresaola Make Your Own Charcuterie Kit, Loganville
Miscellaneous: <\/strong>Woodpecker Trail Olive Farm<\/a>, First Press EVOO, Glennville
Pickled Vegetables, Relish and Salsas: <\/strong>Sully\u2019s Salsa<\/a>, Sully\u2019s Slammin Mild Fresh Salsa, Roswell 
Snack Foods: <\/strong>Caja Popcorn<\/a>, Vadouvan Curry Popcorn, Atlanta<\/p>\n<\/div><\/div>\n\n\n\n

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What is Flavor of Georgia?<\/h2>\n\n\n\n

The annual Flavor of Georgia Food Product Contest has launched new products into success and garnered more publicity and sales for products already in the market. Since its inception in 2007, over 1770 products have entered the competition. The contest\u2019s goal is to highlight the food sector of Georgia by helping launch small, startup food businesses and increase recognition for established brands. Foodpreneurs can enter their products into one of the 12 categories, move on to become a top 3 finalist, and win the category and Grand Prize. All participating products get featured in the printed and online directories. Finalists receive a personalized press release, the use of the Flavor of Georgia logo, and a 1-year Georgia Grown membership. <\/p>\n\n\n\n

Learn more about the contest and see our 2023 winners by going to flavorofgeorgia.caes.uga.edu<\/a>.<\/p>\n\n\n\n

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Follow Flavor of Georgia on Instagram<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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\"samples<\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

2023 Finalists and Grand Prize Winner Small food businesses all over the state enter in the Flavor of Georgia competition in hopes of being named the grand prize winner. Winners of each food product category receive promotional materials from the University as well as complementary Georgia Grown Memberships. However, only one can take home the […]<\/p>\n","protected":false},"author":217,"featured_media":232,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements"],"_links":{"self":[{"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/posts\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/users\/217"}],"replies":[{"embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/comments?post=139"}],"version-history":[{"count":10,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/posts\/139\/revisions"}],"predecessor-version":[{"id":384,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/posts\/139\/revisions\/384"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/media\/232"}],"wp:attachment":[{"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/media?parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/categories?post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/tags?post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}