Winner of National Starch Food Ingredients Europe

National Starch has won the award for Best Innovation in Food Ingredients Europe 2009 through its preparation. This ingredient is starch has functional properties similar to butter, margarine or other fat used in baking. According to National Starch, this ingredient can replace up to 75% of the fat in cakes.

The group Chr. Hansen gagne deux prix. Hansen wins two awards. The first, in the dairy category for its new generation of coagulant, the Chy-Max ® M, which promises lower operating costs, better control of production processes and reduced bitterness. The second prize in the category of meat and prepared meals for Bactoferm ® Ruby that allows to limit the oxidation of meat products in their packaging permeable to light.

Other prizes were awarded to Fuji Oil Europe Redusat, an ingredient for confectionery which contains 50% saturated fatty acids less than a standard preparation used in this sector and Lyckeby Culinar AB for which Culinax ® ensures the flavor of products that are known for their difficulty in bringing the taste.