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Awards

Good Work Deserves Recognition.

The INC Awards are the premier international showcase of excellence for the nuts and dried fruits industry.

The INC Awards program comprises the Golden Nut Award, the Award for Excellence in Gastronomy, the Award for Excellence in Research and Innovation Award.

Innovation Award

Established in 2011, the INC Innovation Award celebrates the creative spirit of the nut and dried fruit industry by focusing attention on the most significant new product/service introduced in the market.

Delegates attending the World Nut and Dried Fruit Congress have the opportunity not only to share experiences but also to get enriched with new ideas.

This contest will select the Top Best new product/service at the XXXIX World Nut and Dried Fruit Congress, in Dubai, UAE, May 28-30, 2020.

Open only to INC members attending the Congress, this is a unique opportunity to:

  • Reach 1300+ participants from 60+ countries.
  • Highlight your new products/services.
  • Enhance your company’s reputation for innovation.

 

Why participate?

  • Participants will be displayed in the Exhibition Area of the XXXIX World Nut and Dried Fruit Congress, in Dubai, UAE, May 28-30, 2020.
  • The winner will be announced at the XXXIX World Nut and Dried Fruit Congress, in Dubai.
  • The winner will be featured in the Nutfruit magazine and Congress video.

 

Requirements:

  • Entries must submit the product/service description (300 words max.), high-quality product shots (jpeg or tiff, 300 dpi or greater) and company logo.
  • Entrants shall e-mail the information before April 10, 2020, to inc@nutfruit.org.
  • Once accepted, entrants will be asked to send product samples and/or supporting material to the Congress venue for the Exhibition Area. Shipment details will be provided.

 

Deadline to submit the information is April 10, 2020 (only one product or service per applicant).

INC will set up displays in the Exhibition Area in the form of posters and glass cabinets. The posters will present the description of the product/service, pictures, and company logo.

Eligible products must be newly launched. This includes:

  • A new product or service that has been introduced in the market in 2019 or early 2020.
  • A completely new product, product line, service, packaging or technology launched by the participating company in 2019 or early 2020.
  • A product with significant modification to the original offering introduced in the market in 2019 or early 2020. For example, the addition/deletion of an ingredient, or a significant modification to equipment functionality, or innovation in packaging.

 

For more information, please contact us at inc@nutfruit.org or (+34) 977 331 416.

Excellence in Research

Prof. Jordi Salas-Salvadó

Professor and Director of the Human Nutrition Unit, Department of Biochemistry & Biotechnology at the Rovira i Virgili University, Spain

Professor and Director of the Human Nutrition Unit, Department of Biochemistry & Biotechnology at the Rovira i Virgili University, Spain. Head of the Nutrition Department at the Sant Joan University Hospital of Reus, Spain. Vice-President of the Pere Virgili Institute of Health Research. Principal investigator of the CIBERobn, at the Institute of Health Carlos III. Director of the Catalan Nutrition Center at the Institute of Catalan Studies. Director of the Iberoamerican Network on metabolic syndrome. Chairman of the INC-World Forum for Nutrition Research and Dissemination. Member of the Academy of Medical Sciences of Catalonia and the Balearic Islands. Member of the Spanish Academy of Nutrition.

Throughout his career, Prof. Salas-Salvadó’s research has focused on human clinical trials evaluating the effect of diets and dietary compounds on obesity, diabetes, metabolic syndrome and cardiovascular disease. Since 2005, he has been one of the leaders of the PREDIMED STUDY and Chair of the PREDIMED-Plus Steering Committee.

Since 1983, he has directed more than 25 research projects funded by public bodies and over 27 projects in conjunction with pharmaceutical and food industries. He has published more than 580 scientific articles, numerous reviews and editorials. Editor of 7 books and co-author of more than 65.