AMSTERDAM—Food Ingredients Europe & Natural Ingredients recently announced the winners of the Fi Excellence Awards 2011 honoring professionals and companies for their ability to demonstrate and stimulate innovation, and for their contribution to the food industry. The awards are given out every two years across six categories, and for the “The Most Innovative Food Ingredient," which is the overall winner of the Fi Excellence Awards.
The Fi Excellence Awards winners are:
The Most Innovative Food Ingredient Award—Barry Callebaut’s Terra Cacao, a revolutionary, all-natural, controlled fermentation technique method that consistently produces top-quality cocoa with zero defects or off-flavors.
Bakery Innovation of the Year—Muntons for its Maltichoc, which is used as a partial cocoa powder and chocolate replacer in baked goods.
Dairy Innovation of the Year—Chr. Hansen A/S for its Red Strawberry Fragaria 100 WS, a new patent-pending carmine that has superior process stability enabling a decrease of pigment concentration by 10% to 20% compared to standard carmine.
Beverage Innovation of the Year—National Starch Food Innovation’s Purity Gum, a unique emulsion stabilizing starch derived from waxy maize.
Savoury/Meat Innovation of the Year—Purac’s PuraQ Arome NA4, a breakthrough in clean label, natural solutions for sodium reduction in food.
Confectionery Innovation of the Year— Barry Callebaut’s Terra Cacao, a revolutionary, all-natural, controlled fermentation technique method that consistently produces top-quality cocoa with zero defects or off-flavors.
Snacks/On-The-Go Innovation of the Year—Lyckeby Culinar AB for its Culinar Include, an innovation especially designed to bring 100 % natural colors and flavors to breakfast cereals and muesli.
