The new range, which is designed for low soluble gels in fruity desserts and jams, forms gels at very low soluble solids that would not have been possible with traditional pectin types.
CP Kelco application manager for water and dairy desserts, Wencke Henrickwen, said that the reward meant so much to a team that had worked so hard. "I hope to see a product containing it on the market very soon," she said.
The new gel product is based on a propietary proces that allows the the production of very calcium-reactive pectin without compromising dissolution properties. It makes it possible to produce innovative new dessert jams and jellies that fit into the current trend towards healthier foods.
In second place was Eliane, the world's first GMO-free amylopectin potato starch from Avebe Food. The ingredient falls within EU starch regulations, and food products can therefore be labelled as either containing native potato starch or modified potato starch.
Avebe believes that the product will help food manufacturers target a European consumer base still uneasy about the presence of GM ingredients.
And finally in third place was Premium Ingredients, which scooped the bronze award for its Premultex product. Premultex is a blend of estearoil-2-sodium lactilate and a specific fraction of iota carrageenan. When blended together with water, it forms an extremely viscous solution.
The company claims that the product has the capacity to emulsify raw animal fat and oil in loer levels compared to the milk and vegetable proteins normally used.
The FiE show in Paris is set to go down as the largest in the exhibition's history, with more than 1,100 exhibitors and a record 21,000 preregistered visitors.