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2018 Startup Innovation Challenge Winners
Category: Most Innovative Healthy Food or Beverage Ingredient
Winner: Gnubiotics Sciences
Gnubiotics Sciences, Swiss biotech founded in 2016, develops the next generation of HMOs containing +130 diverse MAC structures beneficial in establishing healthy microbiome via selective modulation to prevent inflammation.
Our Microbiota Accessible Carbohydrates are a disruptive new prebiotic ingredient that successfully mimics the diversity and health benefits of breast milk, enabling the growth of key bacteria and inhibition of pathogen in the gut.
Category: Most Innovative Plant-Based Finished Product
Jet-Eat is developing a new generation of plant-based meat, using 3D printing instead of animals. Founded in 2018 Jet-Eat is the world’s first company to develop a new additive manufacturing technology specifically for plant-based meat. The Jet-Eat multi-dimensional printing technology combines the latest innovations in digital and 3D printing with advanced food science – to produce steaks with the same appearance, texture, flavour and cooking properties of animal meat, from natural, sustainable and healthy ingredients.
Category: Most Innovative Technology or Service Supporting F&B
Winner: Better Juice
Better Juice developed a B2B product with a patent-pending technology for reducing natural sugars from fruit juices.
We harness the activity of non-GMO microorganisms to bio-convert the sugars to dietary fibers and non-digestible natural molecules. Our continuous flow system is capable of treating large volumes of juices with a little added cost to the final product.
NATUREX Special Prize
Winner: Magellan Life Sciences
Magellan Life Sciences is a synthetic biology company that discovers and develops plant inspired proteins for commercial applications in Food and Beverage industries. Magellan’s proprietary protein production platform XSeed® bridges the gap from R&D to consumer markets by allowing for economically viable industrial scale production of unique natural proteins.
Magellan’s flagship Brazzein protein sweetener is the lead product from XSeed®. We are the first company worldwide to successfully produce economically viable yields of this disruptive next-gen protein sweetener: Tastes like sugar, no bitter or metallic aftertaste, 1,200 times sweeter than sugar, non-caloric, pH and heat stable. Unlike all it’s competitors, Brazzein requires NO masking agents thereby reducing formulation and product costs; a high value proposition for today’s F&B industry.
2017 Startup Innovation Challenge Winners
Category: Best Natural Ingredient
Winner: Alver Golden Chlorella
Alver Golden Chlorella S.A. is a new Swiss company that is addressing the growing demand for tasty low impact, high protein foods by developing a range of healthy, tasty and sustainable foods with the micro-algae Golden Chlorella TM. The problem is that there is a growing need for non-animal proteins&utrient-rich foods. Algae is an ideal solution but has previously been limited due to taste and colour. Alver Golden Chlorella is the solution, as it is neutral in taste and is yellow making it possible for us to develop a range of finished protein-rich foods without having to change consumers tastes nor mask the taste. Golden Chlorella has a protein content of 63%, compared to just 23% for meat, and is rich in potassium, magnesium, zinc and vitamin B. Moreover, the fermentation process to produce Golden Chlorella is sustainable. It requires 44 times less water and 41 times less arable land than the equivalent production of beef protein — and emits 36 times less CO2.
Category: Best Innovation
Chromologics is a spin-off from the Technical University of Denmark. Its flagship product is a novel red compound called ChromoRed, which is intended to meet the industry challenge for a natural red pigment from a sustainable, non-insect source, that is pH and heat stable, and not subject to price fluctuations. ChromoRed is a tasteless alternative for use in solid foods. Chromologics makes its pigments in fermented fungi in a bioreactor, which takes agricultural products out of the equation. The fungus naturally makes a lot of red colours, but it also makes purple, orange and blue colours in much lower quantities.
2016 Startup Innovation Challenge Winners
Category: Best Natural Ingredient
Winner: Greenfood 50
GreenFood50 develops, manufactures and sells ingredients based on saponin-free quinoa. The company works closely with Wageningen UR and other leading international organizations. GreenFood50’s quinoa ingredients are rich in protein, dietary fiber and Omega 6/9 fatty acid, and are gluten-free. These ingredients increase the nutritional value of the products they are incorporated in and fit in with the current ‘free from’ trend. These quinoa ingredients are applied in bakery products, salads, pastas, sauces, beverages, sports nutrition, healthy bars, snacks, vegetarian and gluten free products. In co-operation with Wageningen University & Research, GreenFood50 has developed a comprehensive range of quinoa ingredients: Quinoa seeds, Quinoa flours, Quinoa puffs Quinoa crisps, Quinoa flakes, Quinoa precooked, Quinoa proteins, Quinoa starches, Quinoa fibers.
Category: Best Innovation
3f bio’s vision is to address global needs for sustainable protein, and the business objective is to commercialise a novel and patented technology for large-scale integrated production of Food, Fuel and Feed. 3fBio’s technology combines an established process for manufacturing mycoprotein as a zero-waste integrated process within a biorefinery. This has a proven market and is relevant and competitive in the $850bn global market for animal protein. Mycoprotein is the protein component in Quorn™, which is the branded global market leader in the expanding $3.8bn meat-free market sector. Mycoprotein was originally developed by RHM and ICI in the 1970’s and was the ‘victor’ in the search for a high-quality meat alternative. To date, it has solely been commercialised under the TM Quorn, due to a combined barrier to entry of high capital costs, and a patent which expired in 2010. The 3f process will revolutionize the production and capital economics whilst delivering an exceptional sustainability profile. The standard mycoprotein fermentation process produces excess sugar, waste protein and effluent, but the novel process of integrating this within a biorefinery transforms the cost of mycoprotein by utilising lower feedstock and reduced energy costs. This produces lower cost alongside an exceptional sustainability and carbon intensity profile. 3f's business model is to develop this with globally recognised partners with expertise and interest technology implementation, biorefining and a global food/ingredient partner and discussions are advanced in each area. 3fbio’s technology will halve the cost of mycoprotein production making it substantially cheaper than the lowest cost meats, moving it from being a premium vegetarian option to a mainstream low cost source of sustainable protein for global populations.
2019 is the fourth year, the Fi Global Startup Innovation Challenge will give startups the opportunity to pitch their idea to the whole host of F&B industry players that make up Fi Europe’s 1,700+ exhibitors and 30,000+ attendees. Check here for details.