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The Fi Europe Innovation Awards celebrate companies and organisations breaking new ground in the Food & Beverage industry. With the support of leading Food & Beverage associations and media partners, the Fi Innovation Awards have become the most prestigious award in the Food & Beverage industry. Achievements in various categories will be assessed by an esteemed jury of industry professionals.
The Fi Europe Innovation Awards 2020 are open only to companies and organizations who are exhibiting at Fi Europe CONNECT.
Only the award “Future of Nutrition Award” is open to companies and organizations across the Food & Beverage industry not exhibiting.
The winners will be announced at the Awards Ceremony on Tuesday, 1 December 2020, 16:00 CEST during Fi Europe CONNECT.
This awards an organization or company that has developed the best ingredient or process in terms of enhancing the sensory experience of food products such as taste, texture, smell and /or appearance, without significantly increasing application costs. Preference will be given to entries introduced within the last 2 years and supported by independent sensory analysis
This award recognizes an organization or company that has developed the best plant-based ingredient or application based on a plant-based ingredient in terms of sensory and physical properties or application costs. Preference will be given to entries introduced within the last 2 years.
This awards an organization or company for creating a work environment that offers equal opportunities for all employees irrespective of their gender, race, religious background, sexual orientation, and physical or mental ability. Preference will be given to entries introduced within the last 2 years.
Cleaning up Plant-based Meat Alternatives using Citri-Fi® Natural Citrus Fiber.
Citri-Fi® natural citrus fiber emulsion gel system simulates the functionality of methyl cellulose in meat alternatives to better target the taste and texture of animal meat. Citri-Fi is used in an emulsion gel to control water and oil release during cooking to provide juiciness and improved mouthfeel in a vegan patty. Food products can be made with a more natural ingredient profile as an option to plant-based consumers who are also concerned about clean label. Using Citri-Fi also permits higher proportions of healthier liquid oils to be used instead of solid fats.
Plant-based Innovation Award - Fiberstar, Inc. - Winner
CBE, PhD, FIFST, FIFT, FIAFST, CFS, Csci
Chair Board of Trustees at IFIS and the BNF
Colin Dennis has had a distinguished career, holding positions in industrial, government and academic institutions, including 21 years as CEO of CampdenBRI. His leadership qualities and knowledge of food science and technology led to his appointment on government and industry advisory committees in the UK, Belgium, USA, Canada, Australia, New Zealand, Kuwait, Abu Dhabi, South Africa and Singapore.
He is a Honorary Fellow and Past President of IFST, a Fellow and Past President of IFT, a Fellow of the International Academy of Food Science & Technology and is currently the Chair of the Board of Trustees of both IFIS Ltd and the British Nutrition Foundation.
Founder of Einerhand Science & Innovation BV
Dr Einerhand runs a nutrition consultancy providing strategic and innovative solutions to infant formula, medical foods and other food (ingredient) companies. She also is a partner of Nutrition Consultants Cooperative (NCC) and works on a freelance basis for Presans, a Paris-based service provider in high-end open innovation. Before 2015, she worked as Scientific Program Director for Danone Nutricia, and as Nutrition and Health Director for Tate & Lyle Ingredients and Lipid Nutrition leading R&I programs to bring new natural ingredients, prebiotics, probiotics, sweeteners, lipids, infant formulas and (medical) food products to the market with scientifically proven health benefits yielding several patents.
Founder of Tastebuds Consulting
Marie-Pierre graduated from Agrosup Dijon with a master’s degree in food science specializing in new product development. She is a truly passionate about food. For 14 years she led McDonald’s European team and was in charge of new product development for the 7000 European restaurants. She coordinated the development of some of the most iconic products for the brand, such as Big Tasty, The M, 1955, Salads Plus…
Since Marie-Pierre started her consultancy agency, she has been supporting a variety of food service players (operators or suppliers) from start-ups to large corporations in their innovation projects from strategy to execution. She is one of the founders and the President of Elles sont Food! – the French network for talented women in food
B.Tech (Chem), MBA, Dipl. Computer Science, PhD in Management Science
Managing Director at Giract
Dr Krishnakumar’s early work experience was in consumer marketing – first in McCann Erickson Advertising and later as Product Manager at what is currently known as GlaxoSmithKline. He then joined Giract, the foremost food ingredients and technologies market research and forecasting business consultancy in Geneva, Switzerland, where he is now the Managing Director. He has published many articles on food ingredients, addressed various international conferences and moderated large panel discussions.
Editorial Director; Editor-in-Chief at Dr. Harnisch Publications; Food Marketing & Technology and drinkworld
Ian Healey has been Editor of Food Marketing & Technology for over 25 years (since February 1992) and founding Editor of drink Technology + Marketing (now drinkworld) since 1997. He has travelled widely, attending the FiE / HiE events and the IFT Food Expo every year, as well as other exhibitions on the packaging and processing side of things. He earned a BSc. in Technology & Management Science at the University of Bradford, UK and has specialised in presenting food ingredients and technology from a marketing perspective in his international magazines.
Manager Scientific and Regulatory Affairs at EAS Strategies
Efi Leontopoulou is a food bioengineer with a Master’s degree in marketing and an MBA. She has 18 years’ work experience at EAS Strategies and advises clients on gaining approval for their foods and ingredients and on developing regulatory strategies to run alongside their marketing programmes.
Managing Director at Essence (Pty) Ltd
Rosemary Maguire has been actively involved in the South African Food Industry in the area of flavours, ingredients and product development for over 30 years. Her company, In Essence, represents and works with a number of international suppliers and has a client base that reflects the diversity of their product range. She has been President of SAAFoST (2007-2010) a Member of IUFoST Governing Council (2014-2018) and is an Honorary life member of SAAFoST as well as an Honorary Lecturer at the Food Science Department of Stellenbosch University.
Product Innovation Lead at Campden BRI Group
Julia Jackson has specialised in Technical Management, New Product Development and Innovation for 15 years heading up development teams in food manufacturers serving the major multiples primarily M&S and Sainsbury.
She has a BSC Hons in Environmental Health and has worked in a variety of different industries from food ingredients, salad, bakery, bespoke celebration cakes and desserts.
Julia co-ordinates the Product Innovation pipeline for Campden BRI in all food & drink categories supporting a variety of suppliers, manufacturers, retailers and academics in their end to end innovation process.