WINNER: AVEBE
AVEBE with its entry
potato protein isolate that offers irreversible gelation upon heating, which creates perfect
Sensory Innovation Award
has developed the best ingredient or process in
The judging panel
Based Meat Alternatives With a Layer of Fat and Marbling”, its functional systems from the technology that enable manufacturers of plant- based meat alternatives to produce marbled
WINNER: GEA PROCESS ENGINEERING
GEA Process Engineering with its entry
Future Foodtech Innovation Award (NEW) company that has developed an innovative processing or bioprocessing technology solution or service, which has the potential to improve the production, the functionality and/ NIZO tool miniaturises and automates an otherwise their protein content and composition, aroma
that enables reductions of up to 70%, all while Cargill with its entry “Cargill
WINNER: CARGILL
Foods”, a range of cocoa, hazelnut and peanut alternative solutions for bakery, chocolate technology, gently roasting and processing
Health Innovation Award
KennedysConfection.com
the development of the best ingredient or application in terms of proven contribution to Prolactal with its entry “Digest easily with in dry matter, offering a superior nutritional digestible and suitable for those with A1 beta- Novonesis with its entry “Discover your a clinically tested probiotic that can support stress and keep a healthy mood balance and can be added to product such as an energy bar, chocolate treat, frozen dessert or chocolate
WINNER: ADM
ADM
by preclinical and clinical studies on markers
Plant-based Innovation Award
company that has developed the best plant- based ingredient, or application based on a plant-based ingredient, in terms of sensory Novonesis with its entry Lesaffre cerevisiae is sustainable, gluten-free, non- score, high protein content, and well-
qualities of vegan chocolate, providing a creamy
WINNER: NOVONESIS
Novonesis with
biosolution based on enzymatic technology that delivers a perfect balance of softness, moistness, and resilience and enhances the eating
Sustainability Innovation Award
for a measurable supply system that demonstrates environmental, economic and/ or socially sustainable practices in the food Dossche Mills in the journey towards 50% carbon ADM with its entry “Leading the Way with
adopting regenerative farming practices that protect and improve soil health, biodiversity, climate and water resources while supporting AGRANA Fruit
showed that the regenerative strawberry yield with 50% less production costs, 77% AAK with its entry “Empowering Women
WINNER: AAK
sourcing programme, it has opened new in West-Africa to improve their livelihoods,
Kennedy’s Confection November 2024 11
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