OFI and Corbion get Fi Innovation Awards.
Berlin, Germany — Fi Europe in Frankfurt honored Corbion, OFI, and Friesland-Campina Ingredients as recipients of the Fi Innovation Awards. Nov. 28 saw the presentation of the prizes.
For its Purac powder MAX ingredient line, which enables producers to create acid-panned and tablet confections with an exceptional sour flavor, Corbion was awarded the sensory innovation award. According to Corbion, the component is an acid powder that is non-hygroscopic and comes in a variety of particle sizes. It enables confectioners to add sourness at various stages and a quicker flavor release by distributing acid powder throughout the layers of hard-panned sweets.
As stated by Corbion’s senior business development manager and product manager Willy van Arkel, “We are so pleased to be recognized with this award because it confirms that, in developing Purac powder MAX, we focused on delivering innovation that really makes a difference for our customers.” “Great inventions like these enable customers to engage in novel and improved experiences. Our clients find this product to be revolutionary.
The Olam International company OFI won the sustainability innovation award for their climate action-oriented carbon scenario planner. The computerized tool assists producers of food and drink products in simulating the effects of various scenarios for lowering greenhouse gas emissions.
“We’re thrilled that Food Ingredients Europe has chosen to acknowledge the advancements we’ve made,” stated OFI’s global head of sustainability, Christopher Stewart, PhD. For our clients, understanding the origins of carbon emissions in their supply chains is essential to comprehending how to cut them economically and achieve science-based climate objectives. Ideas are translated into comprehensive, thoroughly modeled scenarios by the carbon scenario planner, which can result in long-term reductions in greenhouse gas emissions.
For their Kievit Vana Cappa X01 foam booster, which allows users to quickly make cappuccinos by producing nitrogen bubbles under high pressure in powder form, FrieslandCampina was awarded the food tech innovation prize.
According to Carolien Roseboom, global marketing lead for FrieslandCampina, “what makes us so proud is that this award acknowledges the endless possibilities that our foam booster gives manufacturers to create sensory novelties and new structures, as well as to solve the pain points of unstable, thin, collapsing foam.” “I can see how that will spur us to keep improving in this area.”
Plant-based innovation prizes awarded to the HI-Food and Alianza team for mirror tissue, a line of oil-based emulsions intended to replicate the functional, structural, and sensory characteristics of animal fats, and to ChickP Protein for their functional pure 90% chickpea protein isolate.
The components of ChickP give applications including ready-to-drink drinks, dry-blend beverages, bars, dairy substitutes, meat substitutes, and baked goods protein-infused functionality and a nutritional boost. The components are created by an extraction technique.
Hi-Food is a CSM Ingredients business that focuses on the creation, investigation, and manufacturing of natural ingredients. The global corporation based in Colombia’s European section is called Alianza Team Europe.
Aldo Uva, the CEO of CSM Ingredients, stated, “I have always been a strong supporter of company collaborations because they allow us to combine forces and generate innovations with a significant positive impact on both the environment and people’s well-being.” Among the most intriguing topics for study and development are new fats, which have the potential to drastically change the food sector. I have no doubt that our commercial partnership with Alianza Team is only getting started and will soon grow to include other significant domains.
FermentIQ PTP is a pea and rice protein powder that helps unleash the nutritional potential of plant proteins. MycoTechnology, Inc. won the health innovation award for it. FermentIQ PTP is made by MycoTechnology by fermenting a mixture of rice and pea protein with shiitake mushroom mycelium.
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Solidaridad won the diversity and inclusion innovation award for their efforts to feminize agriculture supply chains and encourage women in farming.
According to judge Colin Denis, PhD, “judging the Fi Innovation Awards is always a tough task because the standard of entries is so high and all of the finalists are worthy contenders.” The amount of effort the business is putting into innovation that promotes healthier, more sustainable eating was very clear this year. It is encouraging to see businesses pushing the frontiers of science to discover solutions at a time when issues and crises are discussed constantly.