Frime receives for the sixth consecutive year the Superior Taste Awards 2024
We have once again been awarded the prestigious Superior Taste Awards, granted by the International Taste Institute of Brussels. This recognition, awarded by a jury of more than 200 professional chefs and sommeliers, highlights the quality of three of our products: marinated yellowfin tuna loin, yellowfin tuna burger and yellowfin tuna supreme fillets.
Continued recognition of excellence
This award, which we have received for the sixth consecutive year, reflects our ongoing commitment to continuous improvement. Our dedication to quality, taste, and consumer experience is evident in every aspect of our tuna, from its origin to its arrival on the consumer’s table.
Their exceptional taste and unique texture distinguish our yellowfin tuna products. This recognition reaffirms our unwavering commitment to perfection and customer satisfaction, driving us to continue to exceed standards in the food industry.
At Frime, we aim to provide outstanding products that continue to delight palates in the culinary world. This award motivates us to work tirelessly to offer the best products and to continue advancing our mission of excellence.
In addition, we are committed to constant innovation in our processes and products. We strive to incorporate new technologies and sustainable practices that ensure the quality and sustainability of our production. This approach not only ensures high quality products, but also contributes to the protection of our marine environment, reaffirming our commitment to a more sustainable future.
About the Superior Taste Awards
The Superior Taste Awards, granted by the International Taste Institute, an institution with more than 15 years of experience, seek to certify the quality of products and promote excellence in the food industry.
This certification is endorsed by the quality of a jury of more than 200 professional chefs and sommeliers from more than 20 countries, who have been selected according to strict criteria based on their tasting experience.
The evaluation is carried out blind and in complete silence, scoring aspects such as first impression, vision, smell, taste, texture and final sensation, with a maximum rating of 100 points.
Previous editions:
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