Roquette bags bakery innovation of the year
Roquette’s microalgae high lipid algal flour took home the award for best bakery innovation of the year. The French company won over Advanta’s Nutrisun high stearic and oleic sunflower oil and AIT Ingredients’ VitalGlucan H+.
Emily Lauwaert, marketing communication manager at Roquette told media sponsors of the event: “This success truly helps to open the door for this ingredient which has outstanding textural and functional properties. The bakery success is just the beginning and we are exploring other formulation possibilities, including sauces and eventually all applications, including dairy and confectionery.”
Tate & Lyle downs beverage innovation of the year
Tate & Lyle beat DSM’s OatWell smoothie and Handary S.A.’s White NisinA in the beverage innovation category with its Promitor soluble gluco fibre.
Confectionery innovation goes to IOI Loders Croklaan
FiE had a sweet spot for IOI Loders Croklaan, awarding the lipids and additives firm’s CristalGreen product the award for confectionery innovation of the year. Barry Callebaut’s Cocoart Collection and AarhusKarlshamn’s Chocofill NH 110 were also nominated.
One of two Chr. Hansen options wins dairy innovation
Chr. Hansen’s SaltLite beat the company’s second nomination for the category, FreshQ cultures, as well as AAK’s Akomix LS 25 and AVEBE’s Etenia QS.
Savoury/Meat Innovation of the Year
MaxiPro HSP, from DSM Food Specialties, won best savory and meat innovation of the year over Chr. Hansen’s Safepro ImPorous, Ingredion’s Novation Endura 0100 and Setalg’s AlgySalt.
Snacks/On-The-Go Innovation of the Year
Novozymes A/S secured the snack award for its Novozymes Acrylaway HighT, it topped the entries from Kalsec Europe Ltd (Kalsec Szechuan Pepper Extracts) and Lyckeby Culinar AB (Culinar STAR).
Symrise has sustainability success
Symrise AG won the award for sustainability initiative of the year with its plan for sustainable vanilla. The German fragrances and flavorings supplier came up against Cargill’s cocoa promise and Pure Circle’s sustainable stevia programme.
The iniative was also recognized at last year’s awards, since then Symrise has extended to working with 5,000 farmers in order to diversify local agriculture by planting vetiver.
Commenting on the win, Heinrich Schaper, President F&N EAME at Symrise said: “We feel especially honored to receive this distinction in a year that marks the ten-year anniversary of Symrise.”