A baked good secured the top spot at the 2025 Flavor of Georgia food product competition, beating out a record 173 products submitted in 12 categories.

Sunday Dinner Griscuits, produced by Lady Belle, is a French gougeres, or cheese puff, stuffed with macaroni and cheese flavored grits with collard greens and smoked turkey.

Lady Belle is a French-Southern fusion micro-bakery specializing in handcrafted Parisian style macarons, Belle (Signature) Macarons and savory Gritscuits.

“To me, winning means that even if the first try didn’t result in a complete win, it doesn’t mean that you shouldn’t continue to perfect what you know is inevitable,” said owner Charlette Bell. “I’m excited about the prospects for the future of Gritscuits and our vision to see it as a sought-after product in the state of Georgia and beyond.”

Representing Georgia’s diverse culinary heritage

Flavor of Georgia, a University of Georgia College of Agricultural and Environmental Sciences Signature Event , has helped launch small startup food companies and garnered recognition in new markets for established brands since 2007. More than 2,225 products have been entered into the contest, and participating businesses have experienced increased sales, business contacts, publicity and overall interest in their products.

Organized by the CAES department of food science and technology, the contest is supported by presenting sponsor Massey Ferguson as well as the Georgia Department of Agriculture and Georgia Grown, the CAES Alumni Association, Farm Credit Associations of Georgia, Corteva Agriscience and the Georgia Agribusiness Council.

This year’s Flavor of Georgia winners represent all corners of the state and the best of Georgia’s diverse culinary heritage. The winners were among 37 finalists selected during the first round of judging last month.

“The 2025 Flavor of Georgia contest is a true testament to the meaning behind the competition: to act as a platform for Georgia food entrepreneurs and their visionary products,” said Manpreet Singh, CAES food science and technology department head. “The department and its faculty provide a platform for entrepreneurs to showcase their innovations in food through understanding food ingredients, product profiles and other key aspects of developing new products.”

The 2025 winners

Judges for the contest’s final round included food product experts, community members, local businesses and political leaders. Entries were evaluated by category based on Georgia connection, commercial appeal, taste, innovation and market potential. Winners are listed by product name, company and city within the 12 competition categories.

• Baked Goods: Sunday Dinner Gritscuits by Lady Belle in Stone Mountain

• Barbecue Sauces and Seasonings: Georgia Sweet Peach by Oconee Gold BBQ Sauce in Statham

• Beverages: Tilted Tea – Farmer’s Daughter by Jubilee Energy Company in Jackson

• Cakes: Georgia Turtle Delight by Jessicakes Bakery in Covington

• Condiments and Sauces: Bootlikker Thunderbird Wing Sauce by Bootlikker Hot Sauce in Jefferson

• Confections: Honeycream Gelato by Honeycream in Rome

• Dairy Products: Georgia Gouda by Sweet Grass Dairy in Thomasville

• Honey, Syrups, Jams and Jellies: H.L. Franklin’s Hot Creamed Honey by H. L. Franklin’s Honey in Metter

• Meats and Seafood: Pastured Cane Syrup Pork Sausage by White Oak Pastures in Bluffton

• Miscellaneous: Chorisoy by Viva la V in Tucker

• Pickled Vegetables, Relish and Salsas: Georgia Chow Chow by Jake’s Fresh Market & Cannery in White

• Snack Foods: Sugar Fried Pecans by Ocmulgee Orchards in Hawkinsville

A People’s Choice Award, chosen by event attendees, went to Ocmulgee Orchards for their Sugar Fried Pecans.

Will Harris, owner of White Oak Pastures, earned a Bachelor of Science in animal science in 1976 from CAES.

In his remarks at Savor the State: A Flavor of Georgia Tasting Experience, CAES Dean and Director Nick T. Place emphasized the value the college places on entrepreneurship and the spirit of innovation that drives the state’s food industry.

“Our goal is to nurture the growth of small businesses, support local economies and encourage the use of Georgia-grown ingredients,” Place said. “This event is not just a celebration of food, but also of the people behind the products, who work tirelessly to turn their passion into successful ventures.”

Attendees sample and shop their way through Savor the State: A Flavor of Georgia Tasting Experience at the Classic Center in Athens. The event showcased finalists from the Flavor of Georgia Food Product Contest, offering a unique opportunity to support Georgia businesses and vote for the People’s Choice Award. (Photo by Peter Frey/UGA)

Celebrating innovation and entrepreneurship in Georgia’s food industry

Each entry in the Flavor of Georgia contest is featured in the digital product directory, including a professional photograph and brief overview, which is seen by leading food industry buyers and media outlets. The 37 finalists received a personalized news release, use of the Flavor of Georgia finalist logo on their label and promotional materials, and the opportunity to present their product to a panel of food industry experts at the final judging event. Finalists also received a one-year Georgia Grown membership, courtesy of the Georgia Department of Agriculture.

The grand prize winner was awarded an exhibit space at the Georgia Food Industry Association annual convention (a $1,500 value).

“Both food product startups and legacy companies face myriad challenges in establishing their brands and products,” said UGA FoodPIC Director Jim Gratzek. “We are thrilled to help these companies on their path to success by forming strategic alliances with external marketing, technology and engineering groups to help food companies take a new product from conception through consumer research, formulation, prototyping, shelf-life analysis and market launch.”

To learn more about the contest, visit flavorofgeorgia.caes.uga.edu.