The winners were chosen by an expert judging panel for their outstanding contributions to the food and beverage ingredients industry
Informa Markets has announced the recipients of this year’s prestigious Fi Europe Innovation Awards and the Startup Innovation Challenge winners.
Honoured at a special ceremony during Fi Europe 2022 at the Paris Expo Porte de Versailles on 6 December, the winners were chosen by an expert judging panel for their outstanding contributions to the food and beverage ingredients industry.
The awards have proven to be real success accelerators for previous winners, and the calibre of entries this year was outstanding. Julien Bonvallet, Informa Markets Group Brand Director, said: “Over the years Fi Europe has provided the industry with a platform to discover new alternatives and find solutions to overcome challenges.
According to Informa, the quality of entries to the Fi Europe Innovation Awards and the Startup Innovation Challenge was exceptionally high. This clearly shows that even – or especially – in challenging times, the ingredients industry continues to be both resilient and innovative, always findings ways to adapt to current market needs and driving initiatives that will shape a more sustainable food industry in the longer term.”
Mr Bonvallet presented the Fi Europe Innovation Awards, alongside Chair of the judging panel Professor Colin Dennis (Chair of the Board of Trustees of IFIS and the British Nutrition Foundation), and other members of the Informa Markets management team to this year’s winners:
Mark Stavro, Senior Director Product Marketing at Bunge, said the company was proud that the work of its dedicated teams had been recognised with the Plant-Based Innovation award. “Our R&D applications team used proprietary technologies and faba beans to extract the right plant proteins,” he said. “These proteins mimic casein, delivering a typical cheese-like melt and eating experience to plant-based cheese.”
Sweegen’s global team was also thrilled with its Food Innovation Technology Award. Luca Giannone, Senior Vice President of Sales, said: “We’ve focused on Europe as a promise to pioneer the new hero of sugar reduction – Bestevia Reb M – and we will continue to innovate and open doors to bring our wellness ingredient technologies to Europe for better-for-you foods and beverages.”
Our R&D applications team used proprietary technologies and faba beans to extract the right plant proteins
Paying thanks to ISIPCA and the Culinary Arts Academy Switzerland for their forward-thinking partnerships, Solenn Coic, Savoury R&D manager at Mane, said: “We are so happy to have received this award, which recognises the long-term commitment that Mane has towards the training of young generations for a better future.”
Virginia Clifford, Technical Service Manager (Savoury), Ingredion, also spoke of a positive, more inclusive future, when she said: “I am thrilled and privileged to have been able to accept the Diversity & Inclusion Innovation award, and to be representing the EMEA chapter of our Women of Ingredion Business Resource Group. This will mean so much to our members and allies as they all work hard to progress our objectives of levelling up for women in business.”
Dick Brinkman, Cargill R&D Leader Cocoa EMEA, added: “As a food ingredient supplier, it is important that we are completely in touch with what today’s and tomorrow’s consumers want. This award proves that the remarkable efforts of our Cargill R&D and commercial teams have resulted in an exceptional product: Gerkens Sweety cocoa powders. We thank FiE for this Sensory Innovation award and the opportunity to highlight this innovation to an industry audience.”