In H-E-B’s annual competition, the grocer elects judges to taste and decide which local specialty food business will win cash prizes and space on H-E-B shelves across the state. In its ninth running year, the judges selected five winners out of the top 10 finalists from across the state.
Prominent judges on this year’s panel include H-E-B’s group VP of public affairs, diversity, and environmental affairs, B-E-B’s Northwest Division SVP of sales and marketing, N-E-B’s VP of marketing and advertising, and a food editor for the Dallas Morning News.
“Each year we are amazed by the submissions. The creativity, passion, and determination is truly impressive and inspiring,” said James Harris, H-E-B’s senior director of diversity and inclusion and supplier diversity, in a statement. “As we continue Florence Butt’s legacy of an entrepreneurial spirit, we are thrilled to shine light on these five outstanding businesses and their Texan-made products that will add to the diversity of products on our shelves and to our roster of small, local, and diverse suppliers.”
This year’s winners are as follows:
• Grand Prize Winner: Annie Leal from I Love Chamoy, Chamoy Salsa
• First Place Winner: Ashley Cameron from Love & Cookies, Frozen Cookie Dough
• Second Place Winner: Karim and Mansour Arem from Zwita, Spicy Traditional Harissa
• Tied Third Place Winners: Burnett Ranches for their Four Sixes Ranch, Chuck Wagon Chile Mix product, and Brent and Juan Reaves from Smokey John’s, Smokey John’s BBQ Rub
Since the competition’s launch, the grocer has reviewed nearly 5,500 samples of Texas-made food, beverages, and merchandise, deeming over 860 of shelf-placement worthy.
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