The organiser welcomed more than 25,000 visitors from 19 to 21 November. Anyone who wanted to find out about innovations in the market for raw materials, ingredients and additives was in the right place here. Plant-based proteins continue to be a major focus as a substitute for the animal variant – but there are also sophisticated innovations in the fruit gum segment, as the combination of sweetness and malic and/or citric acid seems to be increasingly appealing to consumers.

The more than 1,500 exhibitors are likely to acknowledge the trade fair as a success, as it was the ideal place to present innovations, exchange industry knowledge and build business relationships. It can also be categorised as successful, as a large number of visitors from well over 120 countries passed through the halls over the three days of the fair.

The main theme of this year's trade fair was clear: sustainability in food production. Numerous exhibitors presented innovative raw materials that are not only more environmentally friendly, but also more efficient and healthier. The focus was particularly on plant-based ingredients, alternative protein sources and new technologies to minimise waste in the food chain.

However, the focus was also on the presentation of clean label products that do not contain any artificial additives. Many visitors showed interest in natural colours, flavours and preservatives that offer consumers more transparency.

Innovators in the food industry were honoured at an evening event at the trade fair on 19 November. Nine companies were honoured with the coveted Fi Europe Innovation Awards for their contribution to positive change in the industry. The Startup Challenge awards ceremony took place during the day at the Fi Europe Innovation Hub.

The Fi Europe Innovation Awards recognise innovation in all its facets and the people, teams and organisations behind it. The winners are selected by a panel of experts led by Prof Colin Dennis, Chairman of the IFIS Board of Trustees and the British Nutrition Foundation.

This year, the awards were presented in nine categories. The winners and participants honoured with a special recommendation in 2024 include:
• The "Sustainability Innovation Award" went to AAK for its "Empowering women in shea" initiative, which has a demonstrable impact on the three pillars of sustainability – environment, society and economy. Dossche Mills was highly commended for its "Terah Standard" sustainability programme, which aims to reduce CO2 emissions from wheat flour by 50% by 2030.
• The "Food Manufacturing Award" (new) went to GEA Process Engineering for RAY® Plus, the next generation of batch freeze dryers for food applications.
• The "Future Foodtech Innovation Award" (new) went to Cargill for "Indulgence Redefined", a confectionery alternative to chocolate, produced in partnership with Voyage Foods.
• The "Sensory Innovation Award" went to Novonesis for "Novamyl® BestBite" an enzyme system that improves the sensory quality of baked goods throughout their shelf life.

And finally, the obligatory reminder: The next Fi Europe will take place this year from 2 to 4 December in Paris at the Porte de Versailles exhibition centre.