Fi Europe Excellence Awards winners announced
Roquette has won Most Innovative Food Ingredient at the 2013 Fi Europe Excellence Awards for its Microalgae High Lipid Algal Flour.
The product can be used to reduce fat and replace eggs and is claimed to offer sustainability, health, functionality and cost benefits to producers and consumers alike.
The Microalgae High Lipid Algal Flour also took the award for Bakery Innovation of the Year.
“Roquette has demonstrated the vision to see the future, a passion to develop new technology and the guts to invest in a new business area that meets and embraces the future trends of healthy, sustainable and tasty nutrition,” said Peter Wennstrom of The Healthy Marketing Team, who chaired the judging panel.
Other winners include:
- Confectionery Innovation of the Year: IOI-Loders Croklaan - CristalGreen
- Beverage Innovation of the Year: Tate & Lyle - PROMITOR Soluble Gluco Fibre
- Dairy Innovation of the Year: Chr. Hansen - SaltLite
- Savoury/Meat Innovation of the Year: DSM Food Specialities - MaxiPro HSP
- Snacks/On-the-Go Innovation of the Year: Novozymes - Novozymes Acrylaway HighT
- Sustainability Initiative of the Year: Symrise - simply vanilla
Maple syrup explored as a potential sugar substitute
The potential health benefits of using pure maple syrup instead of sugar were explored in a...
Regularly eating nuts supports healthy lifespan, research finds
Regular consumption of nuts is associated with maintaining a healthy lifespan, research from a...
Colour supplier GNT recognised for sustainability
The recognition ranks the company among the top 3% in the food manufacturing industry.
