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December 2015

Functional ingredient takes top honor at F.I.E. (Food Business News)

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At the Food Ingredient Europe Innovation Awards ceremony in Paris, Scelta Mushrooms’ Scelta Taste Accelerator was awarded two Fi Innovation Awards. The sodium reduction ingredient was announced as winner in the category Best Functional  Innovation, but also took the overall title as Most Innovative Food Ingredient.

The awards are part of the Food Ingredients Europe 2015 tradeshow, which was held Dec. 1-3. The awards are given to companies that develop innovations that may advance the industry.

Scelta is headquartered in Venlo, The Netherlands, and the company manufactures and markets a variety of ingredients sourced from mushrooms. The Taste Accelerator focuses on sodium reduction. The ingredient features an umami flavor profile to reduce sodium without the loss of taste. It is a natural alternative to artificial flavor enhancers, but also a sodium reduction tool in a wide range of processed foods. Sodium reduction results of up to 50% have been achieved, according to the company.

The ingredient is available in three varieties, a liquid powder for sauces, soups and prepared foods; a powder for such grain-based foods as bread, crackers, tortillas, pitas and bagels; and a topical application for snacks.

The Fi Innovation Awards jury said it awarded Scelta Mushrooms the Fi Innovation Award for Most Innovative Food Ingredient because it combines an entrepreneurial approach with co-innovation and sustainability. The group praised Scelta for meeting societal and consumer demands, by creating a functional and health promoting ingredient from waste products.

In October, the Fi Innovation Awards jury released the finalists in eight product categories. Competing with Scelta Mushrooms in the functional innovation category were Salt of the Earth, Atlit, Israel, and Probi AB. Salt of the Earth was honored for its Umami Essence Sea Salt, Umamix, which is a sodium reduction ingredient that may be used in ground beef and processed meats. The ingredient system is a savory mix of sea salt and vegetable extracts, which include tomato, shiitake mushrooms and kombu seaweed that generates the umami flavor.

The ingredient system may enhance flavor while helping reduce sodium by up to 45%. It also may replace M.S.G., (monosodium glutamate).

Salt widely is used in meat processing as a flavor enhancer as well as a functional ingredient. Hamburgers or meatballs typically contain 1.2% to 2% salt. Umamix may help decrease sodium by 45% in hamburgers and meatballs, and by 33% in frankfurter sausages, without affecting the taste of the final product, according to Salt of the Earth. It is heat stable, pH stable, kosher, halal and has no artificial ingredients.

“Consumers are concerned more than ever about sodium content in their foods, but refuse to compromise on taste and, of course, they also demand a clean label,” said Revital Ben Shachar, marketing manager for Salt of the Earth. “Our sodium reduction ingredient is designed to address these needs and keep the consumer-craved salty, savory flavor.”

Probi AB, Lund, Sweden, was honored for the introduction of its Probi FerroSorb Probiotic. The new ingredient has been shown through five clinical trials to increase iron absorption after a meal. It is a combination of the lactic acid bacteria LP299V, vitamin C, folic acid and iron. It is a supplement that will be marketed for use by women of childbearing age at risk of iron deficiency. The product is being introduced in Sweden in 2016 and will be available in additional international markets in 2017, according to the company.

“We are now very proud to launch the new probiotic platform Probi FerroSorb, targeting iron deficiency in a unique way,” said Linda Neckmar, director of marketing and sales for Probi. “This will create an opportunity for continuous growth for the probiotic category.”

Fi Innovation Awards honorees by product category

Best Bakery Innovation

Company: AAK

Product: Akopastry HP 400 and 200

Best Beverage Innovation

Company: FrieslandCampina Kievit

Product: Vana-Cappa 26W

Best Confectionery Innovation

Company: AAK

Product: Tropicao

Best Dairy Innovation

Company: Arla Foods Ingredients

Product: Nutrilac

Best Functional Innovation

Company: Scelta Mushrooms

Product: Scelta Taste Accelerator

Best Natural/Organic Innovation

Company: Fiberstar, Inc.

Product: Citri-Fi 100

Best Savory/Meat Innovation

Functional ingredient takes top honor at F.I.E. | Food Business News Page 2 of 3

http://www.foodbusinessnews.net/articles/news_home/Business_News/2015/12/Function… 12/18/2015

Company: Roquette

Product: Nutralys T70S

Best Sustainability Innovation

Company: Cargill

Product: Affordable finance for cocoa farmer cooperatives

Functional ingredient takes top honor at F.I.E. | Food Business News Page 3 of 3

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Fiberstar Wins the FIEurope Natural/Organic Innovation Award with Novel Pectin Replacement

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Fiberstar’s Natural Citrus Fiber Pectin Replacement Wins the 2015 Food Ingredients Europe Innovation Award

River Falls, WI (December 4, 2015) – Fiberstar, Inc., a market leader in citrus fiber technologies, once again demonstrates their innovation by winning the 2015 Food Ingredients Europe (FIE) Natural/Organic Award. This globally recognized award highlights those companies that are committed to creating new and novel uses for food ingredients to better the food industry. This award emphasizes Fiberstar’s leadership in providing the global marketplace a natural solution to replace added pectin within bakery and confectionery fillings, spreads and fruit preparations for yogurts.

Citri-Fi 100, a natural citrus fiber, contains intact pectin that can be activated to produce the natural gelling properties. “Customers are actively looking for pectin replacement options due to the fluctuating pectin market conditions,” said Fiberstar, Inc. President & CEO, John Haen. “The high interest level for pectin replacement at our FIE trade show booth echoed during the three-day event. Since the natural citrus fiber originates from the orange juicing process, our raw materials are derived from sustainable sources. As a result, we are able to provide our customers potential cost savings and stable supply.”

Citri-Fi is produced using a clean and patented process that keeps the insoluble and soluble fibers intact. The native pectin within the composition is activated when using high sugar/low pH food processing conditions to produce the natural gelling properties. Since Citri-Fi is offered in various particle sizes, formulators can target specific gelling textures ranging from pulpy to smooth.

Citri-Fi 100 does not require a pre-hydration step or added calcium to create the gelling textures. As a result, product developers may benefit from additional cost savings when replacing pectin. In addition to the cost savings, the Citri-Fi gelling technology is non-GMO, gluten-free, Kosher and Halal certified. Citri-Fi 100 is labeled as citrus fiber or dried citrus pulp and it contributes fiber to the nutrition label.

Citrus-Fi 100 can be used in:

  • Bakery and Confectionery Fillings
  • Jams & Jellies
  • Fruit Preparation for Yogurts/Smoothies
  • Fruit Snacks (e.g. Leathers, Strips)

This citrus fiber can also replace expensive stabilizers or stabilizer systems due to its unique water holding properties. These application benefits and formulating guidelines are available on the new web site that Fiberstar recently launched – www.fiberstar.net.

John Haen concludes, “We are committed to expanding our citrus fiber’s novel functionalities to meet the market needs. Our patented technology serves as a foundation and springboard to innovate new uses such as pectin replacement.”

About Fiberstar, Inc.: Fiberstar, Inc. (www.fiberstar.net) is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added food ingredients. Its largest brand, Citri-Fi is an all-natural highly functional fiber produced sustainably from orange pulp or peel using a patented process. Citri-Fi is GRAS, non-allergenic, neutral in taste & odor and non-GMO. This functional fiber line benefits meat, dairy, bakery, gluten-free, sauce, condiments, frozen food, beverage and health & wellness food products through textural improvements, nutritional enhancements and/or cost savings. Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

Fiberstar wins the Food Ingredients Europe Natural/Organic Award at #FIE

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Fiberstar Inc., a privately held, innovative company, won the 2015 Food Ingredients Europe Natural/Organic Innovation Award with its Citri-Fi

® 100 clean label gelling pectin replacement technology. This technology emerges at a time when consumers are seeking recognizable ingredient statements and pectin replacements/extensions due to the evolving market conditions. The Citri-Fi 100 Series is easy-to-use and may provide cost savings since there is no need for a pre-hydration step or added calcium to produce the gelling properties. This technology can be used in bakery fillings, jams & jellies, fruit preparation in yoghurts and fruit-based snacks.

More about the FIE Awards and Events.