Fi Excellence Innovation of the Year
NATIONAL STARCH FOOD INNOVATION
Product: N-Dulge FR
N-Dulge FR is a groundbreaking ingredient solution that overcomes the major challenges of cost-sensitivity and health in cake recipes. The starch-based solution precisely mimics the role of butter, margarine, bakery fats or oil, enabling significant cost savings. N-Dulge FR replaces up to 75% fat in pound cakes and up to 95% fat in high ratio cakes.
Bakery Innovation of the Year
NATIONAL STARCH FOOD INNOVATION
Product: N-Dulge FR
Dulge FR is a groundbreaking ingredient solution that overcomes the major challenges of cost-sensitivity and health in cake recipes. The starch-based solution precisely mimics the role of butter, margarine, bakery fats or oil, enabling significant cost savings. N-Dulge FR replaces up to 75% fat in pound cakes and up to 95% fat in high ratio cakes.
Confectionery Innovation of the Year
FUJI OIL EUROPE
Product: REDUSAT
REDUSAT addresses a major problem in health and nutrition: overconsumption of saturated fats. They increase the risk of cardiovascular diseases, but from a functional point of view we need them to give structure to food products. REDUSAT contains less than half the amount of saturates, while keeping the same structure.
Dairy Innovation of the Year
CHR. HANSEN A/S
Product: CHY-MAX® M
With the introduction of CHY-MAX® M Chr. Hansen shows confidence in its next generation chymosin for cheese making. Reduced costs-in-use (lower dosage, higher cheese yield), better process control, improved flavor/reduced bitterness, and increased shelflife are some of the most attractive characteristics of the product.
Savoury/Meat Innovation of the Year
CHR. HANSEN A/S
Product: Bactoferm® Rubis
Since the introduction of pre-packaged convenience food like sliced cured meat products in the supermarkets light induced oxidation has had a significant effect on the appearance and shelf-life. Packaging solutions have not solved the problem – Bactoferm® Rubis does the trick in a natural way through its ability to consume oxygen as part of its natural metabolism and without otherwise affecting the sensoric quality.
Snacks/On-The-Go Innovation of the Year
LYCKEBY CULINAR AB
Product: Culinax®
Culinax® process stable flavor system is unexcelled due to its effective protection for volatile flavor compounds and its natural, full‐value flavor release model. Culinax® flavours products that normally are difficult to flavor, provides low‐fat products with a natural flavour profile and an ample, rich aftertaste and adds a flavourful freshness to long shelf-life products.
