This award recognises an organisation or company that has developed the best plant-based dairy alternative ingredient, or application based on a plant-based dairy alternative ingredient, in terms of sensory and physical properties or application costs. Preference will be given to those innovations introduced in the last 2 years.

This awards an organisation or company for creating a work environment that offers equal opportunities for all employees, irrespective of their gender, race, religious background, sexual orientation, and physical or mental ability. Preference will be given to practices introduced/significantly improved within the last 2 years. *This award is open to non-exhibiting companies, organisations and associations. Preference will be given to applications introduced within the last 2 years.

This award recognises an organisation or company that has developed innovative food manufacturing or packaging equipment which improves the manufacturing efficiency, reduces waste and/or enhances product safety. Preference will be given to those innovations introduced in the last 2 years.

This award recognises an organisation or company that has developed an innovative processing or bioprocessing technology solution or service, which has the potential to improve the production, the functionality and/or cost of food ingredients. Preference will be given to those innovations introduced in the last 2 years.

This awards an organisation or company for the development of the best ingredient or application in terms of proven contribution to digestive, cognitive, immune or physical health. Preference will be given to those innovations introduced in the last 2 years.

This award recognises an organisation or company that has developed the best ingredient or application specifically for the pet food category, in terms of sensory and physical properties or application costs. Preference will be given to those innovations introduced in the last 2 years.

This award recognises an organisation or company that has developed the best plant-based ingredient, or application based on a plant-based ingredient, in terms of sensory and physical properties or application costs. Preference will be given to those innovations introduced in the last 2 years Preference will be given to ingredients/applications introduced within the last 2 years.

This awards an organisation or company that has developed the best ingredient or process in terms of enhancing the sensory experience of food products, such as taste, texture, smell and/or appearance, without significantly increasing application costs. Preference will be given to those innovations introduced in the last 2 years.

This awards an organisation or company for a measurable supply system that demonstrates environmental, economic and/or socially sustainable practices in the F&B industry. Preference will be given to those innovations introduced in the last 2 years.