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Fi Innovation Awards spotlight works of art, plant-based specialties and new processing techniques


December 7, 2022 — Taking place this week in Paris, France as part of the ongoing Fi Europe, the Fi Innovation Awards will showcase new food technologies, highly functional health ingredients, emergent sensory science, and proprietary A cohort of manufacturing processes takes center stage. 2022 (FiE) Expo.

FoodIngredientsFirst will be live on the show floor at this year’s awards ceremony to speak to the winners.

Sensory Innovation Award Cargill’s new brand of Gerkens Sweety cocoa powder received the Sensory Innovation Award based on years of research and development work, sensory data and insights.

Ellie Nikolova, commercial marketing manager at Gerkens, said:

Based on years of R&D work, sensory data and insights, Gerkens’ new Sweety cocoa powder has won the Sensory Innovation Award (Credit: Gerkens). It has a “strong balanced chocolate taste” and is perceived by consumers to be intensely sweet, requiring less sugar in the final application.

Other finalists in this category include Senson Umami Liquid Bean. It is based on sprouted broad beans that are gut friendly and taste neutral. This provides a “substantial amount” of soluble simple amino acids, provides a full-bodied, meaty flavor, and enhances the flavor of other ingredients. Natural brewing with only sprouted broad beans and water.

Also featured in this category is MycoTechnology’s ClearIQ flavor, a clean-label bitter blocker and flavor purifier based on natural extracts from the liquid fermentation of Cordyceps sinensis mushrooms. It’s also a toolbox designed to improve low-fat snacks by modifying sensations caused by fats and oils in the mouth and triggering specific receptors to deliver a full-bodied taste. Savor Flex was also introduced.

Another runner-up is ADM’s exclusive Pearl Edge White color solution derived from natural sources including native corn starch. Suppliers emphasize that titanium dioxide alternatives provide a bright, stable and uniform white color for a variety of food and beverage applications.

Plant-Based Innovation In the Plant-Based Innovation category, Bunge was recognized for its proprietary PurePro pea and fava proteins. These proteins are designed to have authentic taste, slice efficiently, and provide melt-in-your-mouth, mouthfeel and thickening properties in grilled cheese applications.

Bunge Senior Director of Global Marketing and Product Management Mark Stavro told FoodIngredientsFirst:

Compared to dairy cheeses, vegan cheeses are very low in protein (0 g per serving vs. 6 g per serving), are less melty and perform poorly in grilled cheese (croque madame) applications, the company says. says.

Other finalists in this category include the Chondrus150 S. It is a mixture of natural starch and wild algae (Chondrus Crispus) with nutritional (fiber, iodine and trace element supply) and functional (texturizing power) properties. Recommended for preparing fragrant and sweet vegetables.

Also recognized in this category was Planteria, a group of GRAS-certified organic compounds derived from berries and citrus. This group provides multi-hurdle antimicrobial and antioxidant protection to a variety of processed plant-based foods.

Foodiq’s Fabea+ tasteless protein powder ingredient was also highlighted for its versatility, allowing it to be made into any shape and flavor. Fabea protein and fiber are made from Finnish broad beans that undergo a fermentation process.

Another runner-up in this category is Pep’s Balls from Limagrain Ingredients. It is a clean-label ball-shaped protein piece designed to enhance the nutritional profile of products such as breads, pastries, cereal bars and meat substitutes.

Food Tech Innovation Award Meanwhile, stevia specialist Sweegen won the Food Tech Innovation Award for their novel biotransformation process for the production of Bestevia Rebaudioside M (Reb M.Sweegen).

Producing low or zero sugar products and ensuring the ideal taste and consumer experience has been a major challenge for the European market. In July 2021, Sweegen’s Bestevia Reb M, produced by a proprietary biotransformation process, became the first new stevia ingredient from the new manufacturing technology to be approved for use in the European market by the European Food Safety Authority.

“Our innovation is the new manufacturing process of Vestevia Reb M for biotransformation. [of stevia]said Sally Aaron, head of global marketing for Sweegen.

“The great thing about this award is that it influences important trends such as naturalness and sugar reduction. I am considering how to make it

“Sugar reduction is a huge need driven by consumers and governments. F&B manufacturers need all the tools available. We need them both in Europe and globally.”

Bestevia Reb M has significant taste advantages over current stevia ingredients such as Reb A and Sweegen highlights. Earlier this year, the company won Ingredion’s patent lawsuit against his PureCircle involving his Reb M.

Health Innovation Award Lima Grain’s ingredient, a nutritional wheat engineered to be rich in resistant starch called refied wheat, won a Health Innovation Award. Lify flour is positioned as “10 times richer in fiber, and 80% of these fibers are resistant starch.”

“This is the result of 20 years of research,” says business developer Ann Lionette. “We are launching in Europe wheat that is rich in fiber, a resistant starch that helps in coping with social ailments such as diabetes. It has a prebiotic effect on the actively engaged microflora.”

LifyWheat is marketed as a multipurpose ingredient. Flour can be used in a variety of products such as bread, pasta, and biscuits.

Limagrain Ingredients, a nutritional wheat engineered to be enriched with resistant starch called Lifywheat, won a Health Innovation Award. Runner-up in this category is the Sonnin Pro. Dubbed the ‘Fast Food Revolution’, this frying oil solution is designed to reduce oil consumption in fried foods by up to 25% while saving up to 10% in oil usage costs. The natural extract replaces the current chemical solution of frying oil without altering other performance aspects, making it a “plug and play” solution.

Sustainability innovation Olam food materials (ofi) has been awarded the Cocoa Compass, which emphasizes transparency in the cocoa supply chain. This initiative will focus on monitoring child labor across all ofi’s sustainability programs in nine countries to provide his 100% traceability of cocoa sourced directly from farms, farmer groups or cooperatives. range.

“Cocoa Compass is one of several product strategies we have, but we launched for each product,” Nicky Barber, head of global communications at ofi, told FoodIngredientsFirst. increase.

“Our country of origin has a huge team working with farmers to improve their livelihoods, protect the environment and help communities thrive with education and support.”

Other runners-up in this category include CanolaPRO, DSM’s canola protein ingredient. It is upcycled from a by-product of our patented solvent-free rapeseed oil extraction process. Protein solutions are marketed as highly nutritious, containing all 9 essential amino acids.

Euroserum also recognized in this category the new dairy ingredient SICALAC 90 EC, a 90% desalted whey specially developed with the environment, animal welfare and social responsibility in mind.

Report from Gaynor Selby at FiE 2022 by Benjamin Ferrer

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