Award-winning ingredients from FiE expo 2023

The Fi Europe Innovation Awards celebrate and acknowledge the people, companies, and organisations breaking new ground in the food and drink industry – and the winners were announced last week at the show in Frankfurt.

There were 20 finalists across the six categories, ranging from large multinationals to small startups and from non-profit organisations to contract research organisations.

The panel of judges, composed of esteemed industry professionals and was chaired by Prof Colin Dennis, chair of the board at IFIS and the British Nutrition Foundation (BNF), and included SA’s Rosie Maguire of In Essence. They rigorously assessed each nomination behind closed doors during Fi Europe and winners were announced at the prestigious Innovation Awards ceremony on 28 November at the Movenpick hotel in Frankfurt during Fi Europe.

Sustainability Innovation Award

This awards an organisation or company for a measurable supply system that demonstrates environmental, economic and/or socially sustainable practices in the food and drink industry. Preference will be given to systems introduced or significantly improved within the past two years.


Ofi for its efforts to advance climate action through its Carbon Scenario Planner (CSP). A spokesperson from ofi said: “Our innovation helps companies understand how to reduce their carbon emissions over the next year. It’s a digital platform that allows them to understand hotspots, removals and reductions on carbon.”


Cargill for its efforts to boost regenerative agriculture farming practices across Europe through its Cargill RegenConnect programme.

KOA Switzerland for its efforts to introduce a new ingredient to the value chain by upcycling cocoa pulp to provide extra income for farmers.

Diversity & Inclusion Innovation Award

This awards an organisation or company for creating a work environment that offers equal opportunities for all employees, irrespective of their gender, race, religious background, sexual orientation, and physical or mental ability. Preference will be given to practices introduced/significantly improved within the past two years. This award is open to non-exhibiting companies, organisations and associations.


Solidaridad for its efforts to promote women in farming through its Feminisation of Agriculture Supply Chains programme.


Cargill for its Program Awalé 2.0, which empowers women and young entrepreneurs in Côte d’Ivoire.

Plant-based Innovation Award

This awards an organisation or company that has developed the best plant-based ingredient, or application based on plant-based ingredient, in terms of sensory and physical properties or application costs. Preference will be given to ingredients or applications introduced within the past two years.


ChickP Protein for its functional pure 90% isolate chickpea protein.


Bunge for its Beleaf PlantBetter, a plant-based milk fat replacer that matches dairy milk fat on taste and texture.

Enough for ABUNDA Mycoprotein, a protein alternative that is sustainable, affordable and healthy.

Ferm Food for its clean label multifunctional binders made by applying solid-state lacto-fermentation to grains such as rye, oats, and wheat.

Hi-Food & Alianza Team for Mirror Tissue, a range of oil-based emulsions that are designed to mimic the functional, structural, and sensory attributes of animal fats.

Sensory Innovation Award

This awards an organisation or company that has developed the best ingredient or process in terms of enhancing the sensory experience of food products, such as taste, texture, smell and/or appearance, without significantly increasing application costs. Preference will be given to ingredient/process introduced within the past two years.


Corbion for PURAC Powder MAX, an ingredient range that allows manufacturers to make acid panned and tablet confections with a superior sour taste.


AAK for CEBESTM Choco 15, an ingredient that improves the cocoa flavour in cocoa butter substitutes, thus enhancing the overall sensory characteristics of the final chocolate product.

Handary for its ingredient, Fixolor MX, a compartmentalised malolactic enzyme that safely stabilises the colour of beef.

Health Innovation Award

This awards an organisation or company for the development of the best ingredient or application in terms of proven contribution to digestive, cognitive, immune or physical health. Preference will be given to entries ingredient/application introduced within the past two years.THE WINNER!


MycoTech for FermentIQ PTP, a shiitake fermented pea and rice protein powder that helps unlock the nutritional potential of plant proteins by improving protein quality and digestibility.


ADM for ES1 (Bifidobacterium longum CECT 7347) and the heat-treated postbiotic version that are clinically proven to help support digestive and gastrointestinal health.

Cornille SAS for PROBEEF, a nutritious ingredient made by a low-carbon upcycling process that adds value to food-grade beef fat in slaughterhouses and can prevent undernutrition in children and adults.

Food Tech Innovation Award

This awards an organisation or company that has developed an innovative technical/processing/manufacturing/packaging/waste reduction solution or service for food ingredients or finished products. Preference will be given to solutions/services introduced within the past two years.


FrieslandCampina Professional for its Kievit Vana Cappa X01 Foam Booster, which encapsulates nitrogen bubbles at high pressure in powdered form and allows consumers to create a frothy cappuccino coffee instantly. Approximately 20x more gas is entrapped in the powder, resulting in 100% foam increase as compared to regular foamer.


Arbiom for its ingredient, Yusto, a next generation protein for meat and dairy alternatives made via yeast fermentation and plant-based feedstocks.

ANDRITZ for its disruptive extraction technology that adds value to plant materials by making functional nutrients and health supplements from by-products.

NIZO for its biopurification process, a novel approach to removing unwanted molecules such as off-flavours from plant-based proteins using lactic acid bacteria or yeasts.

SOURCE: FI Global Insights