National Starch wins main FiE award
National Starch Food Innovation has received the Food Ingredients Excellence Innovation of the Year Award for its ingredient N-Dulge FR ” a co-texturiser, which enables the amount of butter, margarine or shortening used in cake recipes to be reduced by 75%.
Explaining the panel’s decision, Henry Dixon, Chair of Judges, says, “In our final analysis we looked for an ingredient that not only benefitted the manufacturer and retailer but that also held out the promise of helping consumers overcome a real and significant challenge.”
In addition to the overall Innovation of the Year’ accolade, National Starch fended off competition from J Rettenmaier & SÔ
¶hne to win Bakery Innovation of the Year.
Scooping Confectionery Innovation of the Year was Fuji Oil Europe’s Redusat, which contains half the amount of saturates as normal saturated fats, but maintains the same structure. Lastly, the Snacks/On-The-Go category was won by Lyckeby Culinar AB, with Culinax, the flavouring system for difficult to flavour’ products.
Event director Greg Cherry added that this year’s judging committee had faced the toughest selection process to date, after being inundated by a record number of entries.
The success of the awards has prompted the organisers to introduce two new categories for 2010. “In the context of the 2010 UN International Year of Biodiversity, next year we will be launching the Ethical BioTrade award for Biodiversity, a joint venture with the Union for Ethical BioTrade,” says Cherry. “We will also be launching the search for the young scientist of the year, together with the lifetime achievement award run in conjunction with IUFoST (the international Union of Food Science and Technology).”
The next Fi Europe Excellence Awards will be presented at Fi Europe 2011, which will run from November 19 ” December 1, 2011 in Paris, France.
