IGV GmbH won the “Most Novel Ingredient” Award for its Vegetal Flakes. The pea-protein extrudates – ProteinFLAKES, ProteinCRISPIES and ProteinNUGGETS are ingredients for various end-product industries. IGV has complemented its pea-based protein ingredients with tailored amino acids to offer a complete protein product for different consumer groups.
Judge, Dr Cindy Gerhardt, Director of Operations, DSM Biotechnology Centre said:
“The judges unanimously voted for IGV GmbH. The Vegetal Flakes combine strong consumer benefits with innovative protein processing technology which is of great benefit to food manufacturers.”
“Winning the Most Novel Protein Ingredient Award is the recognition of the concerted effort of our highly motivated expert team in providing the world with affordable, tasty, and complete vegetal protein alternatives for the daily food consumption of all consumer categories. We are looking forward to work with everyone, for a healthy future.”
said János-István Petrusán Drs., Head of R&D and Product Management, IGV GmbH Germany.
The winners were announced at the 9th Protein Summit (19–21 September, Lille, France) which brought together experts from around the world to share their visions and discuss the challenges and opportunities facing the global proteins world.
The Expert Judging Panel
Bridge2Food is a knowledge and network agency based in The Netherlands. Its key strength is the development of specific platforms for the food industry: ‘Building bridges between food professionals’. Bridge2Food operates in the international food sector and organises a wide range of food industry conferences for senior managers of food manufacturing companies in Europe, the USA and Asia.