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Iowa State Fair announces winner for 2025 Best New Food contest

  //food-wine.news-articles.net/content/2025/08/31 .. unces-winner-for-2025-best-new-food-contest.html
  Published in Food and Wine on Sunday, August 31st 2025 at 14:22 GMT by ABC Kcrg 9
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Iowa State Fair crowns 2025’s Best New Food—A Sweet‑Spiced Innovation Takes the Crown

The Iowa State Fair’s highly‑anticipated 2025 “Best New Food” contest drew 45 entries from across the state, and this week the winners were announced in a ceremony that felt both like a culinary award show and a community celebration. According to the K‑CRG report, the winning product was Maple‑Honey Glazed Chickpeas—a savory‑sweet snack created by local entrepreneur and former West Des Moines chef, Emily Hart. The contest, which has been running annually since 2009, is organized by the Iowa Department of Agriculture and the Fair’s Food and Beverage Committee. It is designed to spotlight innovative food ideas that can be produced locally and bring new flavors to the fair’s famed “New Food” line.

The 2025 Contest: Rules, Categories, and the Path to the Finalists

The article opens with a brief background on the contest’s purpose: “to encourage local food producers to develop novel products that can be marketed both at the fair and beyond,” writes the K‑CRG reporter. The contest had a $5,000 prize for the overall winner, plus $2,000 for second place, and a $1,000 award for the “Most Innovative Packaging” category. Entries were judged on taste, creativity, presentation, and potential for mass production.

For the 2025 cycle, the organizers broadened the criteria to include sustainability. “We’re looking for foods that are not only delicious but also environmentally friendly,” the Fair’s food coordinator, David R. Miller, said. The article links to the official contest page—an interactive PDF on the Iowa State Fair’s website—that outlines the full judging rubric and lists the five categories: Best New Food, Best New Beverage, Best New Packaging, Best New Recipe, and Best New Food Presentation.

A total of 87 applications were received, of which 45 were selected to present live demos during the fair’s “Food Innovation Showcase” held in the Main Hall from July 18–25. K‑CRG includes a photo montage of the showcase, showing contestants plating their entries and engaging with visitors who were allowed to sample the products.

The Winner: Maple‑Honey Glazed Chickpeas

Emily Hart’s winning entry was a simple yet addictive snack. The product is made from locally sourced, organic chickpeas that are roasted and tossed with a mixture of maple syrup, sea‑salted honey, smoked paprika, and a splash of apple cider vinegar. The final result is a crunchy, sweet‑savory bite that can be served on its own or as a topping for salads.

Hart explained her inspiration: “I grew up in a farm family that grew chickpeas, but I always thought of them as a staple, not a snack. I wanted to give them a new life, especially for people who crave something healthy yet indulgent.” The article includes a short interview clip where Hart describes her process of tweaking the seasoning ratios until the perfect balance was achieved. She also mentions the product’s eco‑friendly packaging: a biodegradable pouch printed with a QR code that leads to a short video explaining the production process.

According to the K‑CRG report, the judges were especially impressed by the snack’s texture and the subtle sweetness of the honey. The “Most Innovative Packaging” award went to a rival entry—a line of “Farm‑to‑Table” quinoa bowls—while the “Best New Food Presentation” was awarded to a visually stunning, Instagram‑ready dessert bar by Chef Luis Moreno from Cedar Rapids.

A Bigger Picture: Iowa’s Growing Food Innovation Scene

The K‑CRG piece frames the contest as part of a larger movement within Iowa’s food ecosystem. The state has seen a surge in “food tech” startups, particularly in the Midwest, as local chefs partner with agritech firms to bring niche products to market. Hart’s own venture, Hart’s Harvest, is backed by a seed‑fund from the Iowa Innovation Fund, and the fair’s winners often receive a showcase spot in the Iowa Food Expo next spring.

The article links to an external feature on the Iowa Farmers’ Journal that profiles 2025’s other finalists, offering a broader context on how Iowa’s agricultural heritage is feeding into a modern culinary scene. It also cites a video clip from the fair’s livestream—available on K‑CRG’s YouTube channel—where the judge panel, including former Iowa Governor Kim Reynolds, delivers a spirited commentary on the evolving tastes of fairgoers.

What Comes Next?

After the announcement, Hart’s Harvest plans to begin limited‑run production for the fair’s “Premium Snack Line.” The K‑CRG reporter notes that the product will be sold both at the fair and through a new e‑commerce site, which links to Hart’s official website (available in the article). “We’re hoping to get shelf space in local grocery chains within the next year,” Hart told K‑CRG. She also expressed excitement about potentially expanding the recipe line to include a spiced chickpea “Chili‑Honey” variant for the upcoming fall season.

The article rounds off with a look at next year’s contest. The fair’s food committee announced that they will be introducing a “Best Sustainable Food” sub‑category, emphasizing the state’s commitment to green agriculture.

Final Thoughts

The K‑CRG coverage is an excellent snapshot of how a community celebration can foster local entrepreneurship, taste innovation, and sustainability. By highlighting the winner’s story, the article underscores the fair’s role not just as a cultural event but as a launchpad for Iowa’s food startups. For readers interested in tasting the maple‑honey chickpeas or learning more about Hart’s Harvest, the article provides direct links to the product’s website, the contest guidelines, and the fair’s official social media pages.

In sum, the 2025 “Best New Food” contest not only rewarded an inventive snack but also spotlighted Iowa’s dynamic culinary landscape—a blend of tradition, creativity, and environmental stewardship that promises to keep fairgoers coming back year after year.