Cocoa production method wins Fi Europe honor
BakingBusiness.com, Nov. 30, 2011
by Jeff Gelski

PARIS — Terra Cacoa, a cocoa production method from Barry Callebaut, won the “Most Innovative Food Ingredient Award” Nov. 29 in Paris at Food Ingredients Europe & Natural Ingredients. Terra Cacao also won for confectionery innovation of the year.

Other winners included Red Strawberry Fragaria 100 WS from Chr. Hansen for dairy innovation, Purity Gum from National Starch Food Innovation for beverage innovation, PuraQ Arome NA4 from Purac for savory/meat innovation, Maltichoc from Muntons Ingredients for bakery innovation, and Lyckeby Culinar AB – Culinar Include from Lyckeby Starch AB for snack/on-the-go innovation.

Launched in February, Terra Cacao relies on new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local cocoa growers. The process produces zero defect beans and avoids off flavors, according to Barry Callebaut, which is based in Zurich, Switzerland, and has a U.S. office in Chicago.

Red Strawberry Fragaria 100 WS is a water-soluble, liquid carmine color developed specifically for fermented milk products and fruit preparations. It offers a pink-red shade, stability through shelf life and process stability qualities that enable a decrease of the pigment concentration by 10% to 20% compared to standard carmine, according to Chr. Hansen, which has a U.S. office in Milwaukee.

“Obviously I’m honored to be receiving this prestigious recognition of innovation excellence on behalf of Chr. Hansen at an important industry event like this,” said Regis Roubille, global technical industry manager, dairy and fruit preparations for Chr. Hansen. “We launched this natural color in June this year, and we have received very positive feedback from customers since the release, confirming that Red Strawberry Fragaria fills a need in the dairy and fruit preparations industry.”

Purity Gum from National Starch Food Innovation, Bridgewater, N.J., is an emulsion stabilizing starch derived from waxy maize. It may replace acacia gum, also known as gum Arabic, in flavor emulsions, and it may be used as a stabilizer for other food emulsions.

The PuraQ Arome line of ingredients from Purac, which has a U.S. office in Lincolnshire, Ill., is based on ferments that may be labeled as natural flavorings. PuraQ Arome NA4 is developed specifically to add a savory and salty taste to meat and poultry products, which allows producers to reduce salt levels.

Maltichoc from Muntons Ingredients, Suffolk, United Kingdom, may be used as a partial cocoa powder and chocolate replacer in baked foods. Lyckeby Culinar AB – Culinar Include from Lyckeby Starch AB, Kristianstad, Sweeden, is designed to bring naturally-sourced colors and natural flavors to breakfast cereal and muesli.

“We were really impressed with the quality of research and innovations of the awards submissions this year,” said Henry Dixon Barnett, chairman of the jury for the contest. “Above all, it was important for us to reward products whose application provides a real benefit to the consumer. We hope the industry will join us in welcoming the award-winning products.”