Muntons wins bakery innovation award of the year 2011

At the Food Ingredients Europe awards evening in Paris on 29 November, Muntons were heralded as the winners of the Bakery Innovation award, with their new product Maltichoc; a partial cocoa and chocolate replacer.

In winning the title Muntons beat both AIT Ingredients and National Starch Food Innovation, both large international companies.

Andrew Fuller, Muntons Senior Product Development Technologist, was presented with the award by Amanda Hamilton, celebrity dietician and Olav Van Caldenborgh, Chief Executive Officer of Caldic, sponsors of the awards.

Winning this prestigious award at the start of the FIE exhibition came as a real boost; driving visitors to the Muntons stand to see whether their ranges of ingredients could bring benefits to visitors products.

Andrew Fuller commented: “Becoming a finalist was unexpected; to actually win the award was amazing – to say I was chuffed would be an understatement!”

To enter the competition, Muntons submitted the details of their innovative bakery ingredient, Maltichoc in answer to a number of set questions, such as “what was the inspiration for the product?”

Some of Andrew Fuller’s delicious chocolate brownies were sent to the judges, made using Maltichoc and some without to demonstrate the ingredient and its benefits.

The inclusion of Maltichoc in baked products helps to
retain moisture, improves texture and increases shelf life as well as offering a significant raw material cost reduction.

On the morning of the awards day, Andrew Fuller made a presentation to a panel of judges followed by a short question session about Maltichoc and its benefits.

The judges were very complimentary at the awards evening of Andrew’s passion for the product which came across strongly through his presentation.