Döhler has won the Food Innovation Award 2014 pertaining to gluten-free malt extracts as part of the 12th World Food Technology & Innovation Forum in London, UK on March 4, 2014.
Global company representatives from the food and beverage industry, particularly research and development, innovation, marketing and technology, met at the event to discuss what will move the food market of the future.
“Gluten-free” is an emerging trend which presents new opportunities and challenges to the food and beverage industry. Based on Döhler Market Research, in 2013, more than 7,000 new products labelled “gluten-free” were introduced to the global food and beverage market,” says Marco Schmidt, Head of Innovation Management.
“Through market research and trend scouting across the globe, Döhler detected this trend in its early stages and has intensively conducted research on a new generation of malt ingredients.”
“The driver of innovation provides both the food and beverage industry with application-specific, gluten-free malt extracts that can be used as natural ingredients for a variety of product applications as a unique taste component, for natural coloring and sweetening,” he adds.
