You Need to Know
Product Development
Emulsifying Starch Offers Alternative to Gum Arabic
by Donald E. Pszczola An emulsifying starch, EmulTru from Cargill, Booth 4629, reportedly provides food and beverage manufacturers the same functionality in products as gum arabic, while delivering a potential cost savings of 25%. The new… Read more
Consumers Seek Simplicity, Innova Reports
by Mary Ellen Kuhn When it comes to food and beverages, consumers want to keep it simple, according to Innova Market Insights (“Taste the Trend” Booth 3660). Consumers are seeking products made with simple, wholesome ingredients with… Read more
New Edible Oils and Shortenings Experts Hit the Road
by Toni Tarver Bunge North America (4047), a manufacturer of edible oils and shortenings, unveiled new product innovations at the 2010 IFT Annual Meeting & Food Expo. The products promise to deliver superior taste and quality without adding… Read more
Blended Sweetener Could Help Create Market for Mid-Calorie Soft Drinks
by Mary Ellen Kuhn GLG Life Tech Corp. (Booth 3675), a vertically integrated agricultural and commercial producer of stevia, announced the launch of BlendSure at a press conference on Monday, July 19, at McCormick Place. GLG researchers developed… Read more
Sampling the Expo—Part 3
by Donald E. Pszczola In this the third—and last installment—of sampling the Food Expo, the winds of inspiration are blowing as strong as ever. You’ll see what I mean if you stop by some of the following booths and sample the prototypes… Read more
From Open Innovation to Sharing-is-Winning
by Kelly Frederick Helmut Traitler, who just retired as Vice President of Nestlé Innovation Partnerships, began Monday’s symposium on open innovation (session #121) with one vital message for companies: “Open up.” Both Traitler and Todd… Read more
New Platform Provides Taste Solutions
by Donald E. Pszczola A new global taste platform, taste for life, was unveiled by Symrise, Booth 3457, at a press conference held on Monday, July 19. The company developed the platform as a way to adapt its technologies and staff abilities to… Read more
New Oil Blend Delivers Heart Health Benefits
by Donald E. Pszczola A new canola/flaxseed that delivers potential heart health benefits was unveiled by Cargill, Booth 4529, at a press conference held on Monday, July 19. The ingredient, Clear Valley Omega-3 Oil, reportedly contains up to 30%… Read more
‘Heart-Healthier’ Omega-9 Oils Find Use in Popcorn
by Donald E. Pszczola Heart-healthier solutions utilizing omega-9 oils are ‘popping’ in the marketplace, according to Dow AgroSciences, Booth 5609, at a press conference held on Sunday, July 18. At the event, the company launched its new… Read more
New Soybean Oil Provides Plant-Based Omega-3 Source
Americans don’t get an adequate supply of omega-3 fatty acids in their diet, and what they do get typically comes from marine sources. A new soybean oil from Solae, Soymega, provides an efficient, plant-based source of omega-3s. The company bills… Read more
Innovadex Reflects New Commitment to Food, Beverage Innovation
At a press conference on Sunday, July 18, Chemidex, a business-to-business search engine for food product developers, announced its name change to Innovadex (booth #4207). This change reflects the company’s new commitment to “speeding the… Read more
What Baby Boomers Want
by Mary Ellen Kuhn Want to develop products that will appeal to the 26% of American consumers who are Baby Boomers? Mintel new product experts Lynn Dornblaser and David Jago offered some guidance on how to go about it in an informative session on… Read more
Bringing Home the Bacon (Flavor)
by Donald E. Pszczola A natural concentrate from Butter Buds Food Ingredients, Booth 5823, can impart bacon flavor along with fatty richness and mouthfeel. The new product, Butter Buds Bacon, is suitable for vegetarian food products as it… Read more
Sampling the Expo—Part 2
by Donald E. Pszczola As Bob Dylan might put it if he was a food commentator, new flavors and ingredients are certainly ‘blowin’ in the wind,’ at this year’s IFT Food Expo. Let’s look at a few more exciting prototypes that not only… Read more
Reformulating Everyday Products
by Donald E. Pszczola Several food and beverage prototypes are unveiled by ADM, Booth 4877, that demonstrate how the company’s ingredients, ranging from functional oils to indulgent chocolate products to bean powders, can be used to provide… Read more
Get Your 100%+ DV Fiber Knowledge
If your boss gave you an assignment to find out the latest science on dietary fiber at the IFT Annual Meeting in Chicago, you are in luck. Three scientific sessions will explore current and emerging science on soluble and insoluble fiber. Session… Read more
New Gelatin-producing Facility to Start Up
by Donald E. Pszczola A leading global gelatin supplier based in Brazil, Gelnex, Booth 5079, has started up its third production facility in 12 years. The company made the announcement at a press conference held at Fogo De Chao, an authentic… Read more
Starches Demonstrate Advancements in Texture
by Donald E. Pszczola A wide array of food and beverage prototypes from National Starch Food Innovation, Booth 4036, demonstrates how starch-based ingredients can help formulators capitalize on the newest food trends while achieving cost savings… Read more
DMI Integrates Ingredient Program within USDEC
by Donald E. Pszczola The dairy ingredients program for the U.S. market has formally transitioned from Dairy Management Inc. (DMI) to the U.S. Dairy Export Council (USDEC) to support a global ingredients marketing program. This formal merger… Read more
The Early Bird Gets the Walnut
by Donald E. Pszczola For the first 150 people who visit the California Walnut Board, Booth 7315, specialty walnut chocolate bars from Charles Chocolates will be available. You don’t want to miss out on one! Walnuts can add crunch and… Read more
Solutions for Every Meal of the Day
by Donald E. Pszczola Under the theme, “An App for Every Flavor Situation,” Wixon Inc., Booth 3415, developed a menu that provides flavor system applications for every meal of the day and a solution for every flavor situation. Attendees can… Read more
Sampling the Expo—Part 1
by Donald E. Pszczola The winds of inspiration will be especially strong this year at the IFT Food Expo held in Chicago, appropriately known as “The Windy City.” Exhibitors will be showcasing a wide range of food and beverage prototypes… Read more
Digestibility and Bioavailability of Bioactive Ingredients
Many foods and ingredients are reported to offer benefits beyond basic nutrition. But what does really happen during digestion and how are these nutrients absorbed in the body? Find out at Session 051 “Rational design of food delivery systems:… Read more
