IFT Annual Meeting & Food Expo^®
More than 15,000 food professionals found themselves in the Big Easy for the 2011 IFT Annual Meeting & Food Expo^®, which was held June 11–14 in New Orleans, La. In addition, 900+ exhibitors were present to show their latest products and innovations on the expo floor. In between enjoying breakfast at Brennan’s and a late night snack at Café Du Monde, attendees were meeting exhibitors, attending meetings, and brushing up their skills at the 100+ scientific sessions.

Obviously, one person can’t make it to everything that the meeting had to offer in just four short days. IFT Live—the official electronic show daily—offers the chance for you to see what you may have missed. This year, IFT Live contains 100+ articles from the event, written by the Food Technology magazine staff. Not only does IFT Live offer articles covering the show, it also includes a photo gallery and videos taken at the show.

In this newsletter—the official wrap up of the show—you will find in-depth coverage of the sessions, award winners, products from the expo, and much more. Visit IFT Live.

Malcolm Bourne Receives 2011 Appert Award
Malcolm Bourne, Emeritus Professor of Food Science, Cornell University, was honored as the recipient of the 2011 Nicholas Appert Award on Saturday, June 11, at the Awards Celebration. Robert Gravani, IFT President, presented Bourne with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT. Also honored Saturday night were the 16 food professionals named 2011 IFT Fellows.

Here’s a look at some of the other awards and competition winners announced at the 2011 IFT Annual Meeting & Food Expo^®.

Food Expo Innovation Awards
Phi Tau Sigma Honors Division Poster Winners
IFTSA Competition Winners

Running to Raise Money
There’s nothing quite like starting the day off with a run in the New Orleans heat and humidity. Still, the heat didn’t deter the 575+ people that registered to take part in Feeding Tomorrow’s 11th Annual Fun Run on Monday morning, June 13, at Audobon Park. In total, sponsorships garnered over $77,000, once again a record high for Feeding Tomorrow scholarships. Just for participating, all runners received a race t-shirt.

Attendees also gave their time and energy for another worthy cause—the Second Harvest Food Bank of Greater New Orleans and Acadiana.

IFT Cares Volunteers Pitch in, Reach Out in New Orleans

Dr. Regina Benjamin Defines a Role for Food Science
For the Beacon Lecture series on Monday, June 13, Dr. Regina Benjamin, U.S. Surgeon General, laid out her goal for the health and wellness of U.S. citizens. Food science and the food industry play significant roles in her vision. “As America’s doctor, I really want to provide the best scientific knowledge” to make the lifestyles of Americans healthier, she said. And the best time to provide that knowledge is before illness strikes: a strategy for prevention. Food is an important part of this strategy, and Dr. Benjamin emphasized the role that the food industry can play in the prevention of food-related disease.

Dr. Benjamin wasn’t the only prestigious guest that spoke at this year’s IFT Annual Meeting & Food Expo. They include: Patrick Wall, Professor of Public Health at the University College Dublin; Michael Specter, Journalist with the New Yorker; and Sam Kass, White House Chef & Senior Policy Advisor for Healthy Food Initiatives. Here’s a look at what they shared with IFT attendees.

Communicating Food Safety Issues in a Global Society
Keynote Session: Speaking Out for Science
White House Chef Urges Students to Create Healthier Products

In the Spirit of New Orleans
This year, Food Technology Senior Editor Donald Pszczola noted that New Orleans fare—tumbo, crawfish etouffee, red beans and rice, and bananas foster—helped to inspire the creation of many of the prototype foods and beverages served at the IFT Food Expo. Ingredient exhibitors use these prototypes not only to capture the local atmosphere, but also to demonstrate, in a number of creative ways, how their ingredients can address trends in flavor, texture, functionality, and better-for-you formulating.

Here’s a look at some of Don’s other product development takeaways from the IFT Food Expo.

A ‘Revolution’ in Texture?
Picking Blueberries in New Orleans
Flavors From Around the World
Sipping on New Beverage Ideas
Meeting Functionality Challenges

Snacks Take Off as Food Industry Struggles to Define
There’s a phenomenon that has taken the United States by storm in the last 30–40 years. In session 136 “Snacking: Insight and perspectives on contributions to the American diet,” held Monday, June 13, three experts examined how snacking has taken over and its role in the growing obesity epidemic. Although the industry is lacking a definitive definition, there is no doubt that consumers are snacking more. According to Rick Mattes, Purdue University, consumers have increased the number of snacks they are eating per day so much so that a quarter of total energy taken in is from snacks.

With the industry highly focused on making food healthier, many of the 100+ scientific sessions offered at the IFT Annual Meeting addressed health and wellness. Here’s a look at just some of these sessions.

Overcoming the Challenges of Natural High-Potency Sweeteners
A Taste for Reduced Sodium
Healthy Icon Served on a Plate
Improving Physical Performance Through Nutraceuticals
Creating an Effective Anti-Inflammatory Food Market
Natural Flavors, Colors Here to Stay
Antioxidants: The Potency Debate

Trend & Solution Tours
For the third year, IFT offered Trend & Solution Tours on the Food Expo floor. Trend & Solution Tours are self-guided tours to the booths of exhibiting companies that offer innovative products or services related to major issues and current trends facing the food industry. This year’s tours were: Taste Modification; Ingredients for Functional Foods; Next Generation for Fats & Oils; New Direction for Carbs; and Weight Management & Diabetes. Of the companies chosen to a part of the Trend Tours, eight were selected to make short videos discussing their products and what trend they address. View the Trend & Solution Tour videos.

Understanding consumers’ attitudes toward food and what motivates their purchasing habits is not black and white. Consumers have a complex relationship with food driven by such factors as health, emotion, geography, nostalgia, culture, ethnicity, and religion. To be more effective at helping Americans to eat healthful diets, product developers and nutritionists must acknowledge and respect the many roles that these factors have, said Mary K. Young, Executive VP, Edelman.

Young and other experts presented their perspectives and research on society’s relationship with food during the session, “The Way We Eat: Weaving Cultural Anthropology and Consumer Science into Food Product Development.” The session began with a discussion by Polly Adema, a culinary anthropologist, whose research has shown that food choices are affected by culture rather than science. What is considered edible in one culture is not considered so in another. Take insects for example, which are a source of protein and other nutrients and an ingredient in contemporary cuisine in many cultures but not in America, she said. It is probably safe to say that Americans will not be indulging in meals consisting of crickets, wasps, and other creepy-crawlers anytime soon. But who knows. At one time garlic was frowned upon by Americans and thought of as a food only Italian immigrants ate. Over time, however, socio-cultural dynamics helped transition garlic as well as other foods of Italian heritage from foreign to fad, emphasized Adema. Now, store shelves are filled with products drawn from Italian and other cultural heritages as Americans have become more accepting of them.

Culture still influences consumer choices and preferences but so does the need to eat healthy foods. Young presented results of four studies conducted by Edelman that show many consumers believe that food production is on the wrong track by using too many additives and preservatives and they want more transparency in regards to nutrition and ingredient information. However, consumers are reasonable in their expectations; while they do not expect food companies to produce only “better-for-you” foods, they do want healthful food choices available.

Unfortunately, eating a healthy diet is difficult for many, said Kantha Shelke, Principal, Corvus Blue. Food product developers and nutritionists tell consumers to eat healthy foods like fruits, vegetables, dry beans, legumes, nuts, and seeds but do not consider that these foods are expensive and often out of reach for budget-conscious consumers. By developing foods that balance health, indulgence, and convenience, product developers will have success at meeting the demands of these consumers. Shelke added that product developers also need to keep in mind two things: Consumers do not always know or cannot express what they want and consumers can tell developers what they want when they see, touch, and taste it.

This year’s Annual Meeting & Food Expo was a fabulous event, but next year is going to be even more exciting! Join us June 25–28, 2012, in Las Vegas, Nev., for the world-class cuisine, diverse entertainment, and beautiful hotel accommodations that make Las Vegas such a unique business destination. At our 2012 event, you’ll find up-to-the-minute scientific education, a food expo showcasing new products and suppliers from around the world, innumerable opportunities to forge new professional connections, and much more.

Make your plans now to attend the 2012 IFT Annual Meeting & Food Expo. We look forward to seeing you there!

Every day, consumers are inundated with messages extolling the benefits of antioxidants and their potential remarkable ability to clear harmful free radicals from the body. In fact, it is impossible to walk down the aisles of any supermarket without seeing a myriad of food products with labels announcing the level of antioxidants they contain. But many of those messages may be misleading as much of the information about the health benefits of antioxidants is exaggerated and, some say, downright deceptive.

In Session 253, “Antioxidants, Science, and Health: New Perspectives,” presenter John Finley of Louisiana State University discussed how the information about the properties and benefits of antioxidants has largely been exaggerated and misconstrued. He pointed out that processing profoundly affects the potency and bioavailability of antioxidants in various foods. Moreover, some antioxidants that show promise in laboratory studies have limited or no effectiveness within the human body, Finley said. Once antioxidants are ingested, many either lose their potency or are inadequately absorbed by cells. To illustrate his point, Finley referred to a recent study showing that anthocyanins from blueberries were helpful in protecting cells from inflammation but useless at treating cells that were already inflamed.

Presenter Navindra Seeram of the University of Rhode Island had a slightly different view of the efficacy of antioxidants within the body. Seeram and his colleagues believe that the body indeed absorbs antioxidants but that the mechanisms scientists use for detection and absorption are ineffective. He presented data indicating that after antioxidants are ingested, the body metabolizes them into other compounds that are either poorly studied or not documented at all in science. Presenter Darryl Sullivan of Covance Laboratories endorsed this perspective. Sullivan pointed out that more than 5,000 phytochemical compounds exist; most of them have not been identified. Research on antioxidants is in its infancy, he said, and scientists have a lot more to learn. In addition, he stressed that some of the current methods for studying and detecting antioxidants are good, but many more methods are needed.

Discussions on the processing of antioxidant-rich foods and the degree of antioxidant absorption in the body could soon be irrelevant. Presenter Li Li Ji of the University of Wisconsin presented compelling data on how exercise facilitates the body’s inherent ability to scavenge and get rid of free radicals. His research indicates that moderate exercise appears to have a deleterious effect on free radicals within the human body (rigorous exercise apparently has the opposite effect).

The debate on the healthfulness of antioxidants is sure to continue, but in the meantime, consumers should continue to eat fruits and vegetables (both rich in antioxidants) and engage in moderate physical activity just in case.

“The economic downturn may have slowed growth, but ‘natural’ is here to stay,” said Mintel’s Lynn Dornblaser, Director CPG Trend Insight, in a presentation in the Special Events Pavilion on Tuesday, June 14. This is mainly due to the fact that U.S. consumers are demanding natural products because they equate natural with healthy. In fact, more than 60% of consumers agree with the statement that “If a product is labeled all natural it’s healthy.” In addition, some consumers will pay more for natural products in certain categories, especially children’s beverages.

Consumers are attracted to this “natural nutrition” because they see it as inherently good, fresh, and wholesome. As Dornblaser explained, consumers desire transparency in their food and beverages. “They are very suspicious of things they don’t understand and this translates into them being afraid of chemical names they can’t understand,” said Dornblaser. For this same reason, they are attracted to “clean” labels, which have a relatively small number of ingredients and those ingredients are identifiable. Natural colors and flavors can play a role in delivering these benefits that consumers are looking for.

In new product development traditional health claims are in a long-term decline. However, other claims are on the rise, including convenience and ethical and environmental. But natural claims take the cake with the highest number of new products over other product claims. In fact, more than 35% of all new products released in 2010 bore a natural claim.

Not only are consumers seeking out products with natural claims, but companies can use these claims to enhance a premium product. For example, Haagen-Dazs launched its Five ice cream (made with just five simple, natural ingredients) in 2009 and since then it has outperformed the company’s other brand ice creams. However, natural isn’t just about premium; value priced items with natural claims work as well. Yoplait’s Simply… Go-Gurt yogurt is priced the same as non-natural yogurt, but it has no high fructose corn syrup and no artificial colors or flavors. This product sold $17 million in the first 71 weeks on the market.

Natural flavors and colors are popular claims around the world; however the desire for each varies from country to country. In Europe, both natural colors and flavors are highly valued in food, while the U.S. market has a stronger focus on artificial colors in foods. For beverages, European consumers once again value natural flavors and colors. Americans really desire natural flavors, which are driven by juices, but artificial colors are still used a lot. According to Mintel’s data, the five top food categories with natural colors and flavors are bakery, snacks, meals and meal centers, sauces and seasonings, and processed fish, meat, and eggs.

Dornblaser concluded the session by emphasizing that “consumers are attracted to all things natural but they see the see the whole picture.” This includes natural colors and flavors as well as other natural ingredients, natural sweeteners, and natural packaging. The focus in the future will be on the promotion of the positive, not the absence of negative ingredients. “Success is built on the brand values of transparency, trust, and simplicity,” explained Dornblaser. So, whether companies decide to “go natural” with their products, it is important to honest and simple with your messages and formulations (if possible) in order to build a trusting relationship with consumers.

The relationship between return on investment (ROI) and operating sustainably was a recurring theme in Session 230, “Sustainability: How Beverage Innovation Award Winners Did It,” held Tuesday morning, June 14, at the IFT Annual Meeting & Food Expo.

Speakers in the session, all of whom represented companies recognized for their initiatives by the International Society of Beverage Technologists, pointed out that often operating sustainably also produces economic benefits for a company. 

In a presentation on a technology from a company called Trustwater, Christopher Hoemeke of the company pointed out that Trustwater’s Electrochemical Activation technology—which allows for the elimination of all chemicals in processing equipment clean-in-place (CIP) systems—also allows the companies that implement it to achieve substantial savings on water and energy expenditures. 

“If the ROI is not there, it doesn’t matter how big the green footprint is,” said Hoemeke.

At Coca-Cola, which last year introduced the award-winning PlantBottle produced with 30% plant-based PET materials, the project would not have moved forward if it had not been economically viable, explained Robert Kriegel of Coca-Cola’s packaging operation.

Using the plant-based PET reduces dependence on petroleum and lowers carbon impact, but it also makes sense from a business and consumer satisfaction perspective.

“No other material can meet our quality standards,” Kriegel said. “We have the infrastructure for PET and PET recycling.”

It was important for the new material to be cost-effective, compatible with the company’s existing packaging equipment, and recyclable, Kriegel continued. Having a cost-effective technology is critical because the company is committed to keeping its price points stable. Making a change that would require a massive change in equipment would not be either cost-effective or sustainable, he emphasized.

“It’s still PET,” said Kriegel. “Make no mistake it’s still polyethylene terephthalate. … Because it is still PET, it is still recyclable, and that is critical for us in the big picture.”

Coca-Cola is working with the H.J. Heinz Co., which later this summer will begin the rollout of Heinz ketchup in the plant-based packaging Coca-Cola developed. “We have to have these partners that can share our vision and provide scale,” said Kriegel. “Ultimately, we want the entire industry to be using (plant-based) PET.”

Also in the session, Nels Anderson of Ecolab talked about the process of driving sustainability into the innovation process. He urged those developing a sustainability program to be aware that program drivers will evolve continually. “Reassess your market,” he urged, “because the factors influencing it will be changing.”

It’s also important to realize that ideas can come from many different sources. “You have to take ideas from everywhere,” said Anderson. At Ecolab, for example, the idea for the company’s award-winning innovation came from a field employee in Mexico—located more than 2,000 miles from the company’s closet R&D facilty.

To help ensure sustainable operation, it’s also important to set sustainability goals upfront. “What we have done is state our sustainability goals early in a project,” said Anderson.

Congratulations to all the IFT Student Association 2011 Competition Winners!

And thanks to all the finalist teams that participated.

Product Development Competition, sponsored by Mars:

• 1st place: Michigan State University — Minute Escape
• 2nd place: Cornell University — Vege3
• 3rd place: University of Wisconsin-Madison — Blissful Bites

Developing Solutions for Developing Countries Competition, sponsored by General Mills:

• Domestic:
• 1st Place National: Cornell University (photo, left) — Mandimais
• 2nd Place National: University of Minnesota, Twin Cities — Nkwa Brodo
• 3rd Place National: Rutgers University — Galletas Fortaleza

• International:
• 1st Place International: Brawijaya University, Indonesia (photo, right) — instant noodles
• 2nd Place International: Gadjah Mada University, Indonesia — soy rice porridge
• 3rd Place International: Institute of Chemical Technology, India — Ferro-Power

Nutritious Food for Kids, sponsored by Disney Consumer Products:

• Grand prize—University of  Wisconsin, Madison (graduate) (photo) — Pixie Dust Fruit Beverage Mix
• First place—University of Arkansas — Phenomenal Funchies

Chapter of the Year, sponsored by PepsiCo:

• Chapter of the Year—Oregon State University (photo, right)
• Most Improved Chapter—University of Minnesota

Undergraduate Research Paper Competition:

• First place—Abigal Snyder (Ohio State University)
• Second—Dominque Sinopoli (Cornell)
• Third—Karen Chang (Rutgers)

College Bowl winner: Ohio State University (photo)

Thanks again to all of our Sponsors!

Innovative, “outside-the-box” thinking is needed in product development to get more whole grains, fruits, and vegetables into the diets of Americans, said Sam Kass, White House Chef & Senior Policy Advisor for Healthy Food Initiatives at an address to more than 500 students at the Monday evening IFTSA Welcome Assembly & 26th Annual College Bowl Competition.

Kass acknowledged the role that food science and technology plays in our modern society, delivering safe, affordable, and convenient foods. But the unintended consequences of this abundant food supply have contributed to an obesity epidemic in the United States. About one-third of children are overweight or obese and one in three of these children will develop diabetes in their lifetimes, noted Kass. Healthcare costs related to obesity amount to about $150 billion annually in the United States.

“We want to make the healthiest choice the easiest choice,” said Kass. But there is no magic bullet. Solving the obesity epidemic requires a collective effort and everyone must play a part, explained Kass. For food science students, tomorrow’s food leaders, their part and challenge is to create healthier foods with less sodium, sugar, and fat that are delicious.

These challenges are not easy. “If I one day reduced sodium 50% in the dishes I prepare at the White House, I would not have a job,” Kass remarked. “But you can reduce sodium gradually over time so that the food is acceptable and enjoyable.” In addition, Kass noted the examples of microwavable prepared vegetables and bagged salads as ways the food industry is already answering the call for the healthier products.

While First Lady Michelle Obama’s Let’s Move campaign is spearheading the effort to end childhood obesity in a generation, the problem will not be solved in Washington, DC, declared Kass. “Obesity is a local issue and must be solved block to block to and neighborhood to neighborhood,” said Kass. “We must ensure that families have access to healthy and affordable foods. We need to connect kids to food at an early age, such as through cooking or planting a vegetable garden. This basic education forms a foundation that will help them make better food choices throughout their lives,” said Kass.