Open Finnish Championship in Food Craftsmanship 2018 Raseborg 21–23 March 2018

Do you manufacture food products from local produce, and without synthetic flavours, preservatives or colouring? Would you like to get feedback on your product’s taste and other characteristics? Check the competition classes and regulations for the Open Finnish Championship in Food Craftsmanship 2018 and register your product for the competition by 18 February 2018! COMPETITION RULES The Open Finnish Championship in Food Craftsmanship preserve the concept of food craftsmanship and the val- 2018 is to be held from 21-23 March 2018 in Raseborg on ues that the term represents. Food artisans are motivated Finland’s south coast. The competition is organized by No- in their work and inspired to develop their businesses and via University of Applied Sciences through the Food of the their products. Consumer awareness increases through the Coast project. The judging of products takes place in Ek- competition and the winning products. In the future this will enäs on March 22 and the awards ceremony will take place lead to increased awareness and sales. on March 23. During the competition, seminars, field trips and other programs that attract and unite enthusiasts in The competition aims to preserve and develop local food food craftsmanship will be organised. cultures through increased visibility, knowledge, product development, sales and jobs. Information and registration: www.novia.fi/mathantverkfm/en nn CONTEST RULES The Open Finnish Championship in Food Craftsmanship Through food craftsmanship unique products are created 2018 is open to producers from Finland, other Nordic coun- containing rich flavours and distinct identities, where their tries and the Baltic States. The precondition is that the manufacture takes place through the gentle processing of products are processed in an artisanal way, and are based mainly local produce. Food craftsmanship preserves, devel- on local or domestic raw materials with known origins. Only ops and reveals local food culture and the wealth of knowl- products manufactured by companies and which are avail- edge contained therein. able for general sale can compete. In cases where several companies are involved in the manufacture of a product, all The rules of the Open Finnish Championship in Food Crafts- stages in the manship are largely consistent with the rules of the Swed- product’s production should be performed by hand and the ish Championships. Differences in local traditions, and the product should be jointly entered by the companies involved. general awareness of the Food Craftsmanship concept, mean that details, boundaries and competition classes can If a class has too few contributions (less than three entries) be designed in various ways. the competition organisers may decide to merge it with re- lated classes. If a merger is not possible, a written assess- The Open Finnish Championship in Food Craftsmanship is ment of the products will still be completed by the jury but arranged for the third time this year. The contest is open to no prize will be awarded. If necessary, the organisers may Finnish, Nordic and Baltic participants and all are warmly limit the number of competition products in a class or divide welcome to Novia in Ekenäs! it into two classes if a natural division is possible. nn PURPOSE OF THE CHAMPIONSHIP Entries are assessed as they are submitted, unless other- The competition is organised to increase awareness of wise specified in the class definition. In cases where the food craftsmanship and encourage its development. In or- producer supplies with their entry application more specific ganising the championship there is a desire to protect and requirements regarding the tasting of the product, the re-

– 1 – quest will be communicated to the jury which in turn will A list of all participating businesses will be published on determine if these wishes are taken into account or not. novia.fi/mathantverkfm two weeks before the competition.

A company can compete with up to two contributions in Confirmation of participation will be sent by email after the each class. application deadline and no later than two weeks before the All entries will be assessed even if the class in which they competition. It is important that the organisers are notified are entered is removed from the competition because of if this confirmation is not received. The invoice is sent sep- too few registered products in that class. arately. Products that do not fit within the criteria of any competition class can not participate. Competition products must satisfy the laws of the coun- nn SUBMITTING YOUR ENTRY tries in which they are produced and sold. Competition products should be submitted to the competition table at Novia (Raseborgsvägen 9, Ekenäs) on Wednes- 1. LOCALLY SOURCED day, 21 March between 1 p.m. and 8 p.m. Contact the or- The main or character building ingredients must be local ganisers in advance if you are unable to submit your entries or domestic with known origins. Spices or other flavourings at this time. should be natural and free of additives, but may be of for- eign origin. If you do not have the opportunity to come to Ekenäs products can be delivered to the competition; contact the organ- 2. PROCESSING isers for the delivery address. Mark the box appropriately if Processing shall be according to the principles of food a refrigerated product is enclosed. Products are judged in craftsmanship, so that it is the human hand and knowledge the condition in which they arrive. Consider sending entries that control the production process. The use of machines in with others from your region who will be travelling to the different production phases will be mainly to avoid physical competition. harm to the producer. A food artisan’s production is not au- tomated, but ICT technology may be used in smoking cham- Two Products: A Competition Product and an Exhibition bers, ovens or similar facilities. Product Two of each entered product should be submitted: one with- 3. ADDITIVES AND PROCESSING AIDS out any label (competition product) and one fully labelled The basic policy is that food additives should not be used in (exhibition product). food craftsmanship. By additives we mean all substances assigned an E-number and listed on the national food safe- The competition product should not bear any mark, stamps ty authorities websites (in Finland: www.evira.fi, E-number or other indication of who the producer is, but a loose copy of list), and also other substances that contain certain en- the product sales label must accompany it. We recommend zymes. All synthetically produced fragrances and colours that the competition product and the loose sales label are are prohibited. enclosed together with the complete exhibition product in a plastic bag. Label the plastic bag with the competition class. Exceptions regarding additives and processing aids: Cases where certain additives are permitted are specified in The entire product must be submitted. Cans and bottles the relevant class descriptions. should be full and unopened. If the products are very small, several may be submitted for assessment purposes. If the nn REGISTRATION product is oversized, for example large cheeses or meat Registration for the Open Finnish Championship in Food products, only one need be submitted. Craftsmanship can be completed at the address novia.fi/ mathantverkfm/en. The entry fee is €45 per entry. The ap- Keep in mind that the contest concerns food craftsman- plication deadline is 18 February 2018. If you are not able ship. For the jury to properly assess quality, the competi- to apply online please contact the organisers by e-mail: tion product should be complete or sufficiently large. This is [email protected] or telephone: Jonas Harald +358 (0) important so that the product’s overall appearance can be 50 548 3400 or Ann-Louise Erlund +358 (0) 44 799 8406. assessed. Too small pieces or slices and vacuum-packed meat products or cheese are difficult to assess in terms of Complete all fields on the application form. The more in- food craftsmanship. formation you provide about your product’s raw materials, manufacturing methods and usage, the better the jury can Please note that the confirmation of participation must ac- judge your product! company the product when registering at the competition site. We do not accept unsolicited products on site. You Registration is binding and the fee is charged for all entered may also submit other written promotional material that and authorised contributions, even if they are ultimately not the competition organiser may use for marketing purposes submitted to the contest. after the competition.

We do not accept any unauthorised products on site. Contact the organisers in advance if you have any questions regarding the submission of products. Contact details are at All communication in connection with the contest is in the back of this brochure. Swedish, Finnish and English.

– 2 – nn JURY ASSESSMENTS nn COMPETITION CATEGORIES 2018 Competition judging will take place on Thursday March 22 2018 from 10 a.m. to 7 p.m. • DAIRY PRODUCTS • CHARCUTERIE PRODUCTS Juries consist of both artisanal food experts and laypeople. Each jury is made up of an industry professional jury chair- • FISH PRODUCTS man and a minimum of three members. Jury decisions can- • BAKERY PRODUCTS not be appealed. • BERRY AND FRUIT PRODUCTS • VEGETABLE AND MUSHROOM PRODUCTS The task of the juries is to: • Nominate winners in each competition class. Depending • COLD SAUCES on the number of products in a class, one, two or three • SNACKS winners may be nominated. The remaining products • NORDIC BEVERAGES receive equal standing. • INNOVATIVE FOOD CRAFTSMANSHIP • Provide a written review of each competition product. The written review will be shared with the contestants after the competition. nn COMPETITION CLASSES 2018 The jury has the right to move a product from one class to ääDAIRY PRODUCTS another if they consider that it has been submitted to the wrong class. The juries assess products according to category-specific criteria, typically appearance, texture, aroma COMP. CLASS YEAR DESCRIPTION and flavour, and, in the innovative products category, the Pressed / 2018 Includes all types of pressed level of innovation. Flavour points are valued more highly hard cheeses cheeses regardless of their than other criteria when two products are tied. surface. Flavoured 2018 Smoked or seasoned hard If the total scores and flavour scores of two or more prod- hard cheeses cheese. ucts are equal they will be awarded the same place. In the Innovative Food Craftsmanship class the level of innovation Ice cream 2018 Raw materials should be is rated as highly as appearance/texture and aroma/flavour traceable at the farm level. The together. entire production chain (after pasteurisation) must be within The rating system is only an aid in the assessment of prod- the same company. ucts and each jury can internally determine how the as- Green and 2018 Includes all types of green and sessment should be conducted. Because the distribution blue cheeses blue cheeses regardless of their of points and judging criteria varies between classes and surface. years direct comparisons are not possible. Putty cheeses 2018 A soft to semi-hard cheese type washed with saline or B. Linens culture. In cases where white n n INNOVATIVE FOOD CRAFTSMANSHIP or red mould culture is used, Innovative Food Craftsmanship is a category for products the appearance and taste will that are particularly innovative or creative in some aspect. typically have a putty character. The innovation can be exemplified in the raw materials, pro- This category includes cheeses cessing techniques, flavour combinations, methods of use, washed with beer or spirits. the product presentation (appearance or packaging), or an- ything else that renews and strengthens the position and Butter 2018 With cream from cow, goat or sheep’s milk. Only salt may be development of Food Craftsmanship. The same basic rules added. Raw materials should apply as for other classes. In assessment the level of in- be traceable at the farm level. novation weighs heaviest, but also appearance/texture and The entire production chain aroma/flavour are scored. (after pasteurisation) must be within the same company. The The contest submission should specify the product’s inno- cream used in production should vative features. be separated by the producer Maximum one entry per company. themselves. Soured milk 2018 Yoghurt, sour milk (piimä), filmjölk, etc. Raw materials nn ASSESSMENT RESULTS should be traceable at the farm All contest participants will receive a written assessment level. The entire production within four weeks of the competition. chain (after pasteurisation) must be within the same company.

– 3 – Registration process or with a local partner. If smoking is performed • Specify if the milk / cream is untreated or pasteurized. by a partner it must be mentioned in the product sub- • Specify the origin of raw materials at the farm level for mission. ice cream, butter and soured milk. • Sodium nitrite: The maximum residual value, i.e. the • Specify where the product is smoked if not within the maximum quantity in the finished product, is 50 mg / kg. registrating company. This allows a maximum of 80 mg per kg of raw material (in accordance with the provisions of the EU organic Submission legislation) in the classes of prepared sausage, prepared • Specify for how long the cheese has been stored, if appli- meat, air-dried sausage and air dried meat. Sodium ni- cable. trite is not allowed in the classes of fresh sausages, offal • Submit whole cheeses or large enough pieces for evalu- products and blood products. ation. • Cream used in pasties, paté and liver sausage may not contain carrageenan. Assessment • Added gelatin in pasties, paté and liver sausage is al- • The assessment of dairy products varies depending on lowed. the type of product.

Contest rules and exceptions ääFISH PRODUCTS • The ice cream, butter and soured milk classes require a short processing chain with a lower degree of process- COMP. CLASS YEAR DESCRIPTION ing. Because of this, the raw materials are the subject of greater focus during assessment, which requires their Cold smoked 2018 Salt or sugar treated fish with origins to be known at the farm level. fish any seasoning. • Genetically modified fermentation enzymes are not Warm smoked 2018 Salt or sugar treated fish with allowed. fish any seasoning. • Wax without colourings may be used. • Annatto dye is not permitted. Minced fish 2018 Products of mainly ground fish • Smoke or smoke flavoring should be created through products such as patés, burgers, pasties or quenelles. natural smoking over embers within the company as part of the manufacturing process or with a local partner. If Pickled fish 2018 A possibly pre-processed fish smoking is performed by a partner it must be mentioned preserved in a marinade in the product submission. • Ice cream may contain the following additives: pectin, Cured fish 2018 Salt or sugar treated fish with any seasoning. carrageenan and locust bean gum. Fish roe 2018 Salt or sugar treated fish roe products with any seasoning. ääCHARCUTERIE PRODUCTS Submission COMP. CLASS YEAR DESCRIPTION • The entire product must be submitted. If the fish is fillet- Fresh sausage 2018 Raw sausage for frying, grilling ed or split, however, only one side is required. or boiling. Cooked before judging. Contest rules and exceptions • The raw material for products in this category may be Air dried meat 2018 With or without cold smoking. shellfish provided that they are locally or domestically Air dried 2018 With or without cold smoking. sourced with known origins. sausage • Artificial smoke flavourings or the use of condensed and recovered fumes are not accepted. Smoke or smoke flavouring should be created through natural smoking over Registration embers within the company as part of the manufacturing • Indicate where the product is smoked, if it is not done process or with a local partner. If smoking is performed within the registrating company. by a partner it must be mentioned in the product submission. Submission • If the supplies of raw materials in the vicinity of the pro- • Specify for how long the meat has been air-dried, if cessing location are low or absent, applicable. • other domestic or Nordic ingredients can be considered • Submit whole products or large enough pieces for eval- ‘local’. uation. • Cream used in minced fish products must not contain carrageenan. Contest rules and exceptions • Artificial smoke flavourings or the use of condensed and recovered fumes are not accepted. Smoke or smoke flavouring should be created through natural smoking over embers within the company as part of the manufacturing

– 4 – ääBAKERY PRODUCTS ääBERRY AND FRUIT PRODUCTS

COMP. CLASS YEAR DESCRIPTION COMP. CLASS YEAR DESCRIPTION Stuffed bakery 2018 Bakery products such as pies Classic jam 2018 Cooked products of berries products with or pasties with vegetarian / fruit, sugar / honey and vegetarian fillings, for example vegetables, optionally water and pectin. filling cereals, rice, and potatoes. Eggs Looser consistency than and dairy products can also be marmalade. included. Assessed cold. Seasoned jam 2018 As classic jam, but with Stuffed bakery 2018 Bakery products such as pies or (other than ingredients such as spices, products with pasties with meat or fish fillings. berry-based) herbs, nuts and the like included meat filling Assessed cold. in the product or as its main flavour-providing raw material. Bread with 2018 Bread baked with at least 50% oats, barley or oats, barley or cultivars of wheat Classic 2018 Cooked products of berries cultivars or rye. Emmer, einkorn, spelt marmalade / fruit, sugar / honey and are for example considered optionally water and pectin. cultivars. Seasoned 2018 As classic marmalade, but with Dark bread 2018 Dark and/or spiced loaves such marmalade ingredients such as spices, as malt loaf or archipelago (other than herbs, nuts and the like included bread. berry-based) in the product or as its main flavour-providing raw material. Registration Classic jelly 2018 Cooked products of berries • Describe your cereal raw ingredients, cultural varieties, / fruit, sugar / honey and method of grinding, milling and so on. optionally water and pectin with characteristic consistency. Submission Seasoned jelly 2018 As classic marmalade, but with • Specify day of baking. (other than ingredients such as spices or berry-based) herbs included in the product or Contest rules and exceptions as its main flavour-providing raw • The raw material must be local or domestic with known material. origins. Flour marked Hyvää Suomesta - Gott från Fin- Desert sauces 2018 Pourable product of berries / land or a comparable national mark to guarantee the fruit, possibly with vegetables origin is approved provided that the subsequent condi- / herbs, sugar / honey, water, tions are also met. pectin and spices. Syrup is • No exceptions for additives. included in this class. • Alpha-amylase and ascorbic acid in flour are not allowed. Berry or fruit 2018 Berries, fruit or fruit pieces in a • No chemical raising agent is allowed, for example baking preserves syrup. May contain, for example, powder, baking soda or potash. water, juice, sugar / honey, and spices. May contain alcoholic • Margarine is not allowed. beverages as flavourings.

Registration • Specify whether self-made pectin has been used. • Specify which specific varieties of berries, fruits or herbs have been used. • Specify the amount of berries, fruit and herbs used to prepare 1000 g of the finished product.

Contest rules and exceptions • Products that are not berry or fruit-based should compete in the classes for seasoned products. • Pectin, agar and acetic acid may be used in the products.

– 5 – ääVEGETABLE & MUSHROOM PRODUCTS ääSNACKS

COMP. CLASS YEAR DESCRIPTION COMP. CLASS YEAR DESCRIPTION Pickled 2018 Mushrooms in liquid consisting Snacks 2018 Vegetable or meat snack mushrooms of, for example, water, vinegar, products made from locally- wine vinegar, salt, sugar and sourced ingredients. spices. Lacto- 2018 Fermented products with whole Registration fermented or chopped vegetables in a • Specify specific varieties of ingredients used vegetables syrup or their own juices, with or • Describe the manufacturing process without spices. Lacto-fermented berries / fruits also compete in this class. ääNORDIC BEVERAGES

Registration COMP. CLASS YEAR DESCRIPTION • Specify whether specific varieties of vegetables and mushrooms have been used in the products NON-ALCOHOLIC DRINKS • Enter the amount of vegetables or mushrooms used to Juices and 2018 Pasteurized / boiled product of prepare 1000 g of the finished product. musts berries or fruit. May also contain sugar / honey and water. Ready to drink or diluted with cold ääCOLD CONDIMENTS AND SAUCES water according to instructions. Carbonated 2018 Ready to drink carbonated COMP. CLASS YEAR DESCRIPTION drinks beverages with natural flavours of berries, fruits, flowers or Dressings 2018 Pourable products with a base herbs. May also contain sugar / of, for example, water, oil, juice, honey and water. milk, eggs, with, for example, vinegar, salt, sugar, honey, pectin Other 2018 Pasteurised / boiled products or spices. beverages with the natural flavours of (non- berries, fruit, flowers or herbs. Chutney Boiled aromatic or seasoned alcoholic) May also contain sugar / honey products with the consistency and water. Spiced juices and of marmalade or jam, to be nectars are included in this combined with hot dishes. category. Ready to drink or Typical ingredients are berries, diluted with cold water according fruits or vegetables combined to instructions. with sugar, salt, honey, vinegar, and spices. Spiced sauces 2018 Seasoned sauces, for example, ketchup, chilli sauces or pesto, containing sugar, salt, honey, vinegar or spices. Natural oils 2018 Cold pressed oil derived from different types of seeds. Flavoured oils 2018 Cold-pressed oil with locally produced spices and seasoning.

Registration • Specify specific varieties of ingredients used.

Contest rules and exceptions • Please note that the main raw materials such as seeds, herbs, fruits and vegetables should be locally or nation- ally grown with known origin.

– 6 – Contest rules and exceptions COMP. CLASS YEAR DESCRIPTION • Flavouring ingredients are grapes, berries, fruit, cere- ALCOHOLIC DRINKS al, plant parts and plant juices that are 100% local or domestic. Exempted from this stipulation are spices that Sparkling 2018 Sparkling or carbonated are traditionally used in a particular type of drink and not wine (natural beverages with an alcohol or aerated) content of more than 8.5% based available locally, such as cinnamon in mulled wine. on grapes, berries or fruit. • Artificial flavours and colours are not allowed. • The use of enzymes for the extraction of juice from ber- Sparkling 2018 Sparkling beverage produced ries and fruit pulp is allowed. wine according to the classic • The characteristics of beverages should only be derived (méthode Champagne method, based on from natural ingredients and flavours arising naturally classique) grape, berry or fruit and with during cooking, fermentation or storage. Concentrating an alcohol content of more than or reducing raw materials by heat or cooling is permitted 8.5%. as part of the manufacturing process. Genuine cider 2018 Still or sparkling beverages where the liquid raw material Alcoholic beverages: is composed of 100% natural • The alcohol content of beverages must have arisen solely fruit or berry juice before by fermentation, except for entries in the Liqueur class. fermentation. Water may be • Ethanol used in the manufacture of liqueur shall be do- added to regulate alcohol, mestic and distilled using domestic raw materials. however, so that the final juice content is at least 90%. Artificial • Chaptalisation (adding sugar before fermentation) and carbon dioxide must not be after-fermentation sweetening according to the Süssre- added. The final alcohol content serve method is allowed unless otherwise indicated. should not exceed 8.5%. • Drinks must be produced and licensed in accordance with the legislation of their Other 2018 Fermented beverages not berry • country of origin. fermented or fruit based, such as beer, • The sulphur dioxide content must not be more than 200 beverages sahti, mead and herbal drinks, mg per litre. with an alcohol content of no more than 8.5%. Please note • Sorbic acid content must not be more than 200 mg per that all material must be local litre. / domestic, with the exception • Ascorbic acid content must not be more than 150 mg per of yeast and sugar. Beer must litre. be made with the domestic • In the regulation of the acidic content only citric, tartaric, malt and hops. Sahti must be malic or lactic acid may be used. produced in compliance with • Benzoic acid is prohibited. the EU's name protection. Mead • Clarification agents may be used in accordance with shall be sweetened with honey. good manufacturing practices. Alcohol content not exceeding • Potassium sorbate may be added taking into account the 8.5%. sorbic acid content. • Products will be entered into categories based on their adherence to the category criteria, not the product’s trade name.* In cases where the boundary between Registration two classes is based solely on organoleptic properties, • Specify the dilution ratio by which the product must be the contestant can choose in which class the drink will diluted (for juice, mulled wine, etc.) compete, for example, food wine or dessert wine. The • Specify the juice content in %, or specify the amount of jury has the right to change competition class if they berries, fruit and herbal ingredients used to prepare 1000 consider that the product has been submitted to the g of finished product. wrong class. • Specify the recommended temperature for the judging of the product. * The names of alcoholic beverages, raw materials, man- • For alcoholic beverages specify the amount of alcohol ufacturing processes, etc., are surrounded by extensive present. regulations that differ between the Nordic countries and within the EU. Competition classes in this category have Submission been made as simple and inclusive as possible with de- • Ready-to-drink products in small bottles require the sub- scriptions based on the use and character of the beverage mission of several bottles for assessment. Please supple rather than the limitations of the raw materials or trade at least 0.66 litres of drinkable product. names. Beverages based on Nordic ingredients have high potential. Our goal is to contribute to the development of Assessment high-quality handcrafted beverages based on Nordic in- • Products are assessed properly according to the produc- gredients. er’s directions or the type of product. • The products are diluted as directed, but the jury may also test other dilution ratios.

– 7 – Examples of different use of names: The criteria to apply ääINNOVATIVE FOOD CRAFTSMANSHIP the appellation gårdsvin (’estate wines’) in Finland is specified in legislation, but it has a different meaning than the COMP. CLASS YEAR DESCRIPTION same term in other countries. Iscider cannot be called a cider in some countries due to its high alcohol content and Innovative 2018 An innovative product that is is by nature a dessert wine. Apfelwein is a cider and Barley food creative and original in any Wine is a strong beer despite its trade name. craftsmanship aspect. The same basic rules apply here as in other classes, but in assessment the level of innovation is considered most important. Appearance / texture and flavour / aroma are also judged.

The product should be of such a character that it cannot be entered into any other category. The competition entry should specify the innovative features of the product. Maximum one entry per business.

www.novia.fi/mathantverkfm/en

COMPETITION COUNCIL

• Ann-Louise Erlund • Jonas Harald • Harriet Strandvik Mobile: +358 (0)44 799 8406 Mobile: +358 (0)50 548 3400 Mobile: +358 (0)457 345 1039 E-mail: [email protected] E-mail: [email protected] E-mail: [email protected]

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EUROPEISKA UNIONEN Europeiska socialfonden

EUROPEISKA UNIONEN EUROPEISKA UNIONEN Europeiska socialfonden Europeiska socialfonden

EUROPEISKA UNIONEN Europeiska socialfonden