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.
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