‘Hidden’ Innovation on Display
About 50 attendees and eight companies participated in the second annual Intellectual Property Exchange (IPEx) forum on Sunday afternoon at the IFT Annual Meeting & Food Expo®. Many of the companies were showcasing little-known intellectual property for license or sale.
Louisiana State University highlighted satiating carbohydrates and natural soluble colorants. The new carbohydrates increase the bulk and satiating effects of food, and increase fiber while lowering calories. Applications include snacks, health bars, and cookies. A new method increases the solubility of all-natural colorants, which can increase the color range and clarity in many water-based products, such as juice, pasta, and ice cream. For more information, visit www.lsuagcenter.com/intellectual.
Cornell University showcased a new technology that produces firmer texture in processed (i.e., canned, frozen, and dehydrated) vegetables (see photo, left). The technology is based upon low-temp, long-time blanching, which may include the addition of calcium or a food acid. Four patents have been issued to Cornell. The technology has been proven at the pilot plant level.
McCormick & Co. featured Essence Profile—a sensory method to measure consumer emotions associated with food (photo, right). The method measures attitudes (“I like steak”), emotions (“The ice cream reminds me of my childhood”), and moods (“I am happy”) and provides new information beyond acceptance. It uses an emotion-specific questionnaire to test foods with consumers in person or over the Internet.
Virginia Tech University demonstrated an innovative flavoring system for meat. Spice n Easy uses a sugar carrier with various spices that insert into meat products. Shaped like spikes, the product dissolves and flavors the meat as it cooks. Minimal sweetness is added to the meat product. The spikes are lightly coated with corn starch to prevent agglomeration during storage.
