At Fi Europe, ICL Food Specialties exhibited their award-winning textured soy protein, ROVITARIS® SprouTx®, which was showcased in a blended beef and soy meatball and was named the winner of the Plant-based Innovation Award. This soy protein, developed for the alternative protein market, is said to lack the typical beany taste associated with soy-based products due to its proprietary germination technology. The ingredient aims to help formulators create nutritious, better-tasting, and better-performing plant-based meat and seafood products.

In addition to ROVITARIS® SprouTx®, ICL also showcased a plant-based calamari alternative made from sunflower protein at Fi Europe. The company’s portfolio includes various phosphate technologies, stabilising systems, texturisers, and taste solutions, including TARI® Smart Marinades with unique gelling technology that adheres to food and reduces waste. More information on ICL’s ingredient solutions can be found on their website for those interested in their plant-based and meat seasoning products.