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Our aim is to ensure that excellence and achievement in the food ingredients industry receives the recognition it deserves and is celebrated globally.
Organisations, suppliers and distributors have created an industry, we document the innovations and successes ensuring they receive the acknowledgement they deserve.
By understanding and highlighting the processes that go on behind the scenes of every innovation, from the concept to production, we honour the contributions by the organisations and companies that make it happen.
Creating a healthier future for cocoa
At ofi, we want to be the change for good food and a healthy future, one in which cocoa farmers earn a living income, child labor is eliminated, and the natural world is protected. That’s why, in 2019, we launched Cocoa Compass, our plan to work with industry partners to turn this ambitious future into a reality by 2030. From rolling out child labor monitoring across all sustainability programs in nine countries to having 100% traceability of cocoa sourced directly from the farm, farmer group, or cooperative. We’ve already achieved key milestones and continue to report annually on progress towards our longer-term goals.
CanolaPRO® - DSM's solution to the global protein challenge
Finding alternative sources of protein is a global imperative. Valorizing an existing by product from rapeseed oil extraction – CanolaPRO® is uniquely sustainable. DSM’s patented process is incredibly gentle – using a solvent-free, aqueous extraction process to preserve the ingredient’s nutritional and functional value and to avoid denaturing the proteins. CanolaPRO® is highly nutritious, containing all nine essential amino acids. With good sensorial properties and the functionality to improve texture of plant-based products, CanolaPRO® enables the transformation to more sustainable food systems. Because, ultimately, this unique protein has the potential to meet the growing demand for protein by valorizing already existing by-products.
EUROSERUM proposes an innovative sustainable-oriented dairy solution
EUROSERUM’s mission and reason-to-be is to nourish the future, by contributing to nutrition at all ages of life and to a sustainable model for the next generations. We are committed everyday to providing dairy solutions that have positive impacts on people, planet and animals. Our new dairy ingredient, SICALAC 90 EC, offers an holistic solution for brands to grow their sustainable position and customer value proposition. This 90% demineralized whey has been specifically developed in a comprehensive approach to offer brands differentiating and valuable assets on the major sustainability topics: environment, animal welfare and social commitments.
Novel Bioconversion Process for Production of Bestevia® Reb M
Making low and zero sugar products and ensuring a great taste and consumer experience is a major challenge for the European market. In July 2021, Sweegen's Bestevia® Reb M produced via a proprietary bioconversion process became the first new stevia ingredient produced via a new production technology to be approved for use in the European market by the European Food Safety Authority (EFSA). This approval delivers a significant new tool that enables European food and beverage manufacturers to create better tasting low and zero sugar foods. Bestevia® Reb M has significant taste advantages over current stevia ingredients like Reb A.
Lutkala - patented path from waste to food thickener
Lutkala is a natural food thickener obtained as a result of a patented production technology - the extrusion of high-fibre apple pomace. It is an entirely physical process that does not involve the use of any chemicals. It is a perfect example of a sustainable production process: it uses wastes form a juices production and a technology, which does not produce any wastes itself. Moreover production does not pollute any water, which is a huge benefit in water saving plan. During extrusion, proceeded in certain parameters of temperature, pressure and shear force apple pomace is transformed into multi-dimensional matrix of polysaccharides, with unique rheology parameters. Wastes are transformed into valuable, healthy food thickener.
DSM’s commitment to brighter futures for all – improving the working lives of PwDs in Brazil
DSM’s work to create brighter lives for all starts with its people. Saying we believe in diversity, equity and inclusion, is not enough. By committing to specific actions, we hold ourselves accountable and ensure that we continue to take the right steps to deliver on our united purpose. And so, we have made public commitments for our five DE&I pillars; Gender, REN (race, ethnicity & national identity), LGBTQ+, Generations and Disability. This entry focuses on the work of DSM Brazil in improving the working lives of persons with disabilities (PwDs) and encouraging more PwDs to join the DSM team.
Women in Ingredion (WIN)
Ingredion as a business has at the centre of all it does its core purpose ‘ to bring the potential of people, nature and technology together to make life better’. Unlocking this potential to make life better is what truly drives Ingredion in every aspect of our business. In December 2020 Ingredion set up Business Resource Groups (BRGs). With a vision to empower Women of Ingredion for an equal future, the BRG group ‘Women of Ingredion’ (WIN) was set up to build a network of women to realise their full potential. The group now hold regular events and programes such as webinars, teams meetings and in person events that connect women from across Ingredion. With regional teams now set up in EMEA, Asia-Pacific, North America and South America the WIN team has been growing from strength to strength and now operates in 17 locations across Ingredion global sites, and has the most members out of any of Ingredions BRG’s. WIN has been central in new programs that have empowered women, including new parental leave and flexible work policies. The secret for women in a success is the shared purpose of empowering women for an equal future, and driving sustainable change. We need to embed this in our DNA that diversity and inclusion is the key for success of any organisation.
Lifywheat flour - the high fibre wheat flour
Limagrain Ingredients is proud to introduce: a nutritional wheat rich in resistant starch called Lifywheat. LifyWheat flour is ten times richer in fibres and 80% of these fibre are resistant starch. First, Lifywheat will enrich food products with fibre. Then its starch, which is resistant to digestion, will help to reduce the rise in blood sugar levels after a meal. Finally, when it reach the colon it will have a prebiotic effect on microbiota which actively participates in intestinal health. LifyWheat is a multipurpose ingredient. The flour can be used in all daily’s life products : bread, pasta, biscuits.
Sonnin Pro: a frying oil solution that reduces up to 25% oil uptake in fried products and saves up to 10% oil usage cost
Restaurants and the par-frying industry are constantly looking to improve operations and value. In today’s economy with high inflation, offering healthier, more natural, and less processed food at lower cost is a top priority. Sonnin Pro: A revolution in fast food that reduces oil uptake in fried products up to 25% improving the nutritional profile due to calorie reduction in the end-product. And saves up to 10 % frying oil usage cost, which delivers economic and sustainability benefits because there is less food waste. A natural extract replaces current chemical solutions in the frying oil, without any change in other performance aspects: this is plug-and-play.
Food development trainings with ISIPCA students and Culinary Arts Academy Switzerland future chefs
MANE is strongly committed to preparing future generations working in the food & drink sectors. Whether with future flavourists (through ISIPCA) or chefs (through the Culinary Arts Academy Switzerland), the company is providing deep hands-on R&D trainings to students to improve their future employability. Thanks to various workshops they learn, for example, more about the interactions between ingredients in a food product recipe or how to create and deliver a finished product starting from a customer-like brief (with constraints in terms of ingredients list, market segment or price, etc.), all with a key focus on taste experience.
Inspiring our future in food- skills and careers for the food sector
Consumers are increasingly aware that their future health and wellbeing depends on beneficial food and beverage products. This requires an ever-evolving skill set and supply of talented enthusiastic recruits to the food and drink sector. Our research shows a skills and knowledge gap in the industry. Our aim is to tackle that gap. IFST has undertaken educational activities to increase the profile of food technical careers and knowledge of food science amongst the general population, particularly young people. We are developing further educational resources through project INSPIRE(4), to address careers and recruitment concerns and to attract and engage new talent.
Senson Umami Liquid Bean – it's all about plant-based flavour
Combining gut friendly, neutral tasting germinated faba beans with Senson’s knowhow on natural brewing processes have allowed us to create great tasting Senson Umami Liquid Bean -extract. It comes with significant amount of soluble simple amino acids, delivering full bodied meat-like flavors and boosting flavors of all the other ingredients. It is naturally brewed using only germinated fava beans and water. No salt is added to allow food producers to adjust the salt levels on their own. It’s a must have ingredient to fulfill consumer flavour expectations and deliver great tasting, gluten free sauces, broths and ready-made meals.
MycoTechnology's ClearIQ Flavor: Harnessing Mushrooms' Hidden Potential for Great Taste
MycoTechnogy’s ClearIQ is a natural, clean-label bitter-blocker and flavor-clarifier. It enables formulation of great-tasting plant-based, better-for-you, and functional products, solving the challenge of delivering great taste AND great nutrition naturally, through the wonders of mushroom fermentation. ClearIQ is a natural extract from liquid fermentation of the Cordyceps sinensis mushroom. ClearIQ stops bitterness at the source, eliminating challenging off-notes and delivering better-tasting products with brighter flavors. It is highly effective at minimizing negative flavors of plant-proteins, sweeteners, and functional ingredients. It creates next-level improvements in taste – the #1 driver of consumer loyalty – by harnessing the hidden potential of mushrooms.
Gerkens Sweety Cocoa Powders: Tasty sugar reduction the natural way
The New Gerkens® Sweety cocoa powders enable 30% sugar reduction in a natural way, without compromising on great chocolaty taste. They’re based on years of R&D work, sensory data and insights, were tested with consumers and have resulted in a product that both adults and kids love. The Sweety Range consists of two Gerkens® cocoa powders that are low in bitterness, but still maintain a strong well-balanced chocolaty taste with a strong sweet perception by consumers, hence less sugar is needed in the final application. These powders will hit the innovation sweet spot for your next beverage!
Savour Flex, a toolbox designed to leverage the taste and eating experience of low-fat snacks.
Savour Flex by Griffith Foods is a toolbox of ingredients specifically designed to deliver a delicious snacking experience on low-fat snacks, offering the same rich eating experience that you get from full fat snacks. To maximise consumer enjoyment and lock in repurchasing, Savour Flex looks to change the perception of low-fat snacks. Savour Flex modifies the sensations attributed to fat and oils in the mouth, by triggering specific receptors, and provides a full-bodied, rich taste and memorable eating experience. By doing so, Savour Flex addresses consumer demands to snack healthier and feel satisfied in terms of taste at the same time.
PearlEdge™ White Color Solutions
With ADM’s PearlEdge™ proprietary white color solutions, we’re filling a vital white space in the market. Our PearlEdge™ line is derived from natural sources, including native corn starch, and delivers brilliant, stable and uniform white coloring for a variety of food and beverage applications.
The plant-based food market is driven by followers of the flexitarian diet. However, these products have near-neutral pH and high protein and moisture content, making them susceptible to microbial growth. How to get maximum shelf life and safety through a plant-based ingredient which is becoming a huge challenge to many plant-based food producers. Plantéria® is a group of GRAS organic compound derived from fruits (berries, citrus) that provides a multi-hurdle antimicrobial and antioxidant protection in a variety of prepared plant-based foods.
The magic powder - Fabea+
The magic powder Fabea’s high-ambition is to offer the plant-based protein that will meet every expectation companies and consumers have. The tasteless powder-form ingredient can take any shape or flavor desired. Fabea adds value with its unbeatable combination of protein and fiber from Finnish fava beans brought together with high-quality fermentation process. Fabea’s demand for excellence will guarantee next-level performance for the end product as well as for the consumer. It is magic powder that invisibly upgrades everything for a better quality of life.
Pep’s balls, a nutritional boost for your recipes with pulses
With the rising demand from consumers to increase the amount of plant-based protein in their diet, it has become difficult to answer today’s new challenge: mixing nutrition and pleasure using simple and understandable ingredients. That is until Limagrain Ingredients has developed a new range of extruded pulses balls to enrich products with plant-based proteins, the Pep’s Balls! These clean label ingredients are the perfect way to boost the nutritional profile of all your products (bread, pastries, cereal bars, meat replacement products…) and improve your Nutriscore while offering at the same time a great mouthfeel. Bringing nutrition and pleasure together has never been easier than with the Pep’s Balls.
Creating Superb Vegan Cheese with PurePro Proteins
Future vegan cheese growth depends on manufacturers being able to make products that better resemble the nutrition and performance of dairy cheese. Relative to dairy cheese, vegan cheeses have very low protein (0g/serving vs 6g/serving), poor melt, and poor performance in grilled cheese (croque madame) applications. PurePro pea and faba proteins are proprietarily produced and at 2g per serving they make superb vegan cheeses that taste and look great, slice very well, and deliver superior melt, mouthfeel, and gooeyness in a grilled cheese application vs control and competitor pea and faba proteins.