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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.
This awards an organization or company that has submitted 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.
NETZSCH Trockenmahltechnik GmbH
NETZSCH Fine Impact Mill Condux® Compact from NETZSCH Food & Confectionery
The ATEX-compliant Condux® Compact makes the installation of an efficient grinding plant considerably easier for a variety of different products: With this newly developed plant design explosion protection valves or explosion-suppression equipment, explosion-decoupling, ventilators and even dust filter systems are no longer necessary in a classical sense. NETZSCH has now revised this plant concept once again and improved it in decisive points: The footprint (space requirement) of the compact plant is 80% smaller than that of comparable standard grinding plants with the same throughput capacities. This also has an effect on the investment costs, which are about 30% lower.
Pharmactive Biotech Products
AFF(R)ON Cool Tech
AFF®ON Cool-Tech, it is a patented extraction process, that allows us to obtain the highest quality saffron extract, that is, to preserve and obtain a higher concentration of the bioactive compounds of saffron, such as safranal and crocins. Pharmactive reaps the benefits of an exclusive three-step, low-temperature production process that creates highly concentrated, potent affron with long-lasting actives stability – for up to 36 months. AFF®ON Cool-Tech is a unique patented and innovative process that allows the extraction of one of the purest extracts of saffron, affron®, with higher quality and with less energy use.
This awards an organization or company that has submitted the best 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.
ProFam® Pea: unlocking opportunities with pea protein
Offering the cleanest-tasting pea protein in the industry and better functionality compared to major competitors, ADM’s ProFam® Pea offering is the result of decades of experience in delivering superior taste and sensory profiles to plant-based protein formulations. Bringing sustainable protein and a high PDCAAS score to a wider range of food and beverage applications than previously possible with competitive products, ProFam® Pea unlocks new possibilities for creating exciting new plant-protein products for a healthier, more sustainable future.
Springer Proteissimo™ 101
Biospringer announces the launch of Springer Proteissimo™ 101, a revolutionary solution for formulators who are searching for a versatile protein for their meat substitutes or dairy-free products. Springer Proteissimo™ 101 lacks the troublesome off-notes, including “cardboard”, beany, or earthy flavor notes, that are common among plant-based proteins, making it a premier alternative. In fact, Springer Proteissimo™ 101 has a clean flavor profile, so whether you are developing a melty cheese analogue, a hardy plant-based sausage or burger, or a high protein snack, Springer Proteissimo™ 101 is a valuable tool for building good flavor and a distinct sensory profile.
Bunge Loders Croklaan
Sweetolin – Up to 50% sugar reduction in final confectionery products
Consumers are looking for healthier and balanced choices, even within indulgence categories. Less sugar is top of mind. A key industry challenge has been to formulate products that offer the same taste and overall experience but without sugar.
Sweetolin is an industry first, patent-pending breakthrough fat system that offers a great taste experience and enables up to 50% less sugar in the final confectionery. Also, Sweetolin maintains texture and taste performance without lingering off-taste. Sweetolin integrates seamlessly into confectionery producers’ operations, helping them deliver sugar reduction innovations with pace while guaranteeing their brands’ indulgence.
Fonterra Cooperative Group/NZMP
Softer Nutritional Bars with SureProtein™ SoftBar 1000 Milk Protein Isolate
SureProtein™ SoftBar 1000MP is an exceptionally soft milk protein isolate designed to contribute softness and shortness to high protein nutritional bars. Thanks to its superior texture stability and softness, it minimizes hardening and browning to extend bar shelf-life. It is recommended for use in combination with other NZMP SureProtein™ protein ingredients to achieve a range of appealing textures to meet consumer references. SureProtein™ SoftBar 1000MP is very low in sugar, enabling formulation flexibility and bar premiumisation to meet the needs of today’s discerning and nutritionally savvy consumers who demand high protein and low sugar solutions with great taste and texture.
Polaris innovation: Plant based Omega-3, rich in EPA & DHA, opens new horizons!
Polaris brings now to all customers the possibility to use a vegan source of EPA and DHA, to innovate and to create new complex formulations. There’s no single day without news, webinars, about the “plant-based revolution”. When it comes to Omega-3s, microalgae is known to be a more sustainable, vegan friendly alternative to fishoils. For decades, the industry’s focus is to increase the content in EPA/DHA, which opened new horizons for product developments. Nevertheless, until today, these products could only be done with concentrated fishoils. To address this situation, Polaris is launching 2 new vegan and sustainable products.
Viking Malt Oy
Sprau - the germinated faba bean
Faba beans demonstrate huge potential to help both agriculture and the food industry become more sustainable. They help reduce greenhouse gas emissions, improve biodiversity, revitalize soil, host pollinating insects and provide an excellent source of macro and micronutrients. However, their use is limited by the digestive discomfort they may cause as well as their beany flavor. With the germinated faba bean Sprau, this is no longer the case. During germination, the bean efficiently degrades FODMAPs and our unique treatment leaves the bean with a mild, cereal like flavor, making the beans easier to enjoy in the everyday diet.
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.
OLAM INTERNATIONAL LTD
AtSource - Cultivating sustainable change from the ground up
AtSource is a revolutionary sustainability insights platform developed by Olam to meet the multiple needs of manufacturing and retail customers wanting to buy sustainable products like coffee, cocoa, cashew, cotton and rice, and access reliable information about their third party supply chains. The platform gives unrivalled transparency to companies into their supply chains by allowing them, for the first time, to track the social and environmental footprint of a product from the farmer group, to their factory gate. With the information, customers can embark on targeted and therefore cost efficient sustainability programmes with Olam.
SOLERCOOL TECHNOLOGIES LLC
Turning sun into Power of Refrigeration for post harvest loss prevention
Africa one of the few continents with long sunny days and plenty of sunshine. At the same time, hot weather and high solar intensity also leads to faster spoilage of our fruits, vegetables, flowers, dairy products. We turn what would have cause spoiling( sun) of these agro-products into solution ( refrigeration technology) for farmers in Africa hence reducing food wastage after harvest.