Opinion
FI Europe 2009 day two
Last night saw the presentation of the Food Ingredients Excellence Awards in the Frankfurt Messe, presented by events director Greg Cherry.
He commented on “the incredible range of products being developed across all categories, from beverage to bakery, savoury, meats, dairy and snacks”.
Ex NBC Europe presenter Kristiane Backer helped present the awards, which were divided for the first time into product categories. The winner of the Bakery Award was National Starch for Endulge (or is it Indulge? Please do leave a comment and let me know!), then Fuji Oil Europe won for Redusat, followed by Chr Hansen winning the Dairy Award for Chy-Max R and also the Savoury Meat Award for its Bactoferm Rubis (this prevents oxidation in packed meals).
Finally, in the popular ‘Snacks on the Go’ category, Culinar won for its option to provide low-fat products with a low-fat profile and long shelf life. Runners-up were Rousselot for the healthy, tasty snacking concept of a salmon marshmallow, and Epi Ingredients for Yoggets.
Henry Dixon rounded up by presenting the Fi Excellence Innovation of the Year to National Starch Food Innovation.
About the author
Claire Phoenix is managing editor of Beverage Innovation magazine. Subscribe here.
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