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