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Fi Europe & Ni 2011 – A Global Platform For Food Innovation

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Fi Europe & Ni 2011 – A Global Platform For Food Innovation

Fi Europe & Ni 2011 – A Global Platform For Food Innovation
November 23
12:17 2011

Running between 29th November and 1st December 2011 inParis, Fi Europe & Ni 2011 will showcase food ingredients and related services from all over the world. Over 23,000 visitors are expected to attend the three day event.

 

Fi Europe & Ni 2011 will feature over 1,500 exhibitors, including key industry manufactures such as Corman, Dohler, Roquette, Cargill, Brenntag, Tate &Lyle, ADM, National Starch, FrieslandCampina, Barry Callebaut, DSM, Naturex, Cognis, BASF, CNI, Fortitech, Rousselot, Beneo, ABF Ingredients, ACT, Azelis, Prayon, Caremoli, Bio Springer, Glanbia and Vitablend and many others.

 

Show features include expert innovation tours, a tasting bar, dedicated pavilions for new business, FiPSS (Food ingredients Processing, Safety & Services), organic food and different country pavilions.

 

New Product Zone

The New Product Zone will not only display present innovations from this year, but will also review how the industry has developed, and will take a visionary look into the future of food.

 

FiE & Ni Conference & Seminars 2011

FiE & Ni 2011 will incorporate a 3-day conference addressing the most important issues currently facing the food industry and highlighting exclusive case studies from top manufacturers. Each module will feature a line-up of expert speakers from leading food and beverage manufacturers, ingredients suppliers and research organisations sharing their expertise and experience from across the globe.

 

A comprehensive programme of 30-minute seminar sessions are free to attend and will inform visitors on the latest innovations, developments and news. Key exhibitors will present new products applications, cutting-edge technology and practical insight.

 

Food Ingredients Excellence Awards

The annual Food Ingredients Excellence Awards will recognise the leading ingredient manufacturers and their latest innovations. The finalists within the six categories are:

Bakery Innovation of the Year

* Muntons – Maltichoc – to be used as a partial cocoa powder and chocolate replacer in baked goods.

* AIT Ingredients – VITALMALT SEIGLE – a “Clean Label” ingredient that advantageously replaces emulsifiers (E471, E481).

* National Starch Food Innovation – Homecraft Create GF20 – gluten-free flour is designed to meet the demands of bakery manufacturers and consumers. The product is proprietary functional flour based on tapioca and rice.

 

Dairy Innovation of the Year

* Chr. Hansen A/S – Red Strawberry Fragaria 100 WS – The new patent pending carmine has superior process stability enabling a decrease of pigment concentration by 10-20% compared to standard carmine.

* IDI – cheasing’up – new technology and new proteins for cheese production.

* DSM – DELVOFRESH Sour Cream – the first portfolio of concept solutions to be launched under the umbrella, catering for regional trends in the global sour cream market.

 

Beverage Innovation of the Year

* D.D. Williamson – Acid-Proof, Class One Caramel Colour (DDW 520) – Conventional Class One caramel colour is stable down to pH 3.5. DDW 520, stable below pH 2.5, is a breakthrough in soft drink concentrates.

* National Starch Food Innovation – Purity Gum- a unique emulsion stabilizing starch derived from waxy maize.

* Archer Daniels Midland Company – CLARISOY™ – the world’s only transparent soy protein that provides beverage manufacturers the ability to achieve an FDA ‘good’ or ‘excellent’ source of protein rating in qualifying transparent low pH beverages.

 

Savoury/Meat Innovation of the Year

* Sotexpro – Texta Pois 65/70 – A new Textured Vegetable Protein (100% from Pea )

* Walter Rau Neusser Öl und Fett AG – Brata breaded coating MP 5808 and MP 5809 – help consumers to fight obesity, simplify processing, improve work safety, and reduce energy and vegetable oil consumption.

* Purac – PuraQ Arome NA4 – a breakthrough in clean label, natural solutions for sodium reduction in food.

 

Confectionery Innovation of the Year

* AAK – CEBES™ LS 75 – an unhydrogenated coating fat with a reduced content of saturated fatty acids

* Purac – PURAC Powder MA – a revolutionary designed coated acid developed for the confectionery industry.

* Barry Callebaut – Terra Cacao – This revolutionary, all-natural, controlled fermentation technique method consistently produces top-quality cocoa with zero defects or off-flavors.

 

Snacks/On-The-Go Innovation of the Year

* Lyckeby Culinar AB – Culinar Include – an innovation especially designed to bring 100 % natural colours and flavours to breakfast cereals and muesli.

* Vis Vitalis gmbH – vis-vitalis®-Potato Mineral Flour – a completely new and natural food ingredient, which consists of a high quality natural minerals and trace elements obtained from potatoes, dolomite and quinoa sprouts.

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