The nominees have been revealed, after the jury of experts from all areas of the food industry named the 28 companies who will be competing for the Fi Europe Innovation Awards and Startup Innovation Challenge. The finalists will present their submissions in a final pitch to the jury behind closed doors, and winners will be announced live during Fi Europe 2021, co-located with Hi Europe, on 30 November and 1 December. Again, topics such as sustainability and plant-based top the shortlist, mirroring current market trends and developments.
Finalists nominated for the Fi Global Startup Innovation Challenge 2021:
Category 1: Most Innovative Plant-Based or Alternative Ingredient
- Moolec Science (UK) for producing real animal proteins in plants to develop
affordable, animal-free ingredients - SACCHA (Germany) for extracting proteins from microorganisms such as
brewer’s yeast that are similar to egg protein, only without the egg, allowing
manufacturers to create authentic alternatives to animal products - Sophie’s BioNutrients (The Netherlands/Singapore) for developing a new
and sustainable plant-based protein from microalgae - Time-Travelling Milkman (The Netherlands) for producing and
distributing plant-based fat components for creamier, healthier and more
sustainable plant-based products - Update Foods (France) for producing the next generation of alternative dairy
powered by algae and faba protein
Category 2: Most Innovative F&B Ingredient or Processing Technology
- California Cultured (USA) for growing non-GMO chocolate from cocoa stem
cells via cell culture technology and, therefore, producing chocolate that is
not affected by deforestation or exploitation of farmers - Eighth Day Foods (Australia) for enabling food manufacturers to produce
pioneering, premium, plant-based products under their own trusted brands - Hoow Foods Pte (Singapore) for promoting healthy living through
improved nutrition by using deep insights of foods and ingredients to create
sustainable and healthier foods - NoPalm Ingredients (The Netherlands) for replacing palm oil as an
ingredient in food, cosmetics and detergents to reduce carbon emissions, and
save tropical rainforests - Umami Meats (Singapore) for producing delicious, nutritious and healthy
cultivated fish that promote the future of sustainable seafood
Category 3: Most Innovative Service or Technology Supporting F&B
- Allozymes (Singapore) for applying its proprietary platform technology to
rapidly develop novel enzymes, revolutionising the way industry can produce
complex natural products - Mi Terro (USA) for its unique approach to use Big Data to develop
compostable, alternative, single-use plastic packaging from plant-based
agricultural waste - Ambrosia.bio (Israel) for its proprietary, breakthrough enzyme technology
platform that converts high-calorie sugars found in natural juices into virtually
calorie-free sugars, such as allulose
Nominated for the Fi Europe Innovation Awards 2021:
Clean Label & Natural Innovation Award
- Bunge Loders Croklaan (The Netherlands) for Karibon, a 100% shea-based
cocoa butter equivalent (CBE) that combines all the processing benefits and
versatility of leading CBEs with the nutritional and sustainability benefits of
shea - MartinoRossi Spa (Italy) for its Meat Substitute Mix Ragù, a plant-based
Bolognese- style sauce mix that is allergen-, GMO- and gluten-free - Millbo (Italy) for X-Tra Guard, a natural ingredient that eliminates the need
for the preservative sorbic acid. X-tra Guard is derived entirely from the
natural botanical components of rowan berries - Lutkala (Poland) for their food thickener Lutkala, a natural replacement
for chemical or synthetic thickeners such as pectins, modified starch or
xanthan gum
Food Tech Innovation Award
- AAK (Sweden) for AkoBisc GO!, a structured, emulsion-facilitating process in
biscuit production that offers longer shelf-life and multiple sensorial benefits - Chr. Hansen A/S (Denmark) for its FreshQ food cultures, enabling
fermentation-based biological protection against yeast and moulds without
undesirable sensory effects and acidity development, thus helping producers
to naturally prolong shelf-life and quality - ICL Food Specialties (USA) for its JOHA SF Line of emulsifying salts used to
optimise protein content in processed cheese, offering various benefits
Health Innovation Award - ADM (USA) for its HT-BPL1 postbiotic, an ingredient targeting the gut
microbiome that can be used by food and beverage manufacturers in a
variety of applications requiring heat processing conditions - Arjuna Natural Pvt (India) for Rhuleave-K with its unique SPEED
technology for the first natural formula for safe and effective pain management - Bunge Loders Croklaan (The Netherlands) for NuliGo, a uniquely
structured medium and long chain triglyceride that supports muscle building,
maintenance and recovery, making it an ideal ingredient for sports nutrition,
healthy ageing and medical foods - NutriLeads (The Netherlands) for BeniCaros, a proprietary ingredient for
immune health that has been clinically proven to support immune function and
optimise response to potential threats and stresses - vaneeghen – Futureceuticals (The Netherlands) for S7, a plant-based
formula containing seven phytonutrient-rich botanicals proven in clinical
studies to help increase nitric oxide and reduce oxidative stress
Plant-based Innovation Award
- DSM (The Netherlands) for Delvo Plant, a unique portfolio of enzymes
helping to improve the nutritional value of plant-based drinks, and create
gluten-reduced dairy alternative varieties with optimised taste, texture and
mouthfeel - DSM (The Netherlands) for Maxavor Fish YE, a natural fish flavour derived
from algal oil for producing authentic fish alternatives, including vegetarian
fish nuggets and vegan fish sauce - Sprau (Finland) for the germinated faba bean Sprau. Germination allows the
full nutritional potential of the faba bean to unfold without digestive discomfort
or a ‘beany’ flavour
Sensory Innovation Award
- AAK (Sweden) for AkoBisc GO!, a biscuit fat that is low in saturated fatty
acids and free from tropical fats, offering a unique sensory biscuit quality, with
a crunchy bite, no fatbloom and no discoloration over time - Cargill (USA) for Bright White Chocolate to replace regular, yellowish-white
chocolate while keeping the regular ingredients’ list the same as for normal
white chocolate
Sustainability Innovation Award
- AAK (Sweden) for enabling chocolate to make deforestation-free claims with
ILLEXAO SC 70, which is a plant-based ingredient for chocolate and
confectionery - Fonterra Cooperative Group/NZMP (New Zealand) for acting on climate
change today through carbon zero capability with its recently launched first
carbonzero certified ingredient – Organic Butter
Julien Bonvallet, Brand Director Informa Markets, concluded: “What we can clearly see is that for many companies, innovation and further development continue even in the current climate, which is by no means an easy task. And the results are impressive: With their solutions, the shortlisted companies are all making an important contribution to the issues and demands that are driving the industry.”
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Media contact
Roshini Bains,
Editor, International Confectionery
Tel: +44 (0) 1622 823 922
Email: editor@in-confectionery.com
