Food Ingredients and Natural Ingredients – Europe 2011


Food Ingredients and Natural Ingredients - Europe 2011

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THE GLOBAL BUSINESS PLATFORM FOR FOOD & BEVERAGE INGREDIENTS

Food ingredients Europe & Natural ingredients 2011
29 November – 1 December 2011
Paris Nord Villepinte, Paris, France

After a very succesfull FiE & Ni 2009, with 20,827* visitors from 119 different countries, this show is further established as the global event for the food & beverage industry.

Food ingredients Europe 2011 is the event in 2011 that will deliver you key R&D, NPD, marketing and purchasing professionals from major global food manufacturers.

Food ingredients Europe and Natural ingredients 2009, the global events for the food & beverage industry, recorded more than a 17% increase in attendance at the biennial event, which took place on 17-19 November 2009 in Frankfurt, Germany.

The official attendance totalled over 20,800*, or 17% greater than the 2007 edition. The aisles were bustling at the Messe Frankfurt, surpassing all expectations in a challenging year for trade exhibitions. Over 1250 exhibitors, including 350 first time exhibitors, displayed a diverse array of products and services. Many of them are new startups with innovative ingredients fresh to the market, offering novel solutions to food manufacturers’ technical challenges.

Food Ingredients Excellence Award Winners

The Food ingredients Excellence Awards celebrate the best innovations and companies involved in the ingredients community. This year the final judging of the Fi Excellence Awards was held on the first day of Fi Europe 2009.

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.

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