RECOGNISING EXCELLENCE
Our aim is to ensure that excellence and achievement in the food ingredients industry receives the recognition it deserves and is celebrated globally.
ACKNOWLEDGING INNOVATION
Organisations, suppliers and distributors have created an industry, we document the innovations and successes ensuring they receive the acknowledgement they deserve.
HONOURING THE INDUSTRY
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.
Meet the 2021 Winners
- Food Tech Innovation Award
- Clean Label & Natural Innovation Award
- Health Innovation Award
- Plant-based Innovation Award
- Sensory Innovation Award
- Sustainability Innovation Award
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.
Next-generation FreshQ®: Fermentation-enabled Bioprotection Solution for Dairy
The new generation of FreshQ® food cultures is a game changer enabling fermentation-based bioprotection against yeasts and molds without undesirable sensory impacts and acidity development often experienced with other culture solutions in the market. This launch builds on a breakthrough discovery by our scientists. They were first to explain the mode of action coming from the ability of the culture to compete with spoilage contaminants for a specific nutrient, manganese (Mn). FreshQ® food cultures can be used in yogurt, sour cream, quark, tvorog, white and cottage cheese and plant-based alternatives and helps producers improve quality and shelf life - naturally.
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.
Karibon:100% Shea-based premium Cocoa Butter Equivalent
Karibon is the first 100% shea-based premium Cocoa Butter Equivalent (CBE) that has all the processing benefits & versatility of leading CBEs with the nutritional & sustainability benefits of shea. It has an improved nutritional value compared to Cocoa Butter & traditional CBEs.
Karibon can be used in the final recipe to partly replace or complement cocoa butter while maintaining the performance and sensory perception in the final application.
Oils and fats play a key role in consumers' taste experience, and Karibon is everything food manufacturers are looking for in a premium CBE while delivering consumers' favorite indulgences.
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.
BeniCaros™: A proprietary immune health ingredient
BeniCaros™ is a proprietary immune health ingredient that has been clinically studied and shown to support immune function and optimize responses to potential threats and challenges. NutriLead’s proprietary extraction process to produce BeniCaros unlocks rhamnogalacturonan-I (RG-I), a soluble fiber, upcycled from carrot pomace. With a dual mechanism of action, BeniCaros directly supports the immune system to become more responsive and indirectly supports immune function by stimulating beneficial gut microorganisms and their metabolites, which in turn support the immune response. Both mechanisms help to support a healthy immune system to be at its best when it matters most.
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.
Maxavor® Fish YE: First-of-its-kind vegan fish flavor
Derived from algal oil, DSM’s range of Maxavor® Fish YE process flavors is natural, sustainable and meets vegan, Kosher and Halal requirements, making it suitable for a range of label claims. The Maxavor® Fish YE solution helps to build authentic fish flavors in plant-based fish alternative products, including vegetarian fish nuggets and vegan fish sauce. Maxavor® Fish YE enables producers to emulate the body, mouthfeel and taste of distinct fish varieties and offers two taste profiles; one for rich and oily dark fish and another for fresh, light and fleshy white fish.
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
AkoBisc GO!: The new Biscuit Fat revolution
AkoBisc® GO! is a revolutionary biscuit fat, low in saturated fatty acids and free from tropical fats. When using a simple liquid oil to answer the low SAFA trend, there are multiple sensorial issues that arise such as oiling out, undesired fried taste, high cookie hardness and fatblooming. AkoBisc® GO! is the latest AAK innovation which tackles all those issues, enabling the best sensorial experience for consumers.
AkoBisc® GO! is creating a unique sensory biscuit quality, with a crunchy bite, no fatbloom and no discoloration over time.
AAK is Making Better Happen from plant to brand using our unique customer co-development approach.
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.
Acting on climate change today through carbon zero capability
Fonterra’s purpose is to create goodness for generations. We’re committed to acting on climate, providing options that are better for the environment, our customers and consumers.
We’re moving to renewable in manufacturing and have programmes supporting our farmer suppliers; to develop farm environment plans, sustainable dairying advisors’ access, identifying practices improving environmental outcomes, and partnerships to trial methane solutions on-farm.
NZMP recently launched its first carbonzero™ certified ingredient – Organic Butter. It’s certified carbonzero™ by Toitū Envirocare, who has verified our lifecycle and reduction plan emissions. Remaining emissions are offset using credits from projects that sequester carbon like native forest regeneration.
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Sustainability | Our efforts recognised
Carbon Offsets – toward a carbon neutral event
To help us to become a carbon neutral event, you can purchase carbon offsets while registering for Fi Europe to compensate for the emissions produced by your flight. These are designed to counterbalance an unavoidable carbon footprint by funding an equivalent carbon dioxide saving elsewhere in the world. Learn more.
Food ingredients Europe is powered by renewable energy
As a part of our continued commitment to the sustainability of our event, 100% of the electricity used within the Paris Expo Porte de Versailles venue is generated from renewable origins including solar power and hydropower. This results in our electricity usage being carbon neutral, minimising the creation of CO2, therefore significantly reducing our carbon impact.
ISO 20121 Sustainable Event Management System Certified
This achievement is an extension of our pledge to running events that are socially and environmentally responsible. The ISO 20121 Standard focuses on management commitment and leadership, as well as stakeholder engagement for all aspects of sustainability through the whole supply chain.