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Looking for a food manufacturer or product? Here you can find it.
An expert panel consisting of chefs, sommeliers, and food and beverage professionals has evaluated the entries for Product of the Year 2026. Following extensive tastings and professional assessments, three products have been nominated in each category. The winners will be announced during the opening ceremony of the Trøndelag Food Festival and the Trondheim Beer Festival on August 6.
Product of the Year is one of the most important professional competitions during the Trøndelag Food Festival and Trondheim Beer Festival. All submitted products are evaluated by an independent jury consisting of chefs, sommeliers, and food and beverage experts.
The jury evaluates the products based on taste, texture, appearance, sustainability, and overall experience.
It is inspiring to see both the breadth and quality of this year’s entries. Many producers combine traditional craftsmanship with innovation, and the standard has been exceptionally high across all categories. At the same time, the jury has placed great emphasis on providing constructive feedback that producers can take with them in the further development of their products.
“There were many excellent products in this year’s meat category, but we would have liked to see greater variation in preparation methods and processing,” says Christopher Davidsen of Tollbua. “We saw many of the same techniques repeated, and while much of it demonstrated strong craftsmanship, it is often the simplest products that allow the raw ingredients to speak for themselves that stand out. Less seasoning and a greater focus on the quality of the raw material can be a strength. At the same time, we see significant potential for further development in the region. Aroma, flavour, and the overall experience are important, and packaging is part of that. An enormous amount of work goes into producing these products, but that effort is not always reflected in the final presentation. There is a real opportunity here. Producers should ask themselves: What makes my product unique? How can I stand out in the marketplace?”
“The Gift Product category has tremendous potential,” says Mette Evensen of Le Bistro. “There are opportunities here for the corporate market, international tourists, and consumers looking for a locally rooted hostess gift. A food gift can be a great alternative to the traditional bottle of wine – whether it is a local beverage, an exciting vinegar, or a cheese paired with complementary products.
It is also exciting to consider how physical products can be combined with digital experiences and storytelling. I believe many producers have significant untapped potential in this area.”
The jury was also pleased with several categories, including dairy products and confectionery.
“The overall standard of the products was extremely high. It is inspiring to see how producers are working with product development and refining both traditional and new products. Compared to the last time I served on the jury (2024), it is clear that a great deal of exciting progress has taken place within both the dairy and confectionery categories,” says Evensen.
Tradition, craftsmanship and outstanding flavours
From sea and fjord to the jury table
Grain craftsmanship in many forms
Sweet creations with something extra
Milk refinement at its finest
Innovative drinks with broad appeal
Flavour, balance and character in the glass
Sustainability as a competitive advantage
Local food presented as a gift experience
This year’s freshest challengers
Products that follow their own path
Brewing craftsmanship at its finest
This year’s jury consists of Sigve Eliassen, Googoosh Rohani, Lisbeth Størvold, Henrik Dahl Jansen, Christopher Davidsen, Filmom Fitsum, Mette Julius Evensen, Tommy Holen Helland, Andrei Calin Pop, Espen Aunaas, Rune Lindgård and Susanna Puttonen.