Fi Europe Innovation Awards 2017 Go to…

Fi Europe Innovation Awards 2017 honored professionals and companies for their ability to demonstrate and stimulate innovation and for their contribution to the industry. Winners of this year’s award are important actors in the bakery industry.

The winners of the Fi Europe Innovation Awards were announced at the festive Awards ceremony on Tuesday November 28th at Messe Frankfurt, Germany.

The Clean Label & Natural Innovation Award went to Ingredion, for its HOMECRAFT® Create 865 and 835 rice flours. This award goes to a company that has developed the best clean label ingredient or process with equal functionality to a synthetic ingredient within the last two years.

The organizers explain that at a time when clean and natural foods have never been in greater demand, Ingredion has developed an ingredient that supports the ultimate clean label claim – without any of the usual compromises in functionality. The multifunctional rice flours are the first of their kind made available to the industry and are suitable for highly demanding, clean label applications.

Charlotte Commarmond, senior director, marketing and nnovation at Ingredion EMEA, says: “Our research shows that rice is not only well-recognized by consumers as a widely used ingredient, but that it also has positive associations with being natural (55%), healthy (51%), ‘real’ food (39%) and easy to digest (36%). As many as 78% of consumers accept rice flour in soups, sauces and ready meals. No other tested texturizer ranked higher.”

Finalists in this category included:

  • BEST Certified-Organic Pea Hull Fibers, by Best Cooking Pulses;
  • Corbion’s Verdad Avanta F100 and Verdad Avanta Y100, from Corbion;
  • Fiberstar’s Citri-Fi, a natural citrus fiber, by Fiberstar;
  • Organic Rice Flour developed by Herba Ingredients;
  • The Avalanche range made by and Sensient Colors.

This year’s Sustainability Champion Award went to IOI Loders Croklaan, recognizing a measurable sustainability strategy that champions environmental or social sustainability in the F&B industry.

“The three-step approach places traceability front and center of our strategy for supply chain transformation. First, we understand the origins of our oil, then we assess for risk, and then we use our market leverage to drive sustainable practices on the ground. We have achieved 100% traceability to mill level and are now working to achieve full traceability to plantation”, according to the winners.

The Organic Champion Award went to Herba Ingredients, for its Organic Baby-Food Rice Flours. “This awards a company for promotion of the organic category through marketing, improvement of traceability, growth of product lines or any other innovative ways of raising awareness and availability of organic products in the F&B industry,” according to the organizers.

Growth Categories Innovation Award went to Erie Foods International, Inc. for ECCO Milk Protein Crisps. This awards a company that has developed a high-impact innovative product within the last two years for application in any of the following fast-growing categories in the F&B Industry: Protein, Dairy, Bakery, Beverages, and Confectionery.

ECCO Milk Protein Crisps are a new dairy food that contain 90% protein. ECCO Milk Protein Crisps can be consumed directly, flavored like a cheese puff, or used as an inclusion in protein bars, breakfast cereals, or any other application.

Future of Nutrition Award was assigned to the Automated Alberts Smoothie Machine.

Life Stages Innovation Award honored Novozymes for Novozymes Formea®, a unique innovation in low-allergenic infant formula.

Performance Nutrition Innovation Award went this year to Arla Foods Ingredients for its Crystal Clear Protein Water with Lacprodan® DI-9213.

Reduction & Reformulation Innovation Award went to DSM for DSM Delvo®Cheese CT-Light improves taste and texture in low-fat cheese.

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