Fi EUROPE INNOVATION AWARDS 2021

The Fi Europe Innovation Awards honours professionals and companies for their ability to demonstrate and stimulate innovation, and for their contribution to the industry.


Deadline: 24 September 2021

The Fi Europe Innovation Awards celebrate people, 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 awards in the Food & Beverage industry. Achievements in various categories will be assessed by an esteemed jury of industry professionals, chaired by Prof. Colin Dennis, CBE, PhD, FIFST, FIFT, FIAFST, CFS, Csci.
The Fi Europe Innovation Awards 2021 are open only to companies and organizations who are exhibiting at Fi Europe Online 2021 and/or at the in-person Fi Europe, co-located with Hi Europe 2021 event. Only the Future of Nutrition Award is open to nominations from non-exhibiting companies, associations or organisations.

The winners will be announced at the online Awards Ceremony during Fi Europe co-located with Hi Europe 2021 – taking place online and in-person from 22 November – 02 December 2021. 
Please find the Fi Europe Innovation Awards entry criteria here

 

Categories

Future of Nutrition Award

This year for the first time, the Future of Nutrition Award* will acknowledge a person or team for actively contributing to and supporting pioneering ideas or innovative educational initiatives in food and nutrition, likely to positively impact the health and well-being of consumers.

*This award is open to nominations for people from non-exhibiting companies, associations or organisations.

Sensory Innovation Award

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

Plant-based Innovation Award

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.

Diversity & Inclusion Innovation Award

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.

Clean Label & Natural Innovation Award

This awards an organization or company that has developed the best clean label ingredient or process in terms of sensory and physical properties or application costs. Preference will be given to entries introduced within the last 2 years.

Health Innovation Award

This awards an organization or company for the development of the best ingredient or application in terms of proven contribution to digestive, cognitive, immune or physical health. Preference will be given to entries introduced within the last 2 years.

Food Tech Innovation Award

This awards an organization or company that has developed an innovative technical processing/manufacturing/packaging/waste reduction solution or service for food ingredients or finished products. Preference will be given to entries introduced within the last 2 years.

Sustainability Innovation Award

This awards an organization or company for a measurable supply chain strategy that champions environmental, economic or socially sustainable practices in the F&B industry. Preference will be given to entries introduced within the last 2 years.

Submissions are open!

Jury

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.

Food Product Developer, Freelance Consutant

Nick is a hands-on NPD practitioner, originally trained as a Food Scientist at the University of Reading, with over 35 years of experience within product development in the food industry, including branded manufacturing (ABF, RHM/Premier, Kraft Foods), the flavour industry (Firmenich, IFF) and contract product development (International Food Network).

Nick has broad cross-category experience with an emphasis on health and nutrition, having been directly involved in the early developments of Quorn Mycoprotein, one of the first EU Health Claim-based range Benecol for cholesterol control and the European introduction and expansion of the SlimFast weight management range.
Nick has come full circle and is an industry representative on the University of Reading Food Biosciences NPD module judging panel.